Marvelous Recipes

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily

This recipe turned out wonderful. I was a little unsure of it’s success while I was putting it together but was truly delighted with the way it turned out. So was my hubby and son!

2 cups Radiatore (or other small pasta)
1 (14 ounce) package frozen broccoli cuts, thawed
3 cups cubed cooked chicken
1 (10.5 ounce) can cream of mushroom soup
2 (10.5 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 teaspoon ground cumin
1 teaspoon curry powder
2 (6 ounces each) boxes chicken flavor stuffing mix

1.Cook the pasta according to the package directions using the minimum cook time; drain. Pour into bottom of a buttered 13×9-inch baking dish. Sprinkle thawed broccoli cuts over the pasta. Sprinkle cubed chicken over the broccoli.

2. In a large bowl, combine the remaining ingredients except the stuffing; pour over the chicken.

3. Prepare stuffing mix according to the package directions; spoon evenly over top of the soup mixture. Bake, uncovered, at 350 degrees F. for 30 minutes or until hot and bubbly. Makes 8 servings.

Emily

This recipe is from Dana Carpender’s “500 Low-Carb Recipes” cookbook. This is an extra easy-to-make recipe that delivers tender, tasty chicken that even the carb-eaters in your family are sure to enjoy!

4 tablespoons butter
1/2 cup Splenda
1/4 cup spicy brown mustard
1 teaspoon salt
1 teaspoon curry powder
1 cut-up broiler fryer (I used 4 boneless skinless chicken breasts)

1. Preheat the oven to 375 degrees F.

2. Melt the butter in a shallow roasting pan. Add the Splenda, mustard, salt and curry powder and stir until well combined.

3. Roll the chicken pieces in the butter mixture until coated, then arrange them skin side up (meaty side-up if using chicken breasts) in the pan. Bake for 1 hour.

Yield: 4 servings, each with 5 grams of carbohydrates, a trace of fiber and 44 grams of protein.

Emily

Simple, easy and delicious! A wonderful dinner for those busy workday evenings!

1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon canola or vegetable oil
1 (10-3/4 oz) can condensed cream of chicken soup
2-1/4 cups water
2 teaspoons curry powder
2 cups frozen chopped broccoli, thawed
2 cups uncooked rotini pasta*

1. In a large skillet, cook the chicken in hot oil over medium-high heat until meat is no longer pink. Stir in the soup, water, curry powder, and broccoli. Bring to a boil.

2. Add the uncooked pasta; cook over medium heat for 10 to 15 minutes or until the pasta is done, stirring often.

*Basically any type pasta will work with this recipe. I used rotini because it was what I had on hand.

Emily

Tender chicken and pasta in a creamy sauce covered with crunchy bites of stuffing. It doesn’t get any more comforting than that!

3 cups cooked, cubed chicken
2 cups elbow macaroni, cooked at minimum cook time
2 cups shredded cheddar cheese
2 (14.5 oz) cans chicken broth
2 (10-3/4 oz) cans cream of chicken soup
2 teaspoons dry minced onion
2 teaspoons curry powder
4 cups chicken flavor cornbread stuffing mix
1/2 cup butter or margarine, melted

In an ungreased 13×9-inch baking dish, combine the cubed chicken, cooked macaroni, cheddar cheese, chicken broth, cream of chicken soup, minced onion and curry powder. Stir until well blended.

Toss the stuffing mix with the melted butter; sprinkle over the chicken mixture. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly and topping is lightly browned. Makes 8 servings.

Emily