Chicken 4 Ways

 

CHICKEN SOUP

Ingredients

5 Cups Chicken soup stock

1 Cup diced chicken breast

1/2 Cup diced potatoes

1/2 Cup diced carrots

1/4 Cup diced squash

1/2 Cup finely sliced cabbage

1/2 tsp pepper

dash of salt

 

Instructions:

Boil chicken soup stock and drop the diced chicken breast.

Halfway of the cooking add in all the vegetables.

Cook just till potatoes are tender to the bite.

Season with salt and pepper.

 

CHICKEN & EGG DROP SWIRL

Ingredients

3 Cups Leftover Chicken Soup

2 eggs

1 Cup cooked macaroni or other pasta

 

Instructions:

Pour Leftover Chicken Soup into cooking pot

Bring Leftover Soup to boil

Stir eggs to blend

while swirling the soup, drop the eggs

add in the macaroni

 

CHICKEN IN WHITE SAUCE

Ingredients

2 Cups leftover chicken and macaroni

cooked bacon

green peas

White Sauce:

2 Tbsp butter

2 Tbsp flour

1 Cup fresh milk

dash of salt

 

Instructions:

Melt butter on low heat.

Add flour and blend while gently stirring

This blended flour and butter is called a “roux”

Add milk and stir to blend.

Let thicken and then season.

Combine with chicken, macaroni, bacon and green peas

Sprinkle with Parsley to garnish.

 

BAKED CHEESY MAC

Ingredients

2 Cups Leftover Chicken and macaroni

1 1/2 Cup white sauce

1/2 Cup grated quick melting cheese

 

Instructions:

In an oven proof glass dish, combine chicken, macaroni and white sauce.

Top with grated cheese.

Bake at 350o F for 10 minutes or just until cheese melts and browns.

You can add Parmesan Cheese right after taking it out of the oven.