Mexican Rice with Chicken

Mexican Rice with Chicken

Mexican Rice with Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This skillet supper comes together with leftover cooked chicken and a packaged mix.  After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day.  Both meals are a big hit.

         Debra Rzodkiewicz                                                                          Erie, Pennsylvania

 

Mexican Rice with Chicken Recipe

Mexican Rice with Chicken

1 package (6.4 oz.) Mexican-style rice and pasta mix

2 Tbsp. butter

1 ¾ cups water

1 can (14 ½ oz.) diced tomatoes with onions, undrained

2 cups cubed cooked chicken

1 jalapeno pepper, seeded and chopped

 

In a large skillet, cook and stir pasta mix in butter until lightly browned, about 5 minutes.  Add the water, tomatoes and contents of rice seasoning packet.  Bring to a boil.  Reduce heat; cover and cook 10 minutes.

Add chicken and jalapeno.  Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.

4 servings

 

(Recipe for Mexican Rice with Chicken was on www.tasteofhome.com, 2014)

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Cheddar Chicken Potpie

Cheddar Chicken Potpie

Cheddar Chicken Potpie

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Cheddar soup is one of my favorites, but it’s a bit too rich for my husband’s tastes.  So, by changing the ingredients a little, I came up with a variation of potpie we both enjoy.  If I’m in a hurry and don’t have the time this takes to bake, I’ll leave off the crust, add extra milk and serve it as a chowder.

      Sandra Cothran                                                             Ridgeland, South Carolina

 

Cheddar Chicken Potpie Recipe

Cheddar Chicken Potpie

Crust:   1 cup flour

½ tsp. salt

5 Tbsp. cold butter, cubed

3 Tbsp. cold water

Filling:   1 ½ cups chicken broth

2 cups peeled cubed potatoes

1 cup sliced carrots

½ cup sliced celery

½ cup chopped onion

¼ cup flour

1 ½ cups milk

2 cups (8 oz.) shredded sharp cheddar cheese

4 cups cubed cooked chicken

¼ tsp. poultry seasoning

Salt and pepper to taste

For crust, in a small bowl, combine flour and salt.  Cut butter in flour until mixture resembles coarse crumbs.  Gradually add the water, mixing gently with a fork.  Gather into a ball.  Cover with plastic wrap and chill at least 30 minutes.

For filling, place broth in a Dutch oven; bring to a boil.  Add vegetables.  Reduce heat; simmer 10-15 minutes or until vegetables are tender.

In a small bowl, combine flour and milk; stir into broth mixture.  Cook and stir over medium heat until slightly thickened and bubbly.  Stir in cheese, chicken, poultry seasoning, salt and pepper.  Heat until cheese melts.  Spoon into a 10 inch (2 ½ to 3 qt.) casserole.  Set aside

On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary.  Place on casserole over filling; seal edges.  Make several slits in center of crust for steam to escape.

Bake at 425 F. for 40 minutes or until golden brown.             6 servings

 

(Recipe for Cheddar Chicken Potpie came from Taste of Home (tasteofhome.com)

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Chicken Asparagus Soup

Chicken Asparagus Soup

Chicken Asparagus Soup

 

Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother.  I have fond memories of chopping veggies and cooking with her as a child.

         Sandy Clayton                                              Visalia, California                                                                          

 

Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional

 

Cut tips from asparagus spears; set aside.  Place stalks in a large skillet; cover with water.  Bring to a boil.  Reduced heat; cover and simmer for 40 minutes.  Strain, reserving 4 cups cooking liquid.  Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender.  Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Discard bay leaf.  Cool slightly.

In a blender, cover and puree soup in batches until smooth.  Return to the pan.  Add the chicken, cream, remaining pepper and reserved asparagus tips.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender.  Garnish with Parmesan cheese if desired.             10 servings

 

(Recipe for Chicken Asparagus Soup came from tasteofhome.com)

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