HOW TO MAKE A FIVE-INGREDIENT CHICKEN DISH
In the hectic, fast paced world we live in cooking from scratch is practically a thing of the past. That does not mean we must sacrifice delicious, healthy meals. With planning and preparation we can have tasty, nutritious meals on the table in under an hour.
A well stocked pantry, refrigerator, and freezer are a must. A variety of canned or frozen vegetables, creamed soups and sauces, as well as rice and pastas should be readily available. Cheeses such as pepper jack, cheddar, mozzarella, Velveeta, and grated Parmesan add their own special touch to any chicken dish. These along with a supply of boneless chicken breasts and rotisserie cooked chicken in the freezer will put an end to the question of what's for dinner.
With an almost endless number of ways to prepare chicken you won't hear anyone complaining, "not chicken again". Below are a few recipes you might wish to try.
ROTEL CHICKEN SAUCE
1 pound Velveeta cheese, cubed
1 10 ounce can of Rotel (diced tomato and green chili)
3 10.5 ounce cans Cream of Chicken soup
1 soup can of water
1 rotisserie chicken, remove meat from bone and chop
In a large microwaveable bowl mix all the ingredients except the chicken. Microwave on high to melt the cheese. Stir occasionally. Add chicken, and return to microwave for about 5 minutes. Serve over prepared spaghetti or rice with garlic toast and a salad. Can also be served as soup with toast. This makes a lot of sauce. It can be frozen and is even better warmed over.
GREEN BEAN CASSEROLE WITH CHICKEN
1 10.5 ounce can of Cream of Mushroom soup
1/2 cup milk
Dash of black pepper (optional)
2 14.5 ounce cans cut green beans
1 2.8 ounce can French fried onions
1 and 1/2 cups cooked chicken, cubed
Mix all ingredients, except for half the onions, in a lightly greased 2 quart casserole. Bake at 350 degrees until hot, about 20-25 minutes. Stir. Top with remaining onions. Bake until onions are golden brown, about 5 minutes. Serve with a side of sweet potatoes and hot biscuits. Serves 6.
CHICKEN WITH SWEET POTATOES AND APPLES
1 29 ounce can sweet potatoes, drained
2 or 3 tart apples, peeled, cored and cubed
1 and 1/2 cups cooked chicken, cubed
1/2 cup orange juice
1/4 cup brown sugar
2 tablespoons butter or margarine
Layer potatoes, apples, and chicken in a greased 13x9x2 inch baking dish. Pour orange juice over. Sprinkle top with brown sugar. Dot with butter or margarine. Bake uncovered at 350 degrees for about 30 minutes or until apples have reached desired tenderness. Serve with a green salad and Sourdough rolls. Serves 6-8.
CHICKEN AND EGGPLANT CASSEROLE
1 large eggplant, peeled and cubed
1 and 1/2 cups cooked chicken, cubed
1 8 ounce package mozzarella cheese, cubed
1 15 ounce jar marinara sauce
1/3 cup grated Parmesan cheese
Cook eggplant in boiling water 5 minutes, drain well. Place in a lightly greased 2 quart baking dish. Top with chicken. Add mozzarella, pour marinara sauce over. Bake covered at 350 degrees for about 30 minutes. Sprinkle with Parmesan cheese and bake another 5 minutes. Serve with a side of buttered carrots and wheat rolls. Serves 6-8
STIR FRY AND CHICKEN
2 16 ounce packages of frozen stir fry vegetables
1 tablespoon olive oil
1 small can sliced water chestnuts, drained
1/2 cup walnut pieces, toasted
1/4 cup Worcestershire sauce
1 and 1/2 cups cooked chicken, cubed
In a Wok or skillet stir fry vegetables in the olive oil. Just before they reach the desired consistency add other ingredients and continue to stir until all are heated thoroughly. Serve over a bed of fluffy rice. Italian bread sticks go well with this crunch dish.
Eat well, stay healthy.