Chicken And Biscuit Casserole

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cubed cooked chicken
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 cup canned green beans, drained or 1 cup mixed vegetables (or both)
• 1 cup sliced fresh mushrooms or 1 cup canned mushroom
• 1 cup shredded american cheese, i use velveeta
• 1/2 cup mayonnaise (not salad dressing)
• 1 can refrigerated biscuit (pillsbury is good)
• 2 -3 tablespoons butter, melted
• 1/4 cup seasoned bread crumbs

Recipe

• 1 set oven to 375 degrees.
• 2 grease a 2-qt baking dish.
• 3 in a medium saucepan, combine chicken, chicken soup, green beans, mushrooms, cheese and mayo.
• 4 heat until hot and bubbling.
• 5 pour the hot mixture into a prepared baking dish.
• 6 separate biscuits and arrange over the chicken mixture.
• 7 brush biscuits with melted butter; sprinkle with bread crumbs over the biscuits.
• 8 bake for 25-30 minutes, or until the bicuits are golden brown, and casserole is bubbly.
• 9 serve immediately.
• 10 note frozen veggies are good also, just run under hot water to thaw, then squeeze out excess water before adding to casserole.

Chicken And Broccoli Calzone

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• 1 package yeast
• 1 tablespoon sugar
• 2 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons leaf oregano
• 3 cups flour
• 2 chicken breasts
• 2 cups broccoli
• 1/2 cup mozzarella cheese
• 1 can cream of chicken soup
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon ground oregano
• 1 tablespoon chipotle hot sauce
• 1 egg

Recipe

• 1 dough: dissolve yeast in 1 cup warm water for 10 minutes, or until creamy.
• 2 in a separate bowl, mix flour, oil, sugar, salt, and oregano leaf.
• 3 add in the yeast water mixture.
• 4 mix well until a ball forms.
• 5 spread extra four on kneading board, knead dough for 8 minutes, adding flour as needed until the right consistency is formed.
• 6 set aside in greased bowl, covered with damp cloth, in a warm area of the kitchen for 30 minutes.
• 7 this dough should rise to twice its size.
• 8 mean while, shred cooked chicken breast meat.
• 9 mix in chipotle sauce.
• 10 mix well until blended completely.
• 11 mix in soup, seasonings, cheese, and broccoli.
• 12 split dough into two balls.
• 13 roll out first ball until 1/4" to 3/8" thickness.
• 14 place 1/2 of chicken mix to the center of the round dough leaving at least 1.
• 15 5" of uncovered dough around the edge.
• 16 moisten the edge with water.
• 17 fold over dough to form 1/2 circle.
• 18 crimp edges forming a decorative pie crust style edge.
• 19 set aside on greased cookie sheet and begin to build 2nd calzone.
• 20 set both aside for 30 minutes to allow dough to rise.
• 21 break an egg over a small bowl, being careful not to add the yolk.
• 22 mix egg with fork until loose and fluffy.
• 23 brush egg over the top of the calzones before placing in the oven.
• 24 this will make them golden brown.
• 25 bake at 375 for 25 minutes.

Butternut Bean Ginger Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup uncooked dry bean
• 10 cups water
• 6 cups butternut squash, peeled, seeded and diced (2 pounds whole squash)
• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 tablespoon fresh ginger, minced
• 4 garlic cloves, minced
• 1 teaspoon salt
• black pepper
• 1/4 cup fresh parsley, minced

Recipe

• 1 in a large soup pot, bring the beans to a boil in 7 cups water. simmer, covered, 1 ½ hours or until the beans are tender, but not mushy.
• 2 meanwhile prepare the vegetables. peel the squash with a vegetable peeler, then seed and dice.
• 3 in a separate pot, cook squash in remaining 3 cups water, covered. simmer until tender, then drain.
• 4 puree all the squash in a blender in batches. add to the cooked beans.
• 5 in a frying pan, heat the oil and sauté the onion, celery, ginger and garlic, stirring occasionally. when tender and beginning to brown, add to soup pot along with salt, pepper and parsley.
• 6 simmer 15 minutes uncovered and serve. after it sits it will thicken; thin with a little water.

Chilatole Rojo (red Chile Soup With Chicken, Mushrooms, And Zucchini

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic
• 2 tablespoons dried ancho chile powder
• 2 tablespoons masa harina
• 1/4 teaspoon salt
• 4 cups chicken broth, divided
• 8 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick (3 cups)
• 1 medium zucchini, cut into 1/4 inch cubes
• 1 sprig flat leaf parsley
• 2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch slices
• lime wedge, for garnish

Recipe

• 1 in large saucepan, heat oil over medium heat.
• 2 cook onion and garlic until golden, 5- 7 minutes.
• 3 transfer to blender or food processor.
• 4 add ground chile, masa harina, salt, and 1 1/2 cups broth and process until smooth.
• 5 return puree to saucepan and boil over medium-high heat while whisking constantly for about 2 minutes.
• 6 add remaining broth, mushrooms, zucchini, and parsley; return to boil.
• 7 reduce heat and simmer for 10 minutes.
• 8 stir in chicken and simmer 6- 8 minutes, or until chicken is cooked through.
• 9 remove parsley and ladle into bowls.
• 10 garnish with lime wedges.

Chicken And Broccoli Braid

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken, cooked and cubed
• 1/2 cup green pepper, chopped (or to taste)
• 1 cup broccoli floret
• 1/4-1/2 cup onion, chopped (or to taste)
• 1 cup shredded cheddar cheese
• 2 (8 ounce) cans crescent rolls
• 1 egg (lightly beaten) (optional)

Recipe

• 1 preheat oven to 375 degrees.
• 2 in a mixing bowl combine together chopped green peppers, onions, broccoli, soup, cheese, and chicken. mix well.
• 3 unroll 1 package or crescent rolls onto a large greased baking sheet; do not seperate.
• 4 arrange with longest sides of dough across the width of baking sheet.
• 5 repeat with other package of crescent rolls.
• 6 on longest sides of dough cut into strips 1 1/2 inches apart and 3inches deep using a pizza cutter or knife. (there will be 6inches or so left in the middle to spread filling in).
• 7 spread filling evenly in the center of the strips of dough on each package of rolls.
• 8 lift 1 strip of dough on each side of the filling in the center, cross and twist at the center and repeat until all the strips are done to form a braid. tuck ends under and brush with egg whites if desired.
• 9 bake 25 - 28 minutes at 375 degrees or until golden brown.

Chicken And Brown Rice Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 cups chicken broth, 1 of those cups seperate
• 3 cups water
• 1 cup brown rice
• 1 medium onion (chopped)
• 4 celery ribs (chopped)
• 1 lb mushroom (chopped)
• 1/2 lb baby carrots (chopped)
• 1 1/2 lbs chicken breasts (cubed)
• 1 teaspoon salt
• 1 garlic clove
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 tablespoon bay leaf

Recipe

• 1 combine rice and 1 cup broth and mircowave for five minutes.
• 2 combine remaining broth and water and bring to boil.
• 3 toss all veggies and spices into pot and simmer
• 4 cook chunked chicken and toss into pot.
• 5 let ingredients simmer for 45 minutes.

Caramelized Turkey/chicken Stock

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 2 large leeks, cut lengthwise
• 2 large yellow onions, cut in fourths
• 2 heads garlic, cut in half (remove papery outside)
• 2 large celery ribs, cut in half
• 2 turkey neck (or 4 chicken)
• 2 turkey wings (or 4 chicken)
• 1 turkey carcass, with any leftover skin (or chicken)
• 1/4 teaspoon black peppercorns
• 1 teaspoon sea salt
• 8 -9 cups water

Recipe

• 1 crack the breast bone of carcass and flatten as much as possible.
• 2 spray a lipped cookie sheet or roasting pan with cooking oil (lightly). put all the meat and vegetables on sheet and roast at 450 degrees for 45-50 minutes until nicely browned. shake pan several times while roasting.
• 3 after browning, put all the ingredients into a stockpot or large crockpot.
• 4 bring to a boil (or strong simmer in crockpot). cover and reduce heat to med-low and allow to simmer 21/2 hours on stovetop, 4hrs. on high in crockpot.
• 5 strain and discard meat and vegetables (i use all of it in the dog food i make).
• 6 cover pot and put in cool place overnight so that the fat will solidify and can be removed before using or freezing.