Misfit Recipies

Chicken Pot Pie

Submitted by Joanne (jor)

Okay, here is the Chicken Pot Pie recipe that we all loved so much tonight. Very easy!

2 Tbsp butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped (I used shredded carrots)
4 Tbsp flour
4 cups chicken stock
2 potatoes, peeled and diced (I used a canned potatoes)
2 cups cubed chicken
2 Tbsp chopped parsley
1/2 cup frozen peas (I used more)
1/2 cup frozen corn (I used more)
1 prepared pie crust (pillsbury)

Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken parsley, peas and corn. Pour mixture into casserole. Top with pie crust. Bake 30 minutes or until crust is golden.

Romano Chicken Supreme

submitted by Barb (Barbinco)

6 boneless, skinless chicken breast halves
1/4 tsp salt
1 lb fresh mushrooms,, chopped
1 Tbl lemon juice
2 garlic cloves, minced
1 tsp basil
3 Tbl butter
1/2 c reduced sodium chicken broth
2 Tbl orange juice
1 c soft bread crumbs
1/3 c grated Romano cheese

Brown chicken on both sides and transfer into 13x9 pan (spray with nonstick spray) Sprinkle with salt

In same skillet used to brown chicken, saute the mushrooms, lemon juice, garlic, and basil in butter.....stir in broth & OJ; bring to a boil. Reduce heat, simmer, uncovered for 2-3 minutes. Spoon over chicken. Sprinkle with bread crumbs and romano.

Bake uncovered at 400 for 20-25 minutes.

Chicken in Creamy Pan Sauce: (Kraft foods)

submitted by Haylie (stampinhay79)

4 small boneless skinless chicken breast halves (1lb)
2 tbsp flour
1 tbsp oil
3/4 cup fat-free reduced-sodium chicken broth
4oz (1/2 of 8oz pkg) Cream cheese
1 tbsp chopped fresh parsley
1 cup quarted cherry tomatoes (optional)
2 tbsp fresh basil (optional)

Place chicken inside a resealable plastic bag, along with the flour; seal bag. Shake chicken around a bit to coat evenly with the flour. Set aside. Heat oild in a large skillet on med heat. Add the chicken and cook 5 to 6 min. on each side or until it's cooked through. Remove chicken, reserving drippings in the skillet. Cover chicken to keep warm. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Add the cream cheese. Cook 2 to 3 min or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk. Return chicken to skillet; turn over to coat both sides with the creamy sauce. Cook 2 min or until the chicken is heated through. Transfer chicken to a serving platter. You can sprinkle with parsley and add tomatoes and or basil.
Makes 4 servings

Crescent Chicken

Submitted by Haylie (stampinhay79)

3oz cream cheese, softened
3 tbsp butter, separated, melted
2 cups cooked, cubed Chicken
2 tbsp milk
2 chopped green onion (about 1/3cup)
8oz can Pillsbury quick crescent rolls
3/4 cup seasoned croutons, crushed

Preheat over to 350. Blend cream cheese and 2 tbsp butter until smooth. Add next 3 ingredients plus salt and pepper to taste. Mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of mixture into center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Brush tops with 1 tbsp butter. Sprinkle crouton crumbs on top. Bake on cookie sheet 20 to 25 min or until golden brown (Haylie's note 15 min for electric oven)
Yields: 4 servings

Chicken Spaghetti

Submitted by Amy (Anmryd)

Prep: 30 min     Bake: 40 min    Serves: 6-8       Preheat oven to 350°

3 lb bone in chicken breast (or 3-4 large boneless breasts)

16 oz thin spaghetti

4 TB butter or margarine

4 TB flour

1 c. chicken broth (saved from boiling chicken)

1 c. ½ and ½

1 c. mayonnaise

1 c. sour cream

1 c. parmesan cheese

1/8 c. lemon juice

1/3 c. white wine

½ tsp garlic powder

½ tsp cayenne (+/-  a pinch depending on your taste)

1 tsp dry mustard

1 tsp salt

8 oz sliced mushrooms (optional)

paprika & little extra grated parmesan

-   In a large pot full of water boil chicken. Remove chicken and reserve 1 cup broth.  Bring bulk of broth to boil and break pasta into thirds and boil in broth according to package (add water if necessary).  Let chicken cool and then tear into pieces.  Drain pasta and return to pot along with chicken.

-   White sauce: Melt margarine, add flour  and cook until bubbly.  Gradually add ½ and ½ and chicken broth.  Stir and cook until thickened.  Add mayo, sour cream, parmesan cheese, lemon juice, white wine and seasonings except paprika.

-   Saute mushrooms in butter, margarine or olive oil if desired.

-   Add mushrooms and sauce to pasta and chicken and stir until sauce is mixed with other ingredients.

-   Transfer to 9X13 baking dish.  Sprinkle with paprika and additional parmesan cheese.  Bake for 30-40 min.

Amy’s notes:  I usually cook pasta a little less than stated on package.  Can use light or no fat versions of mayo & sour cream.  Freezes well and  the leftovers are even yummy.

Chicken Enchiladas

submitted by Liz (redapron)

6 chicken breast halves
1/2 pound each jack and cheddar cheese, grated
2 or 3 large slices of onion chopped
1 doz flour tortillas (regular size)
1 package enchilada sauce (I prefer Lawry's and it calls for a small can of tomato paste)
Shredded lettuce, sliced black olives & sour cream for garnish

Boil chicken approximately 20 minutes. Cool slightly. Tear chicken into bite-size pieces; spread in center of 10 - 12 tortillas: chicken, onions, cheese (lots!). Roll up and secure with toothpicks (I use the colored ones so that you can SEE them and not kill yourself). Prepare the sauce according to directions. In a large baking pan, layer sauce, enchiladas (seam side down), sauce, leftover cheese. Bake at 350 degrees for 15 - 20 minutes. Garnish with lettuce, saur cream, black olives if desired. Serves 6.

Almost from Scratch Homemade Chicken Pot Pie

Submitted by Liz (redapron)

1 pkg Pillsbury Pie Crust
2 12.5 oz. cans chicken breast meat
2 10.75 oz cans cream of chicken soup
1/4 cup dried chopped onions
1 10 oz. pkg frozen peas & carrots
Bells Seasoning to taste (I used about a Tbls) or other poultry seasoning

Preheat oven to 425 degrees

Place one crust in bottom of 9-in pie pan

Drain chicken and flake into large mixing bowl. Fold in chicken soup, dried onions, peas & carrots and seasoning. Mix well.

Add filling to bottom crust. Top with second crust; seal & crimp edges. Cut steam vents.

Bake 35-45 minutes until golden brown. Let rest 5-10 minutes before serving.

Creamy Broccoli-Stuffed Chicken Breasts

.com Submitted by Liz (redapron) Prep Time: 15 min Total Time: 45 min Makes: 6 servings, one chicken breast each 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup

1/2 cup fat-free milk

1 tsp. paprika

2 Tbsp. KRAFT 100% Grated Parmesan Cheese PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.

PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.

BAKE 30 min. or until chicken is cooked through (170ºF).

Tex Mex Chicken Melts

Submitted by Brandi (Brandoo)

1 package (11 ounces) refrgerated french bread dough (in the can)
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
4 ounces grated cheddar cheese (about 1 cup), divided
1 can (10 ounces) chunk white chicken, drained and flaked
1/4 cup mayonnaise
1 Tablespoon Pampered Chef Southwestern Seasoning Mix
1 garlic clove, pressed
2 plum tomatoes, sliced (optional)
Parsley (optional)

Preheat oven to 375F. Using a decorative bread tube (mine is from Pampered Chef), spray inside of tube with non-stick cooking spray, fill tube with dough, place cap on top and bake upright for 50-60 minutes. Cool 10 minutes, remove bread from tube then cool completely.

I think you could probably just cook the bread as a loaf or just by the skinny french baguette loaves and that would work okay too.

Cut bread into 1/4-1/2 inch slices and arrange flat on a baking stone (or sheet).

Combine finely chopped onion, finely chopped green pepper, 1/2 cup of the cheddar cheese, chunk white chicken, mayonnaise, southwestern seasoning and garlic. Mix well.

Using a spoon or scoop divide the filling evenly among the bread slices. Place a slice of tomato on tp then sprinkle with remaining cheese and parsley. If you don't like tomato you can omit it and they melts are just as good.

Bake 15-18 mins or until golden brown. ENJOY!

This recipe is always a hit when I make it at Pampered Chef shows! I hope you all like it!

Crockpot Beef Roast

Beef roast in the crockpot by Karen (Stampngokaren)

put sliced onion on the botton of the crockpot add roast (frozen) and then pour one cup of water of it. Turn on low and let cook all day until supper.

Yes, the roast really is put in there frozen and it comes out so delicious!!

I put mine on at 9 this morning and we ate at 6 tonight. We could have eaten earlier but we were outside. You can also put carrots and potatoes in the bottom if you want.