Artichoke & Spinach Smothered Chicken

4 boneless, skinless chicken breasts
1/4 cup oil
salt and pepper to taste
1 can (8.5 oz.) Artichoke Hearts, quartered
1 pkg. spinach, thawed, squeezed, dried and chopped
1 med. onion
2 Tbsp. garlic, minced
3/4 cup half and half
1/2 cup Parmesan cheese, shredded
1/2 cup Cheddar cheese, shredded
1/2 tsp. rosemary

Preheat oven to 350 degrees.  In a large frying pan heat oil on medium high.  Sauté onions and garlic.  Remove from pan, allowing to drain well.  Sprinkle chicken with salt and pepper and add to pan.  Fry 2-3 minutes on each side, browning slightly.  In a large bowl combine remaining ingredients and onion/garlic, stirring well.  Place chicken in a 2 qt. baking dish sprayed with non-stick spray.  Evenly spread artichoke/spinach mixture over chicken.  Bake 40-45 minutes or until chicken is completely done.  Serves 4. 

Martha:  I love spinach and artichoke dip so when I spotted a can of artichokes in my pantry I knew I had to come up with something good and boy was this dish a success.  I tasted after each addition and the rosemary brought everything together perfectly.  I served this over white rice and I, as well as all of my food testers that were lucky enough to try this dish, loved it.  Even those who said I don't like spinach or I don't like artichoke loved it.

Lillian: I also love the Spinach-Artichoke dip! That is my favorite appetizer. I never thought to use it to top baked chicken but you are so right! It is delicious! Isn't it fun to play in the kitchen and come up with something so crowd-pleasing? I made mud pies when I was a little girls and now my kitchen is my own kingdom!  My girlfriend and I used to make mud pies and decorate them as cookies and cakes and an old man who lived down the street from her used to admire our "baking" . One day, he gave us each a nickle for two "cookies" and went on his way. Our mothers told us that we had to give the money back since they weren't what the old man could eat and he just laughed and said that he knew that and to keep our nickles. We thought that we were so rich and so smart!

Tips:  I've always wondered why I couldn't use the liquids I marinated my chicken in to baste with.  Here is what you are actually supposed to do to keep bacteria out of your done dish.  You should always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes and never baste the cooked chicken with the same marinade that's touched raw chicken: either make extra marinade and set aside a portion just for basting, or boil it for two to three minutes, enough time to kill any bacteria.  Now my basted chicken is safer!

Hash Brown Chicken

1 box (4.2 oz.) Hungry Jack Hash Browns
2 boneless, skinless chicken breasts, cooked, cubed
1 cup Onion dip
2 cups shredded cheese
French fried onions (optional)

Preheat oven to 350 degrees.  Prepare hash browns according to package.  Strain off water.  Mix hash browns, chicken, dip and cheese.  Pour into a 2 qt. baking dish sprayed with non-stick spray.  Bake 20-25 minutes or until bubbly and cheese has melted.  Sprinkle with French fried onions.  Bake another 5 minutes. 

Martha:  This recipe started out with a recipe I found in the paper for a Baked Potato Casserole.  This recipe is what inspired me to make this dish.  The original recipe called for sliced potatoes.  I had bought a box of Hungry Jack Hash browns, which I've never used before.  They were perfect and simple to work with. You simply add hot water to the marker on the carton, let them sit for 15 minutes, drain and use.  The original had also called for 1/2 cup of sour cream and evaporated milk.  I changed it to the onion dip.  Another change was from bacon to chicken.  Plus I added the French fried onions, which I love.  This dish is super delicious! 

Lillian: I've never used the boxed potatoes but have used frozen hashbrowns (who hasn't used them?) I'll substitute the frozen ones in this and see what happens. I think that this is such an easy dish, and delicious also, that it will be a favorite in many households. Leave it to you, Martha, to find another way to get cheese and french fried onions into a recipe and have a delicious dish in the end.

Tips:  For years I've relied on a knife or fork to determine if my chicken is done.  I watch for the juices to run clear and usually give it just a few more minutes just to be sure.  I wouldn't do this just once or twice but several times.   Well, in doing this I allowed an awful lot of the juice to cook out from the holes I poked.  I also noticed that it seemed to cause brown spots to appear, especially on the breast pieces.  What did I do?  I broke down and bought a meat thermometer and this is what I learned.  The only way to tell if chicken is cooked properly is to use a meat thermometer--seeing if the juices run clear is not a reliable indicator of doneness. To test the internal temperature of a whole chicken, insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (75 degrees C).

Crispy Parmesan Chicken Nuggets

2 large or 3 medium boneless, skinless chicken breasts
  (cut into nuggets)
3/4 cup grated Parmesan cheese
  (divided into 1/2 cup and 1/4 cup)
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
2 eggs
1/4 cup water
1 cup Panko
1/4 Tbsp. canola oil
(3 shallow bowls)

Line a baking sheet with foil and fit a cooling rack on top.  Set aside.  In 1st bowl combine 1/2 cup Parmesan, flour, salt and pepper.  In 2nd bowl beat eggs and water with a fork.  In 3rd bowl combine remaining 1/4 cup of Parmesan and Panko.  Coat chicken, one piece at a time, in 1st bowl, quickly dip into 2nd bowl and then into 3rd bowl placing each piece on rack making sure they aren't touching.  Let stand for 15 minutes.

Preheat oven to 350 degrees.  Remove racks, with foil from the baking dish.  Cover baking sheet with more foil.  On medium high, heat oil in a large frying pan.  Fry chicken in batches browning on all sides.  As each piece browns move it to the baking sheet.  Bake 20-25 minutes.

Martha:  If you like crispy yet juicy nuggets you'll love this one.  The Panko gives it the crunch and by frying it first the meat stays moist and tender.  I had one problem with this dish.  I didn't seem to know when to stop eating!  I ate them plain, some with honey mustard but my favorite was dipped in Sweet Chili Sauce.  A little sweetness with a touch of heat.

Lillian: I like to dip the chicken into flour first, then the egg wash and then the Planko. I have always found the coating stays on much longer and you have no chunks of coating floating around in the hot oil, or on the baking sheet if you bake instead of frying first. I also like Parmesan cheese in coating. I use it that way, too, in Chicken Picata.

Tips:  Since Sis and I cook so much chicken I decided it was time to research the safest ways to handle chicken.  Here is what I found.  Rinse chicken with cold water, inside and out, and pat dry with paper towels before preparing. To prevent cross-contamination, thoroughly clean all surfaces, utensils, cutting boards, knives, and hands with hot soapy water after handling raw poultry. Keep a separate cutting board specifically for working with chicken.  
 

My Sister's Chicken Delicious

2 chicken breasts, cooked, cooled and cut into bite size pieces
1 can Cream of Mushroom soup
1 can sliced water chestnuts
1/2 cup Miracle Whip
3/4 cup celery, chopped
1/2 stick butter, melted
2 cups stuffing mix

Preheat oven to 350 degrees.  Mix chicken, soup, water chestnuts, Miracle Whip and celery; spread into a 9 x 13 baking dish sprayed with non-stick spray.  Mix melted butter and stuffing mix; pat over chicken mixture and bake 45-50 minutes.

Lillian:  My sister, Lorretta, brought this dish to another sister's home when she was ill.  It was a huge hit and Loretta passed the recipe on to me.  Originally, it did not call for the water chestnuts, but I added them for texture.  I usually do not keep Miracle Whip in the house and, when I don't have it, I just substitute mayonnaise.  It is also good with mayonnaise mixed with sour cream, keeping the same amount called for above.  This can be made in two 8" dishes and you can freeze one.  I take this dish to shut-ins often and have always been asked to make it again.  Thanks, Retta, for this great addition to the chicken recipes that I make.

Martha:  Sis, when I made this dish I was amazed at how moist it turns out.  I thought that cooking it for that amount of time would dry it out but it doesn't.  The first time I made this I was in a hurry.  I had read the recipe so knew how easy it was to make.  Well, I did something I rarely do.  I didn't read the directions again before making.  I ended up combining 'everything' together in a bowl and when I went to see how long it needed to cook I saw that the dressing/butter mix was to be pressed on top of the chicken.  Too late!  I baked it anyway and guess what.  It was still delicious and my food tester never knew that I had made a mistake.  About 5 minutes before my cooking time was up I decided to sprinkled some French fried onions over half giving it another taste and a little crunch.  YUM!

Tips:  I always buy chicken when it's on sale, which means that I keep my freezer stocked.  This also means that whenever I'm ready to cook chicken, it has to be thawed first.  Here is what I've found on thawing chicken safely. 

It takes from 1-2 days to thaw a whole chicken in the refrigerator and about 4-9 hours for cup-up chicken parts.  A little less if the cuts are boneless.  You can thaw chicken a little quicker if you put it in a cold water bath or you can use the defrost cycle on your microwave.  But NEVER thaw frozen chicken by leaving it out at room temperature.  I seldom use the microwave or the water bath but simply put my frozen package in a big bowl, put it in the refrigerator and let it thaw as needed. 

Angel Hair Pasta with Chicken

2 Tbsp. olive oil, divided
2 boneless, skinless chicken breast halves, cut into 1" cubes
1 carrot, sliced diagonally into 1/4" pieces
1 pkg. (10 oz.) frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
1/4 cup grated Parmesan cheese
Cherry tomatoes

In a large skillet, heat 1 Tbsp. oil.  Add chicken, cook until chicken is cooked through.  Remove chicken from skillet and drain on paper towels.  Heat remaining oil and add carrots.  Cook 4 minutes.  Meanwhile, cook pasta according to directions on box.  Add broccoli and garlic to carrots.  Cook and stir for 2 minutes.  Add broth, basil and cheese to skillet.  Reduce heat and simmer for 2 minutes; add tomatoes and chicken and simmer for 2 minutes more.  Drain pasta; top with chicken/vegetable mixture.  Add salt and pepper as desired.  Serves 4.

Lillian:  Several years ago, I had this at a restaurant and loved it.  I decided to make it at home but added the tomatoes, carrots and basil.  That really perked it up and I have made it this way ever since.  If time is short, cook the chicken in the morning, refrigerate it and add it to the skillet when you are preparing this dish for dinner.  You can also have the vegetables all cleaned and cut, put into a plastic bag and refrigerate them along with the chicken.  This makes cooking dinner even easier after a day at work.

Martha:  Sis, when I made this dish I could understand why you liked it so much.  It is delicious.  One thing I do to save time is to boil several chicken breasts and freeze them until needed.  I place 1 cooked chicken breast in each pint size bag and just pull out what I need.  I did this for this dish too which allowed me to use only 1 Tbsp. of olive oil and just added the thawed chicken when requested within the recipe.  I also strain the broth and freeze it in 1 cup containers, thawing it out as needed.  For the working/busy cook, this can all be done on a weekend day while you're piddling around the house.  It sure saves cooking time during the week.

Lillian: I, also, cook several pieces of chicken at a time and freeze what I don't need. I always save broth and freeze it for later use. It not only saves time, it saves energy by not having to cook small amounts of any meat at a time.

Tips:  Raw chicken and poultry can carry the salmonella bacteria, which is responsible for more cases of food poisoning than any other pathogen. Fortunately it's easy to avoid getting sick from chicken and poultry, as long as you follow safe food handling practices. Packages of chicken should be wrapped in plastic bags to prevent leakage onto other items in your grocery cart.  Once you're home, you should immediately place your chicken in a refrigerator that maintains a temperature of 40 degrees or colder, and use it within 2 days. Otherwise, it should be frozen at 0°F.

Blue Corn Chip Chicken Casserole

2 chicken breasts, cooked and cut into bite size pieces
1 stalk celery, chopped
2 Tbsp. onions, chopped
1 boiling bag of rice, cooked
1 can cream of chicken soup
1/2 cup almond slivers
1/2 cup water chestnuts, chopped
1/2 cup mayonnaise
1/2 cup milk
1 can (2.25 oz.) sliced black olives
3/4 cup crushed blue corn chips
1/2 cup shredded cheese

Preheat oven to 350 degrees.  Mix everything but corn chips and cheese.  Pour into 2 qt. baking dish sprayed with non-stick spray.  Bake 20-25 minutes or until bubbly hot.  Remove from oven and sprinkle with cheese and crushed chips.  Bake another 5 minutes or until cheese melts.  Serves 6.

Martha:  This dish is one of those that started out with one ingredient at a time, adding this and that and tasting after each addition.  Normally I would have topped this with just the cheese or maybe some French fried onions or perhaps Panko but when I spotted the bag of blue corn chips I had to give it a try.  So, I took a scoop of the mixture, added it to a chip and gave it a taste.  Perfect!  This is just another dish created by using our motto Think With Your Taste Buds.

Lillian: Another great casserole that has all that you need for one dish meals. You would just need to add a salad or a fruit dish here and dinner is ready! Martha, you really do know how to pull things from the pantry and make a wonderful meal.

Tips:  If you've ever dropped and egg on the counter, or worse yet the floor, then you know what a mess it makes.  I think we've all dropped a few especially when in a hurry.  It's one of the things that will actually cause me to say a 'word' or two.  Well, I now know how to prevent it and it's so simple.  All you have to do is moisten your fingers before you remove the egg form the carton.  When I first read this I went straight to the refrigerator, tried to pick up an egg from the carton and yes it wanted to slip out of my fingers.  I wet my fingers and no slipping.  This really works!

Creamy Broccoli Chicken with Pasta

1 1/2 cups rotini pasta, uncooked
1 cup chopped broccoli florets
1 lb. boneless skinless chicken, cut into bite size pieces
1/2 cup chicken broth
1 can cream of mushroom soup
4 oz. cream cheese, cut into cubes
1 cup mozzarella cheese
1/4 cup Parmesan cheese
2 Tbl. cooking oil
Black olives, optional

Preheat oven to 375 degrees. Cook pasta according to package. In a large skillet cook chicken in oil on medium high heat until done, about 8 - 10 minutes. Stir in broth, cream cheese, soup, and 1/2 cup of the mozzarella cheese. Cover with lid or foil and bake 15 minutes or until totally heated. Uncover and top with remaining mozzarella cheese and sprinkle with Parmesan cheese. Bake another 3-5 minutes or until cheese melts. Sprinkle with olives.

Martha:  SHRIMP! This would be wonderful made with shrimp. You can also make this with leftover chicken or pork. Of course you would eliminate the cooking of the chicken and add the chicken with the broth, cream cheese, etc. I think some French fried onions on top would be good too which would be added when the final cheese is added. This is a fun dish to play with.

Lillian: Don't you love one dish meals? So easy and yet so nutritious with meat and vegetables all in one dish. I would add just a bit of onion to this, while cooking the chicken.

Tip:  From our research, Lillian and I have found that whole poultry that is to be roasted or poached should be flavored on the inside.  You first sprinkle salt and pepper inside the neck and body cavities.  Then rub inside and out with the cut side of a lemon.  Sprinkle it with a few pinches of thyme or tarragon into the cavity, add a sprig or two of parsley and a tablespoon of butter.  Yummy!