Best Heavenly Chicken Recipes

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

HEAVENLY "CHICKEN" (FRICHIK) CASSEROLE

Steps:

• Saute celery and onion in a very small amount of oil or water.
• Put into mixing bowl and add remaining ingredients, mixing well.
• Sprinkle top with paprika and sliced almonds.
• Put in oiled casserole dish and bake at 350 degrees F about 45 minutes. (The 1 1/2 passive work time listed includes the time to cook the two cups of brown rice ahead).

HEAVENLY CHICKEN LIVERS WITH CARAMELIZED ONIONS AND BACON

Steps:

• Dice up onions and bacon and start them simmering in butter and garlic in a small pan. Leave this on a low heat until the onions become translucent and start becoming sweet.
• While all that is on the stove, chop up your livers and prepare a flour batter seasoned with salt and pepper. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it. You do NOT want to overcook livers, they have a beautiful flavor on their own.
• Serve with a side of mash potatoes and parsnips and you've got a lovely meal!

HEAVENLY CHICKEN SALAD

Steps:

• Toss the water chestnuts with the lemon juice in a large bowl. Add the chicken, celery, grapes, and almonds to the water chestnuts. Stir the mayonnaise, chutney, curry powder, and salt together in a separate bowl. Fold the chicken mixture into the mayonnaise mixture; stir to coat evenly. Chill in refrigerator at least 30 minutes before serving.

HEAVENLY CHICKEN SOUP, HUNGARIAN STYLE

Steps:

• 1. Cover chicken in very large stock pot with water. Slowly bring to a simmer. Remove scum from top. DO NOT ALLOW IT TO BOIL!
• 2. When it begins to simmer and all the scum is removed, add the vegetables, approximately 1 tablespoon of whole black pepper and salt.
• 3. Simmer, being careful not to boil, until the chicken and carrots are tender.
• 4. Allow everything to cool. Remove everything from the broth. Set chicken aside. Remove a few pieces of carrot to garnish the soup if you'd like. Squeeze juices from any remaining vegetables through a fine sieve back into the broth. Discard what is left of the vegetables.
• 5. Broth can be served with any kind of small noodles and parsley sprinkled on top. Crushed red pepper is also good if you like it hot/spicy.
• 6. I added a small amount of shredded chicken back into the broth. The rest of the chicken makes a good chicken salad, chicken casserole, etc.

HEAVENLY CHICKEN CASSEROLE

Steps:

• Saute onion in butter until tender; combine onion and noodles. Add sour cream, soups, and chicken.
• Mix and put in greased 9 X 13 pan. Mix stuffing together and put on top.
• Bake at 350°F for 45 minutes.

HEAVENLY CROCK-POT HONEY TERIYAKI CHICKEN

Steps:

• spray your crock-pot with cooking spray and turn it on low (if you want recipe to cook for 4-5 hours) or high (if you want recipe to cook in 3 hours). Cube your onion and chicken breasts into approximately 2-inch pieces. Place onion and chicken in crock-pot.
• whisk soy sauce, rice vinegar, honey, garlic, pepper, and ginger in a bowl. Pour over the chicken and onion and give it all a stir. Put on lid and leave it (low 4-5 hrs / high 3 hrs).
• once it is cooked, move chicken and onions with a slotted spoon to a bowl, Pour the liquid from the crock-pot into a sauce pan on medium heat. Whisk in 1 tbsp of the cornstarch at a time and bring sauce to a low boil. Keep whisking about a minute until sauce thickens.
• put chicken mix back in crock-pot and pour sauce over meat and onions. Turn crock-pot to low or warm and cover. Steam your broccoli (5 min in microwave; 10 min on stove). Add broccoli and stir to coat.
• serve over rice or rice noodles; garnish with chives or sesame seeds (optional).

HEAVENLY CHICKEN LASAGNA

Steps:

• Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
• Drain spinach well, pressing between layers of paper towels.
• Stir together spinach, cottage cheese, and next 3 ingredients.
• Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
• Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

HEAVENLY CHICKEN

Steps:

• In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
• Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
• Arrange the breast halves in a greased 13 x 9-inch baking dish.
• Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
• Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.

HEAVENLY CHICKEN CASSEROLE

Steps:

• 1. Saute Onions, Pepper & Celery in butter.
• 2. Add soup, almonds & Cheese (reservicing some Almonds and Cheese for top).
• 3. Add Chicken and mushrooms to rice.
• 4. combine everything and bake in a greased casserole dish, top with remaining cheese/almonds and bake at 350 for 30 minutes.

HEAVENLY CHICKEN GARLIC SANDWICHES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter with garlic in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
• Place hoagie roll halves on a baking sheet and brush each with garlic-butter mixture. Divide chicken between each hoagie roll bottom; sprinkle cheese on each hoagie roll top.
• Cook in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Press top and bottom sandwich portions together.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN (SLOW COOKER)

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined.
• Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

CHRISTI'S HEAVENLY CATALINA CHICKEN

Steps:

• In medium bowl combine chicken and Catalina dressing. Cover and let it marinate for thirty minutes.
• While chicken marinates fully cook bacon in a skillet and set aside.
• Remove chicken from dressing and broil in baking dish until brown on both sides.
• After chicken has browned remove from oven and add dressing, green onions, bacon and then cheese. (In that order)
• Cover loosely with foil. Bake at 350°F for 45 minutes.

HEAVENLY CHICKEN OAMC

Steps:

• In a small saucepan, cook spinach according to package directions; drain well.
• In a medium sauce pan, make a white sauce; saute scallions in the margarine over low heat until tender. Stir in flour, adding milk all at once. Cook over low heat, stirring constantly until bubbly. Boil and stir 1 minute more until smooth and thickened.
• Combine cracker crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly. Arrange breast halves in a 13x9x2 inch baking dish. Seal leftover crumb mixture in a 1 qt bag (I save some to the side instead).
• Stir spinach and ham into white sauce, spoon sauce over chicken breasts. Allow to cool and cover baking dish with foil, attaching bag of crumb mixture to side of dish. Freeze until needed.
• To prepare for serving, thaw dish and bake covered in a preheated 350 oven for 60-75 minutes. Uncover and sprinkle top with crumb mixture. Bake for 10 minutes more.

HEAVENLY CHICKEN ENCHILADA CASSEROLE RECIPE

Steps:

• Cook chicken and dice, set aside. Sauté mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.Yield: 6 Servings

HEAVENLY CHICKEN

Steps:

• 1. Place raw chicken in a crock pot. Combine remaining ingredients in a bowl. Microwave until cheese is melted. Pour over chicken. Cover and cook on High for 4 hours or low for 6 hours. Serve over pasta or rice. Garnish with chopped fresh parsley.

HEAVENLY CHICKEN

Steps:

• Place chicken pieces in a large roasting pan. Steel knife: Combine remaining ingredients and process for a few seconds, until blended. Pour over chicken. (May be marinated for several hours at room temperature or overnight in the refrigerator. Turn once.) Bake uncovered at 350°F for about 2 hours, until nicely browned. Baste occasionally. Serve with rice. Variations: Follow recipe above, using the following salad dressings and jams: Italian Salad Dressing and peach or pineapple jam Thousand Island Dressing and apricot jam Sweet and Spicy French Dressing or bottled Catalina Dressing and peach or apricot jam Vinaigrette Dressing or Herb Dressing and ½ cup orange marmalade plus ½ cup peach jam. Any bottled low calorie dressing and diet jam

HEAVENLY CHICKEN

Steps:

• 1. Pre-heat oven to 350* Line a rimmed cookie sheet with aluminum foil, then spray oil over the foil,
• 2. In a large zip lock bag, stir together Sour cream, Salt, Onion Power, Garlic Powder, Italian Seasoning and Paprika. Add the pounded Chicken to this mixture and squish so all sides are fully coated
• 3. Place the Stove Top crumbs in a large platter and dredge each chicken piece on all sides. Place Chicken on prepared cookie sheet and drizzle with melted butter.
• 4. Bake at 350* uncovered for approximately 20 minutes or until chicken is done (reaching a temperature of 165*)

HEAVENLY ANGEL CHICKEN

Steps:

• In a medium bowl combine the first 4 ingredients with a whisk until well blended. Then pour over the chicken in a slow cooker. Cook on low heat for about 4 to 5 hours or on high for about 2 to 3 hours.
• Cook pasta as directed on the package & drain. Serve with the chicken mixture & parsley.
• Special Tip: For a non-alcoholoc variation substitute with water or chicken broth.

HEAVENLY CREAM CHEESE CHICKEN

Steps:

• Season the chicken breasts with salt and pepper.
• Melt the butter in a heavy skillet.
• Add the chicken breasts and brown them on each side until just barely done, 8 to 10 minutes per side. Remove the chicken from the pan and set aside.
• Pour the dry vermouth into the same skillet and stir, deglazing the pan by scraping up any browned bits. Simmer for 3 minutes.
• Add the garlic powder and whisk in the softened cream cheese. The sauce should be the consistency of heavy cream. Add a little chicken stock or milk if it's too thick.
• Return the chicken with any accumulated juices to the pan. Check for seasoning.
• To serve, spoon some sauce over the chicken and garnish with green onions. Serve with extra sauce on the side.