Chicken Chimichangas

I have quite a collection of cookbooks.  There are 2 that are my go to books which I have had for 25 or more years.  

 This recipe comes from my Best of Bethlehem cookbook and was submitted by Karen Guman whose husband was a professional football player for the LA Rams

Chicken Chimichangas

2 1/2 cups shredded cooked chicken

2/3 cup picante sauce

1/3 cup green onions slices, you can substitute regular slivered onions

3/4 - 1 teaspoon cumin, depending on your taste

1/2 teaspoon oregano

1/2 teaspoon salt

8 flour tortillas

1/3 cup melted butter or margarine

1 cup shredded Cheddar or Monterey Jack Cheese

Combine chicken, sauce, onion cumin, oregano, salt in saucepan; simmer 5  minutes or until most liquid has evaporated.  Brush one side of tortilla with butter.   Spoon about 1/2 cup mixture onto center of unbuttered side; top with 2 tablespoons cheese.  Fold sides over filling fold ends down.  Place seam side down.  Bake in preheated oven at 475 for 13 minutes or until crisp and golden brown.   Top with guacamole, additional picante sauce and sour cream if desired. 

Serves 4.

Italian Chicken with Artichokes

Italian chicken with Artichokes

1 cup chopped onion

1 cup sliced fresh mushrooms

1/4 cup chopped green pepper

1 clove garlic, minces

3 Tablespoons olive oil

1/4 cup flour

1 broiler fryer chicken, cut up and skin removed or chicken pieces

1 14oz can stewed tomatoes

1 14 oz can artichoke hearts, rinsed and drained

1 8oz can tomato sauce

1/2 cup dry white wine

1 teaspoon Italian seasoning, crushed

salt, pepper

In a 12" skillet, heat 1 tablespoon oil.  Cook onion, mushrooms, pepper and garlic til veggies are tender but not brown.   Remove veggies and set aside.

In medium bowl, combine flour, salt and pepper.  Add chicken pieces, a few at a time, coating all sides.   Cook chicken in remaining hot oil over medium heat for 10 minutes or until brown, turning ocasionaly (sprinkle any remaining flour mixture over chicken before browning)  Return veggies to skillet; add undrained tomatoes, artichoke hearts, tomato sauce, wine and Italian seasoning,   Heat to boiling.  reduce heat and simmer, covered, for 35-40 minutes or until chicken is tender and no pink remains, stirring once or twice.

Remove chicken to serving platter, boil sauce gently, uncovered for 5 minutes or until desired consistency.   Serve chicken and sauce over hot cooked pasta or rice.

YUM !

Chicken & Rice Casserole

I don't know about you, but  I love casseroles.   Everything is in one dish to be baked and served.

Who ever  invented casseroles deserves an award !

Here is one of my favorites.  It can be doubled and tripled to serve a crowd with ease, even cut in half to serve 2 or less people.  Compliment it with a nice tossed salad and you have a complete meal.

  When its done, it makes a very nice presentation.

You will need:

4 chicken breasts, (5-6 cups of cooked chicken) reserve the broth

2 Boxes of Uncle Bens Long Grain and Wild Rice 

1 large onion - chopped

Butter or margarine

1/2 pound of fresh mushrooms, sliced

1 can Cream of Mushroom soup

1 cup of sour cream

fresh parsley

paprika

Place the chicken breasts in a large pot with just enough water to cover and add one onion, celery and carrot.  Do not over cook.  When chicken is done remove the skin, fat and bones.  Cut the meat into bite sized pieces.

Cook the rice using the broth from the chicken.

Saute the onion and mushrooms in butter until tender and mushroom liquid is gone.

Combine chicken, cooked rice, onion and mushrooms.  Add sour cream and can of soup.  Mix gently and pour into casserole.  Sprinkle with paprika and chopped parsley.

Bake at 350 till bubbly.   Serves 8.