COOKING BEEF AND CHICKEN TOGETHER RECIPES

Name: Creamy Chicken and Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings.
Ingredients: 6 bacon strips; 1 package (2-1/2 ounces) thinly sliced dried beef; 6 boneless skinless chicken breast halves; 1/4 cup all-purpose flour; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/4 cup sour cream; Hot cooked noodles

CREAMY CHICKEN AND BEEF RECIPE: HOW TO MAKE IT

Creamy Chicken and Beef Recipe: How to Make It image

Bacon and canned cream of Mushroom soup dress up tender chicken in Jane Thocher's recipe. "I relied on this dish often when our children lived at home," recalls the Hart, Michigan reader. "Since it cooked while I was at work, the only thing left to do was prepare noodles and fix a salad."

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 bacon strips
1 package (2-1/2 ounces) thinly sliced dried beef
6 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup sour cream
Hot cooked noodles

Steps:

In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

Nutrition Facts : Calories 262 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

BEEF AND CHICKEN FONDUE RECIPE - PILLSBURY.COM

Beef and Chicken Fondue Recipe - Pillsbury.com image

Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.

Provided by Pillsbury Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 24

Ingredients

2 packages (3 oz) cream cheese, softened
2 cups sour cream
1/4 cup milk
1 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1/2 teaspoon salt
1 lb boneless beef sirloin steak
1 lb boneless skinless chicken breasts
Lettuce
1 package (8-oz size) whole fresh white mushrooms
2 medium bell peppers (any color), cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
2 cups small fresh broccoli florets (about 24)
4 cans (14 oz each) chicken broth
2 cans (14 oz) beef broth
4 cloves garlic, peeled
4 teaspoons parsley flakes
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Barbecue sauce
Horseradish sauce
Sweet-and-sour sauce
Teriyaki sauce

Steps:

To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.

Nutrition Facts : Calories 400 , CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, SodiumContent 1870 mg, SugarContent 5 g, TransFatContent 1/2 g

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