In this category you'll find chicken, turkey and cornish game hen recipes.

Grandma Buckbee's Secret Stuffing

This was a secret family recipe, highly coveted, and well loved!  Also, VERY easy to make!

Ingredients:

1 Loaf Bread, cubed (Hint: cut 3 slices at a time, maybe 16-20 cubes per slice)
1 Cup Celery, diced (more or less depending on preference)
1 Cup Onion, diced (more or less depending on preference again)
3/4 lb. Butter
1/4 Jar Poultry Seasoning (maybe 2-4 Tablespoons - I do it until the color is right...)

Directions:

1.  Sautee the onion & celery in the butter until tender
2.  Mix bread cubes, seasoning, and onion, celery, butter goodness all together (can add some water if too dry)
3.  Stuff turkey and/or bake in dish at 350° for appox. 45 min to an hour

Read more: Grandma Buckbee's Secret Stuffing

Easy Chicken and Rice Casserole

Ingredients:chicken_rice
1 Can Cream of Chicken Soup, 98% Fat Free
2 - 2/3 Cups Water
2 Cups Uncooked rice, I use Jasmine
1/4 Cup Onion, chopped
1/4 Teaspoon Black Pepper
1/4 Teaspoon Sage
1/4 Teaspoon Thyme
4 Boneless, Skinless Chicken Breasts
1 Cup, Cheddar Cheese, grated

Directions:

Preheat oven to 375°

Combine soup, water, rice, onion and pepper in 9" x 13" glass baking dish or 2 quart casserole. Put the chicken breasts on top of the rice and sprinkle Sage, Thyme and some additional pepper over the chicken. Bake for 45 minutes or until the chicken is no longer pink and 170° internally, when measured with an instant read thermometer. Sprinkle cheese over the rice and chicken, let melt then serve.

Note: It's also great to add 2 Cups of vegetables to the rice mixture.

Chicken/Turkey Enchiladas


Ingredients:chickenenchiladas

2-3 lbs. of cooked chicken or turkey
1 medium onion, chopped
2-3 Tbls. butter or margarine
1 can of Cream of Mushroom Soup
1 Can of Cream of Chicken Soup
1 Can of chicken or turkey broth
1 can of chopped green chilies
1 dozen corn tortillas
1 lb. grated cheddar cheese

Directions:
Preheat oven to 350°

Chop chicken or turkey into bite size pieces.  Brown chopped onion in butter or margarine at least until the onion is translucent.  In a large bowl combine the chicken, cooked onion, cream of mushroom, cream of chicken soup, chicken broth, and green chilies.  In a 13” X 9” baking pan place a layer of corn tortillas, a layer of the chicken mixture and a layer of grated cheese. Repeat layers with cheese as the last layer.  Bake in a 350° oven for 30 minutes.

Notes:
I also make this into a casserole by cutting the tortillas into pieces, the size of corn chips. Then mix all of the ingredients, except the cheese, together, including the tortillas and put it into a 13” X 9” baking dish and top it with the cheese. Bake in a 350° oven for 30 minutes.  This dish can also be cooked in the microwave.

Servings: 6
Recipe Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Country: USA

Fajitas

Ingredients:fajitas

4 Boneless, Skinless Chicken Breasts and/or a tender cut of beef
Fajita seasoning
3 - 4 Bell Peppers, various colors
1 Large White Onion
Canola Oil for frying
Flour Tortillas
Cheddar Cheese, grated
Sour Cream
Pico de Gallo

Directions:

Chicken, beef or a combination of both can be used. Marinate each kind of meat separately in a zip top bag with fajita seasonings.

Thinly slice the chicken and/or steak cross grain, into strips. Place the sliced meat into a zip top bag along with the fajita seasoning. Close the bag and squish gently to distribute the seasoning evenly onto the meat. Refrigerate the meat for at least one hour or overnight for even more flavor.

Make the Pico de Gallo one to two hours ahead and store in the refrigerator.

When ready to cook, prepare the vegetables. Rinse the bell peppers then remove the stems, seeds and inner white membrane. Thinly slice the peppers and onions.

Add a small amount of oil to a large skillet or griddle pan. Heat the pan then add the meat. Cook until the meat is fully cooked and nicely browned. Remove the meat to a separate bowl.

Add a small amount of oil to the pan then add the peppers and onions. Cook until the onions are translucent and both the peppers and onions are lightly browned.

Add the meat back to the pan, with the onions and peppers. Toss gently and let heat for about two minutes to combine flavors. Warm the tortillas in the microwave or oven. Serve immediately, leaving the fajitas in the warm pan. Serve with sour cream, gated cheese and Pico de Gallo.