I made this dish for our dinner the other night and my 5-year-old son loved it and asked for more!
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup Kraft Light Zesty Italian Reduced Fat Dressing
- 1/4 cup Parmesan Cheese
Continue reading ‘Saucy Parmesan Chicken’
- 1 quart buttermilk
- 2 packest (1.6 oz. each) buffalo wing seasoning
- 1/4 cup hot pepper sauce
- 4 lbs. chicken wings
- bottled blue cheese dressing for dipping (optional)
- vegetable sticks for serving (optional)
Continue reading ‘Buttermilk Wings’
- 1 package Tyson Fresh Chicken Wings (2 lbs.)
- 1 tablespoon butter or margarine
- 1 tablespoon olive or vegetable oil
- 2 garlic cloves, chopped
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Continue reading ‘Garlic Chicken Wings’
- 20 whole chicken wings (approx. 4 lbs.)
- 3/4 cup Kikoman Teriyaki Marinade & Sauce
- 2 teaspoons crushed red pepper flakes
- 3/4 teaspoon hot pepper sauce
DIPPING SAUCE:
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon finely chopped green onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon Kikoman Teriyaki & Marinade Sauce
Continue reading ‘Hot & Cool Teriyaki Wings’
Here is meatloaf with a twist - substitute ground turkey for ground beef.
IT’S TODAYS MEATLOAF
- 2 lbs. ground turkey
- 3 tablespoons worchestshire sauce
- 2 eggs or egg substitute
- salt and pepper
- 1 1/2 cups bread crumbs
- 1 tablespoon parsley
- 1 small yellow onion
- 1/2 green pepper, diced
- 1 tablespoon minced garlic
Continue reading ‘It’s Todays Meatloaf’
CREAMY CHICKEN ALFREDO
- 1/4 cup all-purpose flour
- 6 boneless, skinless chicken breast halves (4 oz. each)
- 1/2 teaspoon salt
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced onion
- 1 1/2 cups whipping cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon coarsely chopped fresh parsley
Continue reading ‘Creamy Chicken Alfredo’
Bruschetta Chicken Bake
| 1 can (14-1/2 oz.) diced tomatoes, undrained |
| 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken |
| 1/2 cup water |
| 2 cloves garlic, minced |
| 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces |
| 1 tsp. dried basil leaves |
| 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese |
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Continue reading ‘Bruschetta Chicken Bake’
DEEP DISH CHICKEN POT PIE
Only 20 minutes prep time!
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup zesty Italian reduced fat dressing
- 4 oz. low-fat cream cheese, cubed
- 2 tablespoons flour
- 1/2 cup fat-free reduced sodium chicken broth
- 1 package (10 oz.) mixed vegetables, thawed
- 1 refrigerated pie crust
Continue reading ‘Deep Dish Chicken Pot Pie’
Parmesan Crusted Chicken in Cream Sauce
| cups MINUTE Brown Rice, uncooked |
| 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided |
| 6 RITZ Crackers, finely crushed |
| 2 Tbsp. KRAFT 100% Grated Parmesan Cheese |
| 4 small boneless skinless chicken breast halves (1 lb.) |
| 2 tsp. oil |
| 1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread |
| 3/4 lb. asparagus spears, trimmed, steamed |
Continue reading ‘Parmesan-Crusted Chicken’
You can make this casserole in a matter of minutes - it only takes 5 minutes for prep time!
- 1 can (10 3/4 oz.) Campbell’s Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked long-grain white rice
- 2 cups fresh or frozen vegetables
- 1/2 teaspoon onion powder
- 4 skinless, boneless chicken breast halves
- 1/2 cup reduced fat shredded Cheddar cheese
Continue reading ‘Campbell’s Cheesy Chicken and Rice Casserole’
Bruschetta Chicken Bake
DEEP DISH CHICKEN POT PIE
Parmesan Crusted Chicken in Cream Sauce