CALICO CHICKEN AND POTATOES SKILLET
Thanks to rotisserie chicken and refrigerated cooked potatoes, a 30-minute meal is manageable!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
- Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
- Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g, TransFat 0 g
CALICO CHICKEN CHOWDER (CROCK POT)
Make and share this Calico Chicken Chowder (Crock Pot) recipe from Food.com.
Provided by Shirl J 831
Categories Chowders
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray a slow cooker container with butter-flavored cooking spray.
- In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper.
- Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.
- Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
- Just before serving, stir in peas.
- NOTES : 5 WW points per serving.
Nutrition Facts : Calories 300, Fat 7.3, SaturatedFat 2.1, Cholesterol 45.8, Sodium 494.4, Carbohydrate 36.1, Fiber 3.8, Sugar 9.9, Protein 24
CALICO RICE
"This dish goes together quickly," reports Dorothy Collins of Winnsboro, Texas. "It's a good way to use up bits of frozen peppers."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice.
Nutrition Facts :
CALICO CHICKEN AND DUMPLINGS
This stew is definitely in the "comfort foods" category. Grandma made it almost every Sunday for the family dinner. (Grandpa had a chicken farm.) I actually think my version is better. The addition of the frozen vegetables add color and you can add as many as you want to.
Provided by Mary Leverington
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
- Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
- When chicken is tender, remove the chicken to a bowl.
- Whisk the flour into about 1/2 cup of the chicken broth from the pot.
- When smooth, return to the pot, stir and heat to thicken.
- Add seasoning salt to your taste.
- When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
- Prepare the dumplings: Sift flour, baking powder, and salt together.
- Stir in parsley, chives; thyme and marjoram if you're using them.
- Beat the milk and egg together and add to the dry ingredients.
- Stir with a fork just until mixed.
- Don't beat or handle too much.
- Bring chicken and gravy to a simmer.
- Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
- Replace cover and steam for about 10 minutes.
- If you have more batter than you have room, make a second batch.
- Don't overcrowd the dumplings.
CALICO CHILI
I developed this recipe myself when I was 16. It freezes well and almost tastes better the day after you make it. The variety of vegetables make it colorful to serve and give it the calico name.-Camille Gouldsborough, Grosse Isle, Manitoba.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings (10 cups).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook the beef, green pepper, onion, celery and garlic over medium heat until no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened and heated through, stirring occasionally.
Nutrition Facts : Calories 229 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 456mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
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