Confetti Chicken Big Bowl Recipes

CONFETTI CHICKEN BIG BOWL

Steps:

• In a large soup pot, cook chicken in 1 tbsp oil 3-4 minutes over medium-high heat until no longer pink. Remove from pot and set aside.
• Add the remaining 1 tbsp of oil to pot. Add garlic, ginger, curry paste and cumin. Cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, pepper, and noodles (without seasoning packet) and bring to a boil, reduce heat to a simmer and cook for 3 minutes.
• Stir in cooked chicken, pea pods, 1 of the seasoning packets (discard the other), soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.

CONFETTI CHICKEN BIG BOWL

Steps:

• Cut chicken into 1" cubes.
• In a 4 quart Dutch oven, over medium heat, add 1 T oil and cook chicken until no longer pink and lightly brown, about 3-4 minutes. Remove cicken from pan and set aside.
• Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
• Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Add cooked chicken. Stir. Continue cooking until veggies crispy tender for about 3-5 minutes.
• Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
• Serve immediately.

CONFETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large pan over medium-high heat add the olive oil and sauté the onions, peppers, and garlic. Cook until vegetables are tender and slightly browned.
• In a large mixing bowl stir together chicken, sautéed vegetables, corn, spinach, mayonnaise, and salt and pepper until well combined.
• Spread chicken mixture into a large greased casserole dish. Top with shredded cheese and crumbled cooked bacon and bake for 30 minutes, or until cheese becomes bubbly. Garnish with sliced green onions.

CONFETTI CHICKEN BIG BOWL

Steps:

• In a 4-quart Dutch oven cook chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink. Remove from Dutch oven.
• Add the remaining 1 tablespoon oil to Dutch oven. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, sweet pepper, and noodles (set seasoning packets aside). Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.

CONFETTI CHICKEN

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

CHICKEN CONFETTI

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.