Snappy Chicken & Toasted Onion Casserole
Serves 4
1 (14 ounce) package frozen sugar snap peas, thawed and drained
1 (10¾ ounce) can 98% fat-free cream of chicken soup
4 teaspoons Olde Westport Toasted Onion & Pepper Shake
1 (12½ ounce) can chunk chicken breast, drained
½ cup 2% milk
1 (6 ounce) package chow mein noodles
In a large bowl, blend green beans, soup, Olde Westport Toasted Onion & Pepper Shake, chicken and milk. Spoon chicken mixture into a 7 x 11 inch baking dish, bake, covered with foil, in a 350 degree oven 35 minutes or until bubbly around edges and heated through. Arrange chow mein noodles on individual plates, top with chicken mixture.
Olde Bill’s Comments: Keeping the above ingredients on hand makes this quick meal a snap.
Toasted Onion & Dried Cherry Chicken Pasta Salad
Serves 4
3 cups (7 ounces) bow tie (farfalle) pasta, uncooked
2 ribs celery, thinly sliced
1 (3.5 ounce) package sweetened dried cherries
¼ cup white wine vinegar
¼ cup apple cider
3 tablespoons sugar
½ teaspoon dry mustard
½ teaspoon celery salt
4 teaspoons Olde Westport Toasted Onion & Pepper Shake
¼ cup extra-virgin olive oil
¾ cup light mayonnaise (not fat-free or salad dressing)
4 boneless skinless chicken breast halves
Cook pasta to package directions, drain in colander, rinse with cold water, drain well. In a large bowl, toss pasta, celery and dried cherries, refrigerate until ready to serve. Meanwhile, add vinegar, apple cider, sugar, mustard. celery salt and Olde Westport Toasted Onion & Pepper Shake in a blender container. With blender running, slowly add olive oil until thickened. Add mayonnaise, blend on low speed just until mixed, refrigerate. Grille chicken over hot coals until browned on both sides and cooked through. Remove from grille and thinly slice lengthwise. Pour dressing over pasta mixture, toss to coat. Mound pasta on individual plates, arrange sliced chicken over top.
Oven Baked Chicken And Wild Rice Casserole
Serves 6
1 tablespoon vegetable oil
16 ounces boneless skinless chicken breast, cut into ¾ inch pieces
1 small onion, chopped (1 cup)
1 medium carrot, sliced
1 medium rib celery, sliced
2 (14½ ounce) cans fat-free chicken broth
1 (10¾ ounce) can 98% fat-free cream of chicken soup
2 tablespoons Olde Westport Toasted Onion & Pepper Shake
1½ cups uncooked wild rice
½ cup real bacon bits
Heat oil in a 4 quart Dutch oven, add chicken, cook until lightly browned on all sides. Add onion, carrot and celery, cook 2 minutes. Add remaining ingredients, stir, bring to a gentle boil. Place Dutch oven in a 375 degree oven, bake 45 minutes, covered, or just until all liquid is absorbed by rice and tender.
Chicken-Sausage Skillet Cassoulet
Serves 6
1 tablespoon vegetable oil
8 ounces boneless skinless chicken thighs, cut into bite size pieces
4 ounces smoked sausage, halved lengthwise, cut into ¼ inch pieces
1 small onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 (10 ounce) package frozen green beans, thawed & drained
¾ cup water
½ cup white cooking wine
1 (15 ounce) can Great Northern or Navy beans, drained and rinsed
16 ounces small new red potatoes, quartered
2 medium carrots, cut into ½ inch pieces
2 tablespoons Olde Westport Toasted Onion & Pepper Shake
Heat oil in a 12 inch nonstick skillet over medium-high heat. Add chicken, cook until lightly browned. Add sausage, onion and garlic, cook 2 minutes. Add remaining ingredients, stir. Bring mixture to a gentle boil, stir, lower heat, cover skillet, simmer 25 minutes or just until vegetables are tender.