Best 2 Easy Pantry Chicken Recipes

PANTRY CHICKEN CASSEROLE

Pantry Chicken Casserole image

Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include ROTEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot ROTEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1 green bell pepper - stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g

EASY CHICKEN-N-PASTRY

Easy Chicken-N-Pastry image

Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use Anne's Dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.

Provided by Zewbiedoo

Categories Stew

Time 1h

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chicken
1 -2 bay leaf
water
salt and pepper
1 (1 1/2 lb) box frozen dumplings, strips
1 can campbell cream of chicken soup

Steps:

Rinse chicken and discard giblets.
In a large pot boil the chicken with bay leaves, salt and pepper.
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
Remove from heat, cover and let stand 15 minutes before serving.
I serve this with cornbread; green peas are a good side dish.