Global Cuisine
July 31st, 2008 at 12:49pm
Under Global Cuisine
Easy and delicious, with olive oil and garlic.
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Ingredients
1 3 lb. chicken, cut-up
1/4 C. olive oil
3 tsp. garlic, minced
1 Tbs. onion, minced
2 tsp. rosemary
1 C. white wine
1 C. chicken broth
Directions
Serve this dish with your favorite rice recipe. Heat the oil in a skillet. Brown the chicken pieces on both sides. Transfer to a baking dish that has a lid. Add the onion and garlic to the skillet and cook for 1 minute. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 5 minutes. Pour over the chicken, cover and bake at 350 degrees for 35 minutes. Remove the lid and bake for 10 minutes longer (or until the chicken is tender and the sauce has slightly thickened). Serve warm with the sauce ladled over the chicken.
Tags: baked chicken, casserole recipes, chicken casserole recipes, recipes, tuscan chicken recipe
By Maxine
July 25th, 2008 at 08:03am
Under Global Cuisine
A whole meal in one dish, this recipe is fantastically easy to prepare and very tasty.
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Ingredients
4 pieces chicken
1 can white beans, drained
1/2 a lemon, sliced
1 chorizo sausage, sliced
4 cloves garlic, smashed
1 C. chicken stock
1/2 teaspoon pimentón de la vera (Spanish paprika)
Olive oil
Sea salt and freshly cracked black pepper
Directions
Place drained beans in baking dish and pour chicken stock over them. Add chicken. Cover with lemons, chorizo and garlic. Drizzle olive oil over the entire thing. Sprinkle with paprika, salt and pepper to taste.
Cook in 400 degree F oven for 45 minutes or until chicken is done.
Tags: casserole recipes, casserole recipes with beans, casserole recipes with chorizo, chicken casserole recipe, chicken casserole recipes, recipes
By Maxine
July 21st, 2008 at 07:55am
Under Global Cuisine
Just right spicy. The double recipe was quickly consumed at annual Independence Day potluck. I was surprised how many kids scarfed it up!
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Ingredients
3 chicken breasts, cooked and shredded
1 can cream of chicken soup
2 cans rotelle (diced tomatoes & green chiles)
2 Tbs. jalapenos, chopped
2 Tbs. cilantro, freshly chopped
6 Tbs. onion, chopped
1/2 lb. Velveeta cheese
Crushed white corn tortilla chips
Tags: casserole recipes, chicken casserole recipes, chicken enchilada recipes, enchilada recipes, mexican recipes, recieps
By Maxine
July 10th, 2008 at 04:24pm
Under Global Cuisine
This recipe is great to have if you are having company and are not sure when they will arrive or if you need something you can make in advance.
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Ingredients
1 3-4 lb. chicken, boiled and seasoned with salt and pepper to taste
1 lg.onion, chopped
1 lb. grated American or cheddar cheese
1 regular bag tortilla chips, crushed
1/2 can Rotel tomatoes, mashed
1 can cream of mushroom or cream of chicken soup
Directions
Debone chicken and place in the bottom of a 9×12-inch baking pan. Place chopped onion on top of chicken. Place grated cheese on top of onion. Place crushed chips on top of chesses. Mix together Rotel tomatoes and soup, and pour over crushed chips just before you place the casserole in the oven. Bake at 350 degrees until heated through and cheese is melted, about 45–60 minutes.
Tags: casserole recipes, chicken casserole recipes, mexican casserole recipes, mexican recipes, recipe
By Maxine
July 8th, 2008 at 01:54pm
Under Global Cuisine
Chicken, black beans, salsa, and more are topped off with rich pie crust.
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Ingredients
1 pkg. 15 oz. refrigerated pie crust 2 crusts
1 jar 16 oz. Pace Chunky Salsa
1 can 10 34 oz. Campbell’s Condensed Cream of Chicken Soup OR 98 Fat Free Cream of Chicken Soup
1 C. sour cream
2 C. shredded Cheddar cheese 8 oz.
1 pkg. 24 oz. frozen whole kernel corn
2 cans 9.75 oz. Each Swanson Premium Chunk Chicken Breast in Water, drained
1 can about 15 oz. black beans, drained and rinsed
Tags: casserole recipes, chicken casserole recipes, fiesta chicken recipe, mexican casserole recipes, recipes
By Maxine
July 2nd, 2008 at 12:47pm
Under Global Cuisine
These enchilada’s are easy to make, and OH so tasty. I have tried several different kinds of green sauce, but Las Palmas is the best.
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Ingredients
1 lb. boneless skinless chicken
1 15 oz. can Swanson chicken broth
1 tsp. onion powder
1 8 oz. block cheddar cheese or 1/2 cheddar and 1/2 monterey jack shredded
2 10 oz. cans Las Palmas green chicken enchilada sauce
1 can Campbell cream of chicken soup
1 4 oz. can Ortega diced green chilies
1 bunch green onions chopped
1 4 oz. can black olives sliced or chopped (optional)
1 pkg. (10 count) flour tortillas, medium size
Sprinkle of garlic powder
Tags: casserole recipes, chicken casserole recipes, chicken enchilada casserole, chicken enchiladas casserole, mexican casserole recipes, recipes
By Maxine
June 10th, 2008 at 03:47pm
Under Global Cuisine
Pierogies are Eastern European dumplings that traditionally have either meat or potatoes. This casserole adds chicken tenders to make a full meal.
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Ingredients
15 potato and cheddar cheese filled pierogies, cooked
1 11 oz. pkg. chicken tenders
1 26 oz. jar Classico Mushroom and Ripe Olive Pasta Sauce
1 14 1/2 oz. can cut green beans (add an extra can for more vegetables)
1 8 oz. pkg. sliced Swiss cheese
Directions
Line a 9×13-inch baking pan with chicken tenders. Top with precooked pierogies. Top with green beans, followed by the pasta sauce. Top with Swiss cheese. Bake at 400 degrees for 20 minutes or until meat is bubbling.
Yield: 4 servings
Tags: casserole, chicken casserole, dumpling casserole, pierogi, recipes
By Maxine
June 10th, 2008 at 11:24am
Under Global Cuisine+ Rice
jam·ba·lay·a (jŭm’bə-lī’ə) n. A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs. [Louisiana French, from Provençal jambalaia.] This is a lower-fat (not low-fat!) version of jambalaya, also unusual in that it doesn’t use seafood. Very tasty! You can adjust the use of the cajun seasoning and hot sauce to taste, as you like.
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Ingredients
6 chicken thighs
1-2 cloves fresh garlic, chopped
1 onion, chopped fine
1 green pepper, chopped fine
2 stalks celery, chopped fine
1 banana pepper, chopped fine
1 lb. chicken andouille sausage
1 can crushed tomatoes
3 1/2 C. chicken broth
2 tsp. Tony Chachere’s cajun seasoning
1 tsp. Crystal hot sauce
1 1/2 C. white rice
chopped green onions
Tags: cajun, chicken casserole, creole, jambalaya, louisianna, new orleans, recipes, southern food
By Maxine
June 3rd, 2008 at 04:23pm
Under Global Cuisine
Cashews give this casserole an unexpected twist.
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Ingredients
1 C. chicken broth
1 (10.75 oz.) can condensed cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
2 Tbs. soy sauce
1 (2 to 3 lb.) whole chicken, cut into pieces
4 C. hot cooked rice
1 C. cashew nuts
Directions
Preheat oven to 400 degrees. Combine the broth, cream of chicken soup, mushroom soup, and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9×13-inch baking dish. Sprinkle remaining 1/4 cup cashews on top. Bake for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.
Tags: cashew chicken, casserole, chinese food casserole, recipe
By Maxine
May 23rd, 2008 at 02:19am
Under Global Cuisine
A casserole using leftover chicken and gravy. You can also use turkey. Serve with salsa, shredded lettuce, sour cream and black olives if desired.
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Ingredients
4 C. diced skinless, boneless chicken breast meat
4 C. chicken gravy
1 C. water
1 onion, chopped
3 stalks celery, chopped
1 7 oz. can diced green chilies
1 tsp. garlic salt
Salt and pepper to taste
12 6 inch corn tortillas
2 C. shredded Cheddar cheese
Directions
In a large skillet combine chicken, gravy, water, onion, celery, chili peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1-2 hours. Preheat oven to 350 degrees. In a 11×14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30-40 minutes or until cheese is melted and bubbly.
Tags: casserole, chicken, chicken casserole, enchilada, gravy, recipes
By Maxine
