Highly Rated Chicken Spectacular Recipes

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CHICKEN SPECTACULAR



Chicken Spectacular image

A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later!

Provided by JODI.C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 10

Number Of Ingredients 10

3 cups water
1 cup uncooked wild rice
3 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of celery soup
1 (4 ounce) jar diced pimento peppers, drained
1 onion, chopped
2 (14.5 ounce) cans French-style green beans, drained
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
salt and pepper to taste

Steps:

  • Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
  • Bake in the preheated oven for 25 to 30 minutes, or until heated through.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 17.4 g, Cholesterol 47.4 mg, Fat 20.5 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 3.4 g, Sodium 776 mg, Sugar 3.6 g

HIGHLY RATED CHICKEN SPECTACULAR



Highly Rated Chicken Spectacular image

A nice dinner for company or family. Serve with a green salad and rolls. You may assemble all the ingredients ahead and refrigerate until you are ready to bake, or bake it and freeze it.

Provided by Miss Annie

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups cooked chicken
1 (6 ounce) package Uncle Bens wild rice, cooked as directed
1 (10 3/4 ounce) can cream of celery soup
1 (3 ounce) jar pimientos, diced
1 can mushroom, sliced and drained
1 medium onion, chopped
2 cans French style green beans, drained
1 cup mayonnaise (do not substitute)
1 cup water chestnut, sliced and drained
salt and pepper

Steps:

  • Mix all ingredients and a large bowl.
  • Pour into a 13x9 baking dish.
  • Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 89.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 5.6, Sodium 434.2, Carbohydrate 15.6, Fiber 3.7, Sugar 4.1, Protein 2.9

THE REGGIE DELUXE



The Reggie Deluxe image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 7

1 cream-top buttermilk biscuit
3 ounces boneless fried chicken breast
3 ounces sausage gravy
1 1/2 strips thick-cut bacon, cooked until crisp
1 slice Cheddar
1 fried egg
Pinch fine diced or chopped fresh chives

Steps:

  • Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Amanda Freitag

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 20

1 stick (8 tablespoons) butter
3 cups small-diced onions
1/2 cup minced garlic
2 teaspoon kosher salt
3 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
12 cups chicken stock
3 cups small-diced carrots
3 cups small-diced celery
3 cups diced potatoes, parboiled
1 cup frozen peas
5 pounds chicken legs, roasted, meat pulled
2 cups cream
2 tablespoons Worcestershire sauce
1 teaspoon cayenne
1 tablespoon ground black pepper
1 package puff pastry, cut into 5-inch squares
4 tablespoons butter
1 teaspoon paprika
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Melt the butter in a large stockpot over medium heat. Add the onions, garlic, salt and thyme; sweat, stirring to prevent burning, until tender, 7 to 8 minutes. Add the flour and cook, whisking, to create a blonde roux, 4 minutes.
  • Slowly add the chicken stock to the pot and bring to a simmer. Then add the carrots, celery, potatoes and peas; cook until the vegetables are tender, 5 minutes.
  • Add the chicken and cook until the sauce has reached the desired consistency and the flavors have combined, 5 minutes. Reduce the heat to low and add the cream, Worcestershire, cayenne and black pepper; cook for another 3 minutes.
  • For the pot pie: Lay the puff pastry squares on a baking sheet, spaced 1 inch apart.
  • In a small saucepot, melt the butter with the paprika and salt. Brush the seasoned butter over the puff pastry. Transfer the baking sheet to the oven and bake until the puff pastry is golden brown, 20 minutes.
  • Ladle the hot pot pie filling into bowls and top each with a puff pastry square.

CHICKEN SPECTACULAR



Chicken Spectacular image

When I had a baby 12 years ago a lady at my church brought me this dish. It was so good I asked for the recipe. I've seen the recipe in The Cotton Country Collection and several other cookbook but have not seen it on Recipezaar. I like to cook the rice in the water saved from cooking the chicken. I think it adds to the flavor of the dish.

Provided by Kaykwilts

Categories     One Dish Meal

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

3 cups cooked chicken
1 (6 ounce) package uncle ben combination wild and white rice, cooked
1 (10 ounce) can cream of celery soup
1 (3 ounce) jar sliced pimientos
1 medium onion, chopped
2 cups French style green beans, drained
1 cup mayonnaise
1 (8 ounce) can water chestnuts, diced
salt and pepper

Steps:

  • Mix all ingredients.
  • Pour into a 2 1/2 to 3 quart casserole.
  • Bake 30 minutes at 350 degrees.

Nutrition Facts : Calories 176.1, Fat 7.6, SaturatedFat 1.4, Cholesterol 25.5, Sodium 303.4, Carbohydrate 19, Fiber 1.5, Sugar 2.5, Protein 8.2

CHEESY CHICKEN SPAGHETTI



Cheesy Chicken Spaghetti image

"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 12

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

Steps:

  • In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

Nutrition Facts : Calories 421 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1163mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

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