Chicken Dinner In A Muffin Recipes

CHICKEN MUFFINS

Steps:

• Drain your Canned Chicken
• Chop up your Celery and Red Onion
• Add all of your ingredients into a bowl
• Mix everything together
• Take out a muffin pan and coat it with non-stick cooking spray
• Evenly distribute your mix into the muffin spots
• Bake on 350F/176C for 30-35 minutes or until they start to brown

MUFFIN-TIN CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
• Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
• Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS

Steps:

• Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
• In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
• Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
• In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.

CHICKEN MUFFINS

Steps:

• Drop garlic through feed tube of processor while machine is running.
• Process until minced.
• Cut onions, carrots and chicken in chunks.
• Process in batches in processor until finely minced, about 30 seconds.
• Combine all ingredients and mix well.
• Spoon into 12 sprayed or greased muffin cups.
• Smooth the top of each muffin with a spatula.
• Bake at 350°F for 25 minutes until golden.
• These reheat and/or freeze well.
• Serve hot or at room temperature.
• Serve with salsa[bottled or homemade].
• Fat Saving Secrets: Substitute 2 pounds lean ground chicken.
• However; if you grind the chicken yourself, you can control and fat content to ensure that no fatty skin is added.
• Turkey can be used instead of chicken to reduce the fat content even more.
• Mini Chicken Muffins: Bake mixture in greased miniature muffin tins for 15 to 18 minutes.
• They're perfect as hors d'oeuvres, or to put in the kids lunch boxes.

CHICKEN DINNER IN A MUFFIN

Steps:

• Preheat oven to 350F.
• In a skillet, cook chicken in oil til no longer pink. Add onions and broth. Simmer.
• Add seasoning with peas and carrots. Simmer until all liquid is absorbed.
• Take off the heat and cool for a few minutes.
• Stir in the cheese.
• In a bowl, mix flour baking powder and salt. Cut butter in well or pulse in a food processor.
• Add milk and eggs.
• In the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix. Top with a quarter cup of the filling.
• Sprinkle 1 tablespoon of the biscuit mix on top.
• Bake 30 minutes or until a toothpick comes out clean.
• Loosen the sides of each with a butter knife (unless in paper).
• Cool a few minutes before serving so people don't burn their mouths.