Recipes

Quick Chicken and Dumplings

Quick Chicken and Dumplings

One whole roasted chicken or 6 skinned and boned cooked chicken breasts yield about 3 cups chopped meat.
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Ingredients

Makes 4 to 6 servings / prep: 10 min., Cook: 25 min.

Instructions

  • Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  • Separate biscuits in half, forming 2 rounds; cut each round in half.
  • Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently.
  • Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.

Notes & Wine Advice

To Lighten:

Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breasts.
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Course; Chicken

Individual Chicken Pot Pies

Individual Chicken Pot Pies

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Ingredients

Makes 4 servings / Prep: 25 min., Bake: 20 min.

  • 1 14½-ounce can chicken broth
  • 1 2.64-ounce package country gravy mix
  • 3 cups finely chopped cooked chicken
  • 1 16-ounce package frozen cut vegetable medley, thawed
  • ¼ to ½ teaspoon garlic powder
  • 1 15-ounce package refrigerated piecrusts

Instructions

  • Whisk together chicken broth and gravy mix in a medium saucepan; cook over medium heat, whisking constantly, until thickened.
  • Remove from heat.
  • Stir in chopped cooked chicken, vegetable medley, and garlic powder.
  • Cut each piecrust into fourths.
  • Press 1 portion into the bottom and up the sides of each of 4 (10-ounce) ramekins or soufflé dishes.
  • Trim pointed ends.
  • Spoon chicken mixture evenly into prepared cups.
  • Top with remaining piecrust portions, pulling crust slightly to fit if necessary.
  • Trim pointed ends; fold edges under, and crimp.
  • Cut a small slit in center of each pie.
  • Heat a baking sheet at 400° for 5 minutes.
  • Remove from oven, and place ramekins on baking sheet.
  • Bake at 400° on lower rack 15 to 20 minutes or until golden brown.

Notes & Wine Advice

To prepare 1 pot pie, place 1 piecrust in a 9-inch deep-dish pie plate; spoon in chicken mixture. Top with remaining piecrust, pinching edges to seal. Cut several small slits in crust. Bake at 400° for 35 to 40 minutes or until golden brown.
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Course; Chicken / Pie

Leslie’s Favorite Chicken-and-Wild Rice Casserole

Leslie’s Favorite Chicken-and-Wild Rice Casserole

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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Cook: 10 min., Bake: 35 min.

  • 2 6.2-ounce packages fast-cooking long-grain and wild rice mix
  • ¼ cup butter or margarine
  • 2 medium onions chopped
  • 4 celery ribs chopped
  • 2 8-ounce cans sliced water chestnuts, drained
  • 5 cups chopped cooked chicken
  • 4 cups 1 pound shredded Cheddar cheese, divided
  • 2 10¾-ounce cans cream of mushroom soup, undiluted
  • 2 8-ounce containers sour cream
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup soft breadcrumbs optional

Instructions

  • Prepare rice according to package directions; set aside.
  • Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts.
  • Sauté 10 minutes or until vegetables are tender.
  • Stir in rice, chicken, 3 cups Cheddar cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole.
  • Top with breadcrumbs, if desired.
  • Bake casserole at 350° for 30 minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes.
  • To Make Ahead: Casserole may be frozen up to 1 month.
  • Let stand at room temperature 1 hour.
  • Bake, covered, at 350° for 30 minutes.
  • Uncover and bake 55 more minutes.
  • Sprinkle with cheese, and bake 5 more minutes.
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Course; Casserole / Chicken / Rice

Chicken Cakes With Rémoulade Sauce

Chicken Cakes With Rémoulade Sauce

These cakes also make terrific appetizers. Just halve the amount of mixture, and form into 18 patties.
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Ingredients

Makes 4 servings / Prep: 15 min., Cook: 16 min.

Garnish:

  • mixed baby greens

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add bell pepper, green onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.
  • Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
  • Shape chicken mixture into 8 (3½-inch) patties.
  • Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Repeat procedure with remaining 2 tablespoons oil and patties.
  • Serve chicken cakes immediately with Rémoulade Sauce.
  • Garnish, if desired.
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Course; Chicken

Chicken Tetrazzini

Chicken Tetrazzini

This casserole is perfect for a ladies luncheon. Serve with steamed asparagus, broiled tomatoes, and dinner rolls or sweet rolls.
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Ingredients

Makes 8 servings Prep: 30 min. Cook: 15 min., Bake: 35 min.

Instructions

  • Melt ½ cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
  • Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
  • Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until mixture is thickened.
  • Add bouillon granules, pepper, and 1 cup cheese.
  • Cook, whisking constantly, 1 minute or until granules dissolve and cheese melts; remove from heat.
  • Stir in chicken, pasta, and mushrooms.
  • Spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake chicken mixture, covered, at 350° for 20 minutes.
  • Stir together remaining ½ cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
  • Bake casserole 10 to 15 more minutes.
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Course; Casserole / Chicken

Rémoulade Sauce

Rémoulade Sauce

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Ingredients

Makes about 1¼ cups / Prep: 5 min.

Instructions

  • Stir together all ingredients until sauce is well blended.
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Course; Sauce

Grilled Chicken Tortas

Grilled Chicken Tortas

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Ingredients

Makes 8 servings / Prep: 35 min., Chill: 1 hr., Stand: 10 min., Grill: 17 min.

Instructions

  • Stir together salsa and next 3 ingredients.
  • Remove 1 cup mixture, and reserve; set aside remaining mixture.
  • Place chicken in a shallow dish or zip-top freezer bag; pour 1 cup reserved salsa mixture over chicken.
  • Cover or seal; chill 1 hour, turning occasionally.
  • Remove chicken from marinade; discard marinade.
  • Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes, turning often, until peppers look blistered.
  • Place peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Cut peppers into thin strips; set aside.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or until done.
  • Cool slightly.
  • Cut chicken into thin slices, and sprinkle evenly with salt.
  • Stir together beans and olive oil in a 1-quart glass bowl, and microwave at HIGH 2 minutes or until thoroughly heated, stirring once.
  • Spread beans evenly over bottom halves of rolls.
  • Spread avocado over top halves of rolls.
  • Top bottom halves evenly with chicken, pepper strips, cheese, and top halves of rolls.
  • Serve with remaining salsa mixture.
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Course; Chicken

Chicken and Grits

Chicken and Grits

A classic Southern dish, grits pair well with a variety of main dishes such as shrimp, pork, and sausage. Grits taste delicious here mixed with chopped cooked chicken.
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Ingredients

Instructions

  • Bring broth to a boil in a large saucepan over medium-high heat; stir in grits.
  • Cover, reduce heat, and simmer 5 minutes; stir occasionally.
  • Add cheese and remaining ingredients, stirring well.
  • Pour into a greased 11- x 7-inch baking dish.
  • Bake, uncovered, at 375° for 30 minutes.
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Course; Chicken

Grilled Chicken and Vegetables

Grilled Chicken and Vegetables

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Ingredients

Makes 6 servings / Prep: 10 min., Chill: 8 hrs., Grill: 18 min.

  • 6 skinned and boned chicken breasts 2 small zucchini cut into ¼-inch-thick slices
  • 2 yellow squash cut into ¼-inch-thick slices
  • 2 medium-size red bell peppers seeded and cut into 2-inch pieces
  • 2 large onions cut into 8 wedges
  • 1 8-ounce bottle sweet and sour dressing
  • 1 8-ounce bottle Italian dressing
  • ½ cup dry white wine or chicken broth
  • ¼ cup soy sauce

Instructions

  • Place chicken breasts in a large zip-top freezer bag.
  • Place zucchini and next 3 ingredients in a zip-top freezer bag.
  • Whisk together dressings, white wine, and soy sauce, reserving ½ cup of marinade mixture for other uses.
  • Pour remaining marinade evenly over both chicken and vegetables; seal bags, and chill 8 hours, turning occasionally.
  • Remove chicken and vegetables from marinade; discard marinade.
  • Arrange vegetables evenly in a lightly greased grill basket.
  • Coat chicken with cooking spray.
  • Place chicken and grill basket on grill rack.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until vegetables are crisp-tender and chicken is done, turning once.

Notes & Wine Advice

The unused marinade mixture can be used in coleslaw
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Course; Chicken / Vegetables

Chicken Fajitas

Chicken Fajitas

Serve these fajitas when company’s coming. Complete the meal with spicy salsa, tortilla chips, drinks on ice, and chocolate cookies. Save 4 of the chicken breasts to prepare the recipe at left for another meal.
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Ingredients

Makes 6 servings / Prep: 10 min., Chill: 2 hrs., Grill: 25 min.

Instructions

  • Whisk together first 6 ingredients in a shallow dish or large zip-top freezer bag; add chicken.
  • Cover or seal, and chill 1 to 2 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 to 25 minutes or until done.
  • Chop 4 chicken breasts (reserve remaining chicken for Quick Chicken Tostadas at left).
  • Top tortillas evenly with chicken, avocado, and next 4 ingredients; roll up, and serve with sour cream and salsa.
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Course; Chicken
Cuisine; Mexican