Oriental Chicken Cashew - Nuts!

14 ounce can bean sprouts, drained 

3 Tablespoons butter 

4 green onions, chopped

4 ounce can mushroom pieces

1 can cream of mushroom soup

1 cup celery, sliced

12 ½ ounce can chunked chicken breast, or

1 cup cooked chicken, cubed 

1 Tablespoon soy sauce

1 cup cashew nuts

Combine all ingredients except nuts in a slow cooker.

Cover and cook on low, 4-9 hours or on high 2-3 hours

Stir in cashew nuts 15 minutes before serving and serve with rice.

Chick-fil-A Chicken Salad - Restaurant Recipes

2 cups cooked chicken breasts

⅓ cup celery, finely chopped 

1 hard boiled egg, minced 

¼ teaspoon salt

½ teaspoon sugar 

¼ teaspoon freshly ground pepper

⅓ cup sweet pickle relish

⅔-1 cup mayonnaise, depending on how you like the texture

8 slices Texas toast thick bread (or thick cut sandwich bread)

Boil chicken until completely cooked. Remove from water and cool. 

After the chicken is cooled, cut into small pieces. 

Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.

Butter Chicken (Murgh Makhani) - Restaurant Recipes

For the chicken marinade:

28 ounce (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 Tablespoons minced garlic
1 Tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:

Directions: 
2 Tablespoons olive oil
2 Tablespoons ghee (or 1 Tablespoon butter + 1 Tablespoon oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 Tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro and serve with fresh, hot garlic butter rice fresh homemade Naan bread.
OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it 

Ceasar Chicken - Sandwiches

2 lb chicken

1 jar Caesar dressing

1/2 cup fresh Parmesan

fresh arugula 

buns

Cook chicken in crock pot on low 6-8 hours. When done, mix in Cesarean dressing and cheese. Serve on buns with arugula.

Homemade BBQ Sauce - BBQ Picnic

½ cup ketchup 

½ cup brown sugar 

2 Tablespoons honey

¼ cup apple cider vinegar

¼ teaspoon chili powder 

¼ teaspoon cumin 

¼ teaspoon black pepper 

1 Tablespoon minced onion 

Add all ingredients together in a saucepan and heat to boil until thickened. 

If desired, add 

1-2 Tablespoon minced jalapeno 

1 teaspoon crushed red pepper or hotter pepper

½ cup mince pineapple or mango

BBQ Dry Rub - BBQ Picnic

¾ cup dark brown sugar

2 tsp. chili powder

2 tsp. paprika

1 ½ tsp. black pepper  ( I use 1 tsp. white pepper)

1 tsp. dry mustard

1 tsp. onion powder

1 tsp. salt

¼ tsp. cayenne pepper

Rub over meat and refrigerate for about an hour. Then cook (oven, grill or how you prefer)

Turkey Salad - Salads in a Jar

1 pound turkey meat  (you can use roast beef, pork or ham)

2 cups Miracle Whip

4 TBSP sweet pickle relish

Dice meat into very small pieces or use a food processor and pulse the meat until finely cut up.  Mix with the Miracle Whip and pickle relish. Refrigerate in a covered container.  

Serve on bread as a sandwich or on crackers like a pate.

To put in a jar, put in a small jar and pair with preset bags of crackers.

Sweetheart Fried Chicken - Intimate Recipes

3 chicken breasts, filleted and butterflied 

2 Tablespoons steak seasoning of your choice 

2 eggs

Dash of Tabasco

½ cup milk

Salt and pepper to taste

Mix eggs, seasoning, Tabasco, milk and pepper. Dredge chicken in mixture. Fry chicken until golden brown. 

Chicken Sausage Patties - Southern Comfort Food

1 pound ground chicken 

2 Tablespoons chopped green onion 

1 teaspoon fennel seeds, crushed 

1 teaspoon rubbed sage 

½ teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon crushed red pepper 

In a large bowl, stir together all ingredients. Divide mixture into 8 portions and shape each into a patty. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Cook patties until browned and cooked through; about 5 minutes per side. Serve immediately with a dip of your choosing or put on mini buns to make chicken sliders.

One-Skillet Chicken Parmesan Recipe - Cast Iron Skillet

2 large chicken breasts, halved lengthwise 

1 ½ cups breadcrumbs 

1 cup plus 4 tablespoons grated Parmesan cheese 

2 Tablespoons minced fresh basil 

2 large eggs 

1 teaspoon water 

½ cup all-purpose flour

⅓ cup olive oil 

1 ½ cups marinara sauce 

8 ounces fresh mozzarella ball, sliced or shredded 

Preheat the oven to 350.

Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting. 

Combine bread crumbs, ½ cup of Parmesan and fresh herbs; set aside. In another bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside. Coat the chicken in flour and shake off excess. Dip in egg mixture then coat in breadcrumbs, fully coating chicken. 

Heat olive oil in a cast iron skillet over medium heat. Add the chicken slices, two at a time and saute until golden and crispy; 2-3 minutes per side. Remove all four slices and set on plate.

Add ½ cup of tomato sauce to the bottom of the cast iron skillet. Return chicken to skillet and arrange minimizing overlap of chicken pieces. Cover with remaining sauce and Parmesan and top each chicken piece with fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve immediately with pasta or over spinach if desired.

Lemon Pepper Chicken - Recipes in a Pinch

2-3 chicken breasts, boneless and skinless

¼ cup lemon juice 

Black pepper to taste

Parmesan cheese to taste (optional)

Dredge chicken breasts with lemon juice and sprinkle with pepper on all sides. Grill chicken until cooked thoroughly, about 5-7 minutes. Sprinkle with Parmesan cheese and serve.

TOTAL TIME: 20 MINUTES

Almond Chicken Stir-Fry - Recipes in a Pinch

1 Tablespoon cornstarch

2 teaspoons sugar 

1 teaspoon ground ginger 

⅓ cup sherry or chicken broth

3 Tablespoons soy sauce 

3 Tablespoons water

1 teaspoon vegetable oil 

1 cup slivered almonds 

1 ½ pounds chopped, cooked chicken 

2 (6 ounce) packages frozen snow peas, thawed 

Combine cornstarch, sugar and ginger in a small bowl and mix well. Add sherry, soy sauce and water and stir until blended. Heat vegetable oil in a large skillet over medium-high heat. Saute almonds in hot oil,  stirring continuously for 3 minutes. Add chicken. Saute, stirring continuously until heated through; about 3 minutes. Stir in sherry mixture. Cook, stirring until thickened, about 2 minutes. Add snow peas. Cook, stirring until snow peas are glazed. Serve with hot cooked rice. 

Cooking tip: snow peas will hold a lot of liquid when frozen, enough to water down a sauce. Pat dry before adding to recipe.

TOTAL TIME: 15 MINUTES

Honey Turmeric Chicken Malaysia - Asian fare

8 chicken thighs, skin on, either de-boned or with bone in

4 cloves minced garlic

¼ cup raw honey

2 Tablespoons soy sauce (or fish sauce)

1 ½ teaspoons ground turmeric

1/8 teaspoon cayenne pepper

Salt to taste

2 Tablespoons oil

Mix all ingredients except the oil and marinate the chicken thighs. Overnight is best, but can be done in one hour-cover and refrigerated.

Heat a heavy skillet on medium and add the oil. Cook the chicken on both sides until golden brown. They should be crispy on the bottom and glazed and browned on the skin side and well done. Serve with steamed jasmine rice or riced cauliflower.

Chicken & Veggie Spring Rolls - Asian fare

2 chicken breasts, sliced into thin strips 

1 ½ scallions, finely chopped 

Sesame oil 

1 package coleslaw vegetables 

½ teaspoon minced garlic 

½ teaspoon minced ginger 

1 Tablespoon sweet chili sauce 

1 Tablespoon Szechuan sauce 

Spring roll wraps 

(Pictured to the left)

Using sesame oil, fry the chicken and scallions. Once nearly done, add all other ingredients except spring roll wraps. Cook until starting to soften. Place by tablespoonful into middle of spring roll wrap. Seal with water. Fry on high heat.

Slow Cooker Salsa Chicken

2 lbs (1 package) boneless, skinless, chicken breasts 
1 (16 ounce) jar chunky salsa
1/2 cup balsamic vinegar 

Cook in crock pot, on low for 6 hours or on high for 4 hours. Shred with a fork. This is perfect to put into a casserole, make tacos or fajitas. 

Duck Egg Cake with Rosemary - Bird Food

Unsalted butter or duck fat for greasing

4 duck eggs

¾ cup sugar

3 Tablespoons olive oil

7 Tablespoons duck fat, melted

2 Tablespoons minced, fresh rosemary

1 ½ cups cake flour

1 Tablespoon baking powder

Healthy pinch of kosher salt

Preheat oven to 325 degrees. Grease 9 inch loaf pan. Crack the duck eggs into large bowl and add sugar. Beat with a whisk until well combined and slightly frothy. Drizzle in the oil and duck fat while stirring the mixture. Once the fat is well incorporated, sprinkle rosemary on top.

In a second bowl, whisk together flour, baking powder and salt. Using a whisk, stir in the dry mixture to the egg-fat mixture until combined.

Pour the batter into the greased pan and bake for 50 minutes. Put a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, bake another 10 minutes and re-test. When done, let it cook in pan on rack for five minutes, then turn out onto a rack to finish cooling. Once loaf is at room temperature, slice and eat.

Chicken Salad - Bird Food

3 cups cooked chicken

¾ cup vegan mayonnaise

1 (11 ounce) can mandarin oranges

1 cup red seedless grapes

½ teaspoon salt

¼ teaspoon white pepper

Drain mandarin oranges and pour into bowl. With a fork, mash oranges. Drain off excess liquid. Add vegan mayonnaise, salt and pepper and mix. Cut grapes into halves. Cut chicken into bite sized pieces. Add both to dressing and stir gently to coat.

Can use egg or regular mayonnaise if desired.

Chicken and Stuff - Bird Food

Chicken, cut into small pieces

Fingerling potatoes

2-3 cloves garlic

1 onion, sliced

Brussels sprouts,  cut into fourths

5 bacon slices

1 package spinach leaves

Organic coconut brown sugar

balsamic vinegar

Saute chicken and rest with bacon slices, add spinach, onions and garlic. Sprinkle balsamic vinegar over top and add a couple pinches of coconut brown sugar.

Broccoli & Chicken Supreme - Kentucky Fresh

8 cups fresh broccoli florets, or 2 10 ounce packages frozen broccoli

2 (10 ounce) cans cream of chicken soup, undiluted

1 cup Hellman’s mayonnaise

1 ½ teaspoons lemon juice

¾ teaspoon curry powder

2 cups sliced cook chicken (about 2 boneless chicken breasts)

½ cup shredded sharp cheddar cheese

½ cup cornflake crumbs or dry bread crumbs

3 Tablespoons butter, cut into small cubes

Preheat oven to 325 degrees. Grease a 13x9x2 inch casserole dish with nonstick cooking spray. Steam or microwave the broccoli until crisp-tender. Drain well.

In a medium bowl, combine the soup, mayonnaise, lemon juice and curry powder. Add the sliced chicken. Layer ingredients into the casserole dish. First the broccoli, then the chicken mixture then the cheese and crumbs. Dot with butter. Bake until bubbly and heated through; about 35-45 minutes.

Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016.

Chicken, Mushroom & Rice Casserole

2 cups rice, cooked (can be brown rice if you do not have wild rice)
1-2 pounds boneless, skinless chicken breast, cooked and cut into bite size pieces
2 Tablespoons extra virgin olive oil
2 leeks, chopped and rinsed
1 pound mushrooms, rinsed
1 cup dry sherry (or 1/2 cup apple cider vinegar)
1/4 cup all purpose flour
2 cups milk (such as 2%)
1/2 cup grated Parmesan cheese
1 can cream of mushroom soup (or 8 ounces sour cream)
1/3 cup flat, loose leaf parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 package frozen french cut green beans
1 package sliced almonds


Grease 9x13" pan or spray with nonstick cooking spray. Line bottom of pan with cooked rice and layer cooked, sliced chicken on top.
Add olive oil to large skillet and let heat for 2 minutes. Generously clean leeks and add to skillet. Cook for 5 minutes, until wilted and cooked through. Prepare green beans according to package. Add mushrooms and green beans; cook for additional 3 minutes.
Add sherry, or apple cider vinegar; four, milk, mushroom soup, parmesan cheese and parsley. Stir until well combined. Flavor with salt and pepper as desired. Pour mixture over rice and chicken. Top with sliced almonds. 

I could not find my sour cream, so I substituted the mushroom soup instead and it turned out fine.
Recipe can be made ahead up to 3 days in advance. When ready to eat, preheat oven to 350F and bake for 30 minutes. See original recipe below.

http://www.eatingwell.com/recipe/252661/chicken-mushroom-wild-rice-casserole/