Chicken Entrees

With Love, from Mom.

Chicken and Broccoli Bake

  • 10 ounces frozen chopped broccoli

  • 3 cups of chicken cut up

  • 1 can cream chicken soup

  • ½ cup sour cream

  • 1 ½ cup shredded cheddar

  • ½ cup bread crumbs

350 F

Steam broccoli until tender. Layer in prepared casserole dish, layer chicken on top. Mix soup, sour cream and one cup of cheese. Layer on top on chicken. Sprinkle bread crumbs over soup layer, and remaining cheese on top. Cover, bake 30 minutes.

Chicken and Rice

  • 2 cans cream soup (I use 1 can cream chicken and 1 can cream celery)

  • 1/3 cup milk

  • 1 ½ cups rice

  • Chicken pieces - better with skin on, but skinless okay.

  • 1 envelope of regular onion soup mix

325 F

Mix together soup, milk, and rice. Spread in baking dish sprayed with cooking spray.

Place chicken pieces over rice, top with onion mix, cover tightly, and bake 2 hours. Remove cover, bake additional ½ hour.

Teriyaki Chicken

  • Chicken

  • Olive Oil

  • Garlic

  • Teriyaki Sauce

Stove Top

Cut chicken in bite size pieces, heat olive oil in a cast iron skillet. Sprinkle Garlic in heated oil. When garlic is light brown, add chicken pieces and brown.

Add Teriyaki Sauce to chicken when browned, stir frequently.

Grandma Kreye's Roast Chicken

  • Chicken legs and breast

  • Season All

  • Chicken Grill Seasoning


If making Chicken Soup with leftovers:

  • Keep broth

  • Water

  • Garlic

  • Italian Seasonings

  • Noodles

  • Fresh chopped veggies: carrots, potatoes, etc.

  • Optional Chicken broth cube or salt

Crock Pot or 250 F

Start with a nice chicken. I use legs and chicken breast. This is best if there is skin on the chicken, but skinless works, too. Place in roasting pan or crock pot. Sprinkle season all over the top, and a little chicken grill seasoning. Cook at 250 F for 2 to 2 ½ hours, then 300 F for 30 to 45 minutes, then up to 350 F for last half hour. Keep covered. If it is not browning, uncover last 10 minutes.

Gravy- chicken gravy is gross. Just don't do it!

If you want to make soup from the leftover chicken, keep broth, and use it to make soup. Broth will keep for quite a while covered in the refrigerator. Just add water, garlic, Italian Seasonings, noodles, and fresh cut up vegetables like carrots, potatoes, ect, whatever you want. For additional flavor, you may need to add a chicken broth cube or salt, but the garlic powder and Italian Seasonings are usually enough. When you plan on doing this, it is best to cut up the leftover chicken and store it in the broth as the chicken retains more flavor.

Creamy Chicken Alfredo

  • ¼ cup flour

  • 6 boneless, skinless chicken breast halves

  • ½ teaspoon salt

  • 2 tablespoons olive oil, plus I teaspoon, divided

  • 3 cloves garlic, minced ( or 3 teaspoons)

  • 1 tablespoon minced onion

  • 1 ½ cups shipping cream

  • 1/3 cup grated Parmesan cheese

  • ½ teaspoon black pepper

  • 1 tablespoon coarsely chopped parsley (optional)

375 F

Place four chicken breasts in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken, cook until golden brown. Remove from skillet and place in 13 x 9 inch baking dish.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion, cook until fragrant and tender. Add whipping cream, Parmesan cheese, and pepper. Cook until sauce is bubbly and slightly thickened. Spoon over chicken.

Bake chicken until hot, around 15 minutes. Sprinkle with parsley.

John's Jalapeno Chicken with Lime

  • Chicken Tenders

  • Jalapenos

  • Banana Peppers

  • Butter

  • Crushed Red Pepper

  • Chili Powder

  • Lime

  • Fresh Basil

  • Fresh Oregano

Stove Top

Melt half a stick of butter on stovetop

Dice all peppers and put into mixing bowl. Cut Lime up and squeeze juice into peppers. Add chili powder and crushed red pepper. Mix together and add to stovetop

Add basil and oregano to stovetop

Cut chicken into bite sized pieces and add to stovetop

Cook until done.

Garlic Parmesan Chicken

  • 1/2 cup Mayonnaise

  • 1/2 cup shredded Parmesan

  • 4 boneless skinless chicken breast cutlets

  • 6 teaspoons bread crumbs

  • 1 teaspoon Italian Seasonings

  • 1/2 teaspoon garlic powder

400 F

Preheat oven to 400 degrees

Combine mayo and parmesan cheese

Place chicken breast in a prepared baking dish

Sprinkle garlic powder over chicken breast

Spread mayo mixture evenly over chicken

Bake for 15 to 20 minutes

Combine bread crumbs and Italian Seasonings

Spread over chicken after 15 to 20 minutes in the oven. Return to oven and bake for additional 20 minutes, until juices run clear.

Enjoy! Great with broccoli and Souper Rice as sides. (See Sides for Souper Rice)

Interested in contributing? Contact me for more information.