Time 30m Yield 6 servings (about 2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.
Number Of Ingredients 9 Steps:
Add potatoes with the contents of sauce mix, onion, water, broth and corn to a large pot. Cook uncovered, over medium heat for 15-20 minutes, or until the potatoes are tender. Reduce heat and stir in chicken, milk, evaporated milk, and bacon. Heat thoroughly and serve.
Time 1h40m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving. Cook’s Note: Don’t remove the bones from the soup. They have tasty morsels of chicken that you’ll want to savor for the entire chowder experience.
Time 1h10m Yield 8 Number Of Ingredients 14 Steps:
Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray. Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture. Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.
Time 1h Yield 6 serving(s) Number Of Ingredients 13 Steps:
Set oven to 450 degrees. Set oven rack to center position. Butter a baking dish (large enough to hold casserole). For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan. Gently cook shallots and garlic for a few minutes, or less, be careful not to brown. Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes). Blend in grated cheese and green onions, stir until blended. Set sauce aside. In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce. Top with carrots and green beans. Cover with half of potato slices. Then pour half of the remaining cheese sauce over the carrots and beans. Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes. Sprinkle top with grated cheddar cheese. Bake in the center of oven for 40-45 mins.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides. Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper. Bring to a boil over high heat. Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender. Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta. Drain and set aside. Remove the chicken from the casserole and cut into dices. Keep warm. Mix together the second half of butter and the flour. Stir in mixture to remaining juices in casserole. Bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in tortiglioni, broccoli and chicken dices. Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs. Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown. Serve hot.
Time 50m Yield 8 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside. Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer. Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture. Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.
