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Post by chief_cook2 on Mar 11, 2003 10:38:45 GMT -6
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Chicken Custard Casserole
3 cups soft bread crumbs 3 cups cut up cooked chicken 1 cup chicken broth 1 cup milk 1, 4 ounce can mushroom stems and pieces, drained 2 eggs, beaten 1/4 cup chopped pimiento 2 tablespoons chopped onion 1 teaspoon salt 1/8 teaspoon pepper
Preheat oven to 350 degrees. Mix all ingredients; pour in to ungreased baking dish, 11 by 7 inches. Place baking dish in pan of hot water (1 inch deep). Bake uncovered about 1 to 1 1/4 hours or until knife inserted 1 inch from edge comes out clean. Cut in to squares.
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Post by chief_cook2 on Mar 13, 2003 20:35:31 GMT -6
Creamy Chicken Casserole
2, 6.9 ounce packages chicken flavored rice mix 4 cups cubed cooked chicken 2 cups sour cream, (16 ounces) 2 cups chow mein noodles
Prepare rice according to package directions. remove from heat. Stir in chicken and sour cream. Transfer to a greased 13x9 baking dish. Sprinkle with chow mein noodles. Bake, uncovered, at 350 for 25-30 minutes, or until heated through.
yield: 6-8 servings
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Post by April B. on Mar 14, 2003 9:30:37 GMT -6
from Nancys Newsletter March 14th, 2003 Quick Chicken Pot Pie 1 canned chicken 1/2 teaspoon poultry seasoning 1 onion, chopped 1/2 cup celery, chopped 1 1/2 cup broth, from canned chicken 1, 20 ounce bag frozen mixed vegetables 1 can refrigerated biscuits 1/2 teaspoon salt 1/2 teaspoon thyme 1/4 teaspoon pepper Clean chicken from bones, chop into pieces. Mix all ingredients except biscuits in large casserole. Bake at 350 degrees until bubbly. Place biscuits on top and bake until browned. Note From April B. I posted it here because you can use leftover chicken or turkey.
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Post by chief_cook2 on Mar 18, 2003 14:32:55 GMT -6
Chicken n'Slaw Wrap
1, 5 ounce can chicken, (white meat), drained 1 cup coleslaw (in a bag without dressing), drained 1, 4 ounce can crushed pineapple 1/4 cup. light coleslaw dressing 2 fat free flour tortillas
Place chicken in a bowl. Add coleslae and toss. Add pineapple and toss. Stir in dressing well. Place in refrigerator for at least 25 minutes. Evenly divide chicken in tortillas. Wrap tortillas and serve. Makes 2 servings.
Nutritional information: 250 calories, 8 g fat, 35 mg cholesterol, 780 mg sodium, 7 g fiber.
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Post by chief_cook2 on Mar 30, 2003 19:58:09 GMT -6
Chicken Cordon Bleu Casserole
4 c Cubed cooked chicken 3 c Cubed cooked ham 1 c Shredded cheddar cheese 1 c Chopped onion 1/4 c Butter or margarine 1/3 c All purpose flour 2 c Light cream 1 ts Dill weed 1/8 ts Dry mustard 1/8 ts Ground nutmeg
------------------------------TOPPING------------------------------- 1 c Dry bread crumbs 2 ts Melted butter or margarine 1/4 ts Dry dill weed 1/4 c Shredded cheddar cheese 1/4 c Chopped walnuts
In a large bowl, combine chicken, ham and cheese, set aside. In a saucepan, saute onion in butter until tender. Add flour, stir to form a paste. Gradually add cream stirring constantly. Bring to a boil, boil 1 minute or until thick. Add dill, mustard and nutmeg, mix well. For the topping, toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake uncovered at 350 degrees for 30 minutes or until heated through.
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Post by chief_cook2 on Apr 5, 2003 11:31:20 GMT -6
Chicken-Stuffed Shells with Spinach Bechamel
12 cooked large pasta shells 3 T butter 1 t finely chopped shallots 1 c chopped mushrooms 4 or 5 slices proscuitto, chopped 2 cups shredded cooked chicken 2 T chopped parsley 1 large container ricotta 1 large beaten egg
Sauce 3 T butter 3 T flour 2 c hot milk 1 package frozen chopped spinach squeezed dry, 10 oz 1 to 2 t lemon juice 1 t salt freshly grated nutmeg pepper to taste ¼ c ea: Fontina and Gruyere and Parmigiano-Reggiano Saute the shallots and mushrooms. Add the proscuitto for a couple of minutes, then the chicken and parsley. Combine ricotta, egg and Parmigiano. Fold the chicken mixture into the egg & cheese. For the sauce:
Gradually add flour to hot butter in a pan and stir until smooth. Add milk, little at a time stirring constantly until it's smooth and thick (about 10 min). In a blender puree the spinach with some of the white sauce. Add the rest of the sauce, lemon juice, salt nutmeg and pepper to taste.
350 oven
Spray or butter a 13X9 baking dish. Fill the shells with the chicken mix and place in the dish. Pour the Spinach sauce over the top then sprinkle with the cheeses. Cover and bake for about 30 to 40 minutes. Let stand before serving.
About 4 servings
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Post by chief_cook2 on Apr 5, 2003 11:34:33 GMT -6
King Ranch Chicken Casserole
INGREDIENTS: 1 large onion, chopped 1 large green bell pepper, chopped 2 tablespoons vegetable oil 2 cups chopped cooked chicken 1 (10 3/4-ounce) can cream of chicken soup, undiluted 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 1 (10-ounce) can diced tomato and green chiles 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 12 (6-inch) corn tortillas 2 cups (8 ounces) shredded Cheddar cheese, divided
INSTRUCTIONS: Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
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Post by chief_cook2 on Apr 5, 2003 12:30:19 GMT -6
Chicken Roll-Ups
4 Boneless Skinless Chicken breasts; pounded thin 4 Oz Cream cheese; Softened Garlic powder Parsley Chives 16 Slices Bacon
Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with the garlic,parsley and chives Roll up, starting with the small end. Wrap 2 slices of bacon around the rolled chicken breast, secure with toothpick or skewer. Bake 30-40 minutes in a 350 degree oven. Broil 5 minutes to brown bacon. Serve with rice and vegetables.
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Post by chief_cook2 on Apr 12, 2003 22:49:15 GMT -6
Impossibly Easy Italian Chicken Pie
1/3 Cup grate Parmesan cheese 1-1/2 Cups cut-up cooked chicken 1-1/4 Cups shredded Mozzarella cheese( 5 OZ.) 1/2 Tsp. dried oregano leaves 1/2 Tsp. dried basil leaves 1/2 Tsp. garlic powder 1 Can (6 OZ.) tomato paste 1/2 Cup original Bisquick baking mix 1 Cup milk 1/4 Tsp. pepper 2 eggs
Heat oven to 400 degrees F. Grease a 9 inch pie plate.
Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlice powder and tomato paste; spoon over Parmesan cheese..
Stir Bisquick, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining Mozzarella cheese and bake 5 to 8 minutes longer, or until knife inserted in center comes out clean. Cool 5 minutes.
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Post by chief_cook2 on Apr 19, 2003 14:09:20 GMT -6
Serve 4 kind of tedious to make, but well worth it! has a surprisingly different, good taste which everyone loves - once they try it Chicken Sate' with Peanut butter Sauce 3 TBSP soy sauce 2 TBSP lemon juice 1/4 tsp curry powder (or to taste) 1/16 tsp pepper 1 clove garlic 1# boned, skinned chicken breasts 2 TBSP corn oil In small bowl, stir together soy sauce, lemon juice, curry powder, pepper and garlic Cut chicken in 1" cubes Add chicken to sauce and toss to coat Marinate 30 minutes, stirring occasionally Rinse bamboo skewers in water Thread with chicken pieces and brush with oil Broil 6" from heat about 5 minutes, until tender, turning occasionally Peanut Sauce: 1 tsp corn oil 1/4 c chopped onion 1/2 tsp ginger root, minced 1/2 c peanut butter 1 c water 1 TBSP soy sauce In 1 quart saucepan, heat oil over medium heat Add onion, ginger and pepper. Cook, stirring frequently, 1 minute Stir in peanut butter Gradually stir in water and soy sauce until well blended Bring to boil, stirring constantly until sauce thickens Serve hot or room temperature
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Post by chief_cook2 on Apr 24, 2003 15:53:24 GMT -6
ROCK HUDSON'S CHICKEN CASSEROLE
1/4 C. butter, divided 1 1/2 T. flour 1 C. chicken broth 1 C. milk 1/2 tsp. paprika Salt, to taste Fresh ground pepper, to taste 1 C. mushroom caps, sliced 21/2 C. cooked diced chicken 1/2 (10 oz.) pkg. frozen petite peas, lightly cooked 1 C. cooked noodles 1 T. sherry wine 1/3 C. bread crumbs 1 tsp. sweet butter, softened
Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry.
Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees F oven.
Serve at once, alone, or with tossed green or wilted lettuce salad.
Yield: Serves 4 to 6
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Post by chief_cook2 on Apr 26, 2003 17:45:23 GMT -6
Wor Sue Gai
Chicken breast (cut into pieces) Batter mix (I use Golden Dipt) Chicken broth (2 small cans) 2 Chicken bouillon cubes Cornstarch for thickening Chopped green onion Oil for deep frying
Coat chicken breast pieces and deep fry.
Make thick gravy of chicken broth and bouillon cubes with cornstarch as thickening agent. If not yellow enough, add yellow food coloring.
Serve chicken on bed of torn lettuce, covered with sauce, and topped with a sprinkling of green onion. Can be served with a side of fried or steamed rice.
Mom loved this and ordered it every time I took her out for a Chinese dinner. Thanks to Beth and her coworker Michelle, I managed to learn to make this. I usually make the egg rolls and fried rice at the same time for a complete Chinese dinner. Fun way to spend an afternoon cooking and plenty of chopping and cooking to go around so be sure to have friends or family around.
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Post by chief_cook2 on May 18, 2003 17:33:56 GMT -6
Chicken Pecan Tarts
2 tablespoons butter or margarine 1 cup finely chopped pecans 1 cup finely chopped cooked chicken 1/2 cup chopped celery 1/4 cup miracle whip 1 tablespoon Grey Poupon 3 ounces cream cheese 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1 package (7 1/2 ounces) regular refrigerated biscuits 10 foil bake cups
In large skillet, melt butter. Add pecan pieces and sauté until lightly browned. In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4 inch circle. Press into foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425 degrees for 12 minutes or until crust is golden brown.
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Post by chief_cook2 on May 19, 2003 14:05:58 GMT -6
Cheesy Chicken Enchiladas
1 lb. chopped, cooked chicken 1 can (10.75 oz.) condensed cream of chicken soup 1/2 lb. cubed Velveeta cheese (can also use Mexican Velveeta)
Stir above ingredients until blended. Spoon mixture onto:
8 corn tortillas
Roll up and place seam side down in a greased 9 x 13 pan. Top with:
1 (10 oz.) jar Taco Bell Original Salsa 1 C. shredded cheddar cheese (or Mexican cheese)
Cover with foil. Bake 350°F. for 30-35 min.. Serves 6.
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Post by chief_cook2 on May 19, 2003 17:38:05 GMT -6
==> White Cheese Chicken Lasagna <==
1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 9 lasagna noodles 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 10 oz pkgs frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping
Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat and set aside. Preheat oven to 350F/175C. Bring a large pot of lightly salted water to a boil. Add lasagna noodles. Cook for 8 to 10 minutes, until al dente, and drain. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Cover with 1/3 of the noodles, ricotta, and chicken. Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. Bake 35 to 40 minutes. Makes 10 servings.
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Post by chief_cook2 on May 19, 2003 20:02:37 GMT -6
Crispy Layer Chicken Casserole
Serving Size : 6
1/4 cup margarine 1 box chicken-flavored stuffing mix 3 cans mixed vegetables, drained reserving 3/4 cup liquid 1 can Cream of Chicken Soup 1 1/2 cups cooked, cubed chicken 1 cup mozzarella cheese -- shredded
Preheat oven to 350 degrees. Melt margarine and mix with the contents of seasoning packet from stuffing. Stir in bread crumbs from the mix until slightly moistened. Combine soup and reserved liquid from the vegetables. Mix well. Add vegetables and chicken. Spread chicken mixture in an ungreased 13x9-inch casserole dish. Sprinkle with cheese. Spread moistened stuffing mix on top. Bake, covered, for 20 minutes. Remove cover and bake an additional 5 to 10 minutes until topping is browned.
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Post by chief_cook2 on May 20, 2003 15:50:15 GMT -6
CAESAR CHICKEN PASTA
Pasta in a light Caesar sauce topped with crisp, browned croutons.
Prep: 20 min Baking: 20 min
7 ounces (2 cups) uncooked dried penne pasta 2 cups chopped cooked chicken 3/4 cup creamy Caesar salad dressing 1/2 cup reduced sodium chicken broth 1/3 cup chopped green onions 1/4 cup finely chopped red pepper 6 ounces (1 1/2 cups) LAND O LAKES® Mozzarella Cheese, shredded 1 1/2 cups Caesar-seasoned croutons 1/4 cup grated Parmesan cheese
Heat oven to 350°F. Cook pasta according to package directions. Drain.
Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine.
Spoon pasta mixture into ungreased 2-quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.
Makes 6 (1 1/4-cup) servings
TIP: Pasta is made from a durum wheat flour called semolina and comes in hundreds of different sizes, shapes and colors. Cook pasta in rapidly boiling water to "al dente", meaning the pasta is slightly firm when chewed. Overcooked pasta is soft from having absorbed too much of the cooking water and will break apart easily when stirred into a casserole.
Nutrition Facts Per 1 serving: Calories 430, Protein 31 g, Carbohydrate 30 g, Fat 21 g, Cholesterol 80 mg, Sodium 770 mg, Fiber 2 g
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Post by marlaoh on May 26, 2003 6:30:31 GMT -6
Chicken Cheese Stack-Ups
Ingredients:
2 packages (6.5-oz.) STOUFFER'S® One Dish Favorites Creamed Chicken, defrosted according to package directions
8oz sliced mushrooms
1/4 cup sour cream
1 tablespoon chopped onion
8 English muffins, split in half
1 can (16-oz.) whole cranberry sauce
Directions:
PREHEAT oven to 350° F.
COMBINE creamed chicken, mushrooms, sour cream and onion in medium bowl. Place four muffin halves on baking sheet; spoon chicken mixture over each. Top with remaining muffin halves. Cover with foil.
BAKE for 15 to 20 minutes; top with cranberry sauce.
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Post by chief_cook2 on Jun 2, 2003 20:35:23 GMT -6
Chicken Noodle Tetrazzini
Ingredients: 4 C. Water 1 tsp. Salt 1 C. Noodles 1 can Mushroom Soup 1 C. Milk 3 Tbsp. Butter 1 can or 1 C. cooked Chicken Bread Crumbs
Preparation: Bring water to boil; gradually add noodles so that the water continues to boil. Cook 8 - 10 minutes; drain noodles and put back into saucepan. Mix soup and milk together in a bowl until blended. Put soup and chicken with noodles and mix; put into buttered casserole. Melt butter; mix in crumbs and spread over casserole. Bake for 15 minutes at 375 degrees.
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Post by chief_cook2 on Jun 2, 2003 20:36:31 GMT -6
Chicken Spaghetti Bake
Ingredients: 4 oz. Spaghetti 2 slices bacon, chopped 1/2 C. chopped Onion 1 clove Garlic, minced 3 Tbsp. Flour 1 (16 oz.) can Tomatoes, cut up 1 (10 3/4 oz.) can Condensed Cream of Mushroom Soup 1/2 C. Milk 1 C. shredded American cheese 2 C. cubed cooked Chicken 1 (10 oz.) pkg. frozen Green Peas 1/2 C. grated Parmesan Cheese
Preparation: Break the spaghetti in half. Cook according to the package directions; drain. In a large saucepan cook bacon, onion, and garlic till bacon is crisp. Blend in flour. Add undrained tomatoes, soup, and milk. Cook and stir till thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti and cubed chicken and thawed peas. Turn into a 2 1/2 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes. This is a great way to use left over chicken as well.
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Post by chief_cook2 on Jun 2, 2003 20:37:41 GMT -6
Chicken Stuff
Ingredients: 1 chicken -cooked and deboned or 1 1/2 lbs. of cooked chicken 1 can cream of mushroom soup 1 can Rotel tomatoes 1 cup cheese
Preparation: Preheat oven to 350 degrees. Combine all ingredients in a 2 quart casserole. Mix all ingredients well. Top with cheese and bake for 30 minutes. This can be served as a main dish, or as a dip.
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Post by chief_cook2 on Jun 5, 2003 13:55:41 GMT -6
Pesto chicken salad A zesty, low-fat summer salad 2 pounds chicken thigh meat, cubed (Use white meat if you prefer) 5 cups cooked spiral pasta 1/2 cup light olive oil 2 tbsp basil 1 tsp. sweet basil 1 garlic clove, minced 1 small yellow onion, chopped 2 tbsp chopped pine nuts 1 1/2 tsp salt 1 tsp pepper 1/2 cup burgundy 1 medium tomato, diced 2 small carrots, chopped 2 cups chopped spinach Start by cooking the pasta. Cooking times will vary depending on the brand. Let it cool while you prepare the rest of the salad. To make the dressing, mix olive oil, pine nuts, the two basils, onion, garlic, pepper, and 1/2 tsp salt. Put in a bowl and refrigerate while you cook the chicken. Over medium-high heat, simmer the chicken cubes with the remaining 1 tsp salt and the burgundy, stirring constantly, for about 10 minutes. When done, drain off the liquid. Toss together chicken, dressing, and pasta. I find it's easiest to put it all in a tupperware with a tight lid and just shake it up. I usually make a mess when I try to stir. Refrigerate until chilled and serve. Preparation Time: Approx 30 minutes Serves: About 6
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Post by chief_cook2 on Jun 8, 2003 18:47:51 GMT -6
Crazy Crust Chicken Crust: 1/2 c. softened butter 1 c. sour cream 1 egg 1 c. flour 1 tsp. salt 1 tsp. baking powder 1 tsp. sage
Filling: 1/2 c. chopped carrots 1/2 c. chopped celery 1/2 c. chopped onion 1/2 c. chopped mushrooms 2 T. butter 2 c. cooked, deboned, chicken, chopped 1 can cream of chicken soup 1 c. grated cheddar cheese
Crust: Mix butter, sour cream, egg, flour, salt, baking powder and sage together. Place in a 9 x 13 baking dish. Spread some crust up on the sides of the dish.
Filling: Saute carrots, celery and onion in butter until tender. Add mushrooms, chicken and soup. Place over crust. Top with cheeese. Bake for 30 minutes in 400 degree oven.
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Post by chief_cook2 on Jun 14, 2003 16:33:48 GMT -6
Simple BBQ Chicken Pizza
INGREDIENTS: 1 12-inch pizza shell or pre-baked crust 1 Cup Barbecue sauce 2 cooked Chicken breasts, diced 10 ounces Mozzarella cheese, shredded 1/2 cup red onion, chopped 1/2 cup green pepper, chopped
DIRECTIONS: Preheat oven to 450 degrees. Spread the BBQ sauce evenly over the entire crust. Sprinkle chicken breast, onion and pepper over crust. Top with cheese and bake for 10 to 12 minutes, or until cheese is melted.
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Post by chief_cook2 on Jun 24, 2003 9:13:46 GMT -6
Chicken a la King
Prep Time: 25 minutes Cook Time: 45 minutes Yield: 4 servings 1/4 cup plus 1 tablespoon unsalted butter 2 large shallots, minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 3 3/4 cups chicken broth, homemade or low-sodium canned 6 sprigs plus 1 tablespoon minced flat-leaf parsley 1 sprig fresh thyme 1 teaspoon kosher salt, plus more, to taste 1/2 teaspoon freshly ground black pepper, plus more, to taste Pinch cayenne pepper Pinch freshly grated nutmeg 1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices 1/2 cup creme fraiche or heavy cream 4 cups 1-inch cubed poached chicken, recipe follows 1 tablespoon snipped fresh chives
Serving suggestions: Buttered noodles, toast points, biscuits, or crepes
In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently. Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche. Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
POACHED CHICKEN
10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 to 6 servings
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Post by chief_cook2 on Jul 5, 2003 15:07:44 GMT -6
Chicken Pasta Hot Dish
1/2 lb Spiral noodles 1/4 c Butter/margarine 3 tb All purpose flour 1 1/2 ts Salt 3 c Milk 3 c Shredded cheddar cheese 2 c Diced cooked chicken/turkey 3 tb Crushed cornflakes
Cook pasta according to package directions; drain. In a large saucepan melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine pasta, cheese sauce and chicken. Mix well. Pour into 3 quart casserole. Top with cornflake crumbs. Bake at 350 degrees until hot, about 30 minutes.
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Post by chief_cook2 on Jul 16, 2003 12:52:33 GMT -6
Low Fat Chicken & Rice Casserole
1/3 cup all-purpose flour 1-1/2 tsp. salt 1/8 tsp. pepper 1 cup nonfat chicken broth 1-1/2 cups skim milk 1-1/2 cups cooked rice, white or wild 2 cups chopped chicken breast meat, cooked, without skin 4 oz. mushrooms 1/3 cup chopped green bell pepper
Heat oven to 350 degrees. In large saucepan, blend flour, salt and pepper. Stir in broth and milk. Stirring constantly, cook over low heat until mixture is smooth and bubbly. Bring to a boil and stir 1 minute. Stir in remaining ingredients and remove from heat. Pour into ungreased baking dish or 1-1/2 quart casserole. Bake uncovered for 40-45 minutes. Garnish with parsley, if desired.
Makes 4 servings.
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Post by chief_cook2 on Oct 17, 2003 14:34:25 GMT -6
Chicken and Broccoli Alfredo
In just 20 minutes, you can serve a rich, satiny Alfredo sauce for chicken, broccoli, and pasta.
Prep/Cook: 20 min
1/2 pkg. linguine (8 oz.)* 1 cup fresh OR frozen broccoli flowerets 2 tbsp. butter 1 lb. boneless chicken breasts, cubed 1 can (10 3/4 oz.) Campbell's® Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 tsp. pepper
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
Makes 4 servings
Tip: *Or substitute spaghetti for linguine.
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Post by chief_cook2 on Oct 17, 2003 14:45:16 GMT -6
Simple Chicken Italiano
Prep: 5 min, Cook: 15 min.
For 75 Servings:
9-1/2 lbs. spaghetti 14 lbs. boneless skinless chicken breast halves, cut into thin strips 3 quarts plus 2 cups light Italian dressing 19 lbs. american mixtures heartland 4-2/3 cups grated Parmesan cheese Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and keep warm. Heat a heavy nonstick skillet over medium high heat. Stir-fry chicken and 4-2/3 cups dressing 4 minutes, or until no longer pink. Add vegetables. Cover pan, reduce heat to low and simmer 7-9 minutes, or until vegetables are crisp-tender, stirring frequently. Stir in remaining dressing and cook 3 minutes, or until thoroughly heated. Serve over hot spaghetti and sprinkle with cheese.
Per serving: calories 474, fat 9.8g, 19% calories from fat, cholesterol 55mg, protein 32.0g, carbohydrates 62.8g, fiber 5.6g, sugar 6.8g, sodium 594mg, diet points 9.7.
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Post by Jay on Nov 27, 2003 21:47:26 GMT -6
CREAMY TURKEY SOUP INGREDIENTS: 3 cups chopped leftover turkey 8 cups turkey broth 1 12-oz can evaporated milk 2/3 cup flour 1lb small new potatoes (1 to 1 1/2 inch inches ea) 4 stems celery, finely chopped 1 bunch green onions, finely chopped 4 carrots, finely chopped 1 tsp salt 1 tsp white pepper 1 tsp thyme 1/2 tsp sage DIRECTIONS: Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot. * Prep Time 15-20 minutes * Cooking Time: 35-40 minutes Jay
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