Chicken Tortilla Soup

This recipe if from my Trisha Yearwood cookbook.  Sounds like a good Halloween meal.

Ingredients

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• Three 14-ounce cans chicken broth
• 4 cups half-and-half
• One 10.75-ounce can cream of chicken soup
• 1 cup prepared salsa, mild or spicy
• 4 boneless, skinless chicken breasts, boiled, drained and shredded
• One 15-ounce can black beans, drained
• One 15-ounce can kidney beans, drained
• One 15-ounce can whole kernel corn, drained
• 2 teaspoon ground cumin
• One 1.27-ounce packet fajita seasoning
• One 16-ounce bag tortilla chips
• 8 ounces Monterey Jack, grated
• 8 ounces sharp Cheddar, grated
• 1/2 cup sour cream

Directions

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Chicken Roll Ups

1 package stuffing mix (like Stove Top)
1 cup water

2 eggs-beaten

6 small chicken breasts, pounded (or just sliced thin) to 1/4 thickness

2 cans (10-3/4 oz each) cream of chicken soup

3/4 cup milk

1 tsp. paprika

1.  Combine stuffing mix and 1 cup of water.  Let stand for 5 minutes.  Stir in eggs.

2. Evenly spread stuffing mixture over each piece of chicken.

3. Roll up chicken from short end to enclose stuffing.  Place seam sides down in 9x13 inch baking dish.

4.  Mix soup and milk together and pour over chicken.  Sprinkle with paprika.

5.  Bake uncovered at 400℉ for 30 minutes or until no longer pink.

Serve with mashed potatoes if desired and use sauce as gravy.

Tuscan Grilled Chicken - another Ina Garten recipe

Ingredients

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Lemon Chicken - Ina Garten Recipe

I can't wait to try this recipe!

1/4 c. EVOO
3 T. minced garlic (9 cloves)
1/3 c. dry white wine
1 T grated lemon zest (2 lemons)
2 T freshly squeezed lemon juice
1½ t. dried oregano
1 t. minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon



Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Special Chicken Casserole

Super easy to put together.

2-3 chicken breasts cut into strips or chunks
sliced swiss cheese
1 can cream of chicken soup
6 T. margarine
1 box Stove Top stuffing (chicken flavor)

Place chicken in the bottom of greased casserole dish. Top with sliced cheese until covered. Spread soup over cheese.  Top with stuffing mix from box.   Slice butter and place evenly over stuffing mix.  Cover and bake 1 1/2 hours at 350 degrees.

Chicken Wild Rice Casserole

I haven't tried this yet, but it looks awesome!

2- 4 1/2 oz cans, sliced mushrooms drained (reserve broth) or 16 oz sliced fresh mushrooms
1 cup (2 sticks) butter
small onion, chopped
1/2 cup all purpose flour
3 cups chicken broth
3 cups half-and-half
 4 boneless, skinless chicken breast halves cooked and diced
2- 6 oz boxes long-grain and wild rice mix, such as Uncle Ben's, cooked
1 cup slivered almonds, toasted and coarsely chopped
 4 Tablespoons chopped fresh parsley
 1 teaspoon salt
1/2 teaspoon pepper

Directions:
1.  Preheat oven to 350.  Grease a 9 x 13 x 2-inch casserole dish.
2.  If you use fresh mushrooms, saute them in a large skillet with 1 tablespoon of butter until tender, about 10 minutes.  Drain and reserve juice.
3.  In a large skillet, saute the onion in the remaining butter until tender.  Stir in the flour, cooking 2 to 3 minutes.
4.  Combine the mushroom juice with enough broth to make 3 cups of liquid.  Slowly stir the juice-broth mixture into the onion mixture.  Stir in the half and half.  Cook until the mixture is thickened.
5.  Add the sauteed or canned mushrooms, the chicken, rice, almonds, pimento, parsley, salt, and pepper.  Pour into prepare dish and bake for 30-45 minutes, or until most of liquid is absorbed.

Low Calorie Chicken

Season chicken breasts (desired amount) with salt, pepper, thyme, and oregano.

Place in skillet with 1-2 T. oil.  Cook chicken until browned on both sides.

Add 1/2 cup water, cover, turn heat to low.

Let chicken steam for about 20 minutes.  Serve over rice if desired.

New Chicken Dish - Mexi-Chicken

1 cup rice, cooked
2-4 chicken breasts, chopped and sauteed in oil
2 cans cream of chicken soup
1 small jar salsa
monterey jack and cheddar cheese


Cook rice and chicken.  Place rice in bottom of baking dish.  Top with chicken.  Mix soup and salsa and spread over top.  Cover with cheese and bake until cheese is done at 350 for approximately 20 minutes.

Chicken Dish

4-6 chicken breasts
1 cup sour cream
1 can cream of mushroom soup
1 can Durkee French Fried Onions


Preheat oven to 350.
Place chicken on bottom of baking dish
Mix sour cream and soup and spread over chicken
Top with french fried onions

Cover and bake for 30 minutes~

Meal Ideas - Chicken Edition

Chicken Enchiladas aka "Gringos"
Chicken pie with veggies
Italian cream cheese chicken
Baked Chicken pie (pie crust version)
Shake/Bake
Chicken casserole
King Ranch Casserole
BBQ chicken
Italian chicken (marinade for grill)
Poppyseed Chicken
Chicken and Dumplings
Chicken Tetrazzini
Deluxe Chicken / Chicken Cordon Bleu
Chicken Divan
Chicken Stew
Crescent Chicken
Chicken Ring (Pampered Chef)
Baked Chicken and Rice
Chicken Salad
Rotisserie Chicken Sandwiches
Baked chicken (bone in variety)

Deluxe Chicken Breasts

4 chicken breasts
2 egg yolks + 2 T water
salt/pepper/paprika
1/4 cup bread crumbs
3 t. parm.cheese
2 T. margarine

Sauce:
2 T. margarine
2 T. all purpose flour
1 cup milk
1 t. worcestershire (sp?) sauce
3/4 cup cheddar cheese

Flatten chicken breasts between two pieces of wax paper. Whisk egg yolks with water. Combine flour, salt, pepper, paprika, bread crumbs and cheese.  Dip chicken into egg and then roll in crumb mixture. Place in shallow dish and bake 350 for 20 mins.

To prepare sauce: Melt butter in saucepan; stir in flour. Slowly add milk and cook simmering stirring constantly until thickened. Season with worst. sauce, parm and cheddar cheese.  Transfer to serving dish and top with sauce.
Can  garnish with sliced tomato and green pepper rings if desired.

Chicken Stew (Southern Style)

This is a dish in the south that is many times made in a large cast iron pot on someones farm or back yard when the weather turns cold.  You invite neighbors and friends to bring their own bowl and a dessert and you provide crackers and spoons and beverages.  When I did this I had hay bales set out for people to sit on and I decked out the garage as a little haunted room for the kids.  Neighbors just walked up and had a bowl of warm stew which kept them warm during the nice crisp fall weather.  It was a great time of fellowship and you don't even worry about what your house looks like because everyone is outside.  I am typically to insecure to entertain, but this was such a low key event and the neighbors had a nice time getting to know each other.  When we did this most houses on our street were new so this was nice to bring everyone together.  Now that I think about it most of them have sold and moved on and now we have different neighbors so maybe I need to do it again.  Most people do these "chicken stews" annually, but I am way to chicken for that.

Ingredients
2 hot dried red peppers (without brown stems) (I don't use these)
10-12 whole chickens (to feed 50 people)
1 large can evaporated milk
1/2 gallon whole milk
1 stick butter
salt and pepper to taste

Thickening
1/2 gallon whole milk
2 cups flour (s/r)

Cook chicken and save as much broth as possible.  Cooking chickens separately will yield more broth.  Debone chicken.

Combine evaporated milk, whole milk, chicken, and broth with salt and peppers and butter in a large pot. Bring to a boil and cook for 30 minutes.

Thickening- Combine 1/2 gallon milk and 2 cups flour in a bowl.  Remove soup from heat (if on open flame) or reduce to low on stove and add flour mixture. Stir constantly to reduce lumps. If too thick add more milk.  Remove whole red peppers before serving if used.

Note- To make for regular meal I use one whole chicken and small can of evaporated milk and usually about 1/4-1/2. cup flour with milk as needed.

Serve with saltine crackers.   My husband likes to add Texas Pete to his bowl.

This dish was originally given to me by a local person who always made homemade pimento cheese sandwiches with them for chicken stews so I am including that recipe she shared in case you would like to make them as well. It is really yummy on toasted bread because the cheese melts.  (You could also buy "Stan's" name brand in the store.)

Pimento Cheese
1 large brick Velveeta cheese- softened slightly
1 small jar pimentos (less if desired) drained
sugar to taste
mayo to taste

Shred cheese in food processor and mix until desired consistency.

Chicken and Dumplings - southern style

This is not my picture, but it looks just like mine will look later today.  Perfect for a crisp fall day.

I cook a whole chicken with 1/2 stick margarine in crock pot overnight so the chicken is extra tender.  The skin and bones of a whole chicken is what really gives this recipe its rich flavor.

Drain chicken and pull off meat.  Keep that wonderful broth and put in large pot with chicken meat.

To make dumplings mix the following ingredients:
2 c. s/r Flour
2 T. shortening
broth, milk or buttermilk- enough to make stiff dough

While chicken and broth is at a low boil you want to add the dumplings.  You can drop teaspoonfuls of the dough one at a time or you can roll the dough like you would for a pie crust - just not quite as thin and cut into strips with a pizza cutter and then drop into broth.  I love them both ways so it is just up to you.  If you are really not feeling the dumpling thing you can cut canned biscuits into fourths and add to the broth.  They are similar but not like the real thing. 

Chicken Enchiladas aka "Gringos"

A former co-worker who used to live out west gave me this recipes probably 20 years ago and it is still a family favorite.

2-3 chicken breast cooked (salt to taste)
1 can green chiles, chopped
1 can cream of chicken soup
8 oz. sour cream
1 bunch of green onions
cheese
tortillas (heat slightly in microwave before rolling to prevent tearing)

Bake or boil chicken until done.  Grind chicken in food processor with onions.  Add remaining ingredients except cheese and reserving about half of chiles.  Fill tortillas, roll up and place in large baking dish.  Cover with remaining chiles and cheese. 

Bake 350 for 30 minutes.

Chicken Ring (Pampered Chef Recipe)

 

2 cans crescent rolls

1 can premium chicken in water (drained and flaked)

1/2 - 1.c. mozzarella cheese (shredded)

1/2 c. parmesan cheese 

1/2 onion sauteed in EVOO

1 package steamed broccoli

3-6 T. mayo

1 T. lemon juice

This is great on your pampered chef baking stone if you have one, but if not you can use a regular pizza pan. 

Preheat oven to 350-375 

Mix all ingredients and lay out crescent rolls in pan as shown in photo.

Wrap edges up as shown and sprinkle with cheese slightly if desired.

Bake approximately 25 minutes.

EZ Chicken Pie

3-4 chicken breast (boiled and shredded/chopped)
Spread in dish and season with salt/pepper.

1 1/4 c. chicken broth
1/2 stick melted butter/margarine
1 can cream of chicken soup
(Mix this together and pour over chicken in casserole dish.)

Mix:
1 c. milk and 1 c. + 2 T Self rising flour.
Pour over above mixture.

Bake 350 for 30 minutes

Chicken Casserole

1 whole chicken cooked and de-boned
1 can cream of celery soup (or mushroom)
1 can cream of chicken soup
2 c. chicken broth from cooked chicken
1 stick margarine (melted)
1 bag pepperidge farm dressing

Butter dish. Spread 1/2 chicken in pan. Mix soups and broth and pour 1/2 over chicken.
Repeat layers.
Mix melted margarine with bag of dressing and sprinkle over top.

Bake 30-45 minutes at 350.

EZ Chicken Tetrazzini

3-4 chicken breast or whole chicken boiled until done.
Small box thin spaghetti noodles (cooked in chicken broth)
Drain and chop/shred chicken.

Mix chicken with one can cream of mushroom soup and can of cream of chicken soup.
optional- add sauteed peppers, onions, or pimento)

Mix chicken mixture with cooked spaghetti. Top with cheddar cheese.

Bake at 350 for 30 minutes. (May need to cover with foil need the end to prevent overbrowning.)

Serve and cut like lasagna. Great with salad and bread.

Baked Chicken and Rice

I have not made this in a really long time, but it was one of my daughters favorites.

3-4 chicken breast or strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup raw rice
1 1/2 c. water

Preheat oven to 450 and grease/spray baking dish
Please cut up chicken in bottom of pan and season with salt and pepper.
Add rice, with soups mixed with water.
Cover and bake one hour.

Chicken PAN pie

3 chicken breasts (cooked and chopped or shredded)
2 cans mixed vegetables (drained)
1 can cream of celery soup
1 soup can chicken broth or canned broth
1 stick margarine (melted)
1 c. self rising flour
1 c. buttermilk

Place chicken in bottom of greased/sprayed baking dish. Add drained vegetables evenly over top. Mix broth and cream of celery soup and pour/spread over chicken.
Mix margarine, buttermilk, flour together to form a batter and pour over top sealing edges if possible.
Bake at 350 until done - 30-60 minute.

* note to make buttermilk if only milk is on hand- set 1 c. buttermilk on counter and add 1 t. vinegar- allow to set for 15 minutes then stir.