HOMEMADE CHICKEN HELPER RECIPES

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HOMEMADE HAMBURGER HELPER RECIPE - NYT COOKING



Homemade Hamburger Helper Recipe - NYT Cooking image

Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.

Provided by Priya Krishna

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 16

1/4 cup neutral oil, such as canola or vegetable
1 large yellow onion, diced into 1/2-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
5 strips uncooked smoked bacon, finely chopped
1 pound ground beef
1 cup dry white wine
3 cups chicken stock or water
3/4 cup heavy cream
1/4 to 1/3 cup hot sauce
2 teaspoons hot smoked paprika
1 bay leaf
8 ounces elbow pasta
5 slices American cheese, ripped into small pieces
1 1/2 cups grated Cheddar
1/2 cup finely chopped chives

Steps:

  • Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
  • Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
  • Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
  • Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  • Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  • Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.
  • Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  • Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  • Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…



Slow-Cooker Chicken and Dumplings - Food, Cooking Re… image

If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of celery soup
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts (1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3 cup chopped fresh Italian (flat-leaf) parsley
1 hard-cooked egg, chopped
Additional freshly ground pepper

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition Facts : Calories 520 , CarbohydrateContent 44 g, FatContent 4 , FiberContent 4 g, ProteinContent 30 g, SaturatedFatContent 7 g, ServingSize 1 1/2 Cups, SodiumContent 2120 mg

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SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…
If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.
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Reviews 4
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Calories 520 per serving
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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SLOW-COOKER CHICKEN AND DUMPLINGS - FOOD, COOKING RE…
If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.
From bettycrocker.com
Reviews 4
Total Time 7 hours 45 minutes
Calories 520 per serving
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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