October 9th Recipes
Chicken is my favorite flesh. Here are some delicious recipes to warm you in the cooler days of Autumn.Chicken Florentine Lasagna
A little twist on traditional lasagna adds new herb flavor and an added bonus with the spinach.
Ingredients
2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup
2 cup milk
1 egg
1 container (15 ounces) ricotta cheese
6 uncooked lasagna noodle
1 package (about 10 ounces) frozen chopped spinach , thawed and well drained
2 cup cubed cooked chicken or turkey
2 cup shredded Cheddar cheese (about 8 ounces)
Directions
Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F. for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.
Chicken With Mushrooms
No-boil lasagna noodles broken into large pieces cook in the juices in addition to thickening the dish. Their texture becomes similar to a dumpling with a slight chew. The dried mushrooms (and you can choose something other than porcini if you like) give an earthiness to the dish. Be sure to rinse whichever dried mushrooms you use as they usually contain grit.
Ingredients
1 pound white mushrooms, trimmed and halved
1/2 cup plump sundried tomatoes, coarsely chopped
1/3 cup dried mushrooms, such as porcini, rinsed
5 cloves garlic, peeled and crushed
1 teaspoon salt
3/4 teaspoon dried tarragon
1/2 cup water
4 ounces no boil lasagna noodles, broken into large pieces
8 large bone-in chicken thighs, about 3 pounds total skin removed
Directions
In a 4 to 7 quart slow cooker combine white mushrooms, sundried tomatoes, dried mushrooms, garlic, 1/2 the salt, tarragon, and water. Add noodles and toss to coat.
Place chicken on top and sprinkle with remaining salt. Cover and cook 6 hours on low or until chicken is very tender.
Slow Cooker Golden Chicken with Noodles
Ingredients
2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoon garlic powder
8 large carrot , thickly sliced (about 6 cups)
8 skinless, boneless chicken breast half (about 2 pounds)
4 cup egg noodles , cooked and drained
Chopped fresh parsley
Directions
Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttered peas. For dessert serve butterscotch pudding with whipped topping.
Recipes courtesy of Kitchen Daily
Posted by on 10/09 at 09:12 PM
Next entry: Cock-a-doodle-doo!
Previous entry: What to do, what to do
