White Chicken Chili
by Kinder Giron
Ingredients:
1-2 lbs. chicken breasts, boiled and shredded (I use a turkey breast cutlet)
If in a hurry…can use canned chicken or turkey chunks
4 15 oz. cans Northern White Beans, do not drain
2 14 oz. cans of chicken broth
1 4oz. cans chopped green chilies
(can add or subtract depending on spiciness wishes)
1 T. dried minced onion
2 tsp. Garlic powder
2 tsp salt
2 tsp. Cumin
2 tsp. Oregano
1 tsp. Black pepper
can also add ½ tsp cayenne pepper is desired
2 c. sour cream
1 c. milk, half and half or whipping cream
Method:
Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.
This makes a lot! Usually half of this feed a family.
Showing posts with label Chicken Dishes. Show all posts
Showing posts with label Chicken Dishes. Show all posts
Wednesday, December 21, 2011
Monday, November 14, 2011
Garlic Chicken Pasta
Garlic Chicken Pasta
By Natalie Giron
4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil
Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.
By Natalie Giron
4 chicken breasts
1 lb penne pasta (or your favorite)
butter
garlic cloves
basil
Boil water for pasta. Saute chicken in skillet and season with salt, pepper, and anything else you like. I use red pepper, garlic salt or season all. Cut chicken into bite-sized pieces. When pasta is done, add butter and garlic. I add the butter and garlic to taste but you can start with at least 2 Tbl of butter and 1-2 garlic cloves. Toss the cooked chicken with pasta and sprinkle with basil and Parmesan cheese shreds. If you don't want to use garlic cloves, garlic salt is really good too. A little goes a long way, so add to taste.
Monday, July 11, 2011
Aunt Shirley's Chicken Tortilla Casserole
Aunt Shirley's Chicken Tortilla Casserole
By Karen Butterfield
12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese
Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.
By Karen Butterfield
12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese
Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.
Wednesday, July 6, 2011
Chicken Opulent
Chicken Opulent
By Karen Butterfield
6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed
Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.
By Karen Butterfield
6 chicken breasts, cut uo
6-8 slies Swiss cheese
2 cans cream of chicken soup
1/4 can water
1/2 cup sour cream
2 cubes butter
2 sleaves Ritz crackers, crushed
Place chicken in a 9x13-inch pan. Cover with the swiss cheese. Mix together soup, water and sour cream, pour over cheese and chicken. Mix melted butter with the ritz crackers and pour over soup. Bake for 2 to 2 1/2 hour in 275* oven.
Thursday, June 30, 2011
Chicken Tenders
Chicken Tenders
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
Monday, June 27, 2011
Chicken Parmesan
Chicken Parmesan
By Glade Butterfield
1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese
Preheat oven to 375*. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes on each side.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Serve over pasta and additional sauce.
By Glade Butterfield
1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese
Preheat oven to 375*. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes on each side.
Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Serve over pasta and additional sauce.
Monday, June 20, 2011
Chicken Breasts Supreme
Chicken Breasts Supreme
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
By Celeste Giron
3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves
Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.
Saturday, June 18, 2011
Butter Chicken
Butter Chicken (Murgh Makhami )
By Kinder Giron
Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )
Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt
For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish
1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!
By Kinder Giron
Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )
Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt
For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish
1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!
Friday, June 17, 2011
Chicken Cilantro Wraps
Chicken Cilantro Wraps
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
By Celeste Giron
6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas
Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.
Hot and Sour Soup
Hot and Sour Soup
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
By Celeste Giron
8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
Chicken and Asparagus Sandwiches
Chicken and Asparagus Sandwiches
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
By Celeste Giron
1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread
Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.
Barbeque Turkey or Chicken Breasts
Barbeque Turkey or Chicken Breasts
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
By Celeste Giron
2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)
Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.
Monday, June 6, 2011
Sweet and Sour Chicken
Sweet and Sour Chicken
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
Saturday, March 5, 2011
Chicken Enchiladas
Chicken Enchiladas
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
Monday, February 28, 2011
Chicken a La Mexicana
Chicken a La Mexicana
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
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