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Stuffed Crescent Chicken Cobbler

Stuffed Crescent Chicken Cobbler
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Ingredients
  1. 2
  2. cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
  3. 1 1/4
  4. cups milk
  5. 1
  6. can (10 3/4 oz) condensed cream of chicken soup
  7. 1
  8. can (12 oz) Pillsbury® Grands®! Big & Flaky refrigerated crescent dinner rolls
  9. 2 1/2
  10. cups shredded deli rotisserie chicken (from 2-lb chicken)
  11. 2
  12. cups shredded Cheddar cheese (8 oz)
  13. 8
  14. slices bacon, crisply cooked, crumbled
  15. 1/4
  16. cup sliced green onions (4 medium)
  17. Sour cream, if desired
Instructions
  1. 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) or 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix potatoes, milk and soup; pour into baking dish. Bake uncovered 15 to 20 minutes or until bubbly and thickened.
  2. 2 Meanwhile, separate dough into 8 triangles. On wide end of triangles, evenly layer chicken and 1 cup of the cheese. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place rolls, point side down, over potato mixture.
  3. 3 Bake 20 to 25 minutes or until rolls are golden brown. Sprinkle with remaining 1 cup cheese and the bacon. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with onions. Serve with sour cream.
Holiday Cottage http://www.holidaycottagepage.com/



Easy Crescent Taco Bake

Easy Crescent Taco Bake
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Ingredients
  1. 1
  2. can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  3. 1
  4. lb lean (at least 80%) ground beef
  5. 3/4
  6. cup Old El Paso® Thick 'n Chunky salsa
  7. 2
  8. tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  9. 1
  10. cup shredded Cheddar cheese (4 oz)
  11. Shredded lettuce, as desired
  12. Diced tomato, as desired
Instructions
  1. 1 Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  2. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  3. 3 Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.
Holiday Cottage http://www.holidaycottagepage.com/



Grandma’s Slow Cooker Chicken Noodle Soup

Grandma's Slow Cooker Chicken Noodle Soup
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Ingredients
  1. 3/4
  2. lb boneless skinless chicken thighs, cut into 1-inch pieces
  3. 2
  4. medium stalks celery, sliced (1 cup)
  5. 1
  6. large carrot, chopped (3/4 cup)
  7. 1
  8. medium onion, chopped (1/2 cup)
  9. 1
  10. can (14.5 oz) diced tomatoes, undrained
  11. 1 3/4
  12. cups Progresso® chicken broth (from 32-oz carton)
  13. 1
  14. teaspoon dried thyme leaves
  15. 2
  16. cups Green Giant® frozen sweet peas, thawed
  17. 1
  18. cup frozen home-style egg noodles (from 12-oz bag)
Instructions
  1. 1 Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
  2. 2 In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
  3. 3 Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
  4. 4 Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.
Holiday Cottage http://www.holidaycottagepage.com/



Howling Wings

Howling Wings
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Ingredients
  1. 30
  2. chicken wing drummettes (about 3 lb)
  3. 1
  4. can (7 oz) chipotle chiles in adobo sauce, chopped
  5. 1
  6. cup zesty Italian dressing
  7. 1
  8. jar (12 to 17 oz) caramel topping (3/4 to 1 cup)
Instructions
  1. 1 Cut off excess skin from each drummette; discard. Place drummettes in large resealable food-storage plastic bag. Add chopped chipotle chiles and adobo sauce and dressing; seal bag. Turn bag to mix ingredients and coat drummettes. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
  2. 2 Heat oven to 425°F. Place sheet of foil in bottom of broiler pan. Arrange drummettes on foil. Bake 15 minutes; drain if necessary. Meanwhile, to make sauce, transfer marinade from bag to 2-quart saucepan; stir in caramel topping. Heat to boiling over medium-high heat; reduce heat to medium-low, and simmer.
  3. 3 Reduce oven temperature to 375°F; brush drummettes with sauce and bake about 30 minutes longer, brushing every 15 minutes with sauce, until browned and juice is clear when thickest part is cut to bone (180°F). Serve drummettes with sauce.
Holiday Cottage http://www.holidaycottagepage.com/



Chicken Pumpkin Stew

Chicken Pumpkin Stew
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 tablespoon(s) canola oil
  2. 1 1/2 pound(s) skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
  3. 1 medium onion, chopped
  4. 1 red pepper, cut in 1-in. pieces
  5. 1 teaspoon(s) minced garlic
  6. 1 can(s) each (14 1/2 oz each) chicken broth and diced tomatoes
  7. 1 tablespoon(s) smoked paprika
  8. 1/2 teaspoon(s) salt
  9. 3 cup(s) 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
  10. 8 ounce(s) fresh green beans, cut in half
  11. 1 tablespoon(s) cornstarch
  12. 1/4 cup(s) reduced-fat creamy peanut butter
Instructions
  1. Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate. Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
  2. Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
  3. Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.
Holiday Cottage http://www.holidaycottagepage.com/



Chicken Pot pIe

Chicken Pot Pie
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Ingredients
  1. 1 pound skinless, boneless chicken breast halves - cubed
  2. 1 cup sliced carrots
  3. 1 cup frozen green peas
  4. 1/2 cup sliced celery
  5. 1/3 cup butter
  6. 1/3 cup chopped onion
  7. 1/3 cup all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 1/4 teaspoon celery seed
  11. 1 3/4 cups chicken broth
  12. 2/3 cup milk
  13. 2 (9 inch) unbaked pie crusts
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden
Holiday Cottage http://www.holidaycottagepage.com/



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