Chicken Surprise Recipes

CHICKEN SURPRISE

Chicken Surprise image

This recipe comes from a community cookbook from Lanark County that my friend Sandra gave me....This dish was submitted by Mrs. Chris Drew...and boy is it good...Hope you enjoy it as much as we did.

Provided by Baby Kato

Categories Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts (large)
125 ml Italian salad dressing
125 ml apricot jam or 125 ml marmalade
1/4 cup dry onion soup mix
1 cup fresh mushrooms, sliced
1/4 teaspoon pepper
1 1/2 tablespoons sherry wine (optional) or 1 1/2 tablespoons white wine (optional)

Steps:

Marinate chicken overnight in salad dressing. (do not discard dressing).
Preheat oven to 350 degrees.
Lay marinated chicken in baking dish and pour dressing over top.
Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
Season with pepper and drizzle sherry overtop of everything.
Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.

CHICKEN SURPRISE

Chicken Surprise image

Easy Chicken dish which all my family loves including the grandchildren. This receipe came from my turn to cook Sunday dinner and what I had in the pantry and frig. We like the receipe because it is easy, spicy and a meal all in one. We serve it with green salad.

Provided by srpitman

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breasts
8 ounces low-fat cream cheese
1 jar cheese with green chili peppers
1/2 cup low-fat cheddar cheese
1 package corn tortilla
1/2-3/4 cup milk
red pepper

Steps:

Boil chicken breast until tender.
Remove meat from bone.
Spray 9 by 13 pan with low fat spray.
Cut at least 9 tortillas into strips.
Line the bottom of the pan until covered.
In a small skillet, melt cream cheese and the jar of cheese with chilies.
Add milk to a sauce consistency.
Sprinkle red pepper.
Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
Pour cheese mixture over the top.
Sprinkle cheddar cheese on top.
Bake at 350 for approximately 30 minutes.

CHICKEN SURPRISE

Chicken Surprise image

Make and share this Chicken Surprise recipe from Food.com.

Provided by CookingONTheSide

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs chicken breast halves, thin (slice down if thick, I use boneless and skinless)
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup half-and-half
1/4 cup milk
8 slices baby swiss cheese (can use more if you like lots of cheese)
6 ounces chicken flavor stuffing mix
1/2 cup unsalted butter, melted
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon italian seasoning

Steps:

Place chicken in bottom of shallow oven pan.
Combine cream of chicken soup, milk and half and half.
Spread soup mixture over top of chicken breasts evenly.
Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
Place Swiss cheese slices over soup.
In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
Spoon stuffing mixture over cheese slices evenly.
Cover pan with foil.
Bake at 450 degrees for 45 minutes or until chicken is done.

CHICKEN SURPRISE

Chicken Surprise image

Provided by Peter Nichols

Categories dinner, casseroles, main course

Time 1h

Yield Four servings

Number Of Ingredients 9

Ingredients

6 chicken thighs, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 pound shiitake or wild mushrooms, sliced
2 tablespoons unsalted butter
3 tablespoons flour
1 tablespoons fresh thyme
Juice of 1/2 lime

Steps:

Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

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