Best Minnesota Chicken Recipes

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP

Steps:

• Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
• Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
• Melt butter, stir in the flour, then the half-half.
• Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

MINNESOTA CHICKEN AND WILD RICE SOUP

Steps:

• 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 2. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).

MINNESOTA CHICKEN AND WILD RICE SOUP

Steps:

• In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
• Cover and simmer 45 minutes or until rice is tender.
• Stir in butter and half-and-half.
• Slowly add flour, stirring constantly to prevent lumps from forming.
• Stir in chicken and sherry and heat through.

MINNESOTA WILD RICE & CHICKEN SOUP

Steps:

• 1.Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. 2.Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened. 3.Stir in cream, rosemary, and salt. Add chicken. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

PARTY CHICKEN WITH MINNESOTA WILD RICE

Steps:

• 1. Preheat oven to 275.
• 2. If using mushrooms, and I highly recommend it. Add olive oil and butter in a skillet and cook until dark in color, season with a little pepper.
• 3. Cover the bottom of a 9x13 glass baking dish with corned beef. I sprayed the dish with Pam before doing this.
• 4. Wrap each chick breast with a piece of bacon. Arrange chicken on top of beef.
• 5. Mix soup and sour cream together with the cooked mushrooms and sherry. Pour sauce evenly over the chicken. Add salt and pepper to taste.
• 6. Bake for 3 hours. You can make this ahead and put in the refrigerator until ready to bake.

MINNESOTA CHICKEN

Steps:

• Trim and pound out chicken into square pieces (easier to roll up). Mix together in mixing bowl wild rice, white rice, ricotta cheese, parmesan cheese, parsley, and rosemary. Spread mix onto chicken, leaving room along the edge of chicken to roll together. Place toothpicks in chicken to hold it together. On high, melt 4 tbsps of butter with 4 tbsps of olive oil. Brown each piece of chicken in pan. Place chicken in oven on 425 deg. Cook for 20-25 min, making sure chicken is cooked. Sauce, in pan used to cook chicken, pour oil/grease from the pan, keeping any bits left over from siring chicken. Heat up pan, you want it hot to cook of alcohol from Chardonnay. Add Chardonnay and let alcohol burn off. Add chicken broth, green onions, shallots, garlic, and parsley. Reduce and thicken with *rue if needed. Season with salt/pepper for taste. Once sauce has thickened add whipping cream and red peppers. Remove chicken from oven, using a serrated knife slice chicken into strips. Arrange on plate pouring sauce over chicken and serve.

MINNESOTA CHICKEN ENCHILADAS

Steps:

• Slice chicken into strips; dice onion. In sauce pan with butter, cook chicken and onion together until chicken is cooked through. Set aside.
• In a 13x9" cake pan, spread some of the spaghetti sauce onto bottom of pan.
• Line tortilla shells on counter, place 1/4 cup cooked chicken mixture into center of tortilla shell and top with 2 Tbsp. spaghetti sauce. Spread about half handful of cheeses onto chicken mixture. Roll up.
• Place in the cake pan (may use tooth picks to hold shut). Repeat process with remaining tortilla shells.
• Spread all filled shells with spaghetti sauce then top with remaining cheese. Top that cheese with Kraft parmesan cheese. Spread a layer of sauce over cheeses. Bake in preheated 350 oven about 20 minutes. Serve hot with sour cream.