Chicken - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chicken.

There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime food. Here are six chicken recipes to help you through the day, including Easy Chicken Pot Pie and Slow Cooker Chicken Pie Soup. Enjoy!

SLOW-COOKER CHIPOTLE CHICKEN MACARONI AND CHEESE

This is from tbsp., and begins, “Everything you love about classic mac and cheese made better with chicken, chipotle chile and pepper Jack cheese. Throw it all in your slow cooker for the ultimate cheesy dinner.”

Prep Time: 20 minutes; Total Time: 3 hours 20 minutes; Servings: 8

To view this online, click here.

Ingredients

3 cups whole milk

1 can (12 oz) evaporated milk

1/4 cup butter, melted

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1 package (16 oz) penne pasta

4 cups shredded pepper Jack cheese (16 oz)

8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes

1 medium poblano chile, chopped

3 cups shredded deli rotisserie chicken

1 tablespoon chopped chipotle chile in adobo sauce

2 tablespoons butter

2/3 cup Progresso™ plain panko crispy bread crumbs

Directions

Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.

When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.

Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.

OVEN-FRIED CHICKEN CHIMICHANGAS

This is from FamilyTime, and begins, “Here's a delicious way to enjoy chimichangas without all the mess from deep-frying...and guess what? They actually taste better this way.”

Serves: 6 servings (1 chimichanga each);Prep Time: 20 minutes; Cook Time: 25 minutes

To view this online, click here.

Ingredients

2/3 cup Pace® Picante Sauce

1 teaspoon ground cumin

1/2 teaspoon Dried oregano leaves, crushed

1 1/2 cups chopped cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onion, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

fresh cilantro leaves

Directions

Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.

Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional picante sauce. Garnish with cilantro.

Helper: For 1 1/2 cups chopped chicken, in a 2-quart saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound boneless chicken breasts or thighs, cubed, for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.

Tip: Substitute 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

EASY CHICKEN POT PIE

This comes from Christin Mahrlig of Spicy Southern Kitchen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”

Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins

To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.

Ingredients

1 cup peeled and diced potato

3/4 cup sliced carrot

1/2 cup Challenge butter

2/3 cup diced onion

1 1/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

1/2 cup all-purpose flour

1 1/2 cups chicken broth

1 cup milk

3 cups shredded chicken from a rotisserie chicken

1 cup peas

2 refrigerated pie crusts

1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Stir in chicken and peas. Turn heat off.

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes.

MEXICAN CHICKEN CHOWDER

This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”

Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5

To view this online, click here.

Ingredients

2 tablespoons butter, melted

2 tablespoons Gold Medal™ all-purpose flour

1 lb red potatoes, unpeeled, diced (3 cups)

1 cup corn kernels (fresh, canned or frozen)

1/2 cup finely diced red bell pepper

1 green onion, thinly sliced, whites only

1 tablespoon seeded and finely chopped jalapeño chile

2 boneless skinless chicken breasts, diced (14 oz)

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 container (32 oz) Progresso™ chicken broth

1/4 cup heavy whipping cream

2 tablespoons chopped fresh cilantro leaves

Directions

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

SHEET PAN CHICKEN FAJITAS

This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”

Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.

Ingredients

1 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded

1 large yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken breast

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, warmed

Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

SLOW COOKER CHICKEN PIE SOUP

This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!

This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”

Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.

To view this online, click here.

Ingredients

1 lb boneless chicken breast

3/4 C onion

1/2 C celery

3/4 C carrots

7 oz can peas, drained (roughly 3/4C)

7 oz can corn, drained (roughly 3/4C)

3 1/2 C russet potatoes

3 cloves garlic, minced

2 1/2 tsp salt

1 tsp ground black pepper

1 tsp dried thyme

1 bay leaf

3 1/2 C chicken broth

1 1/2 C heavy cream

1/3 C all purpose flour* (see note)

Directions

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.

To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.

Serve warm.

Note: *2-3Tb cornstarch may be used in place of the flour