CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Simply Chicken Recipes by Katie Martin, Stokes County
Chicken Vegetable Soup 2 1 2 ⅓ 3 5
Salsa Chicken Olé 4 chicken breasts onion (4 slices) green bell pepper (4 pieces) 1 medium-sized jar of salsa 4 slices of Monterey jack jalapeno cheese (or your favorite cheese) Place chicken in your slow cooker. Cover each of the pieces with 1 slice of onion and 1 piece of bell pepper. Pour the whole bottle of salsa over the chicken. Turn on high for 15 minutes. Reduce to low for 3 hours. Thirty minutes before serving, place a slice of cheese on each piece of chicken. Serve over rice.
cans cream of chicken soup can chicken broth (or homemade) cubes chicken bouillon cup butter medium chicken breasts cups water Salt and pepper to taste 1 large package of frozen vegetables (or whatever you have on hand) 1 large can (12-ounce) evaporated milk
Assemble everything except the vegetables and milk in a soup pot and cook for 1 hour. Remove just the chicken, allow to cool, cut into small pieces, then return it to the soup. Add vegetables and evaporated milk. Cook 30–45 minutes longer.
Chicken Stroganoff 2 2 2 2 ¼ ½
large chicken breasts (or 3 medium) bay leaves jars (12-ounce) of chicken gravy containers (8-ounce) sour cream cup butter pound fresh mushrooms
Serves 4 Note: You can use hot salsa and tone it down with sour cream.
Cook chicken breasts in water and save the liquid. Cook mushrooms in water. Let both cool, then cut chicken into bite-size pieces.
Saute chicken and mushrooms in ¼ cup butter. Add bay leaves. Pour both jars of chicken gravy into mixture. Simmer slowly. After about 20 minutes, remove bay leaves and add sour cream. Cook 10–15 minutes more until warmed thoroughly. Serve over noodles or rice.
Rotisserie Chicken Salad 1 1 1 1 1 1 2 1
rotisserie chicken bag of salad greens (your choice) large jar (16-ounce) of mild salsa bag (12-ounce) of shredded cheddar cheese container (8-ounce) sour cream large bag of tortilla chips tomatoes, cut into small pieces can (6-ounce) pitted black olives, drained (optional)
Remove all of the rotisserie chicken from the bone and place in your slow cooker. Cover the chicken with the salsa. Turn your slow cooker on low. Assemble tortilla chips on serving plates. Place washed, drained greens on the chips. Sprinkle tomatoes on top of the greens. Add cheese on each salad. Scoop a third cup or more of salsa chicken mixture from the slow cooker and place on each salad. Top with a tablespoon of sour cream. Put bowls of olives and extra cheese on the table.
Simply Chicken Pie 2 large chicken breasts (or 3 medium), cooked 1 can cream of celery soup 1 can cream of chicken soup 1 can mixed vegetables, drained (fresh are better) 3 tablespoons butter 2 eggs, hardboiled Salt and pepper to taste 2 9-inch pie crusts Cut chicken into small pieces and place in pie crust. Place vegetables over the top. Crumble hardboiled eggs on top of this. Mix the two soups together and pour over the mixture. Add salt and pepper. Place the other crust on top. Bake on a cookie sheet at 350 degrees for 30–45 minutes until brown and bubbling.
More recipes on next page. Carolina Country DECEMBER 2011 41