Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix th...
If you’re like most people, life gets a little chaotic during the week, especially at dinnertime. Between rushing out of the office, picking the kids up from school and running last-minute errands, sometimes you just don’t have time to make a healthy dinner with scratch-made ingredients. Prepackaged chicken stock concentrate is a great way to add a healthy dose of flavor to a quick and easy meal.
Broccoli & Cheese Casserole With Chicken
2 tablespoons butter substitute spread
1 small onion, diced
2 tablespoons all-purpose flour
1-1/2 cups 2 percent milk
1 tub Knorr Homestyle Stock -- chicken
1 can (5 ounces) chicken
1-1/2 cups 2 percent-milk cheese, shredded and divided
8 cups broccoli and/or cauliflower florets, blanched just until tender
1 tablespoon Dijon mustard
Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
Melt the butter substitute in a 4-quart saucepan over medium-high heat and cook the onion (stirring frequently) until tender (about 4 minutes).
Reduce the heat to medium and stir in flour, stirring constantly for 2 minutes.
Gradually stir in the milk and bring it to a boil over high heat. (Stir constantly to prevent scorching.)
Stir in the stock and continuing boiling until the mixture has thickened (about 2 minutes).
Remove the sauce from the heat and stir in 1 cup of the cheese. Let it stand for 1 minute.
Stir in the broccoli, chicken and mustard and pour it into the prepared casserole dish.
Bake for 20 minutes, top with the remaining 1/2 cup of cheese, then bake for 5 more minutes until the cheese is melted.
Let your casserole stand for 10 minutes before serving.
Lemon Chicken Primavera
1/3 cup all-purpose flour
1/4 teaspoon ground black pepper
1 pound boneless, skinless chicken breast, pounded until thin
2 eggs, lightly beaten
3 tablespoons canola or olive oil butter, divided
1 large shallot, finely diced
1 cup water
2 tablespoons lemon juice
1 tub Knorr Homestyle Stock -- chicken
6 ounces (about 1 cup) asparagus, trimmed and cut into 1/2-inch slices on the diagonal
Combine the flour and pepper in a shallow dish. Dip the chicken into the eggs and then the flour to coat; shake lightly and set aside.
Melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat. Brown the chicken, turning it once, about 5 minutes (it will finish cooking later). Remove it from the skillet and set aside.
Melt the remaining tablespoon of butter in the same skillet over medium heat and cook the shallots, stirring occasionally, until tender.
Stir in the water and stock until the stock is melted.
Bring the mixture to a boil over high heat, stirring frequently.
Add the asparagus and return the chicken to the skillet.
Reduce the heat to low and simmer until the chicken is thoroughly cooked and the asparagus is tender (about 3 minutes).
Stir in the lemon juice and serve.
Simple Chicken Noodle Soup
1 tablespoon vegetable oil
1 medium onion, finely diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
6 cups water
2 tubs Knorr Homestyle Stock -- chicken
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 ounces egg noodles
Heat the oil in a large sauce pot over medium heat and cook the onion, carrot and celery, stirring occasionally, until vegetables are tender (about 5 minutes).
Stir in the water and stock and bring to a boil over high heat, until the stock is melted.
Reduce the heat to low, add the chicken, and simmer uncovered for 10 minutes.
Stir in the noodles and simmer for an additional 5 minutes until the noodles are tender and the chicken is thoroughly cooked.