CHICKEN AND CELERY RECIPE RECIPES

BUFFALO CHICKEN DIP RECIPE | ALLRECIPES

Buffalo Chicken Dip Recipe | Allrecipes image

This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!

Provided by NUNPUNCH

Categories Buffalo Chicken Dip

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 5 cups

Number Of Ingredients 7

Ingredients

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce (such as Frank's Red Hot®)
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Steps:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Nutrition Facts : Calories 283.6 calories, CarbohydrateContent 8.6 g, CholesterolContent 54.1 mg, FatContent 22.6 g, FiberContent 0.8 g, ProteinContent 11.1 g, SaturatedFatContent 8.9 g, SodiumContent 551.8 mg, SugarContent 1.8 g

TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA

Top 20 Filipino Chicken Recipes - Pinoy Recipe at iba pa image

Top 20 Filipino Chicken Recipes - Why should you try out Filipino Chicken recipes? Aside from the flavorful aroma, it brings out the best in your chicken.

Provided by Ed Joven

Ingredients

More about "chicken and celery recipe recipes"

JUICY ROASTED CHICKEN RECIPE | ALLRECIPES

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category German Recipes
Calories 423.1 calories per serving

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

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CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON RECIPE

This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine american

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

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CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

This super-comforting broth is great for using up leftover roast chicken.
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 402 calories per serving

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

See details

THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 35 minutes
Category Dinner, Lunch
Calories 470 calories per serving

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Chicken Enchiladas are the ultimate in family-favorite dishes. Chicken breasts are poached in a highly-flavored liquid; then the liquid does double duty as a sauce when mixed with salsa verde and whipping cream and spooned over the chicken-filled tortillas. Use the freshest tortillas you can find for this dish since older ones tend to dry out and crack even though they're moistened in the flavorful sauce. We love La Tortilla Factory brand. Look for their low-fat, lower-sodium tortillas.
From myrecipes.com
Reviews 4
Total Time 1 hours 52 minutes
Calories 262 calories per serving

Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.

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Top 20 Filipino Chicken Recipes - Why should you try out Filipino Chicken recipes? Aside from the flavorful aroma, it brings out the best in your chicken.
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JUICY ROASTED CHICKEN RECIPE | ALLRECIPES

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

See details

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON REC…

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

See details

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

See details

CHICKEN SOUP RECIPE | JAMIE OLIVER RECIPES

1. For this recipe, you will need 1 higher-welfare roast chicken carcass, with leftover chicken attached.
2. Peel and roughly chop the onions, roughly chop 2 carrots and celery sticks, then place them in a large pan with the bay leaves, peppercorns, a pinch of sea salt and the chicken carcass.
3. Fill the pan with cold water so that everything is covered, then place on a high heat and bring to the boil. Reduce to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.
4. About 20 minutes before the stock is ready, crack on with the base of the soup: peel the remaining carrots and slice ½cm thick with the remaining celery. Peel and finely slice the garlic and shallots. Pick the parsley leaves, finely chopping the leaves and stalks. Roughly shred the spinach.
5. Place the butter and 1 tablespoon of oil in another large pan on a low heat, add the garlic, shallots and parsley stalks and cook for 5 to 10 minutes, or until softened.
6. Add the carrots and celery and cook for a further 5 minutes.
7. When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass.
8. Strain the stock through a sieve into the veg pan. Bring to the boil, then reduce to low and simmer for 20 minutes.
9. Add the seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute.
10. Finish the soup by squeezing in the lemon juice, then taste and season to perfection, if needed.
11. Divide between bowls and top with any leftover shredded chicken, a sprinkling of parsley leaves and a good hit of black pepper.

See details

THE BEST CHICKEN & DUMPLINGS RECIPE: HOW TO MAKE IT

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

See details

THE BEST CHICKEN RECIPES | MYRECIPES

Sometimes there are problems that only a bowl of chicken soup can fix. These chicken soup recipes warm the heart, comfort the body, and satisfy with amazing flavors. These cozy bowls are the perfect cool-weather treat. Whether you're cooking for the whole …
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HOMEMADE CHICKEN BROTH RECIPE - EASY CHICKEN RECIPES

Aug 07, 2020 · Nothing is easier than that, right? This homemade chicken broth recipe is the perfect balance of flavor! It makes 19 cups of broth, so you will have plenty to save and use for all for all of your soup recipes. How to make homemade chicken broth: …
From easychickenrecipes.com

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44 HEALTHY CHICKEN RECIPE IDEAS | BEST HEALTHY CHICKEN ...

Dec 21, 2021 · Skip sodium-laden soup from the can and make your own with chicken, carrots, celery, whole-wheat pasta and spinach. Get the Recipe: Hearty Italian Chicken and Vegetable Soup Sweet Soy-Glazed Chicken
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BUFFALO CHICKEN CELERY STICKS - EVOLVING TABLE

Jan 17, 2017 · Buffalo chicken dip celery sticks are loaded up with spicy chicken and then covered in ranch dressing for the perfect party snack or Super Bowl appetizer! Mix together shredded chicken with a buffalo wing sauce for a quick, easy, low-carb, and keto finger food recipe.
From evolvingtable.com

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BUFFALO CHICKEN CELERY STICKS - EVOLVING TABLE

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ULTIMATE CHICKEN SALAD RECIPE - DOWNSHIFTOLOGY

May 15, 2020 · Chicken salad is undoubtedly a classic recipe. Diced chicken is tossed with creamy textures and dotted with crisp celery, green onion, and fresh grapes. But my version has a little something extra to make it the ultimate chicken salad recipe. It’s easy, …
From downshiftology.com

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BUFFALO CHICKEN DIP RECIPE | ALLRECIPES

With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe, and more. ... Served this at the Superbowl Party with crackers and celery. I halfed the recipe …
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CHICKEN ENCHILADAS RECIPE | MYRECIPES

Next time, I will try poaching chicken in vegetable broth, skipping carrot, celery, etc., and adding 1-2 cups broth to verde sauce, without boiling it down, before adding cream. Flavor comes from …
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