Susi Matthews (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rowangolightly) wrote2008-11-12 12:47 pm
rowangolightly) wrote2008-11-12 12:47 pm
Entry tags:
Chicken done right...
Making dinner from scratch really isn't hard at all!
Here I took Kraft's "shortcut" version and made it into a "real foods" version:
Shortcut Chicken Manicotti
Makes:
4 servings, 3 stuffed manicotti each
Italicizing the original ingredients that I replace)
(1 can (10-3/4 oz.) condensed cream of chicken soup)
Replace with:
3/4 cup finely chopped onion,
1 clove minced garlic and
1/2 cup finely chopped green pepper
Saute in 2 tbsp butter or olive oil until cooked translucent but not browned
Stir in 1/2 cup flour til well blended but not browned
Stir in 1 cup milk and cook for 3-4 minutes (this is also known as a blonde roux)
1-1/2 cups water (or milk or wine combo - I dislike using water in a recipe because it adds nothing!)
(1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes)
Replace with:
4 oz. grated cheddar cheese
2 cups frozen broccoli florets (I use fresh broccoli)
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 400ºF. Cook the broccoli til barely cooked. Make the blonde roux; when done, add the cheese and keep stirring, add just enough liquid to have good texture when the cheese is melted. Add broccoli, stir and cook for 2 more minutes; pour 1/3 of soup mixture into 13x9-inch baking dish. Set aside remaining mixture.
STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
BAKE 45 to 50 min. or until manicotti is tender and chicken is done. (I would serve this with hot rolls!)
Here I took Kraft's "shortcut" version and made it into a "real foods" version:
Shortcut Chicken Manicotti
Makes:
4 servings, 3 stuffed manicotti each
Italicizing the original ingredients that I replace)
(1 can (10-3/4 oz.) condensed cream of chicken soup)
Replace with:
3/4 cup finely chopped onion,
1 clove minced garlic and
1/2 cup finely chopped green pepper
Saute in 2 tbsp butter or olive oil until cooked translucent but not browned
Stir in 1/2 cup flour til well blended but not browned
Stir in 1 cup milk and cook for 3-4 minutes (this is also known as a blonde roux)
1-1/2 cups water (or milk or wine combo - I dislike using water in a recipe because it adds nothing!)
(1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes)
Replace with:
4 oz. grated cheddar cheese
2 cups frozen broccoli florets (I use fresh broccoli)
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 400ºF. Cook the broccoli til barely cooked. Make the blonde roux; when done, add the cheese and keep stirring, add just enough liquid to have good texture when the cheese is melted. Add broccoli, stir and cook for 2 more minutes; pour 1/3 of soup mixture into 13x9-inch baking dish. Set aside remaining mixture.
STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.
BAKE 45 to 50 min. or until manicotti is tender and chicken is done. (I would serve this with hot rolls!)
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Cooking time; I use a meat thermometer so that there's NO doubt when the chicken is done. Donno what I did without one. I have this one and use it almost daily: http://www.amazon.com/Taylor-Digital-Cooking-Thermometer-Timer/dp/B00004XSC5/ref=sr_1_14?ie=UTF8&s=home-garden&qid=1226517618&sr=1-14
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Wait...I'm already scheduled to do that, and rather soon, too.
Yay!
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Yep, but I'm not EVER again combining a Band-Family of Choice Thanksgiving dinner with Boare's Head again!
Now hopefully by next year I can say that I won't be sewing at the last minute before it. But to even try to say that would overly strain everyone's credulity.