Chicken breasts are becoming more and more popular every day. I know it is a big favorite of mine because I can include it in such a variety of quick and easy dishes.
They are so flavorful and have such a soft texture when properly cooked. Great nutritional meal you can prepare for your family or for most special occasion.
What Could Better Than These 5 Meal Ideas for Chicken Breast?
Don’t you just love juicy chicken breasts with potatoes, rice or a nice green vegetable? I do too!
And, you can use the leftovers for midnight snack or a nice lunchtime sandwich.
If you enjoy cooking as much as I do, you’ll find these recipes simple to prepare and easy to follow time saving instructions because you and I enjoy other things in life also, don’t we?
Incredible Chicken Noodles and Mushrooms
Serving Size – 4
- Vegetable oil – 2 tablespoons
- Chicken breasts (1 1/4 pounds, halved, boneless)
- Carrots – 3/4 cup (thinly sliced)
- Mushrooms – 1 cup (sliced)
- Onions – 1/4 cup (sliced)
- Cream of chicken soup – 1 can
- Egg noodles – 8 ounces (uncooked)
Step 1. In large skillet, heat vegetable oil, then add chicken breasts.
Step 2. Cook chicken breasts until lightly brown, then remove from skillet and set aside.
Step 3. Add sliced carrots, mushrooms and sliced onions to skillet, then cook until onions are tender, but not brown.
Step 4. Stir in can of cream of chicken soup, then top with browned chicken.
Step 5. Simmer, uncovered for 20 to 25 minutes or until chicken and sliced carrots are tender.
Step 6. In the meantime, cook noodles according to package directions and drain.
Step 7. Serve chicken and sauce over hot noodles.
Heavenly Chicken Breasts Dijon
- Chicken breast halves – 6 small (skinless, boneless)
- Dry white wine – 2 tablespoons
- Vegetable oil – 1 teaspoon
- Dijon mustard – 1/4 cup
- Mustard seed – 2 tablespoons
- Freshly ground pepper
- Chopped parsley (if desired)
Step 1. Preheat oven to 400 degrees.
Step 2. Remove excess fat from chicken.
Step 3. Place chicken, with meaty sides up, in a rectangular 13 x 9 x 2 inch pan sprayed with non-stick cooking spray.
Step 4. Blend dry white wine, vegetable oil and Dijon mustard in a bowl, then brush mixture over
Step 5. Sprinkle with ground pepper and mustard seed.
Step 6. Bake approximately 30 minutes uncovered or until chicken is completely done.
Step 7. Sprinkle with chopped parsley.
Crumbled Ritz and Sour Cream Casserole
- Ritz crackers – 2 sleeves
- Butter – 4 ounces (melted)
- Chicken breast halves – 4 to 6 (boneless, cooked)
- Chicken broth – 1/2 cup
- Cream of chicken soup or cream of mushroom (your choice) – 1 can
- Sour cream – 1 cup (regular or reduced fat)
Step 1. Preheat oven to 300 degrees F.
Step 2. Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2 quart casserole dish, then drop half of the melted butter over the crackers.
Step 3. Next, mix the chicken with broth, soup and sour cream. and pour over Ritz crackers.
Step 4. Crush the other sleeve of Ritz crackers over the chicken mixture.
Step 5. Let the remaining melted butter drizzle over the Ritz crackers.
Step 6. Place casserole in preheated oven and bake approximately 30 to 40 minutes or until hot and bubbly.
Chicken Breasts Topped With Cornbread
Ingredients for Casserole:
- Chicken breasts – 3 cups (cooked)
- Sour cream – 1 1/2 cups
- Garlic powder – 1/4 teaspoon
- Poultry seasoning – 1 teaspoon
- Milk – 1 cup
- Black Pepper
- Green onions – 3 (chopped)
- Cheddar cheese – 2 cups (shredded)
Ingredients for Cornbread Topping:
- Cornbread & muffin mix – 1 pack (6.5 ounce)
- Cream style sweet corn – 1 can (14.75 ounce)
- Egg – 1
- Butter – 2 tablespoons (melted)
Step1. Preheat oven to 400 degrees F, then spray a 13 x 9 inch glass baking dish with cooking spray. .
Step 2. Cut cooked chicken breasts into one inch cubes, mix the chicken breast cubes, sour cream, garlic powder, poultry seasoning and milk in large bowl.
Step 3. Season to taste with salt and black pepper.
Step 4. Fold in chopped green onions and shredded cheddar cheese, then spoon chicken mixture evenly into baking dish.
Step 5. Prepare cornbread mix as directed on pouch, substituting cream style corn for the milk.
Step 6. Now, add the egg and melted butter and spread cornbread mixture evenly over chicken mixture.
Step 7. Place in preheated oven and bake approximately 30 minutes or until toothpick inserted in center of topping comes out clean.
Chicken, Green Beans and Stuffing
- Milk – 1/4 cup
- Condensed cream of chicken soup – 1 can (10 3/4 ounce)
- Butter or margarine – 1/4 cup (melted)
- Herb-seasoned stuffing crumbs – 1 cup
- Cut green beans – 2 cups (frozen, then thawed)
- Chicken breasts – 4 (boneless, skinless)
Step 1. Preheat oven to 350 degrees F..
Step 2. Spray a light amount of cooking spray on an 11 x 7 inch glass baking dish.
Step 3. Mix milk and cream of chicken soup in small bowl until well blended.
Step 4. Cut chicken breasts into one inch wide strips.
Step 5. In another small bowl, mix melted butter and herb-seasoned stuffing crumbs.
Step 6. Layer chicken, thawed green beans, soup mixture and stuffing mixture in glass baking dish..
Step 7. Place in preheated oven and bake uncovered for approximately 45 minutes or until chicken is no longer pink in center and soup and stuffing mixture are hot and bubbling
Are You Ready for More Chicken Breast Recipes Like These?
I’ve complied several recipe books I believe you’ll enjoy. One includes 35 Chicken Breast Recipes that will give you several more meal ideas to prepare for your loved ones.
And, this book is available from the world’s largest retailer.
Hope you enjoyed these chicken breast recipe ideas and if you would like more like this go here.
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Filed under: Chicken Recipes