Chicken Helper Recipes
CHICKEN HELPER
This is a homemade hamburger helper using ground chicken (can be substituted with ground beef or ground turkey).
Provided by Husky Brigade
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground chicken, remove from heat and keep warm.
- Bring 3 cups water to a boil.
- Add remaining ingredients (except topping & tomatoes) to boiling water.
- Cook 10 minutes or until tender.
- Reduce heat and stir in 1 can of diced tomatoes and ground chicken.
- Simmer 10 minutes or until heated thru.
- Sprinkle with topping and stir.
Nutrition Facts : Calories 321.4, Fat 12.1, SaturatedFat 3.7, Cholesterol 125, Sodium 502.3, Carbohydrate 27.2, Fiber 2.5, Sugar 4.9, Protein 26.7
CREAMY TUSCAN CHICKEN DINNER KIT RECIPE BY TASTY
Tuscan chicken is the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 3 helpings
Number Of Ingredients 7
Steps:
- Fill a 2-quart saucepan two-thirds full of water. Heat to boiling.
- Add pasta; stir. Boil gently 12 minutes, stirring occasionally. Drain; set aside.
- Meanwhile, cut chicken breasts at an angle, into ½-inch medallions.
- Coat chicken with seasoning in shallow bowl or plastic bag.
- Heat butter in 10-inch non-stick skillet over medium heat; carefully add chicken and any excess seasoning. Cook medallions 4 to 5 minutes on each side, until browned.
- Stir in milk; heat to boiling.
- Reduce heat to medium-low, stir in spinach, and sundried tomatoes if using. Simmer 5 minutes.
- Stir in Creamy Garlic Already sauce.
- Top pasta with chicken and sauce. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 50 grams, Sugar 8 grams
CHICKEN HELPER : CHICKEN ENCHILADA COPYCAT
Make and share this Chicken Helper : Chicken Enchilada Copycat recipe from Food.com.
Provided by apricot 123
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
- Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.
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- Heat a Dutch oven or a large, deep 12-inch skillet with a sturdy bottom over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don't shortcut this step; it builds a lot of flavor).
- Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
- Remove pan from the heat and carefully drain off any excess fat, leaving just a little bit in the pan to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).
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- In a large skillet or high sided saute pan add the ground beef and cook over medium-high heat until the beef is cooked through and no longer pink, breaking it into pieces with a spoon as it cooks.
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- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the olive oil to the instant pot and heat. Add the ground beef, onion and garlic and break up the beef with a wooden spoon. Cook for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the oregano, chili powder, salt, pepper, Worcestershire sauce, broth, milk and elbow macaroni. Stir well, scraping the bottom to remove any stuck bits. Close the lid. Cook on high pressure (Manual setting) for 5 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure and stir well. Stir in the cheese and garnish with parsley. Serve.
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- Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly.
- Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.
- Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).
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