A friend from MOMS club brought us this dish when I was on bed rest with my first child. We all love it. I have continued to use this recipe to pass along to sick friends, friends that just had a baby, etc.
I deliver this dish with green beans, and brownies! I always get it to the baking stage and then have directions written up for how to bake and stuck to the top.
Chicken Stuffing Casserole
4 large chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can evaporated milk
1/2 stick butter
2 boxes of stove top stuffing
Boil 4 large chicken breasts until done. Cut in bite size pieces. Spread on bottom of 9x13 pan.
Sauce:
Combine 1 can cream of celerey, 1 can cream of chicken, 1 can evaporated milk and 1/2 stick of butter. Heat until warm. Pour over chicken.
Prepare 2 boxes of stuffing according to package directions. Spread over chicken and sauce mixture. Cover with foil.
Bake at 350 for 40 mins. Remove foil and bake 10 minutes.
This recipe can also be freezed and reheated later.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, February 13, 2011
Chicken Ole
This one is from my Desperation Dinners Cookbook (meals in 20 mins). Fixed it for the first time tonight and my family LOVED it!
Chickeb Ole
4 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 extra-large or 2 medium onions
2 large green bell peppers
1 can fat free chicken broth (or two boulion cubes and one cup water)
1/2 cup white wine
1 can diced tomatoes
2 1/2 cups instant rice
1/2 cup sliced pimento stuffed green olives (optional)
1/2 cup frozen green peas (optional)
1 1/2 teaspoons minced garlic
2 bay leaves
1 tsp dried oregano
1/2 tsp ground cumin
1/4 teaspoon salt or more to taste
1/4 tsp black pepper
1. If the chicken is frozen, run it under hot water so you can remove packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
2. Meanwhile, heat the oil, over medium heat, in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
3. Cut each breat into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1 inch wide strips. Cut the strips crosswise in hald and add the peppers to the skillet all at once.
4. Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas, garlic, bay leaves, oregano, cumin, salt and black pepper. Stir well.
5. Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well and serve!
Chickeb Ole
4 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 extra-large or 2 medium onions
2 large green bell peppers
1 can fat free chicken broth (or two boulion cubes and one cup water)
1/2 cup white wine
1 can diced tomatoes
2 1/2 cups instant rice
1/2 cup sliced pimento stuffed green olives (optional)
1/2 cup frozen green peas (optional)
1 1/2 teaspoons minced garlic
2 bay leaves
1 tsp dried oregano
1/2 tsp ground cumin
1/4 teaspoon salt or more to taste
1/4 tsp black pepper
1. If the chicken is frozen, run it under hot water so you can remove packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
2. Meanwhile, heat the oil, over medium heat, in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
3. Cut each breat into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1 inch wide strips. Cut the strips crosswise in hald and add the peppers to the skillet all at once.
4. Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas, garlic, bay leaves, oregano, cumin, salt and black pepper. Stir well.
5. Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well and serve!
Creamy Mushroom Chicken
2-3lbs chicken (I use breasts)
4 oz can mushrooms
2- cans cream of chicken soup
1 envelope of dry onion soup
1/2 cup of chicken broth
1. Place chicken in slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cover. Cook on low 5-6 hours.
4 oz can mushrooms
2- cans cream of chicken soup
1 envelope of dry onion soup
1/2 cup of chicken broth
1. Place chicken in slow cooker.
2. Combine remaining ingredients and pour over chicken.
3. Cover. Cook on low 5-6 hours.
Chicken & Noodles over Mashed Potatoes
This is a new family favorite from my Food Nanny cookbook.
I made this for my kids when they weren't feeling well. They gobbled it up! Love finding something that they will eat, even when they aren't feeling well.
Chicken & Noodles Over Mashed Potatoes
1 1/2 to 2 lbs boneless, skinless chicken breasts
4 cups chicken broth or 4 cups water and 4 chicken boullion cubes
6 medium russet potatoes, peeled and cut into two inch chunks
2 Tbs butter
1/3 milk, warmed
salt and black pepper
6 ounces uncooked wide egg noodles
1 can of peas or carrots
1. Put the chicken and broth in a large saucepan and bring to boil over medium heat. Decrease the heat, cover, and simmer 20 minutes, or until chicken is tender and no longer pink. Remove the chicken from the pot to cool, reserving the broth in the pan.
2. Meanwhile, put the potatoes in another pot and cover with water. Add a few shakes of salt and bring to boil. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15-20 minutes. Drain.
3. Remove the pot from the heat and, with mash potatoes with electric mixer. Add the butter, milk and salt and pepper to taste. Cover to keep warm.
4. When the chicken is cool enough to handle, tear the meat into pieces with two forks. Stir the chicken pieces into the broth and place over high heat.
5. When the broth boils, add the noodles. When it boils again, decrease the heat to medium and cook the noodles until tender- following package directions.
Note: for a thicker broth, make a paste by whisking 1/2 cup flower into 1/2 cup cold water in a small bowl until smooth. Pour a little of the paste into the pot after the noodles are cooked. Stir until well blended and boil for one minute, adding more thickening as desired.
6. Stir in the carrots or peas until heated through. Add salt and pepper to taste.
7. To serve, mound the mashed potatoes in the center of the plate and ladle the chicken and noodle mixture over it. Season generously with additional salt and pepper.
I made this for my kids when they weren't feeling well. They gobbled it up! Love finding something that they will eat, even when they aren't feeling well.
Chicken & Noodles Over Mashed Potatoes
1 1/2 to 2 lbs boneless, skinless chicken breasts
4 cups chicken broth or 4 cups water and 4 chicken boullion cubes
6 medium russet potatoes, peeled and cut into two inch chunks
2 Tbs butter
1/3 milk, warmed
salt and black pepper
6 ounces uncooked wide egg noodles
1 can of peas or carrots
1. Put the chicken and broth in a large saucepan and bring to boil over medium heat. Decrease the heat, cover, and simmer 20 minutes, or until chicken is tender and no longer pink. Remove the chicken from the pot to cool, reserving the broth in the pan.
2. Meanwhile, put the potatoes in another pot and cover with water. Add a few shakes of salt and bring to boil. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15-20 minutes. Drain.
3. Remove the pot from the heat and, with mash potatoes with electric mixer. Add the butter, milk and salt and pepper to taste. Cover to keep warm.
4. When the chicken is cool enough to handle, tear the meat into pieces with two forks. Stir the chicken pieces into the broth and place over high heat.
5. When the broth boils, add the noodles. When it boils again, decrease the heat to medium and cook the noodles until tender- following package directions.
Note: for a thicker broth, make a paste by whisking 1/2 cup flower into 1/2 cup cold water in a small bowl until smooth. Pour a little of the paste into the pot after the noodles are cooked. Stir until well blended and boil for one minute, adding more thickening as desired.
6. Stir in the carrots or peas until heated through. Add salt and pepper to taste.
7. To serve, mound the mashed potatoes in the center of the plate and ladle the chicken and noodle mixture over it. Season generously with additional salt and pepper.
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