Orange Chicken

This is a great recipe.  We made it tonight (found originally on Pinterest).

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1½ tsp salt
• Pinch of white pepper
• 2 tbsp oil, divided, plus more oil for frying
• ½ cup + 1 tbsp cornstarch, divided
• ¼ cup flour
• 1 tbsp ginger, minced
• 1 tsp garlic, minced
• ½ tsp crushed hot red chili pepper
• ¼ cup green onion, chopped
• 1 tbsp rice wine
• ¼ cup water
• Zest of ½ an orange (optional)

For the “Orange” Sauce

• 3 tbsp soy sauce
• 3 tbsp water
• ½ cup sugar
• ½ cup white vinegar

Method

1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.
2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.
3. Heat oil for deep frying in a wok or deep fryer to 375°F.
4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.
5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.
6. Add the ginger and garlic and stir try until fragrant, about 10 seconds.
7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.
8. Add the orange sauce and bring to a boil.
9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.
10. Add the cooked chicken, stirring until well incorporated.
11. Turn off the heat and stir in the orange zest if using.
12. Serve over white rice.

Chicken and Rice Casserole

1 1/4 c. uncooked rice
1 c. milk
1 can cream of mush
1 can cream of chicken
1 can cream of celery
2 chicken breasts
1/4 c. margarine
parmesan cheese
paprika

Mix milk with soup and divide in half.  Mix 1/2 of soup mixture with the rice.  Put rice mixture in the bottom of a 9x13 pan.  Sprinkle cheese on top of rice mixture. Put cut up chicken on top of the cheese, and butter on top of the chicken chicken.  Sprinkle with paprika and pour the remaining soup on top.  Then top with more cheese and more paprika.

Bake for 2 hours and 15 min. at 275

Chicken Artichoke Divan

4 chicken breasts, cooked and cubed
2 packages (10 oz. each) frozen broccoli florets
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry
2 jars (6 oz. each) marinated artichoke hearts, chopped
Liquid from artichoke hearts
Slivered almonds

-Steam broccoli until soft.  Spread on the bottom of a 9x13 baking dish.  Cover with chicken.
-Mix together soup, mayo, lemon juice, curry, artichokes, and liquid.  Spread over chicken.  Top with almonds.
-Bake at 350 for 30-40 minutes or until bubbly.

Chicken Divan

 
3 broccoli crowns (cut up)
2-3 chicken breasts (cut up)
cheddar cheese
French's French Fried Onion Rings (Great Value brand is a cheaper way to go) - also these are found by the canned vegetables - I have searched for them several times.
Cooked Rice

For the sauce mix the following in a bowl:
2 cans cream of chicken soup
1 c. mayonnaise (don't use salad dressing)
1 T. lemon juice
1 t. curry powder

Cook chicken as desired (I like to boil mine) and then cut up into bite size pieces and set aside.  Cut up broccoli and cook until tender.  Place broccoli in the bottom of a 9x13 pan.  Top with chicken pieces.  Pour mixture over the chicken and spread evenly.  Cover with slices of cheese.  Bake at 350 for 20 minutes.  Remove and top with 1 can of French's French Fried Onion Rings (or 1 large bag of Great Value Onion Rings).  Return to oven and bake for 10 more minutes until onions are light brown.  Serve over cooked rice.  Makes about 6 servings.

Chicken Pot Pie

2 packages deep-dish pie crust (for a total of 4 crusts)
3-4 chicken breasts, cooked and cubed
1 family size can of cream of chicken soup (or 2 regular cans)
16 oz. sour cream
2 cans diced potatoes, drained
2 cans peas, drained
2 cans corn, drained

Thaw pie crusts.  Mix all ingredients together, then pour evenly into 2 crusts.  Roll out remaining crusts into circles to form the top, then place on pies and pinch crusts together.

Bake at 350 for 45-60 minutes, or until golden brown.

Substitute any veggies that your family likes, it's so good!  You can also freeze the extra pie - just thaw out before you bake it.

Tomato- Basil Chicken

1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

Serve with pasta... so yummy.

Chinese Chicken Wings

1 c. soy sauce
3 T. sugar
1 t. ginger
1-2 t. garlic powder
Approximately 2 lbs. chicken wings

Combine above ingredients in large baking pan and stir until sugar is dissolved.  Place chicken wings side by side in pan with sauce until bottom of pan is packed.  Bake at 350 degrees for 30 minutes.  Remove pan and turn chicken pieces over.  Bake for another 30 minutes.  Repeat this cooking process until the sauce is at desired thickness (caramelized).  (about 2 hours is best)  Serve with fried rice.