Chicken Chowder With Biscuit Dunkers For Two Recipe 455

CHUNKY CHICKEN CHOWDER

Steps:

• Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
• Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
• Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

CHICKEN CHOWDER WITH BISCUIT DUNKERS FOR TWO RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese and roasted pepper over medium heat, stirring frequently, until hot. Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.

DELICIOUS DUNKERS

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Beat the butter and granulated sugar in a stand mixer until creamy. Add the egg yolk and extracts and beat until combined. Combine the flour, cornstarch and salt in a separate bowl. Add to the batter and beat until combined. Shape the dough into a disc.
• Roll on a lightly floured surface to 1/8-inch thickness. Cut the dough into 3-by-1/2-inch strips using a pizza cutter or sharp knife.
• Place the cut-out cookie sticks on the prepared baking sheets 1 inch apart. Transfer the baking sheets to the freezer for 15 minutes. (This will help prevent the cookies from spreading.) Bake until golden brown around the edges, 8 to 10 minutes. Remove to a wire rack to cool.
• Meanwhile, make the dip. Beat the cream cheese, whipped topping, confectioners' sugar, butter and cake batter flavoring in a large bowl with an electric mixer until creamy. Stir in the rainbow sprinkles. Sprinkle additional sprinkles on top, if desired. Serve the dip with the cookies.

CHICKEN CORN CHOWDER BISCUIT BOWLS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside.
• Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate.

CHICKEN CHOWDER

Steps:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

PIONEER WOMAN CHICKEN SOUP RECIPE - (4/5)

Steps:

• Cook pasta according to directions, drain, rinse with cold water and toss with a tablespoon of olive oil. Set aside. Place chicken in large stock pot and cover with broth. Bring to a boil and summer, covered for 30min. Remove chicken and set aside to cool, then shred and discard bones. In separate pan, sauté veggies in tablespoon or 2 of olive oil. Season with salt and pepper, maybe some garlic. Add veggies and shredded chicken to stock pot and stir in tomatoes. Add cream and heat through. In a small pan, heat 1/3 cup olive oil, add oregano and remove from heat. Stir until fragrant. Drizzle olive oil over soup and sprinkle with a generous amount of Parmesan cheese. Serve pasta on the side (as it absorbs all the broth) and spoon soup over pasta in individual bowls. Sprinkle with more Parmesan and serve immediately.

SLOW COOKER RUSTIC ITALIAN CHICKEN (COOKING FOR TWO) RECIPE - (4.4/5)

Steps:

• Step 1 Spray 1 1/2-quart slow cooker with cooking spray. Place chicken in slow cooker. Top with remaining ingredients except pasta, cheese and parsley. Step 2 Cover; cook on Low heat setting 4 to 5 hours. About 30 minutes before chicken is done, cook and drain pasta as directed on package. Step 3 Serve chicken with pasta. Garnish with cheese and parsley.