Chicken
Easy and Delicious Cranberry Chicken
8 boneless chicken breasts
1 envelope Lipton onion soup mix
1 -8 oz bottle Catalina French salad dressing
1- 16 oz can whole cranberry sauce
Place chicken pieces in a 9×13 baking dish. Place a bag on The Bag Holder and add remaining ingredients, remove bag and mix well, pour over chicken. Bake uncovered at 350 degrees for about 1 hour. It’s great served with rice pilaf and fresh steamed broccoli.
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Divine Chicken and Rice Bake
Place a bag on TBH and add all but the last two items.
4 cups cooked, chopped chicken
1 cup finely chopped celery
1 /2 medium onion chopped
1 can sliced mushrooms or stems and pieces
1 8 oz can sliced water chestnuts
2 cups cooked rice
1-10 3/4 can cream of chicken soup
1/2 cup slivered almonds
1 cup mayonnaise
1 cup sour cream
1/4 cup Sherry wine
1/4 teas black pepper
1/2 teas Texas Pete or any hot sauce
1/4 teas garlic powder
1 cup grated cheddar cheese
1 sleeve Ritz Crackers
1/4 cup melted butter
Seal bag and mix well. Then squeeze mixture into 9×13 dish. Place the bag back on TBH and add crackers and butter. Crush and mash with fingers. Top the chicken mixture. Bake at 350 for 40-50 minutes. If starts to brown cover with foil.
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Chicken and Sausage Cassoulet
Layer in a 9×13 pan in the following order:
1 ½ cups diced cooked chicken
1 ½ cups crumbled cooked sausage (Jimmy dean breakfast sausage)
1 ½ cups white beans
½ cup diced onions
¼ cup diced green bell peppers
¼ cup diced celery
1/8 cup chopped bacon
Place a bag on The Bag Holder and add ingredients. Seal and mix well. TIP: Save this sauce in freezer and use to top chicken or fish dishes anytime.
1 cup diced tomatoes with juice
¼ cup white wine
1 ½ teaspoons minced garlic
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons Creole seasoning
1 teaspoon herbes de Provence
Seal bag and mix well. Pour over layered dish, using a spoon to coat evenly. Bag at 350 covered for 35-40 minutes.
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Chicken Hoagies
PLACE A BAG ON THE BAG HOLDER
2 cups shredded cabbage
¾ cups ketchup
1/8 cup Worcestershire sauce
½ tablespoon lemon juice
½ tablespoon Dijon mustard
½ tablespoon beef base
4 chicken breasts
Place all ingredients in the bag and seal. Mix well until all is coated. Slow cook in a crock pot for 4-6 hours. ADD 2 CUPS OF WATER TO COVER CHICKEN BEFORE STARTING. Serve on a hoagie roll
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Brunswick Stew
PLACE A BAG ON THE BAG HOLDER
Add to bag:
12 oz cut smoked sausage
3 cups cooked chopped or shredded chicken
1 can diced cooked potatoes
1/2 cup diced onions
1 can diced tomatoes with juice
1 cup barbecue sauce
½ cup chicken broth
½ cup lima beans
½ cup corn
1/8 cup brown sugar
Seal and mix well. Heat in crockpot on medium low 4-6 hours. Add 1 cup water if stew gets too thick. Optional: Cook on stove top until heated
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Chicken Fried Rice
Place bag on The Bag Holder and add:
1/8 cup soy sauce
1/8 cup teriyaki sauce
½ tablespoon sesame oil
½ tablespoon olive oil
Add 3 cups of cooked chopped chicken
3 cups cooked rice pilaf
½ cup diced onions
½ cup diced green bell peppers
½ cup diced celery.
½ cup diced carrots
½ cup broccoli florets
½ cup sliced water chestnuts
½ cup peas
¼ cup diced red bell peppers
Remove from The Bag Holder and seal. Blend well. In large pot add 1 tablespoon olive oil and contents of bag. Cook on medium heat on top of stove until hot. Stir often.
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Pecan Praline Chicken
Place a bag on The Bag Holder and add:
1 ½ tablespoons Dijon Mustard
½ tablespoon lemon juice
1/8 teaspoon ground cumin
Remove bag and blend well. Place bag back on The Bag Holder and add 4 chicken breasts and coat until chicken is covered. Place chicken in a 9×13 baking dish.
Place the bag back on The Bag Holder. Add to bag:
¼ cup pecans
¼ cup panko crumbs
1 tablespoon melted butter
1/8 cup of brown sugar
Remove bag and blend well. Top chicken with pecan crust. Bake uncovered for 30-35 minutes uncovered.
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Paradise Chicken
Place a bag on The Bag Holder and add:
1 cup panko crumbs
½ cup parmesan cheese
Remove from The Bag Holder and set aside. Place 4 chicken breast in pan and top with panko/cheese mixture (reserve about 1/4 cup).
Place the same bag back on The Bag Holder and add:
1 jar of Alfredo sauce
½ cup of fresh spinach
½ cup diced ham
¼ cup diced onions
Seal and mix well. Snip the Tip and cover chicken breast with cream sauce mixture. Top with reserved ¼ cup panko/parmesan crumbs. Bake at 350 for 30-35 minutes uncovered- If topping gets brown cover with a piece of foil.
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Chicken and Country Stuffing
Spray pan with non-stick coating- Save 4 chicken breast for finish.
Place a bag on The Bag Holder and add:
2 1/2 cups stuffing
½ cup celery
½ cup onions
1 tsp sage
¼ teaspoon pepper
¼ softened butter
1 1/2 cup chicken broth
Remove from The Bag holder and seal. Blend well. Spread stuffing in bottom of pan. Top with 4 chicken breast. Brush chicken with butter and sprinkle chicken with seasoned salt. Bake covered for 35-40 minutes at 350. Serve.
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Fabulous Chicken or Beef Enchiladas
3 Cups Cooked, shredded or Chopped Chicken or 1 lb of Cooked Ground Beef
1/2 cup Chunky Salsa
4 oz Soft Cream Cheese
1 Tsp Taco Seasoning
1/4 cup Chopped Onions
2 cups Shredded Cheddar Cheese
2 cans Enchilada Sauce
4oz Sour Cream
12 Flour or Corn Tortillas
Mix first 6 ingredients into the bag, remove, seal and blend well. Replace and scoop 1/8 cup into each tortilla. Roll each side to the middle and then fold edges in and continue rolling. Repeat until mixture is used. Place in 9×13 cake pan. Any mixture left over can be spread on top of tortillas. Once all the shells have been placed in to pan pour Enchilada Sauce over the top. Cover with foil and bake 25-30 minutes at 350.
Top with sour cream if desired.
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King Ranch Chicken Casserole
4 cups cooked and shredded chicken
10 corn tortillas
1 onion, chopped
1 diced bell pepper,
2 cups of grated colby jack cheese
1 can cream of mushroom
1 can cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder
Preheat oven to 350 degrees. Use 9 in round or 8×8 pan. Place all ingredients except corn tortillas in a bag on The Bag Holder, seal, secure and blend well. Replace on The Bag Holder. Place a layer of tortillas on bottom of pan then spoon sauce to cover pan. Repeat layers, ending with cheese. Bake uncovered for 30 minutes at 350 or until brown and bubbling.
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Yogurt Marinated Kabobs
These may not sound great but the yogurt marinates the meat until it is so tender.
1 cup plain yogurt
2 tablespoon minced garlic
1 cup fresh basil- chopped finely
1/2 tsp curry powder- Don’t like curry use jerk seasoning
3 chicken breast or 4 sirloin steaks
1 red bell pepper, seeded and cut into squares
1 red onion cut into squares
2 yellow squash sliced into 1/2 inch pieces
1 pint cherry tomatoes
1 tablespoon olive oil
Salt and Pepper to taste
PLACE STORAGE BAG ON THE BAG HOLDER AND
Mix the first 4 ingredients. Add chicken or beef to the Yogurt mix and seal. Marinate for atleast 4 hours. Then soak your skewers in water for 20 minutes. Preheat grill to medium.
PLACE A DIFFERENT BAG ON THE BAG HOLDER AND PUT VEGGIES, OLIVE OIL AND SALT AND PEPPER. TOSS EVENLY.
Thread meat and veggies onto skewers and place on foil lined baking sheet. Grill kabobs turning occasionally. Chicken abut 12-14 minutes and Beef 8-12 minutes. Serve with Spinach and Wild Rice. Yummy!!
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Jambalya
3 CUPS COOKED WHITE OR BROWN RICE
1/2 CUP COOKED CHICKEN
1 LB RAW SHRIMP
1/2 LB SMOKED SAUSAGE CUT IN 1/2 INCH PIECES
1/2 CUP DICED ONION
1/2 CUP CELERY
1/2 CUP TOMATO SAUCE OR MARINARA SAUCE
1 CUP DICED TOMATOES WITH JUICE
1/2 CUP BROWN GRAVY
1/4 CUP BELL PEPPER
2 TSP MINCED GARLIC
2 BAY LEAF
2 TSP CAJUN SEASONING
PLACE BAG ON BAG HOLDER AND ALL INGREDIENTS. MIX WELL AND SEAL AND STORE FOR UP TO 2 DAYS OR FREEZE FOR 30. WHEN READY TO COOK ADD CONTENTS OF BAG TO LARGE SKILLET AND COOK ON MEDIUM HEAT FOR 30 MINUTES COVERED. STIR OFTEN.
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Mimi’s Hot Chicken Salad
4 cups chopped cooked chicken
2 tablespoons lemon juice
3/4 cup toasted slivered almonds
1 1/2 cups shredded cheddar cheese
3/4 cups mayonnaise
1/2 teaspoon accent seasoning
2 cups diced celery
4 hard boiled eggs
1 can cream of chicken soup
1/4 cup diced onion
1 jar pimento
1 1/2 cups crushed potato chips
1 teaspoon salt
1/2 teaspoon pepper
Place a bag on The Bag Holder. Then add everything Except cheese, potato chips and almonds. Seal and Secure and blend well. You can store for up to 2 days. Place in 9 x13 dish and top with cheese, potato chips and almonds when ready to bake. Bake pre-heated over at 375 for 30-40 minutes uncovered. Serves 8.
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Chicken Chili
PLACE A GALLON BAG ON THE BAG HOLDER AND ADD:
2 ½ cups white beans with juice
½ cup chicken broth
½ cup diced onion
¼ cup diced bell pepper
¼ cup diced green chilies
¼ cup diced carrots
1 cup diced tomatoes
½ cup corn
1 tablespoon chili powder
1 tablespoon chicken base
1 teaspoon minced garlic
1 teaspoon cumin
4 cups cooked chicken
Blend well and store in fridge for up to 2 days. When ready to cook put in large pot and cook on medium heat for 30 minutes stirring often. Serve. To store leftovers rinse the same bag and pour any chili left.
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Chicken Burritos
PLACE GALLON BAG ON THE BAG HOLDER AND ADD:
1 cup black beans
1 cup cooked rice pilaf
1 cup diced onions
1 cup diced green bell peppers
1 cup diced tomatoes with juice
½ tablespoon mild chili powder
½ tablespoon minced garlic
1 teaspoon kosher salt (optional)
1/4 teaspoon ground cumin
2 cups cooked chicken cubed
Seal and mix well. When ready to eat cook on stove top on medium low until hot in large sauce pan. Serve with tortilla shells, cheddar cheese, sour cream and lettuce. When done place rinsed bag back on THE BAG HOLDER and put all leftovers into the bag. Enjoy another easy clean up meal.
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Maple Chicken
ADD TO BAG:
4 CHICKEN BREASTS
1/4 cup maple syrup
1 tablespoons lemon juice
2 tablespoons butter-melted
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 cup of dijon mustard (or just a squirt to make it easy)
Seal and blend well mixing the bag until chicken is covered. Marinate for up to 2 days or freeze for 30. Bake when defrosted at 375 for 18-22 minutes.
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Crock Pot Chicken Cacciatore
6 boneless, skinless chicken breasts-sliced into strips
1 teaspoon seasoned salt
1 teaspoon dried Italian seasoning
2 teaspoons roasted garlic
1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
1/4 cup red wine
1 jar pasta sauce (24–26 oz)
2 cups chicken broth
8 oz bowtie pasta
Place a bag on The Bag Holder and add all ingredients, seal and blend well. Put contents of bag in a crock pot and cook for 4-6 hours on medium. Cook pasta according to package and serve Cacciatore on top of pasta.
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Parmesan Chicken with Alfredo Sauce
Place 4 chicken breasts in shallow baking dish. Place a bag on The Bag Holder and add:
½ cup shredded Parmesan cheese
¼ cup panko crumbs
¼ cup plain bread crumbs
¼ cup liquid butter (optional)
½ tablespoon minced garlic
1 teaspoon dried parsley
½ teaspoon seasoned salt
¼ teaspoon black pepper
Remove bag and seal and mix well, evenly place on top of chicken. You can also shake it for full coating.
Place the same bag back on bag holder, and add:
1 cup jar of Alfredo sauce
1/8 cup chicken broth
1/8 cup white wine
½ teaspoon rubbed sage
¼ teaspoon salt
¼ teaspoon black pepper
Remove bag, seal and mix well. Then pour on top of chicken mixture and bake at 375 for 25-30 minutes uncovered.
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Teriyaki Chicken
4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup dry sherry (sub out OJ if no sherry)
1 tablespoon sugar
1 tablespoon softened butter
1/2 teaspoon ground ginger
1 tsp crushed garlic
Place a bag on The Bag Holder and add all ingredients. Marinate for at least 4 hours or freeze for 30. Grill as desired or Bake at 375 for 20-25 minutes.
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Lime Ginger Chicken
1/2 cup mojo marinade
1 tablespoon lime juice
1/2 teaspoon ground ginger
1 tablespoon A1 sauce
2 tablespoons brown sugar
4-6 chicken breasts
Place a bag on The Bag Holder and add all ingredients. Marinate for at least 3 hours. Grill for 14-16 minutes turning once add time if using bone in.
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Honey Mustard Chicken Sandwiches
1/4 cup dijon mustard
2 tablespoons honey
4 boneless chicken breasts
4 whole grain buns
Place a bag on The Bag Holder and add the first three ingredients. Seal and mix. Marinate up to 3 hours and grill for 14-16 minutes turning once.
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Chicken Dijon Casserole
3 cups cooked bow tie pasta
2 cups cooked chopped chicken
1/3 cup roasted red bell peppers (jar)
2 cups frozen broccoli
1 can cream of chicken
1/3 cup chicken broth
3 tablespoons dijon mustard
1 tablespoon chopped onion
1/3 cup shredded Parmesan cheese
1/4 mozzarella-use for topping
Place a bag on The Bag Holder and add all items except mozzarella. Seal and blend well until ready to use. Place in a 9×13 dish, top with mozzarella and cover. Bake in a pre-heated oven at 375 for 30 minutes.
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Honey Ginger Chicken
Place a bag on The Bag Holder
1/4 cup pineapple juice
1 tablespoon chopped ginger
1/4 cup honey
1/4 teriyaki sauce
Seal and blend bag. Marinate for 30 minutes. Grill on medium heat for 7-8 minutes on each side.
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Orange Tarragon Glazed Chicken
1/4 cup orange juice concentrate
1/4 diced onions
1 tablespoon olive oil
1/2 tablespoon dried tarragon
1/2 teaspoon salt
Seal and blend in bag. Marinate for 30 minutes. Grill on medium 7-8 minutes on each side.
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Chicken Salad
4 CUPS COOKED CHICKEN
1/4 DICED CELERY
1 CUP MAYONNAISE
1 TEASPOON SEASONING SALT
1/4 TEASPOON WHITE PEPPER
DASH HOT PEPPER SAUCE
1/8 TEASPOON CHICKEN BASE
DASH LEMON JUICE
PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS. SEAL FOR 30 MINUTES OR UNTIL READY TO SERVE. GOOD FOR 5 DAYS
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My Neighbor’s Chicken
1 CUP SOUR CREAM
1 TABLESPOON LEMON JUICE
2 TEASPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON CRUSHED GARLIC
2 TEASPOONS CELERY SALT
1 TEASPOON PAPRIKA
1/2 TEASPOON PEPPER
6 BONELESS CHICKEN BREASTS
1 1/2 CUP ITALIAN BREAD CRUMBS
1/4 CUP MELTED BUTTER
PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS EXCEPT BREAD CRUMBS AND BUTTER. REFRIGERATE FOR UP TO 24 HOURS. PLACE SINGLE LAYER IN 9X13 PAN. PUT BUTTER AND CRUMBS BACK IN BAG AND CRUSH AND BLEN. TOP CHICKEN WITH MIXTURE. BAKE AT 350 FOR 45-50 MINUTES UNCOVERED.
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Cornflake Chicken
2 CUPS CORNFLAKES (SUBSTITUTE BBQ CHIPS IF DESIRED)-CRUSHED
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
6 CHICKEN BREAST BONELESS
PLACE A BAG ON THE BAG HOLDER AND PUT FIRST 3 INGREDIENTS IN BAG. CRUSH USING HANDS OR ROLLING PIN. ADD CHICKEN BREASTS. SEAL AND SHAKE. PLACE CHICKEN ON LINED COOKIE SHEET. ADD BUTTER TO BAG AND MELT. SNIP THE TIP AND DRIZZLE THE CHICKEN WITH BUTTER. BAKE AT 375 35-40 MINUTES.
