Cheatersweetandsourchicken Recipes

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EASY CHEESY CHICKEN I

Put this in a slow cooker in the morning, and dinner is easy and delicious. Serve over rice or noodles.

Provided by Leslye Miyashiro

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 7



Easy Cheesy Chicken I image

Steps:

  • Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
  • In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
  • Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 13.3 g, Cholesterol 101.1 mg, Fat 19.6 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 9.5 g, Sodium 1146.2 mg, Sugar 1.7 g

6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

CHEESY CHICKEN

A delicious, quick recipe. Your family will absolutely love it! It is almost as good leftover, too - quickly heated in the microwave.

Provided by Michael Rondeau

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 4



Cheesy Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 6.7 g, Cholesterol 113.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 9.2 g, Sodium 751.4 mg, Sugar 1.1 g

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of celery soup
8 ounces shredded Cheddar cheese
1 cup croutons

CHEATER'S HOMEMADE CHICKEN BROTH (SPLENDID TABLE)

From The Splendid Table and Lynne Rossetto Kasper. Makes about 4 cups; doubles and triples easily. 5 minutes prep time; 30 minutes stove time. The broth keeps for 4 days refrigerated and 6 months frozen. Claimed by the editor of Gormet to be the best she ever had. Put here for safe keeping

Provided by RubySue

Categories     Clear Soup

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9



Cheater's Homemade Chicken Broth (Splendid Table) image

Steps:

  • In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
  • Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.

Nutrition Facts : Calories 98.3, Fat 1.9, SaturatedFat 0.5, Sodium 1053.1, Carbohydrate 7.5, Fiber 1.1, Sugar 3.6, Protein 7.1

1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
3 (14 ounce) cans chicken broth or 3 (14 ounce) cans vegetable broth
1 onion, medium to large, coarse chopped (if organic, trim away root but leave skin)
1 stalk celery & leaves, coarse chopped
1/2 medium carrot, coarse chopped (leave unpeeled if organic)

CHEATER SWEET AND SOUR CHICKEN

My kids love this fast fix for chicken nuggets. There is an unusual ingredient, but it works perfectly. I wondered about the addition of pancake syrup also, but it makes such a nice sweet and sour sauce. This meal is very much a kid pleaser!

Provided by Dawn399

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12



Cheater Sweet and Sour Chicken image

Steps:

  • Cook chicken nuggets for only half of required baking time and set aside.
  • Saute onion and green pepper in vegetable oil until crips tender.
  • Add pineapple chunks, reserving juice.
  • Heat on low.
  • Add cornstarch to reserved pineapple juice and stir until dissolved.
  • Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
  • Bring to a boil and add cornstarch mixture.
  • Continue to boil until mixture begins to thicken@ 2-3 minutes.
  • Reduce heat.
  • Add chicken and stir to coat them in sauce.
  • Cook until heated through@ 5-10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 334, Fat 3.2, SaturatedFat 0.6, Sodium 877.3, Carbohydrate 70.4, Fiber 1.9, Sugar 19, Protein 6.3

1 box frozen breaded chicken nuggets (about 20 per package)
1 green pepper (chopped)
1 onion (cut into wedges)
2 teaspoons vegetable oil
1 (14 1/2 ounce) can chicken broth
1/2 cup pancake syrup (yes, use pancake syrup, no substitutions)
1/4 cup cider vinegar
2 -3 tablespoons soy sauce
1 (8 ounce) can pineapple chunks, reserve juice
3 tablespoons cornstarch
1/2 teaspoon garlic powder
2 cups hot cooked rice

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY

Here's what you need: cheese cracker, pepper, flour, eggs, skin-on chicken drumsticks, skin-on chicken thighs, broccoli floret, yukon potato, olive oil, fresh rosemary, garlic, salt, pepper, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14



Cheddar Oven Fried Chicken Recipe by Tasty image

Steps:

  • Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  • In a separate bowl, beat eggs until smooth.
  • Roll each chicken piece into flour and then coat into eggs.
  • Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  • Arrange chicken pieces on a parchment-lined baking sheet.
  • Preheat oven to 425°F (220°C).
  • In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  • Arrange vegetables on parchment-lined baking sheet.
  • Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  • Top chicken with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

3 cups cheese cracker, crushed
¼ teaspoon pepper, optional
2 cups flour
5 eggs, whisked
4 skin-on chicken drumsticks
4 skin-on chicken thighs
3 cups broccoli floret
3 cups yukon potato, quartered
3 tablespoons olive oil
2 tablespoons fresh rosemary, leaves, chopped
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
fresh parsley, for garnish

CHEESY CHICKEN CHOWDER

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Cheesy Chicken Chowder image

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

EASY CHEDDAR-CHICKEN BAKE

When time is tight, this is a great recipe to have on hand. Made with cheddar, rice and yellow peppers, this easy chicken bake is oven-ready in 20 minutes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 12



Easy Cheddar-Chicken Bake image

Steps:

  • Heat oven to 350°F.
  • Melt butter in small skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Spoon into large bowl. Add remaining ingredients; mix well.
  • Spoon into casserole sprayed with cooking spray.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 125 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 37 g

2 Tbsp. butter
1 sweet onion, finely chopped
3 cups chopped cooked chicken breasts
2 cups cooked long-grain wild rice
1 jar (12 oz.) roasted yellow peppers, drained, chopped
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped fresh parsley
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. milk
1/2 tsp. garlic powder
1/2 tsp. black pepper

CHEESY CHICKEN RECIPE

Try our easy Cheesy Chicken Recipe for a quick weeknight entrée! This Cheesy Chicken Recipe stars tender chicken breasts, broccoli and rice.

Provided by My Food and Family

Categories     Chicken

Time 20m

Yield 4 servings

Number Of Ingredients 6



Cheesy Chicken Recipe image

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add broccoli, soup and VELVEETA to skillet; mix well. Cook on medium heat 7 min. or until VELVEETA is melted and sauce is heated through, stirring frequently.
  • Serve chicken and broccoli mixture over rice.

Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1050 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 33 g

2 tsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups frozen broccoli florets, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups hot cooked long-grain white rice

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