Tag Archive | chicken

Recipe: Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

This is a great winter favorite in our house. I’m actually surprised I made it through “winter” without making it. Here we are officially in spring and yet with temperatures below freezing, I’m not convinced. So I’m glad to share with you one of our cold weather friendly soups.


1 Tbs Butter
2 Carrots, sliced
2 Celery Stalks, sliced
1 Onion, diced
4 c Chicken Stock
3/4 c Wild Rice
1 lb. Chicken, cubed
2 Tbs Flour
2 Tbs Butter, softened
2 c Half & Half


Melt butter in a large pot. Saute carrots, celery and onion until tender, about 5 minutes. Add chicken stock and rice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Then add the chicken and simmer for another 20-25 minutes, covered. Combine the flour and soft butter in a small bowl. Add it to the soup and increase the heat. Cook and stir until bubbly and thick. Add in the half and half. Stir and heat until heated through.

Recipe: Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

This recipe comes from a dear friend of mine. She made this for me shortly after I had my son. My husband loved it so much that he asked for the recipe. And now, I share it with all of you.


3 Chicken Breasts, diced
16 oz. Sour Cream
2 cans Cream of Chicken
2 Tbs Poppy Seads
1 Sleeve Ritz Crackers
1 Stick Butter


Pre-heat oven to 350°. Mix together the sour cream, cream of chicken and poppy seeds in a glass 9×13 pan. Mix in the chicken. Crush the crackers and sprinkle over the top. Melt the butter and pour over everything. Bake for 30 minutes.

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Recipe: Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie

This is one of those ultimate comfort foods! You can make this dish with turkey or chicken. I’ve used turkey this time and I’d almost forgotten how amazingly delicious this is. Make sure that you top it with a homemade crust!


3 c Turkey, diced
¾ c Chopped Onion (3 tbs Dried Chopped Onion)
1 Carrot (cut ½” cubes)
2 Celery Stalks (cut ½” cubes)
2 oz. Green Peas (frozen)
1 Medium Potato (cut ½” cubes)
3 tbs Vegetable Oil
6 tbs Flour
4 tbs Butter
1 ½ c Half & Half
4 c Chicken Stock
1 Egg


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Dice the onion, carrot, celery, and potato into ½” cubes. Dice the turkey into ½” cubes. Heat oil in a large high sided skillet over medium heat. Sauté the vegetables. Add the turkey, season with salt and pepper, sauté. Once turkey is cooked, melt the butter in the pan and add the flour. Reduce heat to
low and stir until it’s all mixed. Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquids!), reduce heat to low. Simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount. Add ½ and ½, increase to moderate heat. Bring to simmer, once thickened add peas, and season with salt and pepper. Turn off heat hand remove from stove. Preheat the oven to 400` F. While preheating, let the filling cool and make the homemade crust! Put filling into 9×13 pan, cover with dough, brush dough with egg, bake at 400 degrees for 30 to 35 minutes (golden brown crust), cool for 20 minutes (under aluminum foil).

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If you liked my turkey pot pie, you’ll love my other recipes!

*Thanks to my wonderful husband who helped take pictures of me rolling out the pie crust over the pot pie!

Recipe: Turkey Pot Pie Crust (Pastry Topper)

Pastry Topper

Turkey Pot Pie Crust (Pastry Topper)


1 ¼ c Flour
¼ tsp Salt
1/3 c Shortening
5 Tbs Cold Water


In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until dough pieces are pea size. Sprinkle 1 tbs of cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tbs of cold water over remaining flour mixture, 1 tbs at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13×9 inch rectangle. Using a sharp knife, cut slits into pastry to allow steam to escape. To easily transfer the crust to your pie, roll it over the rolling pin and then unroll it over the pie.

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This pastry topper is great on my Turkey Pot Pie!

Recipe: Cream Cheese Chicken Alfredo

Cream Cheese Pasta

Cream Cheese Chicken Alfredo


2 c Pasta
2 Tbs Olive Oil
1 lb. Chicken, cut into strips
1 1/4 c Chicken Stock
4 tsp Flour
1/8 tsp Pepper
1/8 tsp Garlic Powder
4 oz. Cream Cheese
1/4 c Parmesan Cheese, grated

Raw Chicken Pene Pasta Chicken Stock

Flour, Garlic Powder, Pepper Cream Cheese Parmesan Cheese


Cook pasta according to directions on package. Meanwhile, heat oil in a high sided skillet. Cook chicken, about 5 minutes, then take out and keep warm on a plate. Pour chicken stock into pan and get all the delicious brown bits up. Add your flour, pepper, and garlic powder. Whisk to mix very well. Add cream cheese and stir until it’s melted. Add 2/3 of your Parmesan cheese and return the chicken to the pan. When the pasta is done and drained, add it to the pan too. Mix everything together and dish up! Top with additional Parmesan cheese and serve with a simple salad.

Cook Chicken Cooked Chicken Add stock, flour, pepper, garlic Add Cream Cheese

Cream Cheese Encorporated Add Chicken Dish Up Cream Cheese Pasta and Salad

If you like my Cream Cheese Chicken Alfredo, you’ll love my other recipes!

Recipe: Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Serves 6, takes 1 hour

soup-nazi_320This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…


1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk


Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!

Celery and Carrots Mulligatawny add broth Shredded Chicken Jasmine Rice

Shredded Apple Mulligatawny add everything else Mulligatawny Soup finished

If you like my mulligatawny, you’ll love my other recipes!

Recipe: Potato, Bacon, Chicken and Corn Chowder

Potato, Bacon, Chicken and Corn Chowder 20130117_194916

Potato, Bacon, Chicken and Corn Chowder

Serves 8


3 1/2 c Potatoes, diced
1/3 c Onion, finely chopped (or 1 Tbs dried minced onion)
Corn, cut from 2 ears (or 1 can, drained)
1 Chicken breast, cooked and diced
3 1/4 c Chicken Stock
Salt (to taste)
1 tsp Pepper
5 Tbs Butter
5 Tbs Flour
2 tsp Mustard
4 Slices Bacon, cooked and crumbled
1 c Milk
1 tsp Parsley
2 c Vermont Cheddar Cheese, shredded


  1. Combine potatoes, onion, chicken, corn, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter, add mustard and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot
  8. Add bacon and parsley, cook until heated through
  9. Top with more cheese to look pretty

This dish will thicken over time but if you want it to thicken quick, add some potato flakes.

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If you like my Potato, Bacon, Chicken and Corn Chowder, you’ll love my other recipes