10/24/12

Chicken and Wild Rice

Ingredients:

  • 1 cup wild rice
  • 1 tbs. salt
  • 4 cups water
  • 1 can cream of mushroom soup
  • 1 – 8 oz. container of sour cream
  • 1 – 4 oz. can of mushrooms (undrained)
  • ¼ cup sherry
  • 1.5 lbs. chicken
  • ½ cup parmesan cheese

 

Preparation:

  • Cook rice (w/ salt) with water for 30-40 minutes
  • Mix soup, sour cream, mushrooms, and sherry.  Pour half over the rice.
  • Arrange chicken over the rice and soup mixture.
  • Spoon remaining soup over the chicken
  • Bake at 375 for 30 minutes… at the end sprinkle cheese over dish.
10/22/12

Chicken Pot Pie

 

Ingredients:

  • 1 – 1lb bag of frozen veggies
  • 1 pound chicken, cooked and cut up
  • 1 can cream of chicken soup
  • 2 cups Bisquick
  • 1 cup milk
  • 2 eggs

 

Preparation:

  • Heat oven to 400 degrees.
  • Mix veggies, chicken, and soup in ungreased 9” pie pan
  • Stir in remaining ingredients with fort until blended and pour over chicken mixture
  • Bake 30 min. or until golden brown.

 

Variation: Instead of using bisquick mix, make 1/2 recipe of the corn bread.  Just remove the last three ingredients to make the bisquick mix and pour the corn bread batter over as you would the bisquick

10/22/12

Cheesy chicken and Rice

Ingredients:

  • 1 can (10 ¾ oz.) cream of chicken soup
  • 1 1/3 cup water
  • ¾ cup uncooked regular white rice
  • ½ tsp. onion powder
  • ¼ tsp. black pepper
  • 2 cups fresh/frozen vegetables
  • 4 skinless, boneless chicken breasts
  • ½ cup shredded cheddar cheese

 

Preparation:  Place everything but meat in a 11” x 8” baking dish.  Top with chicken. Bake at 350 for 50 minutes or until rice is tender.  Top with cheese

Variations:  Use Parmesan cheese and replace onion powder with 1 tsp. Italian seasons for Italian.  Or, replace onion powder with 1 tsp. chili powder and used Mexican blend cheese.

10/19/12

Southwest Chicken Pasta

Ingredients:

  • 3 cups macaroni
  • ½ lb. broccoli cut into small pieces
  • 2 to 3 large carrots
  • 1 can (10 ¾ oz) cream of mushroom soup
  • ¼ cup milk
  • ¾ cup salsa
  • 1 lb. cooked chicken cubed

 

Preparation:  In saucepan prepare macaroni, then add broccoli and carrots for last 4 min. of cooking.  Drain the water.

 

In same saucepan add soup, milk, salsa, chicken and macaroni mixture.

 

Top with cheese if desired.

10/19/12

Spinach and Parmesan Chicken

INGREDIENTS

  • 1 pound pasta
  • 1 tablespoon olive oil
  • 1 pound Chicken, sliced
  • 1 onion, chopped
  • Italian seasoning
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon dried basil
  • 1 (28 ounce) can diced tomatoes
  • 1 (10 ounce) package fresh/frozen chopped spinach
  • 3/4 cup grated Parmesan cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet, heat oil and chicken (sprinkle with Italian seaonsing); cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
  3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.