CHILI RELLENO CHICKEN SOUP

In looking for recipes for the Motor Home I found this. I cook ahead and put in a jar to heat and eat on the road. It could also be served over rice. 

You can use the canned green Chilis if there are no poblano peppers in town...about a half of a big can of whole chilies. Chop. 

Ingredients:

5 poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper to taste
1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
8 ounces cream cheese, cut into cubes
3 1/2 cups shredded cheddar cheese, divided

Preparation:
Cut out seeds and then place peppers in a food processor or blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. 

I browned the chicken pieces first and removed from the pan than added back later in order. I don't like raw meat added to things. My own preference. 

I also added some big egg noodles to make it more hardy. Just put them in the last 10 minutes.   

One Pot Alfredo with Chicken

              

 I was pretty impressed with this "one pot meal".  Maybe not as creamy as original Alfredo but it has my vote for tasty and easy. Add a little more cream if you like and remember, Penne takes a while to cook. 

ALFREDO SAUCE WITH CHICKEN

RECIPE:

(serves 2-4)

1 Tbsp. olive oil

2 chicken breasts, cubed

3 garlic cloves, minced

14 oz chicken broth

1 cup heavy cream

1/2 lb uncooked penne pasta

1/2 lemon (juice)

1/2 tsp grated nutmeg

1.5 cups grated parmesan

parsley for garnish (optional)

In a pot, heat the oil and brown the chicken.  Add garlic, and sauté for about a minute.  Add broth, cream, pasta, lemon and nutmeg and bring to a boil.  Cover and reduce the heat to a simmer for 15-20 min.  Turn off heat and stir in parmesan cheese.  Top with parsley if desired.  Enjoy!

CHAMPAGNE CREAM CHICKEN

4 servings or 24 servings

4 Chicken Breast halves   (24)

1 tsp ground Thyme         (2 TBS)

1 tsp Season Salt               (2 TBS)

Dash Garlic Powder.        (2 tsp)

6 TBS Butter                     (1pound)

2/3 cup Champagne          (4 cups)

2 tsp Flour.                         (3/4 cup)

1 cup Whipping Cream    (6 cups)

Sprinkle chicken breast with thyme, season salt, and garlic.

Heat butter in frying pan. Brown the chicken. Add champagne. Cover frying pan and simmer 30-40 minutes, until chicken is tender. Remove chicken and thicken sauce with flour. Stir in cream and heat. Put chicken back in pan to keep warm. Serve over chicken breast.

Makes 4 servings.

24 serving ( amount in parentheses above) directions:

Brown chicken in batches, in a skillet not crowding. Put in a Nesco roaster or large oven proof pot with a lid, as you’re browning. Follow the directions above, 350* in oven about I hour. If using a Nesco roaster, put temperature to 350*, and cook about 2 hours. Cooking time sometimes double in the Nesco, especially if it is full. Remove meat, thicken, and add cream. Put chicken back in sauce to keep moist.

This is good for a party because it holds up well for a long time. Keep hot.

This came from Rick Murphy, my cooking class teacher.