Best Cottage Chicken Recipes

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• Preheat oven to 350 degrees F (175 degrees C).
• To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• 1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• 3. Preheat oven to 350*F.
• 4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
• My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

CHICKEN, BROCCOLI, AND COTTAGE CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
• Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
• Mix crushed crackers and melted butter together; sprinkle over the casserole.
• Bake in the preheated oven for about 30 minutes.

COTTAGE CHEESE, CHICKEN & TOMATO SALAD

Steps:

• Place a layer of lettuce on your plate.
• Spread on the chicken and then layer the other ingredients.
• Top with cottage Cheese.
• Sprinkle with croutons& Dressing if using.

CHICKEN COTTAGE PIE

Steps:

• Preheat oven to 375 In large saucepan, melt butter& cook flour, stirring constantly, 5 min or until golden. Mix soup mix with 2 cups water and add to saucepan Bring to boil Reduce heat to low& simmer 15 minutes or until thickened Stir in chicken, vegetables& 1 cup cheese Turn into lightly greased 2 quart casserole Top with hot potatoes, then remaining 1/4 cup cheese Bake 30 minutes.

COTTAGE CHICKEN

Steps:

• Squeeze out as much moisture from the spinach as you can (use fresh if you have it, but if not can is ok).
• Mix together spinach, cottage cheese, eggs, parmesan, salt and pepper in a bowl.
• Here is the tricky part. Take your chicken and cut it down the middle of the breast plate and all the way through the back (you can help by trying to break it). Now you have your chicken in two halves.
• Turn your chicken breast side up. Loosen the skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin against the meat to loosen the skin.
• Try not to tear the skin.
• Spoon the spinach mixture into pockets beneath skin.
• Place chicken, breast side up, in a roasting pan. Combine olive oil, oregano, rosemary, and thyme and brush it over chicken. Bake, uncovered, at 375 degrees for 1 hour or until chicken is done.

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach.
• with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of.
• cheese/spinach mixture in the center of each breast and fold in half. Secure.
• with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 for 30 minutes.

CHICKADEE COTTAGE OLD FASHIONED CHICKEN SALAD

Steps:

• Mix together and serve chilled.

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• Directions To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

AUTUMN ESSENTIALS: CHICKEN COTTAGE POTPIE TART

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: What is it about a potpie that we love so much? Is it the yummy veggies and meat caressed in a velvety sauce? Is it that awesome flaky top? I don't know what it is, but a potpie is nothing but pure comfort food. My first attempt at this dish was to put a potpie filling inside a nice flaky butter pastry crust, but it didn't work. When you cut the pie into sections, the filling oozed out. It tasted good, but visually it was a big mess on the plate. I needed to have a thick filling that would stand up to cutting into sections, and still have that wonderful velvety sauce. My solution was to combine a cottage pie with a potpie, and separate the sauce. I think you'll like what I've come up with.
• 3. Chef's Note: You will need a recipe for a good pastry tart shell, potpie gravy, and mash potatoes. At the end of this recipe, I'll give you some ideas on what will work the best.
• 4. THE CHICKEN
• 5. Gather your ingredients.
• 6. Add the butter, and olive oil to a sauté pan over medium low heat.
• 7. Sprinkle some salt and pepper on both sides of the chicken breast. Add to the sauté pan, cover, and allow to slowly cook until the juices in the chicken run clear.
• 8. Chef's Note: Depending on the thickness of the chicken breast, this could take from 5 to 10 minutes.
• 9. Remove the chicken from the pan, allow to cool, dice, and reserve.
• 10. Chef's Note: Do not clean out the pan, leave the chicken juices, and remaining butter and oil. You will be using it to sauté the veggies.
• 11. THE VEGGIES
• 12. Gather your ingredients.
• 13. Add the veggies to the same sauté pan that you cooked the chicken, and raise the heat to medium.
• 14. Sauté them until they begin to soften, about 4 to 6 minutes.
• 15. Mix the reserved chicken with the veggies, and allow to cool.
• 16. Place a rack in the middle position, and preheat the oven to 375f ( 190c).
• 17. Mix in several tablespoons of your potpie gravy, but just enough to bring the veggies, and chicken together. Recipe suggestion at the end of this recipe.
• 18. Add the cooled veggies and chicken to the tart shell. Recipe suggestion at the end of this recipe.
• 19. Top the dish with some yummy mash potatoes, about a 1.5 cups.
• 20. Place into the preheated oven, until warmed through, and the mash potatoes begin to brown, about 30 -35 minutes.
• 21. Remove from the oven, and allow to rest for about 5 minutes.
• 22. PLATE/PRESENT
• 23. Cut out a slice, and serve with some of the potpie gravy. Enjoy
• 24. Keep the faith, and keep cooking.
• 25. ADDITIONAL ITEMS
• 26. Here is a recipe for a good pastry tart shell: https://www.justapinch.com/recipes/dessert/pie/autumn-essentials-super-flaky-pie-tart-crust.html?p=6
• 27. Here is a recipe for some yummy potpie gravy: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=4

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

COTTAGE CHEESE SPINACH CHICKEN RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 2. Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside. 3. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish. 4. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

THE RIVER COTTAGE ROAST CHICKEN

Steps:

• Cut nice baby red potatoes in half, toss with olive oil and spices and unpeeled garlic cloves and surround that chicken with these... tip: put potatoes face down in the roasting pan so they brown nicely.

CHICKADEE COTTAGE "CHICKEN" SALAD (MADE WITH TURKEY)

Steps:

• Cool and cube turkey. Bones, skin and juice can be cooked with water and vegetables to make soup broth.
• Cook macaroni per box directions. Drain and cool.
• Combine all salad ingredients EXCEPT almonds, which are sprinkled over the top just prior to serving.
• Stir well and taste. Adjust seasonings and add a little more mayo if needed. Pasta will absorb some moisture and seasonings.
• Chill. Serve on a bed of lettuce or on croissants.
• Makes 20 servings
• Note: This salad can certainly be made with chicken!