Creamy Chicken And Broccoli Casserole
In case you're wondering the old saying, Winner Winner Chicken Dinner, goes back to the old days of Las Vegas when you could buy a high quality chicken dinner for $2.00. The chicken dinners you'll find here are also rich and delicious and guaranteed to make your tummy happy.
Here you'll find that I'm using chicken thighs in place of chicken breasts. The reason for this is that chicken thighs are usually a third the price of chicken breasts and they have so much more flavor than chicken breast.
In this first selection we are going to be making a delicious, Creamy Chicken And Broccoli Casserole guaranteed to be a real crowd pleaser. This first recipe for this casserole is one of my all time favorite casserole recipes. I would say I've served this casserole to several million people and they have all loved it.
Creamy Chicken And Broccoli Casserole Ingredients
1. Two Pounds Skinned Boned Chicken Thighs Cut In Small Bite Size Pieces.
2. Six Slices Of Bacon Cooked Crisp And Chopped Up In Small Pieces.
3. One Fourteen Ounce Package Broccoli Florets Thawed And Drained Well.
4. Two Cups Shredded Sharp Cheddar Cheese.
5. One 10 Ounce Tub Savory Garlic Cooking Creme.
6. One Cup Whole Milk.
7. One Cup Ritz Crackers Crumbled Well.
8. One Tablespoon Melted Butter.
9. One Teaspoon Sea Salt.
10. One Teaspoon Ground Black Pepper.
Start by frying your bacon until crisp and then cut up into small pieces. Let your bacon get crispy so that you can break it up in small pieces so it gets distributed throughout your casserole.
Now in a bowl mix everything together but your Ritz crackers being sure everything gets well mixed together.
Spray a 9" X 13" casserole or baking dish well with vegetable cooking spray and then pre heat your oven to 350 degrees.
While the oven is heating up crumble your Ritz Crackers until they are finely crumbled. Sprinkle the top of your casserole with the crumbled crackers.
Once the oven is hot put your chicken casserole into the oven and leave it there for 40 minutes. About halfway through the baking time turn your casserole around in the oven to make sure your casserole cooks evenly.
Once your casserole is done and you remove it from the oven let it set for at least 10 minutes before you dish it up and enjoy it. I think you'll find that almost everyone loves this wonderful chicken casserole.
You can make this casserole with chicken breasts if you insist but I think you'll find that by making it with chicken thighs that you'll be saving money and the chicken thighs have a lot more flavor than the chicken breasts.
I like to serve the Creamy Chicken And Broccoli Casserole with a garden salad and my delicious cheddar bay biscuits. If you click that link for the biscuits you'll find my recipe. I think if you'll make this wonderful meal for your family and friends they will ask you for it again and again. Please let me know how it turns out for you in the comment section below.
Chicken Stuffed With Pesto And Cheese
You can easily make this oh so wonderful meal with chicken thighs. Just carefully remove the skin and the bone from each chicken thigh and then beat your chicken thighs very flat with a meat tenderizing hammer in a large plastic bag.
Once you have your chicken thighs beat out flat with as few holes as possible you want to fill a small bowl or plate with Italian Bread Crumbs and in another small bowl put two very well beaten eggs and a cup of milk. Beat your eggs and milk together very well.
In the center of each well beaten chicken thigh place a tablespoon each of sour cream, pesto sauce, and shredded mozzarella cheese. Spread everything out into one layer and roll the chicken thigh up into a roll. Secure with a toothpick.
Dip your rolled up chicken thigh up and dip it into the well beaten milk and egg. Now dip it into the bread crumbs being sure to get it well coated. Now place into a well greased casserole dish and bake at 350 for 45 minutes.
You can then serve them as they are or pour a ladle of spaghetti sauce over each cooked stuffed chicken thigh and serve over pasta.
To me this is truly one of the best chicken dishes you will ever make. It has some of the best flavors ever. Try it and see what you. Once you make it post a comment below and let us all know how it turned out for you.
Food Safety Is Important Especially When Working With Chicken
Food Safety is especially important when working with chicken. Here's some tips to make sure you practice food safety when working and preparing chicken.
1. Never use a wooden cutting board when working with chicken because the cutting board especially a wooden cutting board can have cracks in them where bacteria can hide and reproduce. You should always use a glass, ceramic, or plastic cutting board when your working with raw or cooked chicken.
2. Use a plastic bag to put your raw chicken in so you can beat it flat with a meat hammer. This way the raw chicken juices will be contained and can't go every where.
3. Be sure to clean up all surfaces and any utensils or equipment that have touched raw chicken with a six to 1 bleach solution. This means for every five cups of water you have you add one cup of bleach. And even after wiping everything down with a strong bleach solution you should still be sure to clean up everything with warm soapy water.
4. Never reuse any platter or tray that held chicken until it has been cleaned with a strong bleach solution and thoroughly cleaned with warm soap and water.
5. Be sure that if your working with chicken that you wash your hands to the elbows before working with the chicken and after you work with the chicken. Be sure to use plenty of warm soapy water. Nothing that has touched raw chicken should ever be used again for cooking until it has been through a strong bleach solution and been washed with warm soapy water.
Spicy Chicken Stir Fry
This is one of the best reasons I know for owning a wok. Here you have a spicy chicken stir fry and it's so easy to make and enjoy. What I do here is buy chicken leg quarters and remove the skin. Then I cut all the meat possible off the bones and I use that meat for making this oh so delicious chicken stir fry.
I have always loved stir fries and I have been offering them to my guests, family, and friends for about fifty years now. With all the new seasoning cremes and etc now available at your local supermarket you can now make some of the most delicious stir fries and other Asian dishes ever.
If you like eating healthy then a wok is the perfect thing for you. You can use your wok to make wonderful stir fries and fried rice and with a steaming basket you can steam delicious vegetables and fish. And guess what, steamed vegetables and fish are both really good for you.
Spicy Chicken Stir Fry Ingredients.
1. Two Pound Meat In Small Pieces From Chicken Leg Quarters.
2. One Cup Asian Sesame Dressing. Kraft Makes A Great Product.
3. One Tablespoon Hot Chili Sauce.
4. Two 16 Ounce Packages Stir Fry Vegetables Thawed And Well Drained.
5. One 16 Ounce Pineapple Chunks In Syrup Well Drained.
6. One Level Teaspoon Ground Sea Salt.
7. One 1 Pound Package Button Mushrooms Diced Up.
8. One Teaspoon Sesame Oil.
9. One Teaspoon Vegetable Oil.
10. One Small Sweet Onion.
In your wok or in a large skillet put your oils and the cut up chicken pieces and cook stirring often over medium heat until your chicken is cooked thoroughly. About half way through the cooking of the chicken add in your mushrooms and onion and allow them to stir fry and cook along with your chicken.
When your chicken is done add in the thawed and very well drained stir fry vegetables along with the rest of your ingredients and cook stirring constantly until all your ingredients are very well mixed and your sure your chicken is done.
You can use almost any fresh mushroom in this delightful stir fry just be sure to cut them up small enough for them to be easy to eat and so they all get stir fried and done at the same time.
I think this delicious stir fry is just perfect served over brown rice. I'm trying my best to eat healthier and brown rice is much better for you than white rice. I eat a lot of rice so I bought a rice cooker so I could easily cook and enjoy rice.
I like to use a small purple sweet onion in this recipe but you can use what ever onion you desire. You can even leave the onion out if you want to but I think the onion really adds to the flavor of the stir fry.
Also no recipe is written in stone. If you want to add an ingredient then by all means add it. If you want to leave an ingredient out then do so. Its your stir fry so make it how you like it.
I hope you get to try this delicious recipe for Spicy Chicken Stir Fry real soon and I hope if you make it that you'll post a comment below and let us all know how it turned out for you.
Chicken and Shrimp Jambalaya
In case you're wondering Jambalaya was born in the Caribbean and then the recipe was brought to the Louisiana region of the United States. Modern day jambalaya is a combination of Spanish and Creole influences. It is quite similar to the Spanish dish Paella.
Here in our recipe we have the Creole or red version of the recipe. In our version of the recipe here you have the holy trinity of celery, bell peppers, and onions. We are going to be making our jambalaya in the crock pot. If you'll follow the recipe carefully you'll have one of the most delicious and authentic Creole dishes ever.
Chicken And Shrimp Jambalaya Ingredients
1. One Tablespoon Vegetable Oil.
2. One Pound Skinned Boneless Chicken Thighs Cut In Small Bite Size Pieces.
3. One Pound Small Peeled And De-veined Shrimp.
4. Two Cups Fine Diced Sweet Purple Or Red Sweet Onion.
5. One Cup Fine Diced Celery.
6. One Cup Fine Diced Green Bell Pepper.
7. One Tablespoon Minced Fresh Garlic.
8. One Pound Kielbasa Sausage Sliced Into One Inch Thick Slices.
9. One Tablespoon Cajun Seasoning.
10. One Teaspoon Thyme.
11. One Teaspoon Paprika.
12. One Teaspoon Ground Cayenne Pepper.
13. Two 14 1/2 Ounce Cans Diced Tomatoes With Green Chilies.
14. One Fourteen Ounce Can Chicken Broth.
15. Two , Three And One Half Ounce Bags Boil In The Bag Rice.
In a large skillet in a little cooking oil cook your chicken pieces stirring often until the chicken is done. Pour the cooked chicken out into a large crock pot or slow cooker. In a little more cooking oil cook your onions, peppers and celery until it is soft and done but not browned.
Add the cooked onions, celery, and peppers to the crock pot and add in every thing else but the two bags of rice and the shrimp. Cook on high for five hours stirring about once an hour,..
Cook the boil in the bag rice in a small pot and in the last hour of cooking time stir in the rice and the shrimp into the crock pot. You have now created an authentic and delicious chicken and shrimp jambalaya that I guarantee you that any Cajun would be proud of.
Serve the Jambalaya with a thick sliced loaf of French bread and I just bet you that people will love it. I serve my Jambalaya in a small bowl setting on a napkin on a plate along with the hot thick sliced French bread and people just simply love it. If you make the recipe please let us all know how it turned out for you. I hope you get to make it and enjoy it real soon.
Worlds Best Barbecue Chicken Sandwich
I've been a working Chef now for close to fifty years and I truly think I've come up with what I consider to be the world's best barbecue chicken sandwich. Again I start with chicken thigh meat that I have removed the skin and bone from. Then I put the skinned and boned chicken thighs into a plastic pan that has a lid and I pour a bottle of Italian Dressing over them. I put the lid on the plastic pan and set it in the refrigerator for at least four hours. About every hour I shake the pan well to make sure the chicken gets covered in the marinade.
After about four hours I take the chilled and marinaded chicken out of the refrigerator and I shake any excess dressing off each piece of chicken. I then grill each skinned and boned chicken thigh on my George Foreman until the chicken is done.
When the chicken is done I take a couple of forks and shred each chicken thigh and then cut it up with a knife so I have small pieces of chicken. I put all my cut up and cooked chicken into a large bowl and then I make the below quick and easy barbecue sauce that is so easy to make and its just perfect on chicken.
Quick And Easy Barbecue Sauce Ingredients
1. One Package Lipton's Dry Onion Soup Mix.
2. One Cup Light Brown Sugar.
3. Three Cups Ketchup.
4. Two Tablespoons Worcestershire Sauce.
5. One Level Teaspoon Ground Sea Salt.
6. One Level Teaspoon Ground Black Pepper.
7. One Pinch Of Ground Cayenne Pepper.
Pour all your ingredients into a small saucepan and bring your ingredients to almost a boil but not quite. Turn down the heat and cook at a low simmer for about 10 more minutes.
You will now have one of the most delicious barbecue sauces you will ever taste and enjoy. If you started with 6 chicken thighs you'll want to pour a cup of the sauce into the chicken and stir it up well to make sure all the chicken gets well coated with the barbecue sauce you just made.
For each 6 chicken thighs you cook you will want to pour about one cup of the sauce in with the chicken and stir it up well to make sure the chicken gets well coated with the barbecue sauce.
I almost always toast my buns on a flat grill I have in a small amount of butter before I put the barbecue chicken sandwiches together. I promise you that the combination of flavors goes together perfectly to produce some of if not the best barbecued chicken sandwiches that you will ever taste in your life.
I've made these barbecue chicken sandwiches now for about forty years and I bet I've served a million or more of them. If I'm serving these to a small or large party I usually wrap the completed chicken barbecue sandwich with sandwich wrap and I place the barbecue chicken sandwich, a small bag of potato chips, a couple of chocolate chip cookies and a canned soda in a small brown paper bag. When were ready to feed what ever group we are feeding we just pass out the bag lunches and they always go over really well. Kids really love to have the bag lunches. This will work for a small group or a large group.
Just be sure to purchase a good quality sandwich paper and wrap your barbecue chicken sandwiches up carefully.
Crock Pot Tex-Mex Chicken Lettuce Wraps
I didn't think this Hub Page would be complete with out a crock pot recipe so here it is. This is a delightful recipe for the crock pot called Crock Pot Tex-Mex Chicken Lettuce Wraps. You can make it with the lettuce wraps or you can go ahead and add a flour tortilla to hold everything together.
I use the flour tortillas but you don't have to. You can make them with just the lettuce wraps and people will love them. I like to slightly brown the flour tortilla in a little butter and then put my sandwiches together. Almost everyone who has ever tasted them says its one of the best sandwiches they have ever tasted and guess what. This sandwich is really healthy and that's really good for you.
Once again here were going to use chicken thighs which have so much more flavor than chicken breasts.
Ingredients For Your Crock Pot Tex-Mex Chicken Lettuce Wraps
1. Two Pounds Skinned Boneless Chicken Thighs.
2. Two Tablespoons Of Your Favorite Taco Seasoning.
3. One Large Jalapeno Seeded And Diced Fine.
4. One Sixteen Ounce Jar Salsa.
5. One Medium Yellow Onion Diced Fine.
6. Iceberg Lettuce Leaves For Wraps.
7. Flour Tortillas ( Optional )
Sprinkle the taco seasoning over the chicken thighs and place them in the bottom of your crock pot.
Now add in your jalapeno's, onion, and salsa and put the lid on the crock pot. Turn your crock pot on high for six hours to cook your chicken until it is done. After the chicken is done you can remove the lid and shred your chicken thighs with a couple of forks. After you shred your chicken well stir up the contents of the crock pot well.
If your using ice berg lettuce wraps you'll want to lay out your ice berg lettuce leaves and put a large spoon of the crock pot contents in the center of each lettuce leaf and roll the lettuce leaf up. If your using lettuce leaves secure your sandwich with a toothpick. If not lightly fry your flour tortillas and then put a lettuce wrap filled with the Tex-Mex chicken inside each fried flour tortilla and secure it with a tooth pick.
You can serve slices of avocado, sour creme, and fine diced jalapenos with your sandwiches so each person can add these ingredients to their sandwich if they want to. I guarantee your going to end up with one of the most delicious sandwiches your ever going to eat. And this sandwich is so easy to make.
You can if you wish make the sandwich with the leaves of ice berg lettuce and the flour tortillas and then cut the sandwiches into pin wheels to make decorative delicious sandwiches. They look really pretty made this way on a platter. Just perfect for a appetizer at a festive party.
I hope you get to make this recipe real soon and I hope you'll post a comment and let us all know how it turned out for you.
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Delicious Sweet And Sticky Chicken Drum Sticks Recipe
If your looking for a chicken recipe guaranteed to be a crowd or man pleaser then you don't have to look any further. These delicious sweet and sticky drum sticks are just that sweet and sticky but they are also one of the most delicious chicken dishes you'll ever taste in your life.
Your going to end up with sweet and sticky chicken legs that are going to get eaten quickly. If you don't want to make the dish with chicken legs you can do the same thing with skinned and boneless chicken thighs or chicken breasts if you want to.
You could if you wanted to cook a whole chicken by this recipe and end up with a sweet and sticky baked chicken that I guarantee you will have people begging for more.
Ingredients For Sweet And Sticky Drum Sticks
1. 12 Chicken Drum Sticks.
2. One Half Cup Honey.
3. One Half Cup Balsamic Vinegar.
4. One Half Cup Brown Sugar.
5. Four Tablespoons Soy Sauce.
6. Two Tablespoons Fresh Minced Garlic.
7. Two Tablespoons Minced Fresh Ginger.
8. Two Tablespoons Lightly Toasted Sesame Seeds.
9. Two Tablespoons Fresh Chopped Parsley.
10. One Level Teaspoon Ground Cayenne Pepper.
In a large bowl whisk together everything but the chicken, parsley, and the lightly toasted sesame seeds. Be sure that all your ingredients are very well mixed together.
Now drop your pieces of chicken into the mixture and stir it around well to make sure your pieces of chicken get very well coated.
Pre heat your oven to 375 degrees and line a large baking pan with tin foil to make the clean up easier. Once the oven is at 375 degrees place your pieces of the chicken onto the baking pan and put it into the oven. Bake for 25 minutes.
While the chicken is baking pour the marinade mixture up into a sauce pan and bring it to a boil and then turn it down. Keep stirring until it is thickened.
Once the chicken has baked for 25 minutes remove it from the oven and brush the chicken pieces with the marinade to coat the pieces of chicken heavily. Put the chicken back on the pan and bake it until it looks like the chicken in the photo and it reaches an internal temperature of 160 degrees.
Remove your pieces of chicken from the oven and sprinkle them with the fresh chopped parsley and the lightly browned sesame seeds. You now have some of the most delicious chicken you'll ever eat in your life.
I like this recipe made with either drum sticks or thighs but I've also made it with chicken wings and the chicken wings made this way are oh so delicious. You can really make almost any chicken with this recipe and end up with a chicken I guarantee
The flavor combination you end up with here is just so perfect. My favorite of all is chicken thighs cooked this way and then after they are cooked I chop them up and put them on top of a garden salad so that I have one of the most delicious chicken salads you'll ever eat in your life.
Thanks For Reading Winner Winner Chicken Dinner Recipes
I really appreciate you reading Winner Winner Chicken Dinner Recipes and I hope you find a recipe here that you can use. Thanks for reading. I hope you will consider sharing this Hub Page with your followers, family and friends. Thanks in advance. If you have comments or questions please post them below. I hope one of my chicken recipes is in your future real soon.
Please post your comments about , Winner Winner Chicken Dinner Recipes. And Thanks For Reading
Thomas Byers (author) from East Coast , United States on May 04, 2013:
Me either. I make and try them one at a time. I usually keep a chicken casserole in the freezer to thaw and use in a hurry.
Shyron E Shenko from Texas on May 03, 2013:
These are all wonderful Tom, but can't eat that much.
Thomas Byers (author) from East Coast , United States on May 01, 2013:
Thanks very much for the comment. They are all wonderful chicken dishes.
Rumana from Sharjah, UAE on May 01, 2013:
This is really a mouth watering dish. Thanks for sharing it with us.
Voted up Useful and Shared!
Josh Woods from United States on April 30, 2013:
The Spicy Chicken Stir Fry looks like it would be very tasty. I would probably use much more hot chili sauce and add some chili pepper flakes, because I am addicted to the heat and love the flavor. Gonna add this to my queued recipe list, which you have taken over in the past few days.
Ghost you have certainly outdone yourself on this article. You have put together a beautiful collection of interesting recipes. Many writers would have turned all of these recipes into multiple Hubs. Your articles are exciting and refreshingly complete. I visited to view recipes, but I think I learned a little about how to put together an amazing Hub. Thanks for the food ideas and the learning experience.
JohnM from Miami Florida on April 30, 2013:
Made the casserole at the top last night and it turned out wonderful. Thanks CHG.
Thomas Byers (author) from East Coast , United States on April 27, 2013:
Thanks to all of you for the comments. They are great recipes and I do appreciate the comments. Thanks
Yvette Stupart PhD from Jamaica on April 27, 2013:
Wow! Those dishes really look delicious, thanks for sharing them.
Mrs Frugal from United States on April 27, 2013:
Wow! You have a great selection of recipes. They look so good! I think I'll be trying that casserole first. Hope you have a wonderful weekend~
Marcy Goodfleisch from Planet Earth on April 27, 2013:
I want to try them all! The sweet and sticky combo of flavors really jumps out at me - sounds so good!
Thomas Byers (author) from East Coast , United States on April 24, 2013:
Thanks John for your kind words. I have at least one more recipe to add to the collection later today and I may add more soon. I appreciate your kind words John. Thanks my friend.
JohnM from Miami Florida on April 24, 2013:
Yes indeed. You already know you make the best venison jerky in the world. In case anyone's wondering that was what was in the plastic box.
CHG I've had the Jambalaya you've made before so I know how good it is.
I hope everyone will take the time to make these recipes because CHG is one of the best Chefs I have ever had the privilege to know and his recipes are just so easy to follow and always produce delicious meals.
CHG thanks again for wonderful recipes and your doing wonderful work here on this collection of chicken recipes.
Thomas Byers (author) from East Coast , United States on April 24, 2013:
Thanks John for your kind words. When you get home check out the plastic container in your refrigerator. I think you'll find it delicious to. Again thanks for your kind words.
JohnM from Miami Florida on April 24, 2013:
Crazyhorsesghost I can't believe how you keep adding to this collection of chicken recipes. You have some wonderful recipes here. I just love Tex-Mex and its even better that it's a crock pot recipe. I will be making this one. Thanks very much for the great recipes.
JohnM from Miami Florida on April 23, 2013:
CHG you've out done yourself with this one. I can't believe all the wonderful recipes you keep coming up with. I had the sweet and sticky chicken recipe made yesterday with chicken thighs. I can not believe how wonderful they are. Dark meat does have much better flavor than white meat.
To me a chicken breast has no flavor. I plan on making the other recipes you have here my friend. I want to thank you for all the wonderful recipes you keep sharing with all of us.
Listen up everyone CHG is one of the best Chefs in the world and his recipes are some of the best in the world. You just have to try his recipes. Thanks CHG for the recipes and for being a great friend. I shared, voted it up, and pinned it for you.
Thomas Byers (author) from East Coast , United States on April 23, 2013:
Yes indeed. Dark meat does have a lot more flavor than white. I've used chicken thighs for my recipes calling for chicken breasts for years. And chicken thighs have a lot more flavor than chicken breasts.
Deb Hirt from Stillwater, OK on April 23, 2013:
All of these are terrific, Mr. B. I always said that dark meat was juicier and had better flavor than white meat chicken. Now I know that I'm not the only one!
Shandria Ball from Anniston on April 23, 2013:
Great recipes. I can't wait to try them.
lovedoctor926 on April 23, 2013:
wow! this looks so good!. thanks.
LaThing from From a World Within, USA on April 23, 2013:
Wonderful recipes...... Love the easy and simple style here! Looking forward to making them. Thanks for sharing. :)
Thomas Byers (author) from East Coast , United States on April 23, 2013:
Thanks Mate. I do appreciate it.
Thomas Silvia from Massachusetts on April 23, 2013:
Thanks for sharing these great Chicken recipes they all sound yummy !
Vote up and more !!! Sharing !
Subhas from New Delhi, India on April 22, 2013:
I just can't wait any longer and going to have it tonight.
Thomas Byers (author) from East Coast , United States on April 22, 2013:
Yes they really are. Try them all and let me know how they turn out for you. They are all wonderful recipes.
IslandBites from Puerto Rico on April 22, 2013: