Put carrots, celery, and onion in bottom of 6 quart slow cooker. Add the chicken. Top with salt, pepper, and water. Sprinkle basil over top. Cover and cook on low until done (8-10 hours). Serve over cooked noodles.
Combine all sauce ingredients and marinate chicken.
Place the vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.
Combine the above. Serve sauce with the chicken and vegetables over brown rice.
from myrecipes.com
Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot. Bring to a rolling boil over medium high heat. Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat. Stir in cheese. Serves 12.
We serve this with rice.
(Adapted from urbanhomemaker.com They used leftover turkey and turkey broth.)
Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes. Add chicken, seasonings, and 6 more cups of broth. Bring to a boil and simmer for 10 more minutes. In a bowl, whisk together the flour and milk, removing lumps. Slowly pour into simmering mixture while bringing to a boil again, stirring constantly. Boil for several minutes, until thickened into a gravy. Serve over hot biscuits. Serves 12
adapted from tammysrecipes.com
10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced
1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*
Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!
*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).
I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.
Place chicken in two 9″ x 13″ baking dishes lined with parchment paper. Sprinkle the chicken liberally with garlic salt and lemon pepper. Bake at 350 for 1 hour.
After the chicken has been cooking for about 30 minutes, heat olive oil in a large pan. Saute the squash (or zucchini) until tender. Add the spinach. Cook just until the spinach is wilted. Remove from heat.
Once the chicken is done cooking, take it out of the oven and top with the warm squash and spinach. Sprinkle with cheese. Broil for 5 minutes to melt the cheese, then serve.
Great with Greek potatoes.
recipe from Tammy’s Recipes
Cook pasta according to package directions until just barely tender; drain. In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook over medium-high and stir until thickened. Remove from heat. Blend in sherry and salt. Sprinkle on and blend in paprika and nutmeg. Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish. Top with Parmesan cheese. Bake at 350 degrees for 20-30 minutes until bubbly.
(slightly adapted from urbanhomemaker.com They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)
In small saucepan, bring the chicken broth and brown rice to boiling. Simmer, uncovered, 25 minutes. Remove from heat; let stand, covered, 10 minutes. Cook broccoli and drain. Melt butter in large pot; stir in flour, salt, and pepper. Add milk. Over medium-high heat, cook and stir till bubbly. Remove from heat. Stir in chicken, rice, and broccoli. Bake in a 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.
12 servings
Place onion in the oil over medium heat. Cook until wilted. Add garlic; cook another minute. And cumin; cook 1 more minute. Add next ingredients (through pepper). Bring to a boil. Reduce the heat and simmer, uncovered, for 15-20 minutes. Stir in the parsley and serve over couscous.
Tripled and adapted from the St. Petersburg Times decades ago.
Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add meat and reduce heat to medium. Cook meat; drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.