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Chickenlicious Comfort Food

In our home chicken is king. You can’t beat the bird’s price, flavor, and its versatility. What’s more, my kid loves it, which means I am spared a night’s worth of cajoling, bribing and threatening, when chicken is on the menu.

Chicken is also an excellent addition to popular comfort foods, such as soups and casseroles. This winter has been especially harsh in the Upper Midwest, so we’ve relied on comfort foods to help warm up. The following Chickenlicious dishes are among our favorites:

PARMESAN CHICKEN SOUP

Ingredients:

4 tablespoons olive oil

4 boneless chicken breasts, diced in to bite size pieces

2 teaspoons garlic salt

Black pepper

1 small onion diced

3 gloves minced garlic

1 can (28 ounces) diced or crushed tomatoes with juice

1 32-ounce jar marinara sauce

2 cups chicken broth

2 teaspoons Italian seasoning

1 cup grated Parmesan cheese

Directions:

Heat a large pot over medium-high heat with 2 tablespoons of oil.

Season the chicken with garlic salt and pepper and add to pot. Cook chicken for about 5 to 10 minutes, or until browned. Remove chicken from the pot and set aside.

Add the other 2 tablespoons of oil along with onions. Saute a few minutes and then add the garlic. Add chicken back to the pot, along with tomatoes, broth, marinara sauce, and Italian seasoning. Simmer for 10 to 20 minutes.

After 20 minutes stir in 1/2 cup Parmesan cheese.

Serve soup in bowls with grated Parmesan cheese on top.

SMOTHERED CHICKEN CASSEROLE

Ingredients:

6 boneless chicken breast

6 strips bacon

1 16oz. container sour cream

2 cans (10 3/4 ounces) condensed cream of mushroom soup

1 1/4 cups milk

1/4 teaspoon black pepper

1 jar dried beef

Directions:

Preheat oven to 300 degrees.

Wrap one strip of bacon around each chicken breast.

Line a greased 9 by 13-inch baking dish with the cut up chipped beef.

Place the chicken breasts on the chipped beef.

Combine sour cream, soup, milk and pepper. Pour over the chicken.

Cover dish with foil and bake at 300 degrees for 2 hours.

Uncover and bake another 15 to 25 minutes.

Serves 6.

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This entry was posted in Chicken Recipes and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.