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Hometown Focus Recipes – Hometown Focus

 

 

We recently bought a side of beef from a friend who farms Angus cows. We ordered many different cuts, along with ground beef so we have a freezer full to last us quite a while. Good to know we have beef on hand, but not something we need or would want to eat every day.

I like seafood, so that’s a good alternative, but you can’t go wrong with chicken. As I was writing this column, I dug through our freezer and took out a package of chicken breasts. Not sure yet which one of these recipes I’m going to make, but they all look good. These are all from the Taste of Home Every Day Slow Cooker & One Dish Recipes cookbook. I’ll be cooking up some chicken tonight!

Fiesta Chicken

Recipe by: Teresa Peterson

• 1 can (10 3/4 oz.) condensed cream of
chicken soup, undiluted
• 1 can (10 3/4 oz. condensed cream of
mushroom soup, undiluted
• 2 small tomatoes, chopped
• 1/3 c. picante sauce
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 – 3 tsp. chili powder
• 12 corn tortillas (6-inch), cut into 1-inch
strips
• 3 c. cubed cooked chicken
• 1 c. (4 oz.) shredded Colby cheese

In a large bowl, combine the soups, chopped tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13×9-inch baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake at 350 degrees for 40 – 50 minutes, or until bubbly. (Yield: 6 – 8 servings)

Firefighter’s Chicken Spaghetti

Recipe by: Krista Davis-Keith

• 12 oz. uncooked spaghetti, broken in
half
• 1 can (10 3/4 oz.) condensed cream of

chicken soup, undiluted
• 1 can (10 3/4 oz.) condensed cream of
mushroom soup, undiluted
• 1 c. (8 oz.) sour cream
• 1/2 c. milk
• 1/4 c. butter, melted, divided
• 2 Tbsp. dried parsley flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. (8 oz.) shredded part-skim
mozzarella cheese
• 1 c. grated Parmesan cheese
• 2 – 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 oz.) mushrooms stems and
pieces, drained
• 5 c. cubed cooked chicken
• 1 1/2 c. crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.

Transfer to a greased 3-qt. baking dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45 – 50 minutes or until bubbly. (Yield: 12 to 14 servings)

Company Casserole

Recipe by: Ruth Andrew

• 1 package (6 oz.) long grain and wild
rice mix
• 4 c. frozen broccoli florets, thawed and
drained
• 1 1/2 c. cubed cooked chicken breast
• 1 c. cubed fully cooked lean ham
• 1/2 c. shredded reduced-fat cheddar
cheese
• 1 c. sliced fresh mushrooms
• 1 can (10 3/4 oz.) reduced-fat
reduced-sodium condensed cream of
mushroom soup, undiluted
• 2/3 c. reduced-fat plain yogurt
• 1/3 c. reduced-fat mayonnaise
• 1 tsp. prepared mustard
• 1/4 tsp. curry powder
• 2 Tbsp. grated Parmesan cheese

Prepare the rice according to package directions, omitting the butter. In a 13×9- inch baking dish coated with cooking

spray, layer the rice, broccoli, chicken, ham, cheddar cheese and mushrooms.

In a small bowl, combine the soup, yogurt, mayonnaise, mustard and curry powder. Spread evenly over top of casserole; sprinkle with Parmesan cheese. Bake, Uncovered, at 350 degrees for 40 – 45 minutes or until heated through, (Yield: 6 servings)

Roasted Chicken with Rosemary

Recipe by: Isabel Zienkosky

• 1/2 c. butter
• 4 Tbsp. minced fresh or 2 Tbsp. dried
rosemary, crushed
• 2 Tbsp. minced fresh parsley
• 3 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 whole roasting chicken (5 to 6 lb.)
• 6 small red potatoes, halved
• 6 medium carrots, halved lengthwise
and cut into 2-inch pieces
• 2 medium onions, quartered

In a small saucepan, melt butter and stir in the seasonings. Place chicken breastside up on a rack in a roasting pan; tie the drumsticks together with kitchen string. Spoon half of the butter mixture over the chicken. Place potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.

Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. Uncover; bake 30 – 60 minutes longer or until a meat thermometer reaches 180 degrees and vegetables are tender, basting occasionally. Cover with foil and let stand for 10 – 15 minutes before carving. Serve vegetables with roast. (Yield: 9 servings)

Chicken Manicotti

Recipe by: Jamie Valocchi

• 1 Tbsp. garlic powder
• 1 1/2 lb. boneless skinless chicken
breast
• 16 uncooked manicotti shells
• 2 jars (26 oz. each) spaghetti sauce,
divided
• 1 lb. bulk Italian sausage, cooked and
drained

• 1/2 lb. fresh mushrooms, sliced
• 4 c. (16 oz.) shredded part-skim
mozzarella cheese
• 2/3 c. water

Rub the garlic powder over chicken; cut into 1-inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13×9-inch baking dishes.

Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender. (Yield: 2 casseroles—4 servings each. Can cover and freeze remaining casserole for up to one month)

Artichoke Chicken

Recipe by: Kathy Peters

• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 boneless skinless chicken breast
halves (4 oz. each)
• 2 Tbsp. butter, divided
• 1 can (14 oz.) water-packed artichoke
hearts, rinsed, drained and halved
• 1/2 lb. sliced fresh mushrooms
• 1 c. reduced-sodium chicken broth
• 1/8 tsp. dried tarragon
• 2 Tbsp. flour
• 1/2 c. sherry or additional chicken
broth

Combine paprika, salt and pepper; sprinkle over both sides of chicken. Cook chicken in large nonstick skillet in 1 tablespoon butter until browned on both sides. Transfer to a greased 2-quart baking dish; top with artichokes.

In same skillet, sauté mushrooms in remaining butter until tender. Stir in broth and tarragon; bring to a boil. Combine flour and sherry until smooth; stir into skillet; bring to a boil; stir for 2 minutes or until thickened. Pour over chicken. Cover and bake at 350 degrees for 25 – 30 minutes or until a meat thermometer reads 170 degrees. (Yield: 4 servings)