Category Archives: Poultry

Casseroles, Chicken, Main Dish, Make Ahead, Rice

Chicken & Rice Casserole

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2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Chicken, Italian, Main Dish, Pasta

Chicken & Mushroom Fettuccine Ala Vodka

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8 oz Fettuccine  – cooked and drained
2 tbs each butter and olive oil
2 chicken breasts – sliced thin
1/2 pound mushrooms – washed and sliced
4 oz white wine
4 green onions – sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce
2 tbs crumbled feta cheese
Parmesan cheese for garnish
In a deep saute’ pan, heat up butter and oil over medium-high heat.  Add chicken and cook until no longer pink on the outside.  Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste.  Stir and continue cooking until chicken is done on the inside and mushrooms are soft.  Add the jar of pasta sauce and feta cheese.  Stir until well blended.  Taste and season with more salt, pepper or garlic powder if needed.  Heat thoroughly.  Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.
4  Servings
Chicken, Main Dish

Cheesecake Factory™ Chicken Madeira

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1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce:
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups Madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
Place chicken breasts between plastic wrap and pound to ¼-inch thickness; season with salt and pepper.  Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm.
Prepare Madeira sauce: Using the same pan, over medium heat, add 2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to ¼ of its original volume and is a dark brown color.
Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediately transfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender.
Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese.
To serve, arrange 2 breasts on each plate, top each with 4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.
4  Servings
Chicken, Main Dish, Pasta

Cavatelli with Chicken & Broccoli

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1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise in 1/2-in. strips
2 Tbsp all-purpose flour

Sauce:
4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly. Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low. Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender. 
Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat.
Chicken, Main Dish, Pasta

Cajun Chicken Pasta

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3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.  Repeat with remaining chicken. Remove chicken, leaving pan on high heat.  Add remaining olive oil and butter.

When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.  With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.  Top with chopped fresh parsley and chow down!