Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Easy-to-prepare recipes using chicken as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Chicken
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Chicken Taco Salad
- White Chicken Chili
- Grandma’s Chicken Pot Pie
- Hearty Chicken and Veggie Soup
Pages
- 4
Chicken Taco Salad
Yield: 8 Servings
Ingredients
- One 12.5-ounce can chunk chicken in water, drained
- 1 cup lemonade
- 1 tablespoon lime juice
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 head lettuce, shredded
- One 14.5-ounce can diced tomatoes, drained
- One 8-ounce package shredded sharp cheddar cheese
- One 8-ounce container sour cream (optional)
Directions
- In a large skillet over medium heat, combine chicken, lemonade, lime juice and Worcestershire sauce. Season with garlic powder and onion powder. Simmer 10 minutes.
- In a large bowl, combine lettuce, tomatoes, cheese, sour cream and chicken mixture. Serve immediately and refrigerate leftovers.
White Chicken Chili
Yield: 6 Servings
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- Two 15-ounce cans Great Northern beans, drained and rinsed
- One 14.5-ounce can low-sodium chicken broth
- Two 10-ounce cans chunk chicken breast in water, drained
Directions
- In a large skillet over medium-high, heat oil. Add the onion and sauté until tender.
- Add the flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth, and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through.
Grandma’s Chicken Pot Pie
Yield: 8 Servings
Ingredients
- Two 15-ounce cans mixed vegetables, drained
- One 10-ounce can chicken, drained and flaked
- One 6.5-ounce can sliced mushrooms, drained (optional)
- One 10.75-ounce can reduced-sodium cream of chicken soup
- Salt and pepper to taste.
- One 10-ounce can refrigerated layered biscuits
Directions
- Heat the oven to 425 F.
- In a large bowl, place vegetables, chicken, mushrooms and soup; fold together until blended. Add salt and pepper to taste.
- Pour the potpie mixture into baking dish. Separate biscuits into layers and place gently on top of mixture. Lightly spray top of biscuits with cooking spray (optional).
- Bake in preheated oven for 15 minutes or until golden brown. Let stand for 15 minutes before serving.
Hearty Chicken and Veggie Soup
Yield: 4 Servings
Ingredients
- 1/4 cup onion, chopped
- One 14.5-ounce can diced tomatoes
- One 14.5-ounce can chicken broth, low salt (Can substitute chicken bouillon and water for canned broth.)
- One 10-ounce can chunk chicken, drained
- One 15-ounce can mixed vegetables, drained
- 1/4 teaspoon oregano
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Directions
- Peel and chop the onion.
- In a pan over medium heat, cook tomatoes and broth until they boil.
- Add the onion. Turn the heat to low and simmer for 5 minutes.
- Add the remaining ingredients.
- Cover the pan.
- Cook for 5 minutes over low heat or until vegetables are tender and heated through.