I'm looking for some good firehouse chicken recipes.  Anyone have one they would like to share?

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Boil chicken legs until done.

Boil thin spaghetti noodles.

Pull the chicken from the bones and add to noodles.

Melt one pk of Velveeta cheese in the chicken and noodles and add two cans of rotel, one lg can of diced tomatoes, some green pepper, red pepper, and sweet onions.

This is one of my favorites!  

Take boneless skinless chicken breast.  Marinate in favorite marinade for 12-24 hours prior to cooking.  Make sure you inject the marinade as well.  (i like lemon, it adds a little flavor that shows through the bbq sauce at the end.)

Just prior to cooking, use a cajun and or bbq spice rub and spread/rub over the chicken breast (I personally prefer LaRue Tactical's Dillo Dust, YMMV)

Wrap chicken in bacon, 2 slices for smaller breasts, 3 slices for larger breasts.

Grills chicken until cooked all way through.  3-5 minutes prior to removing chicken from grill, add spread bbq sauce to each side.

When cooked all the way through, remove and serve.

Ok this sauce is the best 2c of catsup   2/3c of water  1/2c hot sauce  1/2c brown sugar 6 t worchester sauce  2 t chili powder  1/t garlic powder 1 bottle of barb sauce   have to let them sit for over night then slow cook the next day   all day  till the meat is falling off.. my mom gave me this  back when i was younger everyone wanted her chicken  she use to call it the family sauce.. I think it would be cool to share it to see if it finds the love like it did for our town and event she would bake for.


How about Chicken Noodle Soup? I take 2 or 3 boneless, skinless chicken breast in a large pot with about a quart and a half of water, add salt and pepper and cook until chicken is tender. Remove the chicken and add 2 large boxes of chicken broth. Add a bag of shredded carrots and one large chopped onion. Chop the chicken and add it back to the pot. Simmer about an hour and add a bag of wide egg noodles and cook until done. Add more salt and pepper if needed. Pair it with a toasted cheese sandwich and you have a warm hearty meal that will feed a bunch.

This came from Jim Michelli When he was at L.A. County Fire Station 11

Chicken Catchatory - Feeds 10 

10 pieces of frozen chicken breast

1 Onion

3 Bell peppers - 1 red , 1 Yellow and 1 Green

1 bottle of ragu speggitte sauce

Defrost the chicken, Brown chicken with the onion and bell peppers. Once the onions and bell peppers are tender add the Ragu and simmer for an hour. Can be served over pasta.

Chicken Tortilla Casserole

sliced or diced uncooked chicken breasts

(1) 14.5 oz can cream of chicken or cream of chicken soup

(1) small can diced green chiles or jalapenos

cut up flour tortillas

** mix all ingredients into mixing bowl**

place into glass or crockery baking dish

350 degrees for thirty minutes

** add cheddar/jack or mexican style grated cheese about fifteen minutes into baking


**Serve with salsa, sour cream and or guacamole**





(found at Taste of Home and modified to be creamier)



  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups diced cooked chicken
  • 20 flour tortillas (6 inch diameter), room temp
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 cup heavy cream
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cups (8 ounces) shredded jack cheese



  • In a large bowl, beat the cream cheese, half of the heavy cream, onion, salt and pepper until smooth. Stir in chicken. 
  • Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13 x 9 baking dishes. In a large bowl, combine the soup, sour cream, the rest of the cream and the chilies; pour over tops of the enchiladas. 
  •    Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with shredded cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.


A healthier alternative is to substitute low fat milk for the cream. (Not as tasty, though)

How many people do you typically cook for?

i know this is an old post but here goes.

beer marinated chicken and mushrooms over rice.

boneless and skinless chicken breasts par boiled in beer (budwieser) for 10 minutes.

remove the chicken from the beer and place in foil wraps with olive oil, rosemary, and garlic,

bake in oven or grill for 45 minutes temp 350F.

start rice to boil until tender.

in the beer add sliced mushrooms and onion, and simmer until tender.

once the mushrooms are tender scoop out of the beer and use cornstarch to thicken beer into a gravy

put the mushrooms and onions back in the gravy.

serve the chicken on a bed of rice (or noodles if you desire) and ladle mushrooms and onion and gravy over the chicken.

great recipe and absolutely no waste!

(roughly 1 bottle of beer for every 4 chicken breasts)  and for 4 chicken breasts 1 pound of mushrooms and a large onion. this is easy to adapt for cooking large numbers of them

  • olive oil
  • 3 kg chicken breast (cut into chunks), or thighs w/o skin cut in half, or legs
  • 6 x 425g cans condensed cream of chicken soup
  • 3 cups chicken stock (liquid)
  • 3pk chunky frozen vegetables
  • 1 medium bunch thyme
  • 1 large bunch parsley (chopped)
  •  roughly 2 tbsp pepper


  1. In large pot, heat olive oil over medium-high heat and brown chicken in batches, when done put all chicken back into pot
  2. Add the stock, soup, pepper and thyme to the chicken, and combine.
  3. Add the frozen vegetables stir and let simmer on medium for 30 minutes (lid on) 
  4. stir in chopped parsley before serving.

Hi, heres my italian Chicken:

You need:

1 chicken 1 1/2 onion 5 tomatoes, dried, without oil 2 1/2 sprigs / rosemary 1 tbsp salt 1/2 tsp pepper 3/4 tsp paprika, sweet or grilled  Wine, red

Wash the chicken and dry it. Mix the salt, pepper and paprika and rub the chicken out and inside. Fill the chicken with one onion, one sprig of rosemary and two dried tomatoes and place with the breast side down in a roasting pan. Cut the remaining onions into cubes and sprinkle around the chicken, pour some water and a cup of red wine over them and place in the 392 ° preheated oven. Cut the tomatoes into strips and with the sprigs of rosemary after approx. 30 - 40 min. give to the chicken. If the onions are a little browned, always water again with some water. Turn the chicken after about 1 hour and increase the heat to 392 ° and another 30 min. roast meat. Finally, strain the sauce and possibly season with red wine.

Poulet à la provençale

serves 6 or 12 depending on how hungry everyone is. Adjust as needed


  • olive oil
  • 6 chicken thighs/breasts skinned cut in half
  • 1 1/2 teaspoon fresh-ground black pepper
  • 5 small purple/brown onions, cut into eighths 
  • 4 cloves garlic, minced
  • 1/2 cup red wine vinegar
  • 2 medium cans crushed tomatoes with their juice   (reduced salt)
  • 1 medium can diced tomatoes half juice 
  • 1 teaspoon dried thyme
  • 1 cup black olives, such as Kalamata, pitted


heat up a little oil in a deep fry pan, brown chicken pieces adding oil as needed to stop sticking, as you are browning the last chicken pieces turn down the heat to medium (if you haven't already) and add the onion and enough oil to stop them from sticking and keep them moving around the pan, once all chicken is browned put the rest of the chicken back into the pan

add the garlic and cook a little and mix it through.

Add in the red wine vinegar, tomatoes, herbs, and olives and mix everything together.

let simmer for 20 minutes on medium-low or until the chicken is cooked

Note: if you want veggies in it before you start, cut carrots into rounds and sweet potato into similar sized wedges and steam them and add them to the dish as a side or mix them into the dish before serving

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