Saucy Chicken Squares Recipes

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Meanwhile, mix remaining ingredients in medium bowl until blended.
• Add chicken, a few drumettes at a time, to barbecue sauce mixture; toss to evenly coat. Return to prepared baking sheet.
• Bake 15 min. or until chicken is done (165ºF).

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Steps:

• Preheat oven to 375°F.
• Shred chicken and mix with cream cheese and onion.
• Spoon the chicken mixture into an opened crescent roll and pull edges up and over in order to create a square or pocket shape.
• Bake in the oven for about 9-10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Blend butter with cream cheese Add milk and onion. Stir in chicken. Add salt and pepper.
• Separate dinner rolls into four rectangles, pressing perforations to seal. Spoon 1/2 cup mixture into center of each rectangle. Fold over two opposite sides to meet in the middle forming a square. Press the other two edges together to seal.
• Brush top with melted butter and dip into bread crumbs. Place on non stick cookie sheet crumb side up.
• Bake at 350 degrees for 20-25 minutes until browned.

Steps:

• Preheat oven to 375 Degrees F.
• Wash the chicken pieces under cold running water and pat dry with paper towel. Pull off any large lumps of fat.
• Arrange chicken pieces in baking dish and bake for 40 minutes.
• Meanwhile, peel onion and garlic clove and chop both very finely.
• Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes).
• Stir in all remaining ingredients with wooden spoon.
• Bring sauce to boil then turn down heat to low and simmer for 10 minutes.
• After chicken has baked drain off any juice. Spoon half of sauce over chicken and put back in oven for 10 minutes.
• Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.

Steps:

• In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
• In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.

Steps:

• In a bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. add the chicken and rice; mix well. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 55-65 minutes or until bubbly and golden brown.
• Meanwhile, in a saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares and serve with mushroom sauce.

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 11x7-in. baking dish; sprinkle with half the salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm. Add cream cheese, broth, dressing, onions and basil to skillet; cook and stir 3 to 5 min. or until cream cheese is melted and sauce begins to thicken. Stir in peas and tomatoes; top with chicken. Cook 2 to 4 min. or until peas are crisp-tender and mixture is heated through.
• Drain pasta. Serve topped with chicken and sauce.

Steps:

• Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds.
• Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170°F.).
• Stir in tomatoes and cook for 2 minutes.
• Serve over pasta or rice.

Steps:

• Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. , Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes. , Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.

Steps:

• Blend cream cheese with 2 Tbsp butter until smooth.
• Add next five ingredients and mix well.
• Spoon 1/2 C meat mixture onto 2"triangles" of dough.
• (don't separate, so you actually have a "square") Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
• Brush tops with remaining butter and sprinkle with croutons Bake on ungreased cookie sheet for 20-25 minutes in a 350* oven until golden brown.