Family Pleasing Chicken Dinners - - The News for South Mississippi

Nancy's Corner

Family Pleasing Chicken Dinners

Chicken seems to always be a favorite for dinner but are you tired of the same old way of cooking it?  Try these ideas for delicious chicken dinners that are sure to please your family and make great leftover-planned over dinners too.

Easy Oven BBQ Chicken

  • 1/2 cup ketchup
  • 1/2 cup honey
  • 1/4 cup red wine vinegar
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil
  • 6 cut up chicken pieces

In a medium, plastic bowl, combine the ketchup, honey, vinegar and garlic.  Mix well, cover and refrigerate for at least 1 hour.  Preheat oven to 350 degrees.  Heat the olive oil in a large skillet over medium high heat.  Add the chicken parts and sauté for 2 to 3 minutes per side, just to sear the meat.  Transfer chicken to a 9x13-baking dish and cover each piece well with the reserved sauce.  Bake at 350 degrees for 35 to 45 minutes, basting with the sauce every 15 minutes. 

Sweet Mustard Chicken Bake

  • 4 boneless, skinless chicken breast halves
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup butter, melted
  • 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees.  Grease a shallow baking dish.  In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper.  Place chicken in the greased baking dish, and pour the honey mustard sauce over it.  Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Poppy Seed Chicken     

  • Vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 (8 ounce) package buttery round crackers, crushed
  • 1 tablespoon poppy seeds
  • 1/2 cup butter, melted
  • Salt and pepper to taste
  • Optional - frozen broccoli, frozen green beans or leftover rice

Heat oil in a skillet over medium-high heat.  Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear.  Set aside to cool.  Preheat oven to 350 degrees.  Spray 9x13 baking dish with non-stick spray.  Set aside. 

Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream.  Stir until well blended, and then transfer mixture to a prepared baking dish.  (Option:  May place frozen vegetables or cooked rice under the chicken.) 

In a separate bowl, combine the crushed crackers with the poppy seeds.  Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat.  Stir butter into the cracker mixture, and spread evenly over the chicken.  Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.

Chicken Spaghetti

  • 1 (16 ounce) package spaghetti
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 pound processed cheese (may use Mexican variety for added spice)
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 cup chopped green onion
  • 4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces

Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Heat soup in a large saucepan over low heat.  Add cheese and melt, stirring.  When cheese is almost melted, stir in tomatoes with green chile peppers and green onion.  Simmer over low heat for 2 to 3 minutes, stirring.  Add spaghetti and mix well, then stir in chicken.  Heat through and serve.

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