Creamy Crunchy Chicken

CREAMY CRUNCHY CHICKEN



Creamy Crunchy Chicken image

This is a 4 year old's delight. My daughter (and everyone else) loves this chicken. She will eat it anytime, anyplace. How can you go wrong with Ritz crackers and chicken?

Recipe From food.com

Provided by The Giggle Box

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients: 6

4 cooked chicken breasts, diced or shredded
1 can cream of chicken soup
8 ounces sour cream
1/2 teaspoon lemon juice (optional)
1 1/2 cups Ritz crackers, crushed (approx. 1 roll will be fine)
1/4 cup butter, melted
Calories547
Fat41.9
SaturatedFat20.2
Cholesterol155.7
Sodium704.2
Carbohydrate8
Sugar0.5
Protein34.1

Steps:

  • Preheat oven to 350 degrees.
  • Grease a medium casserole dish.
  • Mix the soup and sour cream together.
  • Add the lemon juice.
  • Add Chicken and stir well.
  • Add to the casserole dish.
  • Mix crushed crackers and butter together and put on top of the chicken.
  • Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.


CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE



Creamy, Crunchy Chicken Enchilada Casserole image

I combined many parts of many chicken enchilada recipes and came up with this one. It's very versatile. You can use grilled chicken strips instead of chicken breasts, salsa instead of enchilada sauce, other flavors of Doritos, soups, or cheese. You can add corn or chopped olives. Whatever you like!

Recipe From food.com

Provided by Kendra

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients: 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1/2 teaspoon garlic salt
1/2 teaspoon cumin, ground
1 teaspoon red wine vinegar
2 cups chicken breasts, cooked and sliced
1 onion, chopped
1 (4 ounce) can green chilies, chopped
3 cups Doritos, Ranch flavored, divided
1 cup monterey jack cheese

Steps:

  • Preheat oven to 350°F.
  • Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
  • Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
  • Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
  • Bake for 30 - 35 minutes, until cheese is beginning to brown.
  • Serve with guacamole, sour cream, salsa, cilantro, whatever you like.


CREAMY AND CRUNCHY SPINACH OVER CHICKEN



Creamy and Crunchy Spinach over Chicken image

Chicken covered with a crunchy creamed spinach. Serve with a side of carrots and you have a good mix of sweet and sour.

Recipe From allrecipes.com

Provided by Stefanie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients: 11

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
¾ (8 ounce) package cream cheese, softened
1 (3 ounce) can French-fried onions, divided
3 tablespoons lemon juice
2 tablespoons minced garlic
sea salt to taste
ground black pepper to taste
¼ cup coconut oil
1 pound skinless, boneless chicken breast halves
1 tablespoon liquid amino acid (such as Bragg®), or to taste
Calories660.2 calories
Carbohydrate17 g
Cholesterol133 mg
Fat48.9 g
Fiber2.3 g
Protein39.6 g
SaturatedFat29.2 g
Sodium968.6 mg
Sugar1 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
  • Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
  • Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Put chicken onto plates and top with generous amounts of the spinach mixture.


CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY



Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty image

There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.

Recipe From tasty.co

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients: 19

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
16 slices swiss cheese
½ lb ham, thinly sliced
peanut oil, or vegetable oil, for frying
1 cup all-purpose flour
4 eggs, beaten
2 cups panko bread crumbs
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
¼ cup dijon mustard
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
Calories754 calories
Carbohydrate54 grams
Fat30 grams
Fiber2 grams
Protein64 grams
Sugar7 grams

Steps:

  • Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  • On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  • Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  • Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  • After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  • Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  • Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  • Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  • Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  • Slice the chicken and serve drizzled with Dijon sauce.
  • Enjoy!




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