Submitted by Jessica Guinan
From 100 Best Chicken Recipes
1 1/2 lbs boneless skinless chicken breast
1 can (15 oz) red beans, drained & rinsed (I like light red kidney beans for this)
1 can (8 oz) tomato sauce
1 cup chopped green bell pepper
1/2 cup barbecue sauce (I use Famous Dave's Rich & Sassy sauce)
1 envelope cornbread mix & ingredients
Cut chicken into small cubes. Heat non-stick skillet over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Combine chicken, beans, tomato sauce, bell pepper & barbecue sauce in an 8x8 square baking pan. Preheat oven to 375 degrees. Loosely cover chicken mixture with plastic wrap or waxed paper & microwave on MEDIUM HIGH 8 minutes or until heated through, stirring after 4 minutes. (You could also combine everything in your skillet & warm up.) While chicken mixture is heating up, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, April 19, 2012
Wednesday, March 7, 2012
Amazing Pot Pie
Submitted by Lisa Mariani Hackney
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
Mexican Chicken Soup
Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
Chicken Tetrazzini
Submitted by Lisa Mariani-Hackney
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
Wednesday, February 22, 2012
Unhealthy Chicken Casserole
Submitted by Elizabeth Whitaker
Boil 4-5 chicken breast in seasoned water (garlic salt, pepper, oregeno)
2 cans cream of chicken soup
3 tb spoons mayo
salt pepper, garlic salt to taste
few small cut up cubes of cream cheese
1 cup cooked rice, white or brown
lemon juice
1 small bag , steam in bag peas and carrots
15 ritz cracker crushed with 1 teaspoon melted butter
1/2 cup milk
cut up chicken in cubes
mix together soup, seasonings, peas and carrots, cream cheese, rice, milk in 9x13 pan
basically everything.
Let chicken cool a bit, then cube and mix in.
Top with crackers, crushed and butter ( i do this in a plastic bag, add butter toss)
sprinkle on top of casserole.
Bake 350 for 45 minutes..
Boil 4-5 chicken breast in seasoned water (garlic salt, pepper, oregeno)
2 cans cream of chicken soup
3 tb spoons mayo
salt pepper, garlic salt to taste
few small cut up cubes of cream cheese
1 cup cooked rice, white or brown
lemon juice
1 small bag , steam in bag peas and carrots
15 ritz cracker crushed with 1 teaspoon melted butter
1/2 cup milk
cut up chicken in cubes
mix together soup, seasonings, peas and carrots, cream cheese, rice, milk in 9x13 pan
basically everything.
Let chicken cool a bit, then cube and mix in.
Top with crackers, crushed and butter ( i do this in a plastic bag, add butter toss)
sprinkle on top of casserole.
Bake 350 for 45 minutes..
Monday, January 23, 2012
Chicken Ginger Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Jess's Garlic Chicken Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Subscribe to:
Posts (Atom)