White Chicken Chili

From the Bush's Beans Website:

 

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

 

http://www.bushbeans.com/recipes/showRecipes.php?val=282

Cilantro Cream Chicken

 Cilantro Cream Chicken - from Sibyl

4 chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
1 juice of 1 lime
McCormick's Rotisserie Chicken Seasoning (to taste--I like a lot)
salt and pepper to your taste
3 T. butter
1/2 cup chopped cilantro

Brown chicken in butter. Season with spices while cooking and browning. Remove chicken when browned. Add cream cheese in cubes to skillet with butter drippings from chicken Add whipping cream. Add lime juice and cilantro. On medium heat melt and stir all ingredients. Put chicken back in sauce mixture ---cover and cook on low for about 10 or 15 more minutes.

Awesome Chicken Pot Pie

1 rotisserie chicken (cooked from the grocery store)

1 cup chicken broth

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cup of heavy cream

3 tablespoons butter

1 onion chopped

1 cup chopped celery

1/3 cup all purpose flour

1 medium red potato, cubed with peel on

1 cup of fresh green bean, stemmed and cut in half

2 carrots, sliced

½ cup frozen peas

½ cup frozen corn

1 tablespoon chopped fresh parsley

½ teaspoon dried thyme

Package of pie crusts (probably Pillsbury).  Get the one with 2 crusts, for a 9 inch

1 egg beaten

Please note, you can use milk instead of the heavy cream, but it comes out a bit better with the heavy cream (it’s more watery with the milk).  If you want to cut down on calories and fat, I suggest half and half.  It’s actually fairly healthy though, aside from the cream.

Use whatever veggies you like.  Don’t worry if you don’t like the ones in the ingredients.  You can use anything.  Just make the measurements the same.

Procedure

1. Remove chicken from the bones (easier to do when still warm), and cut up.  Set aside.  I cheat with the rotisserie chicken, because it is way easier, and it tastes better.<o:p></o:p>

2. Steam carrots and green beans together until fork tender.  Boil the cubed potato (I cheated…once the carrots and green beans were done, I removed the steamer basket, and threw the potato into that boiling water).<o:p></o:p>

3. Combine the heavy cream and chicken broth and set aside<o:p></o:p>

4. In a saucepan, melt butter or margarine over medium heat.  Add the onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended.  Gradually stir in broth mixture.  Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, potatoes, parsley, salt and pepper, and thyme. You should already have the bottom crust in the bottom of your pie plate or casserole dish.

5. Preheat oven to 400

6. Place second pastry on top of casserole.  Cut a few slits in the pastry to let it breathe.  Flute edges by pinching together. Brush pastry with beaten egg.

7. Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Chicken Carol

8 boneless skinless chicken breasts
1 oz. packet Italian dressing mix (dry)
~2 Tbs butter, margarine, or olive oil
1 can cream of mushroom soup
1/2 cup to 1 cup of dry white wine
1/2 small, round container of cream cheese (onion & chive or garden veggie)
Brown chicken breasts in butter (or whatever) and half the packet of dressing mix. Remove chicken from skillet. Add soup, wine, cream cheese, and remaining dressing mix. Stir over medium heat until smooth and well blended. Place breasts in a lightly greased baking dish. Pour soup mixture on top. Bake at 350 for about 45 minutes until top is brown and chicken is cooked through.

I usually use 4 breasts, but I don't bother to cut down the sauce recipe. What the heck do you do with half a can of mushroom soup? I usually make baked potatoes with this, and the extra sauce is yummy as a topping. I also use 98% fat free soup and reduced fat cream cheese with no obvious change in taste

Very Easy Chicken Pot Pie

Here is a very easy Chicken Pot Pie recipe. I hope you and your family enjoy it.

Enjoy! Heather Piliponis


4-5 chicken breasts - cooked and cut into pieces
1 can chicken broth
1 16 oz can of veg-all
2 cans of cream of celery soup

Mix these together in a baking dish.

Then Mix 1 cup milk, 1 stick butter softened, and 1 cup self-rising flour together with a fork. Pour on top of Chicken mixture. Bake for 45 minutes to 1 hour at 350 degrees.

Yummy! Can be split into two dishes and frozen as well.

Easy Cuban Mojo Chicken & Black Bean Salad

From Chelle:

"Yet another easy meal from my magazine tear outs. I would double the marinade recipe if you like lots of sauce. The lime gives the chicken a great kick. Very yummy. Oh, and the jalapeno in the black bean salad was perfect, not to spicy, just a nice flavor for the medley of beans and oranges. these are things that my pea brain would never think to mix together. I was floored at how good it all tasted together. So have at it."

Cuban Mojo Chicken with Mandarin-Black Bean Salad

Marinade:
¼ cup fresh orange juice
¼ cup fresh lime juice
2 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano, crushed
½ tsp paprika
½ tsp salt

4(5oz) chicken breasts

1. Combine 7 ingredients in dish or plastic bag: add chicken. Cover or seal and let stand 20 minutes (or longer if you have time)
2. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel.
3. Coat non stick skillet with cooking spray; heat over medium high add chicken and cook 4-5 minutes on each side or until done. ( I grilled it in an indoor grilling/panini machine) Remove and keep warm.
4. Add marinade to skillet and bring to boil. Boil for 2 minutes, stirring often.
5. Cut cooked chicken diagonally into ½ inch thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arange chicken slices around salad, and drizzle chicken evenly with warm marinade.


Mandarin Black Bean Salad:

2 cups mandarin oranges well drained
1 cup canned black beans drained and rinsed.
¾ cup jicama ( I had no idea what this was so I omitted it, I bet you can find it at the world market)
2 Tbsp chopped red onion
2 Tbsp seeded, minced jalapeno
2 Tbsp shredded fresh mint leaves ( I substituted cilantro since I had a bunch)
¼ tsp salt


Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.




*I added some of the mandarin OJ to this and a splash of the lime juice - also - halved grape tomatoes

Chicken Casserole

This is an old standard and I'm sure many of you already have this recipe but I made it for Jen when Ava arrived and she called and asked for the recipe so I thought I would post it.

My friend and college roommate Mandy shared this with me. We used to make it every Wednesday Night and eat it while watching 90210. Yes.We.Did. (The only change I have made over the years is adding the cup of rice.) I usually serve this with squash - Summer or acorn.

Easy Chicken Casserole

3 or 4 chicken breasts *or if you're in a hurry* 2 cans chicken
1 can cream of mushroom soup
8oz sour cream
1 cup (cooked) minute rice
Salt & Pepper to taste
Ritz type crackers
Butter


First: Boil the chicken to cook it and then cut into small bite sized pieces (*or* open the cans, drain and rinse.) While that's cooking, microwave your minute rice (1/2 cup rice / 1/2 cup water - nuke it for 5 minutes)
Second: Layer chicken on bottom of casserole dish
Third: Mix rice, sour cream, and cream of mushroom soup togther and season with S&P
Fourth: Spread mixture over chicken
Fifth: Crush up crackers and layer them over the top
Last: Melt butter and drizzle over casserole

BAKE 30 mins at 350

Sweet & Crunchy Chicken

*This is a recipe I got while doing e-diets a few years ago.

Ingredients:

Grape Nuts Cereal
FF Mayonnaise or Salad Dressing
Honey
Chicken

(I don't measure anything, sorry!)

1. Crush grape nuts (I do this in the blender on pulse - Not pulverized but needs to be more like breadcrumbs and less like grape nuts - you could also put them in 2 ziploc bags and pound them or even step on them!)

2. Coat chicken generously with mayo (I use a basting brush for this)

3. Coat chicken with grape nuts mixture

4. Drizzle honey over chicken

Bake at 350 for about 25 minutes. - When chicken is cooked - turn oven to broil to get coating nice and crunchy - broil for about 1-2 mins on each side. (Use a good metal flipper when broiling 2nd side to be sure and get the coating flipped over with the chicken.)

YUMMY!

wendy b's chicken tetrazzini

*I haven't made this yet but it's on the list! My mama friends love it!.

wendy b's chicken tetrazzini

2-3 lbs fresh chicken breasts, cut into bite size pieces
at least 1 full package of sliced fresh mushrooms (for ours - i use 2 huge packages of fresh m'rooms. they cook way down)
- reserve the liquid from sautéing the m'rooms (in butter, of course!)
6 tbs real butter, divided
1 large jar of pimentos, drained
1 can cream of chicken soup
1 can evaporated milk ( 1 1/4 cups is what it should be)
cayenne pepper to taste
celery salt to taste
kosher salt to taste

1 box thin spaghetti, broken up
1 small onion, diced
1 generous cup or more of sharp cheddar
1/4 cup or more of fresh shredded parmesan
1 cup plain breadcrumbs

boil spaghetti, drain. toss with some butter. Mix spag. with sautéed m'rooms (reserve liquid and set aside) and drained pimentos. Set noodles aside.

cook chicken and onions in butter until chicken is no longer pink

add all seasonings, then add the m'room liquid and stir in the cream of chicken soup until smooth.

slowly add the evap. milk and stir until smooth. continue simmering this sauce for 5 minutes

put spag mixture into greased (yes, with real butter) 9X13 casserole dish
pour chicken sauce over the spaghetti
sprinkle top with your cheddar and parm

in micro, melt butter and mix with breadcrumbs
sprinkle crumbs over top of cheese, then sprinkle the top of the crumbs with a bit more shredded fresh parm (b/c it will get toasty and crunchy yum)

bake uncovered at 350 for 30 minutes

SunDried Tomato Crusted Chicked with Sunny Butter Sauce & Couscous

From a publix magazine - My boss made this for us last Christmas and it ROCKED!

(Click pictures to enlarge to printable /readable size!)








We made this for Bruce and Allen's Birthday meal along with Deanna's Chocolate Cake. It was Awesome!!

Nancy's Nutty Oven Fried Chicken

Nutty Oven Fried Chicken

 

1 cup biscuit mix

2 tsp paprika

1/2 tsp salt

1/2 poultry seasoning

1/2 rubbed sage

1/3 c finely chopped pecans

5-6 chicken breasts

1/2 c evaporated milk

1/3 c margarine or butter, melted

 

Combine biscuit mix, seasonings and pecans: mix well.

 

Dip chicken in milk, coat generously with pecan mixture.

 

Place in a lightly greased 9x1392 inch baking pan.

 

Drizzle butter over chicken.

 

Bake uncovered at 350 for one hour - or until done.

 

 

Quick Quesdillas

Quick Quesdillas

Christy Says: "this is my standby for when I don't have much time"

tortillas - about 12

queso cheese, shredded - about 1.5 pounds

1 bell pepper (any color) - chopped

1 onion - chopped

2 cloves garlic - chopped

Sauté vegetables in olive oil until tender.

Put tortillas in skillet on medium heat, fill one side with cheese and vegetables, fold over and cook until cheese is melted.

Cheesy Chicken Pot Pie

This one is too easy. It's a complete meal in itself, so you don't need much (if anything) to go with it. I'm making two or three and taking one to church tomorrow.


Cheesy Chicken Pot Pie

1 1/2 cups chicken stock/broth
1 c. cooked, shredded chicken meat
1 c. mixed vegetables (this varies depending on what I have on hand)
1 1/2 cups shredded Cheddar cheese (I've used Swiss and it works well also)
2 T. cornstarch
1/4 c. milk
2 9" pie crusts


1. In a medium saucepan combine the stock/broth, chicken, and vegetables. Bring to a boil.

2. Mix cornstarch with milk and stir into stock mixture. Cook, stirring constantly for 5 minutes. Remove from heat and let cool for about an hour.

3. Preheat oven to 325 degrees.

4. Stir cheese into filling mixture and pour entire mixture into 9" pie crust. Top with second crust, and cut slits in top crust. Place on cookie sheet and bake for about 45 minutes or until top crust is golden brown.

Chicken Tortilla Soup

By: Angela who says, "Literally, a recipe I made up"


1 large onion chopped
garlic (as much as you like), chopped
olive oil
1 large can tomato sauce
3 cans chicken broth
1 large bag frozen corn
salt & pepper
cumin to taste
1 bunch cilantro chopped, or 1 tbs. dried


Saute onion and garlic in olive oil until onion is soft and translucent. Add the rest of the ingredients and bring to a boil making sure to stir often so it won't stick. Lower heat to low and let simmer for a couple of hours. I usually use about 5 cloves garlic and a HUGE amount of cumin. Crumble up tortilla chips in it, add a little dollop of sour cream and cheese.

Roasted Whole Chicken & Veggies

Roasted Whole Chicken & Veggies

Courtesy of Nigella Lawson...

A whole chicken - thawed
red peppers
sweet potatoes
onion
garlic

sea salt / fresh ground pepper

parsley

don't peel the garlic or the sweet potato

cut the vegetables in big chunks

Toss veggies with olive oil, sprinkle with sea salt and cracked black pepper

Rub chicken with olive oil, sea salt and cracked black pepper

* if you pack the roasting pan, the veggies get soft and yummy.
* if you don't, they roast more than mush

* I will actually usually do 2 pans - One with the chicken just laid on top of some of the veggies and a pan of veggies alone.

roast at 400 until chicken & veggies are nice & golden and caramely - about an hour - use a meat thermometer if you're not sure!

sprinkle with fresh chopped parsley when done (you may be tempted to leave this ingredient out but it does add a lot to the dish!)

*Takes about an hour to cook - AT the 1/2 hour mark, turn the chicken over and the veggies as well. Turn veggies about 3 or 4 times starting at the 1/2 hour mark.

Chicken w/ Black Bean Sauce & Egg Drop Soup

Recipe submitted by: Angela

SHOPPING LIST:

teriyaki sauce (store bought of your choice either in Asian section or in section where the condiments are)
garlic - chopped
1 pound boneless skinless chicken breasts cut into 1" pieces
vegetable oil
1 red bell pepper sliced
1 cup mushrooms sliced
1 cup zucchini sliced
1/2 cup cashews
Water Chestnuts
black bean sauce (you can buy in the Asian section of the grocery)
rice


Optional if you want to make the accompanying soup:

4 cups chicken broth
3 green onions chopped fine
2 eggs beaten
cornstarch

CHICKEN WITH BLACK BEAN SAUCE

Combine 1/4 cup teriyaki sauce and 2 minced cloves of garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.

Heat 2 tbs. vegetable oil in wok or heavy large skillet over high heat. Add bell pepper, mushrooms, water chestnuts and zucchini and cook until almost tender, stirring constantly, about 4 minutes. Remove to a bowl. Add chicken with marinade and 3 tbs. black bean sauce. Stir until chicken is cooked through, about 4 minutes. Add vegetables and cashews and heat through. Serve over steamed rice.

EGG DROP SOUP

Bring chicken broth to a boil. Dissolve 2 tbs. cornstartch in 4 tbs. water. When broth is boiling add cornstarch mixture, green onions and salt and pepper to taste. Reduce heat to low and slowly drizzle in egg.

Madras Chicken Curry & Naan

Madras Chicken Curry
Recipe from Tanja - Picture by Chelle

3-4 chicken breasts
6 tbsp. butter
3 onions
1 garlic clove
1 1/2 tbsp. curry
2 cups vegetable broth
2 tbsp. chutney
1/2 cup raisins
2 medium-sized tart apples, peeled and cut into small pieces
1/2 tsp. ground ginger
1/2 tsp. salt
1 tsp. butter
50 gr. sliced almonds
100 ml whipping cream (a little more than 1/3 of a cup)
2 tbsp. lemon juice.

Wash and trim chicken breasts, cut into small pieces. Roll in flour. (I put them into a large ziplock bag, add 3-4 tbsp. flour and shake until evenly coated.) Melt 4 tbsp. butter in a large skillet and brown chicken pieces (about 10 min. on medium heat). Set aside.
Dice onions and brown in pan along with crushed garlic. Set aside.
Melt 2 tbsp. butter and add curry, broth, chutney, raisins, apple pieces, ginger and salt.
Melt 1 tsp. butter in small skillet and roast almond slices. Mix in whipping cream.
Combine all ingredients in large skillet and cook on low to medium heat for about 15 minutes (no lid, should be bubbling slightly). Stir in 2 tbsp. lemon juice and season to taste.
Serve with basmati rice


Naan:
Recipe from Angel

1 tsp dry yeast
1 1/4 cups warm water
3 cups unbleached white flour, plus a bit more for kneading
1 1/2 tsp salt
1 tablespoon olive oil
lots of chopped garlic, about 3 or 4 cloves plus a few tablespoons olive oil

1. dissolve yeast in the warm water and let mixture sit for 10 minutes.
2. in a large bowl, combine 3 cups flour and the salt. (we used our kitchenaid mixer, which was much faster)
3. add the olive oil to the yeast water. pour yeast water over the flour, and stir well with a sturdy spoon.
4. once the dough comes together, spoon it out onto a floured surface.
5. knead the dough 5 to 8 minutes, adding flour as needed to prevent sticking. don't add too much flour, the dough should remain soft and slightly tacky. once it's smooth, place it in a greased bowl and cover with a damp towel. put in a warm place and let rise until doubled, a little over an hour.
6. punch the dough down and turn it out onto a lightly floured surface. cut the dough into three equal pieces. form each piece into a ball.
7. place a baking stone (ideal surface) or two baking sheets into a preheated 500 degree oven. let the pans or stone heat up for at least 5 or 10 minutes. flatten each dough ball into a 9 inch round with a rolling pin.
8. slide dough onto the baking stone or heated baking sheets. bake them for 8 to 10 minutes, rotating them in the oven if necessary.
9. during the last 2 or 3 minutes of baking, brush the bread with the olive oil/crushed garlic mixture.

makes 3 9 inch naan rounds.