Recipe For Creamy PHILLY Chicken Pot Pie


1 tablespoon non-hydrogenated margarine
1 large onion, chopped
1/2 pound mushrooms, quartered
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread
3/4 cup 25%-less-sodium chicken broth
2 cups frozen peas and carrots
1 refrigerated ready-to-use pie crust
1 egg, beaten


Heat oven to 400 degrees F.

Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally. Add chicken; cook and stir 5 min. or until done. Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.

Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg. Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg. Cut slits in crust to permit steam to escape.

Bake 25 to 30 min. or until crust is golden brown.

How To Make Ramen Noodle Stir-Fry


1 (3 ounce) package ramen noodles
1 1/2 cups hot water
8 ounces boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil, divided
1 large green pepper, cubed
2/3 cup chopped onion
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small tomato, cut into wedges


In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining oil until crisp-tender. Add the chicken broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.

How To Make Skillet Chicken Cordon Bleu


1 tablespoon butter
4 whole boneless, skinless chicken breast, cubed
1/4 cup white wine
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup shredded Swiss cheese
1/2 cup diced ham


In a 10 inch skillet over medium high heat cook the chicken breasts in the butter for 10 minutes or until browned. Remove chicken and set aside.

In the same skillet add the wine and stir to deglaze the pan. Add the soup, cheese and ham. Heat to boiling, stirring often.

Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until chicken is completely cooked, stirring occasionally. Serve over hot cooked egg noodles if desired.

Recipe For Crunchy Chicken Cordon Bleu


4 (3 ounce) boneless, skinless chicken breast halves
1/3 cup Hellmann’s?(r) or Best Foods?(r) Real Mayonnaise
1/3 cup Italian seasoned dry bread crumbs
6 thin slices cooked ham, divided
1/2 cup grated Swiss cheese
1 (10 ounce) package frozen broccoli florets, thawed
1 (4.4 ounce) package Knorr?(r) Pasta Sides?

How To Make Enchiladas Suisas


2 tablespoons butter
2/3 cup chopped Spanish onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
3/4 teaspoon salt
1 dash ground cumin

12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes


Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)

In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

How To Make Skillet Balsamic Chicken


2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour


In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.

Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.

Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

How To Make Onion-Topped Chicken


4 boneless, skinless chicken breast halves
4 medium potatoes, peeled and halved
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 (2.8 ounce) can French-fried onions


Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350 degrees F for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer.

How To Make Rosemary Chicken with Blueberry Sauce


1/2 cup dried rosemary
1/2 cup dried basil
1/2 cup fresh-ground black pepper
1 cup olive oil
4 skinless, boneless chicken breast halves
2 teaspoons adobo seasoning

1 cup pomegranate juice
1/2 cup blueberry preserves
1 cup fresh blueberries
2 teaspoons honey
1/2 cup prepared yellow mustard
2 teaspoons mustard seeds
1 tablespoon butter


Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.

Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.

Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.

Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.

Recipe For Chicken Supreme III


4 skinless, boneless chicken breast half – cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese


In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.

Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

How To Make Slow Cooker Chicken Dressing


5 skinless, boneless chicken breast halves
1 (9×9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine


Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.

Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.