Angel's Chicken and Dumplings
Angel Hair Chicken Pasta
Ashley's Chicken Stuff
Ashley's Chicken Crap in a Bowl
Basic Baked Chicken
Chicken Adobo
Chicken Broth
Chicken and Cheese Enchiladas
Chicken Broccoli Bake
Chicken-Broccoli Chicken, the Redundant Dish
Chicken Crepes
Chicken Croissants
Chicken Diane
Chicken Noodle Casserole
Chicken Quesadillas
Chicken Rotel Spaghetti
Chicken Salad
Chicken Stuffing Bake
Chicken (or Turkey) Tetrazzini
Classic Chicken Casserole
Crack Chicken Spaghetti Casserole
Crunchy Garlic Parmesan Chicken
Easy Chicken Stuffing Bake
E-mail Chicken Noodle Casserole
Fried Chicken
Homemade Chicken Noodle Soup
Quick Chicken and Dumplings
Quick Chicken and Rice
Slow Cooker BBQ Chicken
Traci's Terrific Chicken Salad
Turkey
Turkey Club Casserole

Chicken and Turkey Recipes
Handle raw chicken with care! After touching raw chicken, thoroughly wash utensils, cutting tools, cutting board, your hands, kitchen, ceiling, shirt, socks, hair, car, windows, and feet with some antibacterial soap. Deboned chicken is lower in fat, but dry and less tasty.

Angel's Chicken and Dumplings
If you’re in a hurry, refer to "Quick Chicken and Dumplings" recipe below.

2 chicken breasts, (with skin & bones)
1 carrot cut in 2" chunks
2 stalks of celery cut in 2" chunks
1 medium onion, quartered
1/2 teaspoon ground black pepper
1 tablespoon salt
3-4 cloves garlic, minced
2 cubes of chicken bouillon
1 teaspoon Tabasco sauce (optional)
1 can cream of chicken soup
2 cans of chicken broth
Water (to cook chicken in)
2 cups Bisquick™
2/3 cup water

Put the chicken breasts, carrot, celery, onion, peppercorns, salt, garlic, bay leaf, and six drops of Tabasco in a large sauce pan/Dutch oven, and then add enough water to cover 1/2 of the chicken.

Simmer about 45 minutes to an hour until chicken is tender. Remove chicken breasts to a plate and strain the broth twice; discard vegetables. Pour broth back into your big pot/Dutch oven, then de-bone that tender chicken and reserve it on the side while you make dumplings. Make sure you taste and re-season the broth. The better and richer the broth, the better your finished dish!

To the broth, add cream of chicken soup, chicken bouillon, condensed chicken broth, plus a can or so of water. Taste and re-season broth (if it needs it) with salt and pepper. Turn the heat up and bring chicken broth to a rolling simmer. Once again, taste and re-season.

While your broth heats up, mix together Bisquick and half of the milk in a smallish bowl (this sure does use a lot of dishes, eh?). Stir Bisquick mixture and add milk until a soft dough is formed (if the dough is too sticky, add more mix, and if it’s too dry, add more milk). The more moisture in the middle means the fluffier the dumplings.

Roll out dough until about a half-inch thick and use a pizza cutter to cut it into one-inch squares. As soon as the broth is at a low soft boil drop in all of the squares and put on the lid. Simmer for about 20-30 minutes only opening the lid every 5 minutes to poke the dumplings to make sure they’re evenly cooked.

When all your dumplings are cooked (cut one open to see), they will resemble little fluffy clouds floating in a slurry of sunshine. Next, reduce heat to low and add that delicious chicken you de-boned. Cover, set the table, holler for the kids to come and wash their hands, load up the plates, and then serve with open mouth.

Angel Hair Chicken Pasta
Makes 6 servings.

6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 oz.) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) oz. condensed golden mushroom soup
1 (4 oz.) package cream cheese with chives
1 (16 oz.) package angel hair pasta

In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325º oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta.

Ashley's Chicken Stuff
Ashley (Gillaspie-Barger) got this recipe from her home economic teacher and then doctored it up.

1-16 oz. package of wide egg noodles
12.5 oz. can of chicken breast
1-26 oz. can of cream of chicken soup
1/4 cup of butter
2 cups of milk
1/4 teaspoon garlic powder
1 teaspoon of salt

Cook egg noodles according to package directions. Remove from heat and drain. Return noodles to pot, and add other ingredients and stir until well mixed.

Ashley's Chicken Crap in a Bowl
Ashley made up this recipe while scavenging around in her cupboard to find something to eat. She didn’t give me the amounts of the ingredients, so just put in as much as you want.

Shredded chicken
Riced cauliflower, or cooked rice
Cooked green beans or broccoli or spinach
Alfredo sauce (or Parmesan cheese mixed with chicken broth)
Garlic powder
Salt and pepper to taste

Mix, heat and serve.

Basic Baked Chicken
I use this chicken as the main dish for supper and in many of the chicken recipes in this book. It is much tastier than just boiling the chicken for your dishes. This yields approximately 1 quart of condensed broth. You can use the leftover broth to make gravy, soup, or to add more flavor to other dishes. You will need to add water to the broth because it is very strong and a bit salty. See my Chicken Broth and Homemade Chicken Noodle Soup recipes.

1 whole chicken
1 large onion cut into 1"-ish chunks
2-3 carrots cut into 1 1/2” long pieces
2-3 stalks celery cut into 1 1/2” long pieces – OR – 1 tablespoon *celery salt
1 teaspoon poultry seasoning
*Salt and pepper (if you use celery salt, omit salt)
4-5 crushed (and peeled) garlic cloves (crush ‘em good!) – OR – 1 tablespoon garlic powder
Water (about 3/4 of an inch)
2 bay leaves
3 cubes chicken bouillon
1/2 teaspoon red pepper flakes

Preheat oven to 350º. In 9x13” baking dish, put in all ingredients except chicken. Stir to mix. Add chicken.

Cover and bake for roughly 45 minutes to 1 hour until breasts are tender. Remove from oven and let rest for 5 minutes, then serve

Chicken Adobo
This is from my sister, Sherri's (Queen) files.

4 Large chicken breasts
1/2 cup vinegar
1/2 cup soy sauce
2 segments (cloves) garlic, minced
1 small piece of ginger, cut in strips
1/4 teaspoon pepper
1 small bay leaf
1 tablespoon salt
3 tablespoons vegetable oil
Sliced potatoes, optional

Combine all ingredients except oil and let it stand for 30 minutes. Drain chicken; reserve liquid and set aside. Heat oil in a skillet and fry chicken pieces until browned. Pour off fat and add in reserved sauce.

Simmer uncovered until chicken is tender and liquid is reduced to about 1/4 cup. Remove bay leaf and serve.

Chicken Broth
The broth from baking a chicken (with bones) adds collagen which soothes achiness, and the bit of hot sauce helps with stuffy noses. Refer to the Baked Chicken recipe to get the broth for this recipe.

To cheat, you can use canned chicken broth (bone broth is best) + chicken bullion + poultry seasoning + bay leaf + garlic powder + 1 tablespoon (more or less) and simmer about 20 minutes, and then remove bay leaf instead of recipe below.

Chicken broth from Baked Chicken recipe
Onion flakes
2 boxes chicken broth

Bring everything to a simmer (on medium heat) for about 5 minutes. Taste and re-season with garlic powder, salt, chicken bouillon, and poultry seasoning if needed. Serve to your sick sweetie.

Chicken and Cheese Enchiladas
2 cups shredded cooked chicken
2 (8 oz.) pkg. cream cheese, softened
3 tablespoons minced onion flakes
1 1/2 bottles of Taco Bell sauce
1 cup plus 2 cups shredded sharp cheddar cheese
10-12 burrito-sized flour tortillas

Preheat oven to 350º and grease 9x13-inch baking dish.

Mix together chicken, cream cheese, onion flakes, 1/2 bottle of Taco Bell sauce, and 1 cup shredded cheddar cheese.

Spoon chicken mixture (as evenly distributed as possible) onto flour tortilla, roll it up and place into baking dish. Repeat this for rest of tortillas, smushing them together until they all fit into the pan. They will fit, trust me!

Spread 1 bottle of Taco Bell sauce over the top of the enchilada, making sure that all of the tortillas are covered. Dump on cheddar cheese, and bake until cheese is good and bubbly, about 20-30 minutes. Remove from oven, let cool for about 10 minutes, and serve.

Chicken Broccoli Bake
1 (6-oz.) box chicken stuffing mix.
1 can cream of chicken and broccoli soup
1 cup sour cream
1 1/2 cups cooked broccoli florets
3-4 cooked chicken breasts, de-boned, skinned, and shredded
1 cup shredded mozzarella cheese

Preheat oven to 350?. Prepare stuffing according to package directions; set aside.

In 2 quart greased casserole dish, combine soup, sour cream, broccoli and chicken. Top with prepared stuffing, and cover and bake for 30 minutes (or until hot). Remove cover, sprinkle cheese over stuffing and bake until cheese is melted.

Chicken-Broccoli Chicken, the Redundant Dish
4 chicken breasts, skinned, boned, and sliced into strips
2 to 3 tablespoons oil
1 can chicken broth
1/8 teaspoon garlic powder or 1 clove garlic, minced
2 cups broccoli florets
1/4 cup flour
1/2 cup milk
1 tablespoon Dijon mustard
4 cups cooked, hot egg noodles

Fry the chicken in a skillet (what else would you use?) with oil about ten minutes or until browned, then remove from pan and set aside.

Add broth, garlic, and broccoli to skillet, and heat to boiling. Return chicken to skillet and cook 5 minutes, or until chicken is no longer pink on the inside. Again, remove the chicken (don't ask…because I don't know why).

Mix flour, milk, and mustard in separate bowl until smooth. Gradually add to broth mixture. Cook until it boils and thickens, stirring occasionally. Once again, add the segregated chicken and then serve with noodles.

Chicken Crepes
This my sister, Traci’s (Channell) recipe.

1 can cream of mushroom soup
1 can evaporated milk
1 small onion, chopped
1 (4-oz.) can of sliced mushrooms, drained
2 cups cooked and shredded chicken
Salt and pepper to taste
12 crepes

Combine soup, evaporated milk, onions, and mushrooms in saucepan. Cover and simmer for 6-7 minutes (until heated through). Season. Stir in chicken, and then spoon into crepes and roll up; serve.

Chicken Croissants
4 chicken breasts, cooked, de-boned and shredded
8 oz. cream cheese, softened
2 tablespoons butter or margarine
Lemon pepper seasoning
2 cans croissant dough

Lay out croissant dough individually on cookie sheet sprayed with non-stick cooking spray. Combine together chicken, cream cheese, butter, and lemon pepper. Spoon about two tablespoons of the chicken mixture on each croissant and roll up as per directions on can. Put into oven for amount of time specified on croissant can.

Chicken Diane
This is a favorite of my sister, Sherri's (Queen).

4 large boneless chicken breast halves
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter or margarine
3 tablespoons chopped chives or green onions
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac, optional
2 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap and pound slightly with mallet or husband's head. Sprinkle chicken with salt and pepper. Heat 1 tablespoon EACH of oil and butter in a large skillet.

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. (I wonder if you can get these at Walmart?)

Add chives or green onion, lime juice and brandy (if desired), parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.

Chicken Noodle Casserole
This is a very quick and easy dish.

1 teaspoon dried minced onion flakes
2 tablespoons margarine
2 tablespoons flour
1 can cream of chicken soup
1 can chicken noodle soup
2-3 chicken breasts, cooked, de-boned, and shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 (8- to 10-oz.) can refrigerated biscuits

Sauté onion in butter; blend in flour and stir until frothy. Stir in soup; heat until thickened.

Add chicken and seasonings; heath thoroughly. Pour into a greased shallow 3-quart casserole dish. Arrange biscuits on top, and bake at 400? for 10 to 12 minutes or until biscuits are golden brown.

Chicken Quesadillas
Very, very quick dish.

2 cups shredded cheddar cheese, or whatever you have (pepper jack is amazing!)
Flour tortillas
1 cup shredded cooked chicken
1/4 cup sliced green onion, if desired
Sour cream
Salsa

Combine salsa (as much as you like) and onion with the chicken. Heat up a skillet and spray with non-stick cooking spray. Put a layer of shredded cheese, a layer of chicken mixture, and another layer of cheese on HALF of the tortilla and fold over. Fry for five minutes, turn and fry for five more minutes heating through. Do this with all the tortillas. Serve with sour cream and additional salsa.

Chicken Rotel Spaghetti
One of my favorites – it’s like queso casserole!

3 chicken breasts, or 1 chicken, cooked, deboned, and shredded
1 can cream of chicken soup
1 can chicken broth
1 medium package spaghetti
1 can Rotel tomatoes (spicy tomatoes)
1 pound Velveeta cheese, shredded or diced fine (1/4” cubes)

Preheat oven to 350º and grease 9x13-inch baking dish.

Cook spaghetti according to package directions and then spread out in prepared baking dish.

In a medium bowl, mix together cream of chicken soup, broth, and tomatoes. Stir in chicken and cheese and then pour over spaghetti.

Cover with foil and bake 30-45 minutes or until cheese is melted.

Chicken Salad
Regarding the amounts below, taste as you go and make adjustments as you like. Substitute ham for chicken to make ham salad, and you can substitute chopped boiled egg yolks for the chicken to make egg salad (shooo wee, nasty). NOTE: for the best chicken salad, bake your chicken with water, 3-4 cubes chicken bouillon, salt, and poultry seasoning.

4 chicken breasts, cooked and shredded
2+ tablespoons minced onion flakes
1+ cup mayonnaise
1/3+ cup mustard
1/4+ cup (sour) pickle relish
1+ teaspoon hot sauce (or more)
2+ teaspoons lemon pepper
Salt to taste

Mix together all ingredients. Taste and then add more of the ingredient(s) you need to get the taste you want. Let this sit for an hour or two, stir, and then taste and re-season.

Serve with bread or crackers.

Chicken Stuffing Bake
1 package of Stove Top stuffing mix (or more if you want)
1 whole chicken cooked and shredded
1 1/2 cups chicken broth
1/4 cup butter
3 stalks of celery, diced
1 onion, diced
1 can cream of chicken soup
1 can cream of mushroom soup
8 ounces sour cream
Salt and pepper to taste

Preheat the oven to 350F and lightly spray a 9x13” baking pan with cooking spray.

In a medium sized saucepan, bring the chicken broth to a boil, add in the stuffing mix, remove the pan from the heat, cover, and let sit to the side.

In a skillet, sauté the onion and celery in the butter until softened.

Mix the sautéed onion and celery, soups, and sour cream together in a bowl.

Place the shredded chicken on the bottom of the prepared pan, pour the soup mixture over the chicken, sprinkle with salt and pepper, and then top with the stuffing mix. Bake for 1 hour, until bubbly and browned.

Chicken (or Turkey) Tetrazzini
8 oz. can of sliced mushrooms
2 tablespoons melted butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
3-4 chicken breasts, cooked, skinned, de-boned, and shredded
1 can cream of celery soup
8 oz. sour cream
1 (8-oz.) package of spaghetti noodles
1/2 cup (or more!) Parmesan cheese

Preheat oven to 375F. Cook mushrooms in butter in medium skillet for 1 minute over low heat. Add salt, pepper, chicken, soup, and sour cream; mix well. Cook spaghetti according to package directions; drain. Mix spaghetti and chicken mixture and put into a 9x13-inch baking dish. Sprinkle with cheese and bake for about 25 minutes or until heated through.

Classic Chicken Casserole
Paul made this for me a few weeks after we started dating. He got it from his mom, Genevieve Gillaspie.

4 chicken breasts, cooked, de-boned, and shredded
1 cup sour cream (8 oz.)
1 can cream of chicken soup
1 sleeve butter crackers, crushed
2 tablespoons butter or margarine, melted

Preheat oven to 350F. Mix together first 3 ingredients and transfer to 9x13-inch baking dish. Mix together crackers and butter and sprinkle on top of chicken mixture. Bake uncovered until bubbly - about 30 minutes. If topping browns too quickly, cover with foil.

Crack Chicken Spaghetti
This serves 4 normal people, or 2 of my family members.

Preheat oven to 350F. Lightly spray a 9x9" pan with cooking spray and set aside.

Cook pasta according to package directions. Drain and set aside.

In a saucepan, combine soup, Velveeta cheese and chicken broth. Cook on low until the cheese melts, stirring constantly. Stir in dry Ranch mix.

Add spaghetti noodles, chicken and bacon to soup mix; stir to combine. Pour this into prepared pan and top with shredded cheese.

Bake uncovered for 30 minutes or until heated through.

Crunchy Garlic Parmesan Chicken
This serves 4.

4 large boneless, skinless chicken breasts
4 crushed garlic cloves
1/4 to 1/3 cup Bacon grease or olive oil
3/4 to 1 cup panko crumbs
3/4 to 1 cup grated Parmesan cheese
1 teaspoon paprika

Preheat oven to 400F and grease a baking dish big enough to hold the chicken breasts.

Brush each breast (the chicken breasts, not yours) with bacon grease. Make thin slices on top of each breast and stuff with crushed garlic.

Mix panko crumbs, paprika, and parmesan cheese together in a shallow dish. Coat each breast with this mixture and then place into prepared baking dish.

Bake for 30 minutes or until inside of chicken is no longer pink.

Easy Chicken Stuffing Bake
Makes 4 servings.

1 (6-oz.) package prepared stuffing mix for chicken
2 boneless skinless chicken breasts cut in halves
1 1/2 cups hot water
1/4 cup margarine, cut up
1 can cream of mushroom soup
1/3 cup sour cream

Preheat oven to 375F. Stir stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 cups hot water and cut up margarine, just until moistened; set aside.

Grease 9x13-inch baking dish, and place chicken in it. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake for 35 minutes or until chicken is cooked through.

E-mail Chicken Noodle Casserole
Guess where I got this recipe?

About 2 cups of cooked, chopped chicken
1 small package egg noodles
1 can cream of chicken soup
1/4 soup can of milk
1 tablespoon minced onion flakes
Parmesan cheese

Preheat oven to 350?. Cook enough egg noodles to almost fill a casserole dish. Drain egg noodles and place in casserole dish, then add chicken, onion, milk, and soup. Mix all together. Bake for about 20 to 25 minutes. Sprinkle with Parmesan cheese.

Fried Chicken
A Southern Classic.

Oil or (oil and bacon grease)
1 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon paprika
1 tablespoon salt
1 broiler-fryer chickens (2 1/2 to 3 pounds), cut up
2 eggs, slightly beaten

Heat oil (1/4-inch) in large skillet or electric frying pan over medium-high heat. Mix flour, cornmeal, paprika, and salt. Dip chicken in eggs, then coat with flour mixture. Brown the chicken (a few pieces a time) in oil. Reduce heat. Layer chicken, skin side down in skillet in the following order: breasts, thighs, drumsticks, backs and wings. Add 1 to 2 tablespoons of water and cover tightly. Simmer 30 to 40 minutes, turning every 10 minutes, until flesh is no longer pink.

After chicken is done, uncover to crisp. Remove chicken from skillet. Can be served immediately. Makes 8 servings. Divide in half.

Homemade Chicken Noodle Soup
Click HERE for recipe.

Quick Chicken and Dumplings
If you want more liquid, either add more chicken broth, or 1 cup water + 1 chicken bouillon cube. The key is to make the broth as tasty as possible! This makes 4-6 servings.

3 cans chicken broth
2 cubes chicken bouillon (plus extra, if needed)
1 cup of water
1 can cream of chicken soup
2 tablespoons onion flakes
1 teaspoon garlic powder
1 cup (or more) cooked and shredded chicken (or canned chicken)
Salt and pepper to taste
1/3 cup of flour
2 cans 16-ish oz. biscuit dough

In a large sauce pot, whisk together 1 can of chicken broth and flour. Add in everything else except biscuit dough and mix well. Bring to a boil.

In the meantime, remove dough from can and cut each biscuit into 4 pieces if you like big dumplings, or 8 pieces if you like little ones.

Next, taste your broth. If it tastes too weak, add a cube of chicken bouillon. Re-season with garlic powder, onion flakes, salt, or pepper. When you are happy with the taste, bring it to a low soft boil. Drop biscuit dough pieces into broth, place on the lid, and simmer for about 20 minutes, only opening the lid every 5 minutes to poke the dumplings to make sure they're evenly cooked. Try not to stir the dumplings or open the lid more than necessary.

When dumplings are cooked (cut one open to see), they will be fluffy on the inside.

Serve!

Quick Chicken and Rice
This takes no time to make and when I was working outside of my home, I made this about once a week.

1 can chicken and rice soup
1/2 can water
1 can chicken
3 oz. can sliced mushrooms
3/4 cup uncooked instant rice

Bring soup and water to boil; add rice and stir. Cover and remove from heat; let stand 5 minutes. Add in chicken and mushrooms. Heat through.

Slow Cooker BBQ Chicken
This chicken is really tender and juicy. Spice it up with hot sauce!

2 Chicken breasts
1/2 cup BBQ sauce
2 garlic cloves, crushed
Salt and pepper to taste
1/2 cup water
1 cube chicken bouillon
1/2 cup chopped onion

Mix together BBQ sauce, garlic cloves, water, bouillon, and onion.

Place chicken breasts in slow cooker, pour in BBQ mixture, and stir to coat chicken.

Cook on low for 6 hours or until breasts are tender.

Traci's Terrific Chicken Salad
This is my sister, Traci's (Channell) recipe.

1 chicken, cooked, de-boned, skinned, and shredded
2 1/2 teaspoons cubed pickles
5 tablespoons mayonnaise
1 teaspoon finely chopped onion
Dash lemon pepper
1/4 cup chopped celery
1 teaspoon Dijon mustard

Put all ingredients into a food processor and mix. Chill and serve. And if you are one of the underprivileged, like me, that do not have a food processor, then just stir up this mixture with a fork.

Turkey
This is a plain old baked turkey recipe.

1 big ol' gobbler
Margarine, softened
Garlic salt
Onions
Celery (with leaves)
Broiling bag

Mix margarine with garlic salt. Rub between skin and meat of bird. Take out giblets (this is important, because if you leave them in, your family will make fun of you for the next 20 Thanksgivings, right Sherri?). Place onions and celery inside turkey. Cook inside broiling bag until done. We usually set the oven on 250º and bake it overnight as we drool onto our pillows.

Turkey Club Casserole
The original recipe called for 1 teaspoon of dried basil, but I changed it to 1/2 packet of Hidden Valley Ranch mix.

3 cups shredded cooked turkey breast
6 slices bacon, crisply cooked and broken into pieces
1/2 cup chopped tomatoes
1/2 cup mayonnaise
1 1/2 cups shredded Monterey Jack cheese
1/2 packet of Ranch dressing mix
1 (10-oz.) can Hungry Jack refrigerated flaky biscuits

Preheat oven to 375º. In ungreased 12x8-inch pan baking dish, layer turkey, bacon and tomato. Spread mayonnaise evenly over tomato. Sprinkle with cheese and ranch mix.

Separate dough into 10 biscuits. Separate each biscuit into 3 layers; arrange biscuits over cheese layer, overlapping slightly. Bake for 18 to 28 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

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