PERDUE® Short Cuts Make Dinner Easy!

Finally, PERDUE® chicken is sold in the Denver area! I’m loving their “Short Cuts” chicken breast. These make dinner so fast an easy! To prove just how easy it is, I gave a couple of coupons to some friends to see what they could come up with short notice. Cara from Lakewood Macaroni Kid made a Green Chili Casserole and Tracee from the The Tenley Project™ made Baked Spaghetti with Chicken. You will find their recipes below.

ETA – In the Denver area we have three of their flavors – Original Roasted, Grilled, & Southwestern Style.

But first… You can win your own package of PERDUE® Short Cuts! I have 5 (FIVE!) coupons to give away! All you have to do is visit PERDUE® online and come back and leave a comment as to which variety of PERDUE® Short Cuts you would buy and what recipe you would use them in! Extra entries if you post a link or full recipe in your comment and even more entries if “like” them on facebook, just make sure you come back here and leave a comment that you did! (You can “like” us on facebook too. ;) We don’t bite!) Contest ends June 5th, 2011. Five winners will be notified by email.

Green Chili Chicken Casserole
green chili casserole1 package of PERDUE® Short Cuts Southwestern Style diced or chopped
1 can cream of chicken soup
1 can of diced green chilies
1 small onion diced
1 can of Herdez salsa verde (or 8 oz of any salsa verde)
2 cups of shredded cheddar cheese (any type, we like a mexican mix)
8 flour tortillas (cut up into bite size pieces)
1 tbsp of olive oil
2 tbsp of southwestern or taco seasoning (we love Pampered Chef’s Southwestern seasoning but regular taco seasoning works well too)

Heat olive oil in bottom of pot. Add onions and cook until translucent. Add cream of chicken soup, salsa verde, diced green chilies, chicken and southwest seasoning to pot. Mix together well and let simmer for several minutes (5-10) to blend flavors.
Take a spoonful of chicken mixture and spread into the bottom of a 9×13 pan, just enough to cover bottom. Place a layer of flour tortillas. Spoon half of the chicken mixture over tortillas. Top with 1 cup of cheese. Repeat.
Place in a 325 degree oven and bake until cheese is nice and bubbly.

This is a great recipe to double and make one giant pan or make one for dinner and one for the freezer. It is a hit with our entire family!

EASY Baked Spaghetti with Chicken

1 package PERDUE® Short Cuts grilled chicken
1 box of whole wheat pasta (linguine, spaghetti, or rotini)
1/4 cup roasted peppers (chopped)
1 jar of spaghetti sauce
1 cup of nonfat or lowfat cottage cheese
1/2 cup chopped spinach
1/2 cup shredded mozzarella cheese
garlic salt and pepper to taste

Cook pasta as directed. Strain pasta and place in baking dish. Stir in spaghetti sauce, roasted peppers, chopped spinach, chopped chicken strips and season to taste. Spoon cottage cheese onto the pasta mixture and then sprinkle the mozzarella cheese on top. Bake at 325 degrees for 10-15 minutes until cheese is bubbling. Serves 6-8 people.

Perdue Short Cuts Southwestern Style

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disclosure: I was given coupons for myself, as well as some to giveaway. No monetary compensation was made for this post.

Emily

Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), self-proclaimed tortoise wrangler. I knit, I get crafty, I tweet.

Comments

  1. Veronica Garrett says

    I would buy the Original Roasted. I would use them in my chicken casserole.

  2. Betty C says

    I would get the PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted, 9 oz. to use in the Cashew Honey Chicken recipe on their site.

  3. Sara Filler says

    I would like to try the shortcuts grilled italian style in the Garlic Chicken Melt recipe off their website.

  4. James Coyne says

    I would get the breaded freshly prepared chicken and i would try the bunny in a garden salad

  5. Mary Gardner says

    i would get the grilled chicken breasts to use in sandwiches, salads, over rice, and on and on…

    jagar0047 at yahoo dot com

  6. Kimberly L says

    I would buy the SHORT CUTS® Carved Chicken & Turkey Breast and try the Chicken Alfredo Primavera recipe

  7. Annemarie says

    I would get the PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted, 9 oz. and make the Chicken Penne Vodka:

    Ingredients

    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted, 9 oz.
    1 package penne pasta (16 ounces)
    1 can crushed tomatoes in puree (28 ounces)
    1/4 cup vodka
    1/2 cup heavy cream
    1/4 cup chopped parsley
    1/4 cup grated Parmesan cheese
    Ground pepper to taste

    Preparation Steps

    1. Cook pasta according to package directions.
    2. In large saucepan over medium heat, combine chicken, tomatoes and vodka. Simmer, uncovered, 10 minutes. Add cream and parsley; stir 1 minute until heated through.
    3. To serve, top pasta with sauce. Sprinkle with cheese and pepper.

  8. kolpin says

    the Santa Fe Chicken Soup recipe:

    http://www.perdue.com/chicken-recipes/santa_fe_chicken_soup.html?type=product&choice=SHORT+CUTS%AE+Carved+Breast+Strips

    Ingredients

    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style, 9 oz.
    1 can (49.5 ounces) chicken broth
    1 can (15 ounces) pintos beans, rinsed and drained
    1 can (11 ounces) Mexican-style corn, undrained
    1 can (10 ounces) diced tomatoes with mild green chiles, undrained
    1/2 cup quick cooking rice
    2 tablespoons minced fresh cilantro
    1 lime, thinly sliced

    Preparation Steps

    In a large saucepan combine chicken broth, chicken, beans, corn and tomatoes with chiles. Bring to a boil over medium-high heat.
    Add rice, reduce heat to low, cover and simmer 10 minutes until rice is tender. Stir in cilantro.
    Spoon soup into bowls and garnish each serving with a slice of lime. Serve with a basket of warm flour tortillas.

  9. kolpin says

    i like the PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style, 9 oz. in the Santa Fe Chicken Soup recipe
    kolpin4680 at gmail dot com

  10. Elaine Lund says

    I would like the grilled chicken breasts to have on hand for a chicken ceaser salad!

  11. elka the mad hatter says

    I’d like to use the Southwestern style in tacos or my chili

    electricisland(at)gmail.com

  12. says

    I would get the Perdue Shortcuts Grilled Italian Style and make the yummy Chicken Pita Pizzas

    Ingredients

    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style, 9 oz.
    4 Pita pocket breads (6 inches)
    1/2 cup favorite prepared pizza sauce (alternate: spaghetti sauce)
    1 cup shredded low-fat mozzarella cheese (4 ounces)

    Preparation Steps

    1. Arrange pita breads on cookie sheet.
    2. Spread each with 2 tablespoons pizza sauce; top with chicken and sprinkle with cheese.
    3. Place in preheated broiler 3 inches from heat source for 2 minutes, or until hot and cheese is golden and melted.

  13. LeAnn V says

    I would choose the Southwestern and make the Green Chili Chicken Casserole. I’m a huge fan of Green chili’s!!

  14. Charity L. says

    I would love to try the Italian Cuts and the Grilled would go good in my Caesar Salads:) Please enter me. Thanks!

  15. kittycardero says

    I would use the PERDUE® SHORT CUTS® Carved Chicken Breast, Roasted Garlic with White Wine in chicken alfredo.

  16. amy deeter says

    Grilled Italian Style for the Tortellini with Broccoli & Chicken
    amy16323(at)gmail(dot)com

  17. Stephanie Phelps says

    I love the PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style, 9 oz.
    I would use them in the BBQ Chicken Empanadas.. Yummy!
    Ingredients
    1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style, 9 oz.
    (alternate: PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted)
    1/4 cup barbecue sauce
    2 tablespoons finely chopped green onion
    1 cup (4 ounces) shredded cheddar/jack cheese
    1 jalapeno pepper, seeded and finely chopped
    1 can (16.3 ounces) jumbo homestyle refrigerated biscuits
    1 beaten egg yolk mixed with 1 teaspoon water

    Preparation Steps
    Preheat oven to 375°F. Chop chicken into 1-inch pieces and combine with barbecue sauce, onion, cheese and jalapeno pepper.
    Roll biscuits out on lightly floured surface, to discs about 4 1/2 inches in diameter. Brush outer edges of the disc with egg mixture. Place about 1 heaping tablespoon of chicken mixture in center of each disc. Fold half the dough over the filling and press the edges with a fork to crimp. Place empanadas on ungreased cookie sheet and brush tops with remaining egg yolk.
    Bake at 375°F for 17 to 20 minutes or until golden brown top.

    my4boysand1@gmail.com

  18. marie sierra says

    i would love to try the BBQ shortcuts and watermelon-tomato salad! sounds yummy!

  19. Kim R. says

    I’d love to try this receipe:

    BBQ CHICKEN PIZZA

    Ingredients:

    PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts

    Skim milk mozzarella cheese

    Fork (pulled-pork style chicken)

    Bowl for tossing chicken with BBQ sauce

    BBQ sauce

    Pizza dough

    Pizza peel or Cookie sheet

    Cilantro garnish

    Instructions:

    1.Pre-heat your oven to 500. Calculate four ounces of chicken per person, unwrap and place in simmering water. Cook 4-5 minutes or until chicken is cooked through.
    2.When chicken is cool enough to handle, using a fork shred chicken “pulled pork” style and place in a bowl. Toss with your favorite BBQ sauce.
    3.Stretch pizza dough into a circle and place on pizza peel or cookie sheet. Distribute BBQ chicken evenly over stretched pizza dough, sprinkle with skim milk mozzarella cheese and bake 10-12 minutes in pre-heated oven. Garnish with cilantro.
    4.Cut and serve immediately.

  20. Rebecca Shockley says

    I like the grilled chicken and roasted chicken shortcuts and I would use it in some kind of sald or burritos!

  21. says

    I would like to get the PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style and use them in my chicken chili!
    I would use this chicken instead of the can!

    This is all your really need. However, I did add a tub of the Philadelphia Original Cooking Cream to it.
    That made it real creamy and some ate it on chips!

    1 package McCormick White Chicken Chili Seasoning Mix
    1 cup Water
    1 can Chicken
    1 large can Great Northern Beans (do not drain)
    Dump it all in the pot and heat it up.

    Now, I did add a tub of the Original flavor Philadelphia Cooking Cream.
    It made it Creamy.

  22. Steph S says

    I would use the Southwestern style to make pie iron quesadillas on our next camping trip!

  23. Donna says

    I use Perdue grilled chicken and roasted chicken shortcuts, LUV them. I use them in soups, stir fries, pretty much anything calling for chicken! My fav is chicken and broccoli in garlic sauce:
    1 tsp olive oil, 1/2 tsp minced garlic, 4 oz Perdue chicken shortcuts, pinch dried thyme, salt & pepper, 1 c frozen broccoli florets, 1/2 c chicken broth, 1 c cooked brown rice… Heat oil in lg skillet over med/high heat. Add garlic, sauté one min. Season chicken w/ thyme, salt & pepper, add to skillet. Heat thoroughly 1-2 min. Add broccoli; cook 1 min. Add broth, cover and cook 5 min. Serve over rice. Serves 1.
    So fast, less than 15 min to prep and cook!!

  24. SaraLee E says

    I like the PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style and use them in a quick dinner of chick burritos.

  25. Kelly H. says

    I would use the original flavor or grilled Italian flavor short cuts on the Chicken Pita Pizzas.

  26. Stephanie says

    I would make the Balsamic Chicken Salad using the Original flavor short cuts.

  27. Sarah W says

    I would get the original roasted variety and use it to make white bean chicken chili. I love any product that makes dinner more convenient!

    fs4sarah at gmail dot comn

  28. LAMusing says

    I’d like the Grilled Italian Style to use in the Chicken Alfredo Primavera recipe

  29. Denise B. says

    I would get the “Carved Chicken Breast, Grilled Italian Style” and make “Chicken Pita Pizzas” with it.

  30. susie lee wiener says

    tweeted your super giveaway using your tweet button.

    swiener1[at]tampabay.rr.com

  31. susie lee wiener says

    i’d get their carved turkey breast too. Sounds yummy!

    swiener1[at]tampabay.rr.com

  32. says

    thanks for hosting this wonderful giveaway! i’d choose the PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style and use them in a quick dinner of chick burritos…with lettuce, tomato, cheese, salsa and sour cream! yum!

  33. says

    I would get PERDUE® SHORT CUTS® Carved Turkey Breast, Oven Roasted,

    I would use it in Turkey and Herb Stuffing Bake.

    janetfaye (at) gmail (dot) com

  34. april yedinak says

    I would like to try the Honey Roasted Chicken and make Honey Cashew chicken.
    ape2016(at)aol(dot)com

  35. Cynthia C says

    I would use the PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style to top an Italian tossed salad

  36. Kelly D says

    I would try the Honey Roasted variety. I would make the Tortellini with Broccoli & Chicken

  37. Amber says

    I would get the PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style, 9 oz. to make chicken salad!

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