Monday, April 21, 2014

Creamy Chicken Chili

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.

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.

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.