I got this recipe from my mom when I went away to college. As far as I remember, she never made it, but it looked good, so I wrote it down. I forgot it even existed until last year. And man, was I sorry I waited so long to make this dish! It is so good! And it has broccoli in it, which means it's good for you, right? I think this recipe would make veggies appealing to even the pickiest eater!
1 Tbsp margarine
4 boneless, skinless chicken breasts (about 1 lb)
1/3 C water or milk
1/8 tsp pepper
2 C broccoli florets
1 can Campbell's Broccoli Cheese soup
In skillet, over medium heat, cook chicken in hot margarine for 10 minutes (or until browned on both sides). Spoon off fat. Stir in soup, water or milk, and pepper. Heat to boiling. Add broccoli. Reduce heat to low. Cover and simmer 10 minutes (or until chicken is fork-tender and broccoli is done), stirring occasionally.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, August 7, 2012
Pennsylvania Dutch Chicken Pot Pie
While living in Pennsylvania I was introduced to a lot of different types of food. One of my favorites was a classic PA Dutch dish, chicken pot pie. It is not like the pot pie we are used to eating. It's more like a soup and it is so yummy!
2 lbs chicken, beef, pork and/or veal (1" pieces)
6 potatoes (sliced)
For dough:
1 1/2 C flour
3 Tbsp shortening
1 tsp salt
1 egg
a little water or milk
Boil meat in salted water for 1 1/2 hours.
Cut shortening into flour and salt. Add beaten egg and enough water or milk to make dough. Roll out thin and cut into 2" squares. Drop potatoes and dough (and 1 onion if desired) into boiling meat. There should be just enough liquid to boil up over the top of the pie. Add more if necessary. Cover tightly for 20 minutes. Add a pinch of saffron, if desired.
2 lbs chicken, beef, pork and/or veal (1" pieces)
6 potatoes (sliced)
For dough:
1 1/2 C flour
3 Tbsp shortening
1 tsp salt
1 egg
a little water or milk
Boil meat in salted water for 1 1/2 hours.
Cut shortening into flour and salt. Add beaten egg and enough water or milk to make dough. Roll out thin and cut into 2" squares. Drop potatoes and dough (and 1 onion if desired) into boiling meat. There should be just enough liquid to boil up over the top of the pie. Add more if necessary. Cover tightly for 20 minutes. Add a pinch of saffron, if desired.
Stephanie's Tacos
When I was a teenager, my mom's friend Stephanie gave her this recipe. They are not exactly tacos, more like dry enchiladas, but they are pretty darn good!
2-4 chicken breasts (cut into cubes)
Cook 3-4 minutes in a pan until no longer pink.
Add:
3/4 C salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
Microwave 3-4 minutes, until hot.
Add 1/3 C green onion (optional)
Butter tortillas on outside and roll with mixture and cheese. Place in 9x13" pan and sprinkle with cheese. Bake for 13 minutes (or until crispy) at 375.
2-4 chicken breasts (cut into cubes)
Cook 3-4 minutes in a pan until no longer pink.
Add:
3/4 C salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
Microwave 3-4 minutes, until hot.
Add 1/3 C green onion (optional)
Butter tortillas on outside and roll with mixture and cheese. Place in 9x13" pan and sprinkle with cheese. Bake for 13 minutes (or until crispy) at 375.
Mom's Chicken Enchiladas
This was my all time favorite recipe growing up. When I left home, I realized it is a pretty common one. But that just means I get to eat it more often, so that's fine by me!
2-4 chicken breasts boiled or baked and shredded
1 can cream of chicken soup
1 small can diced green chilis
8 oz sour cream
milk (to thin sauce as needed)
12 tortillas
grated cheese
olives
Mix together soup, chilis, sour cream, and milk to make sauce.
Roll chicken, sauce, and cheese in tortillas and place in 9x13" pan. Cover with remaining sauce and cheese.
Bake for 30 minutes at 350.
2-4 chicken breasts boiled or baked and shredded
1 can cream of chicken soup
1 small can diced green chilis
8 oz sour cream
milk (to thin sauce as needed)
12 tortillas
grated cheese
olives
Mix together soup, chilis, sour cream, and milk to make sauce.
Roll chicken, sauce, and cheese in tortillas and place in 9x13" pan. Cover with remaining sauce and cheese.
Bake for 30 minutes at 350.
Chicken Pot Pie Crust
For a few months I was obsessed with making chicken pot pie. The hubs eventually told me he didn't really like chicken pot pie, so I haven't made it since. But, since I love it so much, I'm sure it will make an appearance on occasion!
I tried many different crusts and this one is by far my favorite. It makes one layer, so I have to double it.
1 C flour
2 tsp baking powder
1/2 tsp ground sage
2 Tbsp butter
1/8 tsp salt
1/3 C milk
Mix together all ingredients. Knead into a ball and roll out flat.
I tried many different crusts and this one is by far my favorite. It makes one layer, so I have to double it.
1 C flour
2 tsp baking powder
1/2 tsp ground sage
2 Tbsp butter
1/8 tsp salt
1/3 C milk
Mix together all ingredients. Knead into a ball and roll out flat.
Chicken Breast Supreme
This is a recipe I have been wanting to try for a couple years. But, because it is written on an index card and filed away in my recipe book, I never remember it exists. Maybe now that it's immortalized on the internet, I was remember to make it!
6-8 boneless, skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup
1- 8 oz container cream cheese with chive and onions
1- 8 oz container plain cream cheese
Place chicken in a 9x13" pan. Sprinkle with dressing. Mix soup and cream cheese until smooth. Pour over chicken. Bake uncovered for 1 hour at 350.
6-8 boneless, skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup
1- 8 oz container cream cheese with chive and onions
1- 8 oz container plain cream cheese
Place chicken in a 9x13" pan. Sprinkle with dressing. Mix soup and cream cheese until smooth. Pour over chicken. Bake uncovered for 1 hour at 350.
Swiss Chicken
On my mission, a sweet older lady made us a yummy chicken casserole. She told us it had a surprise in it. I could tell something was different, but I didn't know until she told me, that the "secret" ingredient was Swiss cheese. I remember the casserole being really good and was excited to make it for my husband one day. Sadly, my attempt was not nearly as good as I remember her's being. But, the hubs told me that this is something his mom makes and that it always tastes that way. I guess I just remember it differently. Either that or the extra love she put into it made it that much better :)
Since then, I have seen variations on this recipe and have tried, and liked many of them. While I do like this recipe, I sometimes prefer something with a little more flavor. I've added french onion soup mix, Italian dressing, and ham (chicken cordon bleu style!). Another recipe I have says to add 1/2-1 C of sour cream, which adds a lot of flavor. I also prefer to cut the chicken into bit sized pieces and (sometimes) add rice. But, I will give the recipe in its original form.
3-4 C cooked chicken (2 whole/4 half breasts)
6-8 slices Swiss cheese
1/3 C water
1/2 C melted butter or margarine
1 C cream of chicken soup
2 C seasoned dressing crumbs
Place Chicken in 9x13 pan. Cover with cheese. Mix soup and water. Spoon over cheese. Cover with dry dressing. Drizzle with butter.
Bake 25-30 minutes at 350
Since then, I have seen variations on this recipe and have tried, and liked many of them. While I do like this recipe, I sometimes prefer something with a little more flavor. I've added french onion soup mix, Italian dressing, and ham (chicken cordon bleu style!). Another recipe I have says to add 1/2-1 C of sour cream, which adds a lot of flavor. I also prefer to cut the chicken into bit sized pieces and (sometimes) add rice. But, I will give the recipe in its original form.
3-4 C cooked chicken (2 whole/4 half breasts)
6-8 slices Swiss cheese
1/3 C water
1/2 C melted butter or margarine
1 C cream of chicken soup
2 C seasoned dressing crumbs
Place Chicken in 9x13 pan. Cover with cheese. Mix soup and water. Spoon over cheese. Cover with dry dressing. Drizzle with butter.
Bake 25-30 minutes at 350
Amish Chicken and Dumplings
I served a mission for The Church of Jesus Christ of Latter-day Saints in central Pennsylvania. It was a completely different way of life and completely different culture. I loved every thing about it, including the food! This is one of the recipes that I love!
Cook and debone 2 1/2 lbs of chicken (sometimes I get lazy and do boneless skinless chicken breasts or thighs or something a little easier, but I feel like I am cheating!)
Put chicken and broth into a large kettle with a lid
Dumplings:
1 egg
2 Tbps milk
1/2 tsp salt
3 tsp baking powder
flour
Beat ingredients with enough flour to make a good, stiff dough. Drop by the spoonful into broth. Cook covered for 5-8 minutes. Dumplings should be light and fluffy. Serve immediately.
Cook and debone 2 1/2 lbs of chicken (sometimes I get lazy and do boneless skinless chicken breasts or thighs or something a little easier, but I feel like I am cheating!)
Put chicken and broth into a large kettle with a lid
Dumplings:
1 egg
2 Tbps milk
1/2 tsp salt
3 tsp baking powder
flour
Beat ingredients with enough flour to make a good, stiff dough. Drop by the spoonful into broth. Cook covered for 5-8 minutes. Dumplings should be light and fluffy. Serve immediately.
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