Tag: Chicken Breast

Baked Chicken Cordon Bleu

Baked Chicken Cordon Bleu

Baked Chicken Cordon Bleu is an easy, yet elegant recipe for a special dinner. Tender and lightly seasoned chicken breasts rolled up in ham and oozing Swiss cheese baked in a golden brown crust. It’s so good. Your family or guests will think you’ve slaved 

Spicy Chicken and Cheese Taquitos

Spicy Chicken and Cheese Taquitos

We love this recipe for Spicy Chicken and Cheese Taquitos. They are easy to make and perfect for weeknight dinners.  (Recipe modified with new photos on 12/31/21) When we’re traveling on the road with the Vogts Sisters, it’s not unusual for us to stop at 

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup is the perfect recipe when you need a comforting meal. Flavored with herbal chicken broth, celery, carrots, peas, onion and Amish egg noodles. Click to Tweet

Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.

It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.

Recipe for Easy Chicken Noodle Soup

This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.

Ingredients Needed to Make Easy Chicken Noodle Soup

  • chicken breasts
  • water
  • chicken bouillon cubes
  • celery
  • carrots
  • onion
  • dried oregano
  • parsley
  • kosher salt
  • freshly ground black pepper
  • frozen peas
  • Amish Extra Thick Kluski Egg Noodles

Ways to Make This Soup even Faster and Easier

This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.

Substitute chicken broth or stock for the water and bouillon cubes.

Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.

Amish Kluski Egg Noodles

I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.

Instructions for Making This Recipe

To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.

In a medium saucepan combine chicken and water and bring to a boil.

Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.

Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.

Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.

Serve immediately with saltine crackers. This recipe will serve 4-6 people.

See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.

Recipe for Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup is the perfect recipe when you need a comforting meal. Flavored with herbal chicken broth, celery, carrots, peas, onion and Amish egg noodles. 
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Course: Soup
Cuisine: American
Keyword: Amish Egg Noodles, Chicken Breast, Comfort Food, Quick and Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Equipment

Cuisinart Cookware
Glass Measuring Cups
Santoku Knife
Cutting Board

Ingredients

  • 3 whole chicken breasts
  • 6-8 cups water
  • 3 cubes chicken bouillon
  • 2 cups celery chopped
  • 1 cup onion minced
  • 1 medium carrot peeled and sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 6 oz Amish Extra Thick Kluski Egg Noodles

Instructions

  • Gather all your ingredients and prepare your vegetables. Using a knife and cutting board, chop celery, and peel and chop or slice the carrots. Mince the onion.
  • In a medium saucepan combine chicken and water and bring to a boil. Add bouillon cubes, celery, carrots, onion. Season with salt, pepper. Cook on medium heat for 20-25 minutes until meat is cooked through.
  • Remove chicken from broth and set aside to cool. Add frozen peas and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
  • Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes. Serve immediately with saltine crackers. Serves 4-6.

Notes

*If you'd like to make this recipe even easier, you may substitute frozen mixed vegetables for the fresh carrots, celery, and frozen peas. Simply add them in when you would add in the frozen peas before the noodles. 

Nutrition

Calories: 150kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 444mg | Potassium: 294mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg
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Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo is simply delicious. Silky fresh fettuccine. Tender seasoned bites of chicken. Steamed broccoli and cauliflower. And a creamy homemade Alfredo sauce that is both simple and wonderful. Add to that a delightful bottle of Chardonnay, and you have a perfect evening 

Creamy Garlic Chicken

Creamy Garlic Chicken

Some nights I just want something creamy and easy for supper. This Creamy Garlic Chicken Recipe hits the spot with butter, garlic, and heavy cream, plus Parmesan cheese. So, yummy. And perfect for a weeknight dinner.

Peanut Chicken with Rice

Peanut Chicken with Rice

Peanut Chicken with Rice makes a perfect entree for a Chinese Dinner at home. Tender pieces of chicken breast, mushrooms, peanuts, all smothered in a savory sauce over rice. Click to Tweet

Peanut Chicken with Rice would make a perfect entree for a Chinese Dinner at home. Tender pieces of chicken breast, mushrooms, peanuts, all smothered in a savory sauce over rice. Yum!

When it comes to themed dinners, I’ve been known to go a little crazy in the kitchen. Of course, my husband thinks it’s a bad kind of crazy, like insane, or completely wired. But it just makes sense, that if I’m going to the trouble of making one dish to serve my craving, (there are times when I majorly crave Chinese Food), I might as well make four or five dishes, and shoot, I might as well invite company to eat with us! You see how this works? 

Usually, when I get in one of these moods, (which happens once or twice a  year), I plan the dinner all out on paper, deciding what steps I can do ahead of time in an effort to save myself from that last-minute craziness. And it does help. But there’s no stopping it. It’s always crazy at the last minute. Especially when you’ve created this four-course dinner for 8 that includes Egg Drop Soup, Fried Egg Rolls, Crab Rangoon, Fried Rice and two main dishes–because not everyone may like Chicken and Peanuts! Oh, and dessert.

[Insert eye roll and hysterical laughter]. And inevitably after each one of these crazy marathon dinners, I tell myself that I really don’t need to go to such fuss. Just make one or two or three things. [Again, I’m laughing here, because I know how I am.]

So anyway, here’s a delicious recipe to make when you’re craving some Chinese food.

Ingredients Needed to Make Peanut Chicken with Rice

  • peanut oil
  • chicken breasts (4 of them)
  • mushrooms
  • dark corn syrup
  • low-sodium soy sauce
  • red wine vinegar
  • mince onion
  • garlic
  • freshly grated ginger
  • cornstarch
  • dry roasted peanuts

Prepping the Ingredients

First, prep your ingredients. Start with cutting the chicken into bite-sized pieces. Set aside.

Next prepare your vegetables and seasonings. Slice the mushrooms. Mince the onions and garlic. Grate the fresh ginger.

Shop Kitchen Items - glass mixing bowls

At this time, you may go ahead and measure out your peanuts, too. Have everything close to the stove where you’ll be cooking, so it’s within reach and easy to get to. I like to use prep bowls, such as these Duralex Stackable Bowls, which make doing stir-fry so much easier.

Moving on to the Stir Fry

Once you have all the prep work done, it’s time to start cooking.

Heat vegetable oil in a large skillet on medium-high heat. Cook the pieces of chicken, stirring frequently until browned.

Add the mushrooms and cook until tender, 2-3 minutes.

In a medium bowl, combine corn syrup, soy sauce, red wine vinegar, onion, garlic, ginger and cornstarch. Whisk together until combined. (You may opt to have this already prepared during the prep time of this dish, but I have it listed here since you’ll have time to do it while the chicken and mushrooms are cooking.)

Pour the sauce over chicken and bring to a boil. Stir until it thickens, about 1-2 minutes. Add peanuts. Serve over rice. This recipe will serve 4-6 people.

Serve with Egg-Drop Soup, Egg Rolls, Crab Rangoon, Fried Rice, or any of These Dishes.

Recipe for Peanut Chicken with Rice

Peanut Chicken with Rice

No ratings yet
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Course: Main Course
Cuisine: Asian, Chinese
Keyword: Chicken/Poultry Dishes, Mushrooms, Peanuts, Rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Equipment

Stainless Skillet
Prep Bowls
Stainless Wire Whisk
Knife Set

Ingredients

  • 1/4 cup peanut oil
  • 4 whole chicken breasts cut into 1" cubes
  • 1 cup sliced mushrooms
  • 1/4 cup dark corn syrup
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced onion
  • 1 clove garlic minced
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons cornstarch
  • 3/4 cups dry roasted peanuts

Instructions

  • First, prep your ingredients. Start with cutting the chicken into bite-sized pieces. Set aside.
  • Next prepare your vegetables and seasonings. Slice the mushrooms. Mince the onions and garlic. Grate the fresh ginger.
    At this time, you may go ahead and measure out your peanuts. You may also opt to measure out items from Step 5, as well.
  • Once the prep work is done, it's time to cook. Begin by heating the oil in a large skillet on medium-high heat. Cook chicken, stirring frequently until browned.
  • Add mushrooms and cook until tender, 2-3 minutes.
  • In a medium bowl, combine corn syrup, soy sauce, red wine vinegar, onion, garlic, ginger and cornstarch. Whisk together until combined.
  • Pour sauce over chicken and bring to a boil. Stir until it thickens, about 1-2 minutes. Add peanuts. Serve over rice. Serves 4-6.
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Slow-Cooked Tortilla Chicken Soup

Slow-Cooked Tortilla Chicken Soup

Slow-Cooked Tortilla Chicken Soup is perfect for a large gathering or church potluck. Packed with flavor from chicken, onion, bell peppers, pinto and black beans, creamed corn, tomatoes, green chilis, and seasonings, this soup leaves you satisfied. Once a week we have a church potluck 

Chicken Salad Croissant Sandwiches

Chicken Salad Croissant Sandwiches

I like to serve Chicken Salad Croissant Sandwiches in the spring or summer for a special lunch or evening dinner. It is especially nice for a Mother’s Day luncheon if you adjust the recipe to size.

Cheesy Chicken Rice Soup

Cheesy Chicken Rice Soup

Cheesy Chicken Rice Soup is a perfect choice when you need a bowl of comfort and pure yumminess. Tender chicken pieces, chunks of cauliflower and broccoli, brown rice, all served up in a creamy cheese sauce.

Recipe for Cheesy Chicken Rice Soup

This recipe is great for weeknight dinners, too, as you can make it in less than an hour. Even less time, if you happen to have leftover or rotisserie chicken. 

Ingredients Needed to Make Cheesy Chicken Rice Soup

  • water
  • chicken bouillon
  • chicken breast or tenders
  • brown rice
  • sweet onion
  • frozen cauliflower and broccoli blend
  • paprika
  • kosher salt
  • freshly ground black pepper
  • half and half cream
  • all-purpose flour

Instructions for Making This Recipe

To begin, gather your ingredients so that you have everything close at hand. Using a meat cutting board and knife, cut chicken breast or tenders into 1″ pieces. 

In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved. You may also substitute 4 cups of chicken stock or broth if you prefer. I always have bouillon cubes in my pantry, so that is usually my go-to ingredient when making soups.

Add chicken pieces, rice, and onion to the boiling water. Reduce heat to low. Cook until rice is tender, about 18-20 minutes.

There should still be plenty of broth in your pot at this time, but if necessary, add in 1/2 – 1 cup of water, if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium heat for an additional 10-12 minutes until cauliflower is heated through. 

In a small bowl, whisk together half and half cream with flour until smooth. Pour into soup, stirring until thickened.

Remove from heat, and stir in cubes of cheese. Cover the pot and allow cheese to melt, approximately 7-10 minutes, stirring once or twice. Season with paprika, salt, and freshly ground black pepper.

Recipe for Cheesy Chicken Rice Soup

Serve warm with slices of your favorite hard or French bread. We like this soup with Tangy Sourdough or Ranch Loaves. This recipe will serve 4 people. 

See more Soup Recipes Here.

Recipe for Cheesy Chicken Rice Soup

Cheesy Chicken Rice Soup

Cheesy Chicken Rice Soup is a perfect choice when you need a bowl of comfort and pure yumminess. Tender chicken pieces, chunks of cauliflower and broccoli, brown rice, all served up in a creamy cheese sauce.
No ratings yet
Print Rate
Course: Soup
Cuisine: American
Keyword: Broccoli, Brown Rice, Cauliflower, Chicken Breast, Velveeta cheese
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Equipment

Cuisinart Cookware
Kitchen Utensil Set
Glass Measuring Cups
Glass Mixing Bowls

Ingredients

  • 6 cups water
  • 4 cubes chicken bouillon
  • 1 pound chicken breast or tenders cut into 1" pieces
  • 1/2 cup brown rice
  • 1 cup diced onion
  • 12 oz package frozen cauliflower and broccoli blend
  • 1/3 cup half and half cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 oz Velveeta cheese cubed

Instructions

  • To begin, gather your ingredients so that you have everything close at hand. Using a meat cutting board and knife, cut chicken breast or tenders into 1" pieces. 
  • In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved.
  • Add chicken pieces, rice, and onion to the boiling water. Reduce heat to low. Cover and cook until rice is tender, about 25 minutes.
  • There should still be plenty of water in your pot at this time, but if necessary, add in 1/2 - 1 cup more if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium-low heat for an additional 10-12 minutes until cauliflower is heated through. 
  • In a small bowl, whisk together half and half with flour. Pour into soup, stirring until thickened, 30-60 seconds. Season with paprika, salt, and freshly ground black pepper.
  • Remove the pot from heat, and stir in cubes of cheese. Cover and allow the cheese to melt, approximately 7-10 minutes.
  • Serve with your favorite crusty, hard bread or French bread. Serves 4.

Notes

*You may substitute 4 cups of chicken stock or broth in place of the water and bouillon cubes if you prefer.

Nutrition

Calories: 389kcal | Carbohydrates: 43g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 832mg | Potassium: 836mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4674IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2mg
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Orange Chicken with Rice

Orange Chicken with Rice

After having eaten a similar entree at Applebees, I worked for months trying to get Orange Chicken with Rice just right. Crunchy pieces of breaded chicken breast in a tangy orange sauce with vegetables over a bed or fluffy rice. I hope you’ll enjoy it