Homemade Organic Amazing Buffalo Chicken Dip

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup chicken stock into a deep frying pan with lid; Add the frozen chicken mix, celery and onions.  Simmer for 15 minutes over medium heat, covered. Break up the frozen chunks into smaller pieces, add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  2. In a deep frying pan, heat the butter until warm and bubbly; Saute the onions, celery and garlic until softened, approximately 5 minutes.
  3. Add the hot sauce, dill, parsley, paprika, then stir until well combined.
  4. Stir in the shredded chicken (if using), cream cheese and blue cheese; Cook until cheeses are melted and the dip thickens.
  5. Place into a warming slow cooker, or dip server; Serve warm.
  6. Enjoy!

Homemade Organic Dairyland Confetti Chicken Casserole

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. If using Homemade Organic Freezer Ground Chicken Mix: Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, carrots, celery and onion. Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Cover and simmer for an additional 5 minutes.  While the chicken mix is thawing, proceed with step 4.
  3. In a saucepan, combine carrots, onion, celery and chicken stock; Simmer for 20 minutes.
  4. Meanwhile, in a 3-quart casserole dish, mix shredded chicken/thawed chicken mix, soup, sour cream, mushrooms, Worcestershire sauce, salt and pepper; Add simmered vegetables along with the liquid into the casserole dish; Mix well.
  5. Prepare the Homemade Organic Confetti Topping.
  6. Drop the topping by the tablespoonful onto the chicken mixture.
  7. Bake in an oven preheated to 350° Fahrenheit for 40 to 45 minutes.
  8. Sprinkle with cheese and return to oven until melted, approximately 2-3 minutes.
  9. Enjoy!

Homemade Organic Shortcut Coronado Chicken

Here’s What You’ll Need:

Here’s How I do it:

  1. In a small saucepan combine rice, 2 cups chicken stock, and 2 Tbsp. butter; Cover and bring to a boil.
  2. Meanwhile, in a large skillet combine frozen chicken mix onion and 1/4 cup chicken stock; Cover and cook for 15 minutes over medium heat.
  3. Once boiling, reduce heat on the rice and cook for 40 minutes, or until rice is tender; Take off of heat, fluff with a fork and set aside.
  4. Break up the chunks of chicken, add garlic to pan; Cover and cook for an additional 5 minutes.
  5. Stir in tomato sauce, 1 cup of beer or chicken stock, paprika, chili powder, salt and Worcestershire sauce.
  6. Bring the mixture to a boil; Reduce heat and simmer for about 10 minutes.
  7. Combine flour and sour cream; Stir half of the pan juices into the sour cream; Return sour cream mixture to the pan.
  8. Cook and stir until the mixture is thickened and bubbly; Cook for an additional 2 minutes.
  9. Serve over the brown rice.
  10. Enjoy!

Homemade Organic Classic Chicken Pot Pie

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the pastry crust, if you haven’t all ready done so.
  2. Line a 9″ pie plate with one of the crusts;  Trim the crust at the edge of the pie plate.
  3. Preheat the oven to 425° Fahrenheit.
  4. Heat a medium skillet over medium-high heat.
  5. Add the schmaltz and allow to heat until bubbly.
  6. Add the carrots and celery and saute for 5 minutes.
  7. Add the onions and saute for another 3 minutes.
  8. Add the garlic and saute for an additional 2 minutes.
  9. Add the butter and flour to the mixture and stir until well blended.
  10. Pour the stock and chicken into the vegetable mixture.
  11. Bring to a boil.
  12. Once boiling, reduce the heat and simmer until the mixture is thick and bubbly.
  13. Pour the mixture into the pie crust.
  14. Top with the second pie crust; Cut slits into the crust to allow the steam to escape while cooking.
  15. Bake at 425° Fahrenheit for 25-30 minutes, or until the top crust is golden brown and the mixture inside is bubbly.
  16. Enjoy!

Homemade Organic Chicken Salad with Dill

Here’s What You’ll Need:

Here’s How I do it:

  1. Cook pasta in 2 quarts of salted boiling water for 12 minutes, or until al dente; drain.
  2. Combine cooked pasta, tomatoes, pickles, and green onions in a mixing bowl.
  3. Stir mayonnaise or cream gravy, dill, salt and pepper together until well blended.
  4. Cover and chill in the refrigerator for 3 to 24 hours.
  5. Before serving:  Spoon the salad mixture on top of salad plates lined with lettuce leaves.
  6. Enjoy!

Homemade Organic Chicken Enchiladas with Salsa Verde and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Make the sour cream sauce, if you haven’t all ready done so.
  3. Spread some of the salsa on the bottom of a 9″ x 13″ casserole dish.
  4. Add the shredded chicken with enough Salsa Verde to moisten; Set aside.
  5. Warm the tortillas on a skillet to make them more pliable, if necessary.
  6. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  7. Roll the tortilla; Place seam-side-down into the casserole dish.
  8. Repeat steps 2 – 3 until all enchiladas are completed.
  9. Spread the sour cream sauce over the enchiladas.
  10. Top with 2 Tbsp. salsa verde and cheese plus any remaining onions.
  11. Bake for 15 minutes at 350° Fahrenheit.
  12. Enjoy!

Homemade Organic Chicken Taco Bake

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat your oven to 350° Fahrenheit.
  2. Grease your pie plate with 1 tsp. lard, making sure to get all of the sides as well as the bottom thoroughly coated.
  3. Add 1 Tbsp. lard to a medium sized skillet over medium-high heat.
  4. Add the bell pepper, pickled jalapenos if using, and onion to the skillet and saute for about 4 minutes.
  5. Add the shredded chicken, salt and garlic; Saute for an additional minute.
  6. Pour the enchilada sauce into the skillet, and stir well.
  7. Add the corn and tomato, stir well and bring the mixture to a boil.
  8. Allow the mixture to simmer for about 10 minutes, or until the tomatoes get soft.
  9. Make a layer of the mixture on top of the greased pie plate.
  10. Add three flour tortillas.
  11. Add more of the mixture on top so that the tortillas are well coated.
  12. Sprinkle with 1/3 of the shredded cheese.
  13. Add three more flour tortillas.
  14. Add more of the mixture on top while making sure to coat the tortillas.
  15. Sprinkle with 1/3 of the shredded cheese.
  16. Add the final three flour tortillas.
  17. Add the remaining mixture on top of the tortillas.
  18. Sprinkle with the remaining cheese.
  19. Bake for 30 minutes at 350 ° Fahrenheit, or until the cheese is melted and slightly browned and the sauce is bubbly.
  20. Enjoy!