Bevs Orange Chicken Food

BEV'S ORANGE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
• Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

BEV'S ORANGE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a small bowl mix together the orange juice, onion soup mix, soy sauce, and garlic powder. Set aside.
• Rinse the chicken and pat dry. Place the chicken into a 9x13 glass baking dish.
• Pour the orange juice mixture over the chicken.
• Bake uncovered for 1 hour and 30 minutes, basting every half hour.
• If using boneless chicken reduce baking time to 1 hour.

BEV'S CHICKEN NOODLE CASSEROLE

Steps:

• Boil (stew) the chicken, covered, in water to cover (about 2 quarts) for about 2 1/2 hours.
• Remove from water (reserve), debone and tear chicken meat into bite size pieces.
• Saute in the melted butter the bell pepper, celery and onion.
• Stir in the cheese.
• Add the olives, mushrooms and chicken.
• Boil in 3 cups of the stock water the pkg.
• of spinach noodles, until the water is absorbed.
• Add the noodles and can of mushroom soup to the chicken mixture and mix, (adding more stock[i cup] if needed for moistness), pour mixture into a large, greased casserole dish.
• Bake at 300 degrees F for 45 minutes (right before serving).

BEV'S DELICIOUS CHICKEN SALAD

Steps:

• Combine all ingredients.
• Enjoy!

BEV'S ORANGE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
• Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

ORANGE CHICKEN

Steps:

• combine salt, ground pepper and then flour. Dip the chicken into the eggs, then dredge in flour mix. (I double coated mine) Let sit for 15 minutes.
• whisk orange juice, sugar, vinegar, soy sauce, garlic, orange zest, ginger and pepper in a large bowl. (optional 1 teaspoon sriracha for taste)
• Heat in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
• Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
• Serve chicken immediately, tossed or drizzled with the marinade, garnished green onion.

AUNT BEV'S CHICKEN HUNTINGTON

Steps:

• This dish can be made 2 ways.
• Quickest and easiest: Heat soups, chicken and cheese in pan on stove until cheese is melted, add noodles, heat through.
• Casserole method: Combine all ingredients in greased casserole, top with croutons, bake at 350 for about an hour.
• If you like it cheesier, add more.
• If it looks a little dry, you can add milk to it.