Special Delivery Chicken

This is a delicious, creamy and easy recipe given to me years ago by a dear friend. 

With only a few simple ingredients, it goes together quickly, and your family is sure to enjoy it. 

As in most chicken recipes, this would be scrumptious using turkey as well. 

Enjoy this simple entree. It can be made a day ahead, and baked later.

SPECIAL DELIVERY CHICKEN 

2 c. (16 ozs) (lite, but not fat free) sour cream 
(I think using 1-1/2 c. would be plenty)

1 can (10-3/4 ozs) cream of chicken soup, undiluted

1 Tb. poppy seeds

3-1/2 c. cubed cooked chicken or turkey

1-3/4 c. ritz cracker crumbs (about 36)

1/2 c. butter or margarine, melted 

Preheat oven to 350. Grease 9" X 13" baking dish. 

In large bowl, combine sour cream, soup and poppy seeds.  Stir in chicken. Pour into prepared pan.  In small bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, for 25 - 30 minutes or until heated through.

TIP: If making ahead, refrigerate prepared dish and add cracker crumb topping just before baking. 

Linked to Weekend Potluck Foodie Friends Friday Meal Plan Monday

I've had to choose ANOTHER winner!

I REALLY REALLY love giveaways...

Both, the giving end...and the receiving end too.

But I always feel bad when the 'first' chosen winner isn't heard from to confirm a mailing address.  

That's what happened this time.  I even gave the winner several more days because of the holiday weekend, but since I haven't heard, I've decided to draw a new name. 

THE WINNER OF THE GOOSEBERRY PATCH CHRISTMAS 2012 COOKBOOK is

#38 - Anita Stafford said...

I like you on FB!

Hurray for you Anita! 

Please send me your mailing address and I'll get this great book out to you right away. 

Thanks again to all who took time to enter!

Tasty Chicken (or Turkey) Barley Soup

Hope you all had a wonderful Thanksgiving week.  Ours was fabulous! We truly enjoyed an awesome time together with our kids and grandkids for brunch on Sat. and with friends of our hearts on Thursday. I had a heap of other sweet blessings during the week too. 
(No doubt, God knows I needed a boost as my precious hubby of almost 45 years is having a heart cath this week...after a stress test last week, drs. saw 2 areas of moderate to severe damage...we are trusting our Heavenly Father for each of our tomorrows, but do covet your prayers for Ron).  Onto the recipe...

This is a wonderful soup to use up your leftover turkey (instead of chicken.) 

We were both so glad I tried this recipe from Nancy at Skinny Kitchen. I make lots of her recipes and appreciate that she's done the work of not only making the recipes healthier, but she figures calories & Weight Watchers points...very helpful if you're trying to manage those things. 

This soup was not only hearty and delicious but full of vitamins and fiber from all the veggies....garlic, carrots, celery, onions and chopped butternut. My FAVORITE fall veggie, but I had never chopped it to add to soup before.  YUUUMMM!!

(Tip: poke holes into the whole squash and microwave for about 3 minutes. It will soften the skin so you should be able to peel it with a potato peeler.
I cut it in half {crosswise} before peeling). 

CHICKEN BARLEY SOUP 

1 (48 ounce) container Swanson’s reduced-sodium chicken broth

1 (32-oz) container Swanson’s reduced-sodium chicken broth

1 cup dried pearl barley

(I used quick)

1 teaspoon olive oil

2 cloves fresh garlic, minced

1½ cups carrots, sliced

1½ cups celery, sliced

1½ cups onions, chopped

1 (12 oz) bag peeled and chopped butternut squash or 2 ½ cups butternut squash, peeled and chopped, 

½ teaspoon dried thyme

½ teaspoon dried sage

(I used a 'tuscany' store-purchased broth with added rosemary, thyme & basil,

so I skipped adding any more spices) 

Fresh ground pepper, to taste

1 lb. cooked turkey breasts or chicken, cubed

 In a large pot, add the chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

In the meantime, in a nonstick pan add the olive oil, garlic, carrots, celery, onions, and sauté until soft, about 5 minutes.

Add the sautéed vegetables to the broth. Cook uncovered for 30 minutes

 Add the butternut squash, thyme, sage and fresh ground pepper. Continue to cook uncovered for 25 minutes. Add the cooked turkey and stir with a rubber spatula so the squash doesn’t get mushy. Cook for 5 minutes more.

This soup freezes great. 

Yield:  12 cups

From Skinny Kitchen Website:

Weight Watchers (old points) 2

Weight Watchers POINTS PLUS 3

SKINNY FACTS: for 1 cup 142 calories, 1g fat, 13g protein, 22g carbs, 5g fiber, 503mg sodium, 2g sugar

FAT FACTS: the skinny and fat facts are mostly the same except for the sodium content 145 calories, 2g fat, 13g  protein, 22g carbs, 5g fiber, 745mg sodium, 2g sugar

Amazing Chicken Squares & Happy Thanksgiving from the Weekend Potluck Gals

HAPPY THANKSGIVING TO YA'LL!  

Hope you enjoy a fabulous time enjoying family, friends, food and fellowship!

We truly have soo much to be thankful for, and wanted to tell you all

how grateful we are that you come to our table to share your delicious

dishes! 

We've decided to take a break from Weekend Potluck this busy weekend, but sure would love for you to check out last week's party posts.  SO many wonderful dishes linked up there. 

Please be sure to come back next Friday! 

I am truly! thankful for each of you who come to my blog to see what I've been cookin!  You make a real difference in my life and I don't take that for granted. 

I will share a FF recipe with you...just cause I have so many great ones I'd like to share...again. 

This one is for one of my all time favorite chicken dishes, but of course, you could use leftover turkey as well.  Cream cheese and a little cream of chicken soup mixed with chicken or turkey, wrapped in a crescent roll.  What's not to love?  

(click link below)
Amazing Chicken Squares

See ya next Friday!!!!!

Creamy Butternut Twice-Baked Potatoes (MMM!)

OH YA'LL!!!!!  

I just tried this recipe and can't wait for you to try it too.  I found it in a 

Taste of Home magazine...and we all know how tried & true their recipes are! 

It is so creamy and delicious. Combining butternut squash with potato and garden vegetable cream cheese makes this dish a winner.

I think we all love our potatoes.  My family sure does. 

I'll be honest - I normally go for quick and easy.  This one is easy but it does take a little more time.  I'm sure it could be made up the day before and refrigerated until it's time to bake (heat).  

A great option for any holiday meal don't you think? 

I lightened this by using Smart Balance spread for the butter, and Laughing Cow garden vegetable cream cheese.  I added a little extra cheese even. 

I am still drooling just looking at the photo of this awesome side dish. 

It's such a great way to get more veggies into your family.  VERY tasty for sure!

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

(or Laughing Cow)

3 Tb. butter 

(or Smart Balance Spread)

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins.  Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

(To cook my squash, I always poke holes in it (whole) and cook it in the

microwave for about 15 - 18 minutes, depending on size. Allow to stand a few minutes, cut open and cool; remove seeds. Flesh comes right off the skin and you don't have to peel it) 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

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Linked to               Scrumptious Sunday        Weekend Potluck   Meal Plan Monday Kitchen Thyme