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Posts Tagged ‘chicken’

Slow-Cooked Moroccan Chicken

Ingredients
4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Directions
Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.

Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.

Recipe found here: Slow-Cooked Moroccan Chicken

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Chicken Potpie Casserole

Ingredients
1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt

Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Directions
Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender.

Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11×7-in. baking dish.

For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Yield: 8 servings.

Recipe found here: Chicken Potpie Casserole

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Coconut Curry Chicken Soup

Ingredients
2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Directions
In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package directions.

Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through.

Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Yield: 6 servings.

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.

Recipe found here: Coconut Curry Chicken Soup

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Super Quick Chicken Fried Rice

Ingredients
1 package (12 ounces) frozen mixed vegetables
2 tablespoons olive oil, divided
2 large eggs, lightly beaten
4 tablespoons sesame oil, divided
3 packages (8.8 ounces each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir 10-12 minutes or until rice begins to brown.

Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil. Yield: 6 servings.

Recipe found here: Super Quick Chicken Fried Rice

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Chicken and Swiss Stuffing Bake

Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1 package (6 ounces) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1-1/2 cups shredded Swiss cheese, divided

Directions
In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Recipe found here: Chicken and Swiss Stuffing Bake

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Easy Mini Chicken Pot Pies

Ingredients
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Directions
Heat oven to 375°F.

Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.

Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.

Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Recipe found here: Easy Mini Chicken Pot Pies

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Lime Chicken Tacos

Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Sour cream, pickled onions, shredded lettuce, and shredded cheddar or cotija cheese, optional

Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat with two forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese. Yield: 6 servings.

Recipe found here: Lime Chicken Tacos

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