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
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**
CREAMY CHICKEN ENCHILADAS
(found at Taste of Home and modified to be creamier)
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
Chicken recipe - not sure but it serves at least 12 people but depending on the cut of chicken it serves more.
Hi, heres my italian Chicken:
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
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