What are your personal quick & easy recipes?

I just bought some frozen boneless, skinless chicken fillets. Any suggestions for a nice dinner?What are your personal quick %26amp; easy recipes?
Soup: cube the chicken, cook it, mix with a can of broth and a bag of frozen mixed vegetables (peas/carrots/corn/etc).





Casserole: Cube the chicken, mix with frozen vegetables, a can of cream of chicken or cream of mushroom soup. You can either pour this over a bed of cooked rice or under some premade biscuits or mashed potatoes. Bake in the oven at about 350 degrees until mix is bubbly or biscuits are properly golden.





We also just made something last night that was pretty good.





We cubed the chicken, cooked it, added some frozen vegetables (broccoli/carrots/cauliflower mix) and spaghetti sauce. Let that simmer for a while and pour over your favorite pasta.





One more: In a casserole dish, layer cooked rice on the bottom, broccoli on top of that, the chicken on top of that. Take a can or two of cream of mushroom soup (depends on how big your casserole is), add some curry to taste (if you like that), and pour that over the top. Then sprinkle on top of it all either grated cheese or fried onions - or both if you'd prefer (onions on top). Again, bake all that at about 350 until you think the chicken is cooked. I would guess about 30 minutes.





This is real bachelor-low budget kind of fare. :) Have fun experimenting!What are your personal quick %26amp; easy recipes?
one of my FAVORITE recipes! sooo simple...just adjust it with your kind of chicken....





Hot %26amp; Chili Chicken





Serves 4 Active: 5 min/ Total: 35 min





陆 cup sweet or bitter orange marmalade


2 Tbsp chili powder (mild, hot or a mix or both)


8 chicken drumsticks (2 录 lb)





1. Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick (Release) foil.


2. Mix marmalade, chili powder and 陆 tsp salt in a large ziptop bag. Add chicken; seal bag. Turn and squeeze bag to coat drumsticks. Arrange on a lined baking sheet, spooning on any excess marmalade mixture.


3. Bake 25-30 min or until cooked through and an instant-read thermometer inserted in the thickest part of meat, not touching bone, registers 180 degrees F.





Per serving (88 cents): 370 cal, 33 g pro, 29 g car, 1 g fiber, 14 g fat (4 g sat fat), 109 mg chol, 458 mg sod





www.womansday.com
My easiest chicken recipe:


Take the boneless chicken and cover with cesear salad dressing. Bake on 400 for about 20 minutes. Then sprinkle the top with shredded cheese (mozzerella works best) and bake for another 10 minutes or so, until chicken is good through. Quick and easy and everyone I've made it for has loved it.
One of our favorites is to also buy some Campbell's Mushroom and Roasted GARLIC soup in the can. Place the chicken in a casserole dish, pour the soup over the chicken and about 3 tbsp of water. Cover and cook for 16 minutes in the microwave. While its cooking, boil water, add flat noodles or pasta and cook till ready to your taste. Drain.


Place some pasta on the plate an cover with scoop of chicken and the sauce. Start with a nice cucumber salad and VIOLA...YUM!
A can or cream of mushroom or cream of celery 1 can of water. Lay the filets in a baking dish. Pour the soup mixed with water over the top and cover with packaged stuffing mix. Bake at 350 for about 30 to 40 minutes.
1 can of cream of mushroom soup


1/2 cup of milk


Chopped broccoli


salt and pepper to taste





mix the soup and milk together in a casserole dish add the broccoli and chicken and a spoon of butter....bake in the oven until the chicken is cooked. Or in a covered frying pan on the stove which is quicker.





Also put chicken in a frying pan add water to cover it pour lots of lemon juice on top and some garlic, salt and pepper boil until cooked. Drain and dice the chicken and put on top of romaine lettuce with cherry tomatos, croutons, and ranch dressing and shredded cheddar cheese.
Chicken Ritz


I love this recipe because it's so easy to throw together and takes no time to serve. It's a half hour in the oven and it's ready. It can be prepared a day ahead of time for those busy people, just keep it refrigerated. It's served best with cranberry sauce to the side or just spread on top of it after its cooked..it's yummy!!


2 lbs boneless chicken breasts (as much as you'd like to prepare)


1/2 cup butter, melted (I use one stick for about 4 chicken breasts)


2 packages of ground-up Ritz crackers


4 servings





1. Cut off all unecessary fat from chicken breasts.


2. If breasts are thick, cut in half so you butterfly them.


3. Pound down with a mallet so they're not too thick, but not paper thin either.


4. Dip the breasts in your melted butter, both sides.


5. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it.


6. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.