Chicken - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Nothing like getting double the recipes to pick from, right?

Today's double post is all about chicken, and includes such yummy recipes as Southwest White Chicken Chili and Thai Peanut Chicken. Enjoy!

LEMON CHICKEN TARRAGON

This recipe is from Family Time, and begins, “A restaurant-style dish in just 30 minutes? You bet...this tasty skillet dish is simply amazing!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

Vegetable Oil or 1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

2 cups water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 tablespoons Lemon juice

1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, crushed

1/8 teaspoon ground black pepper

2 cups uncooked instant white rice

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil.

Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

SOUTHWEST WHITE CHICKEN CHILI

This recipe is from Family Time, and begins, “Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.”

Serves: 6 servings (about 1 1/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon Vegetable Oil

4 skinless, boneless chicken breast half (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

2 tablespoons Shredded Cheddar cheese

Directions

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.

Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

LEMONY ROASTED CHICKEN WINGS

This is from David Tanis in The New York Times cooking e-newsletter. David wrote, “These meaty out-of-the-ordinary roasted wings are infused with lots of lemon, garlic and rosemary, then roasted on a bed of fingerling potatoes. Use a large roasting pan that's at least 3 inches deep, or a big earthenware gratin dish, or a couple of Pyrex lasagna pans side by side. The lemony chicken and potatoes are delicious hot and crisp, but just as good at cool room temperature.”

Yield: 6 to 8 servings; Time: About 1 1/2 hours.

This was featured in “Lemony Chicken Wings, Soaring Above the Rest”, and can be viewed online here.

Ingredients

2 pounds very small potatoes, such as fingerlings, whole, or use medium-size yellow-fleshed potatoes, cut in halves or wedges)

3 pounds chicken wings, preferably drumettes

Salt and pepper

Red pepper flakes, to taste

3 tablespoons extra-virgin olive oil

6 small lemons, cut into 1/4-inch thick half-moon slices

6 large rosemary sprigs, leaves stripped

8 garlic cloves, minced, or 1/2 cup chopped green garlic shoots

1 cup dry white or rosé wine

Pinch of dried oregano (optional)

Preparation

Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.

Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.

Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.

Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.

Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings’ other side. Sprinkle with dried oregano, and serve hot or at room temperature.

BUFFALO CHICKEN ENCHILADAS

This tasty recipe is from the Food Network Kitchen, and begins, “Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.”

Total Time: 30 minutes; Active Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, melted, plus more for greasing the pan

4 cups shredded rotisserie chicken

8 ounces cream cheese, at room temperature

2 cups shredded Cheddar

1 cup hot sauce, plus more for serving, such as Frank's

1 bunch scallions, thinly sliced, white and green parts separated

1/4 teaspoon ground cumin

16 corn tortillas

2 tablespoons crumbled blue cheese

2 tablespoons blue cheese dressing

Directions

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.

Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.

Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.

Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.

Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

CAMPBELL’S® SOUTHERN-STYLE BARBECUED CHICKEN

This comes from Family Time, and begins, “Chicken on the grill is basted with a honey-and-mustard kissed tomato sauce.”

Serves: 8; Prep Time: 5 minutes; Cook Time: 40 minutes

To view this online, click here.

Ingredients

1 can (26 oz.) Campbell’s® Condensed Tomato Soup

1/4 cup honey

2 tsp. dry mustard

1 tsp. onion powder

8 bone-in chicken breast halves (about 4 lbs.) skin removed

Directions

Stir the soup, honey, mustard and onion powder in a 1-quart saucepan.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes, turning the chicken over once during grilling. Brush the chicken with the soup mixture and grill for 15 minutes or until cooked through, turning and brushing often with the soup mixture.

Heat the remaining soup mixture to a boil and serve with the chicken.

Recipe Tips

Serving Suggestion: Serve with grilled corn-on-the-cob and a green salad with tomatoes, olives and feta cheese. For dessert serve watermelon slices. This recipe can be halved to make 4 servings. Use a 10 3/4-ounce can Campbell's® Condensed Tomato Soup, and reduce the other ingredients by half.

THAI PEANUT CHICKEN

This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”

Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces

4 teaspoons minced garlic

2 tablespoons lime juice

2 tablespoons finely chopped fresh cilantro leaves

2 tablespoons olive oil

1 large onion, thinly sliced (about 1 cup)

2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk or water

1/4 cup creamy peanut butter

Hot cooked rice

Directions

Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.

Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.

For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.