Glosey

Recipes | Chicken & Fish


  • BAKED FLOUDER WITH LEMON
    by Anonymous


    1 1/2 pounds flounder fillets
    1 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup melted butter
    juice of 1 lemon, about 2 1/2 tblsps
    2 teaspoons finely minced onion
    finely chopped fresh parsley
    paprika

    Cut fish into serving-size pieces; arranged in buttered shallow baking dish. Sprinkle fish with salt and pepper. In a small bowl or measuring cup, combine melted butter, lemon juice, and minced onion; pour over fish. Sprinkle with paprika; bake at 325° for about 30 minutes, or until fish is cooked through. Garnish with chopped parsley.
  • CHICKEN DIVINE
    by Anonymous


    4 boneless, skinless chicken breast
    1 can cream of celery soup
    1/2 cup milk
    1 cup grated cheddar cheese
    1 box Stove Top Stuffing

    Preheat oven at 325 degrees. Place boneless chicken in baking dish. Mix soup with milk and pour over chicken. Spread grated cheese on top. Mix Stove Top Stuffing according to directions and put on top of cheese mixture. Cover with foil and bake in preheated oven for 30 minutes.
  • CHICKEN GREEN CHILI
    by Sister Twila R.


    3 to 4 pounds chicken, finely diced
    1 quart onion, chopped
    3-6 oz. cans green chilies, chopped
    2-30 ounce can tomatoes, diced
    2 T. cumin
    1 T. garlic powder
    1 T. onion powder
    1 T. salt, then to taste
    2 quarts water
    Thicken with corn starch-water mixture

    Saute chicken and onions until brown. Put in large cooking pot, add all the other ingredients listed above. Simmer for 2 hours. Thicken after chili is done.
  • COLD FIGHTING CHICKEN WINGS
    by Anonymous


    1 bag chicken wings (2 or 3 pounds)
    1 cup ketchup
    1/2 cup diced onion
    2 T. honey
    2 T. apple cider vinegar
    4 cloves garlic, finely diced

    Heat oven to 375 degrees. Put the wings on a baking pan and bake for 20 minutes. Mix up the sauce ingredients. Remove wings from oven and drain the excess liquid from the pan. Pour the sauce over the wings. Return to oven. Bake additional 10 minutes or until fully cooked.
  • CREAM CHEESE CHICKEN
    by Sister Jan M.


    2-4 boneless skinless chicken breasts
    1 (8 ounce) package cream cheese
    (let it sit out to soften)
    1 can cream of chicken soup
    1 package Italian dressing seasoning

    Stir the cream cheese, cream of chicken soup and seasoning together (I used my small electric mixer to do this). Put chicken in bottom of crock pot which has been sprayed with Pam (or your choice) and cover with the cheese, soup and seasoning. Spread to cover chicken. Cook on high 4 to 6 hours or until chicken is cooked and fall apart tender.
  • CROCK POT CHICKEN
    by Sister Jan M.


    1 can cream of chicken soup
    1 pkg. onion soup mix
    1- 8 oz container sour cream
    5-7 boneless chicken breasts

    Mix together the chicken soup, onion soup mix and sour cream in a separate bowl and pour into a crock pot which has been sprayed with Pam. Place the chicken breasts on top of the soup mixture. Don't worry about the chicken fitting in the crock pot perfectly, they will shrink up and cook evenly. Cook the chicken on low for 5 to 6 hours. Makes a wonderful gravy.
  • ITALIAN CHICKEN
    by Anonymous


    4 chicken breasts
    1 can cream of chicken soup
    1 block of cream cheese softened (8 oz.)
    1 packet of dry Italian dressing mix

    Mix the last three ingredients together and pour over chicken. You can fix this in your crock pot, but we baked it at the Feast of Tabernacles, since none of us had crock pots with us. Plan about 4 hours on high in your crock pot. If you decide to bake it like we did, cover pan with foil and bake for about 1 1/2 hours at 375 degrees. Serve it over rice, as the moist ingredients make a nice sauce to pour over.
  • MEXICAN-STYLE CHICKEN STEW
    by Anonymous


    2 lbs boneless chicken breasts,
    skin removed, cut into 1-inch pieces
    4 to 5 med. potatoes, peeled and
    cut into small cubes
    1 (approx. 16 oz) jar mild salsa
    1 (4 oz) can diced green chile peppers
    1 (1 1/4 oz) envelope taco seasoning mix
    1 (8 oz) can tomato sauce

    Combine all ingredients in slow cooker. Cover and cook on low for 7 to 9 hours. Serve with warm flour tortillas.
  • SOUTHWEST CHICKEN
    by Jan M.


    1 can (15 1/4 ounces)
    whole kernel corn, drained
    1 can (15 ounces) black beans,
    rinsed and drained
    1 jar (16 ounces) mild salsa
    4 boneless skinless chicken
    breasts halves (about 5 oz ea)
    1 cup (4 ounces) shredded Cheddar Cheese

    In a 4-qt slow cooker, layer three-fourths each of the corn and beans and half of the salsa. Arrange the chicken over the salsa;top with remaining corn, beans and salsa. Cover and cook on low for 5 to 6 hours or until the chicken is tender. Sprinkle with cheese, cover until cheese is melted, about 5 minutes.
  • SOUTHWEST WHITE CHICKEN CHILI
    by Sister Jan M.


    1 TBSP. vegetable oil
    4 skinless, boneless chicken
    breast halves, cut into cubes
    4 tsp. chili powder
    2 tsp. ground cumin
    1 large onion, chopped
    1 medium green pepper, chopped (about 3/4 cup)
    1 (10 3.4 oz) Condensed Cream of Chicken soup
    3/4 cup water
    1 1/2 cups frozen whole kernel corn
    2 (15 oz) cans white kidney beans,
    (cannelloni) rinsed and drained
    2 TBSP shredded Cheddar Cheese

    Heat oil in 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. Stir soup, water and corn and beans in another saucepan and heat to a boil. Add chicken and vegetables. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese. Makes about 6 servings.
  • TORTILLA CHICKEN CASSEROLE
    by Anonymous


    3 cups broken tortilla chips
    2 cups shredded cooked chicken
    1 (10.5 oz.) can cream of chicken soup
    1 (4 oz.) can green chilies
    1 cup chopped onion
    1 cup grated cheddar
    (or more if you like it real cheesy!)
    Sour cream, to serve, optional
    Green onions, to garnish, optional

    Preheat oven to 350 degrees. In a 9 by 13 pan, layer the chips and chicken, spreading evenly. In a small bowl, combine soup, chil- ies, and onion. Pour over chicken. Top with cheese. Bake about 35 minutes. Makes about 4 to 6 servings.
  • VIVA LA CHICKEN
    by Sister Mildred M.


    1 lb. cheddar cheese, grated
    1 dz. corn tortillas, cut into fourths
    1 baked chicken (remove meat from bone & shred)
    1 can green chili sauce (7 oz.)
    1 cup milk
    1 small chopped onion
    2 cans cream of chicken soup

    Line greased 13 x 9 x 2 inch pan with half of tortillas. Mix all ingredients except cheese in bowl. Put half the mixture over tortillas and put half the cheese over mixture. Repeat all 3 layers. Bake at 350 degrees for 45 minutes or until bubbly. Let cool for 10 minutes then serve.