Does any one have good chicken recipes?

I should have been more specific… also I am cooking for a large amount of people…. it would help if you have any good cake recipes as well.

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8 Responses to “Does any one have good chicken recipes?”

  1. the_smiths said:

    An easy recipe for lots of people would be to bake chicken breasts on a baking sheet covered in pasta sauce. It takes about 40 minutes. For the last 10 minutes of cooking time put mozzarella cheese or parmigiana on top of the chicken. I usually serve with rice which is also easy for lots of people. For veg I would serve some fresh beans or carrots.

  2. justbetweenus_us said:

    Mini Crunch Ice Cream Sandwiches Serves 20

    1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Sugar Cookie Bar Dough
    2 packages (1.2 oz.) NESTLE BUNCHA CRUNCH Candy
    2 1/2 cups Vanilla DREYER’S or EDY’S SLOW CHURNED® Light Ice Cream, slightly softened
    3 (1.55 oz. each) NESTLÉ CRUNCH Candy Bars, finely chopped

    PREPARE cookies according to package directions; immediately press 3 to 5 Buncha Crunch pieces on each of 20 cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. MIX ice cream and chopped Crunch bars; freeze for 5 minutes. Spread flat side of remaining plain sugar cookies with 2 tablespoons; top each with 1 decorated cookie to create a sandwich. WRAP each sandwich tightly in plastic wrap; freeze for at least 1 hour. Let stand at room temperature for 5 minutes before serving.

    Variation:
    Use 1 package (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Mini Chocolate Chip Cookie Bar Dough. Prepare cookies according to package directions; immediately press 5 Chewy WONKA TART N TINYS on each of 20 cookies. Follow remaining directions above.

    Lime-Sauced Chicken Serves 4

    Nonstick cooking spray
    4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
    3/4 cup Apple Juice All Natural 100% Juice
    Juice from 1 lime
    2 teaspoons cornstarch
    1 teaspoon MAGGI Chicken Flavor Instant Bouillon

    SPRAY large, nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook chicken, turning once, for 8 to 10 minutes or until no longer pink in center. Remove from skillet; keep warm. COMBINE apple juice, lime juice, cornstarch and bouillon in small bowl. Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.

    Chicken A La King Serves 4

    3 tablespoons butter or margarine
    1 cup (about 3 ounces) sliced fresh mushrooms
    1/4 cup chopped green bell pepper
    1/4 cup chopped onion
    2 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon paprika
    2 cans (12 fl. oz. each) Evaporated Milk
    3 large egg yolks, beaten
    2 cups cooked, chopped chicken breast meat
    2 tablespoons diced pimiento (optional)
    2 tablespoons dry sherry (optional)
    8 refrigerated biscuits, prepared according to package directions

    MELT butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally, for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually add evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. WHISK 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, pimiento and sherry. Heat through. SERVE immediately over hot biscuits.

    Oven-Fried Honey Chicken Serves 6

    1/4 cup honey
    2 tablespoons balsamic or red wine vinegar
    1 1/2 cups dried bread crumbs
    1 tablespoon olive oil
    6 (about 1 1/2 lb. total) boneless, skinless chicken breast halves

    PREHEAT oven to 375° F. Line 13 x 9-inch baking pan with foil. WHISK together honey and vinegar in shallow bowl. Pour bread crumbs into separate bowl. Spread oil over bottom of prepared baking pan. Roll chicken in honey mixture, then in bread crumbs; place in baking pan. BAKE for 30 minutes or until no longer pink in center.

    Four Layer Hamburger and Macaroni Casserole Serves 6

    2 packages (10 ounces each) STOUFFER’S LEAN CUISINE frozen Macaroni and Cheese, defrosted, divided
    8 ounces ground beef
    2 tablespoons (half of 1.25-ounce package) taco seasoning mix
    2 tablespoons fat free sour cream
    1/2 cup diced tomato
    1/3 cup crushed baked potato chips or tortilla chips
    1/2 cup (2 ounces) shredded cheddar cheese

    PREHEAT oven to 400º F. COMBINE beef and seasoning mix in large, nonstick skillet. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink. COMBINE 1 package macaroni and cheese and sour cream in medium bowl; spread over bottom of 8-inch-square baking dish. Top with beef mixture. Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese. BAKE for 20 to 25 minutes or until bubbly around edges. DEFROST macaroni and cheese in microwave on MEDIUM (50%) power for 5 to 6 minutes.

    Chocolate Caramels Makes 64

    1 cup (2 sticks) butter
    1 cup granulated sugar
    1 cup packed dark brown sugar
    1 cup light corn syrup
    1 can (14 oz.) Sweetened Condensed Milk
    1 bar (2 oz. total) Unsweetened Chocolate Baking Bars
    1 teaspoon vanilla extract

    LINE 8-inch-square baking pan with foil; grease. COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool. LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

    NOTE: If caramels become too firm to cut, soften slightly in microwave oven on MEDIUM-LOW (30%) power for about 2 minutes or warm in 200° F oven for about 5 minutes.

    Pumpkin Chocolate Brownies Serves 16

    Nonstick cooking spray
    1/2 cup “LIBBY’S” 100% Pure Pumpkin
    1/3 cup brown sugar
    1 large egg
    2 large egg whites
    2 tablespoons vegetable oil
    1 cup all-purpose flour
    1 teaspoon baking powder
    1 teaspoon Baking Cocoa
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/3 cup Semi-Sweet Chocolate Mini Morsels

    PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray. COMBINE pumpkin, sugar, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan. BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

  3. janice h said:

    If you are having an informal meal you would do well to grill your chicken. I usually season mine with pepper, thyme, onion and garlic powders. I never use salt before cooking as it causes the juices to be pulled from the meat. Don’t make many cakes so I can’t help you there.

  4. heathermichelle9 said:

    When I make chicken for a large amount of people, I normally grill it or bake it in a lemon chicken rub. I then either do Nectarine Salsa (homemade) or Black bean & corn salsa (homemade) for the spread on top of chicken.
    Here are my recipes for the salsa’s

    Nectarine Salsa

    3 red roma tomatoes
    1 ½ Nectarine
    ½ cup red/purple onion
    ½ cup basil (optional)
    ½ cup baby spinach leaves diced
    ¼ cup salsa

    Chop finely & mix together, let chill for about an hour or until ready to serve on top of chicken. Add salt & pepper to taste.

    Black Bean & Corn Salsa

    1 can Goya Black Beans
    1 can yellow corn
    1 roma tomato
    ½ cup red/purple onion (sweet)
    ¼ cup salsa
    1 tsp. garlic salt
    Salt & pepper for taste

    Use corn & beans cooked or uncooked to your preference, chop vegetables and mix ingredients. Chill until ready to serve on top of chicken.

    Lemon poppy seed cake

    -this is a great summertime recipe
    Adding fresh lemon to the recipe for Easy Lemon Poppy Seed Cake makes all the difference.

    INGREDIENTS:
    One 18-1/4 ounce Yellow Cake Mix
    One 4-serving size Instant Lemon Pudding Mix
    4 eggs
    1 cup water
    1/2 cup vegetable oil
    4 tablespoons poppy seeds
    Juice and zest of 1 lemon

    PREPARATION:
    Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. (You can even make cupcakes if wanted)

    Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake

    or

    Pastel de Tres Leches
    This version serves 10 generous portions.

    CAKE
    1 cup sugar
    5 large eggs, separated
    1/3 cup milk
    1/2 tsp vanilla extract
    1 cup all-purpose flour
    1-1/2 tsp baking powder
    1/2 tsp cream of tarter

    MILK SYRUP:
    1 can (12 oz) evaporated milk
    1 cup sweetened condensed milk
    1 cup heavy (or whipping) cream
    1 tsp vanilla extract
    1 Tbsp dark Cuban rum

    GARNISHES:
    Fresh whipped cream or good quality vanilla ice cream
    Cocoa powder
    Sliced fresh mango (or the fruit of your choice- tropical fruits pair nicely with this cake)

    METHOD:Preheat oven to 350oF. Generously butter a 13 x 9-inch baking dish.CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
    MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
    When ready to serve, cut a slice and plate it. Top with a dollop of freshly whipped cream or a side of ice cream, dust cake and cream with some fresh cocoa powder and place a slice or two of fresh mango on the side. This cake is addictive- you’ve been warned! Enjoy!

  5. Beancake said:

    Spicy Chicken Spaghetti

    * 1 (16 ounce) package uncooked spaghetti
    * 1 cup Worcestershire sauce
    * 1 cup ketchup
    * 1 cup tomato sauce
    * 1 cup chopped green bell pepper
    * 1 cup chopped onion
    * 1/2 cup brown sugar
    * 1 teaspoon chili powder
    * 1 whole cooked chicken, deboned and chopped

    1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
    2. In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
    http://allrecipes.com/Recipe/Spicy-Chicken-Spaghetti-II/Detail.aspx
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Blueberry Streusel Coffee Cake
    moist cake filled with juicy berries and crunchy pecans

    2 cups all-purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 egg
    1/2 cup milk
    1/2 cup butter, softened
    1 cup blueberries(fresh or frozen)
    1 cup chopped pecans

    STREUSEL TOPPING
    1/2 cup sugar
    1/3 cup all-purpose flour
    1/4 cup cold butter

    # In a large mixing bowl, combine the flour, sugar, baking powder and salt.
    # Add egg, milk and butter; beat well.
    # Fold in blueberries and pecans.
    # Spread into a greased 9-in. square baking pan.
    # For topping, combine sugar and flour in a bowl; cut in butter until crumbly.
    # Sprinkle over batter.
    # Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
    # Cool on a wire rack.
    # Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.
    http://www.recipezaar.com/207025

  6. pattsywattsy said:

    Crunchy Onion Chicken

    1 1/3 cups French’s Original French Fried Onions
    4 boneless, skinless chicken breasts
    1 egg, beaten

    Place onions is plastic bag and lightly crush.
    Dip chicken in egg then in onion crumbs.
    Place chicken on baking sheet.
    Bake at 400 degrees about 20 –30 minutes, until no longer pink in center.
    Hint: I put egg in plastic bag, add chicken and squish around until well coated…1 piece at a time place in onion bag and coat chicken. Easy clean up.
    This can easily be doubled or tripled.

    Cola Chicken
    Can be doubled or tripled.
    The Chicken Hot Wings would be ideal for a large party.

    4 skinless, boneless chicken breasts
    1 cup catsup

    1 12oz. can cola (pepsi, coke, etc.)

    Put chicken in a non-stick pan. Mix together catsup and cola,
    pour over chicken.
    Bring to a boil. Cover, reduce heat and cook 45 minutes. (turning
    chicken a few times, while cooking…to prevent from
    sticking to pan)
    Uncover, turn up the heat and continue to cook until the sauce becomes
    thick and adheres to the chicken.(It turns into the most incredible BBQ sauce. Yummmm!)

    Variations: Omit (or ‘not’)catsup and add a small jar of Salsa.
    Have tried this with Shrimp Cocktail Sauce and using Pop Corn Shrimp…wasn’t bad…but doubt that I’ll make it again.

    Have also made this with chicken wings….adding a package of Hot Wings seasoning to mixture…’good’!

    I have used Ribs, just as good. (made this several times)

    I tried this recipe with ‘meatballs’….was equally
    as good…served over rice.(maybe a meatball sandwich with swiss cheese….slaw?)

    Also have used ‘stew meat’ chunks and served over rice.

    (Personally, I like the ribs best then the chicken wings.)

    Chocolate Éclair Cake
    (No-Bake)

    Mix together and beat for 3 minutes on low speed:
    1 large package Vanilla Instant pudding
    1 small package Vanilla Instant pudding
    3 ½ cups milk
    Fold in:
    1 8 oz . container Cool Whip

    Using 1 box of Honey Graham Crackers:
    Line the bottom of a 9 x 13 baking pan with crackers.
    Pour half pudding mixture ove crackers.
    Make a second layer of crackers and remaining pudding mixture. Top with a third layer of crackers.
    Chill for 30 minutes.

    Topping:
    Beat until smooth with mixer:
    6 Tbls. cocoa
    2 Tbls. cooking oil
    2 Tbls. softened margarine
    1 tsp. Vanilla
    2 tsps. White Karo syrup
    3 Tbls. milk
    1 ½ cupos sifted powdered sugar.

    Spread evenly over chilled cake, Refrigerate overnight before serving.

    Pineapple Cake

    1 large can crushed pineapple, drain & save
    1 8oz. Container of Cool Whip
    1 sm. Box vanilla instant pudding
    1 box Duncan Hines Pineapple Supreme cake mix

    Prepare cake as directed on box.
    Remoive from oven and immediately pounch holes in cake with fork
    Pour pineapple juice over cake.
    Let cool.
    Mix pudding with 1 cup milk until thick: add Cool Whip and crushed pineapple.
    Spread mixture over cake.
    (Hint: If desired spread some toasted coconut over topping.)

    How about some pies??
    Creamy Kool-Aid Pie
    (Cherry Pie…Or…Lemon Pie…Or Strawberry Pie)

    1-(6 g) package unsweetened Kool-Aid powdered drink mix
    1-(14 oz.)can sweetened condensed milk
    1-(8 oz)container Cool Whip frozen whipped topping, thawed.
    1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
    Cool Whip for top (optional)

    1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
    2. Fold in Cool Whip.
    3. Pour into pie crust.
    4. If desired, spread more Cool Whip on top, or meringue.
    5. Chill for a minimum of 4 hours.

    Serves 6-8-12

    Variations:
    I have used a package of unsweetened Lemonade Kool-Aid.
    (Hint: You might want to add some yellow food coloring to give it a more lemony look.)
    Or a package of unsweetened Strawberry Kool-Aid.
    Or a package of unsweetened Cherry Kool-aid.
    Use your favorite Kool-Aid flavor….I don’t know about other flavors….(??)

    Top with Cool Whip or meringue.

  7. trakeveth said:

    Try this roasted chicken. It is easy and delicious. If you need to feed a lot of people you could simply make as many chickens as you need. The more chickens you make, the more drumsticks and wings you will have and many people tend to like these parts the best. So, rather than opt for one large chicken you might be better off getting a few smaller ones anyway.

  8. shadowmonkeyblue said:

    This one is my favorite:
    Chicken Tetrazzini

    1 lg. can condensed cream of mushroom soup
    1 lg. can condensed cream of chicken soup
    1 small can chicken broth
    12 oz. box of cooked spagetti
    4 cups diced cooked chicken
    Jar of mushrooms
    *16 oz grated process cheese
    * any kind of cheese you want to use.I use KRAFT FOUR CHEESE

    Blend soups and broth (part milk can be used)
    Stir in cheese;mix with spagetti,chicken,and mushrooms.
    Pour into baking dish ( 3 qt. dish)might need another baking dish
    Sprinkle top with extra cheese and papirika.
    Bake 350 30 minutes until bubbly and brown.
    I usually just bake it long enough for the cheese t melt.About 10-15 minutes.
    Cheese Garlic Biscuits:
    2 c. bisquick
    2/3 c. milk
    1/2 c. grated cheddar cheese
    1/2 c. melted butter
    1/4 tsp. garlic salt
    Mix bisquick,milk and cheddar until a soft ball forms.Beat vigorously for 30 seconds.Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8-10 minutes.Mix butter and garlic and brush on rolls while still on the pan and hot.

    For the cake look up on Google “Blue Ribbon Banana Cake wth Creamy nut Filling” It should be the one that says free recipes.Click on that one and the recipe will pop up.Its really good.I made it for a bake sale at work and people complemented it .They said they never had cake like that.I even made one for a coworker and she bought it.Cut back on the sugars.If you use all it asks for it will be really sweet.Use your judgement on it.




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