Delicious Chicken Recipes 2

Chicken and Mushrooms

4 chicken breasts halves (skinless and boneless - 4 to 5 oz. each)
1 can cream of mushroom soup (10 3/4 oz)
1 c. mushrooms (sliced)
2 c. instant rice
1 small onion (sliced fine)
2 Tbs. olive oil
1 clove of garlic (minced)
11/4 tsp. black pepper

Cook rice per instructions.

Using a skillet/frying pan, add olive oil and heat on medium to high heat until hot, then cook the chicken breasts until lightly brown (approximately 4 minutes per side). Once done remove from pan.

Add the onion, garlic and mushroom to skillet, cooking on medium heat, stir constantly for one minute. Turn down the heat to low and add cram of mushroom soup and pepper, then add chicken. Cook till meat thermometer reaches 180 degrees (approximately 7 minutes), meat will no longer be pink inside.

Serve over rice.


Roast Chicken

1 roasting chicken (4 1/2 to 5 pounds)
8 to 10 potatoes (scrubbed and cut into 4th's)
1 small onion (cut into 4th's)
6 carrots (slice thick)
1/4 c. water
2 stalks celery (chop in chunks)
2 tsp. butter (softened)
4 tsp. butter (melted)
2 tsp. salt
1 tsp thyme

Use a roasting pant with a rack inside.

Take the chicken and rinse then pat dry. Put the celery, softened butter, thyme and slicked onion in the cavity. Using the melted butter, brush the outside of the chicken, then sprinkle with salt. Put salt all over the skin and also in the cavity.

Put 1/4 c. water in the bottom of the roasting pan. Put chicken on rack with the breast side on the rack.

Take carrots, potatoes and onion and place around the chicken.

Roast at 475 degrees for 10 minutes, then turn the heat down to 450 degrees and roast approximately 20 minutes, then turn chicken over and roast for another 15 minutes at 350 degrees. Roast for approximately 45 minutes until meat thermometer reaches 180 degrees.

When done remove vegetables from cavity. You will serve the carrots, potatoes and onion with the chicken.


Chicken Ala King

3 chicken breasts (skinless and boneless) (diced)
1 can cream of celery coup (10 3/4 oz)
2 English muffins (use 1/2's)
1/3 c. mushrooms (sliced)
1 Tbs. olive oil
1 clove garlic
4 green onions (sliced)
1/4 tsp. pepper
1/2 tsp. salt

Slice and set aside the mushrooms and onions. Mince the garlic.

In a frying pant, use the olive oil, heat on medium high until hot. Add chicken and cook until the chicken is no longer pink inside (Approximately 6 to 7 minutes)

Mix together the cream of celery soup, chicken, milk, mushrooms, onions, salt, pepper and garlic.

Put chicken mixture into a 13 x 9 inch baking pan and top with English muffin halves. Bake at 450 degrees for 12 to 15 minutes (until bubbly).

Enjoy