Poultry

• Alice Springs Chicken
• Bacon Cheddar Chicken Fingers
• Cashew Chicken
• Chicken Bacon Ranch Tater Tots Casserole
• Chicken-Bacon-Ranch Enchiladas
• Chicken-Bacon-Ranch Stuffed Shells
• General Tso's Chicken
• InstaPot - Honey Sesame Chicken
• Instapot - Honey Teriyaki Chicken
• Lemon Pepper Chicken
• Loaded Barbecue Chicken and Potato Casserole
• Sesame Chicken
• Slow-Cooker Garlic Chicken
• Slow-Cooker Sesame-Garlic Chicken
• Teriyaki Chicken and Pineapple Rice Casserole

Alice Springs Chicken

Ingredients

Honey Mustard Ingredients

• 1/2 cup Dijon Mustard (I used Grey Poupon)
• 1/2 cup honey
• 3 tablespoons mayo
• Squeeze of fresh lemon juice

Chicken Ingredients

• 4 boneless skinless chicken breast halves seasoned with salt and black pepper
• 8 ounces sliced mushrooms
• 1 tablespoon butter
• 4 slices bacon, cooked
• 6 slices of Colby Jack cheese
• Chopped fresh parsley for garnish

Directions

1. In a small bowl, combine 1/2 cup dijon mustard with 1/2 cup honey, 3 tablespoons mayo, and a squeeze of fresh lemon juice. Pour half the sauce into a small bowl, cover and reserve for later.
2. Place the chicken in a large ziplock bag. Pour the remaining marinade in the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours.
3. Preheat your oven to 400 degrees.
4. In a small skillet, melt 1 tablespoon butter. Add the mushrooms and cook for 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown.
5. Heat a skillet or grill pan to medium high heat. Remove the chicken from the marinade and season each piece with salt and black pepper. Place the chicken in the pre-heated pan. Cook for about 4 minutes, then when the chicken is golden brown, flip the chicken and cook for an additional 4 minutes. The goal here is to just sear the chicken and get a nice golden brown color on the outside.
6. Transfer the chicken to an oven safe casserole dish. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken. Divide the Monterey Jack Cheese and the Cheddar cheese evenly and sprinkle over each piece of chicken.
7. Place the chicken in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted.
8. Serve with remaining honey mustard sauce on the side.
9. Sprinkle with chopped fresh parsley for garnish

Prep Time:  10 Min

Cook Time: 20 Min

Total Time:  30 Mins

Servings: 4

Origin : Center Cut Cook

URL : https://www.centercutcook.com/alice-springs-chicken-outback-steakhouse-copycat/

Bacon Cheddar Chicken Fingers

Ingredients

• 2/3 cup Original Bisquick™ mix

• 1/2 cup finely shredded Cheddar cheese

• 1/4 cup cooked real bacon bits or pieces (from 3-oz bag)

• 1/2 teaspoon salt or garlic salt

• 1/2 teaspoon paprika

• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

• 1 egg, slightly beaten

• 3 tablespoons butter or margarine, melted

Sriracha Dipping Sauce

• 1 tablespoon Sriracha sauce or buffalo wing sauce
• 1/2 cup mayonnaise

Bacon Ranch Dipping Sauce

• 1/2 cup ranch dressing
• 2 tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Directions

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
4. Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Prep Time:  10 Min

Cook Time:  35 min

Total Time: 55 Min

Servings:

Origin :  Betty Crocker

URL : https://www.bettycrocker.com/recipes/bacon-cheddar-chicken-fingers/2f685ade-629e-47aa-a9d7-7b8eb543ed72

Cashew Chicken

Ingredients

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Cornstarch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Directions

1. Slice breasts horizontally into very thin slices and cut into inch squares.
2. Place on tray. 
3. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. 
4. Add to tray.
5. Mix soy sauce, cornstarch, sugar, and salt. 
6. Heat 1 tbsp of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. 
7. Remove and reserve. 
8. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. 
9. Add pea pods, mushrooms, and broth. 
10. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. 
11. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Prep Time:

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Total Time:

Servings:

Origin :  Internet

URL :

Chicken Bacon Ranch Tater Tots Casserole

Ingredients

• 1 teaspoon vegetable oil
• ½ cup chopped onion
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• 1 package (1 oz) ranch dressing & seasoning mix
• ¼ teaspoon black pepper
• 3 cups shredded cooked chicken
• 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
• ½ cup chopped cooked bacon
• ½ cup chopped tomatoes
• ¼ cup sliced green onions

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 8- or 10-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until tender.
3. In medium bowl, stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well; stir in chicken.
4. Place half of the frozen potatoes in single layer on bottom of baking dish. Spoon and spread chicken mixture on top of potatoes; sprinkle 1/4 cup of the bacon on top.
5. In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix; seal and shake bag to coat. Arrange on top of casserole.
6. Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.
7. Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Prep Time:  25 Min

Cook Time:  1hr 20 min

Total Time: 1 Hr 45 Min

Servings:

Origin :  Betty Crocker

URL : https://www.bettycrocker.com/recipes/chicken-bacon-ranch-tater-tots-casserole/a33e7cd8-740a-4fde-bb47-72685f2ea7ea

Chicken-Bacon-Ranch Enchiladas

Ingredients

• Enchiladas
• 6 slices bacon, chopped into 1/2-inch pieces
• 5 cups shredded cooked chicken
• 1 can (10 oz) Old El Paso™ green chile enchilada sauce
• 2 cups shredded Mexican cheese blend (8 oz)
• 1 tablespoon ranch dressing & seasoning mix
• 12 flour or corn tortillas (6 inch)
• Sauce
• 2 tablespoons vegetable oil
• ½ cup diced onion
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 2 tablespoons all-purpose flour
• 2 tablespoons ranch dressing & seasoning mix
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 cup sour cream
• Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Directions

1. Heat oven to 375°F.
2. In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.
3. In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.
4. In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.
5. Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13x9-inch (3-quart) glass baking dish, just to coat bottom.
6. Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.
7. Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

Tips

• These freeze great! Either make an entire batch to freeze, or split the batch into two pans -- cook one tonight, and stash the other in the freezer for another day. I like to use disposable aluminum baking pans for freezing, so my go-to baking dishes aren't relegated to the freezer for an extended period. Cool the enchiladas in the pan (unbaked) and wrap well in heavy-duty foil, label and freeze. The enchiladas will keep up to 2 months in the freezer. When ready to bake, defrost in the refrigerator overnight, then add 10 to 15 minutes to bake time.
• You can use more traditional corn tortillas for this recipe. Since they are generally smaller, you may need more than 12 tortillas.
• Red enchilada sauce in the filling is equally delicious in this dish! Use whatever color sauce you prefer.
• Since the ranch seasoning has plenty of salt, we recommend using a reduced sodium chicken broth so the final dish doesn’t end up too salty

Prep Time:  20 Min

Cook Time: 1hr 30 mins

Total Time:  1 hr 50 min

Servings:

Origin : Betty Crocker

URL : https://www.bettycrocker.com/recipes/chicken-bacon-ranch-enchiladas/30d01700-94c6-4dbe-a8b6-cfc072462563

Chicken-Bacon-Ranch Stuffed Shells

Ingredients

• Shells
• 24 uncooked jumbo pasta shells (from 12-oz box)
• ¼ cup butter
• ¼ cup Gold Medal™ all-purpose flour
• 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
• ½ cup heavy whipping cream
• 1 package (8 oz) cream cheese, cubed
• 1 package (1 oz) ranch salad dressing & seasoning mix
• 2 cups chopped cooked chicken
• 1 package (10 oz) Cascadian Farm™ organic frozen cut leaf spinach, thawed, squeezed to drain
• 1 ½ cups shredded Cheddar cheese (6 oz)
• ½ cup sliced green onions
• Toppings
• 1 tablespoon butter
• ⅓ cup Progresso™ original panko crispy bread crumbs
• ½ cup chopped cooked bacon

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
2. In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
3. In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
4. In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
5. Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
6. Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
7. Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.

Tips

• Covering with foil during baking helps keep pasta shells from crisping.
• Shredded Colby-Monterey Jack cheese blend is a great substitute for Cheddar in this recipe.

Prep Time: 30 Min

Cook Time:  1 hr 30 min

Total Time: 2 hr

Servings:

Origin : Betty Crocker

URL : https://www.bettycrocker.com/recipes/chicken-bacon-ranch-stuffed-shells/eb050854-1c51-424a-a2b9-931a1fcf0b79

General Tso's Chicken

Ingredients

• Sauce
• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)
• Meat
• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep−frying
• 2 cups sliced green onions
• 16 small dried hot peppers

Directions

1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). 
2. Stir until sugar dissolves. 
3. Refrigerate until needed.
4. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
5. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. 
6. Add cup of vegetable oil to help separate chicken pieces.
7. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels.
8. Place a small amount of oil in wok and heat until wok is hot. 
9. Add onions and peppers and stir−fry briefly. 
10. Stir sauce and add to wok.
11. Place chicken in sauce and cook until sauce thickens.

Prep Time:

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Origin : Internet

URL :

InstaPot - Honey Sesame Chicken

Ingredients

• 4 large boneless skinless chicken breasts, diced (about 2 lbs.)
• Salt and pepper
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 teaspoons sesame oil
• 1 cup honey
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 green onions, chopped
• Sesame seeds, toasted

Directions

1. Seasons chicken with freshly ground pepper. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
2. Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
3. Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions. Add salt to taste.
4. Serve over rice sprinkled with sesame seeds.

Tips

• *Originally 1 cup honey. I've reduce the honey to 1/2 cup based on feedback but feel free to adjust the sweetness level to taste. Use reduced sodium soy sauce if you prefer things less salty.
• You can cook rice at the same time you cook the chicken. Here’s how I to do it. Use a 7×3 inch round cake pan or similar dish, and add rice ingredients – stir to combine. Skip sautéing the chicken in the first step and just sauté the onion and garlic then add the raw diced chicken with the ingredients in step two. Place a rack on top of the chicken in the pressure cooking pot, and place the cake pan on top of the rack.
• Use this rice recipe https://www.pressurecookingtoday.com/pressure-cooker-white-rice/ and be sure and do a 10 minute natural release

Prep Time: 5 Min

Cook Time: 20 Min

Total Time:  25 Min

Servings:

Origin :  Internet

URL :

Instapot - Honey Teriyaki Chicken

Ingredients

• ⅔ c. La Choy Teriyaki sauce
• 1 Tbsp. honey
• ¼ c. chicken broth
• 2 lb chicken breasts
• Green onions, chopped

Directions

1. Electric Pressure Cooker - Add the Teriyaki sauce and honey to the Instant Pot and whisk until well combined. Add the chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
3. Remove ½ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
4. Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top with the Teriyaki sauce, honey and chicken broth. Add an additional ½ c. chicken broth.
5. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
6. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)

Prep Time:

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Total Time:

Servings:

Origin :  Internet

URL :

Lemon Pepper Chicken

Ingredients

• 6 Chicken Breasts
• 1 Cup Mozzarella Cheese
• 2 Tbsp Lemon Pepper
• 1 Tbsp Lemon Juice
• 1 Stick of Butter (Melted)

Directions

1. Preheat Oven to 450 Degrees. 
2. Cut several small slits into chicken breasts. 
3. Add lemon pepper, lemon juice, and butter to small bowl and melt in microwave. 
4. Pour mixture over chicken. 
5. Sprinkle cheese over chicken. 
6. Cook for 25 min.

Prep Time:

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Total Time:

Servings:

Origin :  Internet

URL :

Loaded Barbecue Chicken and Potato Casserole

Ingredients

• 2 cups water
• 3 tablespoons butter
• 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potato mix
• 3/4 cup sour cream
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 3 cups chopped cooked rotisserie chicken (about 1 lb)
• 1 bottle (12 oz) Annie's™ Naturals organic sweet & spicy BBQ sauce
• 1/2 cup chopped green onions
• 6 slices bacon, crisply cooked, crumbled 

Directions

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 3-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in potato mix, and let stand 1 minute. Stir in sour cream and 1 cup of the cheese until completely blended. Spoon mixture into baking dish.
3. In medium bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
4. Bake 22 to 25 minutes or until cheese is melted and edges are bubbly. Top with remaining 1/4 cup green onions.

Prep Time: 20 Min

Cook Time: 25 Min

Total Time:  45 Min

Servings:

Origin :  Betty Crocker

URL : https://www.bettycrocker.com/recipes/loaded-barbecue-chicken-and-potato-casserole/eebdff33-db9c-4833-9f2d-4422f1a41599

Sesame Chicken

Ingredients

• Meat
• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
• boiled rice, to serve
• Marinade
• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

Directions

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic.
3. Stir in the strips, cover and leave in a cool place for 3−4 hours.
4. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
5. Heat the sesame and vegetable oils in the wok or frying pan.
6. Drain the meat, reserving the marinade, and stir−fry a few pieces at a time until browned. Remove with a slotted spoon.
7. Add the mushrooms and green pepper and stir−fry for 2−3 minutes.
8. Add the scallions and 1 minute more.
9. Return the meat to the wok or frying pan, together with the reserve marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze.
10. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Prep Time:

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Total Time:

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Origin : Internet

URL :

Slow-Cooker Garlic Chicken

Ingredients

• 1 large onion, halved, cut into thin slices
• 1 tablespoon chopped garlic
• 1 ½ teaspoons dried thyme leaves
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cut-up whole chicken (3 1/2 to 4 lb)

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray. Place onion and garlic in slow cooker.
2. In small bowl, mix thyme, basil, oregano, salt and pepper. Rub each piece of chicken with herb mixture. Arrange chicken pieces over onion, in single layer if possible.
3. Cover; cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
4. Set oven control to broil. Line broiler pan or cookie sheet with foil. Using slotted spoon, remove chicken from slow cooker and place, skin side up, on pan. Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Prep Time:  15 Min

Cook Time:

Total Time: 3 Hr 55 Min

Servings:

Origin : Betty Crocker

URL :

Slow-Cooker Sesame-Garlic Chicken

Ingredients

• ½ cup diced onion
• ¾ cup honey
• ½ cup soy sauce
• ¼ cup ketchup
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 3 to 4 cloves garlic, minced
• 4 boneless skinless chicken breasts
• 2 teaspoons cornstarch
• 3 tablespoons water
• 1 tablespoon sesame seed

Directions

1. In small bowl, mix onion, honey, soy sauce, ketchup, oil, sesame oil and garlic. Set aside.
2. Place chicken in 4- to 5-quart slow cooker. Pour honey mixture evenly over chicken.
3. Cover; cook on Low heat setting 4 hours.
4. With slotted spoon, remove chicken from slow cooker, leaving sauce in cooker. In small bowl, stir cornstarch into water until dissolved. Pour into slow cooker; stir to combine with sauce. Cover; cook sauce on High heat setting 10 minutes longer or until sauce has thickened.
5. While sauce is cooking, shred chicken with 2 forks.
6. Return shredded chicken to slow cooker; toss with sauce. Sprinkle with sesame seed before serving.

Tips

• This chicken is great served with a side of cooked Valley Fresh Steamers® Select® frozen broccoli florets.
• If you want to add some spice to your Slow Cooker Sesame-Garlic Chicken, add 3/4 teaspoon of crushed red pepper flakes at the beginning of the cooking process.
• In a rush? You can cook this recipe on the High heat setting for 2 hours for a speedy version of this recipe.

Prep Time:  5 Min

Cook Time:  4 hr 5 mins

Total Time: 4 Hr 10 Min

Servings:

Origin : Betty Crocker

URL : https://www.bettycrocker.com/recipes/slow-cooker-sesame-garlic-chicken/0f912d40-e509-4337-817b-2801fce28e24

Teriyaki Chicken and Pineapple Rice Casserole

Ingredients

• 3 tablespoons packed brown sugar
• 3 tablespoons soy sauce
• 1 ½ teaspoons grated ginger root
• 1 ½ teaspoons finely chopped garlic
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• ¼ cup water
• 1 ½ cups uncooked Minute® instant white rice
• 1 can (8 oz) pineapple tidbits, undrained
• 1 red bell pepper, diced
• ¼ cup sliced green onions (about 3)
• 1 ¼ cups Progresso™ chicken broth (from 32-oz container)
• 4 boneless skinless chicken breasts (5 oz each)
• ½ teaspoon salt

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet.
3. Stir over medium heat until sugar is melted.
4. In small bowl, beat cornstarch and water; add to soy mixture.
5. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened.
6. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
7. Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish.
8. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze.
9. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice.
10. Cover tightly with foil.
11. Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.

Tips

• Minute® Rice is a parboiled style of rice which yields the best results for an oven casserole.
• Fresh pineapple can be substituted for canned pineapple in this recipe. Use 1 cup of pineapple, and increase broth to 1 3/4 cups.
• The size of the boneless chicken breast (5oz) in this recipe is critical for accurate cooking times and doneness. Always measure the internal temperature (165°F) to ensure chicken is completely cooked without sacrificing moisture.

Prep Time: 30 Min

Cook Time:  1hr 20 min

Total Time: 1 Hr 50 Min

Servings:

Origin :  Betty Crocker

URL : https://www.bettycrocker.com/recipes/teriyaki-chicken-and-pineapple-rice-casserole/0407663e-8bb8-4c49-a38a-0660cc60b988