Turkey or Chicken a la king
½ c. margarine or butter
1 small green pepper, chopped
1 4 oz. can mushroom stem and pieces, drained (reserve liquid for later)
½ c. flour
½ t. salt
½ t. pepper
1½ c. milk
1¼ c. chicken broth
2 c. cut up cooked chicken or turkey
1 jar diced pimentos drained
Noodles, or hot cooked rice
Heat margarine in a 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine, stirring occasionally
Stir in flour, salt, and pepper.
Cook over medium heat stirring constantly until bubbly. Stir in milk, broth and reserved liquid. Heat to boiling, stirring constantly. Boil and stir one minute.
Stir in turkey and pimentos, heat until hot. Serve over rice or noodles This can also be done in the microwave for a super fast and easy meal.
½ c. margarine or butter
1 small green pepper, chopped
1 4 oz. can mushroom stem and pieces, drained (reserve liquid for later)
½ c. flour
½ t. salt
½ t. pepper
1½ c. milk
1¼ c. chicken broth
2 c. cut up cooked chicken or turkey
1 jar diced pimentos drained
Noodles, or hot cooked rice
Heat margarine in a 3 quart saucepan over medium high heat. Cook bell pepper and mushrooms in the margarine, stirring occasionally
Stir in flour, salt, and pepper.
Cook over medium heat stirring constantly until bubbly. Stir in milk, broth and reserved liquid. Heat to boiling, stirring constantly. Boil and stir one minute.
Stir in turkey and pimentos, heat until hot. Serve over rice or noodles This can also be done in the microwave for a super fast and easy meal.
Chicken Zucchini Soup (Turkey)
5 chicken tenders or 2 chicken breasts or 2 c. turkey
3 T. butter
1 large onion, chopped
4-5 zucchini sliced
1 can chicken broth
½ c. whipping cream
¼ c. flour
Fry chicken with small amount of oil. Brown and cook chicken, take chicken out of the pan and set aside. Add butter and chopped onion to pan. Cook until tender. Move zucchini and onions to sauce pan, add the can of chicken broth. Dice chicken and add to pan. In bowl mix flour and whipping cream add to sauce pan, heat on high until bubbling. Lower heat; simmer until soup thickens.
White Chicken Chili
1 med onion, chopped
2 cloves garlic, minced
1 T. olive oil
4 boneless, skinless, chicken breasts, cooked and chopped
2 14 oz. cans chicken broth
1 4 oz. can chopped, green chilies
2 t. ground cumin
2 t. dried oregano
1½ t. cayenne pepper
3 14.5 oz. great northern beans, drained, mash third can to use for thickening
1 c. shredded Monterey Jack Cheese
jalapeno pepper, chopped
In a large saucepan cook onions and garlic in oil until translucent. Add chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper, bring to a boil.
Reduce heat to low. With a potato masher mash one of the cans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 2-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper, if desired.
2 T. butter
1 med onion, chopped
½ t salt, plus more to taste
2 cloves garlic, minced
2 T. flour
7 ½ c. homemade turkey stock or canned chicken stock
1 T. fresh thyme leaves
1 c. diced sweet potatoes
2/3 c. orzo pasta
1 c. cooked turkey meat, cubed
¼ t. freshly ground black pepper, plus more to taste
½ c. cream
In a large stock pot, heat the butter over med heat until melted. Add the onion and cook for three mins. until fragrant. Mix in the garlic, salt, and flour, and cook, stirring continuously, for another 6-7 mins. Pour in the stock and turn up heat to high. Bring liquid to a boil, then stir in the thyme, sweet potatoes, and orzo. Cook at a gentle boil for 8-10 mins., until the potatoes and the orzo are tender. When the pasta is nearly finished, add the turkey to the soup and warm through. Salt and Pepper to taste. Whisk in the cream just before serving.
Turkey or Chicken Squares
2 8 oz. cream cheese
½ t. salt
2-4 c. cooked turkey or chicken or 2 large cans chunk chicken
¼ t. pepper
2 8 oz. can crescent rolls
Blend cream cheese until softened. Add turkey, salt, pepper, onion, chives, and milk. Mix well. Separate the 2 cans of crescent rolls, into 8 squares. Firmly press perforations to seal. Spoon ½ c. of meat mixture into the center of each square. Draw the corners of the dough up and around the meat and twist to seal. Brush top with butter. Dip in seasoned bread crumbs or sesame seeds. Bake at 350’ on cookie sheet for 20-25 minutes, until golden brown. Good with gravy on top.
Chicken Cordon Bleu Casserole
3-4 c. cubed cooked chicken or turkey
2 c. cubed fully cooked ham
1 ½ lbs. Swiss cheese, grated
1 small onion, diced, sautéed to soften
4 T. butter
½ c. flour
2 c. half and half
Salt and pepper to taste
3 c. crushed corn flakes
½ cube butter
dash of nutmeg
Grease 9x13 pan and set aside. Preheat oven to 375. In a large mixing bowl, mix ham, chicken, and 1 pound of the cheese. In a sauté pan melt the butter, add flour, and whisk to mix. Pour in the half and half and thicken. Pour into the chicken mixture along with the onions. Mix well and out into a greased cake pan. In a small bowl melt the remaining butter and add the corn flake crumbs. Combine the remaining cheese and top the meat mixture. Bake for 25-30 minutes until heated through.
3-4 c. cubed cooked chicken or turkey
2 c. cubed fully cooked ham
1 ½ lbs. Swiss cheese, grated
1 small onion, diced, sautéed to soften
4 T. butter
½ c. flour
2 c. half and half
Salt and pepper to taste
3 c. crushed corn flakes
½ cube butter
dash of nutmeg
Grease 9x13 pan and set aside. Preheat oven to 375. In a large mixing bowl, mix ham, chicken, and 1 pound of the cheese. In a sauté pan melt the butter, add flour, and whisk to mix. Pour in the half and half and thicken. Pour into the chicken mixture along with the onions. Mix well and out into a greased cake pan. In a small bowl melt the remaining butter and add the corn flake crumbs. Combine the remaining cheese and top the meat mixture. Bake for 25-30 minutes until heated through.
The above recipe makes a large batch so I made a small one for dinner and then freeze another one for a "Rainy Day Meal"
Dave’s Chicken Casserole
3-4 c. bread crumbs, mix with a few T. melted butter
1 10 ¾ oz. can cream of chicken soup
1 10 ¾ oz. can cream of mushroom soup
cooked, diced chicken
broccoli, corn, or whatever vegetable you want
Layer the bottom of the pan with half of the breadcrumbs then pour on one of the cans of the soup, then a layer of chicken, then a layer of the vegetables, then another layer of the chicken, then the other soup and then the rest of the breadcrumbs. It works best if you can make it and let it sit in the fridge for a few hours. Bake at 400 for one hour.
(Our first Dave made this for our family as one of his favorite’s just after he married Jessica.)
Cameron's Chicken Divan
4 chicken breasts, cooked and cut into chunks
1 bag frozen broccoli florets
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 T. lemon juice
1 t. curry powder
1 cup shredded cheddar cheese
croutons or buttered bread crumbs
Just microwave the broccoli and line the bottom of a 9x13 pan with it, then cover with chicken pieces. Make a sauce from the other ingredients and smooth over chicken and broccoli. Sprinkle cheese on top and cover with croutons or bread crumbs. Bake at 350 degrees for 30 minutes and serve with rice.
Wild Rice and Turkey or Chicken Soup-already posted under fall soups
Chicken (Turkey) Pot Pie-already posted, this recipe is large enough to make two pies one for tonight and one for the freezer for a "Rainy Day!"
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