Chicken Alfredo Tortellini Soup

September 1, 2012 by

This warm and easy soup is my version of a recipe I found on the Kate in the Kitchen blog. The original recipe used fresh chicken and vegetables, frozen tortellini, and stock. I replaced those ingredients with what I had on hand and added a bit of garlic. It was scrumptious. Next time, I’m thinking of making it, and then transferring it to the crockpot for a few hours so that the flavors deepen a bit. It’s going to make a nice warm treat once the days get a bit chillier.

Ingredients

  • Now with the oregano showing12 oz bag mirepoix blend frozen vegetables (carrots, celery, and onion)
  • 1 13 oz can chunk chicken breast, drained
  • 6 cups chicken stock (or 6 cups water and 6 chicken bouillon cubes)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper, to taste
  • 1 8 oz bag cheese-filled tortellini
  • 1 8 oz jar prepared Alfredo sauce

Directions

  1. Spray large dutch oven or soup pot with nonstick cooking spray.
  2. Saute mirepoix in olive oil until soft.
  3. Stir in basil, oregano, and garlic.
  4. Add canned chicken.
  5. Add stock and bring to a boil, stirring occasionally.
  6. Add tortellini and cook until tender, about 15 minutes, stirring occasionally.
  7. Stir in Alfredo sauce and allow to simmer 5 to 10 minutes.
  8. Serve with grated Parmesan and bacon bits garnish, if desired.

Time Required: 30 minutes

Servings: 4

Filed under Italian, Soups & Stews Tagged with , ,

Chicken Cheese Ball

December 1, 2011 by

This recipe is from Mom’s personal collection. Its origin is lost to the mysteries of time. Chicken Cheese Ball is the first of my 25 Appetizers of Christmas.

Ingredients

  • 2 – 8 oz. pkgs cream cheese, softened
  • ¼ cup mayonnaise
  • 1 – 10 oz. can chicken breast, drained
  • 1 pkg. dry Itallian dressing mix
  • ½ cup Chopped pecans

Directions

  1. Combine all ingredients but pecans, then roll chicken cheese ball in chopped pecans to coat.
  2. Refrigerate until firm.
  3. Serve with crackers.

Variations

  • You can also combine the pecans into the chicken cheese ball mixture and spread into a dish. Refrigerate until firm and serve as a spread.

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Stir-Fry Your Way

November 14, 2011 by

So many of the stir fry recipes that I see tell you to use a bottle of “stir fry sauce.” Where’s the technique in that? So I was pleased when I found this recipe from the April 2011 issue of All You (original here), that includes a sauce you make yourself. The recipe was developed by dietician Heidi McIndoo.

Ingredients

  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1/2 tablespoon light soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
  • 1 tablespoon minced garlic
  • 1 8-oz. can pineapple chunks, canned in juice, drained, optional
  • 2 teaspoons cornstarch mixed with 2 Tbsp. cold water
  • 2 cups cooked brown rice or whole-grain noodles

Directions

  1. Preheat a wok or large skillet on low.
  2. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar.
  3. Turn heat up to high.
  4. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes.
  5. Remove to a plate.
  6. Repeat with 1/2 Tbsp. oil and remaining chicken.
  7. Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes.
  8. Add garlic; sauté 1 minute.
  9. Return chicken to wok; add pineapple, if desired.
  10. Pour in chicken broth mixture and stir well.
  11. Add cornstarch and stir until sauce thickens and becomes shiny.
  12. Serve over brown rice or whole-grain noodles. (Obviously white rice will also work.)

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Cheesy Chicken Enchilada Soup

November 5, 2011 by

This recipe came with a 5-can package of Member’s Mark chicken breast from Sam’s Club. It’s a simple, fast soup that’s perfect for a chilly evening—and it could easily sit in a crockpot on low a few hours if you prefer.

Ingredients

  • 2 cans drained chicken breast, 13 oz.
  • 1 can enchilada sauce, 15 oz.
  • 1 can evaporated milk, 12 oz.
  • 2 cans black beans, drained and rinsed, 15 oz.
  • 1 can cream of chicken soup, 10.5 oz.
  • 1 can cheddar cheese soup, 10.75 oz.
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper

Directions

  1. Combine all ingredients in a large saucepan and heat on medium until the soup is hot, stirring occasionally.
  2. Serve with tortilla chips, shredded cheddar, and sliced black olives, if desired.

Variations

  • The original recipe called for pinto beans. Mom isn’t a fan, so we chose black beans. Any bean would really work—pinto, black, kidney, whatever you prefer.
  • The original recipe also used Nacho Cheese Soup, instead of Cheddar Cheese Soup. Our nearest Kroger doesn’t carry Nacho Cheese anymore, so we substituted Cheddar Cheese Soup. Those who wanted a spicier soup just added a dash of hot sauce.

Filed under Main Dish, Mexican, Soups & Stews Tagged with , , ,

Slow Cooker Chicken, Broccoli & Rice

October 30, 2011 by

I love everything about this recipe. I often buy similar frozen meals, ready for the microwave. This recipe from Campbell’s (original online) makes a satisfying, homemade version that is even better than those microwave meals.

Ingredients

  • Vegetable cooking spray
  • 1 1/2 cups uncooked instant white rice
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 bag (about 16 ounces) frozen broccoli cuts, thawed
  • 3 large carrots, sliced (about 2 1/4 cups)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1 1/2 cups water

Directions

  1. Spray a 5-quart slow cooker with the cooking spray.
  2. Place the rice in the slow cooker. 
  3. Layer the chicken, 1 cup cheese, broccoli, carrots, soups and the remaining cheese on top of the rice.
  4. Pour the water around the edges of the slow cooker and do not stir.
  5. Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through.
  6. Stir the rice and vegetables before serving.

Variations

  • Speed up the meal by using canned chicken breast. The casserole only needs to cook long enough to warm all the ingredients and cook the rice.
  • If I use chicken breasts, I cut them into chunks before adding to the crockpot to make serving the meal simpler.

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Chicken and Chorizo Paella

October 17, 2011 by

A recipe from the June 2011 issue of All You (original here). The note with the recipe explains that “This spicy one-skillet dish has minimal clean-up, so it’s ideal for an easy weeknight meal.”

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • Salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
  • 1 1/2 cups long-grain rice
  • 3 1/2 cups low-sodium chicken broth
  • 1 15-oz. can diced tomatoes, drained
  • 1 cup frozen peas

Directions

  1. Sprinkle chicken with salt and dredge in flour.
  2. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat.
  3. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
  4. Heat remaining oil in skillet and add onion and garlic.
  5. Cook, stirring, until softened, about 3 minutes.
  6. Add chorizo and cook until lightly browned, about 2 minutes.
  7. Stir in rice, broth, tomatoes and 1/2 tsp. salt.
  8. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
  9. Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.

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Simple Chicken Salad

August 29, 2010 by

This simple chicken salad uses ingredients we typically have on hand and makes a nice alternative to your typical lunchmeat sandwiches. Also a great hit at a party with crackers or celery sticks.

Ingredients

  • 2 12-oz can chicken breast
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 2 tsp honey mustard
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1/8 tsp poultry seasoning
  • Salt and pepper to taste
  • 1/2 cup chopped pecans or walnuts, optional

Directions

  1. Combine all ingredients except nuts, and chill.
  2. If desired, just before serving, stir in nuts.
  3. Serve with crackers or spread on bread for sandwiches.

Variations

  • Dijon mustard can be used instead of honey mustard.
  • Use light or fat-free mayo and sour cream to cut the calories.
  • In addition to (or as substitutes for) the chopped vegetables, try chopped grapes.
  • Substitute 1 tsp celery seed and 1 tbsp dried chopped onion for the vegetables. Be sure to allow 4 to 6 hours to chill to ensure the onion softens.

Time Required: 15 mins

Servings: 4

Rating: 5 stars (★★★★★)

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Jiffy Chicken Casserole

August 18, 2010 by

This recipe originally came from a box of A&P instant rice, which has been taped inside the kitchen cabinet for over 30 years now. While we’ve varied the recipe a bit over the years, it’s remained a family favorite and is a great option whenever cold and flu season comes around.

Ingredients

  • 2 tbsp margarine or olive oil Jiffy Chicken Casserole
  • 1/4 cup diced onion
  • 1 tbsp flour
  • 2 cups water
  • 2 cubes chicken boullion
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/2 tsp poultry seasoning
  • dash of pepper
  • 1 (10 oz.) pkg. frozen peas & carrots
  • 1 12-oz can chicken breast
  • 1 1/2 cups instant rice

Directions

  1. Jiffy Chicken CasseroleMicrowave peas and carrots according to package directions.
  2. Spray large skillet with nonstick spray.
  3. Saute onion in margarine or olive oil till golden brown.
  4. Stir in flour and blend well.
  5. Add water, chicken boullion, sugar, salt, poultry seasoning and pepper.
  6. Bring to a boil.
  7. Stir in peas & carrots, chicken, and instant rice.
  8. Cover and simmer 10 minutes.

Variations

  • Substitute or any any cooked vegetables you have on hand. A bag of mixed vegetables would create a great Calico Jiffy Chicken Casserole, for instance.
  • The original recipe called for sliced carrots, which were sauted 10 minutes before the onion is added to the skillet. Add a bag of frozen peas instead of peas and carrots if you try the original option.
  • After the casserole cooks, add 2 cups chicken broth (or more as desired) to convert the meal to a wonderful chicken rice soup.
  • Don’t have instant rice on hand? Instant brown rice is an easy substitute. Just adjust the cooking time so that rice cooks thoroughly. Alternately, add precooked long grain or basmati rice in place of the instant and simmer until rice is cooked. Be sure to add additional broth as necessary.

Time Required: 20 mins

Servings: 4–6

Rating: 5 stars (★★★★★)

Filed under Casseroles, Main Dish Tagged with ,

Easy Cheesy Chicken Divan

August 9, 2010 by

Looking for an easy, go-to comfort food? This casserole will do the trick. Easily prepared from ingredients I usually have in the pantry, this satisfying dish always sees family going back for seconds.

Ingredients

  • 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 16 oz. cans chicken breast, drained
  • 1 large onion, diced
  • 1 pkg. (12.5 oz.) frozen broccoli florets
  • 1 cup frozen sliced carrots
  • 2 cans (10-3/4 oz.) cream of chicken soup
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 400 º F.
  2. Spray 13 x 9″ baking dish with nonstick cooking spray and set aside.
  3. Combine broccoli and carrots in a bowl, and microwave 6 minutes (until thawed and slightly warm).
  4. Spray skillet with nonstick cooking spray.
  5. Saute onion on medium heat till tender.
  6. Add drained chicken to the skillet.
  7. Stir in cream of chicken soup, and allow to simmer.
  8. Prepare stuffing according to directions on the package.
  9. Add cooked broccoli and carrots to chicken mixture in skillet. Stir together.
  10. Spoon prepared stuffing to the skillet and stir together until well mixed.
  11. Transfer to 13 x 9″ baking dish.
  12. Bake 40 min.
  13. Remove from oven and top with shredded Cheddar cheese.
  14. Bake an additional 5 minutes, or until cheese is melted. Allow to stand 5 minutes before serving.

Variations

  • Substitute cream of chicken and mushroom soup or cream of mushroom soup, if desired.
  • If you have no broccoli, try cauliflower. The end result will not be quite as colorful, but still makes everyone happy.
  • After Thanksgiving, create your own variation with leftover turkey and stuffing.

Time Required: 60 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

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