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Posts Tagged ‘chicken’

Cheddar Chicken Potpie

Cheddar Chicken Potpie

Ingredients

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water

FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.

For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.

Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Cheddar Chicken Potpie

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Chicken Cheese Strata

Chicken Cheese Strata

Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Directions
Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.

In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.

Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.

Recipe found here: Chicken Cheese Strata

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Bruschetta-Topped Chicken & Spaghetti

Bruschetta-Topped Chicken & Spaghetti

Ingredients
8 ounces uncooked whole wheat spaghetti
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon pepper
1 cup prepared bruschetta topping
1/3 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese

Directions
Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat 5-6 minutes on each side or until no longer pink.

Transfer to an 8-in.-square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat 5-6 minutes or until cheese is golden brown. Serve with spaghetti. Yield: 4 servings.

Recipe found here: Bruschetta-Topped Chicken & Spaghetti

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Penne Gorgonzola with Chicken

Penne Gorgonzola with Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

Recipe found here: Penne Gorgonzola with Chicken

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Chicken with Rosemary Butter Sauce

Chicken with Rosemary Butter Sauce

Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Directions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.

Recipe found here: Chicken with Rosemary Butter Sauce

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Flavorful Chicken Fajitas

Flavorful Chicken Fajitas

Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Recipe found here: Flavorful Chicken Fajitas

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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole

Ingredients
2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.

Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Recipe found here: Salsa Verde Chicken Casserole

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