Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Chicken”

Hearty Chicken and Rice Soup

I haven’t felt well the last few days and decided to make some chicken soup. The problem I face is, that when my hubby comes home from work everyday, he is starving. So I need to make my soup very hearty to fill him up. I never measure the ingredients when making soup, the measurements are a suggestion only. It will taste great the way is written or you can adjust the ingredients to make the way you may like it. I also love to add lemon to my chicken and rice soup, again it is up to you. The aroma while the soup is simmering is wonderful! I serve a crusty bread with it.

Hearty Chicken and Rice Soup

10 cups chicken broth or stock
1 medium onion chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves (I use poultry seasoning)
1/4 teaspoon cracked black pepper
2 bay leaves
1-1/2 cups cubed or shredded chicken (I poach chicken breasts and thighs right in the broth or you can use a rotisserie chicken from the grocery store and shred it.)
2 cups cooked rice
2 Tablespoons fresh lime juice
2 Tablespoons fresh lemon juice (optional)
Lemon or lime slices for garnish

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaves in a large pot or Dutch oven.
Bring to a boil then stir once or twice.
Reduce heat, then simmer uncovered for 15 minutes.
Add chicken then simmer uncovered for 10 minutes. (I turn down the burner down very low and let simmer for a while)
Remove and discard bay leaves.
Stir in rice and lime/lemon juice just before serving.
Garnish with citrus slices.

Orange-Chicken Breast Recipe

My friend Donna made and shared this recipe with some friends of her’s that are having a rough time right now. Since I am always looking for recipes that travel well and are easy to make when I need to take a meal to someone, I asked her if she would share it. She so graciously agreed. Thanks Donna…

Orange-Chicken Breast Recipe

4-6 skinless chicken breasts
swiss cheese ( I use baby swiss)
1/2 cup orange juice
2 cans cream of chicken soup
1 cup pepperidge Farm Herb stuffing mix
1 stick margarine or butter.

Put chicken breasts in a 9 x 13 pan; put a slice of swiss cheese on top of each chicken breast.Mix orange juice and chicken soup and pour on top of chicken. Sprinkle stuffing mix on top. Drizzle melted margarine on top of stuffing. Bake 1 hour at 325 degrees.Serve with rice or mashed potatoes.


Chicken Tamale Casserole

I recently started getting Cooking Light again, and this was in one of my first issues. To. Die. For. Seriously. If you like Tex-Mex, this slightly sweet tamale casserole is all that.  One of the reviewers online (100 reviews since October ’08) suggested forgoing the corn bread mix and using your own supplies, so I’ll include that below (although I had the corn muffin box in my pantry both times I’ve made it).

I’ve changed a couple of things: added an onion to the mix and put the chicken down on the bread before pouring on the enchilada sauce.  Enjoy!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix  * (or see below)
1 (4-ounce) can chopped green chiles, drained
1 onion, chopped
Cooking spray
2 cups shredded cooked chicken breast
1 (10-ounce) can red enchilada sauce
1/2 cup fat-free sour cream
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 8 ingredients (through onion) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork. Top surface with chicken.  Pour enchilada sauce over the chicken.  Sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

* Mix 1 1/4 cups all-purpose flour with 3/4 cup yellow corn meal. Add 2 tsp baking powder and 1/2 tsp salt and mix before adding to the casserole.

Spicy Honey Chicken Thighs

I pulled out some chicken thighs yesterday for a new recipe I was going to try and then didn’t use them (we did Chinese take-out for Chinese New Year instead!).  So then I was stuck with the thighs again for tonight and the recipe I was going to try called for a 2 hour marinade.  I didn’t have the time.  

So I found this recipe online at Cooking Light (my go to recipe place right now) and was amazed at how quick it was.   Within 20 minutes dinner was on the table.  The kids loved the chicken, even though it has some kick to it.  A definite keeper!

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

One-Dish Rosemary Chicken

From Cooking Light, December 2003

2 t. olive oil
1.5 t. dried rosemary (we used fresh)
1/4 t. salt
1/4 t. pepper
8 skinless boneless chicken thighs (about 1 lb)
1 14.5 oz can stewed tomatoes, undrained
1 15 oz can of white navy beans, drained
1/4 c chopped pitted kalamata olives (we omitted these because we don’t like olives)
Heat oil in large skillet over medium-high heat.  Combine rosemary, salt and pepper, sprinkle over one side of chicken.  Place chicken in pan, seasoned side down; cook 3 minutes.  Reduce heat to medium, turn chicken.  Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done.  Stir in olives and serve.
Absolutely delicious and very quick and easy.

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