Barbeque Chicken (Crockpot)

1 frying chicken, cut up
3/4 cups chopped onions
3 Tbsp brown sugar
1/2 tsp salt
1/4 tsp thyme
1 can tomato soup
1/4 cup vinegar
1 Tbsp worcestershire sauce
1/4 tsp sweet basil

Place chicken in crockpot. Combine all other ingredients and pour over chicken. Cover tightly and cook on Low for 6-8 hours.

Makes 4 servings.

Parmesan Chicken

Mix 1 cup mayonnaise, 1/2 cup parmesan cheese &2 tsp oregano.  Spoon over 2-3 lbs chicken and bake for 45 minutes at 375 F.  Serves 4-6.

Baked Chicken Broccoli and Rice

4 chicken breast halves or legs
1 can cream of chicken and broccoli soup
3/4 cup uncooked regular grain rice
1 1/2 cups water
pepper
paprika
Remove skin from chicken.  In an 8-cup (2-liter) oblong baking dish, combine soup, water and rice.  Arrange chicken on rice; sprinkle with pepper and paprika.  Bake at 375 F for 50-60 minutes, without cover, or until chicken is no longer pink and rice is tender.

Makes 4 servings.

Greek Lemon Chicken

3 lbs boneless, skinless chicken breasts
2 tsp dried oregano
1/2 tsp salt
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic, crushed
1/4 tsp black pepper
1 lemon sliced

Preheat oven to 375 F.  Arrange chicken in a 13x9 inch baking dish.  In a bowl, combine lemon juice, oregano, salt and pepper.  Pour over chicken.  Cook  the chicken until well done, 40-45 minutes.  Brush olive oil over chicken every 5 minutes, occasionally turn the chicken.  During the last 5 minutes, top with lemon slices. 

Serves 8

Chicken Sweets

Chicken parts
1 cup white sugar
3 tbsp soy sauce
1 cup vinegar
1/4 cup water
1 tbsp cornstarch

Brown chicken parts in frying pan and put in casserole dish.  Mix together remaining ingredients.  Pour over chicken.  Bake for 1 hour at 300 F. 

This sauce is good with ribs or meatballs

Stove Top Easy Chicken Bake

1 pkg Stove Top Stuffing for Chicken
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400F. Prepare stuffing mix as directed on package and set aside.

Mix chicken, soup, sour cream and veggies in a 9x13-inch baking dish and top with stuffing

Bake 30 minutess or until chicken is cooked through.

Serves 6.

Warm Salad-Bowl Pasta

4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese

Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.

This would be great topped with a grilled chicken breast.

Easy Feta Chicken Bake

Just cruising some recipe sites and this caught my eye and took hold of my stomach...Easy Feta Chicken Bake from Kraft recipes.

Honey Pineapple Chicken

3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce

In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.

Cover and cook on low for 3-4 hrs or until chicken is done.

Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.

Pecan Crusted Chicken Salad

1 cup creamy garlic salad dressing
1 cup finely chopped pecans
4 skinless, boneless chicken breast halves
1 head romaine lettuce leaves, torn into 1/2 inch wide strips
1 (15 ounce) can mandarin oranges, drained
1 cup dried cranberries
4 ounces blue cheese, crumbled
1/2 cup Ranch dressing


Preheat oven to 400 degrees F (200 degrees C).
Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

This sounds an awful lot like a salad I had on our way to visit the kids in Missouri and it was delicious so I will have to try this one too. I found it at allrecipes.com

This would be a quick meal too...15 minutes prep time and 25 cooking time. Serves 4.

Slow Cooker Chicken Cacciatore

1/4 cup KRAFT Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves


Make It
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

Serve with rice or egg noodles.

Prep time for this is about 15 minutes and it serves 8. Timewise it is so easy to get ready and throw in the slow cooker-perfect for a day where you have night classes, events for the kids, meetings or church service.

Baked Chicken Broccoli and Rice

4 chicken breast halves or legs
1 1/2 cups water
1 can cream of chicken and broccoli soup
pepper
3/4 cup uncooked regular long grain rice
paprika

Remove skin from chicken, if desired. In 8-cup (2-liter) oblong baking dish, combine soup, water & rice. Arrange chicken on rice mixture; sprinkle with pepper & paprika. Bake at 375 degrees F for 50-60 minutes, without cover, or until chicken is no longer pink & rice is tender. Makes 4 servings.

This is such an easy meal to whip up and throw in the oven and almost forget about! Serve with a big tossed salad and some warm bread or garlic toast and you have a fantastic meal with little effort!