Betty's Baked Chicken Breasts with Sour Cream Gravy Recipe

In this video, Betty demonstrates how to make her impressive Baked Chicken breasts with Sour Cream Gravy recipe. This chicken is slow-baked in the oven and is lusciously tender with a mushroom-sour cream gravy that is tangy and as smooth as silk! Ingredients: 2.5 pounds chicken breasts (I came out with 10 fairly evenly-sized serving pieces.) 2.25 oz. jar of dried beef or sliced deli ham (I used the dried beef, but only 10 half circles of it.) 1 pint (16 oz.) sour cream 10 3/4 oz.can condensed cream of mushroom soup 5 or 6 slices of bacon, mostly cooked oil spray for baking dish Trim all excess fat and gristle from the chicken breasts, and then cut them into pieces that can be rolled up. If your pieces are thick and hard to roll, try pounding them flat with a mallet or hammer covered with aluminum foil. Place 1 or 2 half rounds of dried beef, or an appropriate amount of sliced ham on top of an uncooked chicken breast. Roll the chicken breast, until it encompasses the filling. Close with a toothpick, and place in an 8-inch by 10-inch baking dish that has been sprayed with cooking spray. Continue until you have used up all your chicken breasts and filling. now, make your gravy. Combine 1 pint of sour cream and a 10 3/4 oz. can condensed cream of mushroom soup. Stir until the two ingredients are completely blended. Pour the mushroom-sour cream gravy over the top of the individual chicken rolls that are in your baking dish. Spread the gravy as evenly as you can on top, and let ...



http://www.youtube.com/watch?v=R8LW3SZDSWo&hl=en

Healthy Recipes - Low Sodium Chicken Soup

Would you say there are 10,000 different chicken soup recipes out there? Maybe more?  I always thought my mom made the best chicken soup, but little did I know she made the deadliest chicken soup. It tasted great, but it was killing me as a young boy- and now I know to shy away from it because of my experience in creating healthy recipes and living a life of making healthy food choices.

Mom's soup was made with chicken broth that amounted to nearly 9,000mg of sodium (for an entire pot). My healthy recommendation comes in at about 2,000mg (for the entire pot)!  Keep in mind, that's just the broth. You can get into serious trouble by adding high-sodium, high-fat ingredients to that broth. Not with my recommendation! Let's have a look:

Heart Healthy Mexican Chicken Soup:

First, use NO SODIUM chicken broth, mixed with broth that is REDUCED SODIUM- you will never tell the difference, and you are saving thousands of mg of sodium. I work off the 3 to 1 ratio (3 no sodium for 1 reduced sodium). Here's the remainder of ingredients:

Avocado (3)

Tomato (chopped)

White Onion (sliced)

Fresh Cilantro (chopped)

Chicken Breast (3 small, lean or extra lean)

Chipotle Pepper (canned, use 3-5 per pot of soup)

Cooking Instructions:  Fill the pot with your broth, cooking it at med-low.  Add the tomato, onion, chipotle pepper, chopped cilantro and avocado and allow to cook for 20 minutes. Be sure to use the chipotle sauce as well. Meanwhile, boil the chicken breasts in a different pot - keeping the fat run-off and high-sodium broth clear from your low-sodium masterpiece!  Once they finish boiling, shave the meat and add to your soup. Cook for additional 15 minutes... and get ready for a great soup, very low in sodium and very tasty!

Chicken and Noodle Soup is Easy to Make

It's really not that difficult to make great tasting Chicken and Noodle Soup. Really! With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch. When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and women's organizations.

Although I didn't find the exact recipe there, I did have some thoughts that led to my current method. I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whoe chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we have part of the chicken left over. Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try. I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup. After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken. Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two. Usually, I have towater prior to adding the noodles. The result is really good. It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well. I guess that's the true test of chicken soup, right? I hope you enjoy it, too!

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. My kids prefer to have a bowl of steamed broccolli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken)
1 Medium Onion, quartered
2 Stalks Celery, cut into 2 inch pieces
5 whole Peppercorns
1 T. Poultry Seasoning
1 T. Sea Salt
Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water. Pour enough water over to cover ingredients by 1 inch. Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spook, or spider, strain chicken, bones, and vegetables out of pot. Put pot back on burner, and add about 3 cups of water. Bone chicken, reserving meat for the soup. If you would like to add vegetables, especially carrots, do so now. If adding peas, you can wait until the last 10 minutes of total cooking time.

Noodles

1 egg
3 egg yolks
Cold water
2 C. Flour
2 t. Salt

In a medium mixing bowl, add all eggs. Whisk until light. Add 3 tablespoons of cold water and salt and whisk until well blended. Add flour and mix with a fork until you can gather it up in your hands and form a ball. Depending on the weather, I've had to ad a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes. This is important because it allows the dough to be rolled out much easier, and less like elastic. Flour the area where you will roll out the dough.

Roll out the dough into a large circle. I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer. Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour. You can add the chicken about the last 15 minutes. Taste for seasoning, because I usually need to add at least another teaspoon of salt at this point.

Chicken Soup Around the World

Chicken soup is a classic food throughout history and all over the world. At its most basic, the term describes any soup made by boiling chicken bones or other parts in water, and adding flavorings and vegetables. However, there is a lot more to it than that.

Classic chicken soups consist of clear or yellowish broth, and often have small pieces of chicken in them. Depending on the soup, dumplings, noodles, barley, rice, and vegetables may be included. In the US and many other countries, this soup is a classic example of real home cooking, and is a traditional remedy for colds and flu.

Does that make chicken soup a health food? Homemade chicken soup is definitely a lot healthier than a lot of the foods you get in restaurants and pub food. It often is full of protein, relatively low in fat, and not too rich. However, you should watch commercially packaged chicken soups - they are often high in sodium.

This soup has been around for a long time, with some food historians citing evidence that ancient Egypt also believed it was a good remedy for colds. In addition, Avicenna, a tenth century Persian doctor, referred to chicken soup's curative abilities, as did the twelfth century Jewish sage and doctor, Maimonides. He felt that chicken soup was even a cure for early stages of leprosy!

Curative powers aside, chicken soup have been a classic food for ages. Originally, it was probably a way to use up the meat of a chicken that was too old or tough for roasting. Long cooking renders even the stringiest meat into a tasty part of this versatile soup.

We have recipes for different versions of these soups throughout the ages. For instance, one book on making food in the 1600s recommends using sorrel, raisins, currents, and dates to make a chicken soup called "China Broth.- Another recipe for "Capons in White Broth" calls for cinnamon, lettuce, and eggs!

There are lots of chicken soups in other cultures' foods, too. If you go to a Chinese restaurant, there is a good chance that most of the soups you can order will be in a chicken broth. It might be spicy, sour, or sweet, or have sesame oil and rice wine in it, but it is chicken soup, all the same.

Columbian chicken soup has avocado, capers, potatoes and corn in it, and is served with sour cream, while Greece, the soup is avgolemono and made with eggs and lemon. Hungarian chicken soup is clear and has whole pieces of chicken, including the heart and livers, and is full of spices and dumplings or pasta. In Korea, the soup is also thought to be medicinal, and is full of ginger, garlic, jujube fruit, ginseng, and glutinous rice. It may or may not contain noodles.

Chicken Liver Soup - Two Tasty Recipes

Chicken livers are good for you. They are rich in vitamins A, B, B12, C, D, E, and K, and also in minerals such as copper, zinc, selenium, and phosphorus. A soup recipe usually uses the thighs, breast, or carcass of the bird but why not make a different kind of broth just for a change? This nutritious dish can be prepared in different ways and is tasty as well as nutritious.

If you are preparing a whole bird for another recipe, save the offal and use it in a flavorful soup recipe. Not everyone likes this kind of meat but if you do, you will enjoy these recipes because the flavors are nice and well balanced and you know they are nutritious too.

Healthy Chicken Liver Soup with Pasta and Vegetables

You can add more water to make the broth thinner if you like. The amount of water you use is up to you. Some people prefer this dish to be very thin and others like it a bit thicker. You can adjust the seasonings at the end. This recipe is good served with warm French bread or any kind of bread you happen to like. The bread is optional because the dish contains pasta to make it satisfying.

What you will need:

1 lb chicken livers
1 onion
1 green bell pepper
1 teaspoon ground red pepper
1 tablespoon vegetable oil
3 1/2 oz fresh parsley
7 oz tomato sauce
5 1/2 oz pasta
Salt, as neededHow to make it:

Boil the meat in a pot of water for twenty minutes. Finely chop the green bell pepper, onion, and parsley. Chop the livers and put them in another pot of water. Add the onion, green bell pepper, and tomato sauce. Cook for ten minutes, and then add salt and red pepper to taste. Add the pasta and cook until it is soft. Serve the broth with the fresh parsley sprinkled on top.

Creamy Chicken Liver Soup with Eggs and Spinach Puree

This recipe makes six servings and it is rich and creamy. If you are looking for a satisfying and healthy recipe, this one is filling and tasty, even though it is a soup recipe. Serve this to your family with some crusty bread and they will love its creamy texture and interesting flavors.

What you will need:

6 chicken livers
3 hard boiled eggs
1 pint chicken broth
1 cup spinach puree
3 tablespoons all purpose flour
5 tablespoons butter
1 onion
1 cup light cream
1 tablespoon tarragon
Salt, black pepper and celery salt, to taste
Chopped parsley, to garnishHow to make it:

Chop the eggs and onion. Fry the chicken livers in two tablespoons of the butter, then chop them and combine them with the eggs and onion. Melt the remaining butter and stir it with the flour. Add this to the spinach puree and chicken liver mixture in a soup pot. Add the cream and broth and season the soup with salt, pepper, tarragon and celery salt. Warm it through and serve with chopped fresh parsley on top.

No Such Thing as Leftover Chicken for a Week

I like to crock pot meat on Monday and then serve it several different ways throughout the week. Even the leftover hater in your family will embrace this crock pot chicken that transforms itself into white bean chili, Caesar salad, broccoli casserole, pesto pasta and tortilla soup and you'll love the 10 minute or less prep time each. For the chicken, just place 10 frozen chicken breasts in crock pot and cover with chicken broth (one large can or three small – add extra water if needed to cover) and heat on high 6-8 hours or low 8-10 hours*. Chicken will be so tender that it will be easy to cut with a butter knife or shred it with two forks. (*3-4 on low or 5-6 on high if fully thawed)

Monday’s Chicken Broccoli Rice – great separate or as a casserole

Cook Time: 30 minutes, Prep time: 15 minutes (just to cook the flavored rice), Serves 4

A. 1 pkg. Rice-a-Roni chicken flavor or long grain wild rice prepared according to instruction

B. 2 large chicken breasts, 1 pkg. frozen chopped broccoli pieces cooked

C. 1 can cream of chicken soup and 1 cup grated sharp cheese

If cooking as a casserole, combine A, B and C with the cheese as the ingredient on top. Bake in casserole dish at 350 until heated through – about 30 minutes. If not eating as a casserole, just combine A and B, add salt and pepper to taste, and microwave as needed.

Tuesday’s Chicken Tortilla Soup Recipe – So Easy and So Good

Cook Time: 5 minutes Prep Time: 10 minutes Serves: 4

2 chicken breasts cooked

1 can chicken broth

1 can V8 juice

1 can cheddar cheese soup

1 can corn

1 can black beans

1/3 pack taco seasoning mix

chopped up tortilla chips (to sprinkle on top once cooked)

optional: roasted red pepper to taste, cooked rice

Since the chicken is cooked, the instructions are as simple as:

1. Open cans

2. Heat on stove over medium heat

3. Serve with chopped up tortilla chips on top

I like the 90 second microwavable rice from Uncle Bens because my husband can add it to his but I prefer it without.

Wednesday Chicken Basil Pasta – best with fresh herbs and tomatoes from the garden

Cook Time 10 minutes, Prep Time 10 minutes Serves 4

2 large chicken breasts cooked

3 cups bow tie pasta (8 oz.)

1 jar alfredo sauce (approx. 1 lb)

milk (optional)

4 medium fresh tomatoes (when tomatoes aren't in season, I substitute roasted red peppers for the tomatoes)

6 leaves fresh basil

Add the pasta to boiling water (10 minutes)

Heat the alfredo sauce in the microwave (5 minutes on medium heat - although microwaves differ)

Add milk to sauce if you prefer thinner sauce (I do!)

Chop the chicken, basil and the tomatoes

Drain the pasta

Combine all ingredients

Thursday’s White Bean Chili – a Tasty Variation to Standard Chili

Cook Time: 10 minutes, Prep time: 10 minutes Serves 4

2 large chicken breasts – cooked and shredded or chopped

1 (16 oz.) can white beans

1 (16 oz.) can corn

1 (16 oz.) can diced tomatoes

1 small cans chopped green chilis, drained

1 clove garlic

1 medium onion, chopped

1 T vegetable oil

1 envelope ranch salad dressing mix

1 envelope taco seasoning mix

In saucepan, saute onion in vegetable oil until browned. Combine all remaining ingredients until heated through. Serve with crusty bread or tortilla chips.

Friday’s Chicken Caesar Salad – it’s the weekend!

Cook time: 0 minutes, Prep Time: 2 Minutes, Serves 4

1-2 Chicken Breasts – chopped

2 bags Caesar salad mix includes shredded parmesan, croutons, dressing

Salt and pepper to taste

Add salt and pepper to taste on chicken. Combine remaining ingredients. Serve with crusty bread and leftover chili from Thursday, or with a good take-out pizza!

For more of my simple versatile recipes and cooking tips, go to [http://www.pams-hams.com]. An inviting place for sugar and honey glazed baked ham, dinners, gifts and clever conversation.

Thai Chicken Cabbage Soup Recipe

This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.

Ingredients

3 boneless, skinless chicken breast halves

8 cups of chicken broth

2 sliced leeks

6 carrots, sliced into 1 inch pieces

1 medium shredded head cabbage

Uncooked egg noodles - 1 (8 ounce) package

Thai chili sauce - 1 teaspoon

Directions

Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.

Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.

This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.

CHICKEN NOODLE SOUP

DAVID ACTIN A MOMKEY



http://www.youtube.com/watch?v=nXgM9KBjm2g&hl=en

Delicious and Simple Chicken Noodle Soup

I first made this because we had some curly noodles and a small piece of chicken breast left in the refrigerator. I just threw it together and wow!-it was delicious!

For ages chicken soup has been touted as being healthy for you, especially when you are sick. Well, you don't have to wait until you are sick to enjoy a good bowl of chicken noodle soup...and you don't have to wait until you have a lot of time.

This recipe is so simple that even a cave man can do it...sorry Mr. Caveman. All kidding aside, this is really easy and fast. It is incredible how delicious fast can be.

Note: This is a great dish to use up your left over chicken on.

6 SERVINGS

6 cups cooked curly noodles (figure about 1/8 pound dry to make one cup)

1. Put equal amounts of the above noodles in each bowl.

1-1/2 cooked chicken breast halves, cut into cubes (these should be flattened, salt and peppered and cooked in a skillet with olive oil until just done)

2. Put equal amounts of the above chicken in each bowl.

4-1/2 cups water
6 chicken bullion cubes

3. Heat the water and bullion cubes to very hot.

3 teaspoons dried onion flakes
3 teaspoons bell pepper flakes, if you can find them
1/4 teaspoon red pepper flakes (or to taste)

4. Stir in the above ingredients for about a minute until they are hydrated. Pour equal amounts of the liquid in each bowl. Heat in the microwave for 20 seconds each, if you want it hotter.

Serve Hot.

This is a very versatile recipe. You can add or subtract whatever you want. If you can't find bell pepper flakes, you may want to add a can of spinach.

Enjoy!

Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

If you are looking for a little "comfort food", a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma's or mom's oven.

For most of us, that is "comfort" enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note: I adapted the above recipe from one I found in an old Taste of Home's Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

Delicious Quick Thai Chicken Recipe

Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients for this recipe:

- 1 tablespoon red curry paste
- 2 tablespoons oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/4 cup (15 g/1/2 oz.) coriander leaves
- 1 tablespoon grated ginger
- 1 teaspoon caster sugar
- 1 teaspoon sesame oil
- 750 g (11/2lb) chicken fillets, cut into strips
- 1 tablespoon oil, extra
- 10 spring onions, cut into short lengths
- 100 g (31/2 oz.) snow peas, trimmed

Directions for this recipe:

1. Whisk together the curry paste, the oil, the fish sauce, the lime juice, the coriander, the ginger, the sugar and the sesame oil in a non-metallic bowl. Add all the chicken strips and toss it to coat thoroughly.

2. Heat some extra oil in a wok. Add all the chicken in small batches and stir-fry it for about 3-5 minutes, or until it becomes brown, then remove it from the wok and set it aside. Add the spring onion and the snow peas and stir-fry them for about 2 minutes or so. Return all the chicken and any juices to the wok and stir-fry about for about 2 - 3 minutes or so, or until all the chicken is well heated through. Season it with salt and some pepper and serve it immediately.

Nutrition Value for this recipe:

- Protein 45 g;
- Fat 10 g;
- Carbohydrate 6 g;
- Dietary Fibre 2.5 g;
- Cholesterol 95mg;
- Energy 1275kJ (305cal)

Quick and Easy Meal Featuring Chicken Cordon Bleu

You don't have to give up taste or nutrition to have a quick meal. If you follow my blogs, you know I think we busy Americans too often give in and go through the local drive-thru windows instead of taking the time to cook our families a tasty home-cooked meal. This recipe for a Quick and Easy Chicken Cordon Bleu is ready in half an hour. So skip the local drive-thru window, head on home, and feed your family a quick and easy meal that you make yourself. To make your meal healthier, I suggest using the 98% fat-free or low sodium soup. And serve your Cordon Bleu with a salad or steamed broccoli to add easy fiber to your meal.

QUICK AND EASY CHICKEN CORDON BLEU READY IN 30 MINUTES

1 tbsp butter
4 skinless, boneless chicken breast halves
1 can (10 3/4-oz) Condensed Cream of Chicken Soup, undiluted
2 tbsp water
2 tbsp dry white wine (or additional water)
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups hot cooked medium egg noodles, tossed with butter

In a medium skillet, over medium-high heat, melt the butter. Add the chicken and cook for 10 minutes or until browned; set aside. To the skillet, add the soup, water, wine, Swiss cheese and chopped ham. Heat the mixture to boiling, stirring often. Return the chicken to the pan; reduce heat to low. Cover the pan and cook for 5 more minutes or until the chicken is no longer pink and its juices run clear, stirring occasionally.

Serve over the hot buttered noodles. Sprinkle with chopped fresh parsley, if desired.

Enjoy!

Memphoodian Ep. 16 - Soupa Chicken

Soup is always warm and comforting, especially when it comes in bag precooked!



http://www.youtube.com/watch?v=px585L6sNv0&hl=en

Easy Three Ingredient Boneless Chicken Recipes

If you are the kind of cook who hates making complicated recipes and having to measure out half a teaspoon of this, half a teaspoon of that and half a teaspoon of the other, three ingredient chicken recipes might be just what you are looking for.

After all, chicken has plenty of natural flavor, so why add a lot more? Surely if you add twenty ingredients to boneless chicken, you will not be able to taste the chicken at the end of it. Actually, that is not strictly true and a lot of recipes work on the concept that you need to combine a lot of ingredients to find the perfect flavor combination.

Why Some Recipes are Complex

If you make a twenty ingredient Asian boneless chicken recipe, for example, and half of those ingredients are herbs and spices, you will be able to smell several distinct ingredients before taking your first bite. After that, you will have a balanced taste in your mouth and you should be able to differentiate numerous flavors, all of which go together nicely.

This is the type of food you would expect in a restaurant. If you had a suspicion the chef had made your entree using just three ingredients, you would probably feel that you were not getting your money's worth, even if the food was tasty. Complex recipes are also good for special occasions or when you want to impress.

However, what about if you just want to make your family a tasty dinner and you do not have two hours to weigh out and combine ingredients? That is where three ingredient chicken breast recipes are ideal.

Types of Three Ingredient Meals

You can combine chicken with all kinds of other flavors, making it versatile as well as comparatively cheap to buy. Combine some chicken pieces with chopped onion and spicy salsa and bake it for a lively Mexican dish.

You can cook chicken recipes in the crockpot too. Try combining some chicken with frozen vegetables and a bottle of sweet and sour sauce for a tasty Chinese style dish. Swiss cheese stuffed chicken in a canned mushroom and garlic soup is another clever crockpot idea.

Easy Three Ingredient Crockpot Chicken Recipe

This boneless chicken recipe is incredibly simple and makes tasty cheese flavored chicken recipe that you can serve with rice or noodle. You can add some chili powder and black pepper to the chicken and soup before you start cooking it, if you like, if you do not mind turning this into a five-ingredient dish. This recipe makes enough cheesy chicken to serve six people.

You will need:

6 boneless, skinless chicken breasts
10 oz can condensed Fiesta cheese soup
10 oz can condensed cream of chicken soup

How to make it:

Put the chicken breasts in your crockpot and pour the undiluted soup over the top. Stir to combine. Cover the crockpot and cook on low for 6 to 8 hours, or until the chicken has no pink left inside and its juices run clear when you pierce it with a knife in the thickest part.

Ham & Grits

A Spin-off of Hansel and Gretel.



http://www.youtube.com/watch?v=oSRp4FwqOf8&hl=en

Vintage Chicken Continental Meal With Saucy Carrots and Salad With Tomato Soup French Dressing

For a family meal straight from your grandmother's recipe box, make your family a meal featuring chicken continental, saucy carrots and a lettuce salad tossed with your own homemade tomato soup French dressing. Chicken continental is a chicken and rice dish so you have your meat and grain in one dish. Add saucy carrots as your vegetable and toss a mixture of salad greens with your homemade dressing and you have a good, old-fashion meal to feed your family. This menu is perfect for a sit-down family dinner. If you follow this blog, you know I am a proponent of sit-down family meals. I believe it is a lost art in today's generation and one we as a society will eventually pay for. Whether you are a large family with five or six children or a single parent with one child, it is so important to take the time to sit down together at dinner and discuss the days events. It is amazing how much you can learn about your child's life. This is also the perfect opportunity for you to impart your ideas and morals to your child. So take the time. It is important!

CHICKEN CONTINENTAL

3 to 4 lb frying chicken cut-up
1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

SAUCY CARROTS

5 large carrots
1 tbsp butter
1/4 cup honey
1 tbsp brown sugar
1 tsp lemon juice

Scrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.

TOMATO SOUP FRENCH DRESSING

1 cup tomato soup
1/2 cup sugar
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 tsp prepared mustard
1 tbsp Worcestershire sauce

Mix ingredients in a bowl and slowly add 1 1/1 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.

Enjoy!

French Recipes - Three Easy Chicken Recipes

Here are three classic chicken recipes from different regions of France. They employ three different cooking methods: poaching, grilling and pan-frying. I have simplified them for the amateur home cook. All three are quick and easy, with no fiddly techniques and no complicated sauces. And they all taste great! So why not treat your friends and family - and yourself?

For all the recipes, try to find a free-range, farm-reared, preferably organic chicken. If you can't, buy the best you can afford.

1: Chicken in a Pot

This is my version of the famous Poule au Pot. A nice, plump chicken weighing about 2.5kg should feed four people very easily.

Peel and slice 2 onions. Peel and slice 6 carrots. Wash and slice three leeks. Chop up a couple of celery sticks.

Put the chicken and the prepared vegetables into a large saucepan. (Remember to remove the plastic bag containing the giblets, if there is one!). Cover the chicken with cold water. Add some salt and pepper, and throw in a handful of chopped fresh tarragon or parsley. Bring to the boil, then lower the heat and simmer gently for about 2 hours, skimming off any scum that rises to the surface of the water.

Take the chicken out of the poaching liquid and carve it or just chop it into pieces. Check the seasoning. Serve the chicken surrounded by the cooked vegetables, with some of the broth poured over.

Some new potatoes would be nice, too. How easy is that?

2: Chicken Breasts with Calvados

Take 4 large-ish chicken breasts. Season them well with salt, freshly-ground black pepper and a little dried tarragon. Peel and slice 2 shallots. Peel and slice 500g button mushrooms.

Heat a tablespoon of olive oil in a large frying-pan. When the oil is moderately hot, throw in a large knob of butter. Add the chicken breasts and brown lightly on both sides in the oil and butter. Take the chicken out of the pan and set to one side. Add the sliced shallots to the oil and butter remaining in the pan and cook over a moderate heat for 3 minutes. Add the sliced mushrooms. Cook the shallots and mushrooms until they are just beginning to brown. Put the chicken back in the pan. Cook everything together for 10-12 minutes, depending on the size and thickness of the chicken breasts. Try not to overcook them.

Pour over 3 tablespoons of Calvados. If you haven't got any Calvados, use brandy or whisky. Boil rapidly for a couple of minutes to cook away the harshness of the alcohol, leaving only the flavour. If you want to be really flash, you can set it alight - but be careful not to singe your eyebrows! Now add about 200ml double cream. Bring the mixture to the boil, then lower the heat and simmer for a few minutes until the sauce is reduced and starting to thicken. Check the seasoning. If you like, add a couple of squeezes of lemon juice to cut the richness. At the last moment throw in a small handful of chopped fresh parsley or tarragon.

Serve with plain boiled rice or pasta.

3: Chicken Grilled with Garlic, Lemon & Herbs

Cut a large chicken into pieces (or, if you prefer, buy 8 oven-ready chicken joints). Mix together 2 tablespoons of olive oil, the juice of a lemon, 2 peeled and crushed cloves of garlic, a small handful of fresh tarragon and some salt and pepper. Rub this mixture into all sides of the pieces of chicken. If possible, leave the chicken to stand for an hour or so.

Heat the grill to its highest setting. Lay the prepared chicken joints in one layer in a large shallow roasting tin or grill pan. Put the pan under the grill. Cook for about 10 minutes. Keep your eye on it. You want the chicken to turn brown and crisp, perhaps even starting to scorch a little here and there - but don't let it burn. Turn the pieces over and cook the other sides for a further 5 - 6 minutes.

Remove from the grill. Dot with more butter and some roughly chopped fresh parsley or tarragon. Serve a once with some sauté potatoes and a dressed green salad.

And there you are: three totally different chicken recipes, all based on classic French cooking and all relatively quick and easy to make. Cheers!