Collection of recipes from family & friends

Posts tagged ‘Chicken’

Chicken Spaghetti

This recipe comes from Great Grandma
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Ingredients:

1 Rotisserie Chicken 2 Cans Cream of Mushroom Soup
1 Large Pkg. Spaghetti 4 Stalks Celery
1 Lg. Jar Pimientos 1 Lb. Cheddar Cheese, Grated
1 Onion

Directions:

  1. In a large frying pan, cook the diced onion, diced celery, soup and pimientos until the onion and celery are soft. (About 30 minutes)
  2. Cook spaghetti Al Dente per package directions
  3. Remove rotisserie chicken from bones and shred into small pieces.
  4. In 9×13 casserole dish combine chicken, cooked spaghetti, onions, celery, etc.
  5. Sprinkle with grated cheddar cheese

Cover with tin foil and bake at 350° for approximately 35 minutes. Then uncover and bake for another 5 to 10 minutes or until very warm in middle.

Tuckaway Chicken Bundles

This recipe comes from Mamaw. It can easily be doubled.

Ingredients:

Some Boiled Chicken, diced 8 oz. Cream Cheese, softened
3 or 4 Green Onions 12 Crescent Rolls
1 Can Cream of Chicken Soup 1/4 Cup Chicken Broth
1/3 Cup Sherry

Directions:

  1. Mix chicken, onions, and cream cheese together.
  2. Roll mixture into 12 balls.
  3. Roll balls up in crescent rolls and place on greased cookie sheet.
  4. Bake at 375° for 15 minutes or until nicely browned.
  5. Make a sauce by mixing Cream of Chicken soup, Chicken Broth, and Sherry together in a small saucepan.
  6. Heat over low heat until hot but not boiling.

Serve sauce over warm crescent bundles.

Sour Cream Chicken Enchiladas

This recipe comes from Mamaw

Ingredients:

SAUCE:

2 Cans 

 

Cream of Chicken Soup 

FILLING:

2 Cups

 

 

Diced, Cooked Chicken 

½ Cup 

Sour Cream 

2 Cups 

Grated Cheddar Cheese 

½ Cup 

Diced Green Chilies 

½ Cup 

Chopped Onion 

½ tsp. 

Salt

12 

Tortillas 

       

Directions:

  1. Combine ingredients for sauce and heat until smooth.
  2. Mix filling ingredients together.
  3. Roll filling and 1 Tbsp. Sauce in flour tortilla.
  4. Arrange filled tortillas in a 9″ x 13″ pan.
  5. Pour remaining sauce over top of tortillas.

Cover and bake at 350° for 20-30 minutes.

Chicken and Broccoli with Rice

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Water 

½ Can

 

Milk 

1 ½ Cups 

“Minute” Rice 

2 Tbsp. 

Dijon Mustard 

1 Lb. 

Chicken Breasts 

½ Cup 

Cheddar or Swiss, Grated 

2 Tbsp. 

Oil 

1 ½ Cups 

Frozen Broccoli, thawed 

1 Can

 

Cream of Chicken Soup

2 Tbsp. 

Chopped Pimiento

Directions:

  1. Bring water to a boil.
  2. Stir in rice.
  3. Cover and remove from heat.
  4. Cook and stir chicken (cut into strips) in hot oil until lightly browned.
  5. Stir in soup, milk, mustard and cheese.
  6. Add broccoli and pimiento.
  7. Bring to a full boil.

Reduce heat and simmer 2 minutes. Serve over rice.

Creamy Chicken Marsala w/ Angel’s Hair Pasta

This recipe comes from Mom.

Ingredients:

Boneless, Skinless Chicken Breasts 

1

 

Garlic Clove, minced 

2 Tbsp. 

Olive Oil 

1 Pkg. 

Alfredo Sauce 

2 Cups 

Mushrooms, sliced 

¼ Cup 

Marsala or White Wine 

Red Bell Pepper, cut in strips

9 oz. 

Angel’s Hair Pasta 

       

Directions:

  1. Brown chicken on all sides in oil in a large skillet. Remove from skillet.
  2. Cook & stir vegetables and garlic in same skillet over medium heat for 4-5 minutes or until tender.
  3. Stir in alfredo sauce and wine.
  4. Add chicken. Cover, reduce heat to low and simmer for 20 minutes.
  5. Season with salt and pepper.
  6. Prepare pasta as directed on package.
  7. Serve chicken breasts and sauce over pasta.

Garnish with chopped fresh parsley.