Ingredients:
4 lbs boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix*
1/4 cup water
8 oz. cream cheese, softened
1 (4-oz) can mushroom stems and pieces, drained
1 (10 3/4-oz) can cream of chicken soup
*I have used about 3 T Ranch Dressing mix and a teaspoon or so of Italian seasoning to replace the Italian salad dressing mix, with good results.
Directions:
Place chicken in a slow cooker or dutch oven. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low (200 degrees) for 3 hours. Combine cream cheese and soup until blended (or not, actually). Stir in mushrooms. Pour over chicken. Cover. Cook on low one hour, until chicken is done. Serve over rice or noodles.
Showing posts with label main dishes. Show all posts
Showing posts with label main dishes. Show all posts
Thursday, July 21, 2011
Beach Street Lemon Chicken Linguine
Ingredients:
1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)
Directions:
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.
1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)
Directions:
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.
Rhonda's Chicken Enchiladas
This is Jacob's favorite dinner in the world.
*makes 2 9x13 pans worth* (freezes well)
Ingredients:
4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)
Directions:
Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.
Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.
*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.
Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese
Bake at 350 for 25 minutes.
*makes 2 9x13 pans worth* (freezes well)
Ingredients:
4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)
Directions:
Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.
Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.
*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.
Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese
Bake at 350 for 25 minutes.
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