Cottage Chicken Food

CHICKEN COTTAGE PIE

Steps:

• Preheat oven to 375 In large saucepan, melt butter& cook flour, stirring constantly, 5 min or until golden. Mix soup mix with 2 cups water and add to saucepan Bring to boil Reduce heat to low& simmer 15 minutes or until thickened Stir in chicken, vegetables& 1 cup cheese Turn into lightly greased 2 quart casserole Top with hot potatoes, then remaining 1/4 cup cheese Bake 30 minutes.

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• 1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• 3. Preheat oven to 350*F.
• 4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
• My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

COTTAGE CHICKEN

Steps:

• Squeeze out as much moisture from the spinach as you can (use fresh if you have it, but if not can is ok).
• Mix together spinach, cottage cheese, eggs, parmesan, salt and pepper in a bowl.
• Here is the tricky part. Take your chicken and cut it down the middle of the breast plate and all the way through the back (you can help by trying to break it). Now you have your chicken in two halves.
• Turn your chicken breast side up. Loosen the skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin against the meat to loosen the skin.
• Try not to tear the skin.
• Spoon the spinach mixture into pockets beneath skin.
• Place chicken, breast side up, in a roasting pan. Combine olive oil, oregano, rosemary, and thyme and brush it over chicken. Bake, uncovered, at 375 degrees for 1 hour or until chicken is done.

COTTAGE CHEESE SPINACH CHICKEN

Steps:

• Squeeze excess water out of thawed spinach; in a large bowl, mix spinach.
• with onion and cottage cheese and set aside.
• Season chicken breasts with Cajun-style seasoning, then place 1/4 of.
• cheese/spinach mixture in the center of each breast and fold in half. Secure.
• with toothpicks and place in a lightly greased 9x13 inch baking dish.
• Drizzle with melted butter and bake at 350 for 30 minutes.