CHICKEN AND VEGETABLE CHOWDER
Progresso® broth provides a simple addition to this chicken chowder packed with veggies - a hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
- Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
- Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 56 g, Cholesterol 85 mg, Fat 2, Fiber 7 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g, TransFat 1/2 g
CHICKEN & VEGGIE AU GRATIN CHOWDER
Soup day for sure. Cleaning the pantry and frige. Sometimes You come up with the best meals this way! Enjoy my leftovers, semi-homemade chowder!
Provided by Lisa G. Sweet Pantry Gal
Categories Chowders
Number Of Ingredients 14
Steps:
- 1. In large saute pan, cook (seasoned with S&P)chicken breast for 4 min each side, add onions and garlic for 2 min. stirring. Add chopped carrots and celery with tablespoon butter and saute for 3min.
- 2. Add chicken stock and 2 cups water, bring to boil and simmer for 2 hours. Stir and break up chicken, add box of potatoes and cup and a half water, bring back to boil for 5 min.
- 3. Lower heat to med. Add veggies of choice continue to cook for another 10min. Lower to simmer add cream and seasonings and cover for 5min. Soup will thicken, if need be add more chicken stock. Chop and add celery and parsley leaves.
CHICKEN WITH VEGGIES 'N' GRAVY
"I couldn't bear the thought of going to the supermarket one day and was determined to come up with something for dinner," writes Susan Dalrymple of Marathon, Florida. "I created this comforting chicken mix, and my husband loved it!"
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.
Nutrition Facts : Calories 601 calories, Fat 23g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 1904mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
CHICKEN-VEGETABLE CHOWDER
Make and share this Chicken-Vegetable Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot over medium heat, warm the oil.
- Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
- Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
- In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
- Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
- Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).
Nutrition Facts : Calories 334.3, Fat 11.9, SaturatedFat 4.1, Cholesterol 55, Sodium 555.6, Carbohydrate 34, Fiber 2.8, Sugar 10.5, Protein 24.1
AU GRATIN CHICKEN AND POTATO BAKE
Make and share this Au Gratin Chicken and Potato Bake recipe from Food.com.
Provided by Lorac
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
- Pour potatoes and sauce mix into large rectangular baking pan.
- Stir in water, milk and mustard.
- Mix in onion and vegetables.
- Top with chicken pieces.
- Roast, uncovered, 45 to 55 minutes.
- Sprinkle with breadcrumbs and cheese.
- Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.
Nutrition Facts : Calories 831.7, Fat 38.5, SaturatedFat 11.9, Cholesterol 228.2, Sodium 1132, Carbohydrate 45.6, Fiber 5, Sugar 0.7, Protein 77.5
CHICKEN AU GRATIN
This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 450 degrees.
- Set oven rack to center position.
- Butter a baking dish (large enough to hold casserole).
- For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
- Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
- Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
- Blend in grated cheese and green onions, stir until blended.
- Set sauce aside.
- In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
- Top with carrots and green beans.
- Cover with half of potato slices.
- Then pour half of the remaining cheese sauce over the carrots and beans.
- Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
- Sprinkle top with grated cheddar cheese.
- Bake in the center of oven for 40-45 mins.
VEGGIE HAM CHOWDER
I have a lot of cooking for kids cookbooks. This is from my favorite of those, Beyond Macaroni and Cheese. I highly recommend this cookbook. The recipes please the entire family. Anyway, this chowder is a great way to use up a ham roast. I have tweeked the original recipe a bit. It does have a long cooking time, but is well worth it.
Provided by Luv2Cook inNC
Categories Chowders
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all ingredients except potatoes and cheddar cheese. Bring to a boil; simmer for 2 hours until carrots tender.
- Add potatoes and sauce packet and cheddar; simmer one more hour.
- Is usually best the second day.
- I watch closely, it does tend to stick to bottom of pan. My mother-in-law taught me a great trick if it does stick put some dry dish detergent in the bottom and let soak over night. It's a miracle in the morning!
Nutrition Facts : Calories 304.7, Fat 9.5, SaturatedFat 4.4, Cholesterol 26.2, Sodium 1477.1, Carbohydrate 41.5, Fiber 4.8, Sugar 7.2, Protein 17.2
CHICKEN VEGETABLE CHOWDER
I like to cook one-dish meals that have a lot of vegetables in them, but are not time consuming to make so this is what I came up with when I received my last co-op order. I really liked the addition of the cinnamon and nutmeg; it gives it a nice warm flavor. This chowder would be really good served with some rustic bread.
Provided by MsLizze
Categories Chowders
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
- When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
- Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
- Stir in the sour cream and serve.
Nutrition Facts : Calories 398.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 98.4, Sodium 787.1, Carbohydrate 26.3, Fiber 3.6, Sugar 7.3, Protein 23.7
VEGETABLES AU GRATIN
This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.
Provided by Minxkat1
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
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