Best Chicken Recipes With Canadian Twist
Best Chicken Recipes With Canadian Twist
Creamy Chicken Enchiladas
Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese
Directions
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
- Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
- Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts
2 enchiladas: 701 calories, 42g fat (20g saturated fat), 126mg cholesterol, 1357mg sodium, 44g carbohydrate (5g sugars, 5g fiber), 36g protein.
Best Canadian Glazed Chicken Thighs Recipes
Canadian Glazed Chicken Thighs Recipes
Nashville Hot Chicken is notorious for its blow-your-socks-off heat. Fiery cayenne gets the heart pounding while an extra hit of hot sauce will set your taste buds alight. We made this recipe our own with the addition of maple syrup, adding a dash of welcome sweetness. No doubt about it, this chicken hurts, so consider swapping your game day beer for a cold glass of milk!
Nashville Hot Chicken WingsTotal Time: 50 minutesServes: 4 to 6Ingredients:vegetable oil for frying (about 10 cups)6 Tbsp cayenne1 Tbsp paprika1 Tbsp garlic powder4 tsp kosher salt, divided1 ½ cups all-purpose flour1 tsp black pepper1 cup buttermilk¼ cup hot sauce, divided3 lbs whole chicken wings3 Tbsp maple syrup1 cup sliced pickles
Directions:1. Preheat oven to 250°F. Place a wire rack over a baking sheet.2. Pour oil into a large heavy-bottomed pot to measure about 2-inches up the sides. Heat over medium until an instant read thermometer registers 350°F.3. Meanwhile, in a very large bowl, whisk together 5 Tbsp cayenne, paprika, garlic powder, and 1 Tbsp salt. Set aside.4. Mix flour, black pepper, remaining 1 Tbsp cayenne and 1 tsp salt in a shallow dish.5. Whisk buttermilk and 1 Tbsp hot sauce in a large bowl until combined.6. Working in small batches, toss wings in flour mixture until coated. Shake off excess flour, then transfer to buttermilk mixture. Turn wings to coat, then toss for a second time in flour mixture. Transfer to a baking sheet. Repeat with remaining wings.
Nashville Hot Chicken WingsTotal Time: 50 minutesServes: 4 to 6Ingredients:vegetable oil for frying (about 10 cups)6 Tbsp cayenne1 Tbsp paprika1 Tbsp garlic powder4 tsp kosher salt, divided1 ½ cups all-purpose flour1 tsp black pepper1 cup buttermilk¼ cup hot sauce, divided3 lbs whole chicken wings3 Tbsp maple syrup1 cup sliced pickles
Directions:1. Preheat oven to 250°F. Place a wire rack over a baking sheet.2. Pour oil into a large heavy-bottomed pot to measure about 2-inches up the sides. Heat over medium until an instant read thermometer registers 350°F.3. Meanwhile, in a very large bowl, whisk together 5 Tbsp cayenne, paprika, garlic powder, and 1 Tbsp salt. Set aside.4. Mix flour, black pepper, remaining 1 Tbsp cayenne and 1 tsp salt in a shallow dish.5. Whisk buttermilk and 1 Tbsp hot sauce in a large bowl until combined.6. Working in small batches, toss wings in flour mixture until coated. Shake off excess flour, then transfer to buttermilk mixture. Turn wings to coat, then toss for a second time in flour mixture. Transfer to a baking sheet. Repeat with remaining wings.
Smothered Chicken Breast Recipe
Ingredients
1/4 cup butter, melted4 skinless, boneless chicken breast halves
1 teaspoon salt
6 Tbsp cayenne
1 Tbsp paprika
1 Tbsp garlic powder
4 tsp kosher salt, divided
1 ½ cups all-purpose flour
1 tsp black pepper
1 cup buttermilk
¼ cup hot sauce, divided
1 Tbsp paprika
1 Tbsp garlic powder
4 tsp kosher salt, divided
1 ½ cups all-purpose flour
1 tsp black pepper
1 cup buttermilk
¼ cup hot sauce, divided
Directions:
1. Preheat oven to 250°F. Place a wire rack over a baking sheet.
2. Pour oil into a large heavy-bottomed pot to measure about 2-inches up the sides. Heat over medium until an instant read thermometer registers 350°F.
3. Meanwhile, in a very large bowl, whisk together 5 Tbsp cayenne, paprika, garlic powder, and 1 Tbsp salt. Set aside.
4. Mix flour, black pepper, remaining 1 Tbsp cayenne and 1 tsp salt in a shallow dish.
5. Whisk buttermilk and 1 Tbsp hot sauce in a large bowl until combined.
6. Working in small batches, toss wings in flour mixture until coated. Shake off excess flour, then transfer to buttermilk mixture. Turn wings to coat, then toss for a second time in flour mixture. Transfer to a baking sheet. Repeat with remaining wings.
2. Pour oil into a large heavy-bottomed pot to measure about 2-inches up the sides. Heat over medium until an instant read thermometer registers 350°F.
3. Meanwhile, in a very large bowl, whisk together 5 Tbsp cayenne, paprika, garlic powder, and 1 Tbsp salt. Set aside.
4. Mix flour, black pepper, remaining 1 Tbsp cayenne and 1 tsp salt in a shallow dish.
5. Whisk buttermilk and 1 Tbsp hot sauce in a large bowl until combined.
6. Working in small batches, toss wings in flour mixture until coated. Shake off excess flour, then transfer to buttermilk mixture. Turn wings to coat, then toss for a second time in flour mixture. Transfer to a baking sheet. Repeat with remaining wings.
Broccoli Chicken Casserole Recipe
Ingredients
Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)
Directions
1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
2. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
3. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
4. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Best Chicken Penne Casserole Recipe
Ingredients
1-1/2 cups uncooked penne pasta1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions
Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition
Facts1-1/2 cups: 579 calories, 28g fat (12g saturated fat), 128mg cholesterol, 1357mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 47g protein.
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