Pennsylvania Dutch Corn and Chicken Soup

Posted by in Chicken, Recipes

Pennsylvania Dutch Corn and Chicken Soup

2 boneless, skinless chicken breast cutlets  (about 12 ounces), cut into1/2-inch chunks 1 (16-ounce) sweet corn 8 cups  low-sodium chicken broth 1 tablespoon  unsalted butter 1 onion, chopped 1 celery rib, sliced thin Salt and pepper 3 cups egg noodles Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes. Stir in remaining broth, chicken, noodles, and pureed...

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Barbecued Dry- Rubbed Chicken

Posted by in Chicken, Recipes

Barbecued Dry- Rubbed Chicken

3lbs. chicken pieces, breasts halved crosswise, legs and thighs 3 Tablespoons dark brown sugar 2 teaspoons chili powder 2 teaspoons paprika 1 1/2 teaspoons pepper 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon cayenne pepper Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate...

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Simple Chicken Pot Pie

Posted by in Chicken, Recipes

Simple Chicken Pot Pie

1 cup frozen mixed vegetables, thawed 1 cup cooked chicken cut-up 1 medium potato diced into small pieces 1 egg 1 can condensed cream of chicken mushroom soup 1-1/2 cup Bisquick 3/4 cup milk Heat oven to 400 degrees. Mix vegetables, potato, chicken, and soup into deep dish pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes, or until golden brown, then cover with aluminum foil and bake another 20 minutes. 6 servings. Share...

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