Katey's Kitchen

Recipes Anyone Can Make
Home » Main Dishes » Archive by category 'Chicken' (Page 10)

Chicken and Stuffing

February 6th, 2010 Posted in Chicken, Main Dishes Tags: , ,
1 package (6 oz) seasoned stuffing mix
8 boneless, skinless chicken breasts (halved)
1 Tbl canola or vegetable oil
1/4 tsp salt
1/4 tsp pepper
4 Swiss cheese slices (halved)
2 Tbl butter, melted
1 (10.75 oz) can cream of chicken soup
1/4 cup water
~Preheat oven to 350
~Prepare stuffing according to package directions
~Transfer to greased 9 x 13 pan
~In large skillet, brown chicken in oil, sprinkle with salt and pepper
~Place chicken over stuffing, top with cheese, drizzle with butter
~Combine soup and water; spoon over stuffing/chicken
~Cover and bake for 40 minutes.  Uncover and bake 10 – 15 minutes longer or until chicken juices run clear
Taste of Home
Comments Off on Chicken and Stuffing

Chicken Spaghetti

February 6th, 2010 Posted in Chicken, Main Dishes, Pasta Tags: , ,
2 cups water
2 large onions, chopped
2 tsp salt
2 tsp sugar
2 tsp oregano
1 1/2 tsp basil
1/2 tsp marjoram
2 cloves garlic, minced
2 bay leaves
2 (8 oz) cans tomato sauce
2 (6 oz) tomato paste
3 cups cooked chicken, cut into bite sized pieces
Spaghetti noodles
~Cook chicken, remove from pan, allow to cool and cut into bite size pieces, set aside
~Heat all ingredients, except chicken & spaghetti, to boiling
~Reduce to simmer, cover and cook for 30 minutes
~Stir in chicken
~Cover, simmer, stirring often, for 30 minutes
~Remove bay leaves and spoon over prepared spaghetti noodles
Comments Off on Chicken Spaghetti

African Peanut Chop

February 6th, 2010 Posted in Chicken, Main Dishes, Soups/Stews Tags: , ,
2 whole chickens
2 diced tomatoes
1 large onion, diced
2 qts water
2 tsp salt
1/4 tsp pepper
3/4 c smooth peanut butter
1 – 2 tsp Kitchen Bouquet
Cornstarch (to thicken)
Steamed Rice
Toppings:
Chopped tomatoes
Chopped green peppers
Chopped green onions
Raisins
Chunk pineapple
Coconut
Spanish Peanuts
Bananas (sliced)
~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.
~Remove chicken from liqiud and de-bone.  Cut into bite-size pieces
~Return chicken to liquid
~Add peanut butter and Kitchen Bouquet (to bring to desired color).  Add cornstarch to thicken to desired consistency.
~Allow to cook for 1 – 2 hours
Serve over warm rice along with toppings on the side.
(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator.  When ready to serve, place in crock pot set on low and heat thoroughly before serving)
Thanks to Betty Hall!
Comments Off on African Peanut Chop