Gerber Generation Celebration! House Party
15 years ago
Showing posts with label chicken cooked. Show all posts
Showing posts with label chicken cooked. Show all posts
10.28.2010
Rotisserie Chicken Curry
Start to finish: 30 minutes
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.
1.04.2009
King Ranch Chicken Casserole x2
Ingredients ~ FLOUR TORTILLA VERSION
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.
CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings
INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.
CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings
INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 1/2 teaspoons chili powder
1 teaspoon garlic salt
DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
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