Category: Chicken

Chicken

For All you Snowed In Texans-Chicken Mushroom Wild Rice Stew

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If you can get to the store or have these items in your stocked pantry, this stew is deliious for another cold night in Texas!
1/4 cup butter
2 tables olive oil
1 cup chopped celery
1 tables minced garlic
2 (8 oz) containers sliced mushrooms
6 tables flour
2 teas garlic powder
1 teas salt
1 1/2 teas pepper
2 qts chicken broth
3 cups cooked wild rice
1 cup heavy whipping cream
2 tables chopped fresh thyme (or used dried, but only 1 tables if so)
4 cups chopped cooked chicken

In large dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery and cook for 5 mins. Add garlic and cook for 2 mins. Add mushrooms and cook for 10 mins, stirring frequently. Add flour, garlic powder, salt, pepper and cook for another 2 mins, stirring constantly.
Gradually add chicken broth, stirring until smooth. Bring to a simmer; add chicken and rice and cook for 20 min, stirring occasionally. Add cream and thyme and return to a simmer, and cook for 10 min. Garnish with thyme if desired. Serve with hot french bread.

Casseroles · Chicken

Chicken Wild Rice Dish

Chocolate Castles1 Comment

Just finished going back for seconds on this one. It really was good. Was so easy to make and has a great flavor.
1 box (6.2 oz) package of wild-rice long grain and wild rice mix
2 tables butter
1 small onion, chopped
2 celery stalks, chopped
1/2 can (8 oz can) chopped water chestnuts
2 1/2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup
8 oz sour cream
1/2 cup milk (I used whipping cream because I just wanted a little extra richness)

1/2 teas each, parsley, pepper, salt and also garlic powder
1/2 cup ritz crackers, ground up

Stir in rice, chicken, cheese, soup, sour cream and mix together. Pour into a greased baking dish (about 2 qt). Sprinkle breadcrumbs over chicken mixture. Melt about 2 tables butter and pour over crumb mixture and bake at 350 for about 30 minutes. Serve with hot rolls, fresh green beans which you have added baby carrots and cooked in a saucepan with a piece of bacon, salt and pepper and 1 teas garlic powder. Makes a very pretty plate. You can also freeze this and then when you thawed it out, add your bread crumbs and butter to top and bake as usual…
Prepare rice mix according to package; set aside. Melt butter in a skillet and add onion and celery and water chestnuts to butter; cook them until soft and tender, about 10 minutes.

Casseroles · Chicken

Chicken Cobbler Casserole

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This is so great for the Christmas season. It is quick, easy and perfect for family and friends who drop by.

6 tables melted butter, divided

4 cups cubed sourdough rolls

1/2 cup grated Parmesan cheese

2 tables chopped fresh parsley

2 medium size onions, sliced

1 (8 oz) package sliced fresh mushrooms

1 cup white wine (or use chicken broth)

1 (10 1/4 oz) can cream of mushroom soup

1/2 cup drained and chopped jarred roasted red bell peppers

2 & 1/2 cups shredded chicken

Toss 4 tables melted butter with next 3 ingredients; set aside.

Saute onions in remaining 2 tables butter in a large skillet over medium-high heat 15 min or until golden brown. Add mushrooms and saute 5 mins.

Stir in wine or broth and next 3 ingredients; cook, stirring constantly, 5 min or until bubbly. Spoon mixture into a lightly greased 9 in sq baking dish. top evenly with bread mixture.

Bake at 400 for 15 min nor until golden brown.

Chicken · Meats

LowFat Chicken Tostado

Chocolate Castles3 Comments

We are in Florida for Thanksgiving visiting our daughter, Christi and Tim and precious new grandbaby girl, Kenley. We are already preparing for the big day of turkey and talking about maybe trying new recipes we have both seen on Food Network.Com, but some recipes are just so traditionally that we cannot steer away from them, such as Green Bean Casserole. So we are compromising and trying the new Green Bean Casserole we saw on Throw Down with Bobby Flay, at a meal on Saturday. In the mean time, we are trying to eat healthy, with low fat meals, saving our calories for Thursday.

Christi cooked me the best chicken Tostado yesterday and I wanted to share it with you. You could use left over turkey in place of chicken.

4 flour tortillas

1 cup shredded chicken or turkey

1/2 cup tomatillo sauce (we used Frontera Brand)

1/2 low fat cheese

1/2 cleaned zucchini squash, shredded

olive oil

Spray each tortilla with olive oil or spray oil. Place on baking sheet and bake at 425 and bake 4 to 6 minutes, until crisp, and lightly browned.

Take out of oven and set aside. Mix chicken or turkey, squash and tomatillo sauce in saucepan and cook for about 3 to 4 min, or until heated throughly. Season with salt, pepper and a little garlic powder.

Divide and spoon meat mixture over the 4 tortillas. Sprinkle cheese over each one and place in oven for about 4 to 5 minutes or until cheese is melted.

Chicken

Spring (Let’s rename them Fall) Chicken Roll-Ups

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Peggy, a friend of mine was over here for lunch yesterday and she told me about this recipe which she tried the other night and said that they were just delicious. She just sent me the recipe so thought I would share.

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

(from Rachel Ray)

Ingredients

  • 2 (6-ounce) pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto cotto   (I used thin deli smoked ham – much cheaper!)
  • 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped, flat-leaf parsley, a handful

Cook’s Note: Some markets sell “thin cut” chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you’re stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

This is easy, quick and delicious!!

Casseroles · Chicken

Baked Chicken Salad

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I experimented today with an old favorite recipe. It turned out so good! Just a little more tasty than the old version, and wanted to pass it along.

2 cups cubed cooked chicken

2 cups chopped combination of celery, onion and carrot (I buy this in the frozen section in Kroger)

1 green bell pepper, chopped

Saute the celery, onion, carrot mixture along with the bell pepper in 2 tables butter and 2 tables olive oil until tender (about 15 min) over medium heat

In a large bowl, combine the chopped chicken with 1/2 cup mayo, 1 pt of sour cream, 1 can cream of celery soup. Add 2 teas garlic powder, 2 teas pepper, 1 teas Lawry’s seasoning salt, 1 tables dried parsley and 11/2 cup sliced toasted almonds.

Spread into a 1 1/2 to 2 quart casserole which has been sprayed with Pam. Sprinkle 3 cups potato chips which have been crushed, and 1/2 cup grated mild cheddar cheese on top. Bake at 350 degrees for about 25 to 30 mins. Yields: 6 to 8 servings *For our tea, I am brewing tea and stirring in a can of apricot nectar. Serve it cold over ice cubes which have been frozen with blueberries in the cubes. It makes a beautiful glass of tea.

I am serving this for a luncheon tomorrow, along with a fruit salad and the Asparagus Salad I posted a couple of days ago.  Sister Schubert rolls and butter and fresh strawberry pie to end our home Bible study. This is a simple, quick and wonderful lunch recipe.

Casseroles · Chicken · Meats

French Pot Pie

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Wow, the pie was so good and the ladies really loved it. So here it is:

One sheet of Pepperidge Farm Pastry dough

4 chicken breasts, cooked and chopped

1/2 onion, chopped

1 can of artichoke hearts, drained and rinsed and chopped into smaller pieces.

2 russet or new potatoes, peeled and chopped and cook before adding to mixture.

1 small jar of capers

2 tables lemon juice

1 stick (8 tables) butter

1/3 cup flour

1 can Campbells Cream of mushroom soup with garlic

1 8 oz container of sour cream

2 cups chicken broth

1 cup chopped mushrooms

1 teas each of  thyme, garlic powder, dill and pepper (a little salt as desired)

Saute onion and mushrooms in butter until done. Sprinkle the flour into this mixture and stir as to make a paste. (the mushrooms add liquid as they cook). When this thickens, add the chicken broth and stir continually to avoid lumps. Add the soup and seasonings and the water if needed. Cook for about 5 minutes or until blended and bubbling. Take off heat and add the sour cream and cooked potatoes. Stir well. Preheat oven to 400 degrees

Pour mixture into a casserole dish which has been sprayed with Pam.  When oven is ready, unfold one sheet of the phyllo dough and place on top of the mixture. Bake until dough on top is puffed and brown. This usually is about 30 minutes. Serve with a spring salad mix with cherry tomatoes and french bread.

Casseroles · Chicken · Meats

Two New Chicken Recipes that are easy and delish!!!!thank you Karen for sharing!

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Cheesy Chicken Cresents
 
1 3/4 cup cubed cooked chicken (or canned chicken)
1/2 cup shredded cheddar cheese
1 can cresent rolls
1 can cream of chicken soup
1 cup milk
 
in a bowl, combine chicken and 3 TBSP cheese.  seperate crescent rolls into 8 triangles.  Place about 3 TBSP of chicken mix on roll at wide end, roll up.  In a bowl, mix soup, milk, and remaining cheese.  Heat in microwave until it is smooth.  Pour into a 9X13 pan, place chicken rolls on top of soup mixture.  Bake at 375 20-25 minutes until golden brown.
 
Poppy Seed Chicken
 
2 sleeves ritz crackers, smooshed
1 stick butter, melted
3 TBSP poppy seeds
6 chicken breasts cooked and chopped (can use 8 chicken breasts if you want more meat)
1 can cream of chicken soup
8 oz sour cream
1/2 cup chicken broth
 
mix melted butter and crackers together, set aside.  mix chopped chicken, soup, sour cream, broth and poppy seeds together.  pour into a greased (Pam) 9X13 pan.  Top with cracker mixture.  Bake at 350 for 25 minutes or until hot and bubbly.

Casseroles · Chicken · Meats

Green Chile ChickenEnchiladas

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My goodness, I thought I had put this recipe on here a long time ago, but when a friend called me last night and ask me for the recipe and began to look, it wasn’t there. Now some of you might accuse me of not wanting to put it out there so you would continue to buy these casseroles from me, ha………but that is not so. Here is the very requested, very good, chicken enchiladas that so many of you have bought and wanted the recipe.

12 corn tortillas

1/2 cup oil

2 cups grated Monterrey Jack cheese (or sharp cheddar, which ever you prefer)

3/4 cup grated or finely chopped onion

1 stick butter

6 tables flour

2 cups chicken broth

1 cup sour cream

4 chicken breast, stewed and deboned and chopped

1 can (4 0z) chopped green chiles

1 teas garlic powder and salt and pepper to taste.

In a skillet, cook tortillas 5 seconds on each side in the oil to soften. Place 2 tables of cheese and 1 tables onion on each tortilla and roll up. Place all rolled up filled tortillas seam side down in a 9×13 pan which you have sprayed with Pam. (Or you can divide this recipe and make two 8×8’s and freeze for later). Melt butter in large skillet and blend in flour. Add broth and cook until thick. Stir in sour cream, chicken and chile peppers.  Add the garlic and salt and pepper. Cook until heated. Do not boil. Pour over tortillas in each pan. Sprinkle with remaining cheese. Either freeze at this point or bake at 350 preheated oven until throughly cooked and bubbly….about 30 min. If frozen, thaw completely and then bake accordingly.

Casseroles · Chicken · Meats

Chicken Supreme

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This is a recipe which we ate at a friends house who served it to us with a salad and homemade cookies. A wonderful light luncheon just perfect for those days when you want to have friends over, but you don’t have alot of time to think about what all you would cook. This is so easy, and all the women wanted the recipe. So thank you Martha for sharing it!

1 whole chicken boiled and deboned saving the broth for the rice

1 pkg. of Uncle Ben’s Wild Rice cooked in chicken broth instead of the water it calls for (follow cooking directions on box)

1 can of crem of chicken or celery soup (I like the celery, it is not so chickeny (is that a word?)

1 cup of mayonnaise

1 cup of grated cheddar cheese

1 can sliced water chestnuts (the size of a tuna can)

1 can chopped canned pimentos with liquid (4 oz)

2 cans french style geen beans, drained

1 can french onions for topping

Combine all ingredients except french onions.  Spray your 9×13 pyrex pan with Pam, or two 8×8’s and bake for 45 minutes at 350 degrees.  If you make the 8×8’s you will only need to bake for about 30 mins. Add french onions on top and bake for another 5 mins or until crisy light brown……serve hot with a salad.