Better Homes And Gardens Easy Cheesy Vegetable Chicken Chowder Food

LOADED CHEESY CHICKEN POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

EASY CHICKEN AND GARDEN VEGGIES

Steps:

• In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
• Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
• Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.

CHEESY CHICKEN-VEGETABLE CHOWDER

Steps:

• Melt butter in large saucepan over medium heat. Add onion; cook 2 to 3 minutes or until crisp-tender, stirring frequently.
• Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until potatoes and vegetables are tender.
• Add cheese; cook over medium-low heat until cheese is melted and smooth, and soup is thoroughly heated, stirring occasionally.

CHEESY VEGETABLE CHOWDER

Steps:

• In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
• Stir in corn, peas and green beans and continue to cook on low heat.
• Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

EASY CHEESY VEGETABLE CHICKEN CHOWDER

Steps:

• In large pot, combine broccoli, corn, water and onion. Heat over medium heat for 8-10 minutes or until vegetables are tender. DO NOT DRAIN.
• Stir in chicken, soup, cheese, and any optional seasonings into vegetable mixture.
• Cook and stir occasionally over medium heat until heated through and cheese is melted.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

CHEESY VEGETABLE CHOWDER

Steps:

• BRING first 6 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer 20 minutes or until potato is tender.
• Stir in corn; remove from heat.
• MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
• Cook, stirring constantly, 1 minute.
• STIR in milk and next 5 ingredients.
• Cook, stirring constantly, until cheese melts.
• Gradually stir cheese mixture into vegetable mixture.
• COOK over medium heat, stirring constantly, until soup is thoroughly heated.
• Garnish, if desired, and serve immediately.
• Makes: 2 quarts.

BETTER HOMES AND GARDENS' CHICKEN WITH CREAMY MUSHROOMS

Steps:

• In a 12-inch skillet cook mushrooms, uncovered, in 1 tablespoon of hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet.
• Reduce heat to medium. Add remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook, uncovered, for 8 to 12 minutes or until no longer pink (170¿ F), turning once. Remove chicken from skillet and keep warm.
• Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat.
• Stir in cream, capers, and pepper. Bring to boiling; boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened.
• Return mushrooms to skillet; heat through. Cut each chicken piece in half horizontally to make two thin pieces, if desired. Top with mushroom sauce. Serve with steamed vegetables, if desired.