Creamy Chicken and Wild Rice Soup

This is one of the soups we served at our Relief Society Christmas Party. 2009
Joy in the Journey

4 cups chicken broth
1 cup uncooked wild rice
1 medium onion, diced
1 cup shredded carrot, I diced mine
3 cups milk
6 Tablespoons all-purpose flour
1/2 teaspoon black pepper
1 1/2 cups shredded chicken (cooked in crock pot with water and bullion)

Toppings: Shredded Cheddar Cheese, chives

In a large saucepan, combine the chicken broth and the wild rice. Bring to boiling. Reduce heat, cover ,and simmer for 50 min. or until rice is soft. Stir in the diced onion and shredded carrots; simmer for 5-10 min. longer or until tender.

In a small bowl. whisk together the milk, four, and pepper. Stir the milk mixture into the rice mixture, and cook until thickened and bubbly, stirring frequently. Add chicken and heat through but do not boil. Ladle the soup into bowls and top with shredded cheese and chives.

Chicken Licken'

This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!

4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)


Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)

Cook on High for 4-6 hours or low for 6-8 hours.

Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.

( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)

You can easily store a lot of the ingredients in your food storage.

Cafe Rio Dressing, Chicken and Rice

Cafe Rio Dressing:

1 buttermilk ranch dressing pkt--make per package directions

2 tomatillos

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno or a few dashes of green tabasco sauce

Use a food processor to blend all together.  Refrigerate.

Cafe Rio Chicken:

1 small bottle Kraft Zesty Italian dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves minced garlic

5 lb. chicken breasts

Cook all together in crock pot for 4 hours.  Shred meat and cook for an additional hour.

Cafe Rio Rice:

3 cup. water

4 tsp. chicken bouillon

4 tsp. minced garlic

1/2 bunch cilantro

1 can green chilies

3/4 tsp. salt

1 Tbsp. butter

1/2 onion

3 cups rice

Blend cilantro, onion and chilies together in a food processor.  Bring water to a boil and add all ingredients.  Simmer, covered for 30 minutes.  

Serve like tacos or taco salad with whatever toppings you like--cheese, lettuce, tomatoes, etc.

From my friend Traci!  

Chicken Pasta Salad

really yummy on croissants for lunches etc.  --sorry no photos

1/2 box bow tie pasta, cooked

1-20 oz. can crushed pineapple

2 cans sliced water chestnuts, drained and sliced

2 cups chopped celery

1 pkg. craisens

1 can cashews

1 cup red grapes, cut in half

6 chicken breasts, cooked and cubed

1 bottle cole slaw dressing (the refrigerated kind by the lettuce in the market)

1 cup mayo

Mix it all together and serve cold.  One-half of this recipe will easily serve 12-15 people.

Lemon Chicken with Broccoli

Lemon Chicken with Broccoli

12 oz thinly sliced chicken

On a plate:
1 ½ T flour
¼ t salt & Pepper
Coat chicken.

Heat
2 t olive oil in a large skillet; med heat.
Add chicken and cook, turning as needed, until lightly browned and cooked through: 5 minutes; remove to a plate.

In same skillet put
1 cup chicken broth
2 t minced garlic;
Bring to a boil over high heat, scrapping up browned bits from pan.
Add broccoli; cook 1 minute.

In a small cup, stir together
½ C broth
½ T flour
¼ t salt.
Add to skillet and bring to a simmer over low.

Cook till sauce is slightly thickened, 1 ½ min, stir in
chicken
2 t fresh lemon zest.

Remove from heat and stir in
2 T fresh parsley
1 T fresh lemon juice.
Toss to coat.
I had to share because my joy that day was watching Brayland devour his "bushes".

Lisa's Sweet Chicken Fingers

This recipe from Lisa Peterson is one my kids favorite meals. We always have it for New Years--with other asian inspired things. We had is yesterday for dinner--so yummy--but I forgot to take a picture when it was fresh and pretty.

Chicken tenders (as many as you need to feed your family)
1/2 cup flour
1/2 cup cornstarch
1/2 tsp. garlic salt
2 beaten eggs
1 Tbsp. oil
1 1/2 cup sugar
1/2 cup water
1/2 cup ketchup
2 Tbsp. soy sauce
1 tsp. salt

Dip chicken in eggs. Then dip in combined flour, cornstarch and garlic salt. Coat chicken with flour then fry in lightly oiled skillet till browned on both sides. Add extra oil as you go--or between batches. I have to do two skillets worth of chicken. Place chicken in a 9x13 baking dish. Whisk together ketchup, water, sugar and soy sauce in a saucepan, then simmer until warm. Pour over chicken and bake for 45 minutes at 350. You may want to make extra sauce or save some to pour over your rice or with egg rolls. Serve with white rice.

Potato Chip Crusted Chicken & Rice Casserole

Potato Chip Crusted Chicken and Rice Casserole


serves 4


1 1/2 cups rice (any kind will do)

3 cups water

4 chicken breasts, cubed and cooked with salt, pepper, onion powder and garlic powder

1/2-cup plain yogurt

1/2-cup light mayo

1 can cream of chicken soup

1 tablespoon fresh lemon juice

1 clove garlic, minced salt and pepper to taste

1 1/2 cups regular potato chips, crushed




1. Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.


2. Mix yogurt, mayo, chicken soup, lemon juice, garlic and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed potato chips. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.

Grilled Brochette Chicken

Grilled Brochette Chicken

¼ C Sun dried tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 tomato, finely copped
½ C shredded mozzarella cheese
¼ C chopped fresh basil

Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in re-sealable bag, toss and refrigerate 10-20 min
Remove chicken from fridge and grill chicken on uncovered side of grill-6 min
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on grill. Top with tomato mixture. Close lid for 8 min
Serve with steamed veggies or over cooked pasta

Chicken Fruit Salad

When I go to a Baby Shower I always expect to see a Chicken Salad with croissant . So this is the recipe I used at the last shower I hosted.



Chicken Fruit Salad

2 to 4 cups cooked chicken, cubed
2 T OJ
2 T vinegar
1 t salt
3 C cooked rice
½ C small red grapes
1 ½ C chopped celery
1 C pineapple tidbits, drained
1 C mandarin oranges, drained cut in half
1 C toasted Almonds
1 ½ C mayonnaise

Combine chicken, vinegar, and salt. Let stand while preparing rest of the ingredients. Gently toss together all ingredients, and serve on crisp lettuce. Or for sandwiches, serve on croissant rolls.