6 boneless skinless chicken breat halves
2 12 oz jars apricot preserves
1 pkg dry onion soup mix
1. Place chicken in slow cooker
2. Combine preserves and onion soup mix in separate bowl. Spoon over chicken
3. Cover. Cook on low 4-5 hours
Serve over rice.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, July 3, 2008
Wednesday, March 12, 2008
Green Chile Chicken Enchiladas
Prep time: 30 mins l Bake time: 45-60 mins l Serves: 8
2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired
1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.
2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.
4. Serve with lettuce, tomato or avocado and additional sour cream.
2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired
1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.
2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.
4. Serve with lettuce, tomato or avocado and additional sour cream.
Chicken Biscuits
My kids ask for this every time they come home. It's one of their favorite dishes regarless of the time of year. When I make a chicken dish, I always cook extra chicken so I have cooked chicken handy during the week to make something else.
Prep: 30 min l Bake time: 35 mins l Serves: 6
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (we don't like this so i don't use it)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (i either make my own or use canned)
1. Preheat ovet to 350*. Grease the bottom and sides of an 11x7 baking dish (i use a 9x13).
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. (sometimes i skip this step and just use the raw onion)
3. Combine onion, chicken, soup, sour cream, milk and piminento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of cheese. (i use all the cheese. we don't like the cheese on top of the biscuits). Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
If you've used a bit to much milk or the sauce is watery for whatever reason, the biscuits will take longer to be done. If I think this is the case, I cook the biscuits separately from the chicken mixture just to make the sure they aren't doughy.
Prep: 30 min l Bake time: 35 mins l Serves: 6
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (we don't like this so i don't use it)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (i either make my own or use canned)
1. Preheat ovet to 350*. Grease the bottom and sides of an 11x7 baking dish (i use a 9x13).
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. (sometimes i skip this step and just use the raw onion)
3. Combine onion, chicken, soup, sour cream, milk and piminento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup of cheese. (i use all the cheese. we don't like the cheese on top of the biscuits). Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
If you've used a bit to much milk or the sauce is watery for whatever reason, the biscuits will take longer to be done. If I think this is the case, I cook the biscuits separately from the chicken mixture just to make the sure they aren't doughy.
Mini Chicken Pot Pies
Prep time: 50 min l bake time: 25-30 min l Serves: 5
1 cup frozen peas
1 cup chopped carrots
2 5 oz cans chunck white chicken, drained (or use leftover cooked chicken)
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbspn mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 10-count can refrigerated buttermilk biscuits
1. Preheat the oven to 325*.
2. Cook peas according t the package directions; drain well.
3. Steam the carrots in a vegetable steamer for 2-3 minutes. (you can also use 2 cups of frozen mixed peas and carrots cooked and drained)
4. Combine chicken, cheese, peas, carrots, cream cheese, onion, mayonnaise, salt, pepper and garlic powder in a large bowl and mix well.
5. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
6. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
1 cup frozen peas
1 cup chopped carrots
2 5 oz cans chunck white chicken, drained (or use leftover cooked chicken)
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup finely chopped onion
3 Tbspn mayonnaise
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 10-count can refrigerated buttermilk biscuits
1. Preheat the oven to 325*.
2. Cook peas according t the package directions; drain well.
3. Steam the carrots in a vegetable steamer for 2-3 minutes. (you can also use 2 cups of frozen mixed peas and carrots cooked and drained)
4. Combine chicken, cheese, peas, carrots, cream cheese, onion, mayonnaise, salt, pepper and garlic powder in a large bowl and mix well.
5. Separate biscuits into halves. Press the bottom half of each biscuit into each of 10 muffin cups.
6. Spoon equal portions of chicken mixture into prepared muffin cups. Cover with top halves of biscuits. Press edges to seal. Bake until golden brown, about 25-30 minutes.
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