Creamy Chicken Noodle Soup

 

This is a yummy, comfort food supper. 

INGREDIENTS

·        ¼ cup unsalted butter

·        1 yellow onion, diced

·        3 carrots, peeled and sliced, I use a Crinkle slicer

·        2-3 ribs celery, diced

·        3 cloves garlic, minced

·        2 teaspoons finely chopped fresh thyme leaves

·        ¼ cup all-purpose flour

·        ¼ teaspoon Knorr Chicken bouillon in ¼ cup water or Kirkland Organic Chicken Broth

·        8 cups chicken stock / Kirkland Organic Chicken Broth, or 8 cups water with 3 Tablespoons Knorr Chicken bouillon

·        1 bay leaf

·        Pink Himalayan salt and freshly ground Multi-color pepper, to taste

·        4 cups leftover shredded rotisserie chicken

·        Half a 1lb package of Fettuccine noodles broken in 4ths or 2 cups wide egg noodles 

·        ½ cup heavy cream

·        ½ cup frozen green peas

Optional: 

 

- Add a handful thin spaghetti to the fettuccine. 

- Garnish with fresh parsley. 

 

I prep all of the ingredients before I begin to cook. 

INSTRUCTIONS

·       Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

·        Stir in garlic and thyme until fragrant, about 1 minute.

·        Whisk in flour until lightly browned, about 1 minute.

·        Stir in wine, scraping any browned bits from the bottom of the pot.

·        Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

·        Stir in chicken and pasta and cook until tender, about 10-12 minutes.

·        Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

·        Serve immediately.  Enjoy!

Refrigerates Well. 

Chicken Fried Rice

Ingredients

1 cups Jasmin Rice

2 cups water

1 teaspoon Himalayan Sea Salt

1 tablespoon butter 

2 cups of chicken

3 fried eggs, sliced in strips

2 tablespoons of real bacon

3 tablespoons teriyaki sauce 

3 green onion, chopped

3 carrots, diced

2 celery, diced

Directions
Bring water to a boil with salt and butter. Add rice, cover, and simmer for 20 minutes. Fry eggs and set aside. In a large skillet, stirring quickly, saute veggies with 1 tablespoon teriyaki sauce. Toss in chicken and bacon. Add the rice and the rest of the teriyaki. Stir in egg. Serve hot.

 

 

 

 

Chicken Tortellini Salad

 Ingredients

1 package Buitoni Herb Chicken Tortellini Refrigerated Pasta

1 cup Cherry or Grape tomatoes

1 Bottle Sun-dried Tomato pesto 

Hand full of Baby Spinach

1 dicedred onion

6 Mozzarella Cheese Sticks

Instructions 

Boil tortellini and then cool quickly in a bowl of ice water for about 5 minutes. Chiffonade the spinach into thin ribbon strips. Cut tomatoes in half. Dice onion. cut cheese stick into fourths. Toss together, mix in the sun-dried tomato pesto.  Chill and serve.

Santa Fe Hay Stacks

These are similar to the idea of Hawaiian Haystacks. Each of the items are placed in separate serving bowls. Individual constructs their Santa Fe haystacks in a bowl with the ratios they prefer.

Chicken Breasts marinated in Italian dressing, pan seared, and shredded or cubed.

Brown Rice

White Rice

Black Beans

Corn

Salsa or Pico De Gallo

Shredded Monterey Jack Cheese

Shredded Cheddar

 

 

Chicken Teriyaki Stirfry

This is a dish that can be made fresh or made and frozen then heated when needed. The frozen dish is ready in 10 minutes.

Ingredients
1-2 cups cooked chicken strips or turkey
1 package cooked and chilled Lo Mein or spaghetti noodles 
1/4 sliced water chestnuts
1 small onion diced
1 small red pepper sliced in strips
2 medium size carrots cut in thin match sticks
1/2 cup cubed celery (for frozen)  or diagonal sliced (for fresh)
1 cup broccoli florets broken up and stem sliced
1 cup sugar snap peas
1 tablespoon sunflower oil or oil of choice
1/3 cup Donna's teriyaki marinade
1/3 cup water

Adjust the amount of veggies and meat to your desired proportions.

Directions
When I buy chicken breasts I cook some up so I can have some on hand for quick meals such as this.  You can also use left over turkey for this. Noodles can be boiled ahead of time until firm and then chilled or frozen. Steam veggies till bright green but crisp, and chill or freeze.  Heat one tablespoon oil, toss in chilled noodles. Heat and stir.  Add Veggies, Chicken and 1/3 cup water. Heat thoroughly, about 7 minutes for frozen. Less if made fresh.  Food should be heated through and veggies bright in color. Stir in teriyaki.

Serve.

Optional.  Make a double batch, remove half the noodles while still firm but cooked, veggies while still crisp, and meat when cooked. Cook completely and freeze for a future meal.

Chinese Chicken Casserole

Ingredients

Can of Fried Chinese Noodles

2-3 Cups De-boned Chicken or Turkey-- Cut Up in Bite Sized Pieces

4 Ounce Can of Mushrooms-- Drained

1 Chopped Onion

1/2 Cup Cashew Nuts

3 Ounce Can of Water Chestnuts

Sauce

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Cup Milk

2  1/2 Tablespoons Soy Sauce

Directions

Grease a 9 x 13 dish.  Layer separate layers of 1/2 can fried Chinese noodles, Chicken, mushrooms, onions, cashews, and water chestnuts in the baking dish. Mix the sauce ingredients together.  Pour over layered ingredients. Top with 1/2 can Chinese noodles. Bake at 325 degrees for one hour.  Let stand for 15 minutes before serving.  Serve with rice.  Enjoy!

Chicken-Almond Bake

This was my Aunt Opal's recipe! She made this dish when we visited her back in 1978. So, tasty!  

Ingredients

Can of fried Chinese Noodles 

1 Can Cream of Celery Soup

1 Can Cream of Mushroom Soup

1/4 Cup Milk

1 Small Diced Onion

2 Cups Diced Chicken ( or Turkey)

1/2 Cup Slivered Almonds

1 (4 oz.) Can Mushrooms

1 Small Can Pimentos

Directions

Butter an oblong baking dish.  Spread half a can of fried Chinese noodles on the bottom of the baking dish. pour casserole mixture over noodles.  Top casserole with 1/2 a can of fried Chinese noodles.  Bake at 350 degrees for 30 minutes.

Serve with rice!  Enjoy!

Pomegranate Beef Fajitas or Chicken Fajitas

This recipe has a great zesty fruity flavor. Versatile marinade, fabulous for grilling, pan frying, or fajitas.

Donna's Autumn Chicken Casserole

Makes 9-12 servings.

Ingredients

2 large chicken breast, boiled with onion and celery, de-boned and cubed
1 large can cream of chicken soup
1/2 cup mayonnaise
1/2 rounded teaspoon Jamaican curry powder
2 cups chopped broccoli tops (you can substitute Broccoli Normandy Blend (broccoli, cauliflower, and carrots) )
3 tablespoon lemon juice, freshly squeezed (do not use bottled lemon juice, it makes this dish taste bitter)
1/4 - 1/2 red pepper, diced. Reserve 2 tablespoons chopped pepper to sprinkle on top before serving.
2 scallions (green onion), snipped
1/2 cup cheddar cheese, grated
1/4 cup seasoned cornbread stuffing
1/4 cup almonds, sliced, slivered, or chopped
1 package puff pastries(sheet style or individual pastries)

Directions

Combine chicken, soup, curry, mayonnaise, lemon, chopped broccoli, and red pepper; heat in large pan. While cooking up the creamy chicken mixture (with broccoli) , cook up 2 cups of rice (pre-cooked measure). Place cooked rice in the bottom of a 9×13 inch baking dish. Pour creamed chicken mixture over top of rice. Top with cheese, dry stuffing mix, and almonds. Bake 30 minutes in a 350°F oven.

Top with grated cheese, dry stuffing, almonds, snipped scallions, and 2 tablespoons chopped red pepper. Serve.

Optional
 After cooking top with 2 tablespoons chopped red pepper and 2 snipped scallions.

Substitutions
Previously roasted, cubed, and frozen Turkey can be used in place of chicken in this recipe.

Donna's Country Chicken Salad Sandwiches

This is a savory simple chicken salad sandwich.

Ingredients
4 Steamed Chicken Breasts or Boiled (with onions and celery), Cubed
1/3 Cup Celery, Diced
1/8 Cup Yellow Onion, Diced
Mayonnaise to consistency
1 Dash Garlic Salt

Directions
Steam or boil chicken breast until tender.  If boiling, add sliced onion and celery to add flavor, but discard the steamed vegetables when making the chicken salad (vegetables can be saved and added to a soup stock).  Cut chicken into small cubes. Add freshly diced raw celery and onion, sprinkle with garlic salt and mix well.  Add mayonnaise until desired spreading consistency. Spread on dinner rolls, cream puffs or sliced bread. Can also be used as an appetizer served in a baked wonton shell, on a Triscuit cracker, or rolled in a tortilla with lettuce and sliced on an angle.

Donna's Ranch Chicken Salad Sandwiches

This is Donna's Ranch Chicken Salad recipe and we have used variations of this at Princess Circle meetings and as finger food at special events.

Ingredients
2 cans chicken breast (drained)
1 tablespoon Real Bacon bits
1/8 cup chopped celery
1+ tablespoon mild cheddar cheese finely grated
Ranch dressing (made from Hidden Valley Ranch packet)

Optional-
1 scallion finely chopped
1/2 cup finely shredded lettuce

Directions
Drain chicken and shred chunks. Add bacon, cheese, celery, optional ingredients) and mix well. Add ranch dressing to desired consistency. Serve on crackers, rolls, white or wheat bread (or both), pita bread, or tortillas.

Note: This can be mixed with grapes (red or green, cut in half), nuts (almonds, cashews, walnuts, or pecans) and tossed with salad greens, or pasta (rotini, rigatoni, farfelle, macaroni, mostaccioli, etc.).

Donna's Crema di Pollo e Verdure su Pane Tostato

This is quick and a versatile dish.  Once combined this is served over toast, but it can also fill a pastry for a pot pie; be rolled in a tortilla, topped with cheese, and baked; tossed with fettuccine noodles; made into a rice casserole/ served on a bed of rice; add cubed boiled potatoes for a chowder; drizzled over biscuits; served in a hard roll; or elegantly served over puffed pastry.  This recipe serves 6.

Donna's Creamy Chicken and Rice

Ingredients:

8-10 Frozen Chicken Legs

1 Cup Jasmine Rice

1 10.5 oz Can Cream of Chicken

Season Salt

Cranberry Chicken

I got this recipe from my daughter-in-law Tiffany. She served this when we visiting them in May 2009.

Ingredients:
1 can whole berry, cranberry sauce
1 - 8 ounce bottle Catalina dressing
1 package onion soup mix
Chicken

Directions:
Mix cranberry, Catalina, and onion mix. Pour over chicken. Bake at 350 degrees for 2 hours.

BBQ Pomegranate Italian Chicken

Ingredients:

1 package Zesty Italian Dressing Mix
1/4 cup Pomegranate Vinegar
3 Tablespoon Water
1/2 cup vegetable oil
4 plump boneless skinless chicken breasts

Directions:

Chicken Breasts are thick, slice them in half to make them thinner, this will give you 8 breasts. Marinate chicken in Pomegranate Italian Dressing for 30 minutes. BBQ on medium heat until cooked and tender. These cook fast because they are thin, so watch out.

Serving ideas:
Serve with tossed salad, steamed potatoes, and corn on the cob.

Lemon Swiss Chicken

Ingredients:

7-8 Chicken Breasts, cubed ( cut into 1 1/2 inch pieces)
1 large lemon, juiced and strained
10 slices of swiss cheese
3 small cans Campbell's cream of chicken soup
1 cup melted butter
3 cups cubed stuffing

Directions:

Place cut up chicken in the bottom of a 9x13 baking dish or pan. Drizzle lemon juice, evenly, over the chicken. Arrange cheese slices evenly over chicken. DO NOT DILUTE THE SOUP. spread evenly over cheese. In a pan melt butter and combine with cubed stuffing until all butter is absorbed. Spread stuffing evenly over soup. Sprinkle with parsley. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and cook for 30 minutes to crisp the topping.

Donna's Italian Chicken Pasta Salad

Serves 6 one cup servings

Ingredients:
1 cup Chicken Chunks (fresh or canned)
1 cup Cheddar or Swiss Cheese chunks
4 cups of Italian Four Bean Salad

Directions

Mix all in a large bowl. Place in fridge to chill. 

Donna's Chicken Rice Casserole

Ingredients:

1 family size can of Campbell's Cream of chicken soup
6-8 Pieces of Boneless Skinless Chicken (or any kind of chicken pieces)
1 1/3 cups water
1 cup Garden Harvest Long Grain and Wild Rice (or long grain rice)
1/2 cup slivered almonds
3/4 teaspoon curry powder
2 cups mixed vegetables (corn, beans, and carrots or broccoli cauliflower, and carrots)
1/2 shredded cheddar cheese

Directions:

Mix soup, water, curry powder, rice, and vegetables. Pour into 9 x 13 pan. Place chicken pieces on top of liquid mixture. Top with cheese.

Honey Rosemary Citrus Chicken

Ingredients:

Chicken, whole or cut up
1/4 cup honey
Lemon, lime, or orange
Rosemary

Directions:

Place cut up rinsed chicken in a lidded baking dish. If you do not have a lidded baking dish you can line a dish with foil then when chicken is prepared for oven, top with foil and seal edges. Pat chicken dry with paper towels. Pour honey in a liquid measuring cup. Squeeze the juice of a lemon, lime, or orange into the honey; stirring until thin and runny. Pour over chicken. Sprinkle top of chicken with Rosemary. Place in a covered baking dish, a soaked clay baking dish with a lid or seal in foil. Bake at 350 for 1 ½ hours.

Donna's Savory Herb Chicken

Ingredients:

Chicken, whole or cut up
Seasoning salt
Basil
Lemon pepper
Butter

Directions:

Place rinsed and patted dry chicken in baking dish. Place a butter pat on each piece. Butter makes this dish extra savory, but this dish can be baked without adding butter. Sprinkle seasoning salt over chicken. Sprinkle lemon pepper over chicken. Sprinkle basil over chicken. Bake in a 350°F oven for 1 1/2 hours.