Need a recipe with CHICKEN?

I make a lot of chicken and need some good recipes. Anyone have a favorite?? SERIOUSLY, please.Need a recipe with CHICKEN?
A few here for you:


1)


http://southernfood.about.com/od/chicken鈥?/a>


2)


http://www.cooksrecipes.com/poultry/braz鈥?/a>


3)


http://southernfood.about.com/od/chicken鈥?/a>


4)


http://southernfood.about.com/od/bakedch鈥?/a>


5)


http://allrecipes.com/Recipes/Meat-and-P鈥?/a>Need a recipe with CHICKEN?
*********CHICKEN CACCIATORE WITH NOODLES


1/4 c. oil


1 - 3 lb. chicken, cut up


2 pt. jars Spaghetti sauce


1 tsp. pepper


1 clove minced garlic


12 oz. pkg. noodles


Parmesan cheese


Grated cheese


Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.





**********CHICKEN WITH WHITE SAUCE


1 2-1/2 to 3-pound chicken, cut into serving pieces


5 tablespoons butter


1 bunch scallions, chopped, including 2 inches of the green tops


1/2 pound mushrooms, quartered


2 cups chicken broth


1/2 cup dry sherry


Salt and freshly ground pepper to taste


2 tablespoons flour


1 cup light cream


1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon


1/3 cup chopped walnuts


Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.


Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.


Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.


In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.





********QUICK AND EASY CHICKEN ALFREDO


2 chicken breast sliced


2 jars Alfredo sauce


2 c. mushrooms


1 lb. fettuccine or any pasta


2 tsp. butter


Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.





*******CRESCENT CHICKEN ROLLS


1 can crescent rolls


4 boneless cooked chicken breasts


2 cans cream of chicken soup


1/2 c. finely chopped celery (optional)


1/2 c. finely chopped onion (optional)


Pick chicken into small pieces and mix with celery and onion. Unroll crescent rolls and place chicken mixture in middle and roll up. Place in deep baking dish and pour around them cream of chicken soup them undiluted. Bake at 350 degrees until rolls are golden brown, about 25 minutes.
3-3 1/2 lbs cut-up broiler-fryer chickens


1/2 cup dry white wine (chicken broth ok)


1/4 cup lemon juice


1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme


1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary


1 tablespoon chopped fresh sage or 1 teaspoon dried sage


1/2 teaspoon salt


3 heads garlic


extra sprigs herbs (optional)





Preheat oven to 375 degrees F.


Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).


Mix wine, chopped herbs and salt and pour over chicken.


Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.


Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).


Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.


To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.
How about Apple Chicken Caserole.





1 packet of stove top stuffing mix, spread on the bottom of a square flat pan.





2. Pre-cook some carrots until just before done. Place them on the sfuffing





3. Lay chicken fillets on the stuffing/carrots





3. Pare 1-2 apples (red and golden delicious are great), slice into sections and place on and around the chicken.





Add butter, brown sugar and a little cinnimon. Bake about 350-375 until apples and chicken are cooked (about 45min to 1.5 hrs, depending on how much you make).








Note, you can also substitue squash or sweet potatoes for the stuffing, but that is a lot more work as you will have to precook them somewhat.





Hope this helps. It's definitly a different chicken dinner.
Swiss Chicken Casserole





INGREDIENTS


6 skinless, boneless chicken breasts


6 slices Swiss cheese


1 (10.75 ounce) can condensed cream of chicken soup


1/4 cup milk


2 cups herb-seasoned stuffing mix


1/4 cup butter


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.


Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.


Cover and bake at 350 degrees F (175 degrees C) for 50 minutes.
Lemon Mushroom Herb Chicken





INGREDIENTS


1 cup all-purpose flour


1/2 tablespoon dried thyme


2 tablespoons dried basil


1 tablespoon dried parsley


1 teaspoon paprika


1 teaspoon salt


1/2 teaspoon ground black pepper


1 teaspoon garlic powder


4 boneless, skinless chicken breast halves


1/2 cup butter


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.5 ounce) can condensed chicken broth


1/4 cup dry white wine


1 lemon, juiced


1 tablespoon chopped fresh parsley


2 tablespoons capers


1 tablespoon grated lemon zest


DIRECTIONS


In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.


Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.


Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.





Herbed Chicken Omelet





INGREDIENTS


4 eggs


1 green onion, sliced


2 tablespoons minced fresh parsley


1/4 teaspoon dried tarragon


1/4 teaspoon salt


1/4 teaspoon pepper


1 tablespoon butter or margarine


1/2 cup cubed cooked chicken


1/2 teaspoon celery seed


DIRECTIONS


In a bowl, beat eggs, onion, parsley, tarragon, salt and pepper. Melt butter in a skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.








Chicken Makhani (Indian Butter Chicken)





INGREDIENTS


1 tablespoon peanut oil


1 shallot, finely chopped


1/4 white onion, chopped


2 tablespoons butter


2 teaspoons lemon juice


1 tablespoon ginger garlic paste


1 teaspoon garam masala


1 teaspoon chili powder


1 teaspoon ground cumin


1 bay leaf


1/4 cup plain yogurt


1 cup half-and-half


1 cup tomato puree


1/4 teaspoon cayenne pepper, or to taste


1 pinch salt


1 pinch black pepper





1 tablespoon peanut oil


1 pound boneless, skinless chicken thighs, cut into bite-size pieces


1 teaspoon garam masala


1 pinch cayenne pepper


1 tablespoon cornstarch


1/4 cup water


DIRECTIONS


Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.


Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.








Garlic Cheese Chicken Rollups





INGREDIENTS


4 skinless, boneless chicken breasts


1 cup dried bread crumbs, seasoned


1/2 cup grated Parmesan cheese


1/4 cup butter, melted


1 (7 ounce) package garlic cheese spread


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.


Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.
Chicken Casserole.


Cut Chicken into bite sized pieces and brown with some garlic and onion in a little oil and transfer to casserole dish.


Add diced Peppers and other vegetables.


Use soup mix as a liquid.


Cover with bread crumbs and grated cheese and bake in a 180C for about 20 minutes until bubbling hot and the cheese has started to brown.
Green chile chicken Enchiladas


1 Can of green sauce


2 Jalapenos


Corn tortillas


1 can of Cream of chicken


1/4 milk


Onions finely chopped


Cilantro


Cheese





Boil chicken until real soft. Shredd it and mix 1/2 of the cream of chicken in it mix in the milk. Set aside


In a blender combine the enchilada sauce with jalapenos, onions, and 4-6 cloves of garlic this is your sauce.


Heat your sauce till it boils then turn it off. Dip your tortillas in the sauce fill it with your chicken onions and cheese of your choice. Roll in. Pour left overs sauce on top with cheese and garnish with sour cream, chopped onions and cilantro, sliced jalepenos sprinkle with cheese. Enjoy.