Easy, Tasty Chicken Recipes

Chicken Salad, Chicken Egg Rolls and Chicken Casserole Recipe

© Darlene Cheek

Nov 9, 2007

Everyone is trying to eat more chicken these days, which leaves us short on ideas that aren’t the same chicken recipes we’ve had time after time. Of course everyone has a recipe for chicken salad or chicken casserole, but it’s always nice to try out someone else’s recipe or get some new ideas!

Chicken Salad

Ingredients:

• 1 can chunk chicken breast (or 1 cup home cooked, shredded chicken breast)
• ½ bell pepper, finely diced
• 1 celery stalk, finely diced
• A handful of grapes, sliced in half
• 2 heaping tablespoons salad dressing (Miracle Whip)
• ½ teaspoon garlic powder
• ¼ teaspoon celery seed
• ½ teaspoon each salt and pepper
• Shredded lettuce
• Your favorite salad dressing

Directions:

1. Mix vegetables, grapes, salad dressing, and spices together in a bowl.
2. Then mix the chicken in.
3. Serve this on a bed of green leafy salad with your favorite salad dressing.

Chicken Egg Rolls

Ingredients:

• 1 chicken breast, diced into very small pieces
• 1/2 can of water chestnuts, diced
• 1/2 a small head of Napa cabbage, shredded
• 1/3 can of bean sprouts
• 1 carrot, shredded
• A handful of chives or green onions, chopped
• 1 egg yolk
• 1/4 cup of water
• 1 tablespoon of cornstarch
• 1/2 teaspoon of ginger
• 1 teaspoon dried mustard
• Soy sauce - at least a couple tablespoons
• Some peanut oil for frying egg rolls
• A cup of water for wetting wraps to seal

Directions:

1. Sautee the chicken in a tablespoon of peanut oil and a tablespoon of soy sauce. Then toss in the cabbage, carrots, bean sprouts, chives, and water chestnuts. Stir fry until the cabbage has wilted.
2. While this is cooking, quickly mix together the water, soy sauce, and cornstarch until the cornstarch is dissolved, then beat in the egg yolk and the other spices. Toss this over the stir fried veggies and stir quickly. If it starts to get too thick too fast, pour a teensy bit of extra water in, and then remove it from the heat.
3. Wet all 4 edges of the egg roll wraps with water. Put a couple tablespoons of filling into the center of the wrap in a line, but not close to any of the edges. Fold both ends over, then roll from the other direction, and seal the wrap by dipping your fingers in the water and running down the edge.
4. Fry these at 350 degrees F, turning a couple of times, until brown and crispy. Recipe makes about a dozen egg rolls.

Chicken Casserole

Ingredients:

• 1 whole chicken
• Rosemary
• Thyme
• Oregano
• Parsley
• Celery seed
• Garlic, minced
• Sage
• Salt
• Pepper
• 2 cups brown rice cooked in ½ water and ½ chicken stock
• ½ each red and green bell peppers, finely diced
• 4 stalks celery, finely diced
• 1 small, sweet onion, finely diced
• 1 can water chestnuts, chopped
• 2 cans cream of mushroom soup

Directions:

1. Boil chicken for three or four hours with one tablespoon each of all the herbs and spices.
2. Remove the chicken from the broth, de-bone, and shred.
3. Cook the 2 cups of brown rice for about 45 minutes in two cups of water and two cups of the chicken broth.
4. Strain the remaining chicken broth through a coffee filter.
5. Mix all the ingredients together in a 9 x 13” casserole dish, and pour at least two cups of the remaining broth over the chicken and rice.
6. Bake at 350 degrees F for 30 to 45 minutes until bubbly around the edges and just starting to crust on top.
7. If you’d like, you can melt sharp cheddar cheese all over the top or just serve with a little soy sauce. As a variation, add in a small bag of frozen broccoli and an extra cup of the chicken broth.

Chicken Egg Rolls

Chicken Rice Casserole

Chicken Salad

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