1 lb. pasta
1 jar Alfredo sauce
diced tomatoes (fresh or canned, drained)
1 to 2 cups chicken, diced
3 strips cooked bacon, chopped
1 cup cheese, diced or shredded
broccoli or peas, if desired
Cook pasta. Combine all ingredients in casserole pan. Bake at 350 for 20 minutes.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, December 22, 2009
Chicken Enchilada Casserole
3 lbs. cubed chicken breast
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
Crockpot white chicken chili
4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
Chicken Pot Pie (from Hillbilly Housewife)
Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
Tuesday, October 6, 2009
Chicken Noodle Soup
This isn't as much a "recipe" as just a general idea. It's pretty basic, but Tierney asked if I was going to add it to my blog, so I guess I will. We had it last night and it was so good on a cold fall day.
2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)
Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.
Note: you could also use canned chicken broth in place of the water and bouillon
2 chicken breasts, diced (raw)
6 carrots, sliced
3 celery stalks, diced
1/2 c. onion, diced
water (enough to cover everything and provide as much broth as you want)
chicken bouillon (however much you need for the amount of water you add)
salt & pepper
1 lb. pasta (this made a LOT so you could definitely cut this part down if you don't want leftovers)
Put all ingredients except pasta in a large pot. Cover and boil/simmer until carrots are tender (the chicken will be cooked by then). Cook pasta in a separate pot (you could just add it to the rest and cook, but I don't like to do that. It seems to soak up too much of the broth). Stir cooked pasta into the soup.
Note: you could also use canned chicken broth in place of the water and bouillon
Tuesday, September 29, 2009
Chili Sauce Chicken
2 T. honey
5 T. sweet chili sauce
3 T. soy sauce
12 chicken drumsticks, skin removed
In a large bowl, mix together the honey, sweet chili sauce, and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl; cover and refrigerate at least one hour.
Cook on the grill or bake until juices run clear. Baste with reserved marinade.
5 T. sweet chili sauce
3 T. soy sauce
12 chicken drumsticks, skin removed
In a large bowl, mix together the honey, sweet chili sauce, and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl; cover and refrigerate at least one hour.
Cook on the grill or bake until juices run clear. Baste with reserved marinade.
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