That's Fowl!

[Karenluvs6]

Chicken and Stuffing Casserole

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"Sure To Be A Family Favorite!!"
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Ingredients
4 chicken breasts, deboned, skinned, and split into halves.
1 can cream of chicken soup
1/4 cup sherry
1/2 cup cream or half and half
8 oz. sliced Swiss cheese
1 7 oz. pkg. Cubed Stuffing (try Pepperidge Farm or Arnold brands)
1 stick (8 tbsp.) butter, melted

Preparation

Place chicken in bottom of 9 x 13 pan. Cover chicken
with cheese slices, overlapping if necessary. Mix soup,
sherry, and cream together and pour over cheese.
Cover with stuffing cubes, then top with melted butter.
Bake in 350 degree oven for 1 hour, covered.

Serves 4-6

**You can substitute shredded cheese or breadcrumbs for the onions, and it's great too!

[Karenluvs6]

Savory Chicken and Dumplings


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 45 mins


Ingredients
1/2 pound Tyson® Fresh Bnls, Skinless Chicken Breasts, cut into 1-inch pieces
1/2 pound Tyson® Fresh Bnls, Skinless Chicken Thigh Cutlets, cut into 1-inch pieces
1/4 cup flour
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons vegetable oil
1 large onion, peeled and diced
2 (14.5-oz.) cans chicken broth
2 carrots, peeled and sliced into 1-inch rounds
2 stalk celery, cut into 1/2-inch pieces
1 large lemon, juiced
1 bay leaf
1 teaspoon dried thyme
2 1/4 cups baking mix
2/3 cup 2% milk



Directions
Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside.

Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 mintues.

Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.

Cooking Tips
Some lower fat alternatives include using a low-fat baking mix, nonfat milk and all chicken breast meat.


Servings: 4

[Karenluvs6]

Tangy Chicken Breasts


Lemon juice, mustard and honey combine in a tangy-sweet glaze that complements these tender chicken breasts.

Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 35 mins


Ingredients
8 (4-6oz.) fresh boneless skinless chicken breasts, (about 2 pounds) cut in half
6 ounces frozen lemonade concentrate, thawed
1/2 cup honey
1 teaspoon crushed dried sage leaves
1/2 teaspoon lemon juice
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon dry mustard



Directions
Preheat oven to 350°F.

Rinse chicken breasts under cold water and pat dry with paper towels; place in shallow baking dish. Combine remaining ingredients in small bowl. Pour half the sauce over chicken and bake for 20 minutes. Turn chicken and pour remaining sauce over top. Bake 15 to 20 minutes or more until chicken* is no longer pink in center.

*NOTE: Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 8

[Karenluvs6]

Chicken Cordon Bleu



Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 35 mins




Ingredients
4 (4-6-oz.) Tyson® Fresh Bnls, Skinless Chicken Breasts
4 teaspoons brown mustard, divided
4 (1-oz.) slices of turkey ham
4 (1-oz.) slices of lowfat Swiss cheese
1/3 cup egg substitute
1/2 cup seasoned dry bread crumbs



Directions
Preheat oven to 350°F. Spray 8x8-inch baking pan with vegetable cooking spray.

Pound chicken between plastic wrap and flatten to 1/4-inch thick.

Spread each breast with mustard; top with a slice of turkey ham and Swiss cheese. Roll up each chicken breast to encase filling; secure with toothpicks. Dip chicken rolls in egg substitute; roll in bread crumbs to coat. Place in prepared pan and bake for 20 minutes. Cover loosely with foil and bake 15 to 20 minutes more until chicken is done*. Serve warm.


No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.


Servings: 4

[Karenluvs6]

Bread Stuffing With Seasoned Ground Turkey




Estimated Times: Est. preparation time: 6 mins
Est. cooking time: 45 mins



Ingredients
1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, peeled and chopped
1/4 cup LAND O LAKES® Butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper



Directions
Brown ground turkey in a skillet until done; drain and set aside.

In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.

In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.

Use as a stuffing for poultry or spoon into a greased baking dish. Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.


Servings: 6

[Karenluvs6]

Turkey Chili


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 15 mins


Ingredients
1 pound ground turkey
1 medium onion, peeled and chopped
1/2 medium green pepper, chopped
1/4 cup sliced celery
1 (15.5-oz.) can kidney beans, with liquid
1 (14.5-oz.) can stewed tomatoes
1 (12-oz.) can tomato juice
1 (6-oz.) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin or chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder



Directions
Place turkey and fresh vegetables in large skillet. Cook on medium 10 minutes, stirring and separating turkey as it cooks. Add remaining ingredients. Bring to a boil; turn down heat. Simmer 5 minutes, stirring occasionally.

Recipe source: Louis Rich


Servings: 6

[Karenluvs6]

Campbell's® Chicken Dinner on the Run



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 15 mins



Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut up
1 (16-oz.) package zesty garlic frozen vegetable pasta blend
1 (10.75-oz.) can your favorite Campbell's® Cream Soup*
1/2 cup water



Directions
HEAT oil in skillet. Add chicken and cook until browned, stirring often.

ADD vegetable pasta blend, soup and water. Heat to a boil. Cover and cook
over low heat 10 minutes or until done.

*Delicious with Campbell's® Cream of Chicken, Cream of Mushroom or Cream
of Celery Soup.


Servings: 4

[Karenluvs6]

Lemon Roasted Chicken & Vegetables


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 1 hr



Ingredients
2 1/2 to 3 pounds chicken parts
1 (12-oz.) bottle Lawry’s® Lemon Pepper Marinade with Lemon Juice
1 onion, cut into wedges
1 red bell pepper, cored, seeded and cut into 1-inch pieces
12 mushrooms, washed and trimmed
1 squash (zucchini or yellow), thick sliced



Directions
Preheat oven to 375°F. Spray broiler pan bottom with non-stick cooking spray; arrange chicken skin-side-down on pan. Pour 2/3 cup Marinade over chicken. Bake chicken for 30 minutes. Turn chicken over and baste with 1/3 cup Marinade. In large resealable plastic food storage bag, toss vegetables together with remaining Marinade then arrange on broiler pan around chicken. Return pan to oven and bake for 30 minutes or until meat is no longer pink and juices run clear (175° to 185°F at thickest point). Spoon pan juices over chicken and vegetables before serving.

Makes 4 to 6 servings.

Cooking Tips
Great served over hot cooked rice or your favorite pasta.

Variation: Use Lawry's Herb & Garlic Marinade with Lemon Juice for a delicious change.



Servings: 4

[Karenluvs6]

Turkey Casserole


Estimated Times: Est. preparation time: 8 mins
Est. cooking time: 30 mins




Ingredients
10 ounces frozen green beans
2/3 cup stuffing mix
2 1/2 tablespoons slivered almonds
1/2 cup milk
10 3/4 fluid ounces cream of mushroom soup, undiluted
3 cups turkey, diced
1 1/3 cups stuffing mix
1/4 cup hot water
2 tablespoons LAND O LAKES® Butter, melted



Directions
Preheat oven to 400 degrees.

Partially cook frozen green beans according to package directions.

Arrange stuffing mix, the green beans, and slivered almonds in layers in a greased baking dish.

In a bowl, combine milk, cream of mushroom soup, and diced, cooked turkey. Spread over the green bean mixture.

In a bowl, moisten stuffing mix with hot water and melted butter. Spread over the turkey mixture.

Bake for 30 minutes, or until hot and bubbly.


Servings: 4



YAY!!! 1100 POSTS! WOO HOO!

[Karenluvs6]

Lemon Roasted Chicken & Vegetables



Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 1 hr


Ingredients
2 1/2 to 3 pounds chicken parts
1 (12-oz.) bottle Lawry’s® Lemon Pepper Marinade with Lemon Juice
1 onion, cut into wedges
1 red bell pepper, cored, seeded and cut into 1-inch pieces
12 mushrooms, washed and trimmed
1 squash (zucchini or yellow), thick sliced



Directions
Preheat oven to 375°F. Spray broiler pan bottom with non-stick cooking spray; arrange chicken skin-side-down on pan. Pour 2/3 cup Marinade over chicken. Bake chicken for 30 minutes. Turn chicken over and baste with 1/3 cup Marinade. In large resealable plastic food storage bag, toss vegetables together with remaining Marinade then arrange on broiler pan around chicken. Return pan to oven and bake for 30 minutes or until meat is no longer pink and juices run clear (175° to 185°F at thickest point). Spoon pan juices over chicken and vegetables before serving.

Makes 4 to 6 servings.

Cooking Tips
Great served over hot cooked rice or your favorite pasta.

Variation: Use Lawry's Herb & Garlic Marinade with Lemon Juice for a delicious change.



Servings: 4

[Karenluvs6]

Stewed Chicken



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 7 hrs, 10 mins



Ingredients
6 Tyson® Fresh Bnls, Skinless Chicken Thigh Cutlets
2 sweet potatoes, peeled, cut into 1-inch cubes
1 onion, peeled, cut into thin wedges
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
2 bay leaves
3 1/2 cups water
2 packages chicken flavor ramen noodle soup



Directions
CLEAN: Wash hands. Rinse chicken with cold water and pat dry with paper towels. In 2 1/2 to 3 quart crockpot, layer potatoes, onion and chicken. Sprinkle with thyme and pepper. Add bay leaves. In small bowl, blend 1 cup water and seasoning packets from ramen noodles (reserve noodles); pour mixture over chicken and vegetables. Add remaining 2 1/2 cups water. Cover.

Cook
Cook at low setting at least 7 hours or until vegetables and chicken are tender. CLEAN: Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F.) Remove and discard bay leaves. Break ramen noodles up, stir into crockpot. Cover, cook on high for 10 minutes or until noodles are tender, stirring gently once. Gently stir before serving to shred chicken and mix well.

Serve
Serve stew in large bowls with a salad, if desired.

Tip
CHILL: Refrigerate leftovers immediately.


Servings: 6

[Karenluvs6]

Chicken Cacciatore



Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 45 mins


Ingredients
6 chicken legs
6 chicken thighs
2 to 3 tablespoons olive oil
1/2 cup chopped onion
1 large clove garlic, minced
1 (16-oz.) can Italian-style stewed tomatoes
1/2 cup chicken broth
1/2 teaspoon crushed dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper



Directions
Lightly brown chicken in hot oil over medium heat in large skillet about 10 minutes. Remove chicken from skillet. Sauté onion and garlic until tender. Drain excess oil and return chicken to skillet. Combine tomatoes, water, oregano, salt and pepper in small bowl; mix well. Pour tomato mixture over chicken. Bring to boil, reduce heat, cover and simmer 35 to 45 minutes or until chicken is tender.

Serve over pasta or rice and garnish with parsley, if desired.


Servings: 6

[Karenluvs6]

Chicken Piccata Supreme


Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 26 mins


Ingredients
2 tablespoons LAND O LAKES® Butter
8 ounces mushrooms, sliced
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
4 (4-6-oz.) boneless, skinless chicken breasts
1/3 cup LAND O LAKES® Butter
1 cup chicken broth
1/4 cup lemon juice
1/2 cup sour cream



Directions
In 10-inch skillet, melt 2 tablespoons butter until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4 to 5 minutes). Remove mushrooms from skillet; set aside.

In 9-inch pie pan, stir together flour, salt, paprika and pepper. Coat chicken breasts in flour mixture. Reserve remaining flour mixture.

In same skillet, melt 1/3 cup butter. Add chicken; cook over medium heat, turning once, 5 minutes. Place to one side of skillet. Add 1 tablespoon reserved flour mixture to butter. Stir until smooth and bubbly (1 minute). Ad chicken broth and lemon juice. Cook over low heat, stirring constantly, 5 minutes.

Cover; continue cooking, stirring occasionally, until chicken is no longer pink (10 to 15 minutes). Remove chicken breasts; keep warm. Stir in mushrooms. Continue cooking until heated through (2 to 3 minutes). Stir in sour cream until smooth.

To serve, place chicken breast on rice. Spoon sauce over chicken. Garnish with lemon and parsley, if desired.


Servings: 4