Chicken recipes.......?

I have a bunch of chicken breasts, and I'm sick of cooking from the recipes I have. Anyone have suggestions? ThanksChicken recipes.......?
';Parmesan Crusted Chicken'; - 4 servings





1/2 cup mayonnaise


1/4 cup grated Parmesan cheese


4 boneless, skinless chicken breast halves


4 tsp. Italian seasoned dry bread crumbs





Combine mayonnaise and cheese; spread on chicken. Sprinkle with bread crumbs. Bake at 425* - 20 minutes, or until thoroughly cooked.








';Campbell's One-Dish Chicken and Rice Bake'; - Serves 4





1 (10 3/4 oz.) can cream of mushroom soup


1 cup water


3/4 cup uncooked regular white rice


1/4 tsp. paprika


1/4 tsp. pepper


4 boneless, skinless chicken breast halves





In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture; sprinkle with additional paprika and pepper. Cover; bake at 375* - 45 minutes or until chicken and rice are done.








';Spinach Crab Chicken'; - 4 servings





1/2 cup finely chopped onion


1/4 cup chopped fresh mushrooms


1/4 cup finely chopped celery


3 tbsp. butter


3 tbsp. all-purpose flour


1/2 tsp. salt; divided


1 cup chicken broth


1/2 cup milk


4 boneless, skinless chicken breast halves


1/8 tsp. white pepper


1/2 cup dry bread crumbs


1 (6 oz.) can crabmeat; drained, flaked and cartilage removed


12 fresh spinach leaves; chopped


1 tbsp. minced fresh parsley


1 cup shredded Swiss cheese


Hot cooked rice





For sauce, in a skillet, saute the onion, mushrooms and celery in butter until tender. Stir in flour and 1/4 tsp. salt until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.


Flatten chicken to 1/4'; thickness; sprinkle with pepper and remaining salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half. Roll up; secure with toothpicks. Place seam-side down in a greased 13x9x2'; baking dish. Top with remaining sauce.


Cover and bake at 375* for 35-45 minutes or until juices run clear. Sprinkle with cheese; broil 4-6'; from the heat for 5 minutes or until lightly browned. Discard the toothpicks. Serve with rice.Chicken recipes.......?
chicken curry, chicken marsala, chicken parmigana
cheesey chicken and rice
1. Super easy family favorite, and it's only two ingredients plus the chicken breasts. Buy a tub of premade marinara sauce, usually in the refrigerated section of the grocery near fresh pasta. Chop up some broccoli into florets. Put the broccoli and chicken breasts into an ovenproof dish. Cover with marinara sauce. Cover with foil and bake for 1 hour at 350 degrees. You can take the foil off for about the last 15 minutes if you want the sauce thicker. Serve with pasta or rice.





2. Awesome sweet and sour chicken. Buy 1 10 oz. jar of apricot jam and one small bottle (or use half of a 16 oz. bottle) of catalina or russian salad dressing. Mix together and pour over chicken breasts in an ovenproof pan. Add slices of red/green/yellow/orange peppers, pineapple chunks, mushrooms, onion slices, whatever you like. Cover with foil and bake for 1 hour at 350 degrees. I would definitely take the foil off for the last 15 minutes on this recipe. Serve with rice.





These are super easy, one dish kinds of recipes. Can you tell I hate to cook but my family likes to eat! Enjoy!
i have ur answer stop buyin the chicken!!!!!!
I have an easy recipe my family loves. We call it Chicken Bake.





1)Boil your chicken and save the broth.





2)Take the chicken off the bone and put it in the bottom of baking dish and mix it with a can of cream of mushroom soup.





3)Layer shredded cheese of your choice over the chicken mixture





4)Empty a box of uncooked Stove Top stuffing on the cheese layer.





5)Take 2 cups of the broth from the chicken and pour it over the dry stuffing mix.





6)Bake at 350 until it bubbles.





It has a nice crunchy top and is very good.


You can also make the stuffing mix and put it on top if you don't want the top crunchy


If you like broccoli you can put a layer of frozen broccoli between the cheese and the stuffing.
fried chicken
srry i dont have any, though, if you havent tried it yet, you should make chicken empanadas, they taste REALLY good
chicken rotel


chicken spaghetti


chicken, broccoli, and rice casserole


chicken parmesan


chicken scampi


blackened chicken


chicken pasta and vegetable soup


Cha Cha's chicken chili-recipe found at allrecipes.com-fantastic





go to allrecipes.com


cooks.com


campbellssouprecipes.com
Cut up chicken, add one can cream of mushroom soup and two cups uncooked rice mix together cover and cook in 350 deg. oven until chicken is done 30-40 min. You can also add a cup of shredded cheese. Really good and easy
Chicken Enchiladas!
Try these!





Chicken Parmesan


Serves 6





1/3 Cup Parmesan cheese, grated


1/4 Tsp Italian Seasoning, crushed


6 (4 oz) Chicken Breast, boneless, skinless


1 Tbsp Unsalted Butter


1/2 Cup White Onion, diced


1 Tbsp All-Purpose Flour


1/2 Cup 2% Milk


1 (1 oz packet) Ranch Flavored Salad Dressing Mix


6 Slices Mozzarella Cheese


1/2 (10 oz pkg.) Spinach, frozen, thawed, drained


1 Tbsp Pimiento, chopped





Instructions:


Preheat the oven to 350潞F





In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.





Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Chicken Pasta Alfredo


Serves 6





6 Qts Water


12 oz Fettuccine Pasta


2 Tbsp Peanut Oil


6 (4 oz) Chicken Breast, boneless, skinless


2 (10-3/4 oz can) Cream of Mushroom Soup


1 (20 oz bag) Frozen Broccoli Florets


3/4 Cup Parmesan Cheese, grated





Instructions:


Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.





In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.





In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.





Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
Coconut Chicken Finger Salad





2 boneless, skinless chicken breasts





1/4 cup unsweetened coconut flakes





1/4 cup ground almonds





1 egg, beaten





2 tablespoons Virgin Coconut oil





4 cups mixed greens





Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture. Heat the oil in a pan and saut茅 the chicken strips until completely opaque through the center. Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.





Serves 2


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Chicken %26amp; Cheese Tostadas





6 TACO BELL HOME ORIGINALS Flour Tortillas


1 pkt. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix, divided


1 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces


1/2 cup water


2 cups chopped tomatoes, divided


2 cups KRAFT Shredded Cheddar Cheese, divided


6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream


1/4 cup chopped cilantro











PREHEAT oven to 400掳F. Place tortillas in single layer on large baking sheet. Spray tortillas with cooking spray; sprinkle with 1 tsp. of the seasoning mix. Bake 7 to 8 min. or until crisp and golden brown.


MEANWHILE, mix chicken, remaining seasoning mix and the water in large skillet. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through, stirring occasionally. Add 1-1/2 cups of the tomatoes. Cook until heated through, stirring occasionally. Remove from heat; stir in 1-1/2 cups of the cheese.


SPOON chicken mixture evenly over tortillas. Top with the remaining 1/2 cup cheese, remaining 1/2 cup tomatoes, the sour cream and cilantro.