Oamc Creamy Chicken Food

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)

Steps:

• Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
• Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
• Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
• Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
• TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
• TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
• BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

OAMC CREAMY CHICKEN

Steps:

• In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups broth.
• Then mix chicken 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl.
• Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray.
• Spread chicken mixture over stuffing.
• Cover with remaining stuffing.
• Whisk eggs, milk, and soup in a large bowl. Pour sauce evenly over stuffing.
• Cover dish with foil, and freeze.
• Put cheese in a small freezer bag, and attach it to the dish.
• To prepare for serving, thaw grated cheese and chicken dish.
• Bake covered in a preheated 325 oven for 30 minutes.
• Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes more.

CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)

Steps:

• For immediate cooking:.
• Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
• Add the chicken.
• Salt and pepper to taste if desired.
• Added 1 more cup of salsa over the top of the chicken.
• Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
• For OAMC:.
• You can dump everything into a freezer bag except for the cream cheese and freeze.
• Dump in the crock pot (frozen is ok).
• Cook on low for 8 hours.
• Add cream cheese when you are done.
• Good served over cooked rice and dipped into with tortilla chips.

CHEESY CHICKEN BUNDLES- OAMC

Steps:

• Mix together bread crumbs, cheeses, salt and pepper. Dip chicken pieces in melted butter and then in cheese/bread crumb mixture. Roll the breast up or tuck in the sides to form a little bundle.
• (To freeze: wrap each raw chicken bundle in plastic wrap and then place in freezer bags. Thaw and follow baking directions below.).
• To Bake: Place in large baking dish. Pour remaining butter on top and sprinkle with remaining Parmesan. Bake, uncovered, at 350 for 1 hour, until chicken is crispy.

CROCKPOT OAMC CHICKEN ENCHILADAS

Steps:

• Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways.
• When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken.
• Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to.
• Put in one cup of cheese and stir, it will melt from the heat of the chicken.
• Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down.
• Do this until you run out of tortillas.
• Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges.
• Sprinkle the last cup of cheese on top.
• Bake for 15 minutes at 375 degrees.
• If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner.

NORTH WOODS CHICKEN AND WILD RICE SOUP - OAMC

Steps:

• Melt butter in a large saucepan.
• Add onion and celery and saute until tender.
• Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
• Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
• TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
• Ladle into bowls and serve.
• TO FREEZE:.
• Allow to cool. Fold in rice and bacon.
• Place in a freezer bag and seal. Label and freeze.
• TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

CREAMY CHICKEN LASAGNA - OAMC

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts and cut into small cubes (less than 1/2 inch).
• Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
• Cook onion in butter in large pan for about 2 minutes or until softened.
• Add flour and stir over low heat for another minute.
• Stir in dried herbs and chicken.
• Slowly add stock and milk or cream, Boil for about 1 minute.
• Add carrots and broccoli, cook for 5 minutes.
• Salt,pepper and add crushed red pepper to taste.
• Spray 2 13x10 inch baking pans with no stick spray.
• Put enough sauce in the bottom of the pans to just cover.
• Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
• Cover with foil and bake until bubbling (about 40 minutes).
• Uncover and brown for about 5 minutes to brown top slightly.
• Let stand about 20 minutes before cutting and placing in containers to freeze.
• After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.

OAMC PARMESAN GARLIC CHICKEN

Steps:

• Cooking Day: Mix together cheese, garlic, and Italian dress mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Seal, date, label and freeze.
• Serving Day: Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

COMFORTING CHICKEN A LA KING

Steps:

• Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.