CALABASH CHICKEN RECIPE RECIPES

Name: Green Beans, Chicken Breasts and Red Skin Potatoes
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 - skinless chicken breasts cut in quarters; 2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces; 6 large cut up red skin potatoes in quarters; 1 package(s) zesty Italian dressing mix,1.25 oz; 1 stick(s) melted butter

CHICKEN, GREEN BEANS & POTATOES | JUST A PINCH RECIPES

Chicken, Green Beans & Potatoes | Just A Pinch Recipes image

This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.

Provided by LINDA BAILEY @miffed13

Categories Chicken

Prep Time 10 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 5

Ingredients

3 - skinless chicken breasts cut in quarters
2 can(s) green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 large cut up red skin potatoes in quarters
1 package(s) zesty Italian dressing mix,1.25 oz
1 stick(s) melted butter

Steps:

In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
Sprinkle Italian dressing mix over the top.
Drizzle melted butter over it.
Cover it with aluminum foil.
Bake at 350 for 1 hour.

HOMEMADE CHICKEN NOODLE SOUP RECIPE : TASTE OF SOUTHERN

Homemade Chicken Noodle Soup Recipe : Taste of Southern image

Homemade Chicken Noodle Soup is perfect for a cool Fall night or a cold Winter day. It warms the body and warms the soul. It's easy to make and this makes enough to even save some for later.

Provided by Steve Gordon

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

Ingredients

3 Tablespoons Butter
1 cup diced Carrots
1 cup diced Celery
½ cup diced Onion
8 cups Chicken Stock ( 2-32oz cartons) maybe less if thicker soup is desired.
¼ cup All-Purpose Flour
1 cup Evaporated Milk
½ teaspoon Salt
½ teaspoon Black Pepper
3 skinless chicken breasts
12oz Egg Noodles, uncooked

Steps:

Place a large sauce pot over Medium heat on stove top.
Add the butter.
Add the carrots.
Add the celery.
Add the onions.
Stir and cook for 5 minutes.
Add one carton of chicken stock.
Bring mixture to a boil.
Place flour in a separate small bowl.
Add the milk.
Add salt.
Add black pepper.
Whisk together until flour has completely dissolved.
Gradually stir the flour and milk mixture into the boiling chicken stock.
Add the chicken breasts.
Let mixture cook until chicken breasts are done (165F internally) About 15 minutes.
Remove chicken breasts.
Add egg noodles. Let cook 8 minutes.
Shred chicken into smaller pieces. Return chicken to pot.
Add more chicken broth if desired. Stir well.
Cover pot. Turn off heat. Let rest 30 minutes for best results.
Enjoy

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