Chicken is delicious prepared in so many ways. So here are three new recipes to try.
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water (you can add another can of water for moister rice)
6 chicken breasts or 10 tenders
In a greased 9×13 pan, mix box of rice, cans of celery and mushroom soup and one or two cans of water. Arrange raw chicken on top of rice mixture. Cover and seal with foil. Bake at 350 degrees for 2-1/2 hours. Uncover for a few minutes to brown the chicken and rice.
4 corn tortillas (6 in.), cut into strips
1 tsp. oil
1 tub (8 oz.) cream cheese spread
1 C plus 2 TBS milk, divided
2 TBS (about 1/2 of 1-oz. pkg.) taco seasoning mix
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 C chopped fresh cilantro
Heat oven to 400 degrees. Toss tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
Meanwhile, mix cream cheese spread, 2 TBS milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.Serve topped with tortilla strips and cilantro.
Slow cooker chicken and potatoes
1 lb. red new potatoes, quartered
1 small onion, cut lengthwise in half, then crosswise into thin slices
1 red pepper, cut into strips
6 cloves garlic, minced
8 boneless skinless chicken thighs
1/4 C flour
1/2 C zesty Italian dressing
1/4 C lemon juice
1 C frozen peas
1/4 C chopped fresh parsley
Place potatoes, onions, peppers and garlic in slow cooker; top with chicken. Whisk flour, dressing and lemon juice until blended; pour over ingredients in slow cooker. Cover with lid. Cook on low 7 to 9 hours (or on high 5 to 6 hours). Stir in peas; cook, covered, 10 min. or until peas are heated through. Sprinkle with parsley.
She said, “My superpower is holding on to junk for years and finally throwing it away a week before I need it.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)
...For the full story, select an option below.