One thing that is always on our menu, (A LOT!), is chicken.
There is so much you can do with it and my girls eat it pretty well.
Which, in itself, is saying something.
So here are my Top Ten Chicken Recipes..the one's we make most often, and the one's I wish we made more!
10. Fried Chicken! This is not #10 because it is our least favorite, it's more because we don't have it very often. You see, my mom makes A-MAZ-ING fried chicken and I *wish* I did as good of a job. She only makes hers at Easter, so the rest of the year, I am on my own. I have tried to copy it, but I think it has a lot to do with the pans she uses to cook it in. You know, the ones that have been used for over 20 years and produce only the most AWESOME dishes one can imagine. Yep, those. Here is a recipe that I have used though that is super yummy. I mean, c'mon. It comes from Paula Deen...it HAS to taste good!
9. Chicken Parmesan! This is also one I don't make as often as my husband would like. I just feel like it's a bit too much work for a weeknight, and on the weekends, we end up eating out a lot. BUT, when I'm feeling inspired, I whip it up! I make mine without using breadcrumbs...just boneless skinless breasts and I stuff it with a mixture of ricotta, mozzarella and Parmesan cheese. I top it with tomato sauce and more mozzarella and there you go!
6. Chicken teriyaki sandwiches! I make these a lot during football season for my husband. He loves the one's a Penn Station East Coast Subs, so I started making my own version at home! They are a win for the whole family! Here is a good recipe for a Penn Station Copycat I found while searching around.
4. Greek Chicken Pasta! I LOOOOOOVE this...my husband and girls could do without it. They are not huge fans of spinach, (which I think is Wonderful!). But occasionally, I decide that I'm worth making a meal that only I truly love, and I go for it! And since we have a no complaint rule at dinnertime, it works out fine! I make mine by just sauteing chicken with olive oil, garlic, and oregano and then adding spinach, chopped tomatoes, feta and Parmesan cheese just before it's done. I mix it all up with pasta, (whatever you've got on hand), and its done! Super Yummy!
3. Chicken Pot Pie soup! I made this for the first time the other week and it was divine! I blogged about it and here is the link to the recipe!
1. Chicken Noodle Casserole! This, too, is a dish I make A LOT during the winter. It's one of those stick-to-your-bones kind of meals that will keep you warm and full for hours. My family raves over this dish, and I also use it a lot to take to people who are sick or have a baby etc., and often am asked for the recipe. I am including it, too, below so that you can try it out for yourselves.
I am linking up with Oh Amanda for Top Ten Tuesday! Go check out what all the other Top Tens are for today!
Chicken Salad Recipe
2 lbs. boneless/skinless chicken breasts (boiled, shredded and cooled)
1 Bunch of red seedless grapes, halved
3 stalks of celery, finely chopped
1 20oz. can of crushed pineapple, drained
1 Jar of Marzetti Original Slaw Dressing (Must be the kind you get in the refrigerated salad section)
Mix shredded chicken, grapes, celery, and pineapple together. Pour the dressing over the chicken and mix it all together just before serving. Serve with crackers or rolls.
Chicken Noodle Casserole Recipe
3-4 boneless skinless chicken breasts (or a whole chicken if you prefer.. just make sure to remove bones and skin after you boil)
2 cans of cream of chicken soup
1 16 oz. container of sour cream (you can use reduced fat, but fat free usually doesn't work as well!)
3 ribs of celery, chopped
3 carrots, chopped
seasoning salt to taste
lg. bag of extra wide egg noodles
Apprx. 6 Ritz crackers, crushed
Boil the chicken with seasoning salt, and chopped celery and carrots in a large stock pot for one hour. Remove chicken and add noodles to water with carrots and celery and allow them to cook until soft, (about 15 minutes). Meanwhile, shred chicken.
In a large mixing bowl, mix soup and sour cream. Drain noodles and add noodle mixture and chicken to soup mixture. Mix well!
Place in a 13x9 dish and cover with crushed Ritz crackers and bake uncovered in a pre-heated 350 degree oven for 30 minutes.