Recipes- Chicken

Chicken Pot PieThis is part of a series on meals on a budget. In this post, I will share budget-friendly menu ideas and freezer tips, recipes, and time-savers all related to Chicken.

Chicken Recipes

We eat chicken twice a week and I prepare it different ways. I typically buy the split chicken breast, but will purchase a whole chicken if it’s on sale for a reasonable price.

How I prepare Split Chicken Breasts

Remove skin from chicken, rinse under cold water and pat dry. Rub seasoning salt on the meat and place in the bottom of a large stock pot. Add in 1 chopped carrot, 1 chopped celery stalk, and 1 sliced onion. Fill pot with water until chicken is covered. Bring to a boil over medium-high heat. Once boiling, reduce temperature to medium-low and simmer for 1 hour.

When chicken is done, remove from pot to cool. Strain broth through cheese cloth to save. Once the broth is cool, place it in quart-size containers to use or freeze.

Debone the chicken and chop into bite-size pieces. The cooked chicken can be used in casseroles, soups, or other recipes calling for cooked chicken.

  • Pot Pie (serves 8)

2 c cooked chicken
2 cans Cream of Something soup (chicken, mushroom, celery-whatever you prefer)
1 can mixed vegetables, drained
1 package frozen pie dough
1 egg, lightly beaten

Combine first three ingredients in a bowl. Thaw dough according to package directions. Place dough into pie plate. Spread chicken mixture onto pie crust. Cover with the second crust. Seal edges and cut 6 1” slits in the top. Brush the egg mixture over the top of the crust. Bake in preheated 350* oven for 1 hour, until center is hot and top is golden brown. Cover the crust with foil if it browns too quickly.

  • Broccoli, Chicken, & Rice Casserole

1 c cooked chicken
2 c cooked rice
1 can Cream of Something soup
2 c shredded cheddar cheese

Combine first three ingredients and spread into a prepared baking dish. Sprinkle shredded cheese on top. Bake covered at 350* approximately 30 minutes or until heated through. Remove cover and bake an additional 5-10 minutes to brown cheese.

  • Chicken Enchiladas (serves 8)

2 c shredded cooked chicken
2 cans Campbell’s Cheddar Cheese soup
1 can Rotel
2 c shredded cheddar cheese
16 flour tortillas

Combine chicken and 1 can of soup in a bowl to make filling. In a separate bowl, mix the second can of soup and Rotel. Spoon filling into center of tortilla and roll tightly. Place tortillas seam-side down in a baking dish coated with cooking spray. Pour the soup and Rotel sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake in preheated 350* oven for 30 minutes until heat through and cheese is bubbly. Serve with sour cream if desired.

  • Chicken Poppers

2 lbs boneless, skinless breasts
1 c Italian bread crumbs
¼ c parmesan cheese
1 egg, beaten
1 c milk

Cut chicken into bite-size pieces. Combine breadcrumbs and cheese in a Ziploc bag. Dip chicken in egg and immediately place into bag of breadcrumbs. Toss to coat. Remove and dip in milk. Place in crumb mixture and coat again. Place on a cookie sheet and bake for 20 minutes at 400* until outside is crispy and inside has reached 170*.


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