The holidays are over, the kids are back in school, and your chaotic weeknight ritual has returned. Juggling a job, kids, a house and chauffeuring duties can really compromise menu planning, but it doesn’t have to be that way.
The following simple yet delicious entrees prove that there is a way to get a healthy dinner on the table without spending hours in the kitchen:
CHICKEN NOODLE CASSEROLE
Ingredients:
6 tablespoons butter, divided
1 cup finely diced onion
1 1/2 cups finely diced celery
1/4 cup finely diced green pepper
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 cans (10 3/4 ounces) cream of chicken soup
1 2-ounce jars of pimentos, drained
2 cups milk
2 cups sour cream
1/4 cup chicken broth
3 cups cubed cooked chicken breast
1 (16-ounce) bag egg noodles, cooked and drained
1/2 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees.
In a skillet, melt 3 tablespoons of butter. Sautee onions, celery, and green pepper in butter on medium heat until they start to get soft. Season with salt and pepper.
In a large bowl whisk soup, milk, broth, sour cream, garlic salt and pepper. Add chicken, pimento, and noodles.
Pour mixture into a greased 9 by 13-inch baking dish. Sprinkle breadcrumbs on top of noodles. Then, sprinkle Parmesan cheese on top of breadcrumbs. Dot casserole with remaining 3 tablespoons of butter.
Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes or until brown and bubbly.
TERIYAKI CHICKEN STIR FRY
Ingredients:
1 pound chicken breasts, cut into thin strips
2 cups assorted sliced stir fry vegetables
6 green onions, cut into 2-inch pieces
1 cup diced fresh pineapple
3 tablespoons vegetable oil, divided
1 tablespoon sesame seeds
Ingredients for Sauce:
1/2 cup teriyaki sauce
1/2 cup chicken broth
1 tablespoon cornstarch
Directions:
In a large skillet or wok, heat 2 tablespoons oil on high heat. Quickly brown chicken and then remove to a plate.
Whisk together sauce ingredients in a bowl.
Add oil to wok and stir fry assorted vegetables and half of the green onions for about two minutes. Add chicken, pineapple, and sauce to the wok. Cook for a few minutes on high heat until sauce starts to thicken.
Garnish with remaining green onions and sesame seeds. Serve with hot rice.
Related Articles:
Easy and Affordable Chicken Recipes
Affordable Asian-Inspired Chicken Recipes
Kick Up Ordinary Chicken with These Tasty and Affordable Recipes
Chicken Wings, Cauliflower and Coke