Recipes

Chicken Basque

Chicken Basque

Chock-full of zucchini, roasted red peppers, Italian sausage, and chicken, this Mediterranean-inspired dish easily serves as a one-dish meal.
Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings / Prep: 17 min., Cook: 27 min.

Instructions

  • Sauté zucchini in 2 tablespoons hot olive oil in a large skillet over high heat 3 minutes or until browned.
  • Sprinkle with salt and pepper; stir well.
  • Remove from skillet with a slotted spoon; set aside.
  • Reduce heat to medium-high.
  • Add sausage to skillet; cook 8 minutes or until browned and no longer pink.
  • Drain, reserving 1 tablespoon drippings in skillet.
  • Cut sausage into ¾-inch-thick slices; set aside.
  • Add butter and next 3 ingredients to skillet; cook, stirring often, until onion is tender and mushroom liquid evaporates.
  • Remove vegetables from skillet, using a slotted spoon.
  • Heat ¼ cup olive oil in same skillet over medium-high heat.
  • Dredge chicken in flour; cook chicken in hot oil 8 minutes or until done, turning once.
  • Stir in vermouth, roasted red pepper, reserved sliced sausage, reserved vegetables, parsley, bay leaf, basil, and thyme; bring to a boil.
  • Reduce heat, and simmer, uncovered, 5 minutes; discard bay leaf.
————————————————————————————————–
Course; Chicken

King Ranch Chicken Casserole

King Ranch Chicken Casserole

If you’re watching your fat intake, just substitute low-fat soups for the full-fat version, and use baked tortilla chips.
Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings / Prep: 35 min., Cook: 5 min., Bake: 35 min.

Instructions

  • Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
  • Stir in chicken and next 7 ingredients; remove from heat.
  • Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
  • Top with one-third of chicken mixture and â…” cup cheese.
  • Repeat layers twice.
  • Bake casserole at 350° for 30 to 35 minutes.

Notes & Wine Advice

To Make Ahead:

Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight; let stand at room temperature 20 minutes, and bake as directed.
————————————————————————————————–
Course; Casserole / Chicken

Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

This sauce is also great over your favorite noodles.
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

Makes 3½ cups / Prep: 5 min.

  • 2 7-ounce jars roasted red bell peppers, drained
  • 1 16-ounce jar creamy Alfredo sauce
  • 1 3-ounce package shredded Parmesan cheese

Instructions

  • Process all ingredients in a blender until smooth, stopping to scrape down sides.

Notes & Wine Advice

For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce
————————————————————————————————–
Course; Sauce

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings / Prep: 30 min., Cook: 10 min., Bake: 30 min.

  • 1 8-ounce package cannelloni or manicotti shells
  • 4 cups finely chopped cooked chicken
  • 2 8-ounce containers chive-and-onion cream cheese
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 2 cups 8 ounces shredded mozzarella cheese
  • ½ cup Italian-seasoned breadcrumbs
  • ¾ teaspoon garlic salt
  • 1 teaspoon seasoned pepper
  • Roasted Red Bell Pepper Sauce

Garnish:

Instructions

  • Cook pasta according to package directions; drain.
  • Stir together chicken and next 6 ingredients.
  • Cut a slit down length of each pasta shell.
  • Spoon about ½ cup chicken mixture into each shell, gently pressing cut sides back together.
  • Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.
  • Pour Roasted Red Bell Pepper Sauce evenly over shells.
  • Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated.
  • Garnish, if desired.

Notes & Wine Advice

To Make Ahead:

For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap cannelloni, and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
————————————————————————————————–
Course; Chicken

Chicken Enchilada Casserole from Southern Living

Chicken Enchilada Casserole from Southern Living

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 40 min., Cook: 38 min., Bake: 45 min.

Garnishes:

Instructions

  • Heat 1 tablespoon oil in a large skillet over medium-high heat; add chicken breasts.
  • Cook 6 to 7 minutes on each side or until done.
  • Remove from pan; cool and shred chicken.
  • Heat remaining 1 tablespoon oil in skillet over medium-high heat.
  • Add onion and garlic; cook 4 minutes or until tender.
  • Add tomatoes and red pepper; cook for 15 minutes or until most of liquid evaporates.
  • Remove from heat, and stir in shredded chicken and green chiles.
  • Melt butter in a heavy saucepan over low heat.
  • Add flour and fajita seasoning; whisk until smooth.
  • Cook 1 minute, whisking constantly.
  • Gradually add half-and-half; cook over medium heat 4 minutes or until thick and bubbly, whisking constantly.
  • Spread one-fourth white sauce in a lightly greased 13- x 9-inch baking dish.
  • Arrange 6 tortilla halves over sauce.
  • Top with half of chicken mixture and â…” cup cheese.
  • Repeat layers once, ending with cheese.
  • Spoon one-fourth sauce over the cheese, and top with remaining tortilla halves.
  • Spoon remaining sauce over tortillas.
  • Reserve remaining â…” cup cheese.
  • Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
  • Sprinkle with reserved â…” cup cheese, and bake 5 more minutes.
  • Garnish, if desired.
————————————————————————————————–
Course; Casserole / Chicken

Heavenly Chicken Lasagna

Heavenly Chicken Lasagna

Deel op Facebook Print Recipe

Ingredients

Makes 8 to 10 servings / Prep: 30 min., Cook: 10 min., Bake: 50 min., Stand: 10 min.

Instructions

  • Melt butter in a skillet over medium-high heat.
  • Add onion, and sauté 5 minutes or until tender.
  • Stir in soup and next 5 ingredients.
  • Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, ricotta cheese, grated Parmesan cheese, and egg.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish.
  • Layer with half each of sauce, spinach mixture, and chicken.
  • Sprinkle with 1 cup Cheddar cheese.
  • Repeat procedure.
  • Top with remaining 3 noodles and reserved 1 cup sauce.
  • Cover and chill up to 1 day ahead, if desired.
  • Bake at 350° for 45 minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

For testing purposes only, we used Buitoni Refrigerated Light Alfredo Sauce, found in the dairy section of the supermarket.
————————————————————————————————–
Course; Chicken / Pasta

Chicken Cobbler With Caramelized Sweet Onions

Chicken Cobbler With Caramelized Sweet Onions

Deel op Facebook Print Recipe

Ingredients

Makes 6 servings / Prep: 45 min., Bake: 40 min.

Instructions

  • Melt butter in a large skillet over medium heat; add Caramelized Sweet Onions, and cook 1 to 2 minutes.
  • Add flour; cook, stirring constantly, 1 minute.
  • Gradually stir in evaporated milk, chicken broth, and wine; cook, stirring constantly, 5 minutes or until thickened.
  • Add bouillon and pepper.
  • Remove from heat; stir in chicken and parsley.
  • Pour chicken mixture into a lightly greased 10-inch deep-dish pieplate.
  • Unroll piecrusts.
  • Sprinkle 1 piecrust with pecans and Parmesan cheese.
  • Top with remaining piecrust.
  • Roll into a 14-inch circle; press edges to seal.
  • Cut into ¾-inch-wide strips.
  • Arrange strips in a lattice design over filling, reserving any extra strips; fold edges under.
  • Bake at 425° for 35 to 40 minutes or until golden.
  • Place remaining strips on a lightly greased baking sheet.
  • Bake at 425° for 10 to 12 minutes or until golden brown.
  • Serve with cobbler.

Notes & Wine Advice

You can use an 11- x 7-inch lightly greased baking dish instead of a pieplate.
————————————————————————————————–
Course; Chicken / Soup

Deluxe Chicken Casserole

Deluxe Chicken Casserole

If this dish reminds you of similar casseroles you had growing up, then you’ll enjoy it as much as we did. The chopped nuts are an added pleasure.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine first 10 ingredients in a large bowl.
  • Combine mayonnaise and water; stir with a wire whisk until smooth.
  • Add mayonnaise mixture to chicken mixture.
  • Gently fold in egg slices.
  • Spoon mixture into a greased 11- x 7-inch baking dish; top with potato chips.
  • Bake, uncovered, at 400° for 15 minutes or until bubbly.
————————————————————————————————–
Course; Casserole / Chicken

Creamy Chicken Casserole

Creamy Chicken Casserole

Deel op Facebook Print Recipe

Ingredients

Makes 6 servings / Prep: 9 min., Cook: 1 hr., Bake: 35 min.

  • 1 3½-pound whole chicken *
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 10¾-ounce can cream of chicken soup with herbs, undiluted
  • 1 10¾-ounce can cream of celery soup, undiluted
  • 1 8-ounce container sour cream
  • ½ teaspoon pepper
  • ½ 16-ounce package oval-shaped buttery crackers, crushed (2 stacks; 3 cups)
  • ¼ cup butter or margarine melted

Instructions

  • Combine first 5 ingredients in a large Dutch oven; bring to a boil.
  • Reduce heat, and simmer, uncovered, 1 hour or until tender.
  • Remove chicken, and cool slightly.
  • (Discard bay leaf, and reserve broth for another use.
  • )
  • Skin and bone chicken; cut chicken into bite-size pieces.
  • Combine chicken, chicken soup, and next 3 ingredients, stirring well.
  • Place half of crushed crackers in a lightly greased 11- x 7-inch baking dish; spoon chicken mixture over crackers.
  • Top the chicken mixture with remaining crackers, and drizzle with butter.
  • Bake, uncovered, at 325° for 35 minutes or until casserole is lightly browned.

Notes & Wine Advice

* 3¼ cups leftover chopped chicken may be substituted for the whole chicken.
————————————————————————————————–
Course; Casserole / Chicken

Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 30 min.; Cook: 1 hr., 30 min.

Instructions

  • Cover chicken with water, and bring to a boil in a large Dutch oven.
  • Add 1½ teaspoons salt, ½ teaspoon pepper, garlic powder, thyme, and red pepper.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove chicken, reserving broth in Dutch oven; cool chicken.
  • Skim fat from broth, and bring broth to a simmer.
  • Skin, bone, and coarsely chop chicken.
  • Add chicken, bouillon granules, and remaining salt and pepper to broth.
  • Return to simmer.
  • Combine flour and poultry seasoning in a bowl.
  • Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
  • Add milk, stirring until dry ingredients are moistened.
  • Turn dough out onto a lightly floured surface.
  • Roll out to â…›-inch thickness; cut into 1-inch pieces.
  • Bring broth mixture to a boil.
  • Drop dumplings, a few at a time, into boiling broth, stirring gently.
  • Reduce heat, cover, and simmer, stirring often, for 25 minutes.
————————————————————————————————–
Course; Chicken