This recipe is so simple, it really doesn’t even need to be written down, but it was a huge hit with my whole family, and took very little effort, so I thought I’d share. It’s not only great in tacos, but also an excellent quesadilla filling!
3 lbs. boneless, skinless chicken breast
1 cup taco seasoning
1 can condensed cream of chicken soup
Place chicken in slow cooker and cover with taco seasoning and cream of chicken soup. Cook on low 8-10 hours or until cooked through. In last hour of cooking, shred chicken and return to slow cooker, mixing with sauce.
Time for a new recipe! I made this a few weeks ago, and it was an even bigger hit than chicken piccata, which everybody here loves, so it’s definitely going in the permanent collection!
2-3 pounds boneless, skinless chicken breasts, sliced into thin medallions
Salt and pepper
Flour for dredging
4 Tbsp. Extra Virgin Olive Oil
4 Tbsp. butter
3/4 cup white wine
1/3 cup lime juice
2 limes, thinly sliced
3 Tbsp. minced fresh rosemary
2 Tbsp. capers
Season chicken with salt and pepper. Lightly dredge in flour. Heat large skillet over medium and melt 2 Tbsp. butter with 2 Tbsp. olive oil. Pan fry chicken until brown and cooked through, about three to four minutes per side, and keep warm. Replace butter and olive oil about halfway through, and finish cooking chicken.
After all the chicken is cooked, deglaze pan with wine. Add lime juice, lime slices, rosemary, capers, and salt and pepper, and simmer for several minutes. Pour over chicken and serve with rice.
I usually double the following recipe, to make sure we have plenty of leftovers!
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH’S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
2 cooked, boneless chicken breast halves, shredded
1 6 ounce package quick cooking long grain and wild rice with seasoning packet*
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
*If you like a thicker soup, use two boxes of the long grain and wild rice.