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Reply
| | From:  Genie· (Original Message) | Sent: 10/5/2007 5:27 PM |
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Reply
| | | From: Genie· | Sent: 4/24/2008 3:31 AM |
| Left Over Chicken,Turkey,Ham or Beef Roast Crescents
This is a great way to use left over meats--We even use left over fried chicken pulled off the bone.
1 3 -4 ounce package cream cheese, softened
3 tablespoons margarine or butter, melted
2 cups cubed cooked chicken,turkey,<WBR>ham or beef roast
1/4 teaspoon of salt optional
1/8 teaspoon of pepper
2 tablespoons of milk
1 tablespoon chopped chives or onion or both
1 small jar pimento,
1 8 oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
3/4 cup of seasoned croutons, crushed
Heat oven to 350. In medium bowl, blend cream cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges to seal. Spoon 1/2 cup of mixture onto each rectangle. Pull the 4 corners of dough to the top of the mixture, twist slightly and seal edges.
Place on an ungreased NON STICK cookie sheet. Brush tops with reserved 1 tablespoon of butter; sprinkle with crouton crumbs. Bake at 350 for 20-25 minutes or until golden brown
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Reply
| | | From: Genie· | Sent: 5/4/2008 3:43 AM |
Scalloped Chicken Casserole
Ingredients:
1 cup chopped green onions
1 cup chopped celery
1 small green bell pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 cups cubed cooked chicken (grilled is nice)
1/4 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
14 slices day old whole wheat bread, cubed (about 1 loaf)
4 eggs
2 cups milk
1 can condensed cream of chicken soup
1 Tbsp Worcestershire sauce
Paprika
Instructions:
In a skillet saute onions, celery, green bell pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise, and parsley
Place half of the bread cubes in greased 13x9x2-inch baking dish. Top w/ chicken mixture and remaining bread.
In a large bowl beat eggs, add milk, soup, and Worcestershire sauce. Pour over casserole. Sprinkle with paprika.
Bake uncovered at 350 degrees for 1 hour and 10 minutes or until knife inserted near the middle comes out clean. | |
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Reply
| | | From: Genie· | Sent: 6/12/2008 2:39 AM |
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Chicken and Asparagus Bake
From Country Woman
You can greet guests with a taste of springtime when this chicken and
asparagus casserole is on the menu. It bakes in just half an hour.
People savor the rich cheesy sauce, and it freezes well, too.
INGREDIENTS
1 medium onion, chopped
1/4 cup butter or margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons chopped pimientos
2 teaspoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
5 to 5-1/2 cups cubed cooked chicken
1 package (10 ounces) frozen cut asparagus, thawed
3 tablespoons chopped almonds
SERVINGS 8-10
CATEGORY Main Dish
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL 45 min.
DIRECTIONS
In a large saucepan, saute onion in butter until tender. Stir in the
soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce.
Stir in cheese until melted.
In a greased shallow 2-1/2-qt. baking dish, layer half of the
chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with
almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Yield: 8-10 servings.
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Reply
| | | From: Genie· | Sent: 7/9/2008 3:00 AM |
Oriental Chicken Pita - 1 1/2 cups cooked white chicken meat, chopped
- 1 tablespoon lemon juice
- 1/2 cup canned crushed unsweetened pineapple, drained
- 1/2 teaspoon ground ginger
- 1/3 cup chopped celery
- 1/2 teaspoon onion powder
- 1/3 cup canned chopped water chestnuts, drained ( chopped radishes can be subbed, DE)
- 1/8 teaspoon dry mustard
- 1/3 cup chopped green pepper 1 cup alfalfa sprouts (finely cut lettuce can be subbed, DE)
- 1/4 cup creamy peanut butter
- leaf lettuce
- 2 tablespoons teriyaki(soy can be subbed) sauce
- 4 pita rounds
Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl.In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 7/27/2008 2:15 AM |
| Chicken and Potato Skillet Dinner
4 cups frozen diced hash brown potatoes, thawed
1 cup onion, chopped
3/4 cup green bell pepper, chopped
3 TB vegetable oil
2 cups Leftover cooked cubed chicken
1 cup half-and-half cream
2 tsp. instant chicken bouillon or 2 bouillon cubes
2 tsp. flour
1/4 tsp. ground black pepper
1 cup shredded sharp Cheddar cheese
In large skillet over medium heat, sauté potatoes, onion, and bell pepper in
oil 12 to 14 minutes
or until potatoes are cooked.
Sprinkle chicken over potatoes. In small sauce pan, combine half-and-half,
bouillon, flour, and pepper.
Cook over medium heat, stirring constantly, 3 to 5 minutes or until mixture
thickens slightly.
Pour sauce over chicken. Top with cheese. I you like you can broil until
cheese is melted.
Serves: 4
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Reply
| | | From: Genie· | Sent: 8/21/2008 8:41 PM |
| CHICKEN CROUTON HOT DISH | | | 1 (7 oz.) pkg. onion and sage croutons
3 c. cooked chicken
1/2 c. melted butter
1/2 c. flour
4 c. chicken broth (Campbell's is good)
5 slightly beaten eggs SAUCE: 1 can cream of mushroom soup
1/4 c. milk
1/2 lb. Velveeta Combine melted butter and flour to form smooth paste. Stir in chicken broth and cook until thickened. Cool. Add eggs. Stir. In 9 x 13 inch pan place chicken on bottom and croutons on top. Pour broth over and bake at 350 degrees for 1 hour. Melt the cheese combined with soup and milk. Pour over individual pieces of hot dish as served. | | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:19 PM |
| Buffalo Chicken Soup or Dip
4 servings
30 min 20 min prep
1 small onion, chopped
2 celery ribs, chopped
1/4 cup butter or margarine
1/4 cup flour
3/4 cup chicken broth
3/4 cup milk
beer, to taste
2 cups diced leftover cooked chicken
1/4-1/2 cup buffalo wing sauce, to taste
4 ounces Velveeta cheese, cubed
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
In 2-qt saucepan over medium-high heat, saute onions and celery in
butter until tender.
Stir flour into pan; slowly whisk in milk, broth, and beer
(optional). Add more or less liquid depending on how thick you want
it.
Stir in remaining ingredients and simmer over medium-high heat,
stirring occasionally, until cheese melts. For the buffalo wing
sauce, I use 1/2 jar of Hooter's sauce (from the grocery store) but
you can use whatever you prefer.
Serve with celery sticks & Ranch or Bleu Cheese dressing on the side,
and crusty bread for dipping. Can also be served thick out of a bread
bowl.
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:09 PM |
Cheesy Chicken or Turkey & Broccoli Bake - 1 head broccoli, about 1 lb., separated into florets and cooked
- 1/3 cup milk
- 1-1/2 cups cooked chicken
- 1/2 cup grated cheddar cheese
- 1 can cream of broccoli soup (about 14 oz.)
- 1 T. bread crumbs
- 1 T. butter, melted
Preparation -
Spray a 9" pie plate or shallow baking dish with non-stick cooking spray. Arrange broccoli in bottom of baking dish, then top with chicken. Combine soup and milk; pour mixture over chicken. Top with cheese. Sprinkle bread crumbs over cheese. Bake at 450º for 15 minutes to until hot. Or...Cover with wax paper and microwave on high for 6 minutes, rotating halfway through | |
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Reply
| | | From: Genie· | Sent: 11/3/2008 2:39 AM |
Homemade Hot Pockets
2 cups cooked and diced chicken
2 cups cooked broccoli
1 cup Lite Cheese Whiz Pillsbury Grands Biscuits (8 count)
Mix chicken, broccoli and Lite Cheese Whiz. Roll out each biscuit so you
have 8 circles approximately 7 inches round. Put approximately 1/2 cup of
filing on each biscuit circle. Fold biscuit over filling and seal edges with
fork so cheese does not leak out during cooking. Poke holes in top with fork
so steam can escape. Cook at 375 degrees for 12 - 18 minutes Freezes well
and can be microwaved for 2 minutes frozen - wrap in paper towel before
microwaving.
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