Chicken Do Over
I admit that sometimes the result of combining my favorite ingredients does not work out as well as I had originally hoped. That happened this week with crock pot chicken. The problem wasn't so much the way the chicken tasted but the way it looked. (Crock pot meat isn't always the most attractive presentation anyway). If you don't mind really white chicken, it's worth making it. In the crockpot, I combined 3 large chicken breasts, a can of chicken broth, a small container of ranch, and some garlic bits*. It was cooked on high about 6 hours. Again, it tasted fine and the texture was great. Shaking black pepper all over it worked wonders on the color too!
Since only half the chicken was used on day one, I whipped up a much better recipe for day two. This would work well with leftover turkey or (somewhat bland) chicken. It's a variation on a recipe Aunt Cheri made for us a few years ago and it tasted just as good last night.
Chicken Cream Sauce Recipe
Ingredients:
1 1/2 cup cooked turkey or chicken - chopped
chopped vegetables (1-2 cups total)
1/2 cup milk
1/4 cup white wine
1 cup chicken broth (or bouillon and water)
2 T. flour
1 can cream of anything soup
1/2 t. celery salt
2 T. butter or margarine
Chop fresh vegetables and cook in a frying pan using the margarine. In a separate container, combine the sauce ingredients (milk, soup,wine, broth, celery salt and flour) and whisk. Add to vegetables and add in chicken and any canned (or fully cooked) vegetables. Cook for 5-10 minutes.
Great served over rice or those frozen puff pastries.
Since I was, in effect, putting perfume on a pig for this recipe, I just used what I had in the fridge for the veggies which was green onions, celery and red pepper. I then added some leftover peas and chopped some cooked corn off the cob. Colorful and tasty.
And even better yet, there's still enough left over for tonight now that all the vegetables are combined in there too.
*I love the crispy garlic bits from the Garlic Co. They are fun in salads, soups and just about any recipe.
Since only half the chicken was used on day one, I whipped up a much better recipe for day two. This would work well with leftover turkey or (somewhat bland) chicken. It's a variation on a recipe Aunt Cheri made for us a few years ago and it tasted just as good last night.
Chicken Cream Sauce Recipe
Ingredients:
1 1/2 cup cooked turkey or chicken - chopped
chopped vegetables (1-2 cups total)
1/2 cup milk
1/4 cup white wine
1 cup chicken broth (or bouillon and water)
2 T. flour
1 can cream of anything soup
1/2 t. celery salt
2 T. butter or margarine
Chop fresh vegetables and cook in a frying pan using the margarine. In a separate container, combine the sauce ingredients (milk, soup,wine, broth, celery salt and flour) and whisk. Add to vegetables and add in chicken and any canned (or fully cooked) vegetables. Cook for 5-10 minutes.
Great served over rice or those frozen puff pastries.
Since I was, in effect, putting perfume on a pig for this recipe, I just used what I had in the fridge for the veggies which was green onions, celery and red pepper. I then added some leftover peas and chopped some cooked corn off the cob. Colorful and tasty.
And even better yet, there's still enough left over for tonight now that all the vegetables are combined in there too.
*I love the crispy garlic bits from the Garlic Co. They are fun in salads, soups and just about any recipe.
Labels: crock pot recipes, easy chicken recipes, quick dinner recipes, simple turkey recipes
posted by Pam @ 7:12 AM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home