EASY CHICKEN POT PIE
Steps:
- Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
- Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown.
- Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
- Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
- Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
CHICKEN SOUVLAKI
Make and share this Chicken Souvlaki recipe from Food.com.
Provided by Graybert
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken in a bowl and add oregano, garlic powder, seasoning salt and pepper.
- Toss to coat.
- Marinate in fridge for at least 30 minutes -the longer the better.
- In the meantime, if you are going to use wooden skewers, soak them for 30 minutes. This prevents them from burning on the BBQ.
- Squeeze the lemon and then add an equal amount of vegetable oil.
- Skewer chicken onto wooden or metal skewers.
- BBQ chicken skewers until done.
- Mix the oil and lemon mixture until "creamy" and drizzle over the hot chicken - do this as soon as they come off the grill.
- Serve and enjoy!
- **on a side note - if you own a George Foreman, grill this recipe works very well on it!
EASY ONION CRUSTED CHICKEN BREASTS
This is a tasty recipe that we really enjoy. I got this recipe from a small deli that served the most delicious hot lunches. The deli changed ownership and shortly there after closed - luckily I had asked for their recipe and have been making it ever since.
Provided by Ms Delicious Dish
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine butter (melted), Worcestershire sauce, mustard and pepper. Mix all ingredients together until combined.
- Lightly crush the entire can of French Fried Onions and put into a shallow pan.
- Coat all the Chicken Breasts with butter mixture.
- Place chicken breasts one at a time in crushed Onions and press down to coat/stick the onions to the chicken, turn over and press again, pat onions against all sides of the Chicken breasts.
- Place chicken in a lightly greased 13-by-9-inch baking dish - if any crushed Onions remain, mound them equally on top of the chicken breasts.
- Bake for 30 to 35 minutes or until chicken is cooked through.
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
ONION FLATBREAD
This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.
EASY PANTRY CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8.
- Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
- Preheat the oven to 400 degrees F.
- Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.
CHICKEN ONION SOUP
We almost never eat beef, but I love onion soup. A little experimentation - and left over rotisserie chicken from the supermarket deli -- brought forth this yummy version of an old classic. And yes, I know the original doesn't have meat present in the soup, but hey, it was my experiment, ya know? ;)
Provided by Glori-B
Categories Chicken Breast
Time 10h10m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
- Add broth and shredded chicken to the onions in the crock-pot.
- Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
- When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
- Soup's on!
Nutrition Facts : Calories 2642.6, Fat 33.5, SaturatedFat 10.8, Cholesterol 41.5, Sodium 5401.1, Carbohydrate 470.8, Fiber 20.8, Sugar 24.7, Protein 114.8
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
CRISPY ONION CHICKEN
I got this recipe from Taste Of Home magazine. It is so good, yet so easy! Kids love it! I crush the french-fried onions in a baggie to avoid the mess.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper.
- Dip chicken in the butter mixture, then coat with onions.
- Place in a greased 9-inch square baking pan.
- Top with any remaining onions; drizzle with any remaining butter mixture.
- Bake uncovered at 350 degrees for 30-35 minutes or until chicken juices run clear.
EASY ONION CHICKEN
This is a quick and easy (delicious, too) dinner to throw together on a day when you're in a hurry or too tired to fuss.
Provided by bert2421
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With rolling pin, crush onion soup mix in the pouch.
- Combine soup mix, bread crumbs, cheese& pepper.
- Dip chicken in egg; coat with crumb mixture.
- Arrange chicken on baking sheet.
- Drizzle with butter.
- Bake at 400 for 20 minutes.
- Garnish with green onion.
Nutrition Facts : Calories 264.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 140, Sodium 777.9, Carbohydrate 13.8, Fiber 1, Sugar 2.2, Protein 32
EASY ONION CHICKEN
Make and share this Easy Onion Chicken recipe from Food.com.
Provided by HappyMommy1422
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mushroom soup, sour cream, onion soup and salt.
- Pour over chicken filets in a baking dish.
- Top with noodles and bake 45 minutes to 1 hour at 375 degress.
- Reserve some noodles for garnish after baking.
Nutrition Facts : Calories 186.4, Fat 16.4, SaturatedFat 8.5, Cholesterol 25.3, Sodium 801.5, Carbohydrate 7.5, Sugar 1.2, Protein 3
TASTY ONION CHICKEN
The secret to this French onion chicken is the yummy, crunchy coating that keeps the meat juicy and tender. Round out your meal with green beans and buttermilk biscuits. -Jennifer Hoeft, Thorndale, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 460 calories, Fat 36g fat (18g saturated fat), Cholesterol 124mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
EASY ASIAN CHICKEN
This is a delicious, quick and easy recipe! I made this a lot when I was a young adult, just starting to cook, and didn't have a lot of money to spend on fancy ingredients. The sauce also makes a great marinade for grilled chicken. The recipe is modified from a recipe I saw in a 6 ingredients or less type of cookbook, sorry I don't remember the exact name of the book, or the original recipe, I saw it in a library and I haven't come across this exact book since.
Provided by Busy Lindsay
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
- In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
- Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Nutrition Facts : Calories 308.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 136.9, Sodium 911.9, Carbohydrate 11, Fiber 0.1, Sugar 10.2, Protein 55.9
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