Tag: Poultry

Turkey Chow Mein

Turkey Chow Mein
Turkey Chow Mein
I found another old favorite recipe recently. Left over Thanksgiving turkey is perfect for this dish. It is easy, tasty and quick.

Ingredients

  • 1 green pepper, sliced into strips
  • 1 cup celery, sliced
  • 2 tablespoons butter
  • 1 3/4 cup chicken broth
  • 1/4 cup cold water
  • 2 tablespoons soy sauce
  • 1/2 envelope onion soup mix
  • 2 to 3 cups cooked diced turkey or chicken
  • 1 – 3 oz can sliced mushrooms
  • 1 – 5 oz can water chestnuts, sliced & drained
  • 1 can bean sprouts, drained
  • Chow mein noodles and/or rice

Directions
In large skillet, saute pepper and celery for 2 minutes. Add chicken broth. In small bowl, blend cornstarch with cold water and soy sauce; gradually stir into the broth. Add onion soup mix. Cook and stir until mixture thickens. Add turkey, mushrooms, water chestnuts, and beat sprouts. Cook just until all ingredients are heated through. Serve over chow mein noodles and/or rice.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
Chicken Enchilada Casserole
This is truly an old family favorite recipe. I first had this dish in the 80’s at a friend’s house. It is so good and flavorful. Everytime I have served it for someone they have requested the recipe. It is easy and will not disappoint!

Ingredients

  • 1 chicken, baked and chopped (can use Chicken Breast or use a broasted chicken from the deli)
  • 1 onion, chopped
  • 2 cans cream of chicken soup
  • 1 can chopped green chilies
  • 1 teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar Cheese, shredded
  • 9 corn tortillas (flour ones don’t work too well)

Directions

Saute onions in butter. Add soup, chilies, chicken, and cumin. In greased casserole, approx size 8×8, make 2 layers: tortilla,chicken mixture, cheese. Bake @ 350 degrees for 30 minutes. Serve with salsa and/or sour cream, if desired. If you make this dish ahead and it is cold when you bake it, you will need to increase the baking time.

Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

Cajun Chicken and Pasta
Cajun Chicken and Pasta

  • 4 boneless skinless chicken breasts, cut into thin strips
  • 2-4 Tablespoons Cajun Seasoning
  • 2 Tablespoons butter or margarine
  • 1 red pepper, cut into thin strips (can use green or 1/2 of each kind)
  • 6 large mushrooms, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1 1/2 cups half and half
  • 1 tsp dried basil
  • 1/2 tsp minced lemon peel
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.

    • Instructions

    1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
    2. Melt butter in large skillet over medium heat.
    3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
    4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
    5. Add the half & half and the remaining seasonings and heat through.
    6. Serve the chicken over the cooked egg noodles or pasta.

    Old Fashioned Chicken and Rice

    Here’s an old favorite family recipe that is easy to make and is a hit with the whole family.

    Ingredients

    • 1 cup raw rice
    • 1 can cream of chicken soup
    • 1 can chicken with rice soup
    • 1 can water
    • 1 pkg dry Lipton onion soup mix
    • 1 raw cutup chicken or chicken breasts, if desired. (I like to remove the skin to decrease the fat)

    Instructions

    Grease a 9×13 inch pan. Pour the raw rice evenly in the pan. Place the chicken on top of the rice. Combine all the soups and water together and pour over the top of the chicken. Cover pan with foil and bake @ 350 degrees for 2 hours.