Chicken Recipes II

I saw a headline recently that said chicken is still the number one search word for recipes. You can never have too many recipes or ideas for preparing chicken; right?

I pulled together my best chicken recipes that include chicken casseroles, elegant dinners, crock pot and everyday chicken recipes.

One of my most requested chicken casserole recipes is the:

CHICKEN BACON RANCH CASSEROLE

• 1 pound gluten free penne pasta
• 2 cups shredded chicken
• 1 cup (8oz) homemade ranch dressing
• 6-8 ounces dairy free cream cheese (I use Kite Hill brand)
• 12 slices cooked, chopped bacon
• 2 cups dairy free mozzarella cheez (I use Daiya)

Set the cream cheese out to soften. Boil pasta to just al dente as you will be putting it in the oven alter. While the pasta is boiling make the homemade ranch dressing unless you already have some made up in the refrigerator. Preheat oven to 350 F.

Homemade Ranch Dressing

• 2 whole eggs
• 2 tablespoons lemon juice or distilled white vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ½ cup canola oil
• 1 garlic clove smashed and minced
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• ¼ teaspoon black pepper

Add the whole eggs, lemon juice or vinegar, mustard and salt to your blender. Pulse a few times to combine well. With blender running add just a 1/8 teaspoon of the oil. Allow that to blend well into the mixture. Add another. Do this 5 times leaving the blender running on medium/high the entire time. Now begin to very slowly add the remaining oil. Take your time. If it emulsifies (thickens to mayo like consistency) go ahead and stop adding oil or you risk it breaking. So long as it is at least a pourable dressing like consistency than consider yourself successful. Taste and adjust your seasonings to your preference.

Combine the softened cream cheese with the ranch dressing.

Combine chicken, pasta, ranch dressing & cream cheez mixture, half the bacon, and half the mozzarella cheez. Transfer into a 13x9 greased casserole dish. Top with remaining bacon and cheez.

Bake about 15-20 minutes or until hot and bubbly.

This is a fresh, but quick and easy chicken salad with a homemade avocado dressing:

CHICKEN AVOCADO SALAD

• Leftover chicken breasts, sliced
• Cooked crispy bacon, crumbled

Avocado Dressing:

• 2 ripe avocados
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• ½ teaspoon salt

Combine avocados, lime juice, oil, and salt in a food chopper or blender (or food processor). Blend until almost a puree. Arrange chicken pieces on place and top with Avocado dressing and then top with crispy bacon crumbles.

Here’s one for the crock pot that features my beet free, nightshade free red sauce;

CHICKEN CACCIATORE

• 2 pounds chicken thighs (remove the skin)
• 1 bunch scallions, chopped
• 8 ounces baby bella mushrooms, sliced
• 2 garlic cloves: smashed and minced
• 2 cups nightshade free spaghetti sauce
• ½ cup chicken broth
• 1 pound cooked gluten free spaghetti

Spaghetti Sauce:

• 2 cups cooked carrots, drained
• ½ cup water
• 2 Tablespoons beef bouillon granules
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• ½ teaspoon sugar

Combine all of the ingredients in a blender and puree until smooth. Taste and adjust salt or vinegar or other seasonings as preferred. Remember that the vinegar should be slightly stronger at this point because it will cook off a bit when heated.

It is important to make the sauce before adding it to the crockpot.

Add the chicken, scallions, mushrooms, sauce, garlic and broth to the crock pot on low 6 hours or high 4 hours. Serve with gluten free spaghetti.

Being one of the most versatile of the proteins, chicken can also be served for an elegant meal:

ARTICHOKE STUFFED CHICKEN BREASTS

• 1 cup drained, rinsed, chopped artichoke hearts (from jar or can)
• 1 six ounce container dairy free cream cheese (I use Kite Hill brand)
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• 2 garlic cloves: smashed and minced
• 4 tablespoons spinach leaves. Stack your spinach leaves and cut thin strips.
• Soak wooden toothpicks in water to secure chicken or use cooking twine.
• Mix all of these ingredients together and set aside.
• 4 thick boneless, skinless chicken breast
• Salt and pepper

Pat the chicken dry with a paper towel. Salt and pepper both sides generously. Cut a slit in the side of each breast to create a pocket. Stuff with artichoke mix. And secure with a toothpick.

Brown each chicken piece in a skillet. Transfer to a 375 degree oven to finish cooking inside. Bake 18 minutes. Allow to rest 10 full minutes before serving or slicing.

If you want the chicken to look more uniform cut the raw chicken breast (before creating the pocket) into rectangles. Then create the pocket for stuffing.

Finally, for a weeknight quick meal!

APRICOT GLAZED CHICKEN

• 4 Chicken boneless skinless chicken breast (sliced thin to pounded out)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon dairy free butter
• 1 tablespoon cooking oil
• ½ cup Apricot Preserves
• 4 teaspoons Dijon mustard

In a small bowl combine preserves and mustard. Taste and adjust to your taste.

Salt and pepper DRY chicken breast. Melt butter with the oil in a skillet over medium heat. Brown both sides of chicken pieces. About 5 minutes each side depending on thickness of your chicken.

Add preserves and mustard mixture to the skillet and stir or whisk with oil and drippings. Be sure to scrape the bottom of the skillet.

These recipes are included in a cookbook,

Gluten Free, Dairy Free, Soy Free & Nightshade Free Anti-Inflammatory Chicken Cookbook which is available on Amazon amazon.com/ChickenCookbook