Creamy Crunchy Chicken Food

CREAMY CRUNCHY CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
• In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
• In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
• Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

CREAMY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

CREAMY CRUNCHY CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Grease a medium casserole dish.
• Mix the soup and sour cream together.
• Add the lemon juice.
• Add Chicken and stir well.
• Add to the casserole dish.
• Mix crushed crackers and butter together and put on top of the chicken.
• Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.

CREAMY AND CRUNCHY SPINACH OVER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
• Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
• Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Put chicken onto plates and top with generous amounts of the spinach mixture.

MR. FOODS' CRUNCHY CHICKEN

Steps:

• In a large shallow dish combine pecans, cheese, garlic salt and basil.
• Place lemon juice in another shallow dish; dip chicken in juice, then coat with pecan mix.
• In a large nonstick skillet, heat oil over medium high heat.
• Add chicken; cook 3-5 minutes on each side or until golden and cooked through.

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

CHICKEN CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
• Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

CRUNCHY CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Line the bottom of a baking dish large enough to lay out the chicken in with foil.
• Give a quick spray with a cooking spray to avoid sticking later.
• Place italian dressing in one bowl and breadcrumbs in another.
• Measurements are a guesstimate, but you want enough of both to coat the chicken.
• Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
• Repeat with all 4 breasts.
• Cover dish with foil and place in oven, bake for 30 minutes.
• Remove foil cover, bake for another 30 minutes.
• Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
• Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
• Season the chicken breasts on both sides with pepper and salt to taste.
• Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
• Place the chicken breasts on a baking sheet and drizzle with the olive oil.
• Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
• While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
• To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
• Slice the chicken, then serve on top of the salad and drizzle with more dressing.
• Enjoy!

CREAMY, CRUNCHY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine soups, enchilada sauce, garlic salt, cumin, and vinegar. Stir well and set aside.
• Crush chips and put 2 cups of crushed chips in the bottom of a greased casserole dish.
• Top with (in order) chicken strips, onion, green chiles, sauce (You may not need all of the sauce), remainder of chips, and cheese.
• Bake for 30 - 35 minutes, until cheese is beginning to brown.
• Serve with guacamole, sour cream, salsa, cilantro, whatever you like.

CRISP & CREAMY BAKED CHICKEN RECIPE

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.
• Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package, omitting salt.
• Mix soup and milk until blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is hot and bubbly. Serve with rice.

CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY

Steps:

• Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
• On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
• Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
• Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
• After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
• Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
• Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
• Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
• Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
• Slice the chicken and serve drizzled with Dijon sauce.
• Enjoy!

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.