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Posts Tagged ‘chicken’

chicken-cordon-bleu-pasta

Chicken Cordon Bleu Pasta

Ingredients
3 cups uncooked penne pasta
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened and cubed
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 cups sliced cooked chicken breasts
3/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
3/4 cup cubed fully cooked ham
3 tablespoons dry bread crumbs

Directions
Preheat oven to 350°. Cook pasta according to package directions for al dente.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended.

Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13×9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. Yield: 6 servings.

Recipe found here: Chicken Cordon Bleu Pasta

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chicken-corn-bread-casserole

Chicken Corn Bread Casserole

Ingredients
5 cups cubed corn bread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Directions
Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.

In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.

Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.

Recipe found here: Chicken Corn Bread Casserole

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indian-baked-chicken

Indian Baked Chicken

Ingredients
1 pound small red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
2 tablespoons olive oil
1 tablespoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions
Place the potatoes, carrots and onion in a greased 13-in. x 9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.

Cover and bake at 400° for 1 to 1-1/4 hours or until a meat thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.

Recipe found here: Indian Baked Chicken

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chicken-and-andouille-gumbo

Chicken and Andouille Gumbo

Ingredients
2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Directions
In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.

Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.

Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.

Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.

Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 9 servings (3-1/4 quarts).

Recipe found here: Chicken and Andouille Gumbo

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honey-mustard-breaded-chicken

Honey-Mustard Breaded Chicken

Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.

In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.

Recipe found here: Honey-Mustard Breaded Chicken

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football-fest-empanadas

Football Fest Empanadas

Ingredients
1 jar (16 ounces) black bean and corn salsa
1/2 cup frozen corn, thawed
2 jalapeno peppers, seeded and minced
3 tablespoons minced fresh cilantro, divided
2 teaspoons lime juice
1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
2 packages (14.1 ounces each) refrigerated pie pastry
4 ounces quesadilla cheese, shredded
1 egg, lightly beaten

Directions
In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.

Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4-in. x 3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.

Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.

Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 400° oven until crisp and heated through. Yield: 2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Football Fest Empanadas

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quick-chicken-piccata

Quick Chicken Piccata

Ingredients
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
Minced fresh parsley, optional

Directions
In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.

In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until chicken is no longer pink. Drizzle with lemon juice. If desired, sprinkle with parsley. Yield: 4 servings.

Recipe found here: Quick Chicken Piccata

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