I keep plugging away – a recipe every weekend – but I may be at the end. This coming weekend my in-laws come for a visit (bringing supper with them!), then it’s Easter and then….baby. So perhaps my cooking spree has come to an end? For now.
In the mean time, a few more recipes discovered and loved: the Chicken and Corn Chowder was GREAT and I loved starting with the bacon except for the fact that the fat from the bacon and the cream at the end did not really merge at any point, so I had to do some skimming before serving. But between a large spoon and a gravy separator, it took me about 5 minutes of extra work. Totally worth it.
The Chicken, Mushroom, and Noodle casserole is basically a one-pan chicken a la king (with noodles vs. biscuits) and it is GREAT. Can’t wait to be pulling that one out in the next few weeks.
Chicken and Corn Chowder
Recipe From Williams Sonoma
3 slices Bacon, chopped
1 large Red pepper, seeded and chopped
4 c corn kernels
1 lb yukon gold potatoes, cut into 1/2 inch chunks
3 c Chicken stock
1/2 c white wine
3/4 lb Skinless, boneless chicken thighs, cut into 1/2 inch pieces
6 Green Onions, thin sliced
3 tbsp thyme, minced
2.5 c half and half
Cook the bacon: In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 tbsp of the drippings.
Cook the veggies and chicken: Add the bell pepper, corn, and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are softened and the corn and potatoes are lightly tinged with gold, about 4-5 minutes. Add the broth and the wine, bring to a boil, cover, and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5-7 minutes.
Finish the Chowder: Stir in the onions, thyme, and half and half. Bring to a simmer over medium heat, reduce the heat to med-low, and cook uncovered until heated through about 3 minutes. Season to taste with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon, and serve.
Chicken, Mushroom, and Noodle Casserole
Recipe From Big Book of Easy Suppers
2 c egg noodles, cooked and drained
4 tbsp butter
1/2 c green pepper, chopped
1/2 c yellow onion, chopped
6 ounces mushrooms, sliced
2 tbsp all purpose flour
1.5 c milk
1 tsp dried thyme
1/2 tsp salt
1/8 tsp white pepper
1/4 tsp parsley, chopped
1/2 c sour cream
2 c cooked chicken, cubed
1/4 c sliced almonds
Preheat oven to 350. Put noodles in a 3 qt casserole lightly coated with cooking spray or oil. In a medium skillet over medium heat, melt 2 tbsp of the butter. Add bell pepper, onion, and mushrooms and saute until tender about 5 minutes. Transfer to casserole. Add remaining 2 tbsp butter to the skillet, add flour, and stir until bubbly. Add milk and stir until thick, 1-2 minutes. Add thyme, salt, pepper, and parsley. Remove from heat and slowly stir n sour cream and chicken. Transfer to casserole and mix well. Sprinkle almonds on top. Bake, uncovered, until bubbly and almonds are toasted about 30 minutes.