Calico Chicken Recipes

Steps:

• Preheat oven to 325°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in remaining ingredients. Transfer to a greased 2-qt. cast-iron pan or baking dish. , Bake, uncovered, until the beans are as thick as desired, 45-60 minutes.

Steps:

• Cook pasta according to package directions. Drain; keep warm.
• Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 7 minutes). Add green pepper and onion. Cover; continue cooking until vegetables are crisply tender (5 to 7 minutes).
• Add cooked pasta, whipping cream and ham. Cover; continue cooking until heated through (3 to 5 minutes). Stir in cheese, tomatoes, salt and pepper.

Steps:

• Spray a slow cooker container with butter-flavored cooking spray.
• In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper.
• Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.
• Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
• Just before serving, stir in peas.
• NOTES : 5 WW points per serving.

Steps:

• Preheat oven to 350°. Butter a 1 1/2 -quart shallow baking dish.In a large skillet over medium heat, saute onion, celery and green pepper in 1 tablespoon of the butter or margarine for 3 minutes. Remove with a slotted spoon and place in a large bowl. Stir chicken and pimiento into vegetables set aside.In skillet over medium heat, melt remaining 2 tablespoons butter or margarine. Add flour. Cook and stir for 1 to 2 minutes. Add milk, sour cream, salt and pepper. Stirring, bring to a boil and boil until thickened. Stir into chicken mixture along with noodles, 1/2 cup of the Cheddar cheese, water chestnuts and Parmesan cheese. Spoon into baking dish.Bake for 25 minutes. Sprinkle remaining Cheddar cheese over top. Bake 5 to 7 minutes longer or until cheese melts and is lightly browned.Garnish with parsley and green pepper rings if desired.

Steps:

• In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. , Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs. , Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Steps:

• 1. Over a medium heat; cook chicken, onions and garlic until onions are transparent and there is no pink showing on chicken.
• 2. Add remaining ingredients and bring to a slow boil. Reduce heat and simmer for at least 30 minutes.
• 3. Taste test and add additional seasonings if desired.