Tag: chicken

Crescent Chicken Squares

cream cheese: 3 ounces

butter; softened: 1 tablespoon

chicken; cubed: 2 cups

onion; chopped: 1 tablespoon

salt: 0.25 teaspoon

pepper: 0.125 teaspoon

milk: 2 tablespoons

butter; melted: 1 tablespoon

crescent dinner rolls: 8 ounces

chicken gravy mix: 1

Beat cream cheese and butter, add chicken, onion, salt, pepper, and milk

Seperate dough into 4 rectangles and spoon chicken into dough, press edges to seal, brush tops with melted butter

Bake at 350 degrees for 25-30 minutes or until golden brown

Serve with chicken gravy

Chicken in a Party cup

carrots; diced: 1 cup

green peas: 10 ounces

butter: 0.5 cup

celery; diced: 1 cup

chicken broth: 3 cups

milk: 1 cup

chicken; cubed: 5-6 cups

flour: 2 cups

baking powder: 2 teaspoons

egg yolks; beaten: 2

shortening: 0.5 cup

margarine: 0.5 cup

water; hot: 0.5 cup

onion; diced: 1

thyme: 0.25 teaspoon

flour: 0.5 cup

salt: 1 teaspoon

lemon juice: 2 teaspoons

Boil chicken, remove chicken and cut up

Add vegetables

carrots 10 min, then peas 5 min,

saute celery, onion in butter, remove from heat, then add flour, thyme, milk, salt and pepper into chicken broth

cook, stirring constantly until sauce thickens, add chicken, carrots, peas

Pastry:

mix 2 cups flour, salt, baking powder, cut in shortening

pour hot water over margarine until melted, cool to lukewarm then add lemon juice and egg yolks, add to dry ingredients, mix well and chill thoroughly

roll out and cup circles around buttom side of a muffin tin

Bake at 375 degrees for 12-15 minutes

Chicken and Broccolli Casserole

chicken breasts; cubed: 3

broccoli: 1 bunch, or

broccoli; frozen: 2 packages

lemon juice: 1 tablespoon

cream of chicken soup: 1 can

mayonnaise: 1 cup

cheese; grated: 1 cup

bread crumbs; browned in butter: 1 cup

Mix chicken breasts, broccoli, mayonnaise, cream of chicken soup, and lemon juice in 19×13 pan

top with cheese and bread crumbs

Bake at 350 degrees for 25 minutes

Creamy Chicken Noodle Soup

From craft-o-maniac

Ingredients:
4 chopped carrots
4 chopped celery stalks
32 oz. of chicken stock
1 1/2 cans of cream of chicken soup
1 1/2 c. of water
1 c. of milk
salt and pepper
1 1/2 tbsp of onion flake,
1 tbsp. dry basil
1 tsp. of thyme
1 tsp. of celery salt
1 tbsp. garlic salt
6 boneless skinless chicken tenderloins or 4-5 boneless skinless chicken breasts.
Place all the wet ingredients including the cream of chicken and seasonings in the crock pot, whisk them together.
Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs.
During that last 3 hours, add in your veggies.
During the last 1/2 hour to hour, pull out your chicken breasts and shred with two forks and then add the chicken back in.
Boil and cook one bag of egg noodles, rinse, drain, and add to the soup during the last 20-30 minutes of slow cooking.