1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 (15-oz.) cans small white beans, rinsed and drained
1 (14-oz.) can chicken broth
2 (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat to low and simmer uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.
Makes 7 servings.
Monday, April 21, 2014
Ritzy Chicken Strips
2 lbs. boneless, skinless chicken tenders
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)
If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.
Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish. Place broken crackers in a ziplock bag. Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers. Add Parmesan cheese, spices, salt, and pepper to bag. Shake bag to blend; spinkle over chicken. Cover with foil. Bake at 425 for 30 minutes. Remove foil; cook an additional 10 minutes. Serve with potatoes.
If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm. Serve over chicken.
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)
If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.
Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish. Place broken crackers in a ziplock bag. Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers. Add Parmesan cheese, spices, salt, and pepper to bag. Shake bag to blend; spinkle over chicken. Cover with foil. Bake at 425 for 30 minutes. Remove foil; cook an additional 10 minutes. Serve with potatoes.
If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm. Serve over chicken.
Chicken Divan
1 10 3/4- oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12-oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup soft bread crumbs
1/4 cup butter, melted
In a 9x13 greased baking dish, combine soup, mayonnaise, lemon juice, salt, and pepper until will blended. Fold in broccoli and chicken; sprinkle with cheese. Combine brad crumbs and butter; sprinkle over top. Bake at 350 degrees for 30 minutes or until cheese in hot and bubbly.
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12-oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup soft bread crumbs
1/4 cup butter, melted
In a 9x13 greased baking dish, combine soup, mayonnaise, lemon juice, salt, and pepper until will blended. Fold in broccoli and chicken; sprinkle with cheese. Combine brad crumbs and butter; sprinkle over top. Bake at 350 degrees for 30 minutes or until cheese in hot and bubbly.
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