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This Country Captain Chicken is a super-quick and easy version of an age-old Southern recipe, brought to you by way of Rachael Ray. It’s ready in just half an hour, which makes it a perfect weeknight meal for busy moms and dads!

I was scouring through one of Mother’s old cookbooks recently (you could say I’m always looking for ideas wherever I can find them, and I’m not shy about searching the old-school way), and I came across a recipe for a dish called “Country Captain Chicken.” Apparently, no one is exactly sure where and how the dish originated, though the theory is that it was introduced to Savannah, Georgia, in the 1800s by a sea captain who frequented the spice route from India. After a little searching online to see if an updated version of the recipe existed out there, I was delighted to come upon this quick and easy version here.

Recipe and photo courtesy of Food Network

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Quick tip:

This Crockpot Hawaiian Chicken is perfect for people who want a low-hassle meal and like their meat on the sweet side. It features a sticky-sweet sauce, with the natural mild acidity of the pineapple and mandarin oranges giving it just the right amount of tartness to put the sweet and savory flavors in balance. I have to say, the Hawaiians do know how to blend the Asian and American cooking traditions nicely. I was more than happy to break out my Crock-Pot again to give this a try. And with no pre-cooking even required, this recipe is about as easy as it gets.

For easier cleanup, spray down your slow cooker with some cooking spray or use a liner. You can tweak the sauce in this recipe a bit according to taste. The simplest way to serve this chicken is as shown, on a bed of rice of your choice. I happen to think that jasmine rice goes beautifully with this! That is likely more than enough for a full meal for most people, but if you want some sides, I would recommend some simply cooked carrots and a green vegetable of your choice for a bit of contrast.

Recipe and photo courtesy of Our Table For Seven

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Quick tip: Use slow cooker liners for an easier cleanup!

If you have some boneless, skinless chicken breasts that you need to use, and you want to kick it up a notch without too much of a time or labor investment, give this Cajun Chicken & Rice recipe a try. Some recipes from Louisiana and the Deep South can be real labors of love. This one is rather quick and easy, yet it still serves up plenty of good Cajun flavor. It makes for a great weeknight dinner option.

I opted to go without the cheddar cheese (which you add at the end, if using), as I wanted a bit of a cleaner, more spicy dish. If you want the dish to be a bit on the softer and creamier side, or if you just really love cheese, then you will want to include it. It’s a delicious recipe, either way – just a matter of your personal preference.

Recipe and photo courtesy of Kevin & Amanda

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Quick tip: Go with the mild Ro-Tel unless you want the dish to be REALLY spicy; hot Ro-Tel tomatoes are properly HOT.

The sooner you make this casserole the better!

If the pizza casserole is a nice taste of southern Italy, this Parmesan Chicken is a nice, easy-to-make taste of northern Italy. It’s a satisfying recipe, with only six ingredients (including the seasoning) and a 9″ x 13″ baking dish needed to put it together.

On top of it all, you can have it ready in under an hour! Now, that’s what I call the perfect weeknight meal – especially if you are trying to balance work, kids, school, chores, and still want to serve your family a hearty meal.

If you want something easy to make, with a decent amount of cheese (but not TOO much) and with a creamy sauce, give this chicken parmesan casserole a try. Dicing up the chicken may be a little bit of work, but it really shortens the baking time, and everything after that is super-simple and low-hassle. You’ll have no trouble putting this together even at the end of a rather hectic midweek day.

Recipe and photo courtesy of The Cookin’ Chicks

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Quick Tip: Make sure to liberally coat your baking dish with Pam cooking spray to keep food from sticking.