Category: Chicken

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20-minute Chicken & Broccoli Macaroni

20-minute Chicken & Broccoli Macaroni

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Ingredients
  

  • 12 oz macaroni or other small pasta about 2 ½ cups
  • 1 bunch broccoli
  • 1 lb boneless skinless chicken
  • 3 tbsp all purpose flour
  • 2 1/2 cups milk
  • 1 tub flavoured Canadian cream cheese light or regular (sun-dried tomato, roasted red pepper, vegetable), 8 oz
  • 2 tbsp red or white wine vinegar
  • salt and pepper

Instructions
 

  • In large pot of boiling, salted water, cook pasta for about 8 min.
  • Meanwhile, cut broccoli into small florets. Trim stems and cut into slices.
  • Cut chicken into 2” chucks; set aside.
  • Stir broccoli into pasta in pot and cook for 1 minute. Drain and set aside.
  • Whisk flour into Milk and pour into same pot stirring constantly for about 5 minutes or until sauce is thickened and chicken is just slightly pink inside.
  • Reduce heat to low, add cream cheese and return pasta and broccoli to pot.
  • Stir gently until chicken is no longer pink inside, cream cheese is melted and pasta is heated.
  • Stir in vinegar and season to taste with salt and pepper.
Keyword Chicken
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Mushroom and Leek Soup

Mushroom and Leek Soup

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Servings 6 servings

Ingredients
  

  • 1/2 cup butter
  • 2 bunches leaks
  • 1/2 lb fresh mushrooms chopped
  • 1/4 cup flour
  • dash cayenne pepper
  • 1 cup chicken broth
  • 3 cups milk
  • 1 tbsp dry sherry or lemon juice

Instructions
 

  • Wash leeks well; slice and use white part only.
  • In 1/4 cup butter sauté leeks until tender, but not brown.
  • Remove and set aside.
  • In remaining butter, sauté mushrooms until soft, about 10 minutes.
  • Blend in flour, salt and cayenne.
  • Gradually stir in broth and milk.
  • Cook, stirring until thickened and it comes to a boil.
  • Add leeks and lemon juice.
  • Simmer for 10 minutes.
Keyword Soups
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Party Chicken Tarts

Party Chicken Tarts

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Ingredients
  

  • 2 tbsp butter or margarine
  • 1 cup chopped fresh mushrooms
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tbsp all-purpose flour
  • 1-1/2 cups chopped cooked chicken
  • 6 tbsp sour cream
  • 1/2 tsp garlic salt
  • 1 pkg flaky refrigerator biscuits 10 ounces, 10-12 count
  • Vegetable cooking spray
  • 1 tbsp butter or margarine melted
  • grated Parmesan cheese.

Instructions
 

  • Melt 2 tbsp butter in large skillet until hot.
  • Add mushrooms, celery and onion; cook and stir 4-5 minutes.
  • Sprinkle with flour; stir in chicken and sour cream.
  • Cook until thoroughly heated.
  • Stir in garlic salt; set aside.
  • Cut each biscuit into quarters; press each piece into miniature muffin tins coated with cooking spray to form tart shell.
  • Brush each piece with melted butter.
  • Bake at 400ºF 6 minutes.
  • Remove from oven; reduce oven temperature to 350ºF.
  • Fill each tart with 1 tsp. chicken mixture; sprinkle with cheese.
  • Bake 14-15 minutes more.
  • Serve immediately.

Notes

For ease in serving at party time, prepare filling ahead and cook tarts 5 minutes. Fill and bake just before serving for best flavour.
Keyword Appetizers & Snacks
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Crescent Chicken Squares

Crescent Chicken Squares

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Ingredients
  

  • 3 oz cream cheese
  • 1/8 tsp pepper
  • 2 tbsp melted butter
  • 2 cups cooked cubed chicken
  • 2 tbsp milk
  • 1/4 tsp salt
  • 1 pkg Uncooked refrigerator crescent rolls

Instructions
 

  • Blend cheese with melted butter until smooth.
  • Add chicken, salt, pepper and milk. Mix well.
  • Separate dough into 4 rectangles.
  • Seal perforations.
  • Spoon ½ cup meat mixture into centre.
  • Pull 4 corners to centre; seal edge.
  • Brush tops with melted butter.
  • Bake on ungreased cookie sheet 20-25 minutes (until golden brown) in 350ºF oven.

Notes

1 pkg. of 8 rolls makes 4 squares
Keyword Appetizers & Snacks