Develop Egg Recipe Recipe For Chicken Recipe For Chicken

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EGG CHICKEN CASSEROLE



Egg Chicken Casserole image

This is a great casserole to use for funeral dinners or other times you need a great casserole. Serve it with an orange gelatin made with grated carrots and crushed pineapple for a complete light meal.

Provided by Laurie Dombrosky

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 8

1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
½ cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
  • In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 19.6 g, Cholesterol 163.1 mg, Fat 30.1 g, Fiber 0.9 g, Protein 31.7 g, SaturatedFat 12.2 g, Sodium 879.5 mg, Sugar 1.6 g

CHICKEN AVOCADO EGG ROLLS



Chicken Avocado Egg Rolls image

Provided by Guy Fieri

Categories     appetizer

Time 1h30m

Yield 12 egg rolls

Number Of Ingredients 16

2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell peppers
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups chopped chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
Jarred sweet chili sauce, for dipping

Steps:

  • In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
  • In large bowl combine cabbage, carrots and chicken mixture.
  • In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
  • To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
  • Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

EASY CHICKEN EGG ROLLS



Easy Chicken Egg Rolls image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Provided by Karen From Colorado

Categories     Chicken

Time 45m

Yield 24 egg rolls

Number Of Ingredients 11

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Steps:

  • Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  • Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  • Cover and steam for 5 minutes.
  • Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  • Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  • While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  • Fry until a deep golden brown, a few at a time; drain on paper towels.

Nutrition Facts : Calories 126.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 2.9, Sodium 583.1, Carbohydrate 23.5, Fiber 1.3, Sugar 2.2, Protein 4.5

CHICKEN AND EGG HASH



Chicken and Egg Hash image

This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 large eggs
Chopped chives, optional

Steps:

  • In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.

Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

AMY'S GARLIC EGG CHICKEN



Amy's Garlic Egg Chicken image

An easy dish for garlic lovers. Golden looking, golden tasting!

Provided by CHEFAMY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 4h45m

Yield 4

Number Of Ingredients 10

1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breast halves
6 tablespoons butter
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 tablespoon dried parsley
1 tablespoon garlic powder
½ tablespoon salt
1 tablespoon ground black pepper

Steps:

  • In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
  • Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 507.8 calories, Carbohydrate 24.6 g, Cholesterol 181.8 mg, Fat 28.5 g, Fiber 2 g, Protein 37.5 g, SaturatedFat 15.9 g, Sodium 1562.2 mg, Sugar 2.5 g

EASY CHICKEN & EGG BAKE



Easy Chicken & Egg Bake image

Here's a great anytime egg bake-hearty with chicken, broccoli and Swiss cheese and savory with Dijon mustard and a dash of red pepper.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield 6 servings

Number Of Ingredients 8

4 eggs
1-1/2 cups milk
1 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. ground red pepper (cayenne)
10 slices white bread, torn into bite-size pieces
1/2 cup chopped OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups KRAFT Shredded Swiss Cheese, divided
3/4 cup chopped broccoli florets

Steps:

  • Heat oven to 350ºF.
  • Beat first 4 ingredients with whisk in large bowl. Stir in bread, chicken, 1 cup cheese and broccoli.
  • Pour into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheese. Refrigerate 3 hours.
  • Bake casserole 40 min. or until center is set.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

EGG SHOP FRIED CHICKEN



Egg Shop Fried Chicken image

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

Provided by Nick Korbee

Categories     HarperCollins     Chicken     Fry     Buttermilk     Brine     Dinner     Lunch     Garlic     Paprika     Honey

Yield Makes 4-6 pieces

Number Of Ingredients 18

Brine and chicken:
6 cups water
1/4 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, smashed
2 tablespoons red chile flakes
4 to 6 boneless, skinless chicken thighs (about 2 pounds)
Buttermilk marinade:
2 cups buttermilk
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 egg
For frying:
3 to 4 cups canola oil, for frying (at least 2 inches deep)
2 cups all-purpose flour
2 tablespoons freshly ground black pepper
Wildflower honey and coarse sea salt, for serving

Steps:

  • To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.
  • Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.
  • At least 1 hour before you're ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.
  • To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.
  • As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as "Judge Dredge"). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
  • Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It's fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don't have a well-calibrated thermometer handy, it's okay to cut into the chicken slightly and check for doneness-no more pink. The chicken will stay juicy because we did all the work of properly brining . . . phew!
  • Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.

SPICY CHICKEN AND EGG BREAKFAST SCRAMBLE



Spicy Chicken and Egg Breakfast Scramble image

I threw this together one morning using leftovers from a Mexican dinner. Big hit with my family. The measurements of the spices are approximate, use your best judgement. Great with warm tortillas!

Provided by Zelly Bell

Categories     One Dish Meal

Time 45m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

1/2 lb chicken breast, cooked and shredded
tapatio hot sauce
fresh ground pepper
6 large eggs
1/4 cup milk
1/4 onion, diced
1/2 green bell pepper, diced
1 cup Mexican blend cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon oregano
cayenne pepper
1/2-1 cup salsa
3 tablespoons butter

Steps:

  • Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
  • In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
  • Transfer chicken to the skillet.
  • In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
  • Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
  • Add cheese to the skillet and allow to melt into the scramble.
  • Serve with warm tortillas and refried beans.

Nutrition Facts : Calories 433, Fat 31.9, SaturatedFat 15.9, Cholesterol 413.2, Sodium 777.8, Carbohydrate 6.5, Fiber 0.9, Sugar 3.8, Protein 29.7

CHICKEN EGGPLANT STIR-FRY



Chicken Eggplant Stir-Fry image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 9

½ large eggplant, sliced into rounds
⅛ teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
⅛ teaspoon ground black pepper
4 cups spinach

Steps:

  • Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  • Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
  • Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  • Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
  • Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g

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