No Fuss Chicken Food

NO-PEEK CHICKEN (JUST 5 INGREDIENTS)

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
• Combine rice, soups, and water in baking dish and mix together until combined.
• Place chicken on top of rice and season with salt and pepper.
• Cover the dish with aluminum foil and seal tightly.
• Bake for 1 hour and 30 minutes, or until rice has absorbed all liquid.
• No peeking! Keep the dish covered while baking. I know it's tempting but I promise it's worth it.
• Serve and enjoy!

NO-FUSS CHICKEN

Steps:

• Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.

NO-FUSS CHICKEN

Steps:

• Saute green onions and mushrooms in a little olive oil until tender.
• Brush both sides of chicken in mustard and then dredge in Flour/pepper/salt mixture.
• Lay each piece of chicken in a 12x12 square of tin foil.
• Spoon onions/mushroom mixture on top of chicken breast, evening out among the four pieces.
• Place a pat of butter and 1 T. soy sauce on top of mushroom mixture.
• Wrap up foil leaving a little tent in the packet, but seal completely.
• Bake at 350 degrees for 20-30 minutes, or until cooked through.

NO-FUSS JERK CHICKEN

Steps:

• 1. Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).
• 2. Place crushed allspice, crushed peppercorns, thyme leaves, garlic, chilies, scallions, ginger, salt, nutmeg, cinnamon, soy sauce and lime juice in a food processor, and grind to a paste.
• 3. Put chicken in a baking dish, add the seasoning paste and coat chicken well, using a spoon. Cover and marinate in refrigerator at least 6 hours, preferably overnight.
• 4. Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
• 5. Place dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so, to char chicken skin slightly. Remove and serve with coconut rice, if desired.

NO-FUSS CHICKEN LASAGNA

Steps:

• In a large skillet, brown the ground chicken with a bit of oil and season with salt and pepper, approx 10 minutes. Stir in spaghetti sauce, diced tomatoes and red pepper; set aside (chicken sauce).
• In a medium bowl, combine Ricotta cheese, Parmesan cheese and egg.
• Spread 2 cups of chicken sauce over bottom of greased baking dish; arrange a layer of noodles over sauce and press into sauce; spread entire cheese mixture over noodles; sprinkle with 1 cup of Mozzarella cheese; add another layer of chicken sauce and noodles (press noodles lightly into sauce) top with remaining chicken sauce.
• Bake for 45 minutes or until noodles are tender.
• Sprinkle remaining mozzarella cheese on top and return to oven until cheese melts.
• Let stand for 15 minutes before serving.

NO-FUSS CRISPY CHICKEN

Steps:

• Mix crumbs, cheese and basil on plate. Dip chicken in crumb mixture, turning over to evenly coat both sides of each piece; set aside.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until golden brown on both sides and cooked through (165°F).
• Meanwhile, prepare stuffing as directed on package. Serve with the chicken and vegetables.

NO FUSS CHICKEN

Steps:

• 1. Put the chicken in a Dutch oven or in a slow cooker with the chopped pepper and chopped onion.
• 2. Mix together all the other ingredients and pour over the chicken, pepper, and onion. Mix it so everything has sauce on it.
• 3. Put the lid on. In a slow cooker, put it at the lowest setting. If using a Dutch oven, use the lowest heat on the stovetop, or in the oven at 250. Cooking low and slow makes it so tender and flavorful. Cook 5-6 hours. In a Slow cooker, cook on low for 7-8 hours. The first time you make it, it's good to check and see how it's doing. You may need to shorten or lengthen the time needed, according to your appliance. Then note it on your recipe for the next time.
• 4. If you choose to make this look "fancy," add a drained can of mandarin oranges, chunk or ring pineapples, or some maraschino cherries. I like to use all three if I have them on hand.