Chicken Help!
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Thread: Chicken Help!

  1. #1
    Registered User itsahumanzoo's Avatar
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    Default Chicken Help!

    Okay so last week I bought a pack of Bone-in Skin-on chicken breast. I normally don't buy that kind, but it was cheap and I thought I might be able to get a few meals out of it.

    What I did so far is I boiled it with some veggies and made a stock. I separated the meat from the stock. I have about 3 cups of stock and enough meat for at least two maybe three meals. I'd like to stretch it as far as possible.

    For meal number one, I am going to make enchiladas. I am going to have to buy more stuff to make it, but I have a craving for them so I can't help it! I am going to try and use minimal chicken by adding lots of veggies into the recipe.

    For number two I was thinking chicken and dumplings. I have the baking mix, I have the stock, and the chicken. I would just need to get some fresh veggies and that would be that.

    I was also thinking, that if there was leftover chicken and dumplings it could be turned into pot pie.

    Any more ideas? My husband doesn't like chicken sandwiches or chicken salad, so those are out. Basically nothing that involves the chicken being served cold.

  2. #2
    Registered User Momto2Boyz's Avatar
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    Chicken Quesadillas are always good. Any type of chicken cassarole, add a cream soup, some veggies and either pasta or rice. Or BBQ chicken sandwiches.

    Those are usually my fall backs with chicken.

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    Registered User always2busy's Avatar
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    BBQ chicken, or BBQ chicken sandwiches. Just like with pulled pork but chicken.

    Would anyone go for soup?

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  5. #4
    Registered User itsahumanzoo's Avatar
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    DH doesn't like soup. Chicken and Dumplings is about as close to soup as I can get.

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    Registered User Jamauk's Avatar
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    I've tried most of these, but not all of them....I have more that aren't typed up in my computer. I'm running out the door now. I'll try to post more later.....




    Chicken & Rice Wraps

    1 lb. chicken, cooked and shredded
    2 c. water
    1 c. mild salsa
    1 pkg. Taco seasoning mix
    2 cups instant rice, uncooked (I use brown)
    8 – 12 flour tortillas
    In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired.
    To FREEZE: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag.
    To SERVE: Reheat and eat! Another “instant” meal! This makes a LOT! We found it to be very filling, and kind to our diets!

    ***I made this with a little extra chicken and I added a can of black beans as well. I used soft taco size tortillas and made 22 wraps and had mixture left over still for about 5-10 more. ***



    Chicken & Broccoli Lasagna
    Sauce:
    4 tbs. butter
    4 tbs. flour
    2 c milk
    1 c chicken broth
    3 eggs
    1/2 c parmesan cheese
    1/2 tsp. salt
    pinch of nutmeg & ground red pepper
    lasagna noodles
    2 tbs. butter
    1 c chopped onion
    1 tsp. minced garlic
    1 1/2 c diced chicken
    1 bag frozen broccoli cuts
    1/4 c parsley
    1 lb mozzarella, sliced thin
    1/4 c parmesan cheese
    Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
    Cook noodles.
    Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
    Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.
    Bake 350 for 50 min, until bubbly.
    Makes 6-8 servings
    ............................................................



    Broccoli Rice and Chicken Casserole
    6 Servings
    1 cup chopped onion
    2 pkgs. (10 oz) frozen broccoli, thawed and drained
    2 cups cooked chicken diced
    1 can cream of chicken/mushroom soup
    1 cup milk
    1 jar (8 oz) cheese whiz
    4 cups cooked rice
    Sauté onion in oil until tender. Combine all ingredients thoroughly.
    To Freeze: Place in 1 gal freezer bag. Freeze.
    To Serve: Thaw. Bake at 350 degrees for 30 minutes.




    Creamy Chicken
    http://www.recipezaar.com/103598

    1 pkg (12 oz) seasoned stuffing mix
    2 tbsp melted margarine
    2 cups chicken broth
    3 cups chopped cooked chicken
    ½ cup finely chopped onions
    ¼ cup minced chives
    ½ cup finely chopped celery
    ½ cup light mayonnaise
    ¾ tsp salt
    2 eggs
    1 ½ cups milk
    1 can cream of mushroom soup
    ½ cup grated mild cheddar cheese

    In a medium bowl, mix stuffing, melted margarine and 1 ¼ cups broth. Set aside. Mix chicken, ¾ cup broth, onion, chives, celery, mayonnaise and salt in another bowl. Spread half the stuffing in a 13 x 9 pan greased baking dish. Spread chicken mixture over stuffing. Top with remaining stuffing. Cover and freeze. Put cheese in small freezer bag and attach to dish.

    Thaw cheese and chicken dish. Bake covered at 325 degrees for 30 minutes. Remove foil, sprinkle with cheese and continue baking uncovered 10 minutes more.






    King Ranch Casserole


    1 can cream of chicken soup
    ¾ cup salsa
    ¾ cup sour cream
    1 Tbs chili powder
    2 med. tomatoes chopped
    3 cups cubed cooked chicken (or turkey)
    12 corn tortillas (6-inch) cut into 1 inch pieces
    1 c shredded cheddar cheese

    Mix soup, salsa, sour cream, chili powder, tomatoes and chicken. In 2 qt. shallow baking dish, arrange half of the tortilla pieces. Top with half the chicken mixture, repeat layers, sprinkle with cheddar cheese.

    Freeze uncooked. Thaw completely and bake 40 minutes at 350 degrees.

    ***I used flour tortillas and left out the tomatoes.





    Tex - Mex Tater Tot Casserole
    2 lb. Chicken cooked and shredded (I used two cans of diced chicken)
    2 can southwest style cheese soup
    1 can black beans
    2 cans Mexican style corn
    ½ cup taco sauce
    ½ cup salsa
    4 cups shredded cheddar cheese
    tater tots

    Mix together the chicken, cheese soup, black beans, corn, salsa and taco sauce. Spread into a greased 9x13 pan. Top with half the shredded cheddar cheese. Cover with tater tots. Sprinkle remaining cheese on top. Freeze. To serve: thaw completely. Bake covered at 350* for 45 minutes. Uncover for last 10 minutes to melt cheese.

    **This is a recipe I just made up one night to get rid of some things around the house. It turned out very yummy and is one of Jason’s favorites.





    Turkey Stuffing Divan

    1 ½ cups boiling water
    4 T margarine or butter, melted
    4 cups Herb Seasoned Stuffing Mix
    2 cups broccoli cuts
    2 cups cooked turkey
    1 can (10 ¾ oz) cream of celery soup
    ½ cup milk
    1 cup shredded cheddar cheese (4 oz)

    Mix water and margarine. Add stuffing. Mix lightly.

    Spoon into 2 quart shallow baking dish. Arrange broccoli and turkey over stuffing. In small bowl mix soup, milk and ½ cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture.

    Bake at 350* for 30 minutes or until hot.





    White Sauce Enchiladas
    1 lb. Cooked, diced chicken or turkey
    1 small can diced green chilies
    8 oz. Pkg cream cheese
    1 small onion, minced
    ½ pt. Heavy cream (or half-n-half)
    1 doz. Flour tortillas
    1 lb. Mont. Jack cheese, shredded
    2 T. sliced black olives (optional garnish)
    2 T. green onion, thinly sliced (optional garnish)
    Preheat to 350. Sauté onion till limp. Add cream cheese and stir constantly till smooth over medium heat. Add chicken and green chilies. Stir till smooth and heated through. Place about 3T. mixture in center of each tortilla and 1T. of cheese. Roll tight and place seam side down in 9x13” pan. Repeat till pan is full or chicken mixture is gone. Cover with remaining cheese and garnish top with olives and green onion. Pour heavy cream over top. Bake 30 mins.






    Wild Rice Hot Dish

    2 cups white rice, uncooked
    ½ cup slivered almonds
    ½ cup chopped onions
    ½ cup chopped celery
    8-12 oz can of mushrooms, drained
    2 cups cut up chichen
    6 cups chicken broth
    ¼ - ½ tsp salt
    ¼ tsp pepper
    1 Tbsp parsley

    Combine all ingredients in Ziploc bag and freeze. To serve: thaw completely and place in crockpot. Cover and cook on low 4-6 hours or until rice is finished. Do not remove lid before rice has cooked 4 hours.

    Makes 8-10 servings

  7. #6
    Registered User MysticEagle's Avatar
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    One of our favorites is really simple.

    Chicken Tetrazinni:

    Spaghetti noodles cooked
    Chopped chicken
    Cream of chicken soup
    Chicken broth
    Salt/pepper to taste
    Mushrooms(don't use bc of ds)
    Parmesan cheese

    Mix all but parmesan. Place in casserole and sprinkle with parmesan. Bake til heated through about 30 min.

    Amounts depend on size of dish. I use a 9x13 so normally do 2 cream of soups and just enough broth to make it creamy(not soupy). Sorry it isn't too technical but you can taste it as you mix to see if you need to add anything.

  8. #7
    Registered User itsahumanzoo's Avatar
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    I love Chicken Tetrazinni! However, the recipe I have involved making the cream sauce totally from scratch. Yours looks a lot more simple! Thanks.

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