Chicken Recipes, Recipes for Chicken
If you’re looking for chicken recipes, recipes for chicken abound on the Internet. You know me. I like the recipes that are easy, delicious and the whole family will actually eat. No one wants to hear whining from the children. “I don’t like that!” or “Eww! Gross.”
As you all know, Crabby Housewife is not a short order cook. I try to make something everyone will like, but if they don’t, they know where the bread and peanut butter lives and can make a sandwich. I do make sure there is at least one side that each person likes, such as a fruit or veggie.
Here Are My Favorite Chicken Recipes and Recipes for Chicken
If you’re looking for chicken recipes, recipes for chicken should be kept as simple as these:
Chicken Pot Pie
I have a secret to my chicken pot pie that I discovered after many lackluster attempts at making this dish. One problem I always had was that the bottom crust would be a bit gooey, even if I cooked it first and then filled it and added the top and cooked again. I just couldn’t get that cooked consistency that I wanted. Finally, a friend of mine suggested topping with crescent rolls. That still wasn’t quite the recipe we wanted. After attending a Pampered Chef party, where my consultant Candy Fox made a delicious ham and cheese dish with crescent rolls, my wheels were turning. I came home and mixed up my interior for my pot pie, used a stone and the perfect pot pie was born. It even heats up nicely for leftovers. Here is the recipe (easy, easy).
The day before your family can eat Rotisserie chicken and you can save the leftover pieces for the pot pie, or you can boil and chop chicken finely. Your choice. I prefer getting two meals out of one myself.
- Pull out your cooking stone. Mine is Pampered Chef, but you can use any. If it is seasoned, you may still want to oil very lightly to prevent sticking.
- Preheat oven to 375 degrees F.
- Mix 1 can cream of chicken soup, 1/2 can of cream of mushroom soup and 1/2 cup of milk. Mix completely.
- Fold in 1 can of Veg-All (or any canned mixed veggies with potatoes) and chicken pieces.
- Roll out one can of crescent rolls on the stone so that it is a flat crust almost like a pizza (you actually don’t want it all the way to the edges in case any filling leaks out. Place bottom crust in oven for 7 minutes and then pull out. Allow to cool for 7 minutes.
- Pour mixture onto crust and spread until about 1 inch from the edge all around the crust.
- Open second can of crescent rolls and
- Open the second can of crescent rolls and cover the mixture pinching bottom and top together.
- Bake for another 12 minutes and check to see if crust is done. You may want to lift one edge slightly with a spatula and check bottom crust as a stone will typically cook the bottom crust slightly slower than the top.
- Let cool for 10 minutes and enjoy.
Chicken and Noodles
Another super easy, super lazy recipe of mine.
You’ll need chopped chicken (again, you could utilize the leftovers on a whole chicken), 2 cans of chicken broth, 1 bag of egg noodles (I prefer Amish, or you could make your own, but that isn’t easy and I like easy).
- Pour cans of chicken broth in a medium size sauce pan and bring to a low boil.
- Add noodles and boil until tender.
- Take noodles off the flame and add chicken.
Serve with crusty bread and salad. Some people like to add a little butter and you can season to your taste. Children usually prefer things very simple, so your choice. You know your family best.
Frozen Chicken in Crock Pot
Did you know you can cook just about any meat from frozen in a crock pot and it will still turn out tender? Yes, you have to cook it longer on a low setting, but how perfect is this if you forget to unthaw something for dinner several days beforehand?
- Place frozen chicken in crock pot on low setting.
- Cover with whatever you like on a chicken. We do everything from Dale’s seasoning to Italian dressing to adding peppers, tomatoes and onions for chicken Provencal. There are dozens of choices in the condiments aisle. You can grab Jamaican jerk, BBQ sauce, etc. The thing I love about chicken is that you can make it taste so different simply by adding a new topping.
- Cook for about 9 or 10 hours and it should be tender and falling off the bone.
*Note: If you do not have a whole chicken, you can also do this with chicken breasts or medallions. They should take a little less time to cook than a whole chicken and you may have to break them apart a bit as they thaw.
Chicken for Dinner Tonight
With these ideas, you’re probably thinking about having chicken for dinner tonight. That’s what I’ll be cooking too. In fact, I forgot to unthaw anything today (shocker, I know), so we’ll be having frozen chicken crock pot topped with Hawaiian chicken dressing and with a salad and baked potatoes on the side. Yum.