Farmhouse Style Chicken and Corn Chowder

Perfect rainy day soup! Sl0w Cooker too!

2 slices bacon, chopped

1 large onion, minced

6 garlic cloves, minced

1 TBSP tomato paste

1/2 tsp dried thyme

1/4 cup flour

5 cups chicken broth

1 pound red potatoes, cut into 1/2 inch pieces

2 carrots, peeled and sliced

2 bay leaves

1 pound boneless chicken breasts

salt pepper

1 cup frozen corn

1 (15oz) can creamed corn

1/2 cup heavy cream or half and half

2 tsp minced chipotle chiles in adobo

Cook bacon in a 12 inch skillet over medium heat until crisp and browned, 5 minutes. Remove to a paper towel lined plate using a slotted spoon. Add the chopped onion and cook until softened, 5 to 7 minutes. Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Whisk in 2 cups of the broth, scraping up any browned bits. Transfer to slow cooker.

Add remaining 3 cups broth, potatoes, carrots, and bay leaves to the slow cooker. Season chicken with salt and pepper and nestle into the mixture. Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to cutting board and shred. Add it back to the slow cooker, along with the creamed corn, frozen corn, cream and chipotle chiles. Continue to cook until everything is heated through, another 10 to 15 minutes. Remove bay leaves, season with salt and pepper and serve garnished with bacon.

Serve with some crusty bread!

Source: adapted from America's Test Kitchen, Slow Cooker Revolution &

Pink Parsley Food Blog

Honey Bear Chicken

This recipe was linked up to one of my favorite food blogs. I noticed it because I was on a hunt for another marinade for grilled chicken. We love the grilled chicken with mustard dill sauce we got from my friend debbie, but we wanted one that was a bbq flavor. This one is great. Try it for your next cookout.

Honey Bear Chicken

1 cup tomato sauce

1/4 cup cider vinegar

1/4 cup oil

2 TBSP honey

2 tsp chili powder

1/2 tsp salt

dash cayenne powder

Bring all ingredients to a boil. Reduce heat to low and simmer. Stirring often until thickened.

Let cool. Pour over chicken and toss. Marinate 2 to 3 hours or overnight. Grill.

Source: Our Treasured Home

Chicken Noodle Soup Casserole

This casserole was highlighted on Tasty Kitchen. We love chicken noodle soup so I knew I needed to try it. As soon as I had assembled the casserole I went to the computer to type it up. It looked and smelled so yummy I was certain it would become a favorite!

Chicken Noodle Soup Casserole

4 chicken breasts

12 oz spaghetti noodles

1 whole onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 cup butter

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

splash milk ( I added this to the recipe)

Salt and Pepper, to taste

1/2 TBSP dried thyme - the original recipe called for dried parsley - I used what i had

Crushed ritz crackers

Boil chicken for 20 minutes and shred.

Saute vegetables and garlic in butter until softened.

Combine soups, sour cream, chicken, and vegetables in large bowl.

Add seasonings.

Cook pasta, drain and add to bowl to combine. ( I broke pasta in 2 inch pieces before cooking to make combining the ingredients easier.)

Add milk if needed.

Transfer to greased 9 x 13 baking dish. I used two 8 x 8 pans and froze one.

Bake at 350 degrees for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 to 10 more minutes.

Source: Tasty Kitchen

Buffalo Chicken Dip

With all the football games on, I decided to make one of my favorite dips! Serve with tortilla chips and celery. Perfect for a cold, football afternoon!

Buffalo Chicken Dip

3 -4 chicken breasts, cooked and shredded - I use one pack from HT

2 (8oz) pkgs. cream cheese

1 (16oz) Ken's Chunky Blue Cheese Dressing

2 cups shredded cheddar cheese

6 oz Frank's Hot Buffalo sauce

Mix together all ingredients and pour into oven safe dish. *This makes enough for two dishes. I usually freeze the other half for another time. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Blot off any grease.

Chicken Corn Chowder

This is a very tasty, quick soup. Perfect for a rainy fall evening.

Chicken Corn Chowder

1 TBSP butter

1 8oz package sliced fresh mushrooms

1 medium onion, chopped

2 cans chicken broth

1 16 oz package frozen shoepeg white corn

2 cups shredded cooked chicken

1 can cream of chicken soup

1/2 cup orzo

1 sprig fresh rosemary

1 TBSP sugar

1/2 tsp salt

1/2 tsp pepper

1 cup milk

2 TBSP flour

Melt butter in large dutch oven over medium high heat; add onions and mushrooms, and saute' 5 minutes until tender.

Add chicken broth and next 8 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in small bowl; gradually stir into chowder, and simmer 5 minutes.

**Soup can be made ahead and thinned with milk when reheating.

Source: slightly adapted from Southern Living

Chicken Cashew Lettuce Wraps

I was in the mood for something different so I went to Tasty Kitchen on the Pioneer Women's website and found these. We both loved them. I substituted ground chicken for diced chicken breast.

Chicken Cashew Lettuce Wraps

1 TBSP rice vinegar

1 TBSP brown sugar

1/4 tsp ground red pepper

1/4 tsp ground ginger

1 tsp sesame oil

2 1/3 TBSP soy sauce, divided

3 TBSP canola oil

1 pound ground chicken

1 cup diced onion

2 cloves garlic, minced

1/4 cup cashews, chopped

Iceburg Lettuce

For stir fry sauce, mix together rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, and 2 TBSP soy sauce, making sure to dissolve brown sugar. Set aside.

Heat canola oil in pan over medium to medium high heat. Add chicken and brown. Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (1 tsp) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and cashews. Saute mixture for a few minutes and remove from heat.

Spoon mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

Source: Tasty Kitchen

Leslie's Favorite Chicken and Wild Rice Casserole

This casserole is my favorite chicken casserole. I usually make the entire recipe and divide it between 3 (9x9) square pans. One for dinner that night and 2 for the freezer.

Chicken and Wild Rice Casserole

2 (6.2) packages fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

1 green pepper, chopped (This was not in the original recipe)

2 medium onions, chopped

2 (8- ounce) cans diced water chestnuts, drained

5 cups shredded cooked chicken

4 cups shredded cheddar cheese

2 cans cream of mushroom soup, undiluted

1 (16oz) container sour cream

1 cup milk

1/2 tsp salt

1/2 tsp pepper

2 cups soft breadcrumbs (homemade - i butter a few pieces of bread and then tear them into small pieces)

1 (2.25 ounce) package sliced almonds, toasted (i do not use these because mark doesn't like them)

Prepare rice mixes according to package directions.

Melt butter in large skillet over medium heat; add celery, onion and green pepper. Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery mixture, chicken, 3 cups cheese, and next 4 ingredients in a very large bowl.

Spoon mixture into lightly greased 15x 10 baking dish or a 4 quart baking dish. Top with breadcrumbs. Bake, uncovered, at 350 for 35 minutes. Sprinkle with remaining cheese and almonds; bake 5 more minutes.

Note: You can divide the casserole evenly between 2 (11x7) baking dishes. Bake as directed above, or freeze casserole up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.

Source: Southern Living

Chicken in a Hut

I first heard of this from my neighbor Heidi. I believe one of our other neighbors - Kitty - made this for her when she had surgery. I looked in a few of my cookbooks, thinking I had seen it somewhere and sure enough it is in In Order To Serve - Christ Church Cooks II. I began to look around on the internet and saw another recipe on Group Recipes (Chicken in a Crescent) that I ended up liking better. But Chicken in a Hut is the perfect name. These freeze nicely and kids (not mine) love them!

Chicken in a Hut

2 packages crescent rolls

about 4 to 6 oz cream cheese (depends on how much chicken you use)

shredded cooked chicken - I cook one pack and shred in food processor

1/4 tsp salt

1/8 tsp pepper

2 TBSP milk

Chopped chives or onion

seasoned breadcrumbs

Preheat to 350

In a bowl blend cream cheese and 2 TBSP melted butter until smooth.

Add chicken, salt,pepper, milk and onion, set aside.

Seperate dough into 4 squares - seal edges together.

Spoon 1/2 cup mixture into center of each. Bring up corners and twist to seal.

Brush with melted butter and sprinkle with seasoned bread crumbs.

Bake on foil covered baking sheet. 20 to 25 minutes.

Freezes well!

Grilled Chicken And Mustard Dill Sauce

Are you thinking about grilling this weekend? Well if you are, you need to try this chicken. It is wonderful! The sauce is great too. But if your like my husband... you don't even need it! I served this when my in-laws were in town with the Parmesan Roasted Asparagus and some Near East Toasted Pine Nut Couscous. Perfect Meal. I had to post this because my friend Kim gave me the recipe and I have already misplaced it once.

Grilled Chicken

1/2 cup white wine vinegar

2 tsp Dijon mustard

1 tsp salt

Freshly ground black pepper

2/3 to 3/4 cup extra virgin olive oil - I used 3/4 because I was cooking 6 chicken breasts

2 cloves garlic, minced

2 shallots, minced

4 chicken breast - I used 6!

Whisk together the vinegar, mustard, salt and pepper. Gradually whisk in enough oil to make a smooth dressing with balanced taste. Stir in garlic and shallots. Place chicken in ziploc and pour marinade over, cover and refrigerate for 2 to 4 hours.

Sauce:

1/2 cup coarse grained mustard

1 TBSP water

1/2 cup heavy cream

1/4 cup olive oil

4 tsp sugar

1/2 cup fresh dill

Combine all sauce ingredients well and season with pepper. Sauce may be made one day ahead and kept chilled and covered. Let sauce come to room temp before serving. You may want to combine in a food processor- all but dill.

Chicken Salad

I love chicken salad sandwiches. My favorite chicken salad is from Phil's Deli in Charlotte. In my quest to duplicate that chicken salad, I found this recipe in one of my Southern Living Cookbooks. It is very standard, no frills, but tasty.

Chicken Salad

4 cups shredded cooked chicken - i shred mine in the food processor

1 to 1 1/2 cups chopped celery

3 TBSP sweet pickle relish

1 1/2 TBSP dried minced onion - adjust this to your taste... don't add too much at first

3/4 cup mayonaise - I use Dukes

1 TBSP lemon juice - fresh

1/2 tsp salt

Combine first 4 ingredients in large bowl. Combine mayo, lemon juice and salt, stirring until blended; add to chicken mixture, and toss well. Cover and chill. Serve on lettuce leaves, in tomato cups, ritz crackers, or on sandwiches.

Source: The Ultimate Southern Living Cookbook

Chicken Enchiladas

This is one of my standbys..... whenever i don't know what to make for dinner I usually go for these enchiladas. If you like the more smothered and soft enchiladas you might not like these, they are crispy on the outside and topped with sauce after baking.

Chicken Enchiladas

3 cups cooked shredded chicken - I shred mine in the food processor with the grating blade

2 cups shredded Monterey Jack cheese

1/2 to 1 cup sour cream

1 (4.5 oz) diced green chiles

8 flour tortillas - soften before filling by placing in microwave for a few seconds

Cooking Spray

Sauce:

1 (8oz) sour cream

1 (8oz) jar tomatillo salsa

1/2 can rotel tomatoes

Toppings:

green onions, avacado

Stir together first 4 ingredients and spoon mixture down center of flour tortillas and roll up. Arrange seam side down in lightly sprayed 13x9 dish. Coat tortillas with cooking spray and bake at 350 for 30 minutes.

Stir together sour cream, salsa and rotel. Spoon over hot enchiladas and sprinkle with desired toppings.

Source: Southern Living