Chicken Rollups #2. We both really liked this dish.
It is a kicked up version of my usual Chicken Rollup dish that we love. I got 14 rolls out of this recipe. I made the whole recipe so I could eat leftovers while Tadd is out of town. I would cut the recipe in half if I didn't want leftovers. This is a quick weeknight meal. Chicken Crescent Roll Casserole adapted from Recipezaar.com 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup milk Set oven to 350°F.
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. CHICKEN BROCCOLI SUPREME. Here I go again, posting this recipe for the second time.
As you have probably figured out by now, I deleted my baking blog, and recovered everything except for the last two posts that I had made. This is really, honestly my favorite casserole type chicken dish. I probably could eat it every night! There are a lot of varieties of this recipe out there, but you have to try making this one with homemade sauce, and not canned soup. It makes a huge difference in taste quality. 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.3 cups cooked chicken breasts – Break up in small pieces3 cups Grated Cheddar Cheese divided2 tubes Ritz Crackers1 stick melted butter1 tablespoon poppy seedsSAUCE:⅓ cup Butter- melted¼ cups Cornstarch, dissolved in ½ cup COLD Water⅓ cup Chicken Broth¼ tsp. In greased 13×9 pan, layer the broccoli and chicken, then set aside.In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Freezer Meal: Creamy Chicken Enchiladas - HotCouponWorld.com.
In my ongoing quest to cook and freeze more meals so that we are tempted to eat out less I came up with another recipe that is easy to prepare and used ingredients I had on hand in my stockpile.
This one should definitely go in the “freezes beautifully” section of the cookbook. Printable Recipe Ingredients: 4 chicken breasts, cooked and shredded2 (8 oz.) packages cream cheese, softened16 oz. cheddar or jack cheese, shredded2 (4 oz.) cans Ortega diced chilis9 (10 oz.) cans green enchilada sauce32 fajita sized flour tortillas Directions: With a mixer, beat the cream cheese with the green chilis and 1 can of enchilada sauce. Pour cream sauce over shredded chicken in a bowl. And stir to combine. In the bottom of 4 foil baking pans (I purchase these at Dollar Tree 2 for $1.00) pour 1 can of green enchilada sauce and spread evenly to cover bottom of pan.
Now take your tortillas and fill generously with the creamy chicken mixture and roll up. Chicken Pot Pie Biscuits. Greek Chicken & Vegetable Ragout. Dinner Recipe: Braised French Onion Chicken with Gruy&re. There are four basic steps in this recipe: Caramelize the onions, then deglaze the pan with a bit of broth.
Next, brown the chicken thighs and deglaze that pan as well, with a little more broth. Combine the onions and the chicken, with their respective sauces, and bake in a slow oven for half an hour. Then take off the lid, and broil with Gruyère. Eat with some good bread and a salad! The chicken turns out succulent and tender, and it's nestled into a bed of rich, aromatic onions, spiked with tangy mustard. It pretty much goes without saying that this dish makes fantastic lunch leftovers, too. Braised French Onion Chicken with Gruyère serves 4 to 6 Melt the butter in a deep 10-inch sauté pan over medium heat. When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently.
Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. Delectable Marinated Chicken Recipe.