Chik'n Pot Pies with Puff Pastry

INGREDIENTS

1 package (17.3 oz.) frozen puff pastry, thawed

1 1/3 cups chopped onions

1 cup sliced carrots

1 cup chopped celery

2 tablespoons butter or margarine

2 1/2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1 package MorningStar Farms® Meal Starters® Chik'n Strips

1 cup sliced zucchini

1/4 teaspoon pepper

1/4 cup all-purpose flour

DIRECTIONS

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.
2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.
3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.
4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.

Source

Mushroom Chik'n Tetrazzini

Ingredients

• 1/2 (8 ounce) package spaghetti
• 1 package MorningStar Farms Chik'n Strips
  
• 1 onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 can veggie broth
• 1 can cream of mushroom soup
  
• water to cover
• salt and pepper to taste
• 2 cups milk
  
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
   
2. Preheat oven to 325 degrees F.
3. Saute onion and mushrooms in a medium saucepan until soft. Add chik'n, broth, soup, milk and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and mix all together; finally, stir in the cheese.
4. Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Source

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

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Thai Chik'n Pasta

Ingredients

• 8 ounces dried angel hair or vermicelli pasta
• 3 chik'n cut into strips
• 1 14-ounce can unsweetened coconut milk
• 1 teaspoon Thai seasoning
• 1/4 cup roasted peanuts
• 2 tablespoons snipped fresh cilantro

Directions

1. Cook pasta according to package directions. Drain and return pasta to pan

2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat. Makes 4 servings.

Source

Slowcooker Indian Chik'n Stew

Ingredients

• 2 pkgs Morningstar Farms Chik'n strips
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 tsp. curry powder
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper and/or cayenne pepper
• 2 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 cup veggie broth
• 1 bay leaf
• 2 Tbsp. lime juice
• 1 9-oz. pkg. fresh spinach (optional)
• Hot cooked rice (optional)

Directions

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chik'n, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

Source

Slowcooker Hot and Spicy Peanut Chik'n

Ingredients

• 2 medium onions, cut into thin wedges
• 1-1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pkgs. Morningstar Farms Chik'n strips
  
• 3/4 cup veggie broth
• 3 Tbsp. creamy peanut butter
• 1/2 tsp. finely shredded lime peel
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 Tbsp. grated fresh ginger
• 2 to 3 tsp. red curry paste
• 4 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chik'n. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3. Serve mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

Source

Slowcooker Chik'n Curry

Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons curry powder
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 pkg. Morningstar Farms Chik'n strips
• 2 cups peeled and chopped potatoes
• 1-1/2 cups bias-sliced carrots
• 1 cup coarsely chopped cooking apple
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon veggie bouillon granules
• 1/2 cup water
• 1 13-1/2-ounce can unsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chik'n, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and bouillon. Top with chik'n. Pour water over mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Source

Chik'n Enchilada Casserole

1 pkg. Morningstar Farms Chik’n strips

½ medium red bell pepper, finely chopped

¼ teaspoon ground cumin

1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

¼ cup uncooked instant brown rice

1 oz fat-free cream cheese, cut into cubes

3 tablespoons refried beans (from 16-oz can)

4 corn tortillas (6 inch)

1/3 cup shredded reduced-fat mild Cheddar cheese

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until bell pepper is crisp-tender. Sprinkle with cumin.

2. Stir in soup and chik'n. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3. Stir cream cheese into mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Source

Soba Noodle Bowl

Ingredients

• 2 14-oz. cans reduced-sodium veggie broth
• 10-oz. chik'n
  
• 2 medium carrots, thinly bias-sliced
• 6 oz. soba (buckwheat noodles)
• 1 red or green jalapeño pepper, thinly sliced and seeded
• 2 Tbsp. reduced-sodium soy sauce
• 8 oz. fresh sugar snap peas
• Crushed red pepper (optional)
• Snipped fresh parsley (optional)

Directions

1. In a large saucepan, bring broth and 1 cup of water to a boil.

2. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.

3. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.

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Chik'n Curry Casserole

Make ahead
Makes three 1.5 quart dishes

12 oz. bowtie pasta
16 oz lite sour cream
1/2 C shredded Parmesan cheese
2 C shredded cheddar cheese
1 tsp salt 1 tsp pepper
1 tsp chopped garlic
1 tsp curry powder
2 cans cream of mushroom soup
1/2 C milk
3 pkgs (10 oz) Morningstar Farms Chik'n Strips
16 oz frozen broccoli florets

1. Cook pasta, drain. Line bottoms of 1.5 quart casserole dishes with equal portions of pasta.
2. Combine sour cream, Parmesan cheese, 1 1/2 C Cheddar cheese, salt, pepper, garlic, and curry powder.
3. Add soup and milk.
4. Add chicken and broccoli.
5. Spread mixture on top of pasta in equal portions.
6. Sprinkle remaining 1/2 C cheese on top of each dish.

Cook at 350 degrees for 30 minutes. If cooking from frozen, cook 45min-1 hr at 300.

Chik'n and Green Chili Enchiladas

This is one of my current FAVORITES!
8 flour tortillas
1 pkg. Morningstar Farms Chik'n strips (1 2/3 cup cooked chicken breast), finely chopped
3 cups shredded Monterey Jack cheese or white Mexican blend
1 can of green enchilada sauce
1 4oz can of chopped green chilies
¼ cup sour cream
1/4 cup fresh cilantro, chopped
Salsa verde to serve

Mix chik'n, 1.5 cups cheese, cilantro and chopped green chilies in bowl. Mix enchilada sauce and sour cream. Spread ½ cup on bottom of baking dish.

Spoon ½ cup mixture down center of each tortilla. Roll up to close. Set enchiladas, seam down, in baking dish. Pour remaining sauce mixture over the enchiladas. Cover with foil and bake 15 minutes at 425. Uncover and sprinkle with remaining cheese. Bake 8 minutes until cheese melts. Serve with sour cream, salsa verde, and extra cilantro.