Confettichicken Recipes

CONFETTI CHICKEN CASSEROLE

Steps:

• Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
• Preheat the oven to 350°F.
• In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
• Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
• Bake for 30 minutes, until the cheese is browned and bubbling.
• Meanwhile, slice the green onion and set aside.
• After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

CONFETTI CHICKEN

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

CONFETTI CUPS

Steps:

• For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
• Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
• Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
• For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
• Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
• To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.

CHICKEN CONFETTI

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

CHICKEN CONFETTI

Steps:

• Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
• In a Dutch oven, brown chicken in oil, then remove --.
• Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
• Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
• Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
• When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
• Suggestion: Use egg noodles or fettucine instead of the angel hair.

CONFETTI CHICKEN

Steps:

• Preheat oven to 375.
• Mix oil and garlic.
• Arrange chicken and potatoes in a shallow roasting pan.
• Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
• Bake 25 minutes.
• Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
• Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
• Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
• Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
• Serve hot.
• Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

CONFETTI ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

CONFETTI RICE

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.