1 can cream of chicken soup
1/2 c sour cream
1 c Pace Picante Sauce
1-2 tsp chili powder (depending on how spicey you want it)
2 c chopped chicken
1/2 c Montery Jack cheese (or whatever kind of cheese you have)
tortillas
Stir the soup, sour cream, picante sauce, & chili powder in a bowl. Stir 1 cup of picante sauce mixture, chicken and cheese in a different bowl. Divide chicken mixture amoung tortillas, roll and place in a pan. Pour remaining sauce over the tortillas, cover with tin foil and bake at 350 for 40 minutes
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, March 5, 2010
Wednesday, December 2, 2009
Chicken Noodle Soup
6 Cups Chicken Stock (you could also use boullion cubes)
1 skinless, boneless chicken breast
1 yellow onion, finely diced
2 carrots, peeled, halved & thinly sliced
2 celery stalks, thinly sliced
2 oz dried thin egg noodles
3 T. chopped parsley
salt & pepper to taste
In a large sauce over medum-high heat bring the stock to a simmer. Add chicken & simmer until tender 8-10 minutes or so. Remove from heat & let chicken cool in liquid. Take chicken out & cute into cubes. Set aside. Return chicken stock to a simmer. Add onions, carrots & celery. Simmer till softened, about 10 minutes. Add chicken, noodles, parsley, salt & pepper. Simmer till noodles are ready, about 10 minutes.
1 skinless, boneless chicken breast
1 yellow onion, finely diced
2 carrots, peeled, halved & thinly sliced
2 celery stalks, thinly sliced
2 oz dried thin egg noodles
3 T. chopped parsley
salt & pepper to taste
In a large sauce over medum-high heat bring the stock to a simmer. Add chicken & simmer until tender 8-10 minutes or so. Remove from heat & let chicken cool in liquid. Take chicken out & cute into cubes. Set aside. Return chicken stock to a simmer. Add onions, carrots & celery. Simmer till softened, about 10 minutes. Add chicken, noodles, parsley, salt & pepper. Simmer till noodles are ready, about 10 minutes.
Sunday, November 8, 2009
Italiano Chicken
6 to 8 boneless, skinless chicken breasts
salt
pepper
garlic salt
1 bottle Prego Spaghetti Sauce
1 cup Monterey Jack/Colby blend cheese
3 T. Parmesan Cheese
Angle hair pasta
Wash chicken, pat dry and season with salt, pepper, and garlic salt. Place in crock pot. Pour spaghetti sauce over chicken and sprinkle with cheeses. Cook on HIGH 4 to 5 hours, depending on the size of the chicken breasts. Serve over hot, cooked angel hair pasta.
*I do chicken tenders. I also do more chicken, sauce, and cheese if I am serving more people. This recipe is very adaptable to how many people you are serving.
salt
pepper
garlic salt
1 bottle Prego Spaghetti Sauce
1 cup Monterey Jack/Colby blend cheese
3 T. Parmesan Cheese
Angle hair pasta
Wash chicken, pat dry and season with salt, pepper, and garlic salt. Place in crock pot. Pour spaghetti sauce over chicken and sprinkle with cheeses. Cook on HIGH 4 to 5 hours, depending on the size of the chicken breasts. Serve over hot, cooked angel hair pasta.
*I do chicken tenders. I also do more chicken, sauce, and cheese if I am serving more people. This recipe is very adaptable to how many people you are serving.
Friday, October 30, 2009
Chicken Stuffing
6 Chicken Tenders, boneless and skinless
1 can of Cream of Mushroom
1 Can of Cream of Chicken
1 c. sour cream
2 packages of Chicken flavor stuffing
1 2/3 c. of water per package of stuffing
Cook chicken at 350 degrees for about 30 minutes in a 9x13 pan. Drain any juice in pan after the 30 minutes.
In a bowl mix both packages of stuffing and water. Let it sit why chicken is cooking.
In another bowl mix cans of soup and sour cream. You can add a little salt and pepper if you want.
After you drain the juice from the chicken pour the soup/sour cream mixture over the chicken. Next dump the stuffing into the pan. (I cover mine with foil.)
Put pan back into oven, still at 350, for about an hour.
*You can do chicken breast or even do more tenders. I decide on the amount of chicken by the number of people I am feeding. I cook my chicken frozen for the first 30 minutes and if your oven cooks fast, then keep an eye on the chicken. You may not need it to be in for a full 30 minutes. And I usually only use sour cream if I have it.
1 can of Cream of Mushroom
1 Can of Cream of Chicken
1 c. sour cream
2 packages of Chicken flavor stuffing
1 2/3 c. of water per package of stuffing
Cook chicken at 350 degrees for about 30 minutes in a 9x13 pan. Drain any juice in pan after the 30 minutes.
In a bowl mix both packages of stuffing and water. Let it sit why chicken is cooking.
In another bowl mix cans of soup and sour cream. You can add a little salt and pepper if you want.
After you drain the juice from the chicken pour the soup/sour cream mixture over the chicken. Next dump the stuffing into the pan. (I cover mine with foil.)
Put pan back into oven, still at 350, for about an hour.
*You can do chicken breast or even do more tenders. I decide on the amount of chicken by the number of people I am feeding. I cook my chicken frozen for the first 30 minutes and if your oven cooks fast, then keep an eye on the chicken. You may not need it to be in for a full 30 minutes. And I usually only use sour cream if I have it.
Chicken Piccata
Chicken breasts
3 T. Butter
1/4 c. flour
1 T. Lemon Pepper
1/3 to 1/2 c. white cooking wine
2 tsp. minced garlic
1/2 c. chicken broth (making it with bouillon is fine)
1 T. lemon juice (adjust this if you want it more or less lemony)
Capers - to taste- I actually add a little of the juice also
1/2 c. heavy cream
I take my chicken breasts and cut them in half to make them thin. You could also just pound them to make them thin. Lightly salt both sides. (For my family of 3 I can get away with just using 2 chicken breasts so I get 4 pieces of chicken out of it but you can always add more chicken breasts for the size of your family.)
On a plate place about 1/4 c. white flour and a tablespoon or so of Lemon Pepper seasoning, mix. Melt @ 3 T. butter in your biggest fry pan on the stove at about medium heat
Dredge the chicken through the flour spice mixture to coat and place in the melted butter in the fry pan. Try not to move it around in the pan. (Depending on the size of your pan you can do it one at a time or all at once. I do 2 at a time so they don't take as long to cook.)
Cook turning once to completely cook chicken. I can't really give you a time frame, as it depends on how thick the chicken is.
Turn on your oven to around 200 degrees with a platter inside or I just used a pizza pan.
Remove chicken once completely cooked and place on warm plate in oven.
In the frying pan you just used and is still hot add about 1/3 to 1/2 white cooking wine and "deglaze" the pan.
Once almost all the wine has cooked off, add the garlic and let it cook for a couple minutes.
Then add chicken broth, lemon juice, heavy cream and capers. Bring to a simmer and allow to cook until it reduces just a bit!
Pour over the chicken on the platter and serve. I just put it in a bowl and let people add what they want to their plate. We serve it with noodles like fettuchini or I like to use linguini for this recipe.
I know the instructions seem like a lot but it really is simple and it is super yummy! We love this dish!
3 T. Butter
1/4 c. flour
1 T. Lemon Pepper
1/3 to 1/2 c. white cooking wine
2 tsp. minced garlic
1/2 c. chicken broth (making it with bouillon is fine)
1 T. lemon juice (adjust this if you want it more or less lemony)
Capers - to taste- I actually add a little of the juice also
1/2 c. heavy cream
I take my chicken breasts and cut them in half to make them thin. You could also just pound them to make them thin. Lightly salt both sides. (For my family of 3 I can get away with just using 2 chicken breasts so I get 4 pieces of chicken out of it but you can always add more chicken breasts for the size of your family.)
On a plate place about 1/4 c. white flour and a tablespoon or so of Lemon Pepper seasoning, mix. Melt @ 3 T. butter in your biggest fry pan on the stove at about medium heat
Dredge the chicken through the flour spice mixture to coat and place in the melted butter in the fry pan. Try not to move it around in the pan. (Depending on the size of your pan you can do it one at a time or all at once. I do 2 at a time so they don't take as long to cook.)
Cook turning once to completely cook chicken. I can't really give you a time frame, as it depends on how thick the chicken is.
Turn on your oven to around 200 degrees with a platter inside or I just used a pizza pan.
Remove chicken once completely cooked and place on warm plate in oven.
In the frying pan you just used and is still hot add about 1/3 to 1/2 white cooking wine and "deglaze" the pan.
Once almost all the wine has cooked off, add the garlic and let it cook for a couple minutes.
Then add chicken broth, lemon juice, heavy cream and capers. Bring to a simmer and allow to cook until it reduces just a bit!
Pour over the chicken on the platter and serve. I just put it in a bowl and let people add what they want to their plate. We serve it with noodles like fettuchini or I like to use linguini for this recipe.
I know the instructions seem like a lot but it really is simple and it is super yummy! We love this dish!
Monday, October 19, 2009
Chicken Pot Pie
1/2 Cup Butter
1/3 Cup Flour
1/4 tsp. Pepper
1/2 tsp. Salt
2/3 Cup Milk
1/3 Cup Chopped onion (i use minced onion)
1 (5 oz) bag frozen peas
2-3 Potatoes, chopped and mostly cooked (boil)
2-3 Carrots, chopped and mostly cooked (boil)
1 3/4 Cup Chicken Broth
2 Cups chopped Chicken (i use 2 chicken breasts) (boil and Chop)
Boil Chicken, carrots, and potatoes. When they are almost done in seperate pan Heat butter until melted. Add flour, oinion, salt, and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Stir in broth and milk. Heat to boiling stirring constantly for one min. Stir in Chicken and veggies. (keep peas or corn frozen until added)
I use pillbury pie crust. (They come in a two pack) Put on in the bottom of a Pie dish. Pour mixture into crust. Then place other crust on top and pinch edges down and cut slits on top. Bake at 425 for 30-35min.
Notes:
I used a bag of mixed vegetables and just skipped the carrot and peas part cause I wanted more veggies in mine than just carrots and peas. Just keep them frozen like you would the peas until you add them to the sauce.
I also boiled my chicken before and than did my potatoes later so I didn't do them all at once.
1/3 Cup Flour
1/4 tsp. Pepper
1/2 tsp. Salt
2/3 Cup Milk
1/3 Cup Chopped onion (i use minced onion)
1 (5 oz) bag frozen peas
2-3 Potatoes, chopped and mostly cooked (boil)
2-3 Carrots, chopped and mostly cooked (boil)
1 3/4 Cup Chicken Broth
2 Cups chopped Chicken (i use 2 chicken breasts) (boil and Chop)
Boil Chicken, carrots, and potatoes. When they are almost done in seperate pan Heat butter until melted. Add flour, oinion, salt, and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Stir in broth and milk. Heat to boiling stirring constantly for one min. Stir in Chicken and veggies. (keep peas or corn frozen until added)
I use pillbury pie crust. (They come in a two pack) Put on in the bottom of a Pie dish. Pour mixture into crust. Then place other crust on top and pinch edges down and cut slits on top. Bake at 425 for 30-35min.
Notes:
I used a bag of mixed vegetables and just skipped the carrot and peas part cause I wanted more veggies in mine than just carrots and peas. Just keep them frozen like you would the peas until you add them to the sauce.
I also boiled my chicken before and than did my potatoes later so I didn't do them all at once.
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