Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

I love a lot of the recipes from Jamie Cooks it Up! This is one of Robert's favorite soup recipes. It makes a lot so I love it for when we need to feed a lot of people. 

https://jamiecooksitup.net/2010/01/creamy-chicken-and-wild-rice-soup/#penci-recipe-card

Ingredients

1 large pot full of water

4 chicken breasts (you can start with frozen..love that!)

10 bullion cubes

1 t salt

1/4 t freshly ground pepper

2 boxes Rice a Roni wild rice flavor

1 onion chopped

1 1/2 C carrots chopped

3/4 C celery chopped

2 small cans mushrooms

4 cans cream of chicken soup (I use the 98% fat free)

Instructions

1. Fill up your large pot with hot water add the chicken, onion, bullion, salt, and pepper and bring to a boil. Reduce heat to medium and simmer about 25 minutes.

2. Stab each chicken breast with a fork, lift out of the pot, and use scissors to cut/shred it up. Put shredded chicken back in the pot. The chicken should be cooked through.

3. Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and the seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

4. Add the cream of chicken, turn up the heat and let it come to a boil. Once the soup is thickened just a bit (just a few minutes after it return to a boil) you are ready to eat.
This goes great with my Easy and Fast Breadsticks. Enjoy!

Chicken In Mushroom Gravy

3 chicken breasts
Salt and pepper
1/4 cup dry white wine or chicken broth (I usually double this)
1 can cream of mushroom soup
1 4oz can sliced mushroom, drained

Place chicken pieces in Crock-Pot. Season with salt and pepper.  Mix wine and soup; pour over chicken.  Add mushrooms.  Cover and cook on low 7 to 9 hours or high 3 to 4 hours.

Chicken Enchiladas

-Campbell's soup recipe-

1 can cream of chicken soup
1/2 cup sour cream
2T margarine
1/2 cup chopped onion
1 tsp chili powder
2 cups diced cooked chicken
1 can diced chiles
8 tortillas
1 cup cheese

Heat oven to 375 F.  Stir soup and sour cream together.  Combine margarine, onion and chili powder in sauce pan.  Cook until onion is tender.  Stir in chicken, chiles and 2T soup mixture.  Put a 1/4 cup chicken mixture into each tortilla.  Place in greased baking dish.  Pour remaining soup mixture over tortillas in pan.  Bake covered for 15 minutes.   Sprinkle with cheese and bake for 10 minutes uncovered.

Chicken Bacon Ranch Macaroni & Cheese

Misti made this for our family after Camille was born. Everyone thought it was delish!

Chicken Bacon Ranch Macaroni & Cheese
From Cooking Light March 2010 Issue

Ingredients
 16 ounces  uncooked elbow macaroni
3-4  slices pre-cooked bacon, chopped
2  skinless, boneless chicken breasts cooked, cut into 1/2-inch pieces
2  tablespoon  butter
2  tablespoon  all-purpose flour
3  cups  milk
2/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 ½ c shredded six-cheese Italian blend (such as Sargento)
1  teaspoon  onion powder
1  teaspoon  garlic powder
1  teaspoon  dill
1  teaspoon  salt
Cooking spray
1/2  cup  shredded colby-Jack cheese
1-2 slices precooked bacon (for top)

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook chicken either on the grill seasoned with salt and pepper or on the stove top with a bit of olive oil.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta, chopped bacon and chicken.
4. Preheat broiler.
5. Pour into a 9x13 pan coated with cooking spray. Sprinkle evenly with reserved bacon and ½ cup cheese. Broil 3 minutes or until cheese melts.

Tetrazzini

I double this recipe and bake it in a 9x13 pan.

2 cups broken spaghetti noodles
3/4 cup boiling water
1 cube chicken bouillon
1 can cream of chicken soup
1/8 tsp celery salt
1/8 tsp pepper
1 1/2 cups cooked chicken or turkey
1 1/2 cups cheese, divided

Cook noodles according to directions.  Meanwhile, dissolve bouillon in water.  Add soup, celery salt and pepper.  Drain spaghetti and add to soup mixture.  Stir in meat and 3/4 cup cheese.  Transfer to 8 in.  baking dish.  Top with remaining cheese and bake uncovered at 350F for 35-40 minutes.

Easy Chicken Parmesan

1 jar spaghetti sauce
6 T Parmesan cheese
6 small boneless skinless chicken breasts (1 1/2 lbs.)
1 1/2 cups mozzarella cheese

Preheat oven to 375F.  Pour sauce into 9x13 baking dish.  Carefully stir in 4T (1/4 cup) of the Parmesan cheese.  Add Chicken; turn to evenly coat both sides with sauce.  Cover with foil.  Bake 30 min.  Uncover.  Top with mozzarella cheese and remaining 2T Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.  Serve over hot cooked pasta if desired.  Makes 6 servings.

Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Crock Pot Chicken Noodle Soup

1-2 onions, chopped

3-4 carrots, sliced

2 stalks celery

3 tsp salt

1/2 tsp pepper

3/4 tsp basil

1/4 tsp thyme leaves

3 T parsley flakes

10 oz. package frozen peas

2 1/2-3 lb. whole fryer chicken

4-6 cups water

2 cups wide egg noodles

Place all ingredients in crock pot in the order listed, except egg noodles.  Cover and cook on low 8-10 hours or on high 4-6 hours.  One hour before serving, remove chicken and cool slightly.  Remove meat from bones and return meat to crock pot.  Add uncooked noodles and turn to high.  Cover and cook on high 1/2 hour to 1 hour or until noodles are cooked to desired firmness.

Southwest Chicken

This recipe comes from my Logan River Neighborhood cookbook.  It comes together really fast and easy on the stove top.  You can eat it just the way it is or you can chop up the chicken and put the mixture in tortillas.  My favorite way to eat it is with shredded lettuce, tomatoes, avocado and sour cream on top.

4 boneless chicken breasts
1 cup salsa
1 pkg. taco seasoning
2 cups water
2 cups Minute rice
1 cup black or kidney beans (drained and rinsed)
1 cup cheddar cheese
Lettuce, tomato, avocado and sour cream for garnish.

Bring chicken, salsa, seasoning and water to boil in a large skillet.  Cover and simmer for 10 minutes.  Return to boil.  Stir in rice and beans.  Sprinkle with cheese.  Cover and cook on low for 5 minutes.  When serving, top with garnishes.  Serves 4-6.

Chicken and Spaghetti

Years ago Albertson's had a promotion going on.  They had recipe cards with meal ideas all through out the store next to the ingredients that were in the specific recipes.  It was called "Quick Fixin' Ideas".  I loved going to the store and collecting the cards and seeing if there was anything new each time.  This is one of the recipes I picked up there and it stuck.  This recipe is kid friendly and fast to make and we usually have all the ingredients in our pantry.  The original name of the recipe was Chicken Strips Italiano, but that was too fancy for us.  We just call it Chicken and Spaghetti.

8oz. uncooked linguine or spaghetti, cook to desired doneness

1/2 cup grated Parmesan cheese 

1/2 cup Progresso Bread Crumbs

1/2 cup Italian salad dressing

1 lb. chicken breasts, boneless and skinless

2 cups Classico Pasta Sauce, heated

Pillsbury Crescent Rolls

Heat oven to 375F.  In small bowl, combine cheese and bread crumbs; mix well.  Place salad dressing in small bowl.  Dip chicken breasts in salad dressing; place in bread crumb mixture and toss to coat evenly.  Place on lightly greased cookie sheet 1 inch apart.  Bake chicken breasts at 375F for 20 minutes or until lightly browned and no longer pink in center.  Slice chicken into strips.  To serve drain hot pasta; spoon onto 4 plates.  Top each with hot pasta sauce and chicken strips.  Serve with freshly baked Pillsbury Crescent Rolls.

Curry Chicken

1/2 cup honey
1/4 mustard
1/4 cup butter
1/2 tsp curry
1 tsp salt
2-3 chicken breasts, cut up

Mix first 5 ingredients in a saucepan until honey and butter are melted.  Pour over chicken pieces and bake at 350F for 45 minutes.  Can also cook in crock pot on high 3-4 hours.  Serve over rice.  *I like to double the sauce ingredients.

Chicken Cordon Bleu

This is a meal that we traditionally eat for a special Valentine's Day dinner.

4 boneless and skinless chicken breasts flattened to 1/8 inch thick
4 thin slices ham
Monterey Jack cheese, grated
season to taste
1/4 cup butter or margarine
3/4 cup cornflake crumbs

Place each chicken breast between sheets of plastic with skinned side down and pound with mallet to flatten.  Place ham on each piece of meaty side of chicken.  Add a pinch of grated cheese and roll up while tucking in sides.  Secure with a toothpick.  Dip each roll into melted butter, then roll in cornflake crumbs making sure to coat thoroughly.  Place in baking dish and bake at 350 for 30-40 minutes or until golden brown.   Top with Cordon Bleu Sauce and serve.  Makes 4 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice

Blend ingredients and heat.  Serve over chicken rolls.