Blog Archives

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
Write a review
Print
Ingredients
  1. 1
  2. can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
  3. 1
  4. can (10 oz) Old El Paso® hot or mild enchilada sauce
  5. 2
  6. cups shredded cooked chicken
  7. 2
  8. cups shredded Monterey Jack cheese (8 oz)
  9. 10
  10. corn tortillas (6 inches)
  11. 2
  12. medium green onions, thinly sliced
Instructions
  1. 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
  2. 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  3. 3 Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
  4. Expert Tips
  5. Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.
Holiday Cottage http://www.holidaycottagepage.com/



Sunday Supper: Chicken Pot Pie

Sunday Supper: Chicken Pot Pie
Write a review
Print
Ingredients
  1. 1 2/3
  2. cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
  3. 1
  4. cup cut-up cooked chicken
  5. 1
  6. can (10 3/4 ounces) condensed cream of chicken soup
  7. 1
  8. cup Original Bisquick® mix
  9. 1/2
  10. cup milk
  11. 1
  12. egg
Instructions
  1. 1 Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
  2. 2 Stir together remaining ingredients with fork until blended. Pour into pie plate.
  3. 3 Bake 30 minutes or until golden brown.
  4. Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
  5. Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.
  6. Change the flavor by using another variety of condensed creamy soup.
  7. Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
Holiday Cottage http://www.holidaycottagepage.com/



Easy BBQ Chicken Enchiladas

Easy BBQ Chicken Enchiladas
Write a review
Print
Ingredients
  1. 1
  2. can (15 oz.) no-salt-added tomato sauce
  3. 1
  4. cup KRAFT Original Barbecue Sauce
  5. 1
  6. Tbsp. chili powder
  7. 3
  8. cups shredded cooked chicken breasts
  9. 1
  10. can (15 oz.) no-salt-added pinto beans, rinsed
  11. 1-1/2
  12. cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
  13. 2
  14. green onions, sliced
  15. 12
  16. corn tortillas (6 inch)
  17. 1
  18. cup shredded lettuce
  19. 1/4
  20. cup fresh cilantro, chopped
  21. 1
  22. tomato, chopped
Instructions
  1. HEAT oven to 350°F.
  2. MIX tomato sauce, barbecue sauce and chili powder in medium bowl until blended. Reserve 1/2 cup sauce for later use. Add chicken, beans, 1 cup cheese and onions to remaining sauce; mix lightly.
  3. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with reserved sauce. Sprinkle with remaining cheese.
  4. BAKE 15 to 20 min. or until heated through. Top with remaining ingredients.
Notes
  1. How to Shred Cooked Chicken
  2. Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
  3. Make Ahead
  4. These delicious enchiladas can be assembled ahead of time. Refrigerate up to 24 hours before baking in 350ºF oven 25 to 30 min. or until heated through
Holiday Cottage http://www.holidaycottagepage.com/



Stacked Enchilada Recipe

Stacked Enchilada Recipe
Write a review
Print
Ingredients
  1. 2/3 cup chopped green pepper
  2. 2 teaspoons canola oil
  3. 1 garlic clove, minced
  4. 1 cup shredded cooked chicken
  5. 1 cup canned black beans, rinsed and drained
  6. 1/3 cup thinly sliced green onions
  7. 1/2 cup enchilada sauce
  8. 1/2 cup picante sauce
  9. 4 corn tortillas (6 inches)
  10. 1 cup shredded cheddar cheese
  11. Sour cream and shredded lettuce, optional
Instructions
  1. In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm.
  2. In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese.
  3. Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired. Yield: 4 servings.
Holiday Cottage http://www.holidaycottagepage.com/



Chicken Fajitas

Chicken Fajitas
Write a review
Print
Ingredients
  1. 4 tablespoons canola oil, divided
  2. 2 tablespoons lemon juice
  3. 1-1/2 teaspoons seasoned salt
  4. 1-1/2 teaspoons dried oregano
  5. 1-1/2 teaspoons ground cumin
  6. 1 teaspoon garlic powder
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon crushed red pepper flakes, optional
  10. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  11. 1/2 medium sweet red pepper, julienned
  12. 1/2 medium green pepper, julienned
  13. 4 green onions, thinly sliced
  14. 1/2 cup chopped onion
  15. 6 flour tortillas (8 inches), warmed
  16. Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Instructions
  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken.
  2. Seal and turn to coat; refrigerate for 1-4 hours.
  3. In a large skillet, saute peppers and onions in remaining oil until crisp-tender.
  4. Remove and keep warm. Discard marinade.
  5. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
  6. Return pepper mixture to pan; heat through.
  7. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco
Holiday Cottage http://www.holidaycottagepage.com/



Buffalo Chicken Wings

Buffalo Chicken Wings
Write a review
Print
Ingredients
  1. 12
  2. chicken wings (about 2 pounds)
  3. 2
  4. tablespoons margarine or butter, melted
  5. 1/2
  6. cup Gold Medal® all-purpose flour
  7. 1/2
  8. teaspoon salt
  9. 1/4
  10. teaspoon pepper
  11. 1
  12. cup barbecue sauce
  13. 1
  14. tablespoon red pepper sauce
  15. 1/2
  16. teaspoon Cajun seasoning
  17. 1/4
  18. teaspoon ground cumin
  19. 1
  20. bottle (8 ounces) blue cheese dressing, if desired
  21. Celery, carrot and zucchini sticks
Instructions
  1. 1 Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  2. 2 Heat oven to 425º. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
  3. 3 Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
  4. 4 Serve with dressing and celery sticks.
Notes
  1. The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
Holiday Cottage http://www.holidaycottagepage.com/



Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup
Write a review
Print
Ingredients
  1. 4
  2. boneless skinless chicken thighs (1 lb.)
  3. 1
  4. can (10 oz.) diced tomatoes and green chiles, undrained
  5. 2
  6. carrots, cut diagonally into slices
  7. 1
  8. onion, chopped
  9. 1
  10. tsp. chili powder
  11. 1
  12. tsp. ground cumin
  13. 2
  14. cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  15. 4
  16. cups tortilla chips
  17. 3/4
  18. cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Instructions
  1. PLACE chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
  2. USE slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
  3. CRUSH chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
Holiday Cottage http://www.holidaycottagepage.com/



Chicken and Vegetable Noodle Soup Recipe

Chicken and Vegetable Noodle Soup Recipe
Write a review
Print
Ingredients
  1. whole broiler/fryer chickens (3 to 4 pounds each)
  2. 10 quarts water
  3. 3 bunches celery, chopped
  4. 2 pounds carrots, sliced
  5. 2 large onions, chopped
  6. 2 jars (8 ounces each) chicken base
  7. 1/4 cup dried parsley flakes
  8. Salt and pepper to taste
  9. 2-1/2 pounds uncooked fine egg noodles
Instructions
  1. Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
  2. Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
  3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
  4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 64 servings (1 cup each).
Holiday Cottage http://www.holidaycottagepage.com/



Southern Chicken Rice Soup Recipe

Southern Chicken Rice Soup Recipe
Write a review
Print
Ingredients
  1. broiler/fryer chicken (about 3 pounds)
  2. 10 cups water
  3. 2 teaspoons salt
  4. 1/2 cup uncooked long grain rice
  5. 1/2 cup chopped onion
  6. 1/2 cup chopped celery
  7. 1/2 cup thinly sliced carrots
  8. 1/2 cup sliced fresh or frozen okra
  9. 1 can (14-1/2 ounces) stewed tomatoes, diced
  10. 1 tablespoon chopped green chilies
  11. 1 garlic clove, minced
  12. 1-1/2 teaspoons chili powder
  13. 1 teaspoon seasoned salt
  14. 1/2 teaspoon lemon-pepper seasoning
  15. 1/2 teaspoon Creole seasoning
Instructions
  1. Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.
  2. Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
  3. Add the chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
Holiday Cottage http://www.holidaycottagepage.com/



HTML Snippets Powered By : XYZScripts.com