Canning Chicken

Canning Chicken                                                       Amber Parkinson

I like to can chicken to have in my food storage.  It is good for soups, casseroles, or chicken salad and shreds easily.    My family likes it better than tuna and  it usually ends up costing less than tuna also.

It is super easy!!  Meats need to be processed in a pressure canner.   You can cook the chicken before canning it, or just pack it raw.  You can do it with or without the bones.  Then you add water up to 1 inch from the top of the jar and salt or broth if desired.  You usually process the meat for 1 hr and15-30 min. depending on the size of jars you are using.   (follow instruction booklet for pressure canner.)

Sweet and Sour Chicken

Sweet and Sour Chicken        

1.5 lb chicken tenders or breasts, cut into bite-size pieces

Dip them in eggs then cornstarch, sprinkle with garlic salt.  Brown in olive oil then lay on in a 9X13 pan.

Sauce:

2T soy sauce

6T ketsup (or 1/4 plus 1/8 C)

1 1/2 C sugar

1/2 C vinegar

6 oz can pineapple juice

Pour sauce over chicken in pan.  Cook at 350 degrees for 1 hr, turning chicken every 15 min.  Serve over rice        

Contributed by Amber Parkinson as received from Jen Peterson

Chicken Burrito Mix

Chicken Burrito Mix

7-8 lbs chicken-  cook then shred it.

2 3/4 C. chicken broth

1 1/2 C. uncooked rice

3 C shredded cheddar cheese

1/3 C sliced green onions

1 onion, diced

1/4 tsp garlic powder

2 Tbsp butter

1 Tbsp chilli powder

1 16 oz jar salsa

1 10 oz can enchilada sauce

Optional- 1/2 C. sliced black olives

Optional- 1 C chopped cilantro

Optional- 1 4 oz can diced green chiles

Cook the chicken, then shred it.  I like to use the broth from cooking it to make the rice.  Saute onions, butter and spices.      Once the chicken, rice, and sautéed onions are ready, let them cool a little and then mix it all up in a large bowl.  Then, I like to divide it into meal-sized portions, depending on how much you think you will need per meal.  (We use about 1 to 1 1/2 lb) and then freeze them in freezer bags.  Then, I have at least 7 meals ready to defrost.  We use this mix to make Super nachos/ chicken taco salad, or chicken enchiladas.  

For chicken enchiladas:  Mix 1 can cream of chicken, 1 C sour cream and 1 pkg enchilada seasoning, 1/2 C milk or water and add half of this to one package of the mix.  Put mix into soft tortillas and cover with remaining sauce and cheese.  

Contributed by Amber Parkinson

Swiss and Chicken Casserole

4 cups chopped cooked chicken
2 cups croutons
1 1/2 c Swiss Cheese
2/3 c Miracle Whip Dressing
1/2 c milk
4 stalks celery, sliced
1/4 c chopped onions

Heat oven to 350 degrees. Combine ingredients and spoon into a 2-qt casserole dish. Bake 40 minutes or until heated through. Also good iwth 1/4 c chopped toasted Almonds or Walnuts before baking.

Contributed by Annette Christensen

Chicken Broccoli Alfredo

1 8 oz pkg. Fettuccine noodles
1 c. broccoli (fresh or frozen)
1 lb. boneless chicken breast
2 T. butter or margarine
½ c BASIC SAUCE MIX
1 ¼ c water
½ c milk
½ c Parmesan cheese
¼ t pepper

Cook Fettuccine noodles according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in a skillet and add chicken breast. Cook until browned. Cube the chicken. Combine sauce mix and water in saucepan or microwave safe bowl. Bring to a boil and cook until thick. Add milk, cheese, pepper, Fettuccine, broccoli and chicken. Heat through. Serve with additional Parmesan cheese. Yield 4-6 servings.

Chicken Enchiladas

1 pkg corn tortillas
1 lb cooked, diced or shredded chicken
1 T canola oil
1 chopped onion
1 can chopped green chilies
1 c BASIC SAUCE MIX
3 ¼ c water
¾ c grated cheddar cheese

1. Make sauce by combining BASIC SAUCE MIX and water. Cook and stir on stove top or microwave until thickened.
2. Saute onion and green chilies in oil; add sauce and simmer for 10 min.
3. Cut tortillas in quarter. Spray casserole dish with non-stick spray & line bottom with half of tortillas. Add a layer of chicken and a layer of sauce. Top with cheese. Repeat. Bake at 350 degrees for 20 minutes.

Chicken Pot Pie

1/3 c BASIC SAUCE MIX
1 ¼ c cold water
1 c cooked chicken, cubed
1 c baking mix (Bisquick or QUICK MIX)
1 egg
½ c milk
1 10 oz. package frozen veggies

Combine sauce mix with water. Cook and stir on stove top or in microwave until thickened. In a 9-inch pie plate, combine sauce, vegetables and chicken. Combine egg, milk and baking mix. Pour over chicken mixture. Bake at 400 degrees for 30 minutes or until golden brown. Yield 6 servings.

Variation: Use pre-made pie crusts. Put thickened sauce, checken and veggies in bottom crust. Use another crust for the top. Make slits in the top crust so steam can escape during baking.

Egg Rolls

So these guys are labor intensive but fun!

Ingredients:

Egg Roll Wrappers (pkg of 20)

Egg Roll Stuffing:
1 bag of Cole slaw
½ onion grated or chopped
2 carrots grated
2 cups cooked chicken (depending on how much you want. It can be made without any chicken or add more)

You can also add bean sprouts, mushrooms, water chestnuts, peppers, or any other vegetable you’d like. Just makes sure all the vegetables are chopped in a small consistent size so that they cook evenly.

Seasoning:
1 T. garlic salt
¼ c. Soy Sauce
1/4 c. Wok oil (Preflavored oil)

Combine all ingredients. In large wok or large pot. Combine all ingredients and sauté on med-low. Cook until vegetables are tender. The longer it cooks the more flavor the vegetables will pick up.  Taste it as you cook and see if you like the seasoning or want to add more

When everything is tender. Spoon 2-3 T. into an eggroll wrapper and wrap according to the directions on the package. (Eggroll wrappers are usually found in the produce section by the tofu and mushrooms.)

Fry the eggrolls in oil until golden.

OR

Bake: Place the egg rolls on a cookie sheet sprayed with cooking spray.  Make sure to spray the tops off the eggrolls as well so that they are crispy.  Bake at 425 for 10-15 minutes until golden.

If you have questions call or e-mail Brooke
Mer01009@gmail.com