Cheesy Gooey!
Category Archives: Chicken-Turkey
Old-Fashioned Chicken Macaroni Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2/3 cup uncooked elbow macaroni
- 1/3 cup frozen corn
- 1 cup cubed cooked chicken
- 1/4 cup sliced celery
- 1 hard-cooked egg, chopped
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped onion
- 1/2 cup mayonnaise
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
- In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.
Directions
Biscuit Nugget Chicken Bake
Servings 4-6 Prep./Total Time: 30 mins.
Ingredients
- 3 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 teaspoon dill weed
- 1/2 teaspoon paprika
- TOPPING:
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried minced onion
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon paprika
- 1 tube (12 ounces) refrigerated buttermilk biscuits
Directions
- In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
- In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
- Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.
Garlic Ranch Chicken
Servings 4 Prep./Total Time 30 Mins.
Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 cup 2% milk
- 1/2 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 1 tablespoon ranch salad dressing mix
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Directions
- Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture.
- In a large skillet, cook chicken in oil and butter over medium heat for 6-8 minutes on each side or until no longer pink. Yield: 4 servings.
Bacon Jack Chicken
Servings 2 / Prep. Time 30 min.
Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon seasoned salt
- 2 tablespoons butter
- 3 bacon strips, halved
- 1/4 cup sliced onion
- 1/4 cup sliced fresh mushrooms
- 3 ounces Colby Jack cheese, shredded
- 1 tablespoon grated Parmesan cheese
Directions
- Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°; drain. Remove and keep warm.
- In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and Colby Jack cheese.
- Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.
SAUCY DIJON HERB CHICKEN
| Servings 4 | Cook time 20 min. | Prep. Time 5 min. |
Ingredients:
1/2 cup chicken broth
1/3 cup FRENCH’S® Dijon Mustard
1/3 cup light mayonnaise
1 tbsp. minced herbs (parsley, basil, or chives)
4 (6 oz.) boneless skinless chicken breasts
1 tbsp. oil
1 tsp. minced garlic
Directions:
MIX broth, mustard, mayonnaise and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
Tips from French’s
Oven Bake: Mix sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.
CHICKEN WITH CREAMY DIJON HERB SAUCE
| Servings4 | Cook Time 20 min. | Prep. Time 5 min. |
Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH’S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tbsp. minced herbs (parsley, basil or chives)
1 tbsp. oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic
Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.
COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.
STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.
Tips from French’s
Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.
Oven Bake: Mix sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.
Creamy Chicken Florentine
| total time | 22 min |
| prep | 10 min |
| Servings | 4 servings, 1-1/4 cups each |
What You Need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup halved red pepper strips
1 pkg. (6 oz.) baby spinach leaves
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 cups hot cooked penne pasta
2 Tbsp. toasted pine nuts
Make It
COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.
ADD cooking creme; cook and stir 3 min.
STIR in pasta; top with nuts.
Substitution: COOK (uncooked deveined peeled) shrimp and peppers in large nonstick skillet on medium heat 2 to 3 min. or until shrimp turns pink.
Bacon Chicken Roll-Ups Recipe
| 6 Servings | Prep. 20 Min. Bake 35 Min. |
Ingredients
- 12 bacon strips
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 package (8 ounces) cream cheese, softened
- 1 medium sweet onion, halved and cut into slices
- Dash salt and pepper
Directions
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
- Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
- Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a
- Meat thermometer reads 170 degrees. Discard toothpicks.
Apricot Chicken Recipe
| 4 Servings | Prep. 20 Min. Bake Time 20 Min. |
Ingredients
- 2 whole chicken breasts, halved, skinned and boned
- 1 medium onion, chopped
- 2 tablespoons butter
- 1/2 cup chopped green pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup (8 ounces) sour cream
- 1/4 teaspoon grated lemon peel
- 1/2 cup finely chopped dried apricots
- Cooked egg noodles
Directions
- In a skillet, saute chicken in butter until browned. Remove chicken. Cook onion and green pepper in drippings until soft. Add flour, paprika, salt and pepper; stir until well blended. Gradually add chicken broth, stirring until smooth and thickened. Remove from the heat; stir in sour cream, lemon peel and apricots. Arrange chicken in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 20-30 minutes or until chicken is tender. Place hot noodles in a serving dish. Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.