Baked Chicken Cordon Bleu is an easy, yet elegant recipe for a special dinner. Tender and lightly seasoned chicken breasts rolled up in ham and oozing Swiss cheese baked in a golden brown crust. It’s so good. Your family or guests will think you’ve slaved …
We love this recipe for Spicy Chicken and Cheese Taquitos. They are easy to make and perfect for weeknight dinners.
Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.
It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.
This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.
This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.
Substitute chicken broth or stock for the water and bouillon cubes.
Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.
I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.
To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.
In a medium saucepan combine chicken and water and bring to a boil.
Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.
Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.
Serve immediately with saltine crackers. This recipe will serve 4-6 people.
See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.
Creamy Chicken Fettuccine Alfredo is simply delicious. Silky fresh fettuccine. Tender seasoned bites of chicken. Steamed broccoli and cauliflower. And a creamy homemade Alfredo sauce that is both simple and wonderful. Add to that a delightful bottle of Chardonnay, and you have a perfect evening …
Some nights I just want something creamy and easy for supper. This Creamy Garlic Chicken Recipe hits the spot with butter, garlic, and heavy cream, plus Parmesan cheese. So, yummy. And perfect for a weeknight dinner.
Peanut Chicken with Rice would make a perfect entree for a Chinese Dinner at home. Tender pieces of chicken breast in a sweet and savory peanut sauce over rice. If you’re a fan of peanut butter, you’ll like this dish!
Continue reading Peanut Chicken with Rice
Slow-Cooked Tortilla Chicken Soup is perfect for a large gathering or church potluck. Packed with flavor from chicken, onion, bell peppers, pinto and black beans, creamed corn, tomatoes, green chilis, and seasonings, this soup leaves you satisfied.
I like to serve Chicken Salad Croissant Sandwiches in the spring or summer for a special lunch or evening dinner. It is especially nice for a Mother’s Day luncheon if you adjust the recipe to size.
Cheesy Chicken Rice Soup is a perfect choice when you need a bowl of comfort and pure yumminess. Tender chicken pieces, chunks of cauliflower and broccoli, brown rice, all served up in a creamy cheese sauce.
This recipe is great for weeknight dinners, too, as you can make it in less than an hour. Even less time, if you happen to have leftover or rotisserie chicken.
To begin, gather your ingredients so that you have everything close at hand. Using a meat cutting board and knife, cut chicken breast or tenders into 1″ pieces.
In a large saucepan or stockpot bring water and chicken bouillon to a boil, crushing the bouillon cubes until dissolved. You may also substitute 4 cups of chicken stock or broth if you prefer. I always have bouillon cubes in my pantry, so that is usually my go-to ingredient when making soups.
Add chicken pieces, rice, and onion to the boiling water. Reduce heat to low. Cook until rice is tender, about 18-20 minutes.
There should still be plenty of broth in your pot at this time, but if necessary, add in 1/2 – 1 cup of water, if desired. Stir in the frozen cauliflower/broccoli blend, and return to a boil. Cook on medium heat for an additional 10-12 minutes until cauliflower is heated through.
In a small bowl, whisk together half and half cream with flour until smooth. Pour into soup, stirring until thickened.
Remove from heat, and stir in cubes of cheese. Cover the pot and allow cheese to melt, approximately 7-10 minutes, stirring once or twice. Season with paprika, salt, and freshly ground black pepper.
Serve warm with slices of your favorite hard or French bread. We like this soup with Tangy Sourdough or Ranch Loaves. This recipe will serve 4 people.
After having eaten a similar entree at Applebees, I worked for months trying to get Orange Chicken with Rice just right. Crunchy pieces of breaded chicken breast in a tangy orange sauce with vegetables over a bed or fluffy rice. I hope you’ll enjoy it …