chicken

Creamy Chicken Tacos

May 18, 2011 By Holly

2 small cans green chilies
4 frozen chicken breasts, boneless and skinless
1 medium onion, chopped
3 T. butter
2 T. flour
1 can redi-cut tomatoes. puréed
2 c. sharp cheddar cheese, grated
2 c. half and half cream
6 large flour tortillas
5 T. canola oil
salt and pepper to taste

Heat 3 T. oil in frying pan on medium-high heat. Salt and pepper chicken. Place in frying pan and cover. Turn every 10 minutes until cooked through and lightly browned. Shred chicken, when cool enough to handle.

Sauté green chilies and onion in butter for 3 minutes on medium heat. Stir in flour and cook for 1 minute. Slowly add half and half, stirring continually. When mixture is heated through, turn temperature down to low and add 1 c. cheddar. When melted, add chicken and tomato purée and stir.

In frying pan, add 2 T. oil and cook each tortilla on both side for about 30 seconds each.

In a 9 X 13 inch baking dish, place one tortilla in the center, then add 1/2 – 1 cup of the mixture inside. Fold flour tortilla and place seam-side down. Do each one this way. Pour any extra sauce on top and then sprinkle rest of cheese on top.

Bake at 350 degrees for 15 minutes.
Makes for great tasting leftovers, as well!

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Fancy Chicken Salad

May 11, 2011 By Holly

3 cups cold, diced chicken
1 cup finely chopped celery
1/2 cup Almond Accents
2 1/2 tablespoon minced parsley
1 cup sliced seedless red grapes
1 teaspoon salt
1 cup mayonnaise
1/2 cup whipping cream, whipped

Combine first 7 ingredients and fold in last. Chill until ready to serve. Serves 8. Makes wonderful croissant sandwiches. Great on a bed of lettuce with crackers on the side as well. Serves 4-6.

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Chicken Spaghetti

April 27, 2011 By Holly

4 frozen, boneless, skinless chicken breasts (save broth)
1 can cream of chicken
1 can cream of mushroom
4 T. butter
2 stalks celery, sliced
1 medium vidalia onion, diced
1 medium red bell pepper, chopped
16 oz. spaghetti noodles (note a difference from package directions)
1 small jar pimentos
1 lb. Velveeta cheese, cubed
1/2 c. freshly grated Parmesan

Boil chicken (adding salt, pepper, onions, sweet basil and other seasonings you like in chicken, to taste)–save broth.

In a large stock pot, pour in all the chicken broth minus one cup to set aside for the recipe. Heat on high until boiling rapidly. Add spaghetti noodles and cook for the time on the package. Set aside and drain, gently stirring in 2 T. butter.

In a medium sauce pan melt butter and sauté celery, onions and red bell pepper on medium heat until onions are translucent. Slowly add in 1 c. hot chicken broth (after the chicken is completely cooked) and the cream of mushroom and cream of chicken soups (undiluted). Add in Velveeta cubes and melt slowly on medium low heat, stirring often. When melted, add in pimentos. Cube the chicken and slowly stir into mixture.

Layer in a 9 X 13 inch baking dish noodles, then sauce and top with Parmesan. Bake in oven at 350 degrees for 15-20 minutes, until bubbly. Great for company. Serves 8-10. Recipe from a dear woman to me and our pastor’s wife in East Texas, Susie Watkins.

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Chicken Pot Pie

October 21, 2010 By Holly

This recipe comes from a dear friend, who brought this to us when our second child was born. It was the most delicious pot pie I have ever tasted! I have since made it for others and they give rave reviews, which totally justifies the time and care it takes to make it. It is simple delightful on a chilly, fall evening.

1 recipe of never fail pie crust
1 10 oz. pkg. frozen peas and carrots
1/2 c. onion, minced
1/4 c. butter
1/2 t. salt
1/8 t. pepper
3/4 c. milk
3 c. cooked and diced chicken (save broth)–see How I cook chicken for recipes.
1/4 c. pimento (optional)
1/4 c. parsley
1/2 c. mushrooms, sliced (optional)
1/3 c. flour
1/4 t. sage
2 c. chicken broth
2 chicken bouillon cubes

Cook peas and carrots according to package directions. Drain. Melt butter in large sauce pan. Sauté onion and mushroom for 3 minutes (until tender) on medium heat. Slowly stir in flour, salt, sage and pepper. Cook for 1 minute on low heat. Add broth, milk and bouillon cubes. Cook on medium heat until thick and bubbly. Stir in vegetables, chicken, pimento and parsley. Heat until bubbly.

Prepare pie crust and place in your pie pan (I use the Pampered Chef deep dish stone). Pour mixture into pie crust.

(You may want to prepare another half recipe of the pie crust for a top. If you do this, be sure and use a sharp knife to create a few cuts in the top (we like to make a flower) or use a fork to put a few holes in it.)

Bake at 425 degrees for 15-18 minutes or until crust is golden brown.

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How I Cook Chicken for Recipes

October 21, 2010 By Holly

Sometimes I alter this recipe by adding additional spices for the purpose of the chicken, but this is the base of how I make chicken stock. I never buy it in a can. You can keep it in the refrigerator up to 2 weeks or freeze it in individual ziplock bags for a year.

Bag of boneless, skinless chicken breasts
water
1 t. sweet basil
1 small onion, minced
3 cloves garlic, minced
2 t. salt
1/2 t. pepper
4 stalks celery, sliced

Boil for 1 hour. Drain and then strain broth through a fine, mesh sieve. Save broth for recipe, if needed. Chop chicken according to directions for recipe.