Post by chief_cook2 on Aug 22, 2005 17:23:45 GMT -6
Chicken Parmesan Pasta Salad
1 pkg. Betty Crocker Suddenly Salad Caesar pasta salad mix 1/4 cup mayonnaise or Miracle Whip salad dressing 1/4 cup milk 2 cups cubed cooked chicken, turkey, ham or pepperoni 1 cup cucumber, coarsely chopped 3/4 cup tomato, seeded and coarsely chopped
1. Cook and drain pasta mix as directed on package. Rinse with cold water until chilled; drain.
2. In large bowl, stir together seasoning mix (from salad mix), mayonnaise and milk. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan Topping (from salad mix).
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Post by chief_cook2 on Aug 22, 2005 17:24:27 GMT -6
8 to 10 lasagna noodles, cooked 2 cups chicken, cooked and diced 2 tablespoons butter or margarine 1 medium onion, chopped 1/3 pound mushrooms, sliced 1 can (16-ounce) canned tomatoes 1/2 teaspoon basil 1/2 teaspoon oregano 1/3 teaspoon each salt and pepper 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 can (10-ounce) chicken broth 1/2 cup half-and-half 1 cup Mozzarella cheese, shredded 1/2 cup Ricotta cheese Parmesan cheese
Preheat the oven to 350-degrees. To prepare the Tomato Sauce: In a large skillet melt the butter. Add the onions and sauté' the onions until transparent. Add the mushrooms, basil oregano, salt and pepper. Cook for a few minutes. Blend the tomatoes in a blender or processor. Add to the mushrooms. Simmer while making the cream sauce, adding more tomatoes if needed. Stir in the chicken. To prepare the Cream Sauce: In a saucepan, melt the butter. Stir in the flour, cooking and stirring for 2 to 3 mins. Add the broth, stirring until thickened. Stir in the half and half over low heat. Lasagna Layering: Spoon a small amount of the cream sauce in a baking pan. Place 3 cooked noodles in the baking pan. Add 1/3 of the meat mixture and 1/3 of the cream sauce. Sprinkle each layer with the cheese. Repeat with remaining noodles and sauces. Sprinkle the top with Parmesan cheese. Bake at 350-degrees for 20 to 25 mins.
Post by chief_cook2 on Aug 28, 2005 15:12:37 GMT -6
1 cup chopped onion 2 chopped cloves of garlic 2-1/2 tsps. ground cumin 1/2 tsp. oregano 2 Tbs. oil 1 tsp. ground cloves 1 tsp. cayenne pepper 4 oz. can chopped/diced green chilies (don't drain) 2 cups chicken broth 2 (15 oz.) cans of great northern beans 4 chicken breasts skinned, boned and cut into 1/2" pieces salt and pepper to taste
Cook and stir onion, garlic, cumin, oregano in oil in large pan until onion is tender. Add remaining ingredients except chicken breast. Mix well then add chicken. Cover and cook over low heat. Serve with sour cream, chopped onions, olives, jalapeno pepper, salsa and grated cheese.
Post by chief_cook2 on Oct 12, 2005 19:14:50 GMT -6
Preparation time less than 30 mins Cooking time 10 to 30 mins
Makes 20 chicken balls
Ingredients 2 large chicken breasts, cut into chunks 1 onion, finely chopped 1 tbsp parsley 50g/2oz fresh white breadcrumbs 1 large granny smith apple, peeled and grated 1 chicken stock cube dissolved in 1 tbsp boiling water flour, for coating vegetable oil for frying
Method 1. Using your hands, squeeze out a little excess liquid from the grated apple. 2. Mix together the first six ingredients and chop in a food processor for a few seconds. Season with a little salt and pepper. 3. With your hands, form into about 20 balls, roll in flour and fry in shallow oil until lightly golden and cooked through (about 10 minutes).
Post by chief_cook2 on Oct 15, 2005 14:49:03 GMT -6
Southern Style Chicken And Dumplings
1 cut up chicken 1/2 Tbsp. salt 1/4 tsp. pepper 1 cup. milk Dumplings: 2 cups. all-purpose flour 1 tsp. baking powder 1 tsp. salt 1/3 cup. Crisco (a solid vegetable shortening) 1 egg, beaten 1/2 cup. milk
Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender. Remove chicken from water. Remove bone and skin. Set chicken aside (while chicken is cooking, prepare dumplings.) Dumplings: In a large bowl, mix flour, salt and shortening with a fork. Add 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife. Drop dumplings into simmering chicken broth. Simmer until dumplings are done. Add chicken to dumplings and 1 cup milk. Cook slowly for 10 minutes.
Post by chief_cook2 on Oct 28, 2005 6:20:04 GMT -6
Prep: 10 minutes Cook: 30-45 minutes
Creamy Chicken Crepes
Filling: 2 Chicken Breasts, Cooked and Cubed 1 Can Veg-All or any combination of fresh chopped vegetables 1/2 Cup Chicken Broth 1 Can Mushroom Soup 1/2 Cup White Wine (optional) 1 can Mushrooms (or 1 package of mushrooms chopped to preference) 1 onion, chopped 1 clove garlic, minced/chopped 1/2 cup sour cream
Saute onion, mushrooms, garlic until mushrooms are tender and onions are clear. Add chicken and toss to flavor. Add mushroom soup, chicken broth, white wine and vegetables. Cook until vegetables are tender.
15 minutes before serving add sour cream and combine mixture well. As needed, thicken mixture with corn starch - mixture should be a medium-thick consistency, not runny.
Crepes: 1 cup flour 1 egg milk
Combine flour, egg and milk to make a thin batter, a little thinner than pancake batter. Spray frying pan with olive oil, Pam or butter. Pour approx. 1/2 cup batter into frying pan swirling to make a flat circle (crepe shape). Cook until edges begin to lift. Turn crepe over and cook until browned but not burned! Repeat until batter is used.
Spoon chicken mixture into crepe, rolling up crepe and turning over to conceal seam. Spoon another small amount over top of crepe for presentation.
Post by chief_cook2 on Oct 29, 2005 9:49:08 GMT -6
Pasta and Chicken with Oriental Dressing
1 pkg. (9 oz.) Butoni Refrigerated Angel Hair Pasta, prepared according to pkg. directions 1/3 cup creamy peanut butter 1/3 cup dark sesame oil 1/3 cup vegetable oil 1/4 cup orange juice 3 TB rice vinegar 2 TB soy sauce 1 TB honey mustard 2 tsp. hot chili oil Salt and ground black pepper, to taste 1-1/2 cups diced cooked chicken 1/3 cup thinly sliced green onions
Combine peanut butter, sesame oil, vegetable oil, orange juice, vinegar, soy sauce, mustard and chili oil in small bowl. Mix until smooth. Season with salt and ground black pepper.
Toss pasta, chicken, green onions and dressing in medium bowl.
Post by chief_cook2 on Dec 17, 2006 18:54:20 GMT -6
Turkey Broccoli Casserole
1 1/4 lb Broccoli Cooked (or 2-10oz Packages) 5 c Cooked Turkey, Coarsely diced 6 T Butter or margerine 6 T Flour 2 tsp Salt 1/4 tsp Pepper 3 c Milk 1/2 c Mayonnaise 1 tsp Lemon juice 1 c Cheddar cheese, grated 2 T Butter or margerine 1/2 c Bread crumbs
Layer broccoli on bottom of greased 9x13" baking dish. Layer turkey over broccoli.
In a saucepan, melt 4 T butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat.
Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.
Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole.
Post by chief_cook2 on Dec 17, 2006 18:56:08 GMT -6
Lattice-Topped Turkey Pie
2 c Turkey, cooked, chopped 10 oz Peas 4 oz Cheddar cheese, shredded 1/2 c Breadcrumbs 1/4 c Onions, chopped 1/4 tsp Salt 1/8 tsp Black pepper 1 c Mayonnaise 1 cn Crescent dinner rolls 2 tsp Sesame seeds
Preheat oven to 350.
Combine turkey, peas, cheddar, breadcrumbs, onions, salt, pepper and mayonnaise; mix well. Spoon into a 12"x8"x2" baking dish. Separate crescent dough into 2 rectangles; press perforations to seal.
Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of your casserole. Sprinkle with sesame seeds.
Post by chief_cook2 on Apr 24, 2007 16:27:28 GMT -6
Chicken Biscuit Pie 1 cup cooked chicken chunks 1 cup cooked carrots, sliced 1 cup frozen peas 2/3 cup cooked celery, sliced 1 samll can mushrooms, drained 1 can chicken gravy
Cook carrots and celery in salted water. Reserve 1 cup of liquid. Mix liquid with gravy. Heat and thicken with 2 Tbsp flour and water paste. Put chicken and veggies in casserole dish. Cover with gravy.
Post by carnation037 on Aug 19, 2007 18:57:49 GMT -6
from chief_cook2 « Reply #785 on May 18, 2007, 4:21pm » This isn't an exact recipe, I just throw it together to use leftover chicken.
chief_cook2's Leftover Cheesy Chicken + Pasta
I take 16 oz. cottage cheese 1 egg 4 oz parmesan cheese and about 4 oz mozzerella and mix it together. I add shredded chicken (probably about 2 cups more or less depending on how you like it) and 10 oz frozen spinach thawed and squeezed drained. I stuff into cooked pasta shells or un-cooked mannicotti. Pour Alfredo sauce to cover the bottom of 9x13 pan. Add shells and cover with Alfredo and Mozzerella. Bake for about 1 hour at 350 degrees. Sorry it's not more exact.
Post by whisperingpass on Dec 26, 2007 16:36:20 GMT -6
CHICKEN OR TURKEY CROQUETTES
1. In a saucepan, mix 1 - 1 1/2 cups milk, 1 onion diced fine; chunk of butter, salt, poultry seasoning and sage (all to taste) and bring to a boil. Thicken with cornstarch. Set aside. 2. Dice cooked chicken. Place in mixing bowl and add milk sauce and 1 well beaten egg.
3. Mix in cracker crumbs until solid (so that you can make croquette balls).
4. Roll balls in cracker crumbs - refrigerate.
5. Bake at 350 degrees until done.
This is a good recipe for leftover chicken or turkey. You can use as little or as much as you have.
Post by whisperingpass on Apr 2, 2008 12:21:38 GMT -6
CREAMED CHICKEN ON TOAST
4 tbsp. butter 4 tbsp. flour 1/4 tsp. salt 1/4 tsp. pepper 2 c. milk 1 1/2 c. cooked chicken Frozen peas
Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cooked chicken and peas. Heat through. Serve over toast
Post by whisperingpass on Apr 2, 2008 12:25:31 GMT -6
CHICKEN ALA HAWAIIAN
THANK YOU LINDA FOR THIS RECIPE
1 green bell pepper 2 c. cubed chicken 3 c. cooked rice 1 (13-16 oz.) can pineapple bits 2 cans cream of chicken soup 2 cloves garlic, crushed 2 tbsp. salad oil 2 tbsp. soy sauce 1/4 c. toasted almonds
Cut green pepper in strips and set aside. Drain pineapple, saving juice in saucepan. In skillet heat oil and cook green pepper with garlic until tender. Blend in soup and 1/2 cup pineapple juice. Add chicken, pineapple and soy sauce. Heat stirring now and then until done. Serve over rice and top with almonds. Serves 4.
Post by carnation037 on Nov 1, 2008 17:40:56 GMT -6
from chief_cook2 « Thread Started on Apr 11, 2003, 10:42pm »
Almond Chicken Baked Potatoes
2 baked potatoes, hot, split lengthwise 1 tablespoon margarine 2 tablespoons slivered almonds 1 can chicken, drained (5 oz.) 1/2 cup sour cream 1/4 cup real mayonnaise 1/4 teaspoon seasoned salt dash of pepper
Melt margarine over medium heat. Add almonds and cook until golden. Stir in chicken and heat through. In a bowl, mix sour cream, mayonnaise, salt and pepper. Spoon sour cream sauce over potatoes, then chicken mixture. Serve immediately. MAKES 2 SERVINGS