Chicken Recipes

Welcome to our Recipes With Chicken page.  This page is dedicated to chicken.  On this page you’ll find just the recipes, without my chit-chat, for dishes we’ve made using chicken.  Recipes will include anything from baked chicken to chicken pot pies.  As always this page is a work in progress, check back from time to time for updates.

Note:  Also check out our Slow Cooker Recipes page for more delicious chicken recipes.



Garbage Bread

What You’ll Need:

2 boneless chicken breasts

1 tsp. olive oil

1 pizza dough (I used Pillsbury and let it sit out for about 20 minutes)

8 oz. of shredded mozzarella cheese (I used part skim)

3 oz. of shredded cheddar cheese

1/2 cup of Franks Wing Sauce

1/3 cup of ranch or blue cheese dressing (I used Ranch)


  • Cut chicken into cubes
  • Season with salt and pepper
  • Heat teaspoon of olive oil in skillet and add chicken when hot
  • Cook chicken completely and then add 1/4 cup of wing sauce
  • Stir to coat chicken and let simmer for a minute or two
  • Take chicken off heat and let cool.
  • Pre-heat oven to 425°F
  • On a well-floured surface, spread pizza dough into a long rectangle shape.
  • Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce and mix
  • Spread across the dough
  • Add chicken and then top with mozzarella and cheddar cheese
  • You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier
  • Roll the dough like a pin wheel until you reach the end (don’t roll too tight or dough won’t cook on the inside)
  • Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking
  • Spray baking sheet with light coat of non-stick cooking spray
  • Place garbage bread on the pan and bake for 20 to 25 minutes
  • Let sit for five minutes and cut into and enjoy!




Chicken Pot Pie

What You’ll Need:

6 cups of chicken chopped into bite size pieces

1 can (10.75 oz) Chicken Broth

1 can (10.75 oz) Cream of Chicken Soup

1 can (16 oz) mixed vegetables – drained

1/2 tsp. dried tarragon

1 1/2 cups all-purpose flour

2 tsp. baking powder

1 stick (1/2 cup) of melted butter (not margarine)

1 1/2 cups buttermilk


  • Heat Oven to 350 degrees
  • Spray or grease bottom of a 13 x 9 baking dish
  • Spread chopped chicken in the bottom of the dish
  • Mix the chicken broth, cream of chicken soup and the tarragon in a bowl; pour over the chicken
  • Spread the mixed vegetables over the soup/chicken mixture
  • In a bowl mix together the flour and baking powder
  • Add the buttermilk and butter – mix until you get a thin dough
  • Spread the dough mixture over the chicken mixture
  • Bake for 1 hour or until crust is brown and the chicken mixture is bubbly
  • Let sit for at least 5 minutes
  • Cut and serve



Cracker Chicken

What You’ll Need:

4 – Boneless/Skin-less Chicken Breasts

1/4 Cup Miracle Whip

24 Ritz Crackers – crushed fine

6-8 oz. Shredded Cheddar Cheese

Lawry’s Seasoning


  • Pre-heat oven to 350 degrees
  • Line a baking sheet with aluminum foil – spray with cooking spray
  • In a bowl mix crushed crackers with shredded cheddar cheese
  • Spread Miracle Whip on chicken breasts
  • Season with Lawry Seasoning Salt
  • Roll chicken breasts in the cracker/cheese mixture to cover chicken
  • Place on baking sheet
  • When all chicken breasts are covered….spread some of the remaining cracker/cheese mixture over the chicken breasts
  • Bake in the oven for 40-45 minutes until chicken is cooked through and no longer pink
  • Serve and enjoy

Source:  N. Rezich



Nacho Skillet Chicken

What You’ll Need:

1.5 lbs boneless/skinless chicken breast cut into cubes

2 cans Campbell’s Fiesta Nacho Cheese Soup

1 soup can of water (more or less to desired thickness/thinness of sauce)

3 green onions cleaned and chopped

Sour Cream

Cooked white rice (I usually make 1.5 cups dry to 3 cups water)


  • In a large skillet, brown chicken breasts in oil – drain grease
  • Return chicken to pan – add both cans of soup
  • Add 1 can of water
  • Stir to mix
  • Cook about 30 minutes until chicken is cooked through
  • Pour over white rice
  • Garnish with green onions and sour cream

Source: N. Rezich



Chicken Swiss

What You’ll Need:

6           Boneless, skin-less chicken breast halves

1 Jar     Whole mushrooms, drained (4 1/2-oz.)

8 oz.     Shredded Swiss cheese (2 cups)

1 Can     Condensed cream of mushroom soup (10 3/4-oz.)

¼ Cup  Sour cream

¼ Cup  Dry sherry or chicken broth

¼ Cup  Grated Parmesan cheese


  • Heat oven to 350°F. Place chicken breasts in ungreased 12×8 inch (2-quart) baking dish.
  • Add mushrooms; sprinkle with Swiss cheese.
  • In small bowl, combine soup, sour cream and sherry; blend well.
  • Pour over chicken.*
  • Bake at 350°F. for 50 minutes.
  • Sprinkle with Parmesan cheese; bake an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear.
  • Place chicken on serving plate.
  • Stir sauce if necessary to blend; serve with chicken.

Source: Pillsbury One-Dish Meals Cookbook; Copywrite 1999 The Pillsbury Company



Baked Chicken Breast, Chicken Swiss

What You’ll Need:

4                   Boneless/Skin-less Chicken Breast Halves

4 slices        Swiss Cheese

1 can            (10.75 oz) Condensed Cream of Chicken Soup

1/4 cup        Milk

1 cup            Bread Crumbs (I used Planko)

3 tbsp          Melted Butter


  • Pre-heat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9×13 inch baking dish.
  • Season with ground black pepper and seasonings of your choice to taste.
  • Top each breast with a slice of cheese.
  • Mix together the soup and milk and pour mixture over chicken.
  • Sprinkle bread crumbs on top and drizzle with melted butter/margarine.
  • Bake covered in the preheated oven for 30 minutes.
  • Uncover and bake for another 20 minutes or until golden brown.


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