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Cheesy Chicken Chowder
Vegetable cooking spray
1 lb Skinned, boned chicken breast
1 c Sliced green onions
1 c Chopped onion
1 lg Clove garlic
1 lb Peeled, chopped turnips, 2 .
1 c Peeled chopped red totato
1/2 c Long-grain rice
3 cn Chicken broth, 10.5 oz each
1 c %2 milk
3/4 c Extra-sharp Cheddar, grated
1/2 ts Salt
1/4 ts Pepper
2 ts Sherry
Coat a large Dutch oven with vegegtable cooking spray: place over medium-high heat until hot. Add the chicken and next 3 ingredients: saute for 8 minutes or till onion is tender and the chicken loses its pink color. Remove from pan and set aside. Add the next 4 ingredients to the pan: bring to a boil. Cover, reduce heat, and cook for 20 minutes or till the vegetables are tender. Place 3 cups of the turnip mixture in a blender container: cover and process until smooth. Return to the pan: stir well. Add the chicken mixture, milk, and next 3 ingredients: stir well. Cook over medium heat for 5 minutes, stirring until the cheese melts. Stir in the sherry. Serve right away.
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