Best Chicken Soup

Ingredients:

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 cup carrots, chopped
• 2 cups onion, chopped
• 2 cups celery, chopped
• 4 medium potatoes, cubed
• 2 tsp garlic, minced
• 8 oz chicken stock
• 1 cup white wine
• 1 cup water
• 2 (28oz) cans chopped tomatoes
• ½ tsp basil
• ½ tsp oregano
• ½ tsp pepper
• Salt
• 2 tbsp olive oil
• 3 tbsp fresh parsley
• 2 lb fresh cooked chicken breast fillets, chopped into cubes.

Instructions: 

In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. 

Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. 

Add the chicken for the last 3 minutes, or until heated through. . Adjust seasoning to taste

Let the soup stand for a little while, then serve with crusty French bread.

Tangy Orange Chicken

Searching for recipes is fun. I'm always looking for a fun recipe to try. One that caught my eye is Tangy Orange Chicken. I like to order it in Chinese restaurants, but I always feel it is missing something.  For one thing some vegetables would be nice. Also when watching for weight,  it's good to avoid fried things.

There is a Tangy Orange Chicken on Chefville. Now fair, because it made me hungry for it.

2 pounds chicken breast cut in 1 in pieces

1/4 cup soy sauce

3 Tablespoons Teriyaki sauce

1/2 cup fresh orange juice

1/3 cup brown sugar

2 Tablespoons minced garlic
2 Tablespoons minced ginger
2 Tablespoons chili sauce
6 table spoons of vinegar
4 cups mixed veggies, (broccoli, carrots, cauliflower)
1/2 onion diced
1 bell pepper diced, any color

Add soy sauce, teriyaki, ginger, garlic, vinegar, brown sugar, and orange juice in a small sauce pan on low. heat just until Brown sugar is dissolved and sauce is smooth. put chicken and  1/2 the ssauce in a Ziploc bag and marinate in the refrigerator for about an hour.

heat some canola oil or peanut oil in a large skillet, cCook the chicken about 5 minutes. Add bell pepper and onion. continue cooking. add the veggies and the rest of the sauce. cook until  chicken is cooked through.

Serve with hot rice and orange slices.

Salsa Chicken and Rice

You are just home from work, and you are tired and hungry. The last thing you want to hear is
'hon, what's for dinner?' Ugh.
Here is a quick week night dinner.

Salsa Chicken and Rice

Ingredients

• 1 pound chicken breast
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 large onion
• 1/2 cup chicken broth
• 1 1/2 cup salsa
• 4 teaspoons olive oil
• 1/2 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• dash salt and pepper

Cooking Directions

1. Heat oil in a large skillet. Add chicken breast. Ccook over medium heat. Add salt pepper, cumin, and chili pepper. Cook about 15 minutes depending on the thickness of the pieces.
2. When chicken is cooked, take off the heat. Add the peppers and onions to the hot pan. Saute the vegetables until soft. about 5 to 7 minutes
3. Cut the chicken into bite sized pieces.
4. Add back to the pan add broth and salsa. Simmer another5 minutes. Serve over hot rice. add a dollop of sour cream if desired.

Best Ever Chicken Salad

I couldn't make up my mind today: whether to to chicken soup or chicken salad. The I looked at the thermomater-- and this is salas weather. Like fer sure.
Too hot for soup. I'll wait till fall.

Ok, bragging -- I love my chicken salad. There's lots of goodies in it. This one goes great with BBQ

1 lb box of macaroni, or other pasta cooked and cooled.
1/2 lb cooked chicken breast, cubed small
2 ribs of celery chopped fine
1/8 cup onion minced
1/2 Tbs minced garlic
1 cup fresh cooked corn
1 diced tomato (optional)
3 tbs chopped bacon
1/2 cup mayo
2 tbs ranch dressing
2 tbs bbq sauce.

Mix all ingredents together. If it seems a little dry add another tablespoon or t wo of mayo. Chill for at least an hour before serving.

Chicken & Broccoli

From: Campbell's Community: (with a twist)
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
This creamy chicken dish, with just the right amount of broccoli, cooks in the skillet in just 40 minutes!


Ingredients:

Vegetable cooking spray
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1/2 cup sour cream
1/4 cup diced onion
1/4 cup diced celery
1 package (16 ounces) frozen broccoli cuts, thawed

Directions:

Spray a 10-inch skillet with the cooking spray.  Add the chicken and cook until well browned and cooked through, stirring occasionally.

Stir the soup, sour cream, and broccoli in the skillet.  Reduce the heat to low.  Cook for 15 minutes, stirring occasionally.


Recipe Tips:


Serving Suggestion:  This recipe is delicious served over hot cooked rice.

Kim's Teriyaki Sir Fry

¾ lbs chicken breast

½ cup teriyaki sauce
3 Tbls soy sauce
2 Tbls orange marmalade
3 cups mix veggies like onion, bell peppers, broccoli florets, green beans, cauliflower, carrots, bamboo shoots….
½ lbs spaghetti or lo-mien noodles
3 tbls yellow mustard
1 tsp ground ginger
2 tsp minced garlic
2 Tbls oil
½ cup pineapple juice
½ tsp salt
1 tsp pepper

In a medium bowl, place chicken breast and pour teriyaki sauce over. Let marinate at least ½ hour before cooking.

Heat the oil in a large skillet or wok. Slice the chicken breast in small strips. Save the sauce. Sauté over medium heat. Add veggies, ginger, garlic powder, pepper, and soy sauce,

Stir fry until tender. Add the sauce and the pineapple juice, bring to a boil. Leave pan on low to simmer.

Bring 4 qtauts of water to a rapid boil and salt. Add noodles, and turn to low. Cook to al dente- about 8 mins.

Mix in mustard and marmalade to chicken and veggies, add hot noodles, and mix to incorporate.



Serve hot.

Lemon Chicken and Rice

What You Need

1lb. boneless skinless chicken breasts, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1/4cup lemon  juice
3cups frozen stir-fry vegetables
3cups hot cooked long-grain white rice
1/4cup chopped PLANTERS COCKTAIL Peanuts

Make It


HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until done.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice; top with nuts.


Kraft Foods

Chicken Breast with Tarragon

Ingredients:


4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon unsalted butter
1 tablespoon canola oil
½ cup heavy cream
1 tablespoon Dijon mustard
¾ teaspoon dried tarragon
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through.

2. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.

3. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.

4. Season to taste with salt and freshly ground black pepper.

5. Pour sauce over chicken. Serve immediately.

Easy Chicken Bake

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 package (9 ounces) frozen mixed vegetables, thawed

1 cup cubed cooked chicken or turkey

1/2 cup milk

1 egg

1 cup all-purpose baking mix

Directions:

• Heat the oven to 400°F.  Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl.  Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.