We recently bought a piece of beef from a friend who keeps Angus cows. We ordered many different cuts along with ground beef so we have a freezer full to last a while. Good to know we have beef on hand, but not something we need or would like to eat every day.
I like seafood so that’s a good alternative, but you can’t go wrong with chicken. While I was writing this column, I dug through our freezer and pulled out a pack of chicken breasts. I don’t know which of these recipes I’ll be making yet, but they all look good. These are all from the Taste of Home Every Day Slow Cooker & One Dish Recipes cookbook. I’m going to bake chicken tonight!
Fiesta Kip
Recipe by: Teresa Peterson
• 1 can (10 3/4 oz.) condensed cream of
chicken soup, undiluted
• 1 can (10 3/4 oz. condensed cream of
mushroom soup, undiluted
• 2 small tomatoes, diced
• 1/3 c. spicy sauce
• 1 medium green bell pepper, finely chopped
• 1 small onion, chopped
• 2 – 3 tsp. Chili powder
• 12 corn tortillas (6-inch), cut into 1-inch
strips
• 3 c. diced cooked chicken
• 1 c. (4 oz.) shredded Colby cheese
In a large bowl, combine the soups, chopped tomatoes, picante sauce, green pepper, onion, and chili powder. In a greased 13×9-inch baking dish, place half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 degrees for 40-50 minutes, or until bubbly. (Yield: 6 – 8 servings)
Firefighter’s Chicken Spaghetti
Recipe by: Krista Davis-Keith
• 12 oz. uncooked spaghetti, steeped
half
• 1 can (10 3/4 oz.) condensed cream of
chicken soup, undiluted
• 1 can (10 3/4 oz.) condensed cream of
mushroom soup, undiluted
• 1 c. (8 oz.) sour cream
• 1/2 c. milk
• 1/4 c. butter, melted, divided
• 2 tablespoons. dried parsley flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. (8 oz.) shredded partially lean
mozzarella cheese
• 1 c. grated Parmesan cheese
• 2 – 3 celery ribs, finely chopped
• 1 medium onion, chopped
• 1 can (4 oz.) mushroom stems and
pieces, drained
• 5 c. diced cooked chicken
• 1 1/2 c. crushed cornflakes
Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter, and spices. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.
Transfer to a greased 3-qt. baking dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over it. Bake, uncovered, at 350 degrees for 45-50 minutes or until bubbly. (Yield: 12 to 14 servings)
Company Casserole
Recipe by: Ruth Andrew
• 1 package (6 oz.) long grain and wild
rice mix
• 4 c. frozen broccoli florets, thawed and
drained
• 1 1/2 c. diced cooked chicken breast
• 1 c. fully cooked lean ham in cubes
• 1/2 c. grated low-fat cheddar
cheese
• 1 c. sliced fresh mushrooms
• 1 can (10 3/4 oz.) low-fat
reduced sodium condensed cream from
mushroom soup, undiluted
• 2/3 c. low-fat yogurt
• 1/3 c. lean mayonnaise
• 1 teaspoon. prepared mustard
• 1/4 tsp. curry powder
• 2 tablespoons. grated Parmesan cheese
Prepare the rice according to package directions, omitting the butter. In a 13×9-inch baking dish covered with cooking
spray, layer the rice, broccoli, chicken, ham, cheddar cheese and mushrooms.
In a small bowl, combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread evenly over the top of the casserole; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 40-45 minutes or until warmed through, (yield: 6 servings)
Roasted Chicken With Rosemary
Recipe by: Isabel Zienkosky
• 1/2 c. butter
• 4 tbsp. fresh minced meat or 2 tbsp. dry
rosemary, crushed
• 2 tablespoons. chopped fresh parsley
• 3 cloves of garlic, finely chopped
• 1 teaspoon. salt
• 1/2 tsp. pepper
• 1 whole roast chicken (5 to 6 lb.)
• 6 small red potatoes, halved
• 6 medium carrots, halved lengthwise
and cut them into 2 inch pieces
• 2 medium onions, quartered
Melt the butter in a small saucepan and stir in the herbs. Place the chicken breast side up on a rack in a roasting pan; tie the drumsticks together with kitchen twine. Spoon half of the butter mixture over the chicken. Arrange potatoes, carrots and onions around the chicken. Drizzle the remaining butter mixture over the vegetables.
Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. To discover; bake 30-60 minutes longer or until a meat thermometer reaches 180 degrees and vegetables are tender, basting occasionally. Cover with foil and let stand for 10 – 15 minutes before slicing. Serve vegetables with the roast. (Yield: 9 servings)
Chicken Manicotti
Recipe by: Jamie Valocchi
• 1 tbsp. garlic powder
• 1 1/2 lb. skinless boneless chicken
chest
• 16 uncooked manicotti shells
• 2 jars (26 oz each) spaghetti sauce,
divided
• 1 lb. bulk Italian sausage, cooked and
drained
• 1/2 pound fresh mushrooms, sliced
• 4 c. (16 oz.) shredded part lean
mozzarella cheese
• 2/3 c. water
Rub the garlic powder over chicken; cut into 1-inch strips. Stuff chicken in manicotti shells. Spread 1 cup spaghetti sauce in each of the two greased 13×9-inch baking dishes.
Place eight stuffed manicot shells in each ramekin. Sprinkle with sausage and mushrooms. Pour the remaining spaghetti sauce over it. Sprinkle with cheese. Drip water around the edge of each dish. Cover and bake a casserole at 375 degrees for 65-70 minutes or until the chicken juice runs clear and the pasta is tender. (Yield: 2 stews – 4 servings each. Can cover and freeze remaining casserole for up to a month)
Artichoke Chicken
Recipe by: Kathy Peters
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 boneless chicken breasts
halves (4 oz. each)
• 2 tablespoons. butter, divided
• 1 can (14 oz.) artichoke brimming with water
hearts, rinsed, drained and halved
• 1/2 pound sliced fresh mushrooms
• 1 c. low sodium chicken stock
• 1/8 tsp. dried tarragon
• 2 tablespoons. flour
• 1/2 c. sherry or extra chicken
broth
Combine paprika, salt, and pepper; sprinkle over both sides of the chicken. In a large non-stick skillet, cook the chicken in 1 tablespoon butter until browned on both sides. Transfer to a greased 2-quart baking dish; top with artichokes.
In the same skillet, fry the mushrooms in the remaining butter until soft. Stir in stock and tarragon; bring to a boil. Combine flour and sherry until smooth; stir in the frying pan; bring to a boil; stir for 2 minutes or until thickened. Pour over chicken. Cover and bake at 350 degrees for 25-30 minutes or until a meat thermometer reads 170 degrees. (Yield: 4 servings)
