Chicken and Gravy (thecountrycook.net)

My kids loved this dish!

2 (0.87 oz) packets dry chicken gravy mix (try 1)

1 (10.75 oz) can cream of chicken soup

2 c water

1 lb boneless, skinless chicken breasts

Garlic powder

Salt and pepper

½ c sour cream (optional)

Rice, mashed potatoes or noodles to serve over *I also steamed veggies to serve with it.

Season chicken breasts (both sides) with garlic powder, black pepper and just a tad bit of salt. Note: the chicken gravy and cream of chicken soup already have salt in them so don't go overboard on seasoning with salt (about a teaspoon should work).

In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth. Add the seasoned chicken breasts. Cover them in gravy. Cover and cook on low for about 6-8 hours. Once cooked, break chicken up into chunks using a fork. Stir in sour cream (if using). 

Note from thecountrycook.net: I think the sour cream adds a great creaminess to this so I definitely recommend adding it in! Then serve over rice, mashed potatoes or noodles. 

Cowboy Quesadillas (Our Best Bites)

The girls, Tyler, Jon and I really liked these. Adam and Andrew didn't love them, but they are super picky. The original recipe with prettier pictures is HERE.
½ c white rice
1/3 c black beans (3 Tbsp dry, 1/6 tsp salt, 1 1/3 c water)
1 c diced cooked chicken (3 tenders)*
1/3 c fresh/frozen corn kernels (no need to thaw)
1/3 c diced tomato (1 tomato)
1 large green onion, sliced (2 Tbsp)
1½ c shredded cheese (Mexican blend)
¼ c BBQ sauce
6-8 flour tortillas (6-8” diameter)

*I cooked the chicken in oil and butter seasoned with salt, pepper and BBQ sauce.

Combine rice, beans, chicken, corn, tomato, onion and cheese. Add BBQ sauce and stir to combine. Place about 1/3-½ c of mixture on half of each tortilla and fold over to close.


Heat skillet to medium heat on the stove. When hot, spray lightly with cooking spray or drizzle with olive oil. Place quesadillas in pan and cook for 1-2 minutes on each side until golden brown and slightly crisp. Serve with BBQ-Ranch dipping sauce (equal parts BBQ and ranch dressing).






You can get healthier and make these with multi-grain tortillas, too.

Basmati Rice Pilaf with Curry (Erin Willder)

Updated 2/23/13.
This dish took me out of my cooking comfort zone, but it was delicious! Jon especially loved it. Erin got this recipe from an Indian cooking class and it is now a staple food for her family. They also eat this with naan (Indian flat bread).
1 hour.


Basmati Rice with Carrots
a delicate, fragrant Indian rice dish

1 c basmati rice*
1 small onion, diced
3 medium carrots, diced
1 bay leaf
2 cloves
4 black peppercorns*
¼ tsp cumin seeds
1 Tbsp light vegetable oil (I used olive oil)
2 Tbsp butter
2 tsp kosher salt

Wash the rice in cool water, squeezing gently with your fingers until the water runs clear.* Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into a saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350°.

While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices into a small bowl. When rice is dry, heat oil in an oven-proof skillet or casserole dish over medium-high heat. Add spices. When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3 minutes. Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, and bring to a boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and cook in the oven for 20 minutes at 350°. Remove from oven, let rest for 10 minutes, then serve with curry.

*You can find basmati rice from Costco ($1.15/lb), Winco ($1.58/lb), Macey's ($1.99/lb), or an Indian grocery shop. It is important to handle the rice gently so that the grains are not broken. It is also important to use whole spices; ground spices would overpower the rice.

Curry for Basmati Rice Pilaf* (New homemade recipe below)

½ c sour cream (or plain yogurt)
3-6 Tbsp Patak’s Tikka Masala curry paste (the more, the spicier)*
1 lb diced chicken breast (~7 tenders)
1 medium onion, diced
2 Tbsp vegetable oil (I used olive oil)
1 c canned tomatoes with juice (use petite diced w/o seasoning; if using fresh tomatoes, you may want to add up to 1 c water)
½ c sour cream (I forgot to add this at the end and it was still wonderful.)
Combine sour cream and paste. Add chicken. Marinate in refrigerator for 1 hour or overnight. Sauté onions until golden. Add chicken and sauté until sealed. Add tomatoes with juice and simmer ~5 minutes until chicken is cooked through. Stir in sour cream just before serving. Serve with hot, cooked rice.

*You can find this curry paste at Target ($3.99) or Macey's ($5.19). It will make this recipe about 3 times.

Homemade Chicken Tikka Masala (from 71toes)

Marinade: 
1 c plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
½ - 1 tsp cayenne pepper (originally 2 tsp)
1 tsp black pepper (originally 2 tsp)
1 Tbsp minced fresh ginger (or 2 tsp ground)
1 tsp salt
3 boneless, skinless chicken breasts

Combine all marinade ingredients, then pour over chicken and refrigerate for at least an hour. Grill or cook chicken and discard marinade.

Sauce:
1 Tbsp butter
1 clove garlic, minced
½ jalapeno pepper, finely chopped (originally 1)
2 tsp ground cumin
1 tsp paprika (originally 2)
½ tsp salt
8oz can tomato sauce
1 c cream
¼ c chopped cilantro

Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for one minute. Add cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens ~20 min. Add grilled chicken and simmer for 10 more minutes. Serve over rice and garnish with fresh cilantro and sour cream or plain yogurt, if desired.

Café Rio Cilantro-Lime Rice (according-to-kelly.com)

Everyone enjoyed this, but especially Adam!

25 minutes.

1 c rice, uncooked

1 tsp butter

2 cloves garlic, minced


1 tsp lime zest


15 oz chicken broth 
(1¾ c water + 1¾ tsp bouillon)

1¼ c water


2 Tbsp freshly squeezed lime juice


2 tsp granulated sugar


3 Tbsp fresh cilantro, chopped

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 min, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Chicken Asparagus Casserole (Donna Bench)

1 hour.

I took this photo the first time I made it. Now I chop the asparagus.
4 chicken breasts
1 can chicken broth (14 oz; 1¾ c)
½ c butter
½ c flour
½ tsp salt
½ tsp pepper
1½ c half and half
1 c Parmesan cheese (real, not canned) or ½ c canned
1 tsp fresh rosemary, crushed or 2 tsp dry
1 bunch asparagus spears (or 1 artichoke)
3 cups rice, cooked

Simmer chicken breasts in broth about 20 min. Save broth and cube chicken. Set both aside. Melt ½ c butter in the same pan. Stir in flour, salt and pepper till smooth. Gradually stir in saved broth and half-and-half and stir over medium heat until thickened. Blend in Parmesan cheese plus rosemary. Arrange chicken in greased 9x13 pan. Chop asparagus spears into bite-size pieces and layer over chicken. Pour sauce over this. Bake at 325° for 30 min. Add 10 min if it has been refrigerated. Serve over rice.


*Optional: Sauté ½ lb mushrooms in 2 Tbsp butter, set aside. Sprinkle mushrooms down the middle of the chicken-asparagus mixture before baking.

Chicken and Rice (Whitney Heap)

90 minutes.

1½ c rice (not instant)

2 c grated cheese

8 chicken breasts or chicken tenders

1 pckg dry Lipton onion soup or substitute*

4 c chicken broth (2 cans)

1 can cream of chicken soup

In bottom of large casserole dish, put 1½ c raw rice. Sprinkle 1 c grated cheese over rice. Place chicken breasts on top of cheese. Pour 1 can chicken broth over the above. Sprinkle dry onion soup over top of chicken. Mix second can of broth with cream of chicken soup and pour over the top. Bake for 1 hour at 325° uncovered. Take from oven and sprinkle with another cup of grated cheese. Then cover with foil and bake

½ hour more.

*Onion soup substitute:

4 tsp (4 cubes) beef bouillon granules

8 tsp dried onion flakes

1 tsp onion powder

¼ tsp seasoned pepper

Italian Crock Pot Chicken (April Ashton)

4 boneless chicken breasts

3 Tbsp butter

1 packet Good Season Zesty Italian dressing mix (or 1 Tbsp + 1 heaping tsp substitute mix)

1 can cream of chicken soup

4 oz softened cream cheese

Milk (as needed)

Rice

Add chicken, butter, and Italian dressing mix to crock pot. Cook on high for 2 1/2 hours (or until done). Shred chicken with back of wooden spoon. Whisk soup and cream cheese, and add to the crock pot. Cook until heated (less than ½ hour). Add enough milk to thin gravy as desired. Serve over rice or rolls.

Dirty Rice (Anita Heap)

Rice

Ground beef (left-over meatloaf is excellent)

Onion powder

Salt

Pepper

Ketchup

Cook rice. Season meat* with onion powder, salt and pepper. Brown the beef in a non-stick pan over medium heat. Add rice to beef and mix. Add more seasonings as needed. Serve.

*If using leftover meatloaf, just add rice and meatloaf to a nonstick pan, then add salt, pepper and ketchup as desired.