Recipe of the Month

Recipes for January, February and March

Chicken Pot Pie Soup 

This is a terrific way to use up that leftover chicken and at the same time disguise those cans of soup you bought on sale. You won’t believe how good and from scratch this soup is.

 

2 cups cubed cooked chicken breast meat

1 16-ounce package frozen mixed vegetables, thawed

1 10.75-ounce can condensed cream of potato soup

1 10.75-ounce can condensed cream of chicken soup

2 cups skim milk (or 2% if you want it creamier)

2 cups skim milk (or 2% if you want it creamier)

1/4 tsp sage, dried

1/2 tsp savory or tarragon, dried

1 large potato, cut into 1/2-inch cubes (optional)

 

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup, milk and herbs. Heat through over medium high heat and serve with crumbled crackers on top. Serves 4. Multiplies well.  You can also place cold ingredients in your crock pot and place on low heat for an hour to warm up.

Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Or cut in a cooked baked potato and simmer to warm.

Notes: In place of crackers, place a hot biscuit on top of each bowl of soup.

Chicken and Broccoli Alfredo 

In February is Pasta Alfredo Day, so I thought I would share this easy to make Chicken Alfredo that uses Cream of Chicken Soup. of a 16 oz. pkg of linguine prepared acc. to directions

1 cup fresh or frozen broccoli

2 Tbls butter

1 lb. boneless, skinless chicken breasts, cut in 1 1/2 inch pieces

1 – 10 ¾ oz. can condensed Cream of Chicken Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 tsp black pepper

1 1/2 tsp Backyard Patch Boursin Blend

 

Prepare linguine according to package directions in 3-quart saucepan. Add broccoli during last 4 min. of cooking time. Drain the linguine and broccoli well in colander.  Heat butter in 10” skillet over medium-high heat. Add chicken and cook until well browned, stirring often. Stir soup, milk, cheese and herbs.  Add linguine mixture into skillet.  Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

 

Chicken, Andouille, and Shrimp Jambalaya (Serves 12) tablespoons vegetable oil

1 pound andouille sausage, sliced

2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes

1½ cups chopped onion

1½ cups chopped celery

1½ cups chopped green bell pepper

3 cloves garlic, minced

3 cups long-grain rice

1 (28-ounce) can diced tomatoes

5 cups chicken broth

2 tablespoons chopped fresh thyme

2 fresh bay leaves

1½ pounds large fresh shrimp, peeled and deveined

2 teaspoons kosher salt, divided

1 teaspoon ground black pepper, divided

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

2 tablespoons chopped fresh parsley

Garnish: chopped green onion

In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.

Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.

In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes 
or until shrimp are pink and firm. 
Add remaining 1 teaspoon salt and 
1/2 teaspoon black pepper.

Garnish with green onion, if desired. Serve immediately.

Adapted from Lousianacookin.com

For more recipes, especially those using Backyard Patch Herb Mixes and Seasonings, check out the Recipe Library