- This dish came about when I had some leftover broccoli and half a package of feta cheese. The feta and oregano give this dish a really nice flavor. The bread cubes add crunchiness and extra flavor, plus they make this a satisfying, filling dish for supper. My daughter and I both loved it.
CHICKEN AND FETA CASSEROLE
One cup of broccoli florets, steamed fork-tender
2 cups diced cooked chicken breast
One 10-1/2 oz can cream of chicken soup
1/2 cup mayonnaise
1/2 tsp lemon juice
½ tsp dried oregano
3 oz. crumbled feta cheese
2 slices bread, cut into cubes
1 Tblsp. butter, melted
¼ tsp dried oregano
Preheat oven to 350 degrees F
Oil a 9×9 inch baking dish
Arrange steamed broccoli in an oiled 9×9 inch baking dish. Spread cooked chicken on top.
In a medium bowl, combine soup, mayonnaise, lemon juice and ½ tsp. oregano and pour over chicken.
Sprinkle with feta cheese.
Bake uncovered @ 350 for 25 minutes.
This dish was inspired by one on Allrecipes.com, but changed quite a bit. My daughters and I enjoyed this for lunch on Sunday and were able to enjoy it again for Monday night supper. It’s very tasty and filling, and reheats well in the microwave.
CHICKEN AND SPINACH LASAGNE
5 dry lasagne noodles
¼ cup all-purpose flour
½ tsp. salt
¾ cup cold milk
1 cup hot chicken broth
8 oz. shredded mozzarella (2 cups), divided
1/4 cup grated Parmesan cheese, divided
2 tsp. fresh basil, chopped (½ tsp. dried basil)
2 tsp. fresh oregano, chopped (½ tsp. dried oregano)
¼ tsp. ground black pepper
2 Tblsp. dried minced onions
1 cup ricotta cheese, divided in thirds
1 cup cubed, cooked chicken breast
10 oz. package frozen chopped spinach, thawed and drained*
2 Tblsp. grated Parmesan for topping
Preheat oven to 350 degrees F
Grease a 9-inch casserole dish
Cook lasagne noodles in boiling, salted water for 8 to 10 minutes. Drain and rinse with cold water. Set aside. Pat dry with a paper towel before adding to dish.
In a saucepan, whisk together the flour, salt and cold milk until smooth. Add hot broth and cook over medium heat, stirring constantly, until mixture starts to bubble. Lower heat and continue cooking for two more minutes, stirring constantly.
Remove from heat and add 1 cup of mozzarella, 2 Tblsp. Parmesan, basil, oregano, black pepper, nutmeg and dried onions, stirring to blend until cheese is melted.
Spread 1/3 of sauce mixture in the bottom of baking dish. Layer with 1/3 of the noodles and all of the chicken. Using 1/3 of ricotta, place in dollops on top.
Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, all of the spinach, the remainione cup of mozzarella and 2 Tblsp. Parmesan. Place 1/3 of ricotta in dollops on top.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Add remaining 1/3 of ricotta in dollops over top and sprinkle with 2 Tblsp. Parmesan.
Bake in preheated 350 degree F oven for 35 to 40 minutes until top is light brown.
Let dish stand for 5-10 minutes before serving.
This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments. I added the dried cranberries and walnuts for extra crunch and color. A very tasty and satisfying meal.
TERIYAKI CHICKEN, VEGETABLES AND RICE
- 1 tsp olive oil
- Large sweet onion, sliced
- 1 cup mushrooms, sliced
- 2 cups broccoli florets, steamed fork tender
- 1 cup cooked chicken breast, shredded
- ½ tsp. sesame oil
- Dash or two of Mongolian Fire Oil (optional)
- 1/4 cup teriyaki sauce
- 2 Tblsp. dried cranberries
- 2 Tblsp. chopped walnuts
- 4 servings of cooked rice
In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.
Add mushroom slices and cook until mushrooms start to soften. Sprinkle lightly with salt and pepper.
Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.
This dish is adapted from an internet recipe from several years ago. I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on. I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.
- 4 burrito size wraps
- 6 oz. cream cheese, divided
- 2 cups cooked chicken breast, shredded
- Sesame oil for drizzling
- 2 green onions, chopped, including green part
- ½ cup red bell pepper, diced
- 8 oz. can of pineapple tidbits, drained*
- 8-10 oz. can of mandarin oranges, drained*
- ½ cup salted cashews
Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.
bell pepper, pineapple, oranges
and salted cashews.
Fold top and bottom of wrap, roll from one side to make a tight roll.
Cover with plastic wrap. Repeat with remaining three wraps. Refrigerate for at least 30 minutes.
When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.
This recipe is a combination of several that I saw on the internet. The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.
CHICKEN AND SALSA VERDE ENCHILADAS
- 2 Tblsp. olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- ½ tsp. cumin
- 2-½ Tblsp. all-purpose flour
- 1 cup chicken broth
- ½ cup salsa verde
- ¼ cup light sour cream
- ¼ cup cilantro, chopped
- 2 cups shredded cooked chicken breast
- 4 burrito size flour tortillas
- 1-½ cups shredded cheese
Preheat oven to 375 degrees.
Spray or grease a large baking dish
Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.
Pour a small film of the sauce from the skillet into the bottom of the baking dish.
Fold the tortilla toward the center on the top and bottom …
…and roll to form the enchilada.
Place the enchilada in the baking dish.
Repeat for remaining three enchiladas.
Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.
Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted. Serve hot with sour cream and an additional swirl of salsa verde.
One of my favorite dishes that my mother made was chicken and dumplings. She was not into spicy flavors, though, and never used anything but salt and pepper. A few years ago, my youngest daughter made some delicious chicken and dumplings that included Italian seasoning and I took that idea and incorporated it into my version. I also used two chicken breast halves rather than stewing a whole chicken. This is a great, filling, easy and economical meal.
MOM’S CHICKEN AND DUMPLINGS
- Two chicken breast halves with ribs and skin
- 6 cups water
- ¼ cup all-purpose flour
- ½ cup milk
- ½ tsp. pepper
- ½ tsp. salt
- ½ tsp. Italian seasoning*
- 1 cup all-purpose flour
- 1-½ tsp. baking powder
- ½ tsp. salt
- 3 Tblsp. Shortening (Crisco)
- ½ cup milk
*Italian seasoning mix:
- 1 Tblsp. Dried basil
- 1 Tblsp. Dried sage
- 1 Tblsp. Dried thyme
- 1 Tblsp. Dried rosemary
- 1 Tblsp. Dried oregano
To make seasoning mix:
Mix together and keep in a closed container. This will make over ¼ cup of seasoning. Use only ½ tsp. for this recipe. It’s a good seasoning for many dishes, especially Italian food.
To cook chicken:
In a large pot, place two chicken breast halves with ribs and skin. Cover with 6 cups of water and cook over medium heat for approximately 1-½ hours until chicken is tender. Remove chicken breasts from pot and pour broth into a large container to chill for an hour or two. Remove skin and bones from chicken and refrigerate breasts until ready to cook dumplings.
To cook broth:
About 30 minutes before you’re ready to serve, remove any fat from the top of the chicken broth and pour four cups into the large pot. Heat to boiling.
In a small bowl, whisk together the flour, milk, pepper, salt and Italian seasoning. Whisk this mixture into the hot broth and allow to thicken over medium heat, stirring occasionally.
To make dumplings
In a small bowl, mix together 1 cup of flour, baking powder, ½ tsp. salt, and mix in Crisco shortening with your fingertips to distribute evenly. Stir in the milk to make a soft dough.
Bring broth to a boil and add the dumpling mixture by tablespoon.
To serve, place some warmed pieces of the stewed chicken breast in the bottom of a bowl, add the broth and dumplings – and enjoy old-time, homey comfort on a winter day.
This recipe was adapted from one in a Susan Branch cookbook. I first served this for New Year’s Day in 1995 and have had it every Christmas Day since then. My daughter and I like to take our plates by the fireplace to enjoy and afterwards always watch A Child’s Christmas in Wales.
CRANBERRY AND CREAM CHICKEN
- Two boneless, skinless chicken breast halves, roasted
- 2 Tblsp. butter
- 1 garlic clove, minced
- ½ cup cranberries
- ¼ cup plus 2 Tblsp. brandy (or chicken broth)
- ½ cup cream
- ½ cup sour cream
Cut each roasted chicken breast half into three pieces.
Melt butter in a large skillet and add garlic, stirring for about 1-½ minutes. Add chicken pieces and brown on each side.
Add cranberries to skillet along with brandy. Let simmer for 2 minutes and then add cream, sour cream, plus salt and pepper to taste. Heat but do not boil.
I like to serve this dish with a broccoli/carrot saute and mashed potatoes. A little sauce poured over the mashed potatoes doesn’t hurt a bit.