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Post by April B. on Dec 18, 2003 14:09:45 GMT -6
Turkey Casserole 1 box Stove Top stuffing 1/2 cup melted butter 1 cup water 4-5 cups cooked turkey meat 1/2 cup celery 1/4 cup onion 1/4 cup chive 3/4 tsp each salt and pepper 1/2 cup mayonnaise 2 medium eggs 1-1/2 cups whole milk 1 can cream of mushroom soup Fresh Parmesan cheese Mix stuffing with butter and water. Press half of it into a greased 9x13-inch pan. Chop turkey meat, celery, onion, and chives. Mix turkey, celery, onions, chives, mayonnaise, salt and pepper together and pour over the first layer. Sprinkle the rest of the dressing mixture over the top of the turkey mixture. Beat eggs and milk, and pour all over the top. Cover with foil and refrigerate overnight. One hour before serving, preheat oven to 350 degrees, take it out of the refrigerator, and pour mushroom soup all over it. Bake for 50 minutes. Sprinkle with freshly grated Parmesan cheese and bake for 10 minutes more.
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Post by April B. on Dec 18, 2003 14:12:59 GMT -6
Turkey Wild Rice Soup 3 10-oz cans chicken broth 2 cups water 1/2 cup uncooked wild rice 1/2 cup chopped green onions 1/2 cup margarine or butter 3/4 cup flour 1/2 tsp salt 1/4 tsp poultry seasoning 1/8 tsp pepper 2 cups half and half milk 1-1/2 cups cubed, cooked turkey or chicken 8 slices bacon, cooked and crumbled 1 T chopped pimento 2-3 T dry sherry (optional) In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
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Post by chief_cook2 on Feb 17, 2004 20:13:54 GMT -6
Ivy House Chicken Pot Pie Ivy House Bed & Breakfast
Cook 2 chicken breasts and pull apart. Mix 4 cups water with 3 tablespoons of Better than Bouillon. Put chicken in broth and add 1 large potato cubed 1 large carrot cubed 1/2 teaspoon seasoned pepper Cook until vegetables are soft.
Add 1 can mixed vegetables and 1 small can mushrooms. Thicken with ¾ cup water and ½ cup cornstarch. You now have the insides for chicken potpie. Make pie crust or you may buy one already made. Line the bottom of a 10 inch pie pan with pie crust and pour in your chicken mixture. Add a crust on top and crimp edges. Bake at 350 degrees for 30 minutes or until golden brown. This is wonderful for a winter dish.
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Post by carnation037 on Mar 21, 2004 13:06:21 GMT -6
from Jay God « Thread started on: Feb 27th, 2004, 12:14pm » <br> CHICKEN – BROCCOLI CASSEROLE
1-16 oz bag frozen chopped broccoli – thawed 2 cups diced cooked chicken or turkey meat 1 can Cream of Chicken soup ½ cup mayonnaise 1-8oz bag of shredded cheddar cheese ½ bag (16oz) Pepperidge Farm herb stuffing mix
1 stick butter or margarine, thinly sliced
Mix the soup and mayonnaise in a small bowl - set aside.
Spread the broccoli in the bottom of a 13” x 9” baking pan; cover evenly with the chicken. Spoon the soup mixture evenly over the chicken, spreading it with the back of a spoon. Sprinkle with the cheddar then cover with the stuffing mix. Dot with butter. Cover with foil; bake @ 350F for 45 minutes. Cut into squares. Serves 8-10 people.
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Post by carnation037 on Mar 21, 2004 13:35:16 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 3rd, 2004, 8:15pm » <br> TURKEY/CHICKEN PIZZA
1 large pizza crust 1 1/2 cups cooked chicken or turkey cut in thin strips 1/3 cup pizza sauce 2 tablespoons chopped fresh celantro or parsley (dried and sprinked works fine also) 1/2 cup chopped onion 1/2 cup chopped red or green pepper 1 cup shredded mozarella cheese Cut turkey or chicken meat into thin strips, set aside. Spread pizza crust with sauce. Spread or sprinkle on the celantro or parsley. add an even layer or the chopped turkey or chicken meat. Top with cheese. Bake in a pre heated 375*F (190*C) oven for 15 to 20 minutes or untill crust is browned and cheese is bubbly. serves 4
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Post by carnation037 on Mar 21, 2004 14:42:02 GMT -6
from Jay God « Thread started on: Sep 13th, 2003, 4:47pm » <br> Cheddar Chicken Spaghetti
1, 7 ounce package spaghetti -- broken 2 cups cooked chicken -- cubed** 1 cup shredded cheddar cheese 1 cup shredded swiss cheese 1 can condensed cream of chicken soup -- undiluted 1 cup milk 2 heaping tablespoons Hellman's Mayonnaise 1 jarred roasted red pepper -- diced 1/4 cup onions -- diced small 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon basil
Cook spaghetti per package directions. Combine everything else except the cheddar cheese in a large bowl. Add the cooked spaghetti and toss to coat. Transfer to a greased 13 x 9 x 2 inch baking dish. Sprinkle with the cheddar cheese. Bake, uncovered, at 350 for 20 - 25 minutes or till heated through. Yield 6 - 8 servings.
**I use two large breasts, seasoned with a good sprinkle of salt and pepper, then cooked in simmering water on top the stove for about 10 minutes. Turn them a couple of times during cooking. This is a dinner that goes together quickly and left overs just keep getting better the longer they sit in the fridge.
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Post by carnation037 on Mar 21, 2004 15:02:55 GMT -6
from shanahan New Member « Thread started on: Jul 27th, 2003, 11:55am » <br> Baked Chicken Salad 3 cups diced cooked chicken 1 1/2 cups diced celery 1 cup shredded cheddar cheese 1 tbsp chopped onion 1 tbsp lemon juice 1 1/2 teaspoon salt dash pepper mayonnaise 2 cups crushed plain potato chips Combine chicken, celery, 1/2 cup cheese, lemon juice, seasonings and enough mayonnaise to moisten; toss lightly. Place in casserole dish. Bake at 350 for 25 minutes. Combine remaining cheese and potato chips; sprinkle on casserole. Return to oven until cheese melts.
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Post by carnation037 on Mar 21, 2004 15:08:55 GMT -6
from Jay God « Thread started on: Jul 20th, 2003, 5:27pm » <br> Chicken Tortilla Bake
3 tablespoons olive oil 1 cup sliced onion 1 large clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon pepper 1 can (14.5 ounces) diced tomatoes 6 corn tortillas (6-inch) vegetable oil 1/2 cup sour cream 2 cups shredded Mexican cheese mixture or Monterey Jack cheese 2 cups shredded cooked chicken 6 canned whole green chiles, cut in half lengthwise
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion, garlic, chili powder, cumin, and pepper; cook, stirring frequently, for 5 minutes. Place onion mixture in a blender container; add tomatoes. Blend until smooth. Add remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Stir in pureed tomato mixture. Cook, stirring constantly, until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl; set aside. Wipe skillet clean. Pour vegetable oil into skillet, to a depth of about 1/4 inch. Heat over medium-high heat; fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain. Place 2 tortillas in a shallow 2-quart baking dish. Layer with about one-quarter of the sauce, one-quarter of sour cream, one-quarter of shredded cheese, and 1 cup of chicken. Lay 6 chile slices on chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream, and cheese. Cover casserole with foil and bake at 350° for about 30 minutes. Cool chicken tortilla casserole slightly before serving. Chicken and tortilla casserole serves 4. Jay
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Post by carnation037 on Mar 21, 2004 17:31:43 GMT -6
from MarieAlice God « Thread started on: May 10th, 2003, 08:09am » <br> Phyllo Chicken
1/2 cup butter, melted, divided 12 sheets phyllo pastry dough 3 cups diced cooked chicken 1/2 lb bacon, cooked and crumbled 1 packages (10 oz) frozen chopped broccoli, thawed and drained 1 cups shredded cheddar or swiss cheese 6 eggs 1 cup light cream or evaporated milk 1/2 cup milk 1 tsp salt 1/2 tsp pepper
Brush sides and bottom of a 13X9X2 inch baking dish with some of the melted butter. Place one sheet of the phyllo on bottom of dish; burh with butter. Repeat with five more sheets of phyllo. In a bowl, combine chicken, bacon, broccoli and cheese. Spread evenly over phyllo in baking dish. Whisk together eggs, cream, milk, salt and pepper and pour over chicken mixture. Cover filling with one sheet of phyllo, brush with butter; repeat with remaining dough. Brush top with remaining butter. Bake, uncovered at 375*F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serves 10 to 12.
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Post by chief_cook2 on Mar 24, 2004 4:53:31 GMT -6
Creamy Chicken Hash
1 scrubbed medium (6 oz.), russet potato 2 Tbsp. butter or canola oil, divided 1/2 small onion, finely chopped 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped celery 1 small garlic clove, finely chopped canola cooking spray 2 cups (8 oz.) diced skinless cooked chicken breast 2 Tbsp. reduced-fat (2 %)milk Pinch of cayenne pepper, or to taste Salt and freshly ground black pepper 4 Tbsp. prepared barbecue sauce Shred the potato and set aside. (It will darken in color, but this will not affect hash.)
Heat 1 tbsp. butter or oil in a medium/large non-stick skillet. Add onion, bell peppers, celery and garlic. Sauté until lightly browned, 5 minutes. Push vegetables to one side of pan. Add remaining butter or oil. Add potatoes and mix with oil to coat them. Mix and combine well with the vegetables. Cook 3 minutes. If potatoes stick, scrape pan vigorously and move contents around pan to spray the bottom with cooking spray.
Mix in chicken, milk, cayenne, salt and pepper. Spread and flatten out the mixture into a thick cake. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan. Cook until potatoes are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with oil spray if necessary while turning hash.)
When hash is done, divide equally among four plates. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can be first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons milk.)
Per serving: 235 calories, 9 g. total fat (less than 5 g. saturated fat), 13 g. carbohydrate, 23 g. protein, 1 g. dietary fiber, 195 mg. sodium. - Makes 4 servings.
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Post by chief_cook2 on Mar 25, 2004 16:25:03 GMT -6
Ritzy Chicken Casserole
2 sleeves Ritz crackers 1 can cream of chicken soup, or cream of mushroom 1 carton sour cream, (8 ounces) 1/2 to 1 cup chicken broth 4 to 6 boneless chicken breasts, cooked 4 ounces margarine, melted
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted margarine over the crackers. Bake at 300 degrees for 30 to 45 minutes. Serves 6.
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Post by carnation037 on Sept 1, 2004 0:16:08 GMT -6
April B. « Thread started on: Aug 29th, 2004, 12:37pm » <br> Chicken and Feta Pizzas
4 to 8 inch flour tortillas 2 small tomatoes -- thinly sliced 1 green onion -- sliced 1 cup shredded cooked chicken or turkey 1/4 cup salsa 2 ounces feta cheese or goat cheese (chevre) 1 tablespoon snipped fresh basil 4 pitted ripe olives -- sliced
Place tortillas on an ungreased baking sheet. Bake in a 350 degree oven for about 8 minutes or until crisp, turning tortillas once. Remove from oven.
Top tortillas with tomato slices, green onion, and chicken or turkey. Spoon salsa over each. Crumble feta cheese and sprinkle over tortillas or top each with goat cheese. Top with basil and olives. Bake for 5 to 10 minutes or until cheese is melted and ingredients are heated through. Makes 4 servings.
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Post by chief_cook2 on Sept 17, 2004 7:40:09 GMT -6
CHICKEN LOGS (CROQUETTES)
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped cooked chicken or turkey 1 teaspoon grated onion 2 tablespoons chopped parsley 1/2 cup thick white sauce -- (1/2 to 3/4) 1 cup fine dry crumbs Vegetable oil for deep frying
Combine chicken, onion and parsley with white sauce to moisten, chill. Form into 10 little logs. Roll in crumbs. Let stand to dry coating. Fry about 2 minutes or until golden in vegetable oil heated to 375 degrees. Drain.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4 Calories; trace Fat (12.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable.
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Post by chief_cook2 on Sept 27, 2004 15:41:36 GMT -6
Creamed Chicken 'N Biscuits BISCUITS: 2 cups flour 1 Tbs. baking powder 1 tsp. salt 2/3 cup milk 1/3 cup oil CREAMED CHICKEN: 1/4 cup finely chopped onion 1/4 cup butter or margarine 1/4 cup flour 1/2 tsp. salt 1/8 tsp. pepper 2 cups milk or chicken broth 2 cups chopped cooked chicken Minced fresh parsley, optional
In a bowl, combine flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. Knead in the bowl 10 times until smooth. Roll or pat dough into a 6 inch square about 1 inch thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450 for 10-12 minutes or until golden brown. Meanwhile, in a skillet, saute onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; heat through. Split biscuits; top with the creamed chicken.
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Post by carnation037 on Oct 15, 2004 13:56:29 GMT -6
from Jay « Thread started on: Oct 13th, 2004, 2:41pm » <br> Leftovers Easy White Chili, with Chicken
2 cups chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 2 15-ounce cans white beans, drained 14.5 ounce can chicken broth 2 4-ounce cans diced green chiles 2 tablespoons Italian seasoning 4 cups cubed, cooked chicken breast 1 cup shredded Monterey Jack cheese 1 cup chunky salsa (mild or hot) 1/2 cup chopped fresh cilantro
In a 4-quart pot, saute the onion and garlic in oil until onions are tender. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro. Yield: 8
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Post by chief_cook2 on Oct 27, 2004 12:21:35 GMT -6
30 Minute Chicken Dinner
Nonstick spray coating 1/2 cup chopped onion 3 cups water 1-1/4 cups long grain rice 3/4 cup frozen orange juice concentrate, thawed 3 tablespoons reduced-sodium soy sauce 1/4 teaspoon ground ginger 1/8 to 1/4 teaspoon pepper 3 cups loose-pack frozen stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms) 1 cup chopped cooked chicken
Spray an unheated large saucepan with nonstick coating. Add onion; cook and stir over medium heat until onion is tender but not brown. Carefully stir in water, uncooked rice, thawed concentrate, soy sauc e, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes. Sprinkle frozen vegetables on top of mixture; do not stir in. Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed. Stir in chicken; heat through.
Makes 5 servings.
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Post by carnation037 on Nov 9, 2004 6:17:20 GMT -6
from Jay « Thread started on: Nov 4th, 2004, 1:48pm » <br> Chicken Enchilada Casserole
3 TB fresh cilantro, snipped 4 cups shredded cooked chicken (or turkey) 1 10 3/4-ounce cxan condensed cream of chicken soup 8 ounces shredded Mexican cheese blend - divided 1 cup soup cream 1 4-ounce can chopped green chilies, not drained 1 1/4 tsp chili powder - divided 1/2 tsp ground cumin 11 6-inch corn tortillas
Preheat oven to 350 degrees. In a large bowl combine cilantro, chicken, soup, 1 1/2 cups of the shredded cheese, sour cream, chilies, 1 tsp of the chili powder and cumin. Mix well. Place 4 tortillas on the bottom of a 9" square baking pan, overlapping in the middle. Spoon 2 cups of the chicken mixture over tortillas and spread evenly. Repeat for a second layer and top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using a sharp knife and sprinkle over top of casserole. Sprinkle with remaining 1/8 tsp chili powder and bake for 35 minutes or until thoroughly heated. Yield: 8 Servings
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Post by carnation037 on Nov 9, 2004 6:26:08 GMT -6
from Jay « Thread started on: Oct 27th, 2004, 12:44pm » <br> Chicken & Sausage Gumbo
1 cup oil 1 cup flour 2 large onions, chopped 2 bell peppers, chopped 4 stalks celery, chopped 6 cloves garlic, minced 4 quarts chicken stock 2 whole bay leaves 3 teaspoons Creole seasoning 1 teaspoon dried thyme leaves Salt and pepper to taste 3 pounds cooked chicken, cut into pieces 2 pounds andouille or kielbasa sausage cut into 1/2" pieces 1 bunch green onion tops, chopped 2/3 cup fresh chopped parsley
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.
YIELD: 6 Servings
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Post by cuteascountry_Shortcake on Nov 24, 2004 12:09:05 GMT -6
Shortcut Chicken or Turkey Tetrazzini 1 1/2 cups two inch spaghetti (uncooked) 1 1/2 to 2 cups cooked turkey or chicken 1/4 cup minced pimento 1/4 cup minced green pepper 2 cups undiluted mushroom soup 1/2 cup turkey broth (or 1/2 cup chicken broth made with 1 cube bouillon and 1/2 cup boiling water) 1/8 teaspoon celery salt 1/8 teaspoon pepper 1/2 small onion, grated 1 1/2 cups grated cheese Cook spaghetti in salted water till tender. Regular spaghetti may be used, just broken in two inch pieces. Drain. Mix all ingredients except spaghetti and ½ cup of the cheese. Lightly grease a 2 1/2 or 3 quart casserole. Place spaghetti on the bottom of the casserole and add the mixed ingredients. Lightly toss with a fork. Top with reserved cheese. Bake uncovered in a 350° oven for 45 minutes or until cheese is melted and browned. This recipe was found at: www.n-connect.net/lynxy/bulletfeb1966.html
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Post by Jay on Nov 24, 2004 20:23:56 GMT -6
Turkey Soup Serves: 12
1 turkey carcass 12 cubes chicken bouillon 5 large potatoes, cubed 1 onion, chopped 1 stalk celery, diced 6 cups carrots 2 15-ounce cans corn 2 14 1/2-ounce cans stewed tomatoes 2 cups elbow macaroni Salt & pepper as needed
Fill a stock pot half to three quarters full of water and boil it. Add bouillon cubes and the turkey carcass and let it boil for about 45 minutes to an hour. While the carcass is boiling, chop up the rest of the vegetables. Use a slotted spoon to remove the turkey bones from the boiling water. Add all the vegetables and while they're cooking, remove the meat from the turkey carcass. Chop the turkey meat into bite sized chunks and add to stock pot. When vegetables are nearly ready, add the elbow macaroni. Season well with salt and pepper (it takes a lot of salt!).
Enjoy! Note: Add more water as needed until the consistency is the way you prefer it. For a hearty meal, serve in a bread bowl or with rolls. Enjoy! Jay
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Post by Jay on Nov 27, 2004 15:26:24 GMT -6
Creamy Turkey Chowder 1 cup celery, finely chopped 1/2 cup chopped onion 1 tablespoon margarine 2 cups turkey broth (or chicken if that's all you have) 2-1/2 cups potatoes, peeled and cut into half-inch cubes 1 teaspoon salt 1/4 teaspoon white pepper dash cayenne pepper 2 cups cooked turkey cut into half-inch cubes 2 cups cold milk 1/4 cup cornstarch
In five-quart saucepan over medium-high heat, saute celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium and cook six to eight minutes until mixture thickens. Jay
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Post by carnation037 on Mar 3, 2005 20:25:05 GMT -6
from Chris in NM « Thread started on: Feb 24th, 2005, 6:54pm » <br> Simmering Marinara with Chicken Breasts & Brie
4 tbl. olive oil 1 pkg. chicken breast tenders 1 tsp. crushed garlic 1 can diced tomatoes w/ marinara 1/2 can Italian tomato sauce 2 tsp. dried basil 4 oz. Brie, diced and added to sauce
In a large skillet over medium heat, heat olive oil. Saute’ the chicken tenders till browned well. Mix garlic, tomatoes, sauce, Brie and basil. Add to skillet with the browned chicken pieces. Simmer 40 minutes, allowing cheese to melt into the sauce. Serve with fettuccini or linguini. Serves 4 – 6 Very good and quick!
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Post by carnation037 on Mar 3, 2005 20:29:58 GMT -6
from Jay « Thread started on: Mar 2nd, 2005, 3:57pm » <br> Chicken & Asparagus Lasagna
4 lbs. Fresh asparagus 1 lb. Butter 2 C. Flour 2 C. Chablis 4 tsp. Lemon Zest 2 C. Half and Half 2 C. Milk 16 oz. Ricotta Cheese 8 whole Eggs 1 box Lasagna Noodles 9 boneless skinless Chicken Breasts, cooked 1 lb. Mozzarella Cheese 1 lb. Parmesan Cheese
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.
marinara sauce: 1 large onion, chopped fine 1 carrot, grated 1/2 C. Butter 5 ripe Roma Tomatoes, quartered 1/4 C. chopped Fresh Basil Leaves 1 tsp. Salt 1 tsp. Black Pepper 1 to 1 tsp. Sugar 2 C. Chicken Stock
Sauce directions: In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.
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Post by Jay on Mar 6, 2005 15:56:20 GMT -6
Chicken and Mashed Potato Bake 3 (1-oz.) packages chicken gravy mix 3 cups cubed, cooked chicken breast 3 cups frozen mixed vegetables 4 cups frozen or packaged mashed potatoes, prepared according to package directions Prepare gravy mix according package directions in skillet. Add chicken and frozen vegetables and return to boil. Reduce heat, cover and simmer 10 minutes.
Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes onto hot mixture using pastry bag and large tip. Bake at 375°F for 12 to 15 minutes or until potato topping is lightly browned. Servings: 6 Preparation time: 5 minutes Cooking time: 22 minutes Jay
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Post by Jay on Mar 6, 2005 16:06:48 GMT -6
Family Chicken Pot Pie 1 tablespoon each olive oil and butter 1 large onion, chopped 2 teaspoons finely minced garlic 2 tablespoons all-purpose flour 2 teaspoons dried tarragon 3 carrots, halved and cut into 1-inch pieces (1 1/2 cups) 1 cup peeled and diced (1/2-inch) russet potatoes 1 Granny Smith apple, cored and cut into 1/2-inch pieces 2 1/2 cups chicken broth 1/2 cup fresh or frozen peas 1/4 cup chopped fresh dill 1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice 2 1/2 cups diced cooked chicken Salt and pepper, to taste 1 sheet prepared puff pastry (1/2 pound), thawed if frozen 1 egg mixed with 1 tablespoon water
Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
Preheat the oven to 350F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.
Jay
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Post by Jay on Mar 19, 2005 20:27:40 GMT -6
Chicken Succotash Pie
3 cups cooked chicken, chopped 1 can (10 and 3/4 ounces) cream of celery soup, undiluted 1 can (10 and 3/4 ounces cream of chicken soup, undiluted 1 jar (6 oz.) sliced mushrooms, drained 1 cup frozen lima beans, defrosted 1 cup frozen corn, defrosted 2 tsp. lemon juice 1 tsp. Worcestershire sauce Salt and pepper to taste 3/4 cup to 1 cup of chicken broth 3 hard-boiled eggs, peeled and sliced 1/3 cup butter 2 and 1/2 cups self-rising flour 1 and 1/2 cups milk
Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9-inch baking dish (substitute a 3-quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in milk and salt and pepper. Spoon dough evenly over mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned.
The Skinny: Use fat free chicken broth and low fat milk. You can also leave out the eggs.
Jay (Ky)
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Post by Jay on Mar 28, 2005 9:56:03 GMT -6
Speedy Ziti with Zesty Chicken
1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked 12 oz chopped, cooked chicken 2 tsp butter or margarine 1 medium onion, chopped 1 Tbs Dijon mustard 2 Tbs all-purpose flour 2 cups low-sodium chicken broth 1/4 cup lemon juice 1 10 oz package frozen peas, defrosted and drained 1/4 cup fresh parsley, chopped Salt to taste Pepper to taste Prepare pasta according to package directions.
While pasta is cooking, warm the butter or margarine over medium heat in a large skillet. Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour.
Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve. Servings: 4 Jay
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Post by Jay on Apr 30, 2005 14:45:13 GMT -6
Palm Springs Fruit Salad 1/2 cup dates, sliced 4 boneless chicken breast halves, cooked & cooled 2 large oranges 1 pineapple 2 kiwi fruits, for garnish mint sprigs, for garnish Orange Mint Yogurt Dressing 1 cup plain lowfat yogurt 2 Tbs honey 2 tsp grated orange peel 1/2 tsp finely chipped candied ginger 1/8 tsp salt 1 dash cayenne pepper 1 1/2 tsp chopped fresh mint Remove peel and pith from oranges. Slice oranges into 1/4 inch thick rounds. Quarter and peel pineapple. Slice into 1/2 inch thick slices. Arrange oranges, kiwi fruit and pineapple an 4 salad plates.
Meanwhile, tear chicken into strips. Toss with dates and Orange Mint Yogurt Dressing. Divide mixture into 4 portions and arrange evenly on each serving plate. Garnish with mint sprigs.
Dressing Whisk together all ingredients until well combined. Servings: 4 Jay
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Post by Jay on Jun 25, 2005 20:33:36 GMT -6
TANGY CHICKEN SALAD
INGREDIENTS: 1 small head iceberg lettuce, torn into bits 1 small head Romaine lettuce, torn into bits 3 whole cooked boneless chicken breast, cut into 1/2" cubes 1 small can manadrin oranges 1 apple, cored, peeped, and cubed 1/2 cup celery, chopped 1/2 cup toasted almonds 1/2 cup Catalina French dressing
DIRECTIONS: In a large salad bowl, first add the iceberg lettuce and then the Romaine. Add the chicken to the salad bowl. Next, add the oranges, apple, celery. Lightly toss the ingredients and then place in refrigerator to chill. About 15 minutes before serving, take out of refrigerator and add the almonds. Then pour the dressing and again toss. Add the salad to small salad bowls and serve.
Yield: 4 Servings Jay
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Post by chief_cook2 on Aug 19, 2005 16:04:47 GMT -6
Smoked Chicken Breast With Watermelon
1 tablespoon Dijon mustard 1 teaspoon sugar 3 tablespoons white vinegar 1/2 cup olive oil Salt and pepper to taste 2 cups watermelon cut into strips 1 cup cucumber strips 1/2 onion, thinly sliced 1/2 cup pecan pieces 4 smoked chicken breasts Combine mustard, sugar, vinegar, salt and pepper in a stainless steel bowl. Place bowl over a pot of boiling water and blend ingredients until sugar dissolves. Slowly whisk in oil. Dressing should be warm. Add watermelon, cucumber and onion to dressing and toss gently. Slice warm chicken breasts on an angle, fan out on dinner plate. Spoon mixture over chicken, sprinkle with pecans. Makes 4 servings. Note: Can be served with a wild rice combination. Per serving: 1,223 calories; 153g protein; 57g fat; 23g carbohydrates
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