Category Archives: Poultry

Asian, Chicken, Pasta

Chicken Curry Skillet With Rice Noodles

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8 ounces  wide rice noodles, broken
1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces     
2 tablespoons  vegetable oil
1(16-oz) pkg frozen green bean or sugar snap pea stir-fry vegetables, thawed 
1(14-oz) can  unsweetened lite coconut milk
1/2  cup  water
1 tablespoon sugar
1 tablespoon fish sauce
1/2 to 1 teaspoon red curry paste
1/4 teaspoon  salt
1/4 teaspoon ground black pepper
1/4 cup  snipped fresh basil
Soak rice noodles according to package directions; drain.
In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.
Casseroles, Chicken

Chicken Cordon Bleu Casserole

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2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk 
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.  Brown in a little oil until golden.   Place chicken in a baking dish, add cheese and ham.  Mix soup with 1 cup of milk and pour over all.   Bake at 350°F for 30-35 minutes, or until tender and bubbly.
 5  Servings
Chicken, Main Dish, Pasta

Chicken Castellina

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Sauce:
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions
Chicken:
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 – 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine
Fresh parsley, chopped (for garnish)
Sauce:  Saute’ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).   Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.   Remove from heat and let stand uncovered.
Chicken   Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.   Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.   Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.   Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.   Garnish with chopped parsley and serve.
4  Servings
Chicken, Wraps

Chicken Cranberry Wraps

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6  (10-inch) fat-free flour tortillas
1/2  (15-ounce) can whole-berry cranberry sauce
2  tablespoons spicy brown mustard
2  tablespoons minced crystallized ginger
1 1/2  cups chopped cooked chicken or turkey breast
3  green onions, thinly sliced
2  tablespoons chopped pecans, toasted
1  cup shredded lettuce

Heat tortillas according to package directions.

Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.

Yield: 6 servings

Casseroles, Chicken, Main Dish, Make Ahead

Chicken Casserole D’Iberville

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This makes a ton!  Freeze one for later.
2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2(8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1(8-ounce) carton sour cream
1(10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids. Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish. Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.  Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
Quicker Method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens.
12  Servings