Put 4-6 frozen chicken breasts in a crockpot. Sprinkle taco seasoning on top. (No water or anything else needed.)
Cook on low most of the day or if I put it in at noon, I will cook on high. Then shred chicken and use in tacos, quesadillas, nachos, burritos or whatever. Always moist and good. SO EASY.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, July 2, 2012
Monday, September 12, 2011
Stir-Fried Beef (or Chicken) with Onions
We found this recipe in "How to Cook Everything" by Mark Bittman. Our family loves this. We like it made with chicken instead of beef too. We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles
***Recipe recommends flank or sirloin cuts
3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)
1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first. Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.
2. Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon of oil with the onions. Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes. Season the onions with salt and pepper, then remove; keep the heat high.
3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions. Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.
***Recipe recommends flank or sirloin cuts
3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)
1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first. Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.
2. Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon of oil with the onions. Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes. Season the onions with salt and pepper, then remove; keep the heat high.
3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions. Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.
Sunday, August 14, 2011
Raspberry-Glazed Chicken Tenders
submitted by Jayme S.
Recipe from this cookbook.
Recipe from this cookbook.
1/2 cup seedless red raspberry preserves
2 tsp. minced garlic
3 tbsp. low-sodium soy sauce
3 tbsp. rice vinegar
1 1/2 lb. low-fat chicken tenders
Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed. Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through. Serves 6
Nutrition per serving:
calories: 186
total fat (5%) 1g
carbohydrate: 20g
cholesterol: 71mg
dietary fiber: <.5g
protein: 24 g
sodium: 540mg
Thursday, August 11, 2011
Chicken Pot Pie
submitted by Trisha D.
The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.
(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
pastry for two double crust 9" pies
Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.
Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.
The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.
(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
pastry for two double crust 9" pies
Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.
Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.
Chicken Enchilada Ring
Submitted by Michelle M.
Ingredients:
2 cups cooked chicken
1 cup cheddar cheese
1 small can chopped chilies, undrained (opt)
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato (you can leave this out if your family doesn't like tomatoes)
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Ingredients:
2 cups cooked chicken
1 cup cheddar cheese
1 small can chopped chilies, undrained (opt)
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato (you can leave this out if your family doesn't like tomatoes)
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Tuesday, August 9, 2011
Chicken & Salsa
Submitted by Jennifer D.
This is our favorite right now and so easy! Put 4 chicken breast in the crockpot and dump in your favorite jar of salsa. Put on low at least six hours. Shred up after a few hours. When you're ready to east, put chicken on top of your favorite tostido chips, sprinkle with shredded cheese and microwave (or put in oven on cookie sheet) until cheese melts. We all LOVE this! You can leave it plain or top it with your favorite stuff - lettuce, tomato, sour cream, etc.
This is our favorite right now and so easy! Put 4 chicken breast in the crockpot and dump in your favorite jar of salsa. Put on low at least six hours. Shred up after a few hours. When you're ready to east, put chicken on top of your favorite tostido chips, sprinkle with shredded cheese and microwave (or put in oven on cookie sheet) until cheese melts. We all LOVE this! You can leave it plain or top it with your favorite stuff - lettuce, tomato, sour cream, etc.
Monday, August 8, 2011
Almond Chicken Dijon
submitted by Heather C.
what you need
what you need
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped
make it
HEAT oven to 375°F.
PLACE chicken in lightly greased 13x9-inch baking dish.
MIX mayo and mustard; spread on top of chicken. Sprinkle with nuts.
BAKE 20 to 25 min. or until chicken is done (165°F).
Original Recipe Here.
Wednesday, August 3, 2011
Chicken Parmigiana
Submitted by Heather C.
Ingredients
- 1/2 cup seasoned or dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons spaghetti sauce mix
- 1-1/2 teaspoons garlic powder
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup Italian salad dressing
- 1/2 cup meatless spaghetti sauce
- 1/4 cup shredded part-skim mozzarella cheese
Directions
- In a shallow bowl, combine the first four ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Original Recipe found here.
Tuesday, August 2, 2011
Turkey & Rice Casserole
Submitted by Heather C.
I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.
I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.
Ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 tablespoons butter
- 2 cups milk
- 1-1/4 cups uncooked instant rice
- 2 cups diced cooked turkey
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup seasoned stuffing cubes
- 1 can (4 ounces) chopped green chilies, drained
- 1 cup (4 ounces) shredded cheddar cheese, divided
Directions
- In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
- Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 294 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.
Original Recipe found here.
Monday, August 1, 2011
Chicken Manicotti
Submitted by Heather C.
One of our favorites--I love that it freezes well.
Ingredients
Original recipe found here.
One of our favorites--I love that it freezes well.
Ingredients
- 1 tablespoon garlic powder
- 1-1/2 pounds boneless skinless chicken breasts
- 16 uncooked manicotti shells
- 2 jars (26 ounces each) spaghetti sauce, divided
- 1 pound bulk Italian sausage, cooked and drained
- 1/2 pound fresh mushrooms, sliced
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 2/3 cup water
Directions
- Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
- Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
- Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
- To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).
Original recipe found here.
Friday, July 29, 2011
Baked Cream Chicken Taquitos
Submitted by Julie L.
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
Wednesday, July 28, 2010
Amazing Marinade!
Some friends had us over for dinner and we had grilled flat iron steak that had been marinaded in this marinade...it was delicious and amazing! The recipe is from all recipes (dot) com and you can go to the original recipe by copying and pasting the following into your browser:
allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx?src=etaf
We have used the marinade on chicken and it is equally good on the chicken as it was on the steak! For chicken, I changed the servings from 8 - 6 and it was the perfect amount.
Fresh basil instead of dried basil makes it extra yummy! Enjoy!
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx?src=etaf
We have used the marinade on chicken and it is equally good on the chicken as it was on the steak! For chicken, I changed the servings from 8 - 6 and it was the perfect amount.
Fresh basil instead of dried basil makes it extra yummy! Enjoy!
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Tuesday, May 4, 2010
Sweet and Sour Chicken Casserole
Submitted by Jill K.
2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.
2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.
Friday, April 30, 2010
Crock Pot Chicken Fajitas
Awhile ago I stopped buying fajita seasoning packets and used the marinade recipe from a great lady named Betty. Got her cookbook as a wedding gift and refer to it often. However, I wouldn't marinate the meat, I would just throw it all in the skillet when I was ready to make dinner, minus the red wine vinegar and with less oil.
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
Enjoy!
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
Enjoy!
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!
Wednesday, March 3, 2010
Apricot Chicken
Approximately 10 oz of Apricot Jam
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix
Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.
Bake at 350 degrees, covered for 1 hr to 1hr 15min.
Serve with rice.
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix
Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.
Bake at 350 degrees, covered for 1 hr to 1hr 15min.
Serve with rice.
Monday, February 15, 2010
Chicken and Noodles
1 1/2lbs homemade or frozen noodles (freezer section Reames is a name brand but store brand works too)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water
Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.
Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.
This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water
Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.
Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.
This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)
Sunday, January 3, 2010
Chicken Marsala
Fast...easy...delicious!
1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms (or more depending on your preference)
3/4 - 1 cup Marsala wine (or more depending on how strong of a flavor you want)
Combine first 4 ingredients in a gallon bag. Place chicken pieces in the bag and shake to coat with the flour mixture.
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and lightly brown on both sides, but do not fully cook. Remove chicken, add mushrooms and wine to the skillet. Let mushrooms cook in the wine for a little while. Add chicken back to the skillet. Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.
Great served with mashed potatoes or rice!
1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms (or more depending on your preference)
3/4 - 1 cup Marsala wine (or more depending on how strong of a flavor you want)
Combine first 4 ingredients in a gallon bag. Place chicken pieces in the bag and shake to coat with the flour mixture.
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and lightly brown on both sides, but do not fully cook. Remove chicken, add mushrooms and wine to the skillet. Let mushrooms cook in the wine for a little while. Add chicken back to the skillet. Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.
Great served with mashed potatoes or rice!
Thursday, December 31, 2009
White Chicken Chili
1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken
Combine all ingredients in crock pot and cook on low for 4-8 hours.
Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.
2 cloves garlic, minced
6 cups chicken broth OR 6 c. water and 6 tsp/cubes chicken bouillon
4 cups OR 3 cans cooked, white beans
1 - 7 oz. can OR 2 - 4 oz. cans chopped, green chilies
3 T. flour
1 T. cumin
1 tsp. chili powder
1-1/2 tsp. oregano
1/8 tsp. cayenne pepper
salt & pepper to taste (optional)
4 c. cooked, diced chicken
Combine all ingredients in crock pot and cook on low for 4-8 hours.
Serve topped with shredded Monterey Jack or Mexican cheese, sour cream, and corn chips.
Sunday, May 17, 2009
Grilled Raspberry Chicken
1 C. plus 4 1/2 t. raspberry vinaigrette, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder
In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder
In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings
Friday, February 27, 2009
Peanut Butter Vegetable Chicken Soup
It might sound weird, but it is delicious! :)
8 cups of chicken broth
2 cups diced, cooked chicken
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 can petite diced tomatoes
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced OR 1/4 tsp minced garlic
1/2 cup peanut butter
1 T chopped parsley
salt and pepper to taste
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil and then reduce heat to medium. Cook for about 10 minutes till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. (I had it on low after this step for about an hour and a half and it was fine.)
Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.
8 cups of chicken broth
2 cups diced, cooked chicken
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 can petite diced tomatoes
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced OR 1/4 tsp minced garlic
1/2 cup peanut butter
1 T chopped parsley
salt and pepper to taste
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil and then reduce heat to medium. Cook for about 10 minutes till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. (I had it on low after this step for about an hour and a half and it was fine.)
Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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