Recipes

Tangy Barbecue Sauce for Chicken

Tangy Barbecue Sauce for Chicken

Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

  • 2 cups vinegar
  • 1/2 cup salt
  • 1/2 stick of butter or margarine
  • 1 teaspoon hot pepper
  • 1/2 cup water

Instructions

  • In a saucepan, combine the vinegar, salt, butter or margarine, hot pepper, and water.
  • Cook all ingredients over medium heat until the salt is dissolved and the mixture comes to a good rolling boil.
  • Once the sauce is ready, brush it over the chicken several times during barbecuing to add flavor and moisture.

Notes & Wine Advice

Wine Advice:

Pair this tangy barbecue sauce for chicken with a bold and fruity red wine like Zinfandel or a robust Cabernet Sauvignon to complement its smoky and spicy flavors.

Nutrition values

Calories: 30 kcal | koolhydraten: 0 g | Eiwitten: 0 g | Vet: 2 g | Suiker: 0 g
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Course; Sauce
Cuisine; American
Diets; Gluten-Free / Low Carb

Crispy Breaded Chicken Tenders

Crispy Breaded Chicken Tenders

Couverts2
Preparation 19 minutes
Deel op Facebook Print Recipe

Equipment

  • Deep frying pan
  • Paper towels

Ingredients

  • 2 Boneless chicken breasts
  • 1 cup all-purpose flour
  • 1 tablespoon paprika
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups bread crumbs
  • 2 eggs
  • 1/2 cup milk
  • Salad oil for frying

Instructions

  • Heat 1 inch of salad oil in a deep frying pan to 370°F (187°C).
  • Cut the chicken breasts into strips.
  • In one bowl, combine the all-purpose flour, paprika, salt, and pepper.
  • In another bowl, place the bread crumbs.
  • In a third bowl, mix together the eggs and milk.
  • Dip each chicken strip first in the flour mixture, then in the egg mixture, and finally coat evenly with bread crumbs.
  • Fry a few pieces of breaded chicken at a time in the hot oil for about 3 to 5 minutes, or until they are golden brown and tender.
  • Drain the fried chicken tenders on paper towels to remove excess oil.

Notes & Wine Advice

Wine Advice:

Enjoy these crispy breaded chicken tenders with a light-bodied beer like pilsner or a crisp white wine like Sauvignon Blanc to complement their crunchy texture and savory flavor.

Nutrition values

Calories: 650 kcal | koolhydraten: 53 g | Eiwitten: 45 g | Vet: 28 g | Suiker: 4 g
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Course; Chicken / Main Course
Cuisine; American

Southern Chicken and Bacon Casserole

Southern Chicken and Bacon Casserole

Couverts4
Preparation 1 hour
Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • 2-quart casserole dish

Ingredients

  • 1 frying chicken 2 1/2-3 lbs., cut up
  • 1/2 lb. bacon
  • 4 medium potatoes peeled and sliced lengthwise into 3 slices
  • 1 large onion thinly sliced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped shallots green onions, or sliced onions
  • 2 tablespoons chopped fresh parsley

Optional:

  • 2 cups green beans
  • broccoli
  • cauliflower or squash

Instructions

  • Preheat the oven to 350°F (175°C).
  • Wash and dry the chicken pieces.
  • In a Dutch oven, fry the bacon until crisp.
  • Remove the bacon and set aside.
  • Brown the chicken pieces well on all sides in the bacon fat.
  • As each piece browns, remove it to a 2-quart casserole dish.
  • Brown the sliced potatoes on both sides in the remaining bacon fat.
  • Remove them and place them on top of the chicken in the casserole dish.
  • Top the potatoes with the thinly sliced onions.
  • Sprinkle the poultry seasoning, salt, pepper, chopped shallots, and chopped parsley over the onions.
  • Crumble the cooked bacon and sprinkle it over the top.
  • If desired, layer any extra vegetables on top of the chicken before adding the potatoes and onions.
  • Cover the casserole dish and bake in the preheated oven for 40 minutes.

Notes & Wine Advice

Wine Advice:

Pair this hearty Southern chicken and bacon casserole with a medium-bodied red wine like Merlot or a rustic Zinfandel to complement its robust flavors.

Nutrition values

Calories: 550 kcal | koolhydraten: 32 g | Eiwitten: 35 g | Vet: 32 g | Suiker: 3 g
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Course; Bacon / Casserole / Chicken / Main Course
Cuisine; American
Diets; Gluten-Free

Gourmet Swiss Chicken Bake

Gourmet Swiss Chicken Bake

Couverts5
Preparation 1 hour 45 minutes
Deel op Facebook Print Recipe

Equipment

  • Large flat baking dish

Ingredients

  • 1 stick 1/2 cup margarine or butter
  • 1/2 cup milk
  • 5 chicken breast halves deboned
  • 5 slices Swiss cheese
  • 1 can 10.5 oz. cream of chicken soup
  • 1 package 6 oz. Pepperidge Farm herb dressing mix

Instructions

  • Preheat the oven to 325°F (165°C).
  • Place the chicken breast halves in a large flat baking dish.
  • Sprinkle salt and pepper sparingly over the chicken breasts.
  • Place one slice of Swiss cheese on top of each chicken breast.
  • In a bowl, mix the cream of chicken soup with 1/2 cup of milk.
  • Pour this mixture evenly over the chicken.
  • Melt the margarine or butter and mix it with the herb dressing mix.
  • Spread this mixture over the chicken.
  • Bake uncovered in the preheated oven for 1 1/2 hours or until the chicken is cooked through and the top is golden brown.

Notes & Wine Advice

Wine Advice:

Serve this elegant Swiss chicken bake with a medium-bodied white wine such as Chardonnay or Sauvignon Blanc to complement the richness of the Swiss cheese and the savory herb flavors.

Nutrition values

Calories: 540 kcal | koolhydraten: 19 g | Eiwitten: 45 g | Vet: 31 g | Suiker: 3 g
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Course; Chicken / Main Course
Cuisine; European / Switzerland

Creamy Chicken Noodle Bake

Creamy Chicken Noodle Bake

Couverts4
Preparation 45 minutes
Deel op Facebook Print Recipe

Equipment

  • Casserole dish
  • Saucepan

Ingredients

  • 1 small package 8 oz. egg noodles
  • 1 can 10.5 oz. cooked chicken, drained
  • 1 can 10.5 oz. cream of chicken soup
  • 1 can 10.5 oz. milk (use soup can to measure)
  • Butter
  • Bread crumbs
  • Salt and pepper

Instructions

  • Preheat the oven to 300°F (150°C).
  • Cook the egg noodles in boiling water according to package instructions.
  • Drain and set aside.
  • In a saucepan, combine the cream of chicken soup, milk, cooked chicken, salt, and pepper.
  • Bring just to a boil over medium heat, then remove from heat.
  • In a buttered casserole dish, combine the cooked egg noodles and the chicken mixture.
  • Sprinkle bread crumbs over the top.
  • Bake in the preheated oven for approximately 30 minutes, or until bubbly and golden brown on top.

Notes & Wine Advice

Wine Advice:

Pair this comforting casserole with a light-bodied white wine like Chardonnay or a crisp Pinot Grigio to complement its creamy texture and savory flavors.

Nutrition values

Calories: 320 kcal | koolhydraten: 36 g | Eiwitten: 20 g | Vet: 10 g | Suiker: 3 g
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Course; Chicken / Noodles
Cuisine; American

Modern Chicken Casserole Creations

Modern Chicken Casserole Creations

Couverts4
Preparation 50 minutes
Deel op Facebook Print Recipe

Equipment

  • Casserole dish
  • aluminum foil

Ingredients

  • 2 cans 10.5 oz. each canned chicken, drained
  • 1 can 10.5 oz. cream of chicken soup
  • 1 can 12 oz. evaporated milk
  • 1 small can 4 oz. mushrooms, drained
  • 1 1/4 cups minute rice
  • 1/2 stick margarine thinly sliced
  • 1/2 cup slivered almonds

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine the drained canned chicken, cream of chicken soup, evaporated milk, drained mushrooms, and minute rice.
  • Mix well.
  • Transfer the mixture into a casserole dish.
  • Arrange the thinly sliced margarine on top of the mixture.
  • Sprinkle the slivered almonds evenly over the top.
  • Bake in the preheated oven for 45 minutes, or until the top is crunchy and golden brown.

Nutrition values

Calories: 520 kcal | koolhydraten: 36 g | Eiwitten: 28 g | Vet: 31 g | Suiker: 7 g
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Course; Casserole / Chicken / Main Course
Cuisine; American

Creamy Mushroom Chicken Bake

Creamy Mushroom Chicken Bake

Couverts4
Preparation 1 hour 30 minutes
Deel op Facebook Print Recipe

Equipment

  • 11 x 7 x 1 1/2 inch baking dish
  • Mixing bowl
  • Cooking spoon

Ingredients

  • 4-6 large chicken breasts
  • 1 can condensed cream of mushroom soup
  • 3 oz. mushrooms with liquid
  • 1 cup dairy sour cream
  • 1/2 cup cooking sherry or white wine
  • Paprika

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease an 11 x 7 x 1 1/2 inch baking dish.
  • Place the chicken breasts in the prepared baking dish.
  • In a mixing bowl, combine the condensed cream of mushroom soup, mushrooms with liquid, sour cream, and cooking sherry or white wine.
  • Mix well.
  • Pour the mixture over the chicken breasts in the baking dish.
  • Sprinkle generously with paprika.
  • Bake in the preheated oven for about 1 to 1 1/4 hours, or until the chicken is tender.
  • Serve hot with fluffy rice.

Nutrition values

Calories: 300 kcal | koolhydraten: 8 g | Eiwitten: 30 g | Vet: 15 g
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Course; Chicken / Main Course
Cuisine; European / French
Diets; Gluten-Free

Swiss Cheese Chicken Bake

Swiss Cheese Chicken Bake

Couverts4
Preparation 2 hours 39 minutes
Deel op Facebook Print Recipe

Equipment

  • 9 x 13 inch baking pan
  • aluminum foil
  • Mixing bowl
  • Cooking spoon

Ingredients

  • 4 chicken breasts halved and boned
  • 8 slices Swiss cheese
  • 1/3 package Pepperidge Farm stuffing
  • 1 can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup margarine

Instructions

  • Preheat the oven to 325°F (160°C).
  • Grease a 9 x 13 inch baking pan.
  • Place the chicken breasts, skin side down, in the prepared baking pan.
  • Lay a slice of Swiss cheese on each chicken breast.
  • In a mixing bowl, dilute the cream of chicken soup with milk.
  • Divide the mixture equally and pour it over each chicken breast.
  • Melt the margarine and mix it with the Pepperidge Farm stuffing.
  • Sprinkle this mixture over the top of the chicken breasts.
  • Cover the pan with aluminum foil and bake in the preheated oven for 2 hours.
  • Uncover the pan and bake for an additional 40 minutes, until the chicken is cooked through and the top is golden brown.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this Swiss cheese chicken bake with a light-bodied white wine such as Pinot Grigio or a medium-bodied red wine like Merlot. These wines complement the creamy cheese topping and enhance the flavors of the dish.

Nutrition values

Calories: 450 kcal | koolhydraten: 15 g | Eiwitten: 30 g | Vet: 30 g | Suiker: 3 g
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Course; Cheese / Chicken / Main Course
Cuisine; American

Creamy Chicken and Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole

Couverts4
Preparation 1 hour 30 minutes
Deel op Facebook Print Recipe

Equipment

  • 13 x 9 inch baking pan
  • aluminum foil
  • Mixing spoon

Ingredients

  • 1 6 oz. package Uncle Ben’s wild rice (original)
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can mushrooms
  • 1 whole chicken cut up
  • 1 package Lipton’s onion soup mix

Instructions

  • Preheat the oven to 350°F (175°C).
  • Butter a 13 x 9 inch baking pan.
  • In a mixing bowl, combine the wild rice, cream of chicken soup, cream of celery soup, and mushrooms.
  • Spread the rice mixture evenly in the bottom of the buttered baking pan.
  • Place the chicken pieces on top of the rice mixture.
  • Sprinkle the Lipton’s onion soup mix evenly over the chicken.
  • Cover the pan with aluminum foil and bake in the preheated oven for about 1 1/2 hours, until the chicken is cooked through.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this creamy chicken and wild rice casserole with a light-bodied white wine such as Chardonnay or Sauvignon Blanc. These wines complement the richness of the cream soup and enhance the savory flavors of the dish.

Nutrition values

Calories: 400 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 3 g
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Course; Casserole / Chicken / Main Course
Cuisine; American

Italian Chicken and Vegetable Skillet

Italian Chicken and Vegetable Skillet

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

Equipment

  • large frying pan with lid,
  • Cooking utensils (spoon, spatula)
  • Cutting board
  • Knife

Ingredients

  • 2 skinless boneless chicken breasts, split
  • 1 16 oz. can tomatoes
  • 1 small can black olives
  • 1 zucchini sliced
  • 1 summer squash sliced
  • 1 green pepper sliced
  • Handful of fresh green beans
  • 1 medium onion cut into wedges
  • 1/2 teaspoon oregano
  • 1/4 teaspoon basil
  • Salt and pepper to taste
  • Garlic powder to taste
  • Mozzarella cheese shredded

Instructions

  • Season the chicken breasts with salt, pepper, and garlic powder.
  • In a large frying pan, brown the chicken breasts on both sides.
  • Pour the canned tomatoes over the browned chicken breasts.
  • Cover the pan and simmer for 20 minutes.
  • Add the sliced zucchini, summer squash, green pepper, green beans, and onion wedges to the pan.
  • Sprinkle the oregano and basil over the vegetables.
  • Cover the pan and continue to simmer for an additional 20 minutes.
  • Add the black olives to the pan and cover everything with shredded Mozzarella cheese.
  • Continue to simmer until the cheese is melted.
  • Serve the chicken and vegetables hot over cooked white rice.

Notes & Wine Advice

Wine Advice:

Pair this Italian chicken and vegetable skillet with a medium-bodied red wine such as Chianti or Sangiovese. These wines complement the rich flavors of the tomatoes and olives while balancing the savory chicken and vegetables.

Nutrition values

Calories: 300 kcal | koolhydraten: 20 g | Eiwitten: 25 g | Vet: 12 g | Suiker: 8 g
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Course; Chicken / Main Course / One Pot Dinner
Cuisine; European / Italian
Diets; Gluten-Free / Low Carb