Archive of ‘Chicken’ category

One Pan Greek Chicken And Orzo

If you enjoy the convenience of one pot meals, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo… a delicious, flavor-filled dish that’s ready to eat in 30 minutes!One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
My husband and I just returned from a week in Hawaii, and truthfully, I wasn’t too thrilled about preparing dinner (after being spoiled by eating out for a week!)… BUT… I found this recipe from Joanna Cismaru while searching Pinterest and decided to try it, since it was quick and easy!  I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!

The dish is really easy to prepare, as well. Here’s how:

  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
  2. Pat chicken thighs dry using a paper towel.  Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  3. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
  4. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Remove chicken to a plate and let rest. (Don’t worry if it’s not all the way done – the chicken will finish cooking later!).

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium.  Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute.  Add salt and pepper to lightly season.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!
Pour in the uncooked orzo.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Pour in the white wine and the chicken broth, then stir to combine ingredients.  Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Next…

  1. Place the chicken thighs into the skillet on top of the orzo.
  2. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  3. Remove skillet from heat; remove lid.
  4. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish.

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!Serve… and ENJOY!  This dish not only looks good, it tastes great!  The orzo is seasoned perfectly, and the chicken is juicy and delicious!

**Note:  The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!) 

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish!  What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long (or are too tired) to fuss over it!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did!  Have a wonderful day, and make the most out of each minute you’ve been given!

One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/

One Pan Greek Chicken And Orzo
 
Prep time
Cook time
Total time
 
This One Pan Chicken and Orzo dinner is ready in 30 minutes and is filled with classic Greek flavors from seasonings, kalamata olives and feta cheese. YUM!
As Prepared By:
Recipe type: Entree
Serves: 4 servings (2 thighs per serving)
Ingredients
  • ½ cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper, to taste (approx. ¼ teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil, divided
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme, chopped
  • ½ Tablespoon dried oregano
  • 1½ cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • ¾ cup kalamata olives (pitted and drained - room temp)
  • ¼ cup feta cheese, crumbled (room temp)
  • 2 Tablespoons fresh parsley, chopped
  • ½ lemon, sliced into wedges
Directions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Notes
Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Here’s one more to pin on your Pinterest boards!One Pan Greek Chicken And Orzo / The Grateful Girl Cooks!

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Grilled Chili & Lime Chicken Fajita Salad

Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today.Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream, and drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorite salads… will DEFINITELY make this again and again.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on printable recipe). I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.  When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!  The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill, or the EASY way… in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Here’s how to make this delicious salad:

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results!   When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding the pieces of chicken.  When cooked fully, remove chicken. Let rest for a few minutes, then cut into thin slices.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add sliced red and yellow bell peppers and onions. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!
To assemble the salad, fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips (I made my own tortilla strips – to see how to make them, check notes section of printable recipe).  Sprinkle salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Drizzle reserved marinade over the top.  Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

I’m not kidding… this really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it and saying “wow”, was “this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of that juicy chicken!  YUM!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Have a wonderful day! Thanks for stopping by this website… I hope you find some delicious recipes to fix for those you love and cherish! There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

Grilled Chili & Lime Chicken Fajita Salad
 
Prep time
Cook time
Total time
 
Delicious main dish salad featuring grilled marinated chicken, bell peppers, onions, black beans, avocado and Romaine lettuce, and served with a delicious chili & lime dressing!
As Prepared By:
Recipe type: Main Course Salad
Cuisine: Southwestern
Serves: 2 Main Course Servings
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • ⅓ cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chili flakes
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless, skinless chicken thighs (can substitute chicken breasts)
  • ½ yellow bell pepper, sliced thin (seeds removed)
  • ½ red bell pepper, sliced thin (seeds removed)
  • ½ medium onion, thinly sliced
  • 5 cups Romaine lettuce, roughly chopped
  • 1 avocado, sliced (divided)
  • ½ cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
Directions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. ¼ cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
Notes
Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Here’s one more to pin on your Pinterest boards!Grilled Chili & Lime Chicken Fajita Salad / The Grateful Girl Cooks!

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Chicken And Veggie Stir-Fry

Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Add cooked chicken to the veggies in large skillet.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

When done, add the cashews, and stir to combine.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry
 
Prep time
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Total time
 
Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For Stir-Fry
  • 3 boneless, skinless chicken breasts (cut into 2 inch cubes)
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • ¼ cup vegetable oil, divided
  • ⅓ cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
Directions
  1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
  2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
  3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
  4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
  5. Add cooked chicken to the veggies in large skillet.
  6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
  7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
Notes
Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

 

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Chicken and Asparagus Risotto

I recently made Chicken And Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!Chicken and Asparagus Risotto / The Grateful Girl Cooks!
I couldn’t get enough of this risotto! Even the leftovers for lunch the next day were wonderful! Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish of rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe is pretty straightforward. If you do the prep work right at the beginning, then it is a breeze to put together.  I used some baked chicken leftovers, which also saved me some prep time!  Here’s how to make this delicious meal:

Do prep work first.  1)  Remove the woody ends of the asparagus and discard. Cut stalks into 2 inch pieces.  Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Drain.  2) While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.  3) Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or  leftovers – I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). See NOTES section of printable recipe for a quick way to cook chicken for this recipe.  Set aside cooked asparagus, mushrooms and chicken pieces.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Melt butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add Arborio rice to onions; stir frequently and cook until rice begins to turn a light golden brown color.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add white wine. Let liquid come to a boil, then cook until it has been absorbed into rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.  Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the pan.  Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be creamy and tender.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Remove pan from the heat.  Add cooked chicken to rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients.  Taste, and lightly season with salt and pepper.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Make sure everything is warm, then dish up and serve onto individual plates or bowls.  Garnish with finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Enjoy the flavors of creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe. Have a great day!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

Chicken and Asparagus Risotto
 
Prep time
Cook time
Total time
 
Creamy risotto with chicken, asparagus, Parmesan cheese and mushrooms is a delicious and filling "all in one" main dish!
As Prepared By:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
For Add-ins:
  • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
  • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
  • 8 oz. package sliced mushrooms, (sautéed in 2 teaspoons butter)
For risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 cup Arborio rice (no substitutes)
  • ⅓ cup dry white wine
  • 2½ cups chicken stock (or broth)
  • ¾ cup finely grated Parmesan cheese
  • Salt and Pepper, to taste
For garnish:
  • Additional Parmesan cheese
  • Fresh chives, sliced thin (may substitute chopped parsley, if desired)
Directions
Do prep work first:
  1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
  2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
  3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To Prepare Risotto:
  1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
  2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add ¼ cup more broth, stirring well. Continue this process (rice absorbs liquid, add ¼ cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
  3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
  4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
  5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy!
Notes
If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

 

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Homemade Shake And Bake Chicken

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”?  I sure remember those TV commercials. I’d like to share with you a copycat version of how to make Homemade Shake and Bake Chicken, using ingredients you probably have in your kitchen already!Homemade Shake And Bake Chicken / The Grateful Girl Cooks!
The original mix was a packet you could buy to season chicken with.  Well, why not make it yourself, and save some money?  The mix is so easy to throw together, chicken pieces are coated with it, then baked until done. That’s it!  Here’s how to make this chicken dish:

Dry ingredients (flour, paprika, salt, garlic powder, thyme, and black pepper) are mixed in a small bowl  until combined. The mix, as written, will coat 8 pieces of chicken. Once mixed, place it in a gallon sized resealable bag.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

I took the skin off the chicken (optional), and used chicken thighs and legs for this go-around.  Chicken pieces are dipped in milk first.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

The chicken is placed (one piece at a time) into large resealable bag with dry ingredients. Close and shake until chicken is coated. Repeat milk, then shake/mix process for each piece.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Spray a 13×9 inch baking sheet with non-stick spray.  Place coated chicken pieces onto pan,  leaving a bit of space between pieces..

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Bake chicken in a preheated 375 degree oven for 40 minutes (a little longer if using large breasts).

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

When done, remove pan from oven.  If any of the mix is still “dry” on top of chicken, simply brush some of the pan drippings onto the mix and it should wet it enough for a uniform look.  Serve, and enjoy this delicious chicken with a side dish you enjoy!  It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss!

Have a wonderful day, and may God bless you!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Recipe Source: unknown (found on 3×5 index card written on years and years ago)

Homemade Shake And Bake Chicken
 
Prep time
Cook time
Total time
 
Create a flavorful chicken entree using this quick and simple spice mixture.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For Spice Mixture:
  • 1 cup all purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
For Chicken:
  • 8 pieces chicken (thighs and legs)
  • ½ cup milk
Directions
  1. Preheat oven to 375 degrees F.
  2. Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
  3. Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
  4. Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
  5. Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
  6. Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

 

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Chicken, Parmesan & Spinach Gnocchi

What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken, Parmesan & Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I found the original recipe on Pinterest (where else?), and decided to fix it for dinner recently.  It was sooooo good!  The recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!  Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.  This typically takes only a few minutes.  Drain the gnocchi. Set aside. Place the empty pan back on the stove.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste). Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
This is what the sauce will look like as it begins to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.  Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low. Serve this dish immediately upon reaching desired heat.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I dished up the gnocchi onto individual serving plates, then garnished with grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I really hope you will consider making this chicken recipe. I think you will be surprised at just how simple it is to make in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

Chicken, Parmesan & Spinach Gnocchi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • Salt, pepper and garlic powder (to lightly season chicken)
  • 1 Tablespoon olive oil
  • 16 ounces potato gnocchi (found in pasta section)
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 2 Tablespoons all purpose flour
  • 1¼ cups milk
  • 3 cups fresh spinach, chopped
  • Additional salt/pepper and milk, if necessary
  • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Directions
  1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
  2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
  3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
  4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
  5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
  6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

 

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Teriyaki Chicken with Homemade Sauce

Here it is… the middle of a freezing winter in Oregon, but on one clear, cold, yet beautiful evening last week, we grilled Teriyaki Chicken With Homemade Sauce OUTSIDE on our BBQ! It was fun, and made us anticipate the hot days of summer which, thankfully, are coming SOON!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!
I got this simple recipe for an “enhanced” Teriyaki sauce marinade from my sister Julie many years ago. I usually cut the chicken into cubes, marinate them then place chicken on skewers and grill, but this time, I left chicken breasts whole (thin ones) and grilled them, with the same delicious results!  The sauce is ridiculously easy to make, and the chicken is full of flavor. See the Notes section of printable recipe for info. on using this marinade for steak).

Here’s how you make the sauce:

In a medium sized bowl, mix together teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir well until ingredients are fully combined.  Lightly season chicken pieces with salt. Place chicken into a covered container (or heavy duty gallon sized resealable plastic bag) and pour the marinade over the top. Turn to coat all pieces with marinade sauce. Cover container; refrigerate chicken and marinade for at least 6 hours for best flavor (overnight is the best!). Turn chicken occasionally to fully coat.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

When chicken has finished marinating, place chicken onto hot BBQ grill (outdoor or indoor grill) and cook until done. If desired, you can baste the chicken while it cooks with the sauce. (Do NOT use the leftover sauce once the chicken is fully cooked- discard).

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

That’s it! See how very easy that was?  The teriyaki chicken has a wonderful flavor, and can be served as an entree… or it can be used to make teriyaki chicken sandwiches (with some grilled pineapple rings- yum!), or can be used in salads or teriyaki rice bowls. The possibilities are endless, and the flavor is wonderful!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

I love recipes that can be made up ahead of time (like marinading the chicken all day), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family!

Have a great day. May you have eyes to see beauty all around as you go through your day.  Whether in a stunning sunset, the eyes of a friend or family member, or a kindness shared or observed… be the kind of person that seeks to find true beauty in it all; be grateful and kind.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Recipe Source:  My sister Julie M.

Teriyaki Chicken with Homemade Sauce
 
Prep time
Total time
 
This enhanced teriyaki sauce marinade will add additional flavor to grilled chicken (whole boneless breasts, thighs, or kebabs) OR thinly sliced steak.
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • 1 cup teriyaki sauce
  • 1 cup sugar
  • ¼ cup cooking sherry
  • ¼ teaspoon ground ginger
  • 3-4 minced garlic cloves
  • salt (to season meat with)
  • 4-6 pieces boneless skinless chicken breasts or thighs
Directions
  1. In medium sized bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
  2. Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag. Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
  3. Once meat is done marinating, grill (on outdoor or indoor grill) until done. Serve, and enjoy!
Notes
Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

 

 

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Alice Springs Chicken (Outback Steakhouse Copycat)

Do chicken breasts, covered with bacon, mushrooms, Jack and Cheddar cheese in a honey mustard sauce sound good? If so, you will enjoy this Alice Springs Chicken (Outback Steakhouse Copycat) recipe, a popular menu item at this nationally known restaurant.Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

I found the recipe in a cookbook I have had for years, which features kitchen clones from famous restaurants, and decided to make this one. It really tastes wonderful! The recipe itself is very easy to prepare, and the end result is fantastic! Here’s how to make this dish at home:

Combine Dijon mustard, honey, oil, and lemon juice in a small bowl. Blend well with a fork until combined.  Place chicken breasts in a resealable plastic food storage bag, Pour about 2/3 of the sauce over the chicken. Make sure chicken gets coated with sauce, then place in refrigerator and let marinate for 2 hours.  Cover and refrigerate the remaining 1/3 of the sauce until time to serve the meal.

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

In a small skillet, sauté sliced mushrooms in butter until cooked through (approx. 4-5 minutes). Set aside.

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Heat oil in a large OVENPROOF skillet (If you don’t have an ovenproof skillet, sear the chicken breasts as directed in regular skillet, then transfer them to a baking dish). When oil is hot, add the chicken breasts. Cook them for 3-4 minutes per side. until golden brown. Once done, move the skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

***Here’s my TIP... make SURE the chicken breasts are thin. I took 2 really thick chicken breasts and sliced them horizontally when I made this dish. The very first time I made this recipe, I was cooking this for 6 people and used a couple large/thick chicken breasts in the mix. Even with the pan-searing AND the baking time in the recipe, the really thick ones did not fully cook all the way through (about 85 percent), so I had to take their plates back and microwave the chicken for our good friends who were over for dinner. Ugh. That sure was embarrassing.  We laughed about it, but I was mortified!  Have not repeated THAT mistake since, thankfully!

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Brush each chicken breast with a bit of the reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle the chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast (can cut to fit). Evenly place cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Cook the chicken breasts, uncovered,  in a preheated 375 degree oven for 9-10 minutes. When done, the cheese should be fully melted and should have begun to bubble. Remove hot skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Serve the reserved honey mustard sauce in a bowl on the side, OR place a spoonful onto the dinner plate and place the chicken on top of the sauce (that’s how I serve it!). Serve while hot, and enjoy this delicious restaurant-cloned chicken dish! 

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

At times it’s fun and economical to be able to re-create popular restaurant menu items in the comfort of your own kitchen. Sure hope you will consider trying this one… and sincerely hope you and your loved ones enjoy it!  Have a wonderful day.

Alice Springs Chicken (Outback Steakhouse Copycat) / The Grateful Girl Cooks!

Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur. Pages 200-202.  Published by The Penguin Group. Published 1997

Alice Springs Chicken (Outback Steakhouse Copycat)
 
Prep time
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Total time
 
Chicken breasts, topped with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce... A copycat restaurant recipe that is sure to please!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For the Honey Mustard Marinade:
  • ½ cup Dijon mustard
  • ½ cup honey
  • 1½ teaspoons vegetable oil
  • ½ teaspoon lemon juice
For Chicken:
  • 4 thin skinless, boneless chicken breasts (or slice 2 thick breasts in half horizontally lengthwise)
  • 1 Tablespoon vegetable oil
  • 2 cups sliced button mushrooms (approx. 10-12 mushrooms)
  • 2 Tablespoons butter
  • Salt, Pepper, Paprika (to lightly season chicken with)
  • 8 slices bacon, cooked
  • 1 cup grated Jack cheese
  • 1 cup grated Cheddar cheese
  • 2 teaspoons fresh parsley, finely chopped
Directions
  1. Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour ⅔ of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.
  2. In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.
  3. Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).
  4. Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about ¼ cup of each type of cheese onto each piece of chicken).
  5. Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.
  6. Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!
Notes
PREP TIME reflects 2 hours for marinating chicken breasts.

 

 

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Chicken Divan

Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan, and at this point in my life it would be incredibly difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!Chicken Divan / The Grateful Girl Cooks!
According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

I was given the recipe by my friend Elnora when I was getting married so MANY years ago. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met.  I am so grateful she gifted me with her recipe, because we truly LOVE this dish.  The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare!

Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

Before assembling the casserole, cook boneless chicken breasts in boiling water (can add onion, celery, and carrots to water for additional flavoring if desired) until done. Remove and let cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Chicken Divan / The Grateful Girl Cooks!

Arrange the chicken cubes on top of the broccoli.  Sprinkle again with Parmesan cheese.

Chicken Divan / The Grateful Girl Cooks!

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar cheese, lemon juice, curry powder, and salt and pepper. Mix until fully combined. The sauce will be fairly thick.

Chicken Divan / The Grateful Girl Cooks!

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover.  Generously sprinkle with additional Parmesan cheese, then lightly sprinkle with paprika.

Chicken Divan / The Grateful Girl Cooks!

Place several small pads of butter on the top of the casserole. Bake casserole, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color, and the cheese sauce is bubbly around edges of pan.

Chicken Divan / The Grateful Girl Cooks!

When casserole is done, remove to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Chicken Divan / The Grateful Girl Cooks!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken casserole (you’ve got chicken, rice AND broccoli). The leftovers are wonderful, as well.

Chicken Divan / The Grateful Girl Cooks!

The chunks of chicken breast taste magnificent with the sauce and broccoli. The bed of rice that it lays on provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

Chicken Divan / The Grateful Girl Cooks!

While I know this is not the most “health-conscious” or calorie-conscious meal, I gotta tell ya… sometimes ya just gotta go for it and enjoy a wonderful meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Chicken Divan / The Grateful Girl Cooks!Recipe Source: Elnora Hall

Chicken Divan
 
Prep time
Cook time
Total time
 
Easy to prepare, delicious casserole, featuring chicken breast chunks and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
As Prepared By:
Recipe type: Entree - Casserole
Serves: 8-10 servings
Ingredients
  • 3 boneless, skinless chicken breasts
  • 2 small packages frozen broccoli spears
  • 2 cans cream of mushroom soup
  • 1 cup mayonnaise
  • 1 carton (8 ounces) sour cream
  • 1 cup grated sharp cheddar cheese
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 teaspoon curry powder
  • Salt and pepper, to taste
  • Parmesan cheese (fresh grated OR can use "green shaker can")
  • Paprika (to sprinkle on top of casserole prior to baking)
  • Butter (enough for small pads of butter on top of casserole)
  • Rice, prepared according to instructions on package
Directions
  1. Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
  2. Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
  3. In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
  4. Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
  5. Serve casserole hot over a bed of fluffy rice... and ENJOY!
Notes
Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

 

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Honey BBQ Chicken Strips

My husband and I really enjoyed a new (to us) recipe for Honey BBQ Chicken Strips that I made recently. Sweet and slightly sticky from a Honey/BBQ sauce, these nicely seasoned, browned, then baked chicken strips were fantastic!Honey BBQ Chicken Strips / The Grateful Girl Cooks!
Best part? They were full of flavor… and didn’t take too much time to make! (NOTE: I only made a HALF recipe since only two of us were eating, so that is reflected in my photos)  Here’s how you make them:

Season chicken strips with salt and pepper. Place in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat chicken pieces. Cover bowl, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

In one bowl, mix together 2 cups buttermilk and hot sauce. Set aside.
In second bowl, stir together flour, salt, pepper, garlic powder and paprika. Set aside.
In third bowl, mix together BBQ sauce, honey and apple cider vinegar. Set aside.

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

When chicken is done marinating, remove strips from buttermilk and let excess drip off. Dip and fully cover the chicken strips (one at a time) in 1) FLOUR MIXTURE (shake off excess), then 2) BUTTERMILK MIXTURE (letting excess drip off), then 3) back in to the FLOUR MIXTURE. Set all the coated pieces on a large plate or platter until all pieces are finished being coated. It’s a tad messy, but keep going… it will be worth it!

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Fry until golden brown; flip over and cook other side. Once both sides are golden brown, remove to wire rack or paper towels (chicken will be baked after this step, so strips don’t have to be fully cooked through).

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides.  Place the coated strips onto parchment paper lined baking sheet.  Bake at 350 degrees for 20 minutes, until fully cooked.

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

When done, remove from oven, sprinkle with sesame seeds and/or dried parsley for a garnish (optional). Serve and enjoy!

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

I served the chicken strips with a small salad and rice on the side, but these would be a great “snack/appetizer” treat for munching on while watching football or a great game on TV with a friends or family! These delicious chicken strips have great flavor, and the sticky Honey BBQ sauce makes them “lip-smacking delicious”!

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

I sure hope you will consider making these delicious chicken strips. I am thankful to have found the recipe from Trish, at “Mom On Time Out”. It’s a “keeper”.  Have a blessed day!

Honey BBQ Chicken Strips / The Grateful Girl Cooks!

Recipe Source: http://www.momontimeout.com/2015/08/honey-bbq-chicken-strips-recipe/

Honey BBQ Chicken Strips
 
Prep time
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Total time
 
Chicken strips are marinated in buttermilk, seasoned, browned, then baked to tasty perfection in a sweet, slightly sticky Honey/BBQ sauce.
As Prepared By:
Recipe type: Entree
Serves: 6-8 servings
Ingredients
  • 2 pounds chicken tenders or boneless chicken breasts, cut into long strips)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Vegetable oil (for frying... at least 1 inch deep)
  • 4 cups buttermilk (divided)
  • 1 Tablespoon hot sauce
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup barbecue sauce
  • ¼ cup honey
  • 1 Tablespoon apple cider vinegar
  • Sesame seeds/parsley (Optional, for garnish)
Directions
  1. Season chicken strips with salt and pepper. Place in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat chicken pieces. Cover bowl, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.
  2. In medium bowl, mix together 2 cups buttermilk and hot sauce. Set aside.
  3. In small bowl, stir together flour, salt, pepper, garlic powder and paprika. Set aside.
  4. In shallow bowl, mix together BBQ sauce, honey and apple cider vinegar. Set aside.
  5. When chicken is done marinating, remove strips from buttermilk and let excess drip off. Place chicken strips (coating one at a time) in FLOUR MIXTURE, then BUTTERMILK MIXTURE, then put back in FLOUR MIXTURE to coat. I set all the coated pieces on a large platter until all were coated.
  6. Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Fry until golden brown; flip over and cook other side. Once both sides are golden brown, remove to wire rack or paper towels (chicken will be baked, so strips don't have to be fully cooked through).
  7. Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet.
  8. Bake at 350 degrees for 20 minutes, until fully cooked. When done, remove from oven, sprinkle with sesame seeds and/or dried parsley for a garnish (optional). Serve and enjoy!

 

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