Tag Archives: chicken

Chicken Stuffed Jalapenos

Makes 24 Servings (1 Jalapeno Half Per Serving)


4 oz cream cheese, softened
1 c. shredded cheddar cheese
2 tbsp salsa
1 1/2 tsp ground cumin
1/4 tsp salt
1 c. finely shredded cooked chicken
12 medium jalapenos, halved and seeded
1 1/2 tsp paprika or chili powder, optional


Preheat oven to 400 degrees. Line a baking sheet with foil.

In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken. Spoon about 1 tablespoon into each jalapeno half and place on prepared baking sheet. If desired, sprinkle with paprika or chili powder. Bake about 20 minutes or until golden brown.

Wear protective gloves to prevent skin irritation while handling peppers

Keto Chicken Parmesan

by Kat Boytsova
4 servings


4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping


Preheat oven to 400F. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.

Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.

Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.

Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.

Top with basil and more Parmesan before serving.

Chicken Carbonara

Yield: 4 Servings
Carbonara is the name of an Italian pasta dish made with a sauce of eggs, cheese and cooked bacon. There are no specific rules about what type of pasta although fettuccini or linguine are common choices because the raw egg sauce needs pasta with a large surface area to properly adhere.


12 ounces pasta, such as fettuccini
4 slices bacon
12 ounces boneless, skinless chicken breasts
1 shallot, peeled and diced
1 clove garlic, peeled and finely minced
4 large eggs
1/4 cup grated Parmesan or Romano cheese, plus more for topping
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper


Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve a cup of the pasta water.

Put the bacon in a large skillet (a braiser-style pan works very well) and cook on medium heat for about 10 minutes or until it is crispy and browned to your liking. Transfer it to a plate lined with a paper towel and set aside.

Season the chicken with 1/4 teaspoon salt and add to same skillet with the drippings. Increase the heat to medium-high and cook the chicken for a few minutes, until it turns opaque. Add the diced shallot and continue cooking for another couple of minutes. Add the minced garlic and continue cooking for an additional minute. Continue cooking until the chicken is cooked through (165 F) and then remove from the heat.

Move the chicken and shallots to a plate and discard all but 2 tablespoons of the remaining oil.

In a large bowl, whisk together the eggs, grated Parmesan or Romano cheese and the black pepper until well combined. Slowly whisk in about 1/4 cup of the reserved pasta water to raise the temperature of the eggs slowly.

When the pasta has cooked, drain and add it to the skillet. On medium-low heat, toss the pasta with 1/4 cup more of the reserved water and then slowly pour the egg mixture into the pan, tossing constantly. Stir in additional pasta water as needed until the sauce has thickened. Crumble the bacon, slice the chicken and add to the pasta. Stir in the chopped parsley and season with additional salt, if needed. Top with additional grated cheese, if desired.

Chicken Potato Casserole

Yield: 6 to 8 servings
This super simple and delicious chicken potato casserole is perfect to freeze ahead of time, then thaw and bake on nights when you just can’t face the kitchen. This recipe is pure comfort food, best served on a cold winter night when sleet is ticking at the windows. You can use any kind of cooked cubed chicken for this recipe: chicken breasts or thighs or drumsticks or leftovers, too. This is a great casserole to make after Thanksgiving — just substitute cubed cooked turkey for the chicken. You could also use any type of frozen vegetable. Frozen broccoli and peas would be delicious in this recipe, as would frozen shredded sweet potatoes in place of the regular hash brown potatoes.


1 (10-ounce) can condensed reduced fat and sodium cream of chicken or mushroom soup
1 cup sour cream
1/4 cup milk
3 cups cooked chicken (cubed)
3 cups shredded cheddar cheese (divided)
4 cups frozen hash brown potatoes (thawed)
1 1/2 cups frozen peppers and onions (thawed)
1 1/2 cups potato chips (crushed)


Preheat the oven to 350 F. Spray a 2-quart baking dish with nonstick cooking spray.

In a medium bowl, combine the condensed soup, sour cream, milk, chicken, and 1 1/2 cups of the cheddar cheese. Spread 3/4 of this mixture in the prepared dish.

Sprinkle the hash browns and peppers and onions over the top of the casserole and press down lightly, then top the vegetables with the remaining soup and chicken mixture.

Sprinkle the casserole with the remaining cheddar cheese and the potato chips.

Bake the casserole, uncovered, in the heated oven for 50 to 60 minutes or until it’s hot and bubbly. Let the casserole stand for 5 to 10 minutes before serving.

Serve and enjoy.


To freeze, assemble the casserole as directed, except do not thaw the potatoes, peppers, or onions and do not sprinkle with the potato chips. Wrap the casserole in freezer wrap or heavy-duty foil and label; then freeze up to 3 months. Reserve the potato chips in the pantry.

To thaw and bake, let the casserole thaw overnight in the refrigerator. Uncover and bake at 350 degrees F for 60 to 70 minutes until bubbly. Then top with the crushed potato chips and bake for 5 to 10 minutes longer.

Chicken a la King Casserole With Noodles

Yield: 4 to 6 Servings
We adapted this chicken and pasta recipe from a vintage community cookbook from North Carolina. It’s an easy preparation and makes an excellent family meal for any night of the week. It’s great for potlucks, too.


2 teaspoons Kosher salt (plus more, to taste)
3 to 3 1/2 cups noodles (uncooked, about 6 ounces)
2 large ribs celery (diced)
1 (10 3/4-ounce) can condensed cream of chicken soup
2/3 cup evaporated milk (or light cream)
1 (4-ounce) jar diced pimientos (drained)
2 cups chicken (cooked, diced)
1 cup/4 ounces cheddar cheese (shredded)
Optional: 1/2 cup slivered almonds (toasted)
1 cup soft fresh breadcrumbs
2 tablespoons melted butter


Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.

Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.

Drain well and transfer them to a large bowl. Set aside.

In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.

Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.

Pour the sauce over the noodles and stir until well combined.

Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.

Combine the fresh bread crumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.

Sprinkle the crumbs evenly over the casserole.

Bake the casserole in the preheated oven for 25 to 35 minutes, or until the bread crumb topping is browned.

Use poached or baked chicken breasts, the meat from a rotisserie chicken, or convenient fully cooked chicken breast strips.
To toast slivered almonds on the stovetop put them in a dry skillet over medium heat. Cook, shaking the skillet and stirring frequently until the nuts are golden brown and aromatic.

Recipe Variations
Add 4 to 6 ounces of sautéed sliced mushrooms to the sauce mixture or add 1 small can or jar of drained sliced mushrooms.
Add 1/2 cup of finely chopped onion to the sauce along with the celery.
Replace the chicken with diced leftover turkey or ham.

Sheet Pan Lemon Garlic Roasted Chicken and Potatoes

Servings: 6


4 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 teaspoon garlic powder
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
2 pounds potatoes (about 6 medium), cut into 3/4-inch pieces
2 – 3 lb. chicken (1 used thighs)
1 lemons, thinly sliced
1 onion, quartered (optional)
Fresh oregano leaves to garnish (optional)


Preheat oven to 425 F. Line a 15×10 inch baking pan with foil; coat foil with cooking spray.

In a small bowl, combine olive oil, lemon juice, lemon zest, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using.

Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.

Roast for 35- 40 minutes, or until a thermometer inserted in chicken reads 165°, and potatoes are tender.

Garnish with fresh oregano, if using. Serve hot.


Sometimes I double the quantities of the sauce ingredients just to have enough sauce to drown the potatoes and chicken in it.

This time I used skin-on, bone-in, trimmed of excess fat thighs but of course, you can use chicken breasts or legs if you prefer. Depending on the size of your pieces, you probably will need to adjust the cooking time.

A meat or instant-read thermometer is your best bet for determining the doneness of your chicken. 165 Fahrenheit is the safe internal temperature for both the white meat and dark meat.

– Mommy’s Home Cooking

Saucy Italian Chicken

Servings: 6


1 8-ounce pkg. shredded Italian blend cheeses (2 cups)
6 slices thinly sliced deli-style ham
6 6-ounces skinless, boneless chicken breast halves
1 24-ounce jar pasta sauce
1/3 cup Italian-seasoned panko bread crumbs, toasted*
Snipped fresh basil or parsley leaves
Hot cooked pasta (optional)


The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.

The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours.

Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.

Tip: To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

– Better Homes & Gardens

BBQ Rub Roasted Chickens with Potatoes and Carrots

Serves 4 (serving size: 1/4 of 1 chicken, about 1 cup vegetables)


4 teaspoons dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
5 teaspoons kosher salt, divided
2 1/2 teaspoons black pepper, divided
2 (4- to 5-lb.) whole chickens
3 tablespoons olive oil, divided
1 1/2 pounds small red potatoes, halved
1 (8 oz.) package baby carrots
1 tablespoon chopped fresh flat-leaf parsley


Preheat oven to 375F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.

Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.

Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture.

Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.

Chef’s Notes: Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.

By Southern Living

Lemon-Rosemary-Garlic Chicken and Potatoes

Makes 6 servings


1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 1/2 lb.)
4 skin-on, bone-in chicken thighs
(about 2 1/2 lb.)
2 pounds small red potatoes
Crusty French bread


Preheat oven to 450F. Stir together first 8 ingredients in a medium bowl.

Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.

Bake at 450F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

By Southern Living

Double-Crust Chicken Pot Pies

We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish.
Pre-baking the bottom crust ensures that it stays golden and crisp, not soggy.
6 (serving size: 1 pot pie)


2 (14.1-oz.) pkg. refrigerated piecrusts
1/2 cup (4 oz.) unsalted butter, divided
2 (6-oz.) boneless, skinless chicken breasts
8 ounces cremini mushrooms, quartered
1 1/2 cups diced russet potato (about 1 small)
1/2 cup chopped yellow onion (from 1 onion)
1/2 cup diced carrot (about 1 small)
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (about 3 garlic cloves)
2 teaspoons chopped fresh oregano
1/4 cup all-purpose flour
2 1/2 cups chicken stock, divided
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper
3/4 cup frozen green peas
1/2 cup heavy cream
1 large egg yolk
1/2 teaspoon water


Preheat oven to 400F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust.

Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides.

Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes.

Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes

Stir together egg yolk and water in a small bowl.

Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture.

Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam.

Bake at 400F until golden brown, 22 to 25 minutes.

By Southern Living