Calico Chicken Recipes

CALICO CHICKEN AND DUMPLINGS

Calico Chicken and Dumplings image

This stew is definitely in the "comfort foods" category. Grandma made it almost every Sunday for the family dinner. (Grandpa had a chicken farm.) I actually think my version is better. The addition of the frozen vegetables add color and you can add as many as you want to.

Provided by Mary Leverington

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 large chicken, cut into pieces,visible fat removed
2 stalks celery, sliced,leafy part too
1 large onion, chopped
2 parsnips, peeled and sliced (optional)
1/2-1 teaspoon seasoning salt (I like Lawrys)
1/2 cup minced Italian parsley
2 cups frozen mixed vegetables (I like the kind with peas, beans, carrots, and small lima beans)
2 tablespoons flour
water, to cover an inch
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons minced parsley
2 tablespoons green onions or 2 tablespoons regular onions
1/4 teaspoon dried thyme (optional)
1/4 teaspoon dried marjoram (optional)
2/3 cup milk
1 egg

Steps:

Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
When chicken is tender, remove the chicken to a bowl.
Whisk the flour into about 1/2 cup of the chicken broth from the pot.
When smooth, return to the pot, stir and heat to thicken.
Add seasoning salt to your taste.
When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
Prepare the dumplings: Sift flour, baking powder, and salt together.
Stir in parsley, chives; thyme and marjoram if you're using them.
Beat the milk and egg together and add to the dry ingredients.
Stir with a fork just until mixed.
Don't beat or handle too much.
Bring chicken and gravy to a simmer.
Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
Replace cover and steam for about 10 minutes.
If you have more batter than you have room, make a second batch.
Don't overcrowd the dumplings.

CALICO CHICKEN AND POTATOES SKILLET

Calico Chicken and Potatoes Skillet image

Thanks to rotisserie chicken and refrigerated cooked potatoes, a 30-minute meal is manageable!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

3 slices bacon, chopped
1 small red bell pepper, chopped (1/2 cup)
1 bag (1 lb 4 oz) refrigerated cooked diced potatoes with onions
1 teaspoon seasoned salt
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup shredded Cheddar cheese (4 oz)
2 medium green onions, chopped (2 tablespoons)

Steps:

In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
Stir bell pepper, potatoes and seasoned salt into drippings. Cover; cook over medium heat 14 to 16 minutes, stirring occasionally, until potatoes are golden brown.
Stir in chicken. Cover; cook 2 to 3 minutes or until hot. Top with cheese, bacon and onions. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g, TransFat 0 g

CALICO CHICKEN CHILI

Calico Chicken Chili image

I started with chicken breast from the freezer. All other ingredients were pulled from the pantry. It turned in to a colorful and tasty pot of chili. Hope you enjoy!

Provided by Diane Atherton

Categories Chili

Time 1h

Number Of Ingredients 16

Ingredients

2 Tbsp olive oil, extra virgin
1 lb chicken breasts, boneless and skinless, cut into small cubes
1 medium onion, chopped
3 clove garlic, minced
1 (16-oz) can garbanzo chick peas, drained
1 (15.5-oz) can black beans, drained and rinsed
1 (15.5-oz) pinto beans, drained
1 (15-oz) can whole kernel sweet corn, drained
1 (10-oz) can diced tomatoes and green chiles (i used mild rotel)
1 (14.5-oz) canned diced tomatoes
1 (4-oz) can diced green chiles
3 c chicken broth
1/2 to 1 Tbsp oregano, dried
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste

Steps:

1. Over a medium heat; cook chicken, onions and garlic until onions are transparent and there is no pink showing on chicken.
2. Add remaining ingredients and bring to a slow boil. Reduce heat and simmer for at least 30 minutes.
3. Taste test and add additional seasonings if desired.

CALICO CHICKEN CHOWDER (CROCK POT)

Calico Chicken Chowder (Crock Pot) image

Make and share this Calico Chicken Chowder (Crock Pot) recipe from Food.com.

Provided by Shirl J 831

Categories Chowders

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 3/4 ounce) can cream of chicken soup (reduced fat variety)
1 1/2 cups evaporated skim milk
1 cup hot water
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3/4 cup onion (finely chopped)
1 cup frozen whole kernel corn (thawed)
2 cups raw potatoes (finely chopped)
2 cups diced cooked chicken breasts
1 cup frozen peas (thawed)

Steps:

Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper.
Stir in onion, corn, and potatoes. Add chicken. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Just before serving, stir in peas.
NOTES : 5 WW points per serving.

Nutrition Facts : Calories 300, Fat 7.3, SaturatedFat 2.1, Cholesterol 45.8, Sodium 494.4, Carbohydrate 36.1, Fiber 3.8, Sugar 9.9, Protein 24

CALICO RICE

Calico Rice image

"This dish goes together quickly," reports Dorothy Collins of Winnsboro, Texas. "It's a good way to use up bits of frozen peppers."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6-8 servings.

Number Of Ingredients 5

Ingredients

1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons butter
1/4 teaspoon salt
3 cups hot cooked rice

Steps:

In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice.

Nutrition Facts :

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