Tag Archives: chicken

Chicken Salad

13 Oct

There really are a LOT of different ways that chicken salad is made. So, when my husband wanted Chicken Salad, I wasn’t sure where to start. Sure, I could just do chicken, mayo, maybe some onion. I have played around with it a couple of times, and finally found the combination that he, my older daughter, and I can all agree on…and here it is!

Chicken Salad

Chicken Salad

What you need:

4 cups cooked chicken, diced
1 cup celery, diced
1 bunch green onions, diced
1 1/2 cups mayo
1 tablespoon spicy brown mustard
1 tablespoon fresh dill, minced or 1 teaspoon dried dill

How to make it:

Add all ingredients to a large bowl. Mix well. Chill for several hours or overnight.

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Slow Cooker Chicken and Green Bean Casserole

20 Jul

My husband went to the store a couple of days ago, and brought home 2 big cans of cream of mushroom soup, 4 cans of green beans, and 2 bags of fried onions as a “suggestion”. I guess it has been a while since I made Green Bean Casserole, and really, it’s just not something I tend to work in to our meal rotation much. So, as I woke up this morning, I had a thought. What if I used the ingredients for Green Bean Casserole and put it over chicken in the slow cooker? I have cooked chicken with cream of mushroom soup before that turned out well, why not add the green beans and onions too? It turned out great, and got rave review from my parents, who are here visiting, and my kids! I doubled the amount of everything to have enough to serve 6. I made mashed potatoes and brown rice to go with it. Only reason I made both was because I didn’t have enough of either to serve everybody, but had plenty with making both! Oh, and the Cheddar Garlic Biscuits were a great addition, too. This was a super easy meal, that came together very nicely.

Slow Cooker Chicken and Green Bean Casserole

Slow Cooker Chicken and Green Bean Casserole

What you need:

4 boneless, skinless chicken breasts
2 10-3/4 oz cans cream of mushroom soup
2 14.5 oz cans green beans, drained
1/2 cup milk
1 teaspoon soy sauce
2/3 cup fried onions, plus more for garnish
1/4 teaspoon ground black pepper

How to make it:

Mix cream of mushroom soup, green beans, milk, soy sauce, fried onions, and ground black pepper in a slow cooker. Place chicken breasts into the mixture, making sure they are fully covered.

Cook on low for 6-8 hours, or high for 3-4 hours.

Serve with mashed potatoes or rice. Garnish with fried onions, if desired, to give it some crunch.

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Chicken, Spinach, and Wild Rice Soup

6 May

A few months back, my younger daughter insisted we get a soup cookbook at the grocery store checkout. I’m sure you’ve all seen them, and sometimes I will flip through one while we wait if something looks appealing. Well, for whatever reason, we HAD to get this one, and since cooking is something I enjoy with both my girls and want to teach them as much as I can, I agreed. It actually has a nice variety of soups, and this was one we’ve had marked for a while to try. Tonight we finally had a chance to try it, and it was perfect. It was actually pretty easy to put together, even with my changes, and the longest part was cooking the wild rice. It worked out nice that I could put the rice in my rice/vegetable steamer while we went to a swim lesson. Then, it was a matter of putting together the rest of the ingredients, which took about 30 minutes.

Chicken, Spinach, and Wild Rice Soup

 

Chicken, Spinach, and Wild Rice Soup

What you need:

6 tablespoons butter
1 /2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 clove minced garlic
5 tablespoons all-purpose flour
3 cups chicken broth, divided
1 1/2 cups milk or half and half, divided
2 cups cooked wild rice
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups chopped spinach
1 1/2 cups chopped cooked chicken

How to make it:

Melt butter in a large saucepan over medium-low heat. Add onion, carrots, and celery, and garlic, and cook until all are soft. Mix in flour and cook for 1 to 2 minutes. Whisk in 1 cup of the chicken broth and 1 cup of the milk. Cook for 5-10 minutes to allow to thicken.

Next, add in remaining chicken broth, rice, thyme, sage, and black pepper. Bring to a boil. Stir in spinach, chicken, and remaining milk. Cook, while stirring frequently, about 2-3 minutes, or until all ingredients heated through.

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Rosemary Garlic Chicken with Mushrooms

26 Feb

Yes, this is very similar to another chicken dish I recently made, but there are some slight differences. First, I paired it with mushrooms instead of green beans and cherry tomatoes. Second, I added a little cooking wine. I used cooking sherry, but marsala or even a white wine would work great in this as well. The wine does give it a little extra pop of taste, but can be left out and still be very good.

Tonight, I paired this with mashed potatoes and steamed asparagus (made in my rice/vegetable steamer). It would also go well with rice and a variety of vegetables, like green beans or broccoli. I have also added some fresh spinach in when I added the mushrooms while cooking, which came out really well too.

Rosemary Garlic Chicken with Mushrooms

 

Rosemary Garlic Chicken with Mushrooms

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/4 cooking wine, like sherry, marsala, or white
1 package fresh mushrooms, sliced
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper. Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, cooking wine, and mushrooms. Cover and cook 15-20 minutes, or until mushrooms are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

25 Jan

This meal was inspired by an episode of Jamie Oliver’s 15 Minute Meals on TV one Saturday morning.  While it’s a little disappointing that cartoons don’t dominate weekend basic cable TV anymore, my kids and I love that there are a couple of cooking shows on to watch since we don’t have full cable TV and the Food Network.  He did the chicken over a pesto pasta with green beans, but I had gotten a lot of cherry tomatoes from Market on the Move, so I decided to make the chicken with green beans and cherry tomatoes.  The rice I cooked separately as a side, but the chicken, green beans, and cherry tomatoes are all cooked  in 1 skillet on the stove top.  This did take more than the 15 minute version from the TV show, but not much more.  We all really enjoyed it, and will be making it again!

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

 

Rosemary Garlic Chicken with Green Beans and Cherry Tomatoes

What you need:

4 boneless, skinless chicken breasts, pounded thin or cut in half through the thickness
1 small onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 pound green beans, trimmed
1 cup cherry tomatoes, halved
Olive oil

How to make it:

Heat olive oil in a large skillet over medium heat.  Add onion and garlic, stir and cook until soft and translucent.

Season chicken with fresh rosemary, salt, and pepper.  Add chicken to the skillet and cook for a few minutes on each side to brown both sides.

Stir in chicken broth, green beans, and cherry tomatoes.  Cover and cook 15-20 minutes, or until green beans are soft and chicken reaches an internal temperature of 165 F.

Serve with rice or mashed potatoes, if desired.

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Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

23 Jan

I’m not sure how, but I had a lot of sweet potatoes.  I think I forgotten I had some and just kept getting more.  Anyway, I have made chicken and roast potatoes many times, but just with russet or gold potatoes, not with sweet potatoes.  To somewhat match the sweetness of the potatoes, I decided to make a honey orange sauce to pour over the chicken.  I baked it all together in a pan with green beans, and was very happy with the result!

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

Honey Orange Baked Chicken with Sweet Potatoes and Green Beans

What you need:

4 boneless, skinless chicken breasts
2 pounds sweet potatoes, peeled and cubed
1 pound green beans
1 small onion, diced
1/4 cup honey
Juice of 1 orange (about 1/3 cup)
2 tablespoons olive oil
1 teaspoon Italian seasoning blend

How to make it:

Preheat oven to 425 F.

In a small bowl, whisk together honey, orange juice, olive oil, and Italian seasoning blend.

Drizzle olive oil in the bottom of a roasting pan.  Add sweet potatoes, green beans, and onions to the pan.  Pour half of the sauce over sweet potatoes, green beans, and onion.  Toss to coat evenly.

Place chicken breasts on top.  Pour remaining sauce over chicken.

Bake in the preheated oven for 30-35 minutes or until chicken reaches a temperature of 165 F.

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Chicken Enchiladas with Creamy Green Sauce

14 Oct

From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store.  They had them available through the Sunizona FarmBox program, so I got 1 pound of them.  I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking.  So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead.  It was perfect!  I really enjoyed it, and so did the rest of my family.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchiladas with Creamy Green Sauce 

What you need:

1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)

How to make it:

Preheat the oven to 350 F.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened.  Stir in chicken, cook for a few minutes more.  Remove from heat.

Meanwhile, in a medium sauce pan, melt the 1/4 cup butter.  Blend in flour and cook for 3-5 minutes.  Whisk in the Salsa Verde and chicken broth, making sure there are no lumps.  Cook, stirring, until sauce boils and thickens.  Remove from heat.  Stir in sour cream and ½ cup cheese.  Then, stir ½ cup of the sauce into the chicken and onion mixture.

Heat a small skillet over medium low heat.  Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll.  Spoon the chicken mixture onto one end of the tortilla and roll up.  Place in 9×13 pan.  Repeat for remaining tortillas.  Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.

Bake uncovered for 20-25 minutes.  Allow to cool and serve.

One of the Chicken Enchiladas with Creamy Green Sauce

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Honey Lemon Basil Chicken

24 Sep

My husband wanted chicken tonight, and since I had basil I needed to use tonight, I thought about using it with some lemon.  Then, I came across a honey, lemon, and basil mixture that sounded really good.  And it was!  It got rave reviews from both girls, and I really enjoyed it too.  I served it with garlic green beans.

Honey Lemon Basil Chicken

Honey Lemon Basil Chicken

What you need:

4 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons honey
Juice of 2 lemons
2 cloves garlic, minced
1/4 cup fresh basil, minced

How to make it:

Heat olive oil in a large skillet over medium-high heat.  Cook chicken in the oil for a few minutes on each side to brown.

Meanwhile, mix together the chicken broth, honey, lemon juice, garlic, and basil.

After chicken has browned, pour in the liquid mixture.  Reduce heat to medium-low and cover.  Cook for 20 minutes, or until chicken is no longer pink and has reached an internal temperature of 180 F.  Remove the lid, and continue to cook the chicken until the liquid reduces to a glaze.  Turn and brush each side of chicken with the glaze.  Remove from heat, and serve.

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Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

2 Sep

Tonight was one of those nights where I had no idea what to make.  Then, a friend of mine shared a picture on Facebook of a chicken and spinach pasta dish, and since I had the ingredients, I decided to give it a try with a few modifications.  It also gave me a chance to use my new stainless steel cookware that I got last week.  It turned out delicious, and I know I will be making it again, maybe even with some different vegetables next time.

Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

 

Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta

What you need:

1/2 pound angel hair pasta
3 tablespoons olive oil
3 cloves garlic, crushed
1 cup diced onion
Juice of 2 lemons
3/4 cup half and half (I just used milk)
1 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups cooked chicken, cut into 1″ pieces
1 cup chopped fresh spinach

How to make it:

Cook pasta according to package directions. Drain.

Meanwhile, in a large skillet, heat olive oil over medium-low heat.  Add garlic and onions, and cook until onions are soft and translucent.  Stir in lemon juice, half and half, chicken broth, and Parmesan cheese.  Continue to cook on medium-low heat until liquid is bubbly.  Stir in chicken, spinach and drained pasta.   Toss and cook for about 5 minutes.  Turn off heat and let sit for 5 minutes to allow sauce to thicken a little.  Serve.

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Slow Cooker Whole Chicken

13 Aug

I got a lucky a few weeks back and was at Fry’s while they were putting out manager’s special whole chickens.  So, I got 2 whole chickens, each just a little over $3.  I put them in the freezer until I had time to get to them.  Since it’s still rather hot here, I decided to try making it in the slow cooker instead of the oven.  It was pure torture smelling this cook a ll day, and luckily, it tasted great.  I used green beans and carrots as the vegetables and ate them as a side to the chicken, but you could use any vegetables you prefer, or just do carrots and celery to add flavor while it cooks.  What’s nice about the slow cooker is that it keeps the chicken nice and moist.  You don’t even have to add any liquid at the beginning, the juices off the chicken will be enough to keep it moist while it cooks.  When it’s done, it just falls off the bone.  Yum!  After I got all the meat off the chicken, I put the bones back in the slow cooker and filled it with water to make chicken broth!

Chicken served with carrots and green beans, plus dinner roll

 

Slow Cooker Whole Chicken

What you need:

1 whole chicken, 3-5 pounds
Vegetables of your choice, I used frozen carrots and frozen green beans
1 onion, diced
1 lemon
2 cloves of garlic
Fresh rosemary
Salt and pepper

How to make it:

Put vegetables and diced onion in the bottom of the slow cooker.

Remove neck and giblets from inside of chicken, and rinse both inside and out.  Generously salt and pepper inside of chicken.

Cut open garlic cloves and rub over all the chicken.  Place inside the chicken.  Set chicken breast side up on top of vegetables.  Squeeze lemon over the chicken and place the rinds inside chicken.  Then, place a few sprigs of rosemary inside the chicken, and place some rosemary leaves on top of chicken, along with salt and pepper.

Cover and cook on low for 6-8 hours, or until a thermometer inserted in the breast reads 180 F.  Chicken should be moist and falling off the bone.  Serve with some of the vegetables, or sides of your choice.

Slow Cooker Whole Chicken

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