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Chicken and Wild Rice Soup

  • Serves 6
  • 2 pounds bone-in chicken breast halves, skinned
  • 3/4 cup dried wild rice, rinsed and drained
  • 5 cups reduced-sodium chicken broth
  • 2 medium carrots, thinly sliced
  • 1 cup sliced fresh button mushrooms
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1/4 cup dry long grain white rice
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3/4 cup whipping cream or half and half
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/3 cup chopped fresh flat-leaf parsley

PREP: Place chicken and wild rice in Instant Pot. Pour broth over all. Secure the lid on the pot. Close the pressure release valve.

COOK: Select MANUAL and cook on high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Press CANCEL.

Transfer chicken to a cutting board, set aside. Add carrots, mushrooms, celery, onion, white rice, garlic, and thyme to rice mixture in pot.

Secure the lid on the pot. Close the pressure release valve. Select MANUAL and cook on high pressure for 5 minutes. When cooking is compete, use a natural release to depressurize. Press CANCEL.

Meanwhile, remove chicken from bones, discard bones. Cut chicken into bite-sized pieces. Add chicken, whipping cream, and cream cheese to the pot. Select SAUTE and adjust to NORMAL. Cook and stir for 1 to 2 minutes or until heated through and cream cheese is completely melted and smooth. Press CANCEL.

SERVE: Ladle soup into bowls. Sprinkle with parsley.

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Savory Chicken Sandwiches

  • 4 Chicken breasts
  • 1/2 envelope onion soup mix
  • 1/8 tsp. garlic salt
  • 1/8 cup prepared Italian salad dressing
  • 1/8 cup water
  • 8 hamburger buns

Pace chicken in slow cooker. Sprinkle soup mix and garlic salt over chicken. Pour dressing and water over chicken. Cover and cook on low for 8-9 hours. Skim fat from cooking juices. Remove chicken and cut into bite size pieces (or shred chicken). Return to slow cooker. Serve with slotted spoon onto buns.

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Chicken Tortilla Soup

  • 4 boneless skinless chicken breasts
  • 2 cans (14 oz each) diced tomatoes (undrained)
  • 1 small can mild green chilies, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (may need up to a cup more)
  • 1 tsp cumin
  • salt/pepper to taste
  • 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup shredded Monterey jack
  • 1 avocado, diced and tossed with lime

Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.

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Crockpot Lemon Garlic Chicken

  • 1 tsp dried oregano
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 2 lbs chicken breasts
  • 2 Tbs butter
  • 1/4 cup water
  • 3 Tbs lemon juice
  • 2 garlic cloves, minced
  • 1 tsp chicken bouillon granules
  • 1 tsp minced fresh garlic

Combine oregano, salt and pepper. Rub all of mixture into chicken. Brown in butter in skillet. Transfer to slow cooker.

Place water, lemon juice, garlic and bouillon cubes in a skillet. Bring to boil, loosening browned bits from skillet and pour over chick.

Cover, cook on high 2 to 2 1/2 hours, or low for 4 to 5 hours. Add parsley and baste chicken, cover and cook on high 15-30 minutes, until chicken is tender.

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Slow-Cooker Chicken Pot Roast Dinner

  • 1 lb small potatoes (6-8), unpeeled, cut into 1-inch pieces (3 cups)
  • 2 cups ready-to-eat baby-cut carrots
  • 1 cup frozen small whole onions (from 1-lb bag), thawed
  • 6 boneless skinless chicken thighs (1 1/4 lb)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 jar (12 oz) chicken gravy
  • 1 1/2 cups frozen sweet peas, thawed

Spray 3 to 4 quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.

Cover; cook on Low heat setting 8- 10 hours.

Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

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Chicken Crescents (Croissants) – Aunt Becky

  • 2 cups chopped cooked chicken
  • 8 oz cream cheese
  • cheddar cheese
  • chives
  • salt and pepper
  • 2 packages crescent rolls

Mix everything except rolls together. Soften cream cheese by sitting out on counter for a while or in microwave for a little while. Roll mixture into crescents.

You can dip in butter then in bread crumbs if you want.

Bake at 350 degrees for 15-20 minutes

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Italian Chicken Soup – Diana Berardi

  • Chicken
  • Celery, carrots, onions, cut up
  • Rice if desired
  • Tiny Italian meatballs, raw
  • salt and pepper

Boil chicken in a large pot until chicken is done. Add as much celery, carrots, and onions as desired. Add cooked rice as much as you want, and meatballs. Simmer until done. Add salt and pepper to taste. You can add chicken base if it isn’t flavorful enough with just cooking the chicken.

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Smothered Chicken

Cut chicken into 1 or 2 inch pieces.

Dip into egg then bread crumbs.

Brown in oil on stove until cooked through.

Place in baking dish.

When chicken is all fried add 1 cup hot water or chicken broth and 1 cup of hot milk to baking dish. A little more if you have a lot of chicken.

Bake at 350 for 10-15 minutes or until the liquid is hot.

Make homemade egg noodles. Seve chicken and broth over egg noodles.

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Chicken Enchiladas – White

  • 12-15 flour tortillas (homemade ones are the best, but you can buy them if you want)
  • 2 cans cream of chicken soup
  • 1 pint sour cream
  • 1 pound grated cheddar cheese or Monterey Jack
  • 3 cups cubed chicken, cooked
  • 1 small onion, chopped
  • 1 small can chopped green chilies

Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.

*Can be made ahead and refrigerated, then cook covered for 1 hour.

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Quick Turkey or Chicken Casserole

  • 2 cups turkey or chicken, cubed
  • 1 can cream of chicken soup with 1 1/4 cup milk
  • 3 cups cooked rice
  • 1 Tablespoon finely chopped onion
  • 1/2 teaspoon poultry seasoning
  • 2 slices of bread
  • 1 teaspoon margarine

Mix chicken, rice, onion, soup, and poultry seasoning. Pour into 2 quart dish.

Combine bread and margarine in blender. Sprinkle over casserole.

Bake at 375 for 25-30 minutes or until hot and bubbly.