I cook a whole chicken any time we need chicken for a meal. (We raise and butcher our own chickens and we have a growing family, so I prefer to cook a whole chicken.) I can usually get two meals out of one of our chickens. Here are MY two favorite chicken meals! I did not ask my family if these were their favorites–these are mine!
First, my favorite way to cook a whole chicken is to let it thaw in the fridge for a couple days and then throw in a crockpot. Super easy, super convenient, and just all around the best method for me. You could throw it in the crock before work on low, and the chicken will be done when you get home! I also found that if you debone and cut the chicken up when it is warm, it is much easier to do.
Chicken Enchiladas
From Sandraeline Ingle
Ingredients:
2 cups chopped chicken (Turkey is also a great substitution for chicken. My dad made this one year using turkey and won first prize for it!)
1 pint sour cream
2 cans cream of chicken
1 cup chopped onion
1 cup chopped green pepper (Remember all those green peppers I chopped and froze this past fall? They are coming in handy now!)
1 pound Monterey Jack cheese
1 pound Colby cheese
1 bottle of taco sauce
1 package of 10 flour tortillas
Directions:
- Mix cooked chicken, sour cream, cream of chicken, onions, and green peppers all together. Spread a little of the mix in the bottom of a greased 9×13 glass casserole dish.
- Put the rest of the mix into the 10 flour tortillas evenly. Add a little bit of cheese, reserving some for the top. Roll up and place in casserole dish.
- Spread taco sauce on top. Put in a 350 degree oven for 45 minutes.
- Check to see if middle of tortillas are hot. If nice and hot, add the remaining cheese and stick back in the oven for another 10 minutes, or until cheese is bubbly.
- Let casserole rest for 5 minutes before cutting. Enjoy with a side of spanish rice!
Chicken Tortilla Soup
From Rhonda Molhoek
Ingredients:
4 large chicken breasts, cooked and cubed (I use whatever chicken I have.) Save the broth.
1 large can V-8
1 bottle of taco sauce
1 can/jar of stewed tomatoes (Canned tomatoes from my garden work perfectly and taste so good!)
1 package mixed veggies, no lima beans
1 medium onion chopped
1 medium green bell pepper chopped
1 package of cheese (I like to use Mexican shredded cheese.)
1 package Fritos
1 pint sour cream
Optional: black olives and jalapeños
Directions:
- Cook chicken until done, saving the broth.
- Cube chicken and add back to the broth. Add V-8, tomatoes, onions, green pepper, taco sauce, and mixed veggies to the chicken and broth. Boil until nice and hot.
- To serve, put crushed fritos chips in bottom of a bowl, add soup, top with cheese, sour cream, a little more fritos, and whatever other toppings you would like.
Note: I use a big pot for this recipe. I have also thrown it in my big crock pot and let it simmer all day, and it turned out just as good.
This is great on a cold day in January!
These two recipes are so simple and easy to do. The casserole can be made ahead of time and thrown in the oven at a later time. It is a great freezer meal, too. The soup can also be thrown in a crock pot to simmer all day. Perfect when you get home from a long day at work or from a long day of sledding!
And there you have it–one chicken and two easy, yummy, delicious, hot meals!
