Cheezy Chicken Strudel Recipes

EASY CHEESY CHICKEN I

Steps:

• Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
• In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
• Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

CHEESY CHICKEN BALLS RECIPE BY TASTY

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

CHEESY CHICKEN SUBS

Steps:

• Place chicken in a large bowl; sprinkle with salad dressing mix. In a large skillet, saute mushrooms and onion in oil for 3 minutes. Add chicken; saute for 6 minutes or until chicken is no longer pink., Spoon mixture onto bun bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.

CHEESY CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• First, season the ground chicken with salt and pepper.
• Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside.
• Season the panko with oregano.
• Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix.
• Deep fry in the oil until browned and crispy.
• Enjoy!

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
• Wrap the tortillas in a paper towel and microwave for 30 seconds.
• Preheat oven to 350°F (180°C).
• Place the chicken on the tortilla and roll tightly.
• Place the enchiladas in a baking pan and top with remaining sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Top with sour cream and cilantro.
• Enjoy!

CHEESY CHICKEN BUNDLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/4 inch. Repeat with the other chicken breasts.
• Melt the butter in a small skillet, and cook the mushrooms until they begin to brown, about 8 minutes. Set aside. Beat egg in a shallow bowl. Place the cracker crumbs in another shallow bowl.
• In a bowl, mix together the mushrooms, cream cheese, 1 cup of Cheddar cheese, and Parmesan cheese; spread the mixture generously over the chicken. Roll the chicken breasts up, dip each into beaten egg, and roll the bundles in cracker crumbs. Place into the prepared baking dish. Sprinkle the bundles with the remaining 1/4 cup of Cheddar cheese.
• Bake in the preheated oven until the chicken is cooked through, the filling has melted, and the crumbs are golden brown, about 30 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).

CHEESY CHICKEN LOMBARDY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
• Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
• Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
• Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
• Bake in the preheated oven for 10 minutes.
• Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

CHICKEN, CHEESE AND MUSHROOM STRUDELS

Steps:

• Preheat oven to 200°C.
• Coat an oven tray with cooking oil spray.
• Coat a medium non-stick fry pan with cooking oil spray.
• Place over medium heat.
• Add the chicken, onion and garlic, and cook stirring, for 5 minutes or until chicken is tender.
• Add the mushrooms and cook for 2 minutes.
• Drain off any excess liquid.
• Set aside for 10 mins to cool.
• Place two sheets of phyllo on a clean work surface, spaying between each with cooking spray.
• Spoon 1/4 of the chicken mixture onto the centre.
• Top with 1 tablespoon of the cheese.
• Fold to enclose.
• Place on tray.
• Coat with cooking spray.
• Repeat with the remaining pastry and filling.
• Sprinkle with the sesame seeds.
• Bake in the oven for 12-15 minutes or until the pastry is golden brown.
• Serve with spinach leaves.

GREEK STRUDEL WITH CHICKEN AND RICE

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika. Add to the pot and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
• Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine.
• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.)
• Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment. Cut several small slits in the top of the roll and brush with the reserved melted butter.
• Transfer to the oven and bake until golden brown and crisp, about 30 minutes. Let cool slightly, then cut into thick slices.

CHEEZ-IT CHICKEN STUFFED WITH CHEESE

Steps:

• Preheat oven to 350°F.
• Using the bottom of a measuring cup, crush the Cheez-its so that they may be used as breading and mix with your breadcrumbs.
• Cut your cheese into stick shapes (big enough to be put inside your chicken). Trim all excess fat off chicken and with a slim, very sharp knife carve a tunnel inside of the thickest part of each chicken breasts, by inserting the knife and turning it inside of the chicken (if you poke through the outside it's O. K. just bake that side up).
• Stuff the cheese into the chicken.
• Dip your breasts into the beaten egg and roll them into the Cheez-it breading.
• Bake them for 10 minutes then put a dollop of butter on top of each breast.
• And bake for 15 more minutes or until chicken is cooked all the way through.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

CHEESY CHICKEN PASTA (FIERY) RECIPE BY TASTY

Steps:

• Preheat your oven to 375°F (190°C).
• Mix together the stock, milk and seasoning mix in a large bowl until well blended.
• Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
• Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
• Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
• Enjoy!

EASY CHEESY CHICKEN II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

CREAM CHEESY STRUDEL

Steps:

• Arrange one tube crescent rolls in the bottom of an ungreased 13x9 baking pan. (I usually roll it out with a rolling pin, pressing the seams together.) Mix cream cheese, egg, 1/2 cup sugar and vanilla; spread over crescent rolls. Cover with remaining crescent rolls; sprinkle with cinnamon and remaining sugar. Bake at 375°F for 11 to 13 minutes. cut into squares to serve.