Best Chicken Stuff Recipes

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)

Steps:

• Melt some butter in your heavy bottomed pot.
• Sprinkle your chicken with a lil bit of flour.
• Brown in the butter (about 5 minutes?) Remove.
• In the same pot, using equal parts butter and flour, make your roux.
• (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
• In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
• Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
• It doesn't matter how long of a little while as long as you don't let it burn.
• Add chicken back into the pot.
• Start adding your water or broth slowly, stirring the whole time.
• You will know when you have enough by how thick or thin your gravy is.
• If you want thinner gravy, more stock, if you want thicker gravy, less stock.
• Season with more salt, more pepper and the cajun seasoning blend.
• Bring just to a boil and lower heat to a simmer.
• Add sausage.
• Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
• (about an hour and a half?) Serve over rice.

CHICKEN 'N' STUFF

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Top each breast with 1 slice of cheese.
• Mix together the soup and wine/water and pour mixture over the chicken and cheese. Sprinkle the bread crumbs from the stuffing mix over the soup mixture, then sprinkle the seasoning packet from the stuffing mix over the bread crumbs. Bake uncovered in the preheated oven for 50 to 60 minutes.

ZESTY CHICKEN & AVOCADO STAND 'N STUFF™ SOFT TACOS

Steps:

• Rub both sides of chicken breasts with taco seasoning mix. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil 8 minutes, turning once. Decrease heat to medium; cover skillet. Cook 5 to 8 minutes or until thermometer inserted in thickest part of the chicken reads 165°F. Let stand 3 minutes. Thinly slice chicken.
• Heat tortillas as directed on package. Fill tortillas with chicken, chiles, avocado and sour cream.

CHICKEN STUFF

Steps:

• In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to cook more strips.
• When all chicken strips are browned, add condensed mushroom soup, 1 soup can of water, and mushrooms to skillet; blend well with pan drippings and chicken strips. Add macaroni noodles, and just enough water to cover noodles; stir well. Lower heat, and cover. Simmer until noodles are done, stirring frequently.

TASTY LOW FAT CHICKEN STUFF FOR CHICKEN & DUMPLINGS/BISCUITS

Steps:

• Preheat your oven to 375°F.
• Spray an 8x8-inch pan with cooking spray.
• In a large pan mix the soup, sour cream, and seasoning.
• Cook and stir over medium heat until it is hot and bubbly.
• Add the chicken and veggies.
• Stir it well to combine.
• Pour it into your prepared pan.
• Top it with some sort of biscuits.
• Bake 20 to 25 minutes or until the top is nicely browned.

CHICKEN SUIZA STAND 'N STUFF™ TACOS

Steps:

• In 10-inch nonstick skillet, cook bell pepper, onion, corn and 1 can green chiles over medium-high heat 3 to 4 minutes, stirring occasionally, until vegetables are starting to soften. Stir in chicken, and cook 3 minutes longer or until chicken is heated through.
• In 8-inch skillet, heat Suiza Topping ingredients over medium heat to simmering; remove from heat.
• Heat tortillas as directed on package. Spoon 1/4 cup chicken mixture into each tortilla. Spoon 2 tablespoons topping into each. Garnish with tomato and cilantro.

CREAMY CHICKEN STUFF

Steps:

• In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well. Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.

CHICKEN BREAST STUFF W/PEPPER JACK CHEESE/SPINACH

Steps:

• 1. Preheat oven to (350•)
• 2. Flatten chicken breast to 1/4 inch thickness
• 3. In a medium bowl combine pepper jack cheese, spinach, salt and pepper.
• 4. In a small bowl combine Cajun seasoning and bread crumbs.
• 5. Place a 1/4 cup spinach mixture onto each chicken breasts. Roll each chicken breast tightly and fasten with several tooth picks. You may need to use 8 tooth picks for each breast to ensure none of the filling seeps out. Be sure to keep track of how many you use. So you take them all out after cooking.
• 6. Brush each breast with olive oil and sprinkle Cajun seasoning mixture evenly all over. Sprinkle any leftover spinach cheese mixture on top.(optional)
• 7. Place chicken seam side up onto a tin foil lined baking sheet ( for easy clean up). Bake for 35 to 40 minutes or until chicken is cooked through.
• 8. Remove the tooth picks before serving. Count to make sure you have removed every last toothpick! Serve whole or slice into medallions

DICED TOMATO STAND 'N STUFF™ CHICKEN TACOS

Steps:

• Brush grill pan or 10-inch skillet with oil. Heat pan over medium-high heat. Sprinkle taco seasoning mix on chicken breasts; cook on grill pan 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from pan. Let stand 5 minutes. Cut chicken.
• Heat taco shells as directed on package. Fill taco shells with chicken, tomatoes, lettuce and cheese.

CHICKEN STUFF CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Place chicken breasts in a 13 x 9 baking dish.
• Mix soup, milk, and garlic seasoning. Pour cream soup mixture over chicken. Cover with grated cheese and crackers.
• Bake for 45 minutes, or until chicken is heated through.
• Serve over cooked egg noodles.