Lighter Chicken Pot Pie

Lighter Chicken Potpie

Ingredients

• 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each) or leftover chicken
• 3 tablespoons olive oil
• 2 carrots, sliced 
• 2 stalks celery sliced
• 1 medium onion, finely chopped
• 1/4 teaspoon dried thyme leaves
• 1 cup frozen mixed veggies
• 2 red potatoes diced small
• 1/2 frozen peas
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (1%) milk
• 6 phyllo sheets (each 12 by 17 inches), thawed

Instructions

1. Cook chicken and cut up into small pieces or cut it and then cook it. Whatever floats your boat.
2. Heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, celery, potatoes and thyme; season with salt and pepper, and cook until crisp/ tender, add frozen veggies and cook 5-10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Honey Cashew Chicken Stir-Fry

A yummy sweet/ mildly spicy stir-fry. Easy. Add veggies as desired. Mix it up!

Via: Cooking Light

• 1 cup rice
• 1-2 skinless, boneless chicken breasts or chicken thighs cut into 1 inch pieces
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 2 cups broccoli florets
• 1 cup frozen shelled edamame (green soybeans)
• 1 cup snap peas or snow peas
• 1-2 carrots chopped
• 1 stalk celery chopped
• 1 can sliced water chestnuts
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped 
• 1 red bell pepper, sliced 
• 1/2 cup dry-roasted cashews, unsalted 
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1. 1. Cook rice.
2. 2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
3. 3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next veggies (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
4. 4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

http://img4-2.myrecipes.timeinc.net/i/recipes/ck/12/06/honey-cashew-chicken-rice-ck-l.jpg

Hawaiian Haystacks

Love to make homemade Haystack sauce. SO much better than the crud out of a can I live the full flavor of this recipe. Very good! 10/10

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE 

INGREDIENTS

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 2 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup water
• 1/2- 1 tsp. chicken bouillon 

DIRECTIONS

1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes..
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, pinneapple, kool-whip, cashews and chow mein noodles.

Via: http://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/ 

Chipotle Chicken Corn Chowder

May be a bit off season in posting this but we LOVE this soup! It's got a little kick to it and it's creamy and delicious. Warms the soul 10/10

From The Brown Eyed Baker

INGREDIENTS:

1 can chipotle chiles in adobo sauce (don't use the whole can!)
2 tablespoons butter
1 poblano pepper, seeded and finely chopped (I don't usually have this)
1 red bell pepper, seeded and finely chopped
1/2-1 teaspoon ground cumin (depends on what you like)
½ teaspoon dried oregano
½ teaspoon dried thyme (optional)
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups milk
2 cups chicken stock
6 small red potatoes, peeled and diced small (or any type of potato)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

DIRECTIONS:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

Restaurant Style Refried Beans

1 can Refried beans

1/3 cup sour cream

1 Tbsp. Hot sauce

1/2 cup cheese

Mix beans, sour cream and hot sauce. Heat till warm. Place in glass baking dish 8x8 and heat in 400 degree oven till bubbly. SO good! Excellent with Mexican rice and chips!

Creamy Chicken Noodle Soup

1-2 boneless skinless chicken breasts cooked and cubed. (Or 1-2 cups chopped leftover chicken)

1 cup celery, chopped

1/2 diced onion

3 carrots, chopped or grated

1 Tbsp. parsley, dried

1 Tbsp chicken bouillon or 2-3 cubes

4-6 cups water

Simmer till meat is cooked on stove or in crockpot. 

Or cook onion, carrots and celery till tender. Bring to boil and add last 3 ingredients.

10 min before serving add

3-4 cups egg noodles

1 can cream of chicken soup

1/2 cup sour cream

Lemon Herb Chicken Breast

Made this for a relief society Christmas dinner. I 4x the sauce and had to peel SO much garlic. If you make a larger batch I HIGHLY recommend getting the pre peeled stuff from Costco. 

Adapted from Ina Garten

Yield: 4 chicken breasts

Ingredients

• 1/4 cup olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1 tablespoon grated lemon zest (2 lemons) keep the lemon skin. I bake it with the chicken
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• Kosher salt and freshly ground black pepper
• 4-6 boneless chicken breasts
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.