Creamy Chicken Dish Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

Steps:

• Spread rice into a greased 13x9x2 inches dish, set aside.
• In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
• Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Reduce heat; add velvetta, chicken and sour cream.
• Stir until cheese is melted.
• Pour over rice.
• Melt remaining butter.
• Toss with crackers.
• Sprinkle over casserole.
• Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

Steps:

• In a greased 13x9x2 inch baking dish, layer the potatoes, vegetables, and chicken.
• In a bowl, combine soups and broth; pour over the chicken (dish will be full).
• Cover and bake at 375 degrees for 1 hour.
• Uncover; sprinkle with onions.
• Bake 10 minutes longer or until heated through and onions are golden brown.

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl an add mayonnaise, soup, peas, lemon juice, and salt.
• Stir in cooked chicken and rice.
• Transfer to a greased 11x7x2" baking dish. Sprinkle with potato chips and bake uncovered at 350 for 25 to 30 minutes or until heated through.

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.