Category Archives: Chicken

Rotisserie Chicken Alfredo

1/4 cup unsalted butter
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
12 ounces fettuccine
2 cups shredded rotisserie chicken or cooked chicken
1 cup grated parmesan cheese
1 cup reserved pasta water
Fresh parsley, garnish

Boil a pot of water: Put a large pot of water on the stove and bring to a boil. Salt liberally.

Add the butter, cream, salt, black pepper, and nutmeg to small or medium-sized sauce pan. Heat over medium-low heat until the butter melts and the mixture comes to a slight simmer. Then turn heat down to low and simmer the sauce, stirring regularly to prevent scalding, until the sauce thickens slightly, enough to coat the back of a spoon easily.

Cook the pasta: Add the pasta to the boiling water and cook until it’s al dente, according to package. When pasta is cooked, reserve 1 cup of pasta water and then drain pasta.

Finish the alfredo: Return the cooked pasta to the pot and add the alfredo sauce and shredded chicken. Continue to cook over low heat, stirring constantly to combine ingredients. Add cheese and continue to stir.

Sauce will thicken as you stir it with the pasta. If sauce seems too thick or gloopy, add reserved pasta water by the 1/4 cup to thin out the sauce slightly. You might not need any pasta water or you might need a good amount of it.

LEFTOVERS! Leftover chicken alfredo will keep in the fridge for 3-4 days. Reheat the alfredo gently in a pot over low heat with a splash of water. Do not microwave.

Source: Rotisserie Chicken Alfredo Recipe | SimplyRecipes.com

Skillet Chicken and Rice

1 pound boneless skinless chicken breast, cut into slices 1/2-inch thick and 2-3 inches long
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups long-grain white rice, rinsed well
3-4 cups chicken stock
1 cup frozen sweet peas

Cook the chicken: Season your sliced chicken with salt and pepper. Heat the olive oil in a large (at least 12-inch) skillet over medium-high heat. Add the chicken and cook for 3 minutes per side, getting a decent sear on both sides. It’s okay at this point if your chicken isn’t cooked all the way through.

Cook the onions: Remove chicken from the skillet and add onions and garlic. Cook for 2-3 minutes, softening veggies. Add dried oregano and basil to the skillet and stir together.

Assemble the skillet and simmer: Stir in the rinsed white rice and nestle chicken pieces back in the skillet. Then add 3 cups of the chicken stock and stir gently to make sure chicken stock is evenly distributed. Bring to a simmer, turn heat down to low, cover, and cook for 15 minutes.

Check the rice: After 15 minutes, check the skillet. If the rice is tender and the skillet is dry, then the dish is ready to serve. If the rice isn’t quite done and the skillet is dry, add another 1/2 cup of broth, re-cover the skillet, and continue to simmer for a few minutes. If the rice is cooked but there is still some stock in the skillet, uncover the pan and let the extra stock cook off for a few minutes.

When the rice seems just about done, add the frozen peas to the skillet. They will thaw quickly!

Source: Skillet Chicken and Rice Recipe | SimplyRecipes.com

Gwen’s Garbage Chicken Deluxe

One stick of butter, melted
1 lb. boneless chicken
1 box Stovetop stuffing
1 10.5 ounce can of undiluted Campbell’s mushroom soup

Pour the melted butter over the bottom of the Crock-Pot. Add chicken next, making sure it touches the bottom. Then add undiluted soup and the box of stuffing. Cook for about five hours on the low Crock-Pot level or three on the high level, until the chicken is at 160 degrees. When the chicken is done, shred with two forks and mix entire concoction together to combine..

Source: Gwen’s Garbage Chicken Deluxe is ugly delicious

Easy Chicken Lo Mein

For the Sriracha Roasted Veggies:
8 ounces cremini mushrooms, quartered
1/2 red pepper, sliced
1 tablespoon sesame oil
1 to 2 teaspoons sriracha hot sauce

For the sauce:
3 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
2 tablespoons hot water

For the lo mein:
8 ounces lo mein noodles, fresh or dried
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless chicken breast, sliced thin
1/2 head green cabbage, shredded (about 3 cups)
1 large carrot, grated

For the garnish:
Fresh scallions, chopped
Sesame seeds

If making the Sriracha Roasted Vegetables: Heat the oven to 400°F. In a small bowl, toss quartered mushrooms and red peppers with the sesame oil and sriracha. Spread out on a baking sheet.

While you make the Chicken Lo Mein, bake for 15 minutes until tender and blistered in spots.

Stir the sauce ingredients together and set near the stove.

Cook the lo mein noodles: Bring a large amount of salted water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.

Drain the noodles and toss with sesame oil to prevent sticking.

Cook the chicken: Heat a wok or large skillet over medium-high heat. Once hot, add the vegetable oil once that’s hot, add the chicken. Cook until the chicken is cooked through, 5 to 6 minutes, stirring frequently.

Add the vegetables: When chicken is cooked, add cabbage and carrots, and continue to stir and cook until the veggies wilt and the liquid they release is mostly evaporated, 2 to 3 minutes.

Add the noodles and sauce: Add noodles along with sauce and stir with the chicken and veggies to combine. The sauce should coat the noodles and other ingredients. If the dish seems too dry, add more water.

Taste and adjust the flavor to your liking. It might need another dash of soy sauce, for example.

Serve: Serve the Chicken Lo Mein topped with scallions, sesame seeds, and roasted veggies.

Source: Easy Chicken Lo Mein Recipe | SimplyRecipes.com

Chicken Noodle Soup Casserole

8 ounces of wide egg noodles
2 heaping cups of chicken meat
6 tablespoons of butter or chicken fat
3 carrots, diced
2 stalks of celery, diced
1 onion, diced
6 cloves of garlic, minced
2 teaspoons tomato paste
6 tablespoons of flour
2 cups broth
1 cup milk
2 teaspoons Worcestershire sauce
Salt and pepper to taste
At least half a sleeve of saltines
2 tablespoons of butter

Cook the noodles per the package instructions, drain them, and set them aside. Melt the chicken fat in a pan over medium-high heat, add the vegetables (but not the garlic), season them with salt and pepper, and cook them until they are soft and ever-so-slightly browned. Add the garlic and cook until it is golden and fragrant. Add the tomato paste, mix it in to the vegetables, and cook until it darkens in color. Sprinkle the flour over the vegetables and stir until everyone is coated with the white powder. Cook it for a minute, to get rid of that raw flour flavor, decrease the heat, then slowly add the broth, stirring constantly to make a gravy. Do the same with the milk. Add the Worcestershire sauce, season as needed with salt and pepper, and stir in the chicken.

Add everything—including those noodles—to a casserole dish and mix it up good. Crush those saltines, and toss them with two tablespoons of melted (salted) butter. Sprinkle that on top. Place the whole mess in a 375-degree oven, and cooke until the sauce is bubbling on the edges and the saltine topping is golden and crispy.