CHICKEN RECIPES » milk http://chickenrecipehelp.com Great Recipes for Every Occasion Wed, 02 Dec 2009 20:38:59 +0000 http://wordpress.org/?v=2.8.6 en hourly 1 Easy Recipes for Chicken Stroganoff http://chickenrecipehelp.com/2009/11/24/easy-recipes-for-chicken-stroganoff/ http://chickenrecipehelp.com/2009/11/24/easy-recipes-for-chicken-stroganoff/#comments Tue, 24 Nov 2009 21:08:36 +0000 http://chickenrecipehelp.com/?p=271
CROCKPOT CHICKEN STROGANOFF

1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1″ pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk

Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

]]> http://chickenrecipehelp.com/2009/11/24/easy-recipes-for-chicken-stroganoff/feed/ 0 Lowfat Chicken and Broccoli Recipes http://chickenrecipehelp.com/2009/11/21/lowfat-chicken-and-broccoli-recipes/ http://chickenrecipehelp.com/2009/11/21/lowfat-chicken-and-broccoli-recipes/#comments Sat, 21 Nov 2009 16:22:17 +0000 http://chickenrecipehelp.com/?p=222
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP

4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 or 2 carrots — thinly sliced
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can low-fat cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish

Sauté onions, carrot slices and celery in margarine until tender. Stir in water,
rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over
low to medium heat for 15 minutes. Cut off broccoli stems and slice into very
thin pieces – the size of a match stick. Separate tops into florets and steam
broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and
cook until everything is tender and hot. Now you have a choice. You can place a
whole batch of soup into your blender, add the milk and blend until smooth. Or,
you can put just half the soup in your blender – add the milk and still have
some whole pieces of veggies to eat or you can just add the milk and leave all
the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to
reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli
florets. NOTES : you can leave the cream of broccoli soup out, if you wish, but
it does add a little more body and a few more interesting tastes to the dish. Serves 8

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