This recipe is so very "ish" it's not even funny. I will try hard to give amounts but please realize it's different every time I make it. I just add things til it tastes amazing and then I quit. I am laughing because my recipe literally says "add desired amount of water and boullion" and "saute some onion".... amounts? HA!
Ingredients:
1/2-1 onion, chopped (I probably do a small onion worth)
2 T oil or butter (I always like butter better)
2 chicken breasts, cubed
4-6 cups Water
4-6 bouillon cubes (1 per cup of water)
poultry seasoning
thyme
sage
rosemary
spaghetti, alfredo, egg noodles or other desired noodle
1-2 cans cream of chicken soup
Saute the onion in butter of 1-2 minutes. Add chicken and 2 bouillon cubes cook until mostly done. Here you can either add 4 cups water and 2 more bouillon and a sprinkling of each of the other spices, bring to a boil, then add desired amount of noodles. Or you can take the chicken out and boil the noodles in the water with 2 more bouillon, and a sprinkling of each spice. Either way is fine. Once the noodles are "al dente" (cooked but firm to the bite) (add back in chicken if you removed it), add 1-2 cans of cream of chicken soup. This totally depends on how creamy you want it. If it is too water add more soup, too creamy or not soupy enough, add more water.
You really can't ruin this recipe. (Unless your lid comes off one of the seasonings. I mean, I can't imagine that tasting good.) Also, if you don't have the seasonings the soup will still be great. If you can at least add some rosemary or thyme... Come to think of it, if you can, just add them all. They really do make it taste totally home made!!!
If you want to be really cool you could always make homemade noodles to. Oh my goodness they are good. I do it occasionally (when I want extra work, extra clean up, but amazing soup.) (Which actually is less often than occasionally.)
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, September 27, 2011
Friday, July 29, 2011
Chicken Enchiladas
As a kid this was my favorite meal to go to Gramma's and have. (Besides, OF COURSE, her pizza.) I got the recipe when I got married and only then realized I had suckered for the easiest.recipe.ever to be my favorite. It's a great one to freeze because it bakes up as if it's never been frozen! Also...I've never met a kid who didn't like it!
Ingredients:
4 cups chopped cooked chicken
1 pint sour cream
1 can (4oz) green chilies (I usually leave these out!)
2 cans cream of chicken soup
1/2 bunch chopped green onions
1 1/2 c shredded cheddar cheese
1 1/2 c shredded monteray jack cheese
12 flour tortillas
Mix chicken, sour cream, cream of chicken soup and chilies. Place about 2 tablespoons of mixture in center of each tortilla and roll up. Place rolled tortillas seam side down in a lightly greased 9x13 baking dish. Pour remaining mixture over tortillas and spread evenly. Top with grated cheese and onions. Bake uncovered at 350* for 30 minutes.
Sometimes I make this as a casserole. Cut the tortillas in 1 inch squares (pizza cutters work great for this!). half of the tortillas in lightly greased dish. Top with half of the chicken mixture, and repeat layers. Top with cheese and onions and bake as above.
If you want to freeze it then just top with saran wrap and foil or a lid.
Ingredients:
4 cups chopped cooked chicken
1 pint sour cream
1 can (4oz) green chilies (I usually leave these out!)
2 cans cream of chicken soup
1/2 bunch chopped green onions
1 1/2 c shredded cheddar cheese
1 1/2 c shredded monteray jack cheese
12 flour tortillas
Mix chicken, sour cream, cream of chicken soup and chilies. Place about 2 tablespoons of mixture in center of each tortilla and roll up. Place rolled tortillas seam side down in a lightly greased 9x13 baking dish. Pour remaining mixture over tortillas and spread evenly. Top with grated cheese and onions. Bake uncovered at 350* for 30 minutes.
Sometimes I make this as a casserole. Cut the tortillas in 1 inch squares (pizza cutters work great for this!). half of the tortillas in lightly greased dish. Top with half of the chicken mixture, and repeat layers. Top with cheese and onions and bake as above.
If you want to freeze it then just top with saran wrap and foil or a lid.
Chicken Pot Pie
A friend shared this recipe with me early this year and I have really enjoyed having it. It is so easy and quick-especially if your chicken is already cooked and, like me, you cave and buy the store pie crusts!
Ingredients:
2 refrigerated pie crusts (usually this is just one package with 2 crusts in it)
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/4 t pepper
1/4 t salt
1/4 t poultry seasoning (can easily be done without this..i added it!)
1 3/4 c chicken broth (or water with 2 chicken boullion cubes)
1/2 c milk
2 1/2 c cooked chicken chopped or shredded
2 c frozen veggies (I just use walmart's mixed veggies!)
Preheat oven to 425*. Place one pie crust in ungreased 9in pie plate.
In 2qt saucepan melt butter over medium heat. Saute onion about 2 minutes while stirring. Add salt and pepper; then add flour alternately with milk and chicken broth. (I've found it easiest to add some flour and stir it until the mixture is fairly clumpy, then add some milk until it is fairly juicy again, then add the rest of the flour and then the rest of the broth. This is to keep the flour from clumping in the liquid.) Stir mixture until boiling and thickened (a few minutes). Stir in chicken and mixed veggies.
Pour into pie crust. Top with 2nd crust and seal edges and flute. Cut slits on top. If you are going to bake it, nows the time to do that for 15 minutes. Then cover with a pie crust shield and bake 20-25 more minutes. Let stand AT LEAST 5 minutes before serving to let it thicken.
If you want to freeze it put it in the fridge until it is cold then cover with wax paper then either foil or saran wrap and place in freezer. Bake the same way when totally thawed.
Ingredients:
2 refrigerated pie crusts (usually this is just one package with 2 crusts in it)
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/4 t pepper
1/4 t salt
1/4 t poultry seasoning (can easily be done without this..i added it!)
1 3/4 c chicken broth (or water with 2 chicken boullion cubes)
1/2 c milk
2 1/2 c cooked chicken chopped or shredded
2 c frozen veggies (I just use walmart's mixed veggies!)
Preheat oven to 425*. Place one pie crust in ungreased 9in pie plate.
In 2qt saucepan melt butter over medium heat. Saute onion about 2 minutes while stirring. Add salt and pepper; then add flour alternately with milk and chicken broth. (I've found it easiest to add some flour and stir it until the mixture is fairly clumpy, then add some milk until it is fairly juicy again, then add the rest of the flour and then the rest of the broth. This is to keep the flour from clumping in the liquid.) Stir mixture until boiling and thickened (a few minutes). Stir in chicken and mixed veggies.
Pour into pie crust. Top with 2nd crust and seal edges and flute. Cut slits on top. If you are going to bake it, nows the time to do that for 15 minutes. Then cover with a pie crust shield and bake 20-25 more minutes. Let stand AT LEAST 5 minutes before serving to let it thicken.
If you want to freeze it put it in the fridge until it is cold then cover with wax paper then either foil or saran wrap and place in freezer. Bake the same way when totally thawed.
Tuesday, January 25, 2011
Chicken & Cabbage Salad
I found this recipe while I was re-organizing my recipe books last night. I love this salad...but it's one I would never have picked out of a book. I had it at a party one time and I was sold! I changed it a tiny bit to fit my taste! I hope you love it as much as I do. I'll try to get a picture the next time I make it. It makes a lot, so I usually make half, or make it for a potluck.
Salad Ingredients:
1 small head cabbage
3 chicken breasts
3 green onions
1 package oriental (or beef) flavored Ramen noodles (save packet for dressing)
1/8-1/4 c slivered almonds OR sunflower seeds
1 c oil
1/4 c vinegar
1/4 c sugar
Ramen flavor packet
Directions:
Cube chicken breasts then cook fully. Meanwhile, shred cabbage and place in large bowl. Break up Ramen noodles into small pieces (save packet for dressing), and slice green onions. Combine chicken, noodles, green onions, and almonds/sunflower seeds with cabbage.
Next combine the oil, vinegar, sugar and flavoring packet from the Ramen and mix well. About 1/2 hour before serving, pour dressing over salad and mix well.
Salad Ingredients:
1 small head cabbage
3 chicken breasts
3 green onions
1 package oriental (or beef) flavored Ramen noodles (save packet for dressing)
1/8-1/4 c slivered almonds OR sunflower seeds
1 c oil
1/4 c vinegar
1/4 c sugar
Ramen flavor packet
Directions:
Cube chicken breasts then cook fully. Meanwhile, shred cabbage and place in large bowl. Break up Ramen noodles into small pieces (save packet for dressing), and slice green onions. Combine chicken, noodles, green onions, and almonds/sunflower seeds with cabbage.
Next combine the oil, vinegar, sugar and flavoring packet from the Ramen and mix well. About 1/2 hour before serving, pour dressing over salad and mix well.
Tuesday, January 18, 2011
Crockpot Chicken (or Beef!) Stroganoff
Dinner's on! And it's only noon!!! That's because I found me some crockpot recipes to try, and BOY AM I EXCITED! I know some of you out there (including my very own sister in law!) have a THING against crockpot foods....I have this to say to you. Get over it. You've probably only had foods that came from the campbell's "I don't have any taste" cookbook or some 3 ingredient or less thing. I LOVE my crockpot, and I'm not afraid to say it. For the rest of you, here's the recipe I'm trying. It originally calls for chicken, but I'm in the mood for some good red meat SOOOO true to my subconcious need to change every recipe, I have modified it some. I'll give it both ways in case you want to try the chicken one!
Ingredients:
4 chicken breast halves, cubed
(1lb-ish cubed deer or beef steak)
2 T butter or margarine
1 pkg (.7 oz) Italian Dressing Mix
1 (10.75 oz) can Cream of Chicken soup
(Cream of Mushroom would be good with the beef)
1 (8oz) block of cream cheese
OPTIONAL: 1 can sliced mushrooms or equivilant fresh
frozen broccoli (for the beef kind, not sure about broccoli with chicken..maybe?)
Throw the cubed chicken (beef) into the crockpot along with the butter and Italian Dressing Mix. Cook on low for 5 hours. One half hour before serving add the soup, cream cheese, and veggies and cook on HIGH until heated through. Serve over rice or egg noodles.
POINTS: 10 per serving
makes 4 servings
14 points if served over 3/4 cup cooked rice OR egg noodles. 13 points if served over 1/2 cup cooked rice.
Weight Watchers has changed their point system, so this point value is only valid with their NEW system. (My GUESS is that it'd be a few less points with the "old" system, but I can't be sure) Curse you WW for changing what I knew so well.
*I'm thinking I might try it next time with some garlic added. We'll see how that goes.*
Ingredients:
4 chicken breast halves, cubed
(1lb-ish cubed deer or beef steak)
2 T butter or margarine
1 pkg (.7 oz) Italian Dressing Mix
1 (10.75 oz) can Cream of Chicken soup
(Cream of Mushroom would be good with the beef)
1 (8oz) block of cream cheese
OPTIONAL: 1 can sliced mushrooms or equivilant fresh
frozen broccoli (for the beef kind, not sure about broccoli with chicken..maybe?)
Throw the cubed chicken (beef) into the crockpot along with the butter and Italian Dressing Mix. Cook on low for 5 hours. One half hour before serving add the soup, cream cheese, and veggies and cook on HIGH until heated through. Serve over rice or egg noodles.
POINTS: 10 per serving
makes 4 servings
14 points if served over 3/4 cup cooked rice OR egg noodles. 13 points if served over 1/2 cup cooked rice.
Weight Watchers has changed their point system, so this point value is only valid with their NEW system. (My GUESS is that it'd be a few less points with the "old" system, but I can't be sure) Curse you WW for changing what I knew so well.
*I'm thinking I might try it next time with some garlic added. We'll see how that goes.*
Thursday, August 12, 2010
Eggrolls? On a diet? YES!
Baked Eggrolls. It's genius!!! I can hardly wait til they are out of the oven!!! A detailed how-to is going to follow {hopefully} shortly!
Ingredients:
8 egg roll wrappers
1 medium shallot,
1 garlic clove, minced
2 tsp minced, fresh ginger
6 oz boneless, skinless chicken breast, shredded
1/3 cup Kikkoman Low Sodium Teriyaki Sauce
2 tbsp rice vinegar
1 tsp sugar
1 cup packaged coleslaw mix
1/4 cup chopped green onions
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp ground cumin
1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)
You'll need your oven to be at 400*. Mince shallot and garlic and add to a wok (or large skillet if you must) coated with nonfat cooking spray and cook over medium heat for 30 seconds. Add chicken and brown, stirring frequently with a wooden spoon; about 5 minutes. Drain well. Add teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute. On a flat surface, place one egg roll wrapper with a corner facing you (like a diamond!). Place in a row from bottom corner to top corner 4 full tablespoons of filling, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Makes 8 eggrolls
Each Eggroll is only 2 points!
Thursday, July 1, 2010
Parmesan, Chicken & Broccoli Pasta
This recipe is so fast and easy! Very healthy- low in fat, and high in dietary fiber which is great for you! My hubby loved it and told me I could make it 3-4 times a month and he wouldn't get tired of it! How's THAT for a yummy healthy meal!!! PLUS it's quick!
Ingredients:
2 cups cooked whole wheat spaghetti noodles
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
6oz boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese
Directions:
Heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring on occasion. Serve over 1 cup cooked noodles, with remaining mozzerellavand parmesan cheeses.
Serves 2. (Fills me right up!)
480 calories
11g fat
10g fiber
(10 points if your counting!)
To add some extra ZING, you can add some lemon pepper seasoning to the chicken as it cooks.
Since we are going out of town tomorrow I don't have fresh tomato or broccoli on hand. So tonight I used 1/2 cup canned diced tomatoes and 2 cups frozen broccoli. It made the recipe a little too runny so I added 1 tablespoon of water mixed with 1 Tablespoon cornstarch. It turned out perfect!
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