Curried Chicken Cheese Log Recipes

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

CURRIED CHICKEN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, marmalade, curry powder, salt if desired and pepper until smooth. Stir in the chicken, onions and celery. Shape into a large ball. Roll in almonds or parsley. Cover and chill. Serve with crackers.

CURRIED CHICKEN CHEESE LOG

Steps:

• 1. Blend cream cheese, steak sauce and curry powder - mix well. Add chicken and celery with 2 tbsp. parsley and refrigerate remaining parsley.
• 2. Shape into a 9 inch log and wrap in plastic wrap - chill at least 4 hours or overnight.
• 3. Remove from refrigerator and unwrap log. Combine remaining parsley and almonds and use outside of cheese log evenly. Serve with crackers.

SPICY TACO CHEESE LOG

Steps:

• In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes. Add milk and worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and chile peppers. Cover an chill for 4 to 24 hours.
• Shape cheese mixture into a log about 9 inches long. Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture. Let stand for 15 minutes before serving. Serve with tortilla chips.

CURRIED CHICKEN CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through.

CURRIED CHICKEN LOG WITH ALMONDS

Steps:

• With a mixer, beat the cream cheese, steak sauce and curry powder together until smooth.
• Add the chicken, celery and two tbsp. of the parsley. Shape into a 9-inch log and wrap in plastic wrap. Refrigerate for 4 hours and up to 24 hours.
• Toss together the almonds and remaining parsley. Roll chicken/cream cheese log to coat.
• Serve with your favorite crackers.

FANCY CHICKEN LOG

Steps:

• Beat together first 3 ingredients. Blend in next 2 ingredients and 2 Tbsp parsley.
• Refrigerate remaining parsley. Shape mixture into 9' log. Wrap in plastic wrap and
• chill 4 hours or overnight. Toss together remaining parsley and almonds: use to coat log.
• Serve with RITZ crackers. Yields about 3 Cups spread.