Chicken on a Bun

4 tablespoons favorite barbecue rub
1 tablespoon paprika
1/4 tablespoon fresh black pepper
1 (12-ounce) can beer
1 whole chicken
1/4 cup favorite barbecue sauce

Preheat a grill to 250 degrees F.
Remove giblets from inside of chicken. Rub chicken with your favorite barbecue rub, paprika, and pepper.

Open beer and dispense 1/4 of can, so the can is 3/4 full. Hold chicken so that the cavity is at the bottom. Place chicken over beer can so that the cavity covers the can.

Stand chicken upright in the center of grill. Cook for 3 hours, until skin is golden brown.

Glaze with favorite barbecue sauce 15 minutes prior to removing from grill.

Remove from grill. Cut and serve.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Tip: To try it Alfredo, substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Trim It Down: Use Campbell’s® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

From: Campbell’s Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Taste Sensations:How To Make Chicken Tikka Masala

1 (3-pound) chicken, cut into serving pieces
1/4 cup mayonnaise
1/4 cup bottled Italian dressing
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried oregano

Preheat the oven to 375 degrees and arrange the chicken (skin side down) in a 13 by 9-inch rectangular baking dish.
In a small bowl, combine the mayonnaise, dressing, basil, rosemary and oregano. Brush the chicken with half the dressing mixture. Bake the chicken for 30 minutes.

Turn over the chicken pieces, brush with the remaining dressing mixture and bake for another 30 minutes or until the chicken is done.

Serves 4

Ingredients:
4 boneless chicken breasts with or w/o skin
3 Tablespoons olive oil (or any oil)
2 cloves garlic, minced
3 Tablespoons white wine
3 Tablespoons soy sauce
2 Tablespoons Dijon mustard

Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.

1 (3 pound) whole chicken, cut into pieces
1/4 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Crockpot Chicken and Gravy

3 whole chicken breasts — halved, you can also use thighs or legs or any parts.. skinned is best but not absolutely necessary… this is a versatile recipe
1 cup sliced fresh mushrooms
4 Tablespoons butter
4 Tablespoons whole wheat flour
2 cups water
1 Tablespoon chicken broth powder
1 teaspoon parsley flakes
1 teaspoon Worcestershire
1 teaspoon soy sauce
1 heaping teaspoon chopped garlic

Place the chicken breasts and sliced mushrooms in the crock pot. In a saucepan on the stove melt butter and add flour. Stir this until bubbly and then add water and broth powder. Stir and boil this until it is nice and thick. Remove from heat and add Worcestershire sauce and garlic. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. Serve this with rice, noodles or biscuits and a salad.

4 cups cooked, cubed chicken
1 can cream of chicken soup
1 cup sour cream
1 10 oz. can Rotel tomatoes or 1 ¼ cups salsa
6 whole wheat flour tortillas
2 to 3 cups of grated cheese, cheddar or Monterey Jack or a combo

Mix chicken, soup, sour cream, and Rotel or salsa together.
Spray your crock pot with non-stick spray and lay 2 large tortillas on the bottom.
Then layer 1/3 the chicken mixture and then 1/3 the cheese.
Repeat with layers two times again starting with the tortillas and ending with the cheese.
Cook on low for 6 hours.
Serve with extra salsa, chips or corn bread and a salad.

8 dried shiitake mushrooms
boiling water – as needed
1 Tbls. Hoisin sauce
1 Tbls. soy sauce
1 Tbls. dry sherry
2 Tbls. oyster sauce
2 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch – divided
2 tsp. dry sherry
2 tsp. water
salt and pepper – to taste
1 1/2 lbs. boned, skinned chicken breasts – sliced
1/3 cup vegetable oil – divided
1 tsp. fresh minced ginger
2 cloves garlic – minced
2 green onions – minced
2 sm. dried chilies – optional
8 oz. can bamboo shoots – drained, minced
8 oz. can water chestnuts – drained, minced
1 head iceberg OR Bibb lettuce – leaves separated
1 package Chinese cellophane noodles – prepared as directed

-Prepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30 minutes; drain; trim off and discard woody stems, then mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp. cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2 tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat; stir-fry chicken in 3 Tbls. vegetable oil for 3 – 4 minutes; remove from wok/pan; chop chicken and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger, garlic, onions, and chilies; stir-fry for 1 minute; add mushrooms, bamboo shoots, and water chestnuts; stir-fry for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture; simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up like a burrito.
-Break cooked cellophane noodles into small pieces and spread evenly over a serving platter; arrange prepared wraps over noodles.
-Spoon sauce over wraps (see recipe below).

Sauce for Chicken Lettuce Wraps

1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil

-Dissolve the sugar in the water in a small bowl.
-Add remaining ingredients and mix well.
> -Refrigerate until ready to serve the lettucce wraps.

Prep. Time: 0:45
Serves: 4-6