Calico Chicken Recipes

Steps:

• Spray a slow cooker container with butter-flavored cooking spray.
• In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper.
• Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.
• Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
• Just before serving, stir in peas.
• NOTES : 5 WW points per serving.

Steps:

• Cook pasta according to package directions. Drain; keep warm.
• Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 7 minutes). Add green pepper and onion. Cover; continue cooking until vegetables are crisply tender (5 to 7 minutes).
• Add cooked pasta, whipping cream and ham. Cover; continue cooking until heated through (3 to 5 minutes). Stir in cheese, tomatoes, salt and pepper.

Steps:

• In a Dutch oven, cook the beef, green pepper, onion, celery and garlic over medium heat until no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened and heated through, stirring occasionally.

Steps:

• Heat butter in a skillet over medium heat, saute onion and cumin until soft; add chicken; saute cooked through; transfer to a slow cooker.
• Add white beans,chick-peas,corn,black beans, chiles, water & bouillon cubes, mix well.
• Cook on High for 4 hours ( or on stove top at a simmer for 1 1/2 hrs.).
• Garnish with chopped tomatoes, sour cream, avocado, chopped cilantro, shredded cheese or tortillas.

Steps:

• Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
• Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
• When chicken is tender, remove the chicken to a bowl.
• Whisk the flour into about 1/2 cup of the chicken broth from the pot.
• When smooth, return to the pot, stir and heat to thicken.
• Add seasoning salt to your taste.
• When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
• Prepare the dumplings: Sift flour, baking powder, and salt together.
• Stir in parsley, chives; thyme and marjoram if you're using them.
• Beat the milk and egg together and add to the dry ingredients.
• Stir with a fork just until mixed.
• Don't beat or handle too much.
• Bring chicken and gravy to a simmer.
• Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
• Replace cover and steam for about 10 minutes.
• If you have more batter than you have room, make a second batch.
• Don't overcrowd the dumplings.

Steps:

• 1. Preheat oven to 350°. Butter a 1 1/2 -quart shallow baking dish.2. In a large skillet over medium heat, saute onion, celery and green pepper in 1 tablespoon of the butter for 3 minutes. Remove with a slotted spoon and place in a large bowl. Stir chicken and pimiento into vegetables set aside.3. In skillet over medium heat, melt remaining 2 tablespoons butter. Add flour. Cook and stir for 1 to 2 minutes. Add cream, sour cream, salt and pepper. Stirring, bring to a boil and boil until thickened. Stir into chicken mixture, 1/2 cup of the Cheddar cheese, water chestnuts and Parmesan cheese. Spoon into baking dish.4. Bake for 25 minutes. Sprinkle remaining Cheddar cheese over top. Bake 5 to 7 minutes longer or until cheese melts and is lightly browned.