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INGREDIENTS 1 whole cornfed, free range chicken 50 grams butter 50 grams sage, rosemary, thyme, finely chopped 2 carrots, peeled 1 onion, halved 1 lemon, sliced 3 tablespoons olive oil Salt and pepper INSTRUCTIONS Preheat the oven to 180C. Place the whole chicken on a roasting tray, place your fingers into the neck to separate the skin and the breast meat. Insert slices of butter and a quart of the chopped herbs and tuck firmly down. Place carrot, onion and lemon inside the cavity of the chicken, leaving 2 slices of lemon to tuck inside the chicken thighs. Rub the skin of the chicken with herbs, salt and pepper and drizzle with olive oil. Roast for about an hour to an hour and fifteen minutes or until the juices run clear and the chicken is cooked though. source  :  https://www.tastemade.co.uk/videos/roast-herb-chicken

Ingredients 3 cups  uncooked elbow macaroni Bacon: 2 tablespoons  butter 12 slices  bacon  (diced into 1-2 inch pieces) Chicken: 1.5-2 lbs  uncooked chicken  (cubed) 1/4 teaspoon  salt 1/4 teaspoon  ground black pepper 1/2 tablespoon  paprika Veggies: 1  green bell pepper  (diced) 1 medium  onion  (diced) 2 tablespoons  minced garlic Cheesy Mixture: 3 tablespoons  butter 1/3 cup  all-purpose flour 3 cups  milk 1 package  Dry Ranch Mix  (optional) 1 package  (8oz) cream cheese  (room temperature) 3 cups  shredded Cheddar cheese 1 can  (10 3/4 oz) cream of chicken soup, condensed Toppings:  Cooked bacon 1 cup  shredded cheddar cheese 1/4 cup  panko crispy bread crumbs  (optional) Instructions Heat oven to 375°F. Cook and drain macaroni as directed on package. Cook Bacon: In a large skillet, over medium-high heat, melt two tablespoons of butter and cook the...

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPaRING CHICKEN BREaSTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken o...

Ingredients 8 oz angel hair pasta (1/2 of a 16 oz. box) 2 cups chopped, cooked chicken 2 (10 oz) cans cream of chicken soup 1 cup salsa 1 cup sour cream 2 cups Mexican cheese blend, divided use 1 tbsp taco seasoning dried parsley, for topping (optional) Instructions Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well. Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning. Stir well to combine (this will take a few minutes.) Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley. Cover with nonstick aluminum foil. Cook in the oven for about 25 minutes (until hot and bubbly.) source :  Click Here

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seasoning Blend. Combine salt, fresh ground pepper, paprika, cayenne pepper, garl...

Ingredients: 2 cups diced, cooked chicken 8 oz angel hair pasta (1/2 box) 2 (10 oz) cans cream of chicken soup, undiluted 1 cup salsa 1 cup (8 oz.) sour cream 2 cups Mexican cheese blend, divided use 1 tbsp taco seasoning Dried parsley, for topping (optional) Cooking Note: For the chicken, to make it quicker, you can use a store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigerated section and freezer sections of your grocery store. source : site

INGREDIENTS 1 lb pasta – cooked 1 lb chicken tenders 2 TBS butter 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an alfredo kinda thing.) 1 cup milk 1 10 oz can Rotel (tomatoes & chilies) 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery) 1/2 tsp cumin 2 TBS sriracha or other hot sauce 1 cup Panko or other bread crumbs 1 cup grated cheese (I used a cheddar & mozzarella mix) more full recipes : site

Ingredients 4 boneless skinless chicken breasts, thinly sliced 2 Tablespoons Olive oil Salt Pepper 8 ounces sliced mushrooms Creamy Parmesan Garlic Sauce: 1/4 cup butter 2 garlic cloves minced 1 tablespoon flour 1/2 cup chicken broth 1 cup heavy cream or half and half 1/2 cup grated parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 teaspoon salt 1 cup spinach chopped Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. add the spinach and let simmer until it starts to thicken and spinach wilts. add the chicken and...

SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI INGREDIENTS: 2 boneless, skinless chicken breásts 1 (11 or 15-oz) cán corn, dráined 1 (15-oz) cán bláck beáns, dráined ánd rinsed 1 (10-oz) cán diced tomátoes ánd green chilies, undráined 2 cups chicken broth 1 cup cooked, chopped bácon 1 (1-oz) pácket Hidden Válley Ránch Originál seásoning & sálád dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8-oz) páckáge creám cheese 1 cup shredded cheddár cheese INSTRUCTIONS: Pláce chicken át bottom of slow cooker. Ádd corn, bláck beáns, diced tomátoes ánd green chilies, chicken broth, cumin, chili powder, onion powder ránch seásoning ánd bácon. Stir together. Pláce creám cheese on top of chicken. Cover with lid ánd cook on LOW for 6-8 hours. Remove chicken from slow cooker ánd shred with 2 forks. Return to slow cooker. Stir cheddár cheese into chili. source : site

Ingredients 2 cups uncooked spiral pasta 1 cup sour cream 1 cup salsa 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 can (15 oz) corn (drained) 1 can (15 oz) black beans (drained & rinsed) 2 cups cooked shredded/chunked chicken 2 cups shredded cheese Instructions Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. Take the tin foil off and let cook an additional 5 minutes. Garnish with green ...

INGREDIENTS  16 oz thin spaghetti, cooked (or any of your favorite noodles)  ½ cup butter (plus more for buttering pan)  4 chicken breasts, cooked, diced  2 cans cream of chicken soup  2 cup sour cream  ½ cup dry white wine (I use Beringer, but you can also use cooking wine)  1 tsp kosher salt  1/2 tsp ground black pepper  2 Tbsp parmesan cheese  2 cup shredded mozzarella cheese INSTRUCTIONS Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles. Pour into a buttered 13x9. Sprinkle both cheeses on top. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy! source : site

Ingredients 4 skinless/boneless chicken breasts pounded to ¾ inch thick Salt/Pepper to taste 2 Tablespoons vegetable oil Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese chopped into bits 3/4 cup Provolone cheese chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 1 cup panko 2 teaspoons garlic powder 5 Tablespoons melted butter Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight. Heat 2 Tablespoons of vegetable oil in a cast iron skillet ov...

INGREDIENTS For the Chicken: 3 large boneless skinless organic chicken breasts 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided 1/2 tsp Great Value Organic Garlic Powder 1/2 tsp Great Value Organic Chili Powder 1/4 tsp Great Value Organic Cumin Salt and Pepper to taste For the Salsa Rice: 1 tbsp butter 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend 1 tsp Great Value Organic Garlic Salt 1 tsp Great Value Organic Cumin 1 organic lime, juice of 1 3/4 cup Great Value Organic low sodium Chicken Broth 1 cup Great Value Organic Mild Salsa, plus extra for serving 1 (15oz) can Great Value Organic Pinto Beans, drained 1 1/2 cups Colby Jack Cheese, shredded 1 organic avocado, sliced 2 tbsp organic green onions, diced INSTRUCTIONS Season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. Sear the chicken for 3 minutes per sid...

Ingredients 3 cups, or 409 grams, cake flour (you can use regular flour) 1 Tbsp baking powder 1/2 tsp salt 1 and 3/4 cup, or 368 grams, granulated sugar zest of 1 lemon, peeled with a vegetable peeler (no white pith) 1 cup, or 226 grams, unsalted butter, at room temperature 4 large eggs, at room temperature 2 tsp lemon paste (optional!) 1 cup or 240 grams buttermilk 1/3 cup or 81 grams fresh lemon juice frosting 1 cup or 226 grams, unsalted butter, at room temperature 6 cups, or 600 grams, confectioner's sugar 6-8 Tbsp or 90-120 grams fresh lemon juice, plus more if needed 1/4 cup or 37 grams poppy seeds optional: one small drop yellow gel food coloring garnish very thin slices of lemon mint leaves Instructions Preheat oven to 350F Grease and flour 3 9-inch baking pans, and then line the bottoms with a round of parchment paper. Note: the parchment paper is important because the cakes can stick without it. Whisk the flour, baking powder, and salt together. Set aside. Put the sugar i...

Ingredients 3 garlic cloves , minced 4 oz sun-dried tomatoes 2 tablespoons olive oil 1 lb chicken breast tenderloins , sliced 1/4 teaspoon salt 1/4 teaspoon paprika 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk) 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 1 tablespoon basil 1/4 teaspoon red pepper flakes 1/2 cup reserved cooked pasta water or more 1/4 teaspoon salt to taste Instructions In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.   add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions....

 INGREDIENTS: 1- 6.9 ounce box chicken rice a roni or any boxed rice and pasta mix 1 cup carrots, sliced 1/2 cup green pepper, chopped 1/2 cup onion, finely diced 1- 10.5 ounce can cream of chicken soup 1 cup sour cream 2 cups cooked chicken breast, chopped 1/2 teaspoon black pepper 1/2 cup shredded sharp cheddar cheese INSTRUCTIONS: Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Cook the rice a roni according to package directions, adding the carrots, green pepper and onion in the last 5 minutes of cooking. Stir in the cream soup, sour cream, chicken breast and black pepper. Remove from heat. Spread the rice mixture evenly in the baking dish. Cover with cheese. Bake uncovered for 30 minutes then serve! source : site

Ingredients 4 large chicken breasts boneless, skinless 1 medium onion chopped 8 pieces Swiss cheese 1 tsp garlic salt 1 tsp pepper 1/2 cup butter melted (1 stick) 1 10 oz can Rotel® 1 10 oz can cream mushroom soup 1 1/2 cup dry stuffing mix I used Stove Top® 1 8 oz chicken broth* Instructions Spray a crock pot with a non stick spray. Place onions in bottom of crock pot then add chicken breasts. Sprinkle with garlic salt and pepper. Top each piece of chicken with 2 pieces of Swiss cheese. add stuffing mix then pour melted butter over chicken. Pour Rotel® and cream of mushroom soup over chicken and then add chicken broth. Cover and cook on low for 8-10 hours or on high for 6 hours. full recipes : site

INGREDIENTS 2 bone-in chicken thighs 8 ounces chicken breasts 8 ounces chicken wings 1 cup flour 1 teaspoon allspice 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ginger powder 2 teaspoons salt and pepper 2 3/4 cups milk, divided 1 bouillon cube 1 egg, beaten INSTRUCTIONS In a bowl, combine the flour, allspice, chili powder, garlic powder, paprika, ginger, salt and pepper. In a sauce pot over low heat, add the chicken, 2 1/4 cups milk and bouillon cube. Cook for 20 minutes. Preheat oil to 400 degrees. In a shallow dish, combine remaining milk and the beaten egg. Dip each chicken piece into the egg mixture, then coat well in the flour mixture. Deep-fry chicken in batches until golden brown.

Ingredients 5 pounds chicken wings 1 1/2 Tbs baking powder 2 Tbs vegetable oil 1/2 Tbs kosher salt Or less, see note 1/2 tsp freshly ground black pepper Ginger Soy Glaze: 1/4 cup honey 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty 1 1/2 tsps minced garlic 1 1/2 tsp minced ginger 1/4 cup water Instructions Wings instructions: Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings. Line a tray with foil, and set a wire rack inside the rimmed baking sheets. Brush rack with vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the s...

Ingredients 3 pounds chicken wings – about 32 wing sections 1/3 cup Cajun seasoning 1 cup BBQ sauce 2 TBSP Honey 1 TBSP Sriracha sauce 1 fresh lime Get IngredientsPowered by Chicory Instructions Preheat the oven to 350 degrees. Spray baking sheets with non-stick cooking spray. Place chicken wings on baking sheet in a single layer, without crowding. Sprinkle each wing liberally with Cajun seasoning. Bake on middle rack of the 350 degree oven for 30 minutes. While the chicken is baking begin preparing the basting sauce. While uncut, zest the lime until you have 1 TBSP of zest. Cut the lime in half and juice 1/2 of the lime, reserving juice and setting aside the other 1/2  lime for later. In a small bowl, mix the BBQ Sauce, Honey, Sriracha and the juice from 1/2 of the lime.  Stir until blended. Set aside. After 30 minutes, remove the chicken from the oven and baste with 1/2 of the prepared sauce using a basting brush. Return the chicken to the oven and continue cooking for 10 mi...