Quilters' Recipes Blog : Soups & Stews, Chicken

5 Hour Chicken Stew (low fat)

QuiltersRecipes — Thu, 02 Apr 2009 00:26:00 GMT

Submitted by Julie Bullard, via email

3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
garlic
2 stalks celery (peeled and diced bite size)
3 raw chicken *** halves without skin, (diced bite size)

Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001

Marianne’s Chicken Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:25:00 GMT

Submitted by Marianne Fons, Winterset, IA

4 cups cooked chicken, cubed
1 cup light mayonaise
1 cup sour cream
1/2 bottle Hormel real bacon bits
2 tsp. lemon juice
1/2 cup chopped pecans

Boil chicken until cooked and tender. Mariane adds some garlic, salt, pepper, onion, carrots, and celery flakes to water she uses to boil the chicken. (About 2 full breasts with skin and bone will make a nice amount of chicken salad.) Cool chicken. Remove meat from bone and cut up. Mix chicken and other ingredients and chill.

Easy Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Mecca Stevenson

4 boneless skinless chicken breasts
2- cans of S&W flavored beans, Santa Fe or San Antonio (these already contain chili seasoning)
3- cans chopped tomatoes
2 cans pinto beans
1 can cream corn

Place all ingredients into crock pot on cook all day. Break up chicken breasts when ready to eat.

Crock Pot White Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:18:00 GMT

Submitted by Janet Evans, Scottsdale, Arizona

3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin

Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.

Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.