The Rickett Chronicles: Chicken

Showing posts with label Chicken. Show all posts

Wednesday, June 26, 2013

{Recipe} Quick Deep Dish Chicken Pot Pie

Chicken Pot Pie is just one of those comfort meals. It sticks to the ribs and comforts the soul. This version is quick and easy. I always have pie pastry in my freezer which I think is the best invention since sliced bread!

And speaking of pot pie...are you a Duck Dynasty fan? If so, you gotta love Uncle Si. This has to be one of the funniest things...

Funny! Right?

Enjoy!

Quick Deep Dish Chicken Pot Pie

by Wende Rickett

Ingredients

2 cans cream of chicken soup (I used fat free)
1/2 cup milk
1/4 tsp garlic
1/2 tsp seasoning salt
1/4 tsp black pepper
1 lb frozen mixed veggies, thawed
3 cups chicken breast, cooked and diced
2 tbsp. milk
2 pie pastry, if frozen, thawed

Instructions

1. Preheat oven to 350 degrees.

2. Spray a round 2 quart casserole dish with non-stick spray.

3. Place pie crust in the dish pressing the dough all the way up the sides to the rim.

4. Combine soups, milk (I didn't measure out the milk, just filled the empty soup can to the top), garlic powder, seasoned salt and pepper.

5. Add vegetables. (Mine were still frozen so I threw them in the microwave for 2 minutes and then added them to the soup mixture.)

6. Add chicken breasts, stirring until well combined.

7. Pour mixture into the casserole dish.

8. Unroll second pie crust and place on top of the dish. Crimp the two crusts sealing the pie. I also used a fork and pressed them together.

9. Cut four slits into the top crust to allow the pie to vent.

10. Brush milk on the top crust and place in the oven.

11. Bake for 30 to 45 minutes or until the crust is golden brown.

12. Allow to sit for 5 minutes before serving.

Monday, July 9, 2012

Recipe: Slow Cooker Hawaiian BBQ Chicken

We are definitely in the middle of summer. The temp has been in 100's here and it has been too hot to do much of anything much less turn on the oven and cook. I have been making lots of slow cooker meals. I have family favorites that I have been making but I wanted to shake things up a bit so when I found this recipe that I had pinned last year, I knew this was going into my slow cooker immediately. Why it took me so long to make it is beyond me and I could kick my self. This chicken is full of flavor and the pineapple make it totally yummy. I used a spicier BBQ sauce to balance out the sweetness. Yum, yum, yum!

The only slight change I made was only adding half of the BBQ sauce during the cooking and adding the rest once the chicken was shredded and put back in the slow cooker. I served the sandwiches with chips and was happy to not have to turn on the oven at all that night.

Enjoy!

Hawaiian BBQ Chicken

slightly adapted from Framed Cooks

Ingredients

3 pounds boneless chicken breasts
1 onion, diced
1 20-oz can pineapple chunks, drained
1 bottle BBQ sauce, 18-20 ounces.
Hamburger rolls
Extra BBQ sauce for topping

Instructions

Place chicken, pineapple and onion in slow cooker.
Add half of the bottle of BBQ sauce.
Cook for 6-8 hours on low.
Once chicken is cooked, remove chicken breast from cooker, leaving the pineapple and onion.
If there is a lot of cooking liquid, remove all but about 1/4 cup of the liquid, set aside.
Shred chicken and return to the cooker.
Add the remaining BBQ sauce and stir. You want all of the chicken, pineapple and onions to be coated in the sauce.
If the chicken mixture looks a bit dry, add a little of the reserved cooking liquid until it reaches the consistency that you like.
Cook for about an hour on low so the chicken absorbs some of the BBQ sauce.
Serve piled on hamburger buns with BBQ sauce on the side.

Linked To:
*Make Ahead Meals for Busy Mom: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy Home Sweet Home: More the Merrier
*Marvelously Messy: A Marvelous Mess
*Delightfully Dowling: Mangia Monday
*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Timeout
*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's a Party
*36th Avenue: Show Me Extraordinary
*A Glimpse Inside: Catch a Glimpse
*A Little Nosh: Tastetastic Thursday
*Happy Hour Projects: Happy Hour Friday
*The Grant Life: Financial Friday
*Simple Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Fridays Unfolded

Saturday, January 7, 2012

Crazy Cooking Challenge: Creamy Chicken Noodle Soup

This month, I am participating in Mom's Crazy Cooking Challenge. Every month there is a new theme challenge. The great thing about this challenge is that you choose a specific recipe from another blogger. You then bake and blog the recipe showcasing the blog that you selected the recipe from. You also get to vote on the best "ultimate" recipe for the month. The challenge this month is chicken noodle soup. My family LOVES soup, especially chicken noodle, so this challenge was great for us.

As I was searching for a perfect soup that my family would enjoy, I came across the blog Let's Dish and found Danelle's recipe for Creamy Chicken Noodle Soup. What grabbed my attention was the fact that it was a creamy soup instead of a broth based soup. With the addition of frozen egg noodles, I knew that this would be a soup my family would devour. I was right!

This soup is not only creamy, but hearty, belly warming goodness that my family gobbled up with only enough left for the girl's to have in their lunch the next day (and that is only because they begged for us not to eat it all gone so they could enjoy it again for lunch). So, thanks to Danelle, we now have a chicken noodle soup recipe that my family not only enjoyed that night, but have requested several times since.

Enjoy!

Creamy Chicken Noodle Soup

{slightly adapted from the original recipe by Danelle/Let's Dish}

Ingredients

2 tbsp butter
2 cups carrots, shredded
1 cup celery, peeled and chopped
1 cup onion, chopped
6 -7 cups chicken broth
3 boneless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 16 oz pkg frozen egg noodles (I used dumpling noodles)
Salt and pepper, to taste

Instructions

Thaw noodles according to package directions. My noodles were wide so I cut them in half.
Meanwhile, melt the butter in a large sauce pot over medium-high heat.
Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
Add 6 cups chicken broth to the pot and bring to a simmer.
Add chicken breasts and boil until chicken is cooked through, about 10 minutes.
Remove chicken breasts from the pot and dice; set aside.
Add the milk to the pot and return to a boil.
Gently stir and add a few noodles at a time (if you incorporate the noodles one or two a time, they will not stick together) to the broth.
Add diced chicken back to the pot and cook for an additional 15 to 25 minutes. (Because my noodles were thicker, it took about 25 minutes for them to cook all the way through.)
Once the noodles are tender and cooked through, add cream of chicken soup and simmer for a few more minutes.
If your soup is too thick, add a small amount of chicken broth until desired consistency is reached. If it is not thick enough, add more cream of chicken soup. (I only added one can of soup, because it was super creamy and thick.)