Recipe of the Day January 4 - Chicken Casserole

15 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
15 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
15 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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nodakgal
15 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
15 years ago
Now why did that post twice? LOL
glenda_al
15 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!
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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.