MORE chicken recipes!

A bit of background: we raise our own chickens to feed the family. It's much less expensive than buying poultry in the store (about $.50 to $.70 cents/lb. depending on feed costs), so we eat quite a bit of chicken.

In order to avoid becoming weary of eating the same old chicken dishes, I've been searching for a large variety of recipes. I already shared some in a post in June 2009 and one in November of 2009, and here are more that I've found since then:



The family RAVES over these!

Yummy Baked Chicken Wings

1/3 c. flour

1 Tbsp. paprika

2 tsp. garlic salt

1 tsp. black pepper

3/4 to 1 tsp. cayenne pepper (if you'd like some spice)

3 lbs (about 20 - 25) chicken wing segments

Mix flour and seasonings. Put into a plastic bag and add wings. Shake well. Line a pan with foil, spray with cooking spray. Lay wing segments in pan, bake at 425 degrees for 40 - 45 minutes. Serve with BBQ sauce, ranch dressing or any other dip/sauce of your choice.

This is a SUPER simple, SUPER fast dinner to throw together! It does take 30 minutes to bake. My family LOVED it!!! I added a tossed salad and some green beans to round it out.

Bruschetta Chicken Bake

• 1 14 1/2 oz. can diced tomatoes, undrained
• 2 garlic cloves, minced OR 1 tsp. minced garlic
• 1 6 oz. box chicken flavored stuffing mix
• 1/2 c. water
• 1 1/2 lbs. boneless skinless chicken breasts, cut into bite sized chunks
• 1 tsp. dried basil
• 1 c. shredded mozzarella cheese

Preheat oven to 400 degrees. Place tomateos with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside

Place chicken in 13 x 9 baking dish; sprinkle with basil & cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through.

Here's a skillet chicken meal that we really enjoyed!

Santa Fe Chicken & Rice

• 1 lb. boneless skinless chicken breast, sliced thin
• 8 oz. salsa
• 1 8 oz. can corn, drained (I used frozen)
• 1 15 oz. can black beans, drained
• 1/2 c. shredded taco or monterey pepper jack cheese, grated
• 2 c. cooked rice

Spray skillet with cooking spray and heat. Add chicken, cook on medium heat until no longer pink. Stir in salsa, corn and beans and heat through . Sprinkle with cheese. You can also choose to add the rice before sprinkling with cheese. Remove from heat and letset until cheese melts a bit. Serve over the rice if you didn't mix it in.

Chicken and cheese make a great dish for kid appeal:

Cheesy Chicken Lasagna

• 3 Tbsp. margarine
• 1/2 c. chopped onion
• 1 can cream of chicken soup
• 1 4 oz. can mushroom pieces, drained
• 1/3 c. milk
• 16 oz. container cottage cheese
• 6 lasagna noodles, cooked
• 2 to 3 c. cooked chicken, cut up
• 1 8 oz. pkg shredded Cheddar cheese
• 1 8 oz. pkg. shredded Mozzarella cheese
• 1/4 c. grated Parmesan cheese

Melt butter in a medium saucepan and saute onion. Stir in soup, mushrooms, milk and cottage cheese. Layer half the noodles in a 9 x 13 pan. Cover with 1/2 the sauce mixture, 1/2 the chicken and 1/2 of each the Cheddar and Mozzarella cheeses. Repeat and top with Parmesan cheese. Bake at 350 degrees for 45 to 50 minutes.



Okay, so this one is turkey, but it's still poultry!

Tasty Turkey Burgers

• 1 lb ground turkey
• 1/2 cup dry breadcrumbs (I use whole wheat)
• 3 tablespoons onions, minced
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon paprika
• 2 garlic cloves, minced
• 1/4 teaspoon liquid red pepper seasoning (optional)
• black pepper, to taste
• 6 hamburger buns, to serve

Combine all ingredients in large bowl. Shape into 6 patties. Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side. Serve in hamburger buns with desired toppings.

My fave toppings: lettuce, tomato, onion, pickles, ketchup, and mayo.

Here's a dish that's a bit more elegant than a casserole, and the kids love it too!

Chicken Drumsticks Pierre

• 1/2 c. flour
• 1 tsp. salt
• 2 dashes pepper
• 16 chicken drumsticks
• 6 Tbsp. butter
• 2 15 oz. can diced tomatoes
• 1 c. water
• 4 Tbsp. brown sugar
• 4 Tbsp. vinegar (we use white)
• 4 Tbsp. worcestershire sauce
• 2 tsp. salt
• 2 tsp. chili powder
• 2 tsp. dry mustard
• 1 tsp. celery seeds
• 2 cloves garlic, minced
• 6 to 10 drops hot pepper sauce (optional)

Mix together the flour, salt, and pepper. Coat the drum sticks with the seasoned flour. Melt the butter in a skillet with a lid. Brown the chicken over medium heat on all sides. Remove the chicken from the pan. In the same pan, combine the rest of the ingredients and bring to a boil. Reduce the heat, return the chicken to the pan, cover and simmer about 45 minutes.

We like to serve this over hot boiled rice.

Makes 8 servings.



Spicy Chicken Fillet Sandwiches

• 1/3 c. hot sauce (we use Louisiana hot sauce)
• 2/3 c. water
• 1 c. flour
• 2 1/2 tsp. salt
• 4 tsp. cayenne pepper
• 1 tsp. ground black pepper
• 1 tsp. onion powder
• 1/2 tsp. paprika
• 1/8 tsp. garlic powder
• 4 - 8 chicken breast fillets (with our large chickens, I can get 3 - 4 fillets out of one breast half)
• hamburger buns
• mayonnaise or Miracle Whip
• lettuce leaves
• sliced tomato

Combine pepper sauce and water in a small bowl. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder in another shallow bowl. Working with one fillet at a time, coat each piece with the flour, the dredge it in the diluted pepper sauce. Coat chicken once again in the flour mixture and place on a broiler pan. Repeat for all the chicken fillets. Broil in oven until golden brown on each side and fillets are cooked through completely. Serve each fillet on a hamburger bun with mayonnaise, lettuce and tomato.



'Tis the season for grilling, and this is our favorite grilling marinade!

Grilled Chicken Legs

• 4 chicken leg quarters, divided into drumsticks and thighs if desired
• 1 tsp. sugar
• 1 tsp. seasoning salt
• 1 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 Tbsp. olive oil
• 2 to 3 Tbsp. water

Combine all ingredients in a ziplock bag. Add chicken and chill for up to 4 hours. Grill over low heat until browned on all sides, turning once, about 30 to 40 minutes a side, until meat is all cooked and juices run clear when poked with a fork or tip of a knife.