Posts Tagged ‘chicken’

Chicken Enchilada Marinated Chicken

January 11, 2011
Chicken Enchilada Marinated Chicken
Adapted from Homemade Gourmet

Recipe Yields: 8

Recipe Serving Size: 6 ounces

Servings Per Recipe: 8 servings

Ingredients

1/2 cup water

3 pounds boneless, skinless chicken breasts

3 tablespoons Homemade Gourmet® Chicken Enchilada Soup Mix

Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Lighter Side Chicken Enchiladas

January 6, 2009

Lighter Side Chicken Enchiladas

Adapted from Homemade Gourmet

 

 

 

Servings Per Recipe: 6 servings

 

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

1  cup  milk  

1  8-ounce  container sour cream  

1  10-ounce  can diced tomatoes and green chilies  

1  4-ounce  can green chilies  

3  cups  Homemade Gourmet® Chicken Enchilada Marinated chicken, cooked and shredded (see recipe) 

12    flour tortillas  

1  cup  shredded cheese (optional)  

 

 Directions

1. Preheat oven to 350 degrees. Blend first 5 ingredients in 2 quart sauce pan, heat on low for 15 minutes.

 

2. Spoon a portion of shredded chicken into a tortilla, spoon soup mixture on top of chicken and roll up; placing seam side down in a greased 13x9x2 baking dish.

 

3. Repeat process until all chicken is used. Spoon remaining soup mixture over enchiladas.

 

4. Sprinkle cheese on top of enchiladas, if desired; bake for 25 to 30 minutes or until heated through.

 

Chicken Enchilada Marinated Chicken

Adapted from Homemade Gourmet

 

Servings Per Recipe: 8 servings

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  tablespoons  oil  

1/2  cup  water  

3  pounds  boneless, skinless chicken breasts  

 

 Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

 

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

 

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

 

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Double Crust Chicken Pot Pie

January 6, 2009

Double Crust Chicken Pot Pie

Adapted from Homemade Gourmet

 

Servings Per Recipe: 6 servings

 

 

 

 Ingredients

1  10.75-ounce  can cream of chicken soup  

1/2  cup  milk  

2    refrigerated pie crusts, at room temperature  

8  ounces  frozen mixed vegetables  

2    Homemade Gourmet® Grandmothers Sunday Roast seasoned chicken breasts, cooked and chopped 

 

 Directions

1. Preheat oven to 375°. In a large bowl, cook vegetables in ½ cup water in microwave for about 5 minutes; drain any liquid. Add chicken, soup and milk; stirring well to combine.

2. Lightly spray the bottom of a 9″ pie plate with nonstick cooking spray. Line the bottom of the pie plate with a single crust. Fill pie shell with the vegetable/chicken mixture.

3. Top pie with second crust, pinching edges together. Cut vents in the top of the pie crust.

4. Place on a baking sheet and bake for 35-45 minutes or until golden brown.

 

Grandmothers Baked Chicken Breasts

Adapted from Homemade Gourmet

 

Servings Per Recipe: 8 servings

 

 

 

 Ingredients

3  pounds  boneless, skinless chicken breasts  

6  tablespoon  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning Mix  

1/2  cup  butter or margarine, cut into pats  

1/2  cup  sour cream, optional  

 

 Directions

1. Preheat oven to 325 degrees. In a zip top bag, place chicken breasts and seasoning. Securely close bag and “SMOOSH” to coat chicken breasts.

2. Place coated chicken breasts in greased 13x9x2 baking dish and top with butter.

3. Bake covered for 1 hour and 15 minutes or until chicken is no longer pink in center and juices run clear.

4. Serve with a dollop of sour cream on top, if desired.

Chicken Enchilada Soup

December 17, 2008

Chicken Enchilada Soup

Ingredients
7 tablespoons Homemade Gourmet® Chicken Enchilada Seasoning (or 1 mix)
1 14.5-ounce can diced tomatoes
1 cup milk
4 cups water
1 12.5-ounce cans diced chicken or 1 cup cooked chicken, shredded (optional)

Directions
1. In a 2-quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.

2. Bring to a rolling boil on medium-high heat, then reduce heat and simmer 15 to 20 minutes, stirring occasionally.

3. If you like, add cooked chicken and heat through, about 5 minutes.

Chicken Swimming with Apricots

December 8, 2008

Chicken Swimming with Apricots

A recipe Adapted from Homemade Gourmet

3 pounds boneless, skinless chicken breasts
½ cup pitted dried plums
½ cup dried apricot halves
2 tablespoons Homemade Gourmet Garlic Lemon Seasoning
½ cup orange juice
¼ cup red cooking wine (optional)
1 tablespoon honey
8-ounce package angel hair pasta, prepared

Place chicken breasts in slow cooker with plums and apricots on top.

Combine seasoning, orange juice, wine and honey; pour over chicken.

Cover and cook on low 6 hours or on high 3 hours.

Serve over prepared pasta. Serves 6.

Italian Pear Chicken

December 2, 2008

Italian Pear Chicken

A recipe Adapted from Homemade Gourmet

3 pounds boneless, skinless chicken (or partridge) breast
4 tablespoons Homemade Gourmet Garlic Basil Seasoning
24-ounce can pear halves with juice, undrained
½ cup water

Place all ingredients in a freezer bag. Seal and smoosh! Before freezing, label as Italian Pear Chicken and list cooking options:
Bake: Preheat oven to 350 degrees. Defrost and place entire contents in a baking dish. Cover and bake for 45 minutes or until chicken juices run clear.
Slow cooker: Defrost and place entire contents in slow cooker. Cook on high 4-6 hours or low 6-8 hours.