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Chicken Recipes to Delight

Chicken Recipes allow you to give your family a delicious and healthy meal. And these recipes do not cost a lot.

Chicken Wings Recipe

1/2 c. soy sauce
1/2 c. honey
1 tsp. garlic powder
1 tsp. chili powder
2 lb. chicken wings with drum end cut at joint from wing, discard tips

Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour.

Sweet and Sour Chicken Wings

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

Fried Chicken with Gravy

I don't know about you, but I love gravy with almost any meat. Chicken gravy ranks among my favorite.

1/2 cup flour
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon perrper
2 1/2 - 3 pounds chicken pieces
cooking oil

In a plastic bag, combine the flour, poultry seasoning, salt and pepper. Add the pieces of chicken 2 or 3 at a time and shake them up to coat them.

Add oil to a heavy skillet - about 1/4 to 1/2 inch deep. Heat the skillet over a medium heat until it is hot (test by adding a drop of water - it should sizzle)

Add the chicken and do not crowd it together.Cook it uncovered for about 15 minutes, turning it so that it browns evenly. Reduce the heat and cover it.

You want to cook the chicken until it is not pink, maybe another 15 minutes or so.

Remove the pieces of chicken and drain on paper towels, then transfer to a serving plate and keep warm.

You can also brown the chicken and then place the pieces into a deep baking pan and put them in the oven (with all the drippings) at about 375 degrees for 30 - 40 minutes. I prefer this method as I can easily keep my chicken warm by turning the oven to warm when I prepare the gravy.

To make the chicken gravy, pour the drippings into a skillet. Add 2 tablespoons flour, 1/4 teaspoon pepper and stir until smooth. Add 1 2/3 cup milk and cook while stirring for another minute or so, until the gravy is thick and bubbling.

Chicken Casserole Recipe

2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Put in a greased baking dish. Combine the rest of the ingredients and heat in a pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.

Chicken Kabobs

3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed or garlic powder
2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste.

Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over the grill. While cooking, baste well with marinade.

Serve with vegetables over rice.

Another Chicken Casserole Recipe

2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine

Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees until it becomes bubbly and brown.


1 lb. cooked chicken, no bones
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar cheese
1 can cream of mushroom soup
1 c. croutons

Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.

This chicken recipe allows you to experiment.


3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.

Pick meat off and cut into bite-size pieces or shred it. Refrigerate chicken and broth separately overnight.
Next day, remove fat from broth as well as carrots and celery.
Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions.
Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

Chicken Stew Recipe in the Slow Cooker

50 oz can of chicken gravy
1 cup water
shreaded chicken - I use 2 skinless chicken breasts
Chopped carrots
Chopped celery
16 oz can peas - drained
onion powder to taste
salt & pepper to taste
Cut Potatoes - 3 - 4

Pour gravy, water,and all ingredients except the peas and potatoes into the slow cooker. Allow it to cook on low for 5 - 6 hours.

About a half hour before serving, add the juiceless peas to the crock pot and stir in. In a separate pot, boil the potatoes. You do not want them overcooked. When they are done, strain them and add to the chicken stew/ Stir in and let them sit about 10 minutes to absorb the juices.

This is delicious! Leftovers freeze well.


4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 can sliced water chestnuts, drained (optional)
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds

Blend the first eight ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly when done.

Chicken Roll Ups Recipe

4 boneless & skinless chicken breasts, pounded thin
Philadelphia Cream cheese
Garlic powder
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic and parsley. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil the last 5 minutes to brown bacon.


1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

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