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The Kitchen Table

Recipe of the Day January 4 - Chicken Casserole

17 years ago

Orange-Chicken Rice Bowl

Prep Time: 10 min

Total Time: 30 min

Makes: 4

1 lb. (450 g) boneless skinless chicken breasts, cut into strips

1/4 cup KRAFT SIGNATURE Asian Sesame Dressing

1/4 cup orange juice

3 cups frozen stir-fry vegetables

3 cups hot cooked long-grain rice

1/4 cup chopped peanuts

HEAT large non-stick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

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Comments (5)

nodakgal
17 years ago
Easy Chicken Potpie
INGREDIENTS:

2 Ready Made Pie CrustÂs

1 Can Cream of Chicken Soup

1 Can Cream Of Potato Soup

1 Small Can Chicken

1 Small Box Carrots and Peas

Â½ Soup Can Milk

DIRECTIONS:

Place 1 of the Pie Crusts in a pie plate

In a Bowl, Mix the Cream of Chicken and the Cream of Potato Soup and the box of carrots and peas and the can of chicken.

Add Â½ Soup can of milk.

Mix Well

Pour the mixture into the pie shell

Top the mixture with the second pie shell . Press all the edges of the pie crust and cut a slit in the top of the pie crust.

Bake at 350 degrees for 35 to 40 minutes

I have this one saved to try in the future

Baked Honey Mustard Chicken Breasts
6 skinless, boneless chicken breast halves
Salt and pepper, to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 350 degrees F.

Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 13 x 9-inch baking dish.

In a small bowl combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover. Bake in the preheated oven for 30 minutes.

Turn chicken pieces over, brush with the remaining 1/2 of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve
luckygardnr
Original Author
17 years ago
Connie, that chicken breast recipe looks really good! I just happen to have all the ingredients, so I'm definitely going to make it one day this week!
Thanx
Laurel
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This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 Â½ cups chicken broth I used low-sodium Â½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter Â½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 Â½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sautÃ© the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake
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nodakgal
17 years ago
Let me know Laurel! I get so disgusted when I try a new recipe and it isn't as good as it sounds.
nodakgal
17 years ago
Now why did that post twice? LOL
glenda_al
17 years ago
This is really really good!

I bought the premade gnocchi, cause I was in a hurry, at Publix, found in the pasta isle, and it was almost as good as homemade. Everyone had seconds!
---------------------------------
Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition
1 pound potato gnocchi
1 pkg Knorr's three cheese sauce mix
2 cups milk
3 garlic cloves jarred crushed not minced
6 ounces Gorgonzola crumbles
1 store-bought roasted chicken (approximately 2 pounds), shredded
2 tablespoons chopped fresh parsley leaves

To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.

Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

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