Chicken Gnocchi Soup - You might think you're at Olive Garden...

4 T Butter
1 T Olive Oil
1 C diced Onion
1-2 C sliced or shredded Carrots
2 Cloves of pressed Garlic
1/4 C Flour
1 Quart Heavy Cream (or Half & Half, Milk - choose your fat level)
28-32 oz Chicken Broth (or Bouillon and Water)
1 T dry Chicken Bouillon Crystals (optional - or Salt to taste)
1 T fresh Thyme (or 1 t dried Thyme)
1/4 C fresh Parsley (or 2 T dried Parsley)
1/2 C diced Celery (or 1 T Celery Seed)
2 C roughly chopped Spinach
1-2 C diced Cooked Chicken (rotisserie works great)
1 16 oz pkg Potato Gnocchi
Dash or two of Tobasco (to taste)
Salt and Pepper to taste

In large pot add butter and olive oil.  Saute onion, celery, carrots, and garlic until onion is tender.  Add flour to create a roux and cook an additional minute.  Add the cream, chicken broth, bouillon, parsley, thyme, tobasco, spinach and chicken.  Whisk and continue stirring until it starts to thicken.   Add gnocchi and cook approximately 5 minutes until gnocchi is done.

(This is a combination of MANY internet searches, MANY visits to Olive Garden... It is ALWAYS delicious.  My version is probably almost perfect!) ;)

Baked Chicken Cordon Bleu...

4 Large Chicken Breasts
8 Slices of Ham
8 Slices Swiss Cheese

1 C Flour
1 t Salt
1/2 t Pepper
1 t Powdered Mustard

2 Eggs
2 T Water

1 C Seasoned Bread Crumbs

2 T Honey Dijon Mustard (or Reg Dijon and add 1 T Honey)
3 T Vanilla Greek Yogurt
1 T Regular Mustard


Cut chicken breasts in half and pound until about 1/3 inch thick.  Place a slice of ham and cheese on flattened chicken breast and roll up.  Roll in flour mixture.  Then Egg mixture.  Then bread crumb mixture.  Place seam side down in greased casserole dish.  Bake at 450 degrees for 35 minutes or until meat thermometer reads 165 degrees. 

Shoyu Chicken...Round Two

1 C ALOHA Soy Sauce
1 C Vinegar
1 C Water
1 C Brown Sugar
4 Cloves of Garlic (minced)
1/4 C Fresh Ginger Root (chopped)
2 Green Onions (snipped small)
1 t Black Pepper
2 t Dried Oregano

2 -3 lbs Chicken (traditionally you'd use thighs and legs... but I usually have breast meat, have learned to find boneless skinless thighs though!  ONO!)

Combine all ingredients and marinate chicken for at least 2 hours.  Grill or Broil!

(Another version.  The one I usually use... And to make it Vegan, I marinate PORTOBELLO MUSHROOMS.  Sooo good!  As always, serve with 2 scoop rice and mac salad!)

Chicken Cordon Bleu Casserole...

1 6 oz Pkg. Chicken Flavored Stuffing Mix
1 10 3/4 Can Cream of Chicken Soup
1 Tbsp Dijon Mustard
3 Cups Cubed (Cooked) Chicken
3 Cups Fresh Broccoli Florets
2 Cups Cooked Chopped Ham
6 Slices of Swiss Cheese

Preheat oven to 375.  Prepare stuffing as directed on package.  Mix soup and mustard in a bowl.  Add Chicken, broccoli and ham.  Spray a 9x13 baking dish with cooking spray.  Spoon chicken mixture into dish, top with cheese slices and stuffing.  Bake 45 min or until heated through.

(This was a Pintrest find... The name and magazine photo conjured up delicious thoughts in my head.  It fell quite short of my expectations...  But, the reason I'm putting it on here even though it wasn't my favorite is that it has LOTS of potential.  The flavors were awesome!  I would call this made as directed a "low cal dish", I researched it and 1/12 serving (good size!) is only 190 calories total.  If you're expecting lo-cal you'll be delighted.  If however, like me, you take the word "casserole" to mean "delicious comfort food"... You might be disappointed.  Here's what I did AND what I will do the next time I make this.  Because as I said, it has lots of potential and the flavors truly are there!  I steamed my broccoli before adding it to the sauce.  Tender crisp.  It was a good choice.  I also did not use chopped ham.  To me, Cordon Bleu has ham SLICES, so that's what I used.  Very thin slices and laid it out under the cheese, but on top of the chicken mixture.  Also a good change.   I didn't find out until eating it for dinner how thin the sauce is.  To me, it's needs a thicker, heartier, creamier "sauce".  Something reminiscent of a chicken divan sauce.  At the very least I will use 2 cans of cream of chicken, 2 Tbsp mustard and probably 1/4 C mayonnaise.  I give it (made as directed) a solid B, but with the opportunity to tweak a few things and resubmit it for FULL POINTS!)  This concludes your "Cooking with Betsy" spotlight... ;)  

Chicken Spaghetti...

1 Cut Up Fryer Chicken
1 Onion - chopped
1 Celery Stalk - chopped
2 Cloves Garlic - minced
1 Green Pepper - chopped
1 tsp Salt
1/2 tsp Pepper
6 Tbsp Butter
1 14 oz Can Chicken Broth (2 Cups)
1 10.5 oz Can Cream of Chicken Soup
2 C Shredded Sharp Cheddar Cheese
1 16 oz pkg Velveeta Cheese - cubed
1 16 oz pkg Spaghetti Noodles

Cook and shred the chicken.  Reserve  the "broth" as the "water" to cook the spaghetti noodles... Chop veggies and saute them in the butter with salt & pepper until the onions are soft and clear.  Combine broth, cream of chicken and velveeta in microwave safe bowl.  Cook until melted and smooth.  (About 5-7 minutes, stop often and stir)  Combine sauteed veggies, chicken and (drained) noodles with cheese mixture.  Stir until well coated.  Spray a 9x13 casserole dish and pour mixture in.  Top with shredded sharp cheese.  Bake at 350* for about 45 minutes until hot and bubbly.

(I put this in two 8x8 casserole dishes and freeze one before baking... Delicious comfort food!)

Shoyu Chicken...

 

2 Cups Soy Sauce
1 Cup Brown Sugar
½ cup Sprite or Water
4 Cloves Pressed Garlic
2 pieces ginger, crushed
2 Green Onions - Snipped Small

1 Tray of Chicken Thighs & Drumsticks

Mix all together and marinade chicken in sauce for at least 2 hours.  Broil or grill chicken.  Serve with steamed white rice and Mac salad.  Aloha!

Chicken & Pineapple Skewers...

4 Serano Chili Peppers (seedes and finely chopped)
4 Tbsp finely chopped Cilantro
4 tsp Lime Zest
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
4 Tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 lbs boneless, skinless Chicken Breast (cubed)
1 fresh Pineapple (cut into 1" cubes)

Combine the serranop pepper, cilantro, lime juice & zest, brown sugar, oil, salt and pepper in a medium bowl.  Add chicken and transfer all to a ziploc freezer bag.  Marinate 2-24 hours.

Thread the cubes of chicken and pineapple chunks onto wooden skewers.  Grill until done.  I serve it over Cilantro Lime Rice.

Chicken Noodle Soup...

4 Large Chicken Breast halves (with skin & bones)
1 Gallon of Water (16 C.)
1 large Onion (diced)
4 large sprigs of Parsley
6 Stalks of Celery (divided)
6 Large Carrots (divided)
1 1/2 tsp. Salt
2 Tbsp. Dill Weed
2 Tbsp. Chicken Bouillon Crystals
1 Tbsp. Cornstarch dissolved in 1/2 C. Cold Water

In a large pot, place chicken, water, and onion.  Use 4 leafy stalks of celery broken into large pieces and 3 of the carrots cut into 6 large pieces.  Add to chicken mixture and bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Remove from heat and let cool to handle.  Remove chicken from bone, tear and return to broth, discard cooked parsley, celery and carrots.  Chop remaining (raw) celery and carrots into bite size pieces.  Add to broth.  Add salt, dill weed, bouillon crystals and cornstarch mixture.  Bring to boil stirring constantly.  Add noodles and cook until noodles and veggies have reached desired tenderness.

(Grandma Norma makes the best chicken noodle soup!  I'm not sure how much like her recipe this is... but, it was her recipe that introduced me to dill weed, a favorite addition.  I think the main difference between mine and Grandma's is that I like lots of chunky veggies in mine.  I often add extra carrots, celery, green beans and corn.  The Christensen family likes to eat their chicken noodle soup over mashed potatoes!)

White Chili...

1 Tbsp Olive Oil
1 Onion (chopped)
2 Cloves Garlic (minced)
2 Tbsp Flour
2 Boneless Chicken Breasts (cooked & chopped)
1 Can Chicken Broth
1 4 oz Can Green Chilies (diced)
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano
1/2 tsp Tabasco (optional to taste...)
3 14.5 oz Cans Great Northern Beans (separated)
1 C Shredded Monterey Jack Cheese

In a large sauce pot, saute onion and garlic in the olive oil until tender. Sprinkle the flour and coat the onion mixture well. Add broth, chicken, chilies, seasonings and 1 1/2 cans of great northern beans. (In a blender, blend the remaining 1 1/2 cans of beans until smooth and add to pot.) Heat to boiling, stirring often to prevent settling and scorching, reduce heat and simmer for 10 minutes. Sprinkle cheese over each individual serving.

(This tastes a little like a chicken enchilada soup...It's yummy! Serve with fresh french bread or cornbread and honeybutter.)

Chicken Enchilada Casserole...

1.5 Lbs. Boneless Skinless Chicken Breast
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Diced Green Chilies
1 1/2 C. Shredded Cheddar Cheese
1 Medium Yellow Onion (diced)
18 Corn Tortillas
2 C. Sour Cream
2 Tbsp. Italian Seasoning (or 1 Tbsp. each of Basil & Oregano)
1 Tbsp. Garlic Powder
1 tsp. Salt

Place chicken in large saucepan and cover with water. Add the Italian seasoning, garlic powder and salt. Boil approximately 20 minutes. Remove chicken from broth and shred. In a saucepan, spray with cooking spray and saute onion 4-5 minutes until clear. Add soups, sour cream and chilies. Simmer on low until bubbly throughout. Add shredded chicken. In a 9x13 casserole dish arrange 6 corn tortillas flat across the bottom. Spread 1/3 of the chicken sauce mixture over tortillas. Sprinkle 1/2 C. cheese. Add 2 more layers of tortilla, chicken and cheese. Bake 20 minutes at 350 degrees.

Slightly easier than Chicken Enchiladas - My Way...

Both are delicious!

Chicken Kebabs...

24 Italian Brown Mushrooms

3 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1 White Onion

1 Fresh Pineapple

Cut chicken, peppers, onion and pineapple into bite size chunks. Starting with a small mushroom thread all ingredients onto skewers. Marinate several hours in your favorite sauce...Grill or broil approximately 5 minutes turn and grill an additional 5 minutes or until done.

Chicken Cordon Bleu...(Sauce)

4-6 Servings of Prepared Chicken Cordon Bleu
1 T. Butter
1/4 tsp. Nutmeg
1/4 tsp. Black Pepper
1 Envelope Lipton Golden Onion Soup
2 1/2 C. Milk
1 T. Cornstarch
2 T. Sweet Hot Mustard

Melt the butter in a saucepan, add nutmeg, pepper and dry soup mix. Whisk in milk and cornstarch. Bring just to a boil and remove from heat. Add the mustard and mix well. Serve with Chicken Cordon Bleu and Agave Sweet Green Beans.

(Okay, so you have to go to COSTCO and get frozen Chicken Cordon Bleu...Maybe I'll learn to make it someday...but it's soooo easy to go to COSTCO!)

Chicken Fajita Stir Fry...

1/2 C. Fresh Lime Juice
2 tsp. Ground Cumin
4 Large Boneless Skinless Chicken Breast

Mix lime juice & cumin together, remove 1/8 C. of juice for later. Marinate chicken breast in remaining juice for a minimum of 45 minutes. Grill Chicken until done and cut into bite sized pieces. Set aside.

2 T. Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 Sweet Onion
Ground Cumin to taste
1/8 C. of reserved lime marinade
2 T. Fresh Chopped Cilantro

Slice peppers and onion into bite size pieces. Heat Olive oil in a large stir-fry pan. Add onions and saute over medium heat until cooked. Add reserved marinade and sprinkle with ground cumin (approx. 1/2 tsp.) Add peppers and continue sauteing until desired doneness. (I like my onions DONE and the peppers still tender/crisp but COOKED.) Add chicken and cilantro. Heat through and serve over Cilantro Lime Rice.

(Jesse loved this recipe... :) Wow, I actually did something right in the eyes of that kid...)

Garlic Chicken w/ Mushroom Risotto...

1 1/2 C Uncooked Rice
3 1/2 C Water (divided)
2 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves Garlic
4 Boneless Skinless Chicken Breasts (pounded thin)
Salt & Pepper to taste
2 Tbsp Fresh Parsley
3/4 C Sliced Fresh Mushrooms
1 C Frozen Peas
1 10 oz can Cream of Mushroom Soup

In a saucepan, bring 2 C water to a boil.  Add rice, return to a boil.  Cover, reduce heat to lo and cook for 10 minutes.  Remove from heat and set aside. 

In a large skillet, heat the oil and butter.  Add minced garlic cloves and cook until golden.  Add the chicken breast and cook approximately 5 minutes on each side.  (Until no longer pink inside.)  Salt and pepper chicken to taste.  Remove chicken to a plate.  Add parsley and mushrooms to hot pan.  Saute for approximately 1 minute.  Add 1 1/2 C water to pan and whisk in the mushroom soup, hot cooked rice and frozen peas.  Stirring constantly, bring risotto to a boil over medium heat.   Return chicken to pan, reduce heat to lo, cover and simmer for 5 minutes.

Serve with chicken.

Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Chicken Tacos...

3 Chicken Breast Halves

1 1/2 C. Your Favorite Salsa

6 Flour Tortillas

1 C. Shredded Monterey Jack Cheese

Shredded Lettuce

(Optional: Sour Cream, Avacados, Tomatoes, Sliced Olives)

Cook, cool and shred chicken. Add salsa to chicken and mix well. Heat the chicken mixture through and spoon into warm tortillas. Add cheese, lettuce and any optional items you enjoy.

(I created this recipe years ago and whenever I serve it, people are so surprised at how simple the recipe is. Add salsa to cooked chicken. I originally added 1 C. corn to the chicken mixture, but found that people like their corn served on the side better. The key is WHITE CHEESE, you may substitute mozarella for the jack but keep it white! Serve with corn, beans and hispanic rice for a yummy meal. )

Chicken Enchiladas...My Way

2 Full Chicken Breasts (4 halves)

1 Family Size Can Cream of Chicken Soup

1 C. Sour Cream

1 Large Can Diced Mild Green Chilies

2 C. Shredded Monterrey Jack Cheese

6 Large Flour Tortillas

Cook and shred the chicken. In large bowl combine soup, sour cream and UNDRAINED chilies. Mix well. At this point you can either make a casserole or take a whole tortilla and add some chicken, filling and cheese and roll up. Place in casserole dish. Repeat. For the casserole I use a pizza cutter and cut the tortillas into 1" squares. Layer a greased 9x13 casserole dish with 1/3 of the tortillas strips. Spread chicken and filling over the top. Layer about 1/3 of the cheese. Repeat until all the ingredients are gone. Bake either way at 350* until hot and bubbly in the center. (about 45 min.)

(I usually make this casserole style. I also usually make 2 smaller ones and freeze one for later.)

Chicken and Dumplings...

1/2 C. Butter
1/2 C. Chopped Onion
1 C. Flour
1/2 tsp. Salt
1 1/4 tsp. Poultry Seasoning
1/4 tsp. Pepper
4 C. Chicken Broth (2 cans plus a little water)
3 C. Cubed Chicken
3 C. Veggies (crisp cooked fresh; or use frozen: carrots, peas, beans, corn etc...)

Combine for dumplings: (Or use a pkg of prepared refrigerated biscuits)
2 C. Bisquik
1 C. Milk

In ovenproof pot, melt butter; add onion and cook until tender. Stir in flour, salt, seasoning and pepper. Add broth, cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat to bubbly, stirring constantly. Do not leave on heat or it will burn on the bottom and ruin the flavor. Remove from heat and add dumplings by large spoonfuls into HOT chicken mixture. (dumpling mixture should be wet.) Immediately place pot in 425* oven for 15-20 minutes or until dumplings are golden brown and cooked through.

(Oooohhh...Comfort food at it's best! Some people might call this CHICKEN POT PIE. Yumm...)

Angie's Apricot Chicken...

Chicken
1 8 oz. Bottle Russian Dressing
1 C. Apricot Preserves
1 Pkg. Dry Onion Soup Mix
1 tsp. Curry Powder

Combine all the ingredients together and brush over chicken. Bake at 350* for 1 hour. Baste during baking. Serve over white rice.

(This is a delicious, EASY recipe from my sister-in-law Angela. We like to serve it with sticky rice.)

Chicken Paprika...

1 Cut up Chicken (Rinsed & Dried)
2 Tbsp. Olive Oil
1/2 C. Minced Onion
1/2 C. Diced Green Pepper
1 Clove Garlic (pressed)
1 Tbsp. Paprika
1 tsp. Chicken Bouillion Crystals
1 8 oz Can of Tomato Sauce
1 Heaping Tbsp. Flour
1 C. Sour Cream

Saute onion, bell pepper and garlic in hot oil add chicken. Cook chicken for 5 minutes on each side, sprinkle with paprika, chicken bouillion and salt & pepper. Add tomato sauce, cover, simmer chicken for 25 minutes. Remove chicken. Add 1 heaping Tbsp. flour. Sauce becomes like a gravy. Season to taste. Add a little of the hot sauce to the cup of sour cream before adding the sour cream to the sauce. Put chicken back in and heat sauce through, but do not return to a boil. Serve over hot, buttered noodles.

(My favorite birthday dinner growing up. The garlic and bouillion are my additions to my Mom's classic dish. Also, Geddes' traditionally like dark meat, but I usually use chicken breasts.)