I heard this was a hit at Sunday Soups (made by Amy), so I made it tonight and indeed it was a hit. 

 

Easy Thai Chicken Curry Soup

from Salt & Lavender

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped finely
• 1 teaspoon grated fresh ginger
• 3 cloves garlic minced
• 4 heaping tablespoons Thai red curry paste see note
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles see note
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Generous handful fresh basil torn
• Handful fresh cilantro chopped
• Chopped scallions to taste
• Salt & pepper to taste 
• Lime wedges for serving (optional)

Instructions

• Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
• Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
• Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 
• Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
• Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). 

Notes

• To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering.
• Rice noodles come in a variety of brands and package sizes, so you don't have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen's stir fry noodles when I can find them. 
• I used Thai Kitchen red curry paste. I find it to be more flavorful than spicy, but some brands of Thai curry paste are quite hot, so be sure to add less than suggested if that's the case and you don't want a spicy soup.

Chicken Cordon Bleu Casserole

Recipe from Lifting Lindsay

Ingredients 

For the Dijon Cream Sauce: 

2 cloves garlic, minced 

1 Tbsp unsalted butter 

3 Tbsp all-purpose flour 

1 ½ cups fat-free milk 

½ cup chicken broth 

1 tsp chicken bouillon powder 

1 Tbsp Dijon mustard 

¼ cup Parmesan cheese 

Salt and pepper, to taste

For the Casserole: 

3 cups cooked broccoli florets 

8 oz diced ham (96% fat-free) 

450 g rotisserie chicken, shredded 

1 1/4 cup shredded Swiss cheese 

1 cup panko breadcrumbs 

2 Tbsp butter, melted

Instructions 1.Preheat your oven to 400°F (200°C). 2.Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. 3.Reduce heat to low, whisk in flour, and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Stir in Dijon mustard, bouillon powder, and Parmesan cheese. Cook for 2-3 minutes, whisking constantly, until the sauce thickens. 4. Adjust consistency with additional milk (1-2 tbsp at a time) if needed. Season with salt and pepper. 5. Boil salted water in a medium pot. Add broccoli and cook for 2-3 minutes until tender-crisp. Drain and set aside. 6. Layer shredded chicken at the bottom of a casserole dish. Top with cooked broccoli and diced ham. 7. 8.Pour the Dijon cream sauce evenly over the layers. Top with Swiss cheese. In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole. 9. Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is bubbling. Serve warm and enjoy!

Santa Rosa Chicken and Wild Rice Salad by Mels Kitchen Cafe

 

INGREDIENTS

Salad:

• 3/4 cup (170 g) wild rice blend (see note)
• 2-3 cups cooked diced or shredded chicken, rotisserie chicken is a great option (see note)
• 1 red bell pepper, diced
• 1 cup chopped sugar snap peas, chopped, blanched asparagus works great as a sub
• 1-2 avocados, peeled and diced
• 1 head butter lettuce, chopped (optional)

Dressing:

• 1/3 cup unseasoned rice vinegar
• 1/3 cup neutral-flavored oil, like vegetable, canola, avocado
• 2 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Pinch of black pepper

INSTRUCTIONS 

• Cook the rice according to package directions. Scoop the cooked rice into a large serving bowl and let cool to room temperature (alternately, the rice can be made ahead of time and stored in the refrigerator until needed).
• Add the chicken, bell pepper, peas (or asparagus, if using), and avocado.
• For the dressing, combine all the ingredients in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
• Pour about 2/3 of the dressing over the salad and toss to combine. Add more dressing to taste or for desired consistency, if needed.
• Serve immediately or refrigerate the salad for 1-2 hours (you may want to save a bit of the dressing and toss the salad with it before serving if it has been refrigerated).
• Give the salad a good toss before serving.
• The chicken and rice salad can be served: a) on its own, b) over a bed of chopped butter lettuce, or c) tossed WITH the butter lettuce. Yum!

NOTES

Rice: the rice blend used in this salad is very adaptable! I've used a boxed wild rice blend before, as well as the brown rice medley from Trader Joe's. Another time I made it, I used a rice/quinoa blend I found at Costco (not sure it even had wild rice in the ingredients, but it was still tasty). 

Chicken: this pesto marinated chicken is great in this recipe. 

Make-Ahead: this recipe includes the time needed for cooking the rice; however, you can get ahead of the game if you make the rice before you need it, and store it in the refrigerator until ready to assemble the salad. The dressing can also be made ahead of time (several days!). 

Seasoning: if all you have is seasoned rice vinegar, I'd omit the salt and sugar and then add those ingredients to taste, if needed, at the end. 

One-Pan Creamy Chicken and Spinach

 

One-Pan Creamy Chicken and Spinach

Creamy chicken, sun-dried tomatoes, and spinach in this easy Italian dinner done in 20 minutes. It's all done in one pan so you don't have to do dishes!

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Yield 4 servings

Calories 621 kcal

Author Christy Denney

Ingredients

• 2 tablespoons olive oil
• 1.5 lbs skinless boneless chicken breasts
• 2 tablespoons butter
• 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon crushed red pepper
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 3 cups spinach leaves (about 3 ounces)
• (optional) chopped fresh basil

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.

2. Add the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes.

3. Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.

4. Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.

Recipe Notes

CAN I USE ROTISSERIE CHICKEN?

Yes, just skip step one and add the chicken to the sauce at the end until warm.

Source: The Girl Who Ate Everything

Nutrition Facts

One-Pan Creamy Chicken and Spinach

Amount Per Serving (1 serving)

Calories 621Calories from Fat 459

% Daily Value*

Fat 51g78%

Carbohydrates 4g1%

Fiber 1g4%

Protein 44g88%

* Percent Daily Values are based on a 2000 calorie diet.

Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta Goddess Sauce

  

This was one of the yummiest meals I've had in a LONG time. You can make it with or without the feta sauce. It was really good, but it was also delicious on it's own if you want to cut down on time and ingredients.

SHEET PAN LEMON ROSEMARY DIJON CHICKEN  AND POTATOES WITH FETA GODDESS SAUCE

FROM HALF BAKED HARVEST

INGREDIENTS

• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 tablespoons Dijon mustard
• 4 cloves garlic, minced or grated (or 1 teaspoon garlic powder)
• 1 medium shallot, finely chopped (or 1 teaspoon onion powder)
• 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
• 1 teaspoon smoked paprika
• juice and zest of 1 lemon
• kosher salt and black pepper
• 2 pounds boneless chicken breasts or thighs
• 3-4 medium russet potatoes, cut into 2 inch pieces
• 1 tablespoon raw sesame seeds
• kosher salt and black pepper
• 1 small bunch asparagus, ends trimmed

FETA SAUCE

• 4-6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 clove garlic grated
• juice from 1 lemon
• 1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)
• 1/4 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes

INSTRUCTIONS

1. 1. Preheat oven to 425 degrees F. In a medium bowl, combine the remaining 4 tablespoons olive oil, the mustard, garlic, shallot, rosemary, paprika, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the chicken and toss well to combine. Let sit 15-20 minutes.

   2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and the sesame seeds. Season with salt and black pepper. Roast for 20 minutes, or until tender. 

   3. Remove the potatoes from the oven and push them to one side of the pan. Put the chicken on the other side. Arrange asparagus around the chicken. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to oven and roast for 20-25 minutes more, until the chicken is cooked through.

   4. Meanwhile, make the feta. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.

   5. To serve, divide the chicken, potatoes, and asparagus between plates. Spoon the feta sauce over the chicken. Eat and enjoy!