Batch Cooking | Chicken Recipes | Quick and Easy | Homeschool Mom
Recipes in this Video
Chicken and wild rice soup is a comforting dish popular in the United States, particularly in the Midwest. It combines the heartiness of chicken with the nutty flavor of wild rice, often enjoyed during colder months or as a nourishing meal any time of year. This soup reflects the use of local ingredients and is often made in homes for family gatherings or as a quick weeknight dinner.
Ingredients
- ●chicken
- ●wild rice
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●thyme
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1In a large pot, sauté onions, carrots, and celery until softened.
- 2Add garlic and cook for an additional minute.
- 3Stir in the chicken and cook until browned.
- 4Pour in the chicken broth and bring to a boil.
- 5Add wild rice, thyme, and bay leaves; reduce heat and simmer until rice is tender.
- 6Stir in heavy cream, season with salt and pepper, and heat through.
Ingredient Alternatives
heavy cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds a different flavor, while evaporated milk is more budget-friendly.
wild rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious, while white rice is often cheaper.
Techniques
Equipment
Also Known As
Chicken casserole is a beloved comfort food in Zimbabwe, often prepared for family gatherings and special occasions. It reflects the country's tradition of communal meals where families come together to share hearty dishes. This casserole has many variations, with ingredients varying by region and personal preference, making it a versatile dish enjoyed across different cultures.
Ingredients
- ●chicken
- ●rice
- ●onion
- ●garlic
- ●bell pepper
- ●carrots
- ●cream of mushroom soup
- ●chicken broth
- ●cheddar cheese
- ●peas
- ●olive oil
- ●paprika
- ●black pepper
- ●salt
- ●parsley
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Heat olive oil in a skillet over medium heat until shimmering.
- 3Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes.
- 4Add diced chicken and cook until no longer pink, about 7-10 minutes.
- 5Stir in cooked rice, carrots, peas, and cream of mushroom soup until well combined.
- 6Pour in chicken broth and mix thoroughly, seasoning with paprika, black pepper, and salt.
- 7Transfer the mixture to a greased baking dish and spread evenly.
- 8Sprinkle shredded cheddar cheese on top.
- 9Cover with aluminum foil and bake for 25 minutes.
- 10Remove the foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
cream of mushroom soup
Healthier: homemade mushroom sauce
Cheaper: cream of chicken soup
Homemade sauce can be lower in sodium and preservatives.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while still melting well.
chicken
Healthier: turkey
Cheaper: canned chicken
Turkey is leaner, while canned chicken is budget-friendly.
rice
Healthier: quinoa
Cheaper: bulgur wheat
Quinoa adds protein, while bulgur is often less expensive.
Techniques
Equipment
Also Known As
Chicken & Wild Rice Soup is a comforting dish with roots in American Midwestern cuisine, often associated with cozy family meals during the colder months. The use of wild rice, a native grain, reflects the region's culinary heritage. Today, this soup is enjoyed across the country, often featuring variations that include different vegetables or herbs, making it a versatile favorite for any season.
Ingredients
- ●chicken breast
- ●wild rice
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●butter
- ●thyme
- ●bay leaves
- ●black pepper
- ●salt
- ●parsley
- ●lemon juice
Instructions
- 1Cook wild rice according to package instructions until tender, about 45 minutes.
- 2Melt butter in a large pot over medium heat.
- 3Add diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add chicken broth, thyme, bay leaves, salt, and black pepper; bring to a simmer.
- 6Add chicken breast and cook until no longer pink, about 15-20 minutes.
- 7Remove chicken, shred it, and return to the pot.
- 8Stir in cooked wild rice and heavy cream; heat through.
- 9Adjust seasoning with salt and pepper to taste.
- 10Stir in lemon juice and chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●1 can (8 oz) refrigerated crescent roll dough
- ●2 cups cooked chicken, shredded
- ●1 cup shredded cheddar cheese
- ●1/2 cup ranch dressing
- ●1/4 cup chopped green onions
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the shredded chicken, cheddar cheese, ranch dressing, green onions, garlic powder, onion powder, and black pepper. Mix well until all ingredients are combined.
- 3Unroll the crescent roll dough and separate it into triangles on a baking sheet lined with parchment paper.
- 4Spoon a generous amount of the chicken mixture onto the wide end of each crescent triangle.
- 5Roll the dough from the wide end to the point, enclosing the filling. Place the rolls seam-side down on the baking sheet.
- 6Brush the tops of the rolls with the beaten egg to give them a golden color when baked.
- 7Bake in the preheated oven for 12-15 minutes or until the rolls are golden brown and cooked through.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Serve warm, optionally with extra ranch dressing for dipping.
Equipment
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