Chicken Rice Burritos

From my sister-in-law Kim M.

This makes a delicious meal, and can be used in several ways.

1/3 c. green onions, sliced
1 clove garlic, minced
2 Tbs. butter
2 c. shredded cooked chicken
1 Tbs. chili powder
2 ½ c. chicken broth
1 jar (16 oz.) picanté sauce
1 c. uncooked rice
½ c. sliced ripe olives
3 c. shredded cheddar cheese
12-16 flour tortillas, warmed
Additional picanté sauce & cheddar cheese for topping.

Sauté garlic and onions in butter until tender. Stir in chicken, chili powder, ¼ c. broth, and ¾ c. picanté sauce. Heat through and set aside. In a medium saucepan bring rice and remaining broth to a boil. Reduce heat, cover and simmer 20 minutes. Stir in remaining picanté sauce, cover and simmer 5-10 minutes until rice is tender. Stir into chicken mixture. Add olives and 2 c. cheese.

Spoon ½ c. filling onto each tortilla, fold sides and ends over filling, then roll up and place in 9X13 baking dish. Sprinkle with remaining cheese. Cover and bake at 375 for 10-15 minutes, or heated through.

Can also be used as a filling for soft or crunchy tacos. Top with lettuce, sour cream and salsa.

Chicken Corn Noodle Soup

This is a great soup to use up a leftover rotisserie chicken, or any leftover chicken. If you have a while chicken carcass, you won't need any purchased broth.

Broth Ingredients:
1 chicken carcass, with chicken meat picked off
1-2 stalks celery, in big chunks
1 onion, quartered

Cover chicken with water and simmer for several hours until broth is brown and rich. I put the skins and everything in the pot for flavor. When done, pour through colander and discard bones, celery and onions. I usually end up with about 2 quarts broth. If you don't have a chicken to cook off, you can just use 2 qts. broth from the store.

Soup Ingredients:
2 stalks celery, diced
2-3 carrots, peeled & diced
1 onion, diced
4 tbs. butter
4 tbs. flour
8 oz. fine egg noodles
1-2 cups diced chicken
2 c. frozen corn
1/2 tsp. thyme
salt & pepper to taste

Saute chopped veggies in butter until softened. Add flour and stir over med. heat for 2-3 minutes. Add the broth and whisk until smooth. Bring to a low boil and add noodles. Cook 5-7 minutes. Add frozen corn and chicken and seasoning. Let simmer for 20-30 minutes.

Serve with crusty french bread.

Mulligatawny Soup

from Family Fun Magazine

This is more of a stew than soup and packs lots of flavor. If you're not a curry fan, it really is pretty mild in the curry department, so give it a try! I used leftover cooked chicken the other night, so I just added it when I added the broth. 5 thumbs up from the family!

Ingredients:
4 tablespoons butter (or 2 tablespoons olive oil)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 pounds boneless, skinless chicken breast, chopped
1/2 cup flour
3 (or more)teaspoons curry powder
5 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice

1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.

2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

Smoky Chicken Fettuccini

The Pampered Chef

This is so good and goes together quickly if you have leftover cooked chicken.

6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone or cheddar cheese
12 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas, or frozen chopped spinach
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1. Bring water to a boil in large pot. Meanwhile, cut bacon into 1/2-inch pieces. Cook bacon over medium heat in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Drain grease from skillet (do not wipe out).
2. Dice onion. Thinly slice garlic. Coarsely chop bell pepper. Coarsely grate cheese, set aside. Add onion, garlic and bell pepper to skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove skillet from heat; set aside.
3. Meanwhile, cook pasta according to package directions. Add peas to pasta pot; carefully drain pasta and peas. Add pasta and peas to skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Yield: 6-8 servings