Best Lazy Chicken Recipes

LAZY CHICKEN PARMESAN GRILLED CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place chicken patties on a baking sheet.
• Bake in the preheated oven until cooked through and crispy, about 20 minutes. Cut chicken patties in half lengthwise.
• Spread garlic butter onto 1 side of each bread slice.
• Mix marinara sauce, basil, and garlic salt together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir.
• Place 1 bread slice, butter-side down, into a skillet; top with 2 slices provolone cheese, 1 tablespoon marinara sauce, 2 chicken patty halves, overlapped to cover bread, 2 tablespoons marinara sauce, 1 slice provolone cheese, and bread, butter-side up. Cook over medium heat until bread is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining ingredients.
• Sprinkle Parmesan cheese over remaining marinara sauce and serve alongside each sandwich.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin from the chicken and chop the meat.
• Put the chicken into a slow cooker with the onions, celery, carrots and peas.
• Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
• Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles.
• Season to taste and serve. Enjoy!

LAZY PESTO CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Spread rice in the bottom of the baking pan. Layer chicken on top.
• Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
• Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil until Parmesan cheese is melted and browned, about 5 minutes.

LAZY BACHELOR'S CHICKEN

Steps:

• In a bowl, mix can of mushroom soup, onion soup mix, can of sliced mushrooms& stems (including the liquid contained in the mushroom& stems can), one can (10 oz.) of milk and the rice.
• Mix all the ingredients together well.
• In a greased casserole dish, pour half of the mixture into the dish.
• Place the chicken breasts on top of the mixture then pour the remaining mixture over the breasts.
• Cover the casserole and place in a pre-heated 375 degree oven.
• Bake for 1 hour, then uncover casserole and bake for an additional 15 minutes.
• Serve with your favorite steamed veggies.

(MY OWN LAZY DAY RECIPE) CHICKEN NOODLE SOUP

Steps:

• Grate carrot and cook with chicken in chicken broth and 4 cups water.
• Cook chicken about 10 minutes then add noodles and cook till done.
• Add cream of chicken soup and cook about 5 minutes longer.
• Mmm mmm good.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP RECIPE

Steps:

• 1. Remove skin from the chicken and chop the meat 2. Put the chicken into a slow cooker with the onions, celery, carrots and peas. 3. Stir in both, mushroom soup, and herbs. Season with salt and pepper 4. Cover and cook on high for 3-4 hours or low for 8 to 9 hours 5. when soup is finished, stir in egg noodles. 6. Season to taste and serve. ENJOY!

LAZY CHICKEN

Steps:

• Rinse chicken breasts.
• Put salt, pepper and paprika on both sides.
• Place in crock pot.
• Mix other ingredients together.
• Add to crock pot.
• Cook on LOW all day.
• Serve over noodles, rice, or mashed potatoes.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin from the chicken and chop the meat.
• Put the chicken into a slow cooker with the onions, celery, carrots and peas.
• Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
• Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles.
• Season to taste and serve. Enjoy!

LAZY CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350. Line a baking sheet with a silicon liner or whatever you like to use.
• Rinse and pat dry breasts. Layout breast, 1 slice of cheese, 1 slice of ham, then roll from larger end towards pointy end and close with one toothpick. Set aside until all chicken is done up to this point.
• In a small dish or bowl, slightly beat an egg and set aside.
• In another small dish or bowl, mix together breadcrumbs, seasoned salt and butter.
• Dip rolled up chicken in egg, then breadcrumb mixture and place on baking sheet - repeat with rest of chicken.
• Lay one slice of cheese over each coated chicken breast.
• Bake approx 20 min, use a thermometer to measure internal temp to be safe.

LAZY DAY SWEET SOUR CHICKEN

Steps:

• Deep fry the chicken tenders or nuggets follow directions on pkg.
• Add Chicken, Pineapple, carrots, and sweet n' sour sauce in a skillet.
• Heat and serve over rice Yum!

CHICKEN SOUP FOR THE LAZY

Steps:

• To the chicken stock, add the carrots, rice, and cubed cooked chicken.
• Simmer over a low heat for about 20 minutes or until the carrots and rice are cooked.
• Season with salt and pepper and serve immediately.

LAZY WOMAN'S CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Line pie pan with one of the crusts. In separate bowl, combine vegetables (as many as you would like), soup and chicken. Stir until everything is coated in soup.
• Transfer from bowl into crust in pan, cover with other pie crust. Pinch the sides all the way around the pan so it seals the pie.
• Cook for about 30-40 minutes or until top is golden brown. You can also beat up an egg and glaze the top of the pie if you'd like but it's not necessary. This comes out just like the ones you buy in the store except you know everything that is put in it. Enjoy. :)

LAZY CHICKEN CORDON BLEAU

Steps:

• 1. Preheat oven to 375
• 2. Pour 1 cup bakin miracle coating mix or dry bread crumbs into a bowl.
• 3. Spray chicken lightly with some cooking spray and roll in the bakin magic mix.
• 4. Lay chicken on a rack over shallow pan
• 5. Bake for 25 minutes then remove chicken from oven.
• 6. Layer two halves of Canadian bacon over top of chicken, then top with the Swiss.
• 7. Put back in the oven and continue to bake until cheese is melted and ham is warm.
• 8. Serve!

CASSEROLE ESSENTIALS:LAZY SUNDAY CHICKEN CASSEROLE

Steps:

• 1. PREP/PREPARE
• 2. Cook the rice, according to package directions, but use 20 percent less liquid, and reserve.
• 3. Chef's Note: To get the best rice, place it in a saucepan with a tablespoon or two of sweet butter, then turn the heat up to high, and make sure the rice is cooked with the butter. Finally, pour in the liquid while it is scalding hot, cover, reduce to low, and allow to simmer. BOOM... excellent rice every time.
• 4. Add the bacon to a sauté pan over medium heat.
• 5. Cook the bacon until the fat renders, and it begins to brown.
• 6. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.
• 7. Drain all but 2 tablespoons of bacon fat from the pan, and add the onions.
• 8. Chef's Note: If you don't have a full 2 tablespoons of bacon fat, make it up by adding unsalted butter.
• 9. Sauté over medium heat until the onions begin to soften, about 5 - 7 minutes.
• 10. Add the garlic and continue to cook until fragrant, about 60 seconds.
• 11. Add the flour, and stir into the onion/garlic mixture.
• 12. Continue to stir for an additional 2 minutes.
• 13. Add the chicken stock.
• 14. Let the mixture simmer and thicken for 5 - 7 minutes.
• 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
• 16. Chef's Note: While the mixture is simmering, add salt and pepper, to taste.
• 17. Add in the chicken, artichokes, reserved bacon, and precooked rice.
• 18. Bring the mixture up to a light simmer.
• 19. Add the hot mixture to an oven-proof baking dish.
• 20. Chef's Tip: If you want to, you could just use the pan that the mixture was cooked in.
• 21. Add the shredded cheese to the top.
• 22. Combine the topping ingredients together in a small bowl, and then add to the top of the casserole.
• 23. Place in the preheated oven, and bake until bubbly hot, about 18 - 22 minutes.
• 24. Chef's Tip: If you desire a crispy top, finish by placing it under a broiler for a minute or so.
• 25. PLATE/PRESENT
• 26. Serve while still nice and warm, with some nice homemade rolls. Enjoy.
• 27. Keep the faith, and keep cooking.

LAZY HAWAIIAN CHICKEN RECIPE - (4.6/5)

Steps:

• Spray crock pot with non stick cooking spray or use liners. Place chicken in pot. In a mixing bowl, whisk together corn starch, brown sugar, soy sauce, lemon juice, ginger and salt/pepper. Pour over chicken. Next, pour in drained pineapple slices and mandarin oranges Cover and cook on low for 4-5 hours.

LAZY GREEK CHICKEN

Steps:

• Preheat the over 425. Heat 1 T. EVOO, 1 turn of the pan, in a small skillet
• over medium heat.
• Add the onion and 2/3 of the garlic and cook until softened, 3 to 4 minutes.
• Transfer to a bowl to cool, and then add spinach and season with salt, pepper and nutmeg. Melt the butter in same pan, turn off the heat and add the panko, oregano and remaining garlic, toss.
• Drizzle a baking dish with the remaining 1 T. EVOO.
• Split each chicken breast across (but not all the way thru) open like a book. Stuff with the spinach and feta. Letting the stuffing overflow the edges.
• Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

LAZY CHICKEN IN HERBED SAUCE

Steps:

• Preheat oven to 325°F.
• Brown chicken in oil-butter mixture.
• Remove with a slotted spoon and place in a baking dish.
• Combine remaining ingredients, pour over chicken, cover and bake for 1-1 1/4 hours.

LAZY OVEN FRIED CHICKEN

Steps:

• Preheat oven to 425.
• spray a 9x13 inch metal pan with no stick spray. Rinse chicken and drain but do not dry. Put flour and seasonings in a paper or plastic bag and shake to blend. put 2-3 pieces of chicken in bag and shake. arrange chicken in pan. Bake 30 min then turn chicken over for another 20 minute.
• If using white meat reduce cooking time to not over cook and dry out.

LAZY CHICKEN POT PIE

Steps:

• NOTE: I don't add salt to this recipe because most of the ingredients are canned. Adjust to your tastes accordingly. Open and drain mushrooms, using juice to reconstitute dried onions. (See notes in step #13 for reconstitution instructions if desired.)
• Remove pie crust from refrigerator/freezer and allow to come to room temperature by step 8. (I have been known to microwave my crusts when I forgot to do this part. Just be careful not to "cook" them. See notes in step #13 for detailed instructions.)
• Preheat oven to 425° F.
• Open and drain remaining cans (except the soup which should NOT be drained), discarding juice. *(see note in step #14)
• Dump all vegetables into microwave safe bowl. Chop chicken and add to bowl.
• Add rosemary (or other herbs), parsley, black pepper, and re-constituted onion bits and combine gently until thoroughly mixed.
• Lightly cover bowl and microwave filling until nicely warmed (or even hot) throughout (about 8 minutes, depending on the wattage of your machine) stirring at 4 minutes.
• While filling is warming, line a deep dish pie pan with bottom crust. Do not trim.
• When filling is warm, spread evenly over bottom crust, tamping it down to eliminate air bubbles.
• Top with second crust, tucking edges of top crust under/behind bottom crust. Using fork, press together folded edge of top and bottom crusts around rim of pie pan. Cut or poke holes in top crust to allow venting of moisture.
• Place pie in oven and tent foil over top. Bake 45 minutes at 425° F. Remove foil and bake additional 15 minutes or until top is toasty brown. (See detailed notes in step #13.)
• When done, carefully remove pie from oven and allow to rest a minimum of 10 minutes. Slice and serve hot.
• NOTES: Step 1 => To re-constitute onions, pour juice from mushrooms into cup and stir in onions. Allow to soak until onions have absorbed nearly all moisture, maybe 15 or 20 minutes. Step 2 => If pie dough is still too cool to be flexible by the time you need it, bring it to room temperature by microwaving both packages together for 15 seconds on high; if still too cool, microwave in 5 second intervals until room temperature is reached. Do not allow to crust to become truly warm. If this happens, allow it to cool to room temperature before using, otherwise crust will stretch too easily while you are trying to place it. Step 5 => Cut chicken while it's still in the can, being careful not to dig knife into can (this dulls the blade and can shave bits of the can's lining into your food). Step 8 => When lining the pie pan with the bottom crust, there should be little, if any, crust overhang. If there is, your pan is smaller than mine and you won't have room for all this filling; so don't over-fill your crust when the time comes. There IS a lot of filling and it just fits the pan I use. Step 11 => When tenting foil, be sure none of the crust edges are exposed to direct heat (you don't have to wrap the sides-just make sure the top is covered), otherwise that part will burn. However, if you do accidentally burn a portion of the crust during the first 45 minutes, you can cut it away before returning the pie to the oven for the last 15 minutes. Step 11, part 2 => I use a 9" Pampered Chef deep dish stoneware pie pan; additionally, I bake in my table-top convection oven without pre-heating. Cooking times and temperatures may vary for glass or metal pie pans, so watch this dish the first time you bake it in case you need to make adjustments. Step 11, part 3> "Toasty brown" is slightly darker than golden brown. Of course, you don't have to bake it that dark if you don't like it that way, but I feel the darker color adds an extra depth of savory flavor.
• Note from step 4: * In the interest of frugality, juice from the canned vegetables can be used in other savory dishes as flavor and salt in place of water. Drain juice into a container and store covered in refrigerator until needed, for up to a week. (Canned vegetables are high in salt [which is why no salt is added to this recipe] which acts as a light preservative allowing the juice to remain viable the entire week.)

LAZY GAL'S SMOKY CHICKEN

Steps:

• Boil 3 cups of water, use one cup to steep the tea for 5 minutes.
• Add the tea (with the leaves) to a deep skillet with the remaining 2 cups of water. Add parsley, garlic salt, honey, barbecue sauce, and flour to skillet and turn heat on medium.
• Add chicken and diced carrots.
• Cover and allow to simmer for 15-20 minutes.
• Serve over rice.