Category Archives: Chicken
This Curry Chicken Salad recipe is a little different in that the fruit used is not grapes but golden raisins. I first tasted this recipe when a friend brought me a bowl (thanks, Paul) and was so intrigued by the taste that I grabbed the recipe from The Kitchen..just love that show. It has become one of my favorites from foodnetwork.com. I have never been a lover of raisins, but this salad is so tasty and the texture of the raisins with the slight crunch of the celery, together with the hint of curry, will make you want to prepare this time and time again. Did I say easy? It is!! See the recipe below.
1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro
Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.
*This recipe has been tested and approved by BOYD STREET KITCHEN.
Recipe courtesy of The Kitchen, foodnetwork.com
My son found this recipe for Heroin Chicken on the internet. I guess the name comes from the fact that it is so good, it is addictive. I have made it twice and it is AWESOME. Coated with parmesan cheese and spices, the chicken has just the right amount of spice and is juicy and moist…low-carb, too. I use four thin chicken breasts but it is so good, you will wish you doubled the recipe!
4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder) (I use the thin chicken breasts)
2 cups grated parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter ( I just used one stick)
1. First, preheat the oven to 350°F.
2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan for days!).
3. Melt the butter in a shallow bowl or pan.
4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F. Don’t overcook! With thin chicken breasts, I baked for 30 to 35 minutes.
*This is a tested and approved recipe by BOYD STREET KITCHEN.
I have made this Chicken and Dumpling Casserole many times and it always tastes like I have spent hours and hours to prepare. This is not the bisquick recipe which you see so often, but rather the dumplings are made with flour and milk and taste like the real thing! It is so delicious and your family will eat every morsel.
3-4 cups of cooked chicken ( I use a Rotisserie Chicken and don’t measure..it is approximately 3-4 cups)
Sprinkling of Sage
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour (if you use AP Flour, add 1 1/4 t of baking powder and 1/8 t salt)*
1 cup of milk
2 cups of chicken stock/broth (low sodium is best)
1 can of Campbell’s original condensed cream of chicken soup
Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. Sprinkle a litte sage on top. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
*I have made this recipe numerous times with All Purpose flour and never added baking soda or additional salt.
**This recipe has been prepared and is recommended by BOYD STREET KITCHEN.
Adapted from recipe by DeepSouthDish.com
If you love Chicken Salad, then here is an elegant approach to the recipe. This is the NEIMAN MARCUS CHICKEN SALAD RECIPE developed in the 1950’s by famed Texas Chef, Helen Corbitt. (Hint: Whipping Cream makes this special.) Serve on a Croissant roll or bed of lettuce. YUM…
Thanks also to Oh So Shabby by Debbie Reynolds for making me aware of this awesome recipe.
NEIMAN MARCUS CHICKEN SALAD
MAKES ABOUT 6 CUPS
1 lb. cooked chicken breasts, cut into ½″ cubes (about 2 1/2 cups)
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple seedless grapes (some use green)
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream (stiff)
Freshly ground black pepper, to taste
Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.
**adapted from Saveur.com
ABOUT HELEN CORBITT… (written by PATTY VINEYARD MACDONALD)
“Stanley Marcus declared Helen Corbitt ‘the Balenciaga of Food.’ Earl Wilson described her simply as ‘the best cook in Texas.’ Lyndon B. Johnson loved her stroganoff and wished she would accompany him—and Lady Bird—to the White House to run the dining room.
“Helen Corbitt is to American cuisine what Julia Child is to French. Corbitt’s genius was in presentations of new and unusual flavor combinations, colors, and even serving temperatures. She insisted on the finest, freshest ingredients, served with impeccable style. As Director of Food Services for Neiman Marcus, she traveled widely, bringing recipes back to tantalize Texans’ tastebuds.”
Can’t wait to buy this cookbook…
Don’t you just love Pinterest? Looking around today, I found this chicken recipe that sounds easy and delicious. It’s CHICKEN CRESCENT ROLL CASSEROLE from Kristen at tastebook.com. (hint: the creamy chicken mixture is stuffed inside the roll)
Chicken Crescent Roll Casserole
- 30 minutes
- cook time:
- 30 minutes
- total time:
- 1 hour
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
- 1/2 cup 18% table cream (or use whipping cream)
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2-4 tablespoons mayonnaise or whipping cream
- 1-2 cup grated cheddar cheese (for topping)
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
. Season with seasoned salt or white and black pepper to taste.
. Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.
This is a great dish for taking to people who have had surgery, had a baby, etc. This CHICKEN VEGETABLE ONE PAN OVEN MEAL will be an easy “go to” for many occasions or for a quick supper.
4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour.