Camp Granma: Making Memories With My Grandchildren: Chicken

Showing posts with label Chicken. Show all posts

Saturday, April 2, 2011

Chicken Tortilla Chip Casserole

Crunchy, crispy corn tortillas are layered in a casserole with shredded chicken, red onion, cheese and a creamy green chile sauce then baked until hot and bubbly. Kind of like baked nachos, in the same deliciously satisfying kind of way.

I love how the tortillas are part crunchy, part soft, along with the the little zing from the green chiles mingled with the smokiness of the spices. It's a snack, a dinner, a brunch, appetizer... it can be anything, anytime!

Casseroles are notoriously versatile and this one is no different. Black beans, corn, salsa, tomatoes, olives; whatever your little heart desires can be layered in here. As for me, I like it as is, with a dollop of sour cream and a sprinkling of green onions over top.

Chicken Tortilla Casserole

(by Reeni)

3 skinless, boneless chicken breasts,

2 cans (14 ounce) low-sodium chicken broth

1 + 1/2 cups sour cream, plus more for serving

2 cans (4 ounce) green chiles

1 + 1/2 teaspoon chile powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

sea or kosher salt and fresh black pepper

about 6 ounces tortilla chips

1 small red onion, diced

12 ounces extra sharp white cheddar cheese, shredded

green onion, for serving

1. In a large saucepan simmer 1 can chicken broth and 1 can water together. Add chicken breasts and gently simmer until internal temperature reaches 165 - 174 degree F. about 20 minutes depending on their size. Remove to a large platter, when cool enough to handle pull the chicken apart into shreds.

2. In a medium bowl whisk together 1 can chicken broth, sour cream, green chiles with their juices, chile powder, oregano, and paprika until well combined. Season well with salt and pepper. Preheat oven to 400 degrees F.

3. Grease a deep-sided 8x8 inch casserole pan or a 9x13 inch. Line the bottom of the pan with a double layer of tortilla chips. Cover evenly with half of the chicken, sprinkle half the onions over top and ladle half of the sauce over all of it. Sprinkle with half the cheese. Repeat process beginning with another layer of tortillas, then chicken, onion, sauce and cheese.

4. Bake for 25 minutes. Serve immediately with sour cream and chopped green onion.

Printable Recipe

Wednesday, March 9, 2011

Chicken Veggie Casserole

http://www.kraftrecipes.com/recipes/cheddar-vegetable-lasagna-51427.aspx?cm_mmc=social-_-twitter-_-tweet-_-

Monday, March 7, 2011

Chicken Tortilla Casserole

http://www.cinnamonspiceandeverythingnice.com/2011/01/chicken-tortilla-casserole.html

Sunday, March 6, 2011

Chicken

http://networkedblogs.com/f4JZD

Tuesday, March 1, 2011

Pot Roast Chicken

Pot Roast Chicken
1 - 2 - 3lb whole chicken (thawed and cleaned)
6-7 medium size potatoes, cut into quarters
3-4 carrots, peeled & cut into about 2 -3 inch pieces
2 - stalks celery but into 2-3 inch pieces (optional)
1 - whole onion (quartered)
2 - tablespoons butter
1 - cloves garlic, minced
1 - 2 tablespoons olive oil
2 1/2 - cups reduced sodium chicken broth, separated
1/2 - cup water
seasoned salt
pepper

Preheat oven to 400 degrees. Remove giblets and livers if they are inside of the chicken. Rinse out the chicken and pat dry with a paper towel. Set aside. Mince and mash the garlic and place into a small bowl. Add the butter and mix together with the garlic. Using your fingers, loosen the skin over the breasts and thighs to make pockets, be careful so you do not tear the skin. Rub the garlic butter mixture over the breast and thigh meat.

Heat the olive oil over medium heat in you dutch oven make sure to get your pot really hot. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes. Leave the chicken in the dutch oven, sprinkle with a bit of seasoning salt & pepper. Add the potatoes and vegetables around the chicken. Add 1/2 cup chicken broth and 1/2 cup water over the chicken. Place the lid on your dutch oven and cook at 400 degrees for about 1 1/2 - 2 hours or until the internal temperature in the thigh area reaches 165°F.

Remove tender chicken to a platter and cut into serving pieces. Place vegetables around the platter. Cover and keep warm. Now it is time to prepare the gravy. After you remove the chicken you will see all the yummy juice and dripping that the chicken cooked in. Using a bowl with a strainer placed on top strain the pan drippings to reserve for the gravy.

Pan Gravy1/4 - cup flour
1/4 - cup pan drippings
2 - cups low sodium chicken broth, more or less

Add the drippings to a sauce pan and bring drippings to a medium high heat. Add about 1/4 cup flour, using a whisk mix together the flour and the drippings to make a roux. Be careful not to get the roux to dark or you will burn it. Slowly add the chicken broth and whisk together to make a gravy. Keep adding chicken broth until the gravy is the consistency that you want. Serve with chicken and vegetables.

To prepare this recipe in the slow cooker:
Clean and rinse the chicken and make your garlic butter paste. Rub the chicken with the paste and then brown the chicken in a pan and then place the chicken in the slow cooker. Sprinkle with a bit of seasoning salt & pepper. Add the 1/2 cup chicken broth and water and cover and cook on low for 6-8 hours. Adding the potatoes and carrots the last 2-3 hours of cooking. Save and strain the dripping to make a pan gravy.

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