Heavenly Chicken Recipes

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JENNIE'S HEAVENLY SLOW COOKER CHICKEN



Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

  • Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

HEAVENLY CHICKEN



Heavenly Chicken image

I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.

Provided by kimberlynewport

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup scallion, sliced
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
2 cups skim milk
1 cup cracker crumb
1 cup parmesan cheese, grated
8 boneless chicken breast halves, skinned
2 (10 ounce) packages frozen chopped spinach, cooked according to package directions and well-drained
1 cup cooked cubed ham

Steps:

  • In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
  • Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
  • Arrange the breast halves in a greased 13 x 9-inch baking dish.
  • Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
  • Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.

Nutrition Facts : Calories 416.3, Fat 17.9, SaturatedFat 8.3, Cholesterol 109.8, Sodium 395.5, Carbohydrate 22.1, Fiber 2.8, Sugar 0.9, Protein 41.2

HEAVENLY CHICKEN SALAD



Heavenly Chicken Salad image

A community favorite and a beloved luncheon dish; the secret is Major Grey's chutney!

Provided by sandy

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 10

1 (8 ounce) can water chestnuts, drained and halved
2 tablespoons fresh lemon juice
2 pounds cooked and chopped chicken breast
½ bunch celery, chopped
1 pound red seedless grapes, halved
1 cup toasted slivered almonds
1 cup mayonnaise
½ (8 ounce) jar Major Grey's chutney
½ teaspoon curry powder
1 teaspoon salt

Steps:

  • Toss the water chestnuts with the lemon juice in a large bowl. Add the chicken, celery, grapes, and almonds to the water chestnuts. Stir the mayonnaise, chutney, curry powder, and salt together in a separate bowl. Fold the chicken mixture into the mayonnaise mixture; stir to coat evenly. Chill in refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 24 g, Cholesterol 99 mg, Fat 43.4 g, Fiber 3.4 g, Protein 32.1 g, SaturatedFat 7.9 g, Sodium 557.8 mg, Sugar 16.6 g

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