Rainy Day Chicken Recipes

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RAINY DAY CHICKEN AND RICE SOUP



Rainy Day Chicken and Rice Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons dried parsley
1/2 teaspoon pepper
1/2 yellow onion, finely chopped
4 boneless, skinless chicken breast halves
5 chicken bouillon cubes
6 carrots, peeled and sliced
4 medium red potatoes, peeled and cubed
6 ounces fettuccine noodles
3/4 cups instant rice, uncooked
One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta

Steps:

  • In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
  • Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

ROTISSERIE CHICKEN DINNER: RAINY DAY RECIPE BY TASTY



Rotisserie Chicken Dinner: Rainy Day Recipe by Tasty image

Here's what you need: Marketside® Cauliflower Florets, kosher salt, black pepper, Marketside® Traditional Rotisserie Chicken, tomato salad, red wine vinaigrette, asparagus

Provided by Codii Lopez

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

12 oz Marketside® Cauliflower Florets
kosher salt, to taste
black pepper, to taste
1 Marketside® Traditional Rotisserie Chicken, dark meat only
2 cups tomato salad
¼ cup red wine vinaigrette, or balsamic vinaigrette
1 lb asparagus, grilled

Steps:

  • Using a fork, poke holes into the cauliflower package. Microwave the package for 2-4 minutes, or until the cauliflower is tender. Season the cauliflower with salt and pepper.
  • Separate the 2 thighs and 2 drumsticks from the chicken.
  • Dress the tomato salad with the vinaigrette.
  • Serve the chicken with the steamed cauliflower, tomato salad, and grilled asparagus.
  • Enjoy!

Nutrition Facts : Calories 515 calories, Carbohydrate 27 grams, Fat 24 grams, Fiber 10 grams, Protein 51 grams, Sugar 13 grams

RAINY DAY CHICKEN



Rainy Day Chicken image

I found this recipe in the "once a month cooking" cookbook by Mimi Wilson and Mary Beth Lagerborg. It's just yummy and I want to remember it even when I don't have the book checked out.

Provided by britevylet

Categories     Chicken

Time 1h45m

Yield 6 , 8 serving(s)

Number Of Ingredients 9

10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of celery soup
10 3/4 ounces cream of chicken soup
1/4 cup butter, melted
1/4 cup French dressing
1/4 cup milk
1 1/2 cups long grain uncooked rice
6 boneless skinless chicken breasts, cut into long strips
1/2 cup grated parmesan cheese

Steps:

  • Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze.
  • To cook:.
  • When thawed, pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes.
  • Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.

Nutrition Facts : Calories 441.1, Fat 18.8, SaturatedFat 7.2, Cholesterol 80.4, Sodium 1047.3, Carbohydrate 38.8, Fiber 0.7, Sugar 2.6, Protein 27.6

MOMMA'S RAINY DAY CHICKEN NOODLE SOUP



Momma's Rainy Day Chicken Noodle Soup image

Make and share this Momma's Rainy Day Chicken Noodle Soup recipe from Food.com.

Provided by GingerlyJ

Categories     Clear Soup

Time 40m

Yield 6 cups, 8-10 serving(s)

Number Of Ingredients 13

48 ounces chicken stock
3 cups water
2 1/2 cups rotisserie chicken, shredded
1 cup diced celery
1 1/2 cups diced carrots
1 onion, diced
2 cups egg noodles
2 sprigs rosemary, stripped
2 tablespoons thyme
1 bay leaf
1 tablespoon black pepper
1/2 tablespoon sea salt
1 tablespoon Montreal chicken seasoning

Steps:

  • put everything into a big pot and simmer 30 minutes.
  • remove bay leaf before serving.

Nutrition Facts : Calories 117.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 13.1, Sodium 711.4, Carbohydrate 17.4, Fiber 1.7, Sugar 4.8, Protein 6.2

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