Birds Eye Voila!® Recipes

SIMPLE SERVING SUGGESTIONS
SHRIMP SCAMPI Enhancements SHRIMP SCAMPI Sprinkle with 1 tablespoon chopped, fresh basil and the zest from a lemon Serve with grilled sourdough bread for dipping
RECIPES
ALFREDO CHICKEN Almond Alfredo Chicken Skillet Alfredo Chicken with Grapes Creamy Alfredo Bacon Soup	BEEF LO MEIN Asian Beef Noodle Soup	CHICKEN STIR-FRY Chicken Stir Fry Lettuce Wraps Tropical Chicken Stir Fry
GARLIC CHICKEN Mexican Garlic Chicken Skillet Tomato Basil Chicken Skillet Chicken Chipotle Chowder	GARLIC SHRIMP Lemon Dill Garlic Shrimp Skillet Creamy Garlic Shrimp Skillet	TERIYAKI CHICKEN Island Teriyaki Voila!® Teriyaki Voila!® Salad Chicken Teriyaki Soup
THREE CHEESE CHICKEN Cheesy Chicken Skillet Ole´! Chicken Bacon Skillet Beer Cheese Chicken Soup

Almond Alfredo Chicken Skillet

Ingredients

1 package (23 ounces) BIRDS EYE Alfredo Chicken Voila!®
1 can (10 ¾ ounces) cream of celery soup
2 tablespoons water
1/3 cup toasted almonds

Pour Alfredo Chicken Voila!® into a large skillet. Add soup and water; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot. Sprinkle almonds over top and serve.

Makes 4 servings.

Alfredo Chicken with Grapes

Ingredients

1 package (23 ounces) BIRDS EYE Alfredo Chicken Voila!®
½ cup white table wine
½ cup green grapes, halved

Pour Alfredo Chicken Voila!® into a large skillet. Add wine; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium, cover and simmer, stirring frequently for 8 to 10 minutes or until hot. Stir in grapes just before serving.

Makes 4 servings.

Creamy Alfredo Bacon Soup

Ingredients

1-23 ounce bag Birds Eye Alfredo Chicken Voila!®
2 slices thick cut bacon, chopped
½ cup chopped onion
1 teaspoon minced garlic
½ cup chopped red bell pepper
½ cup corn
1 cup chicken broth
1 cup 2% milk
¼ teaspoon dried basil
½ cup shredded 6 Cheese Italian Blend cheese
Salt and pepper

In a large skillet, cook bacon, onion, garlic and red bell pepper until soft, about 10 minutes; set aside. Prepare Birds Eye Alfredo Chicken Voila according to package directions in a large stockpot. Add bacon mixture, corn, chicken broth, milk, basil and cheese. Bring to a low boil, reduce heat and simmer 10 -15 minutes, stirring frequently. Season with salt and pepper. Garnish with additional shredded cheese if desired.

Makes 3 servings.

Asian Beef Noodle Soup

Ingredients

1-21 ounce bag Birds Eye Beef Lo Mein Voila!®
1 cup sliced mushrooms
4 ounces sugar snap peas
3 cups beef broth
1 tablespoon soy sauce
2 scallions, sliced

Prepare Birds Eye Beef Lo Mein Voila according to package directions in a large stockpot. Add mushrooms, sugar snap peas, beef broth and soy sauce. Bring to a boil, reduce heat and simmer until vegetables are tender, about 10-15 minutes. Garnish with sliced scallions.

Makes 3 servings.

Island Teriyaki Voila!®

Ingredients

1 package (22 ounces) BIRDS EYE Teriyaki Chicken Voila!®
3 tablespoons rum (optional)
2 tablespoons water
¼ cup chopped green onions
¼ cup cashews
½ cup coconut

Pour Teriyaki Chicken Voila!® into large skillet with rum and water. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot. Stir in onion, cashews, and coconut and serve.

Makes 4 servings.

Teriyaki Voila!® Salad

Ingredients

1 package (22 ounces) BIRDS EYE Teriyaki Chicken Voila!® cooked according to package directions and chilled
1 container (3 ounces) chow mien noodles
½ cup peanut oil
½ cup rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1/3 cup cashews

In large bowl, toss together Teriyaki Voila!®, chow mien noodles and cashews. In a small bowl, combine peanut oil, vinegar, sugar and sesame oil with wire whisk. Pour dressing over noodle mixture; toss to coat. Serve.

Makes 6 servings.

Chicken Teriyaki Soup

Ingredients

1-22 ounce bag Birds Eye Teriyaki Chicken Voila!®
1 cup sliced shitake mushrooms
1 cup shredded cabbage
3 cups chicken broth
2 tablespoons soy sauce
¼ cup sliced scallions
Asian chili oil

Prepare Birds Eye Teriyaki Chicken Voila according to package directions in a large stockpot. Add mushrooms, cabbage, chicken broth and soy sauce. Bring to a boil, reduce heat and simmer until vegetables are tender, about 15– 20 minutes. Stir in sliced scallions; garnish each serving with a drizzle of chili oil.

Makes 3 servings.

Mexican Garlic Chicken Skillet

Ingredients

1 package (22 oz) BIRDS EYE Garlic Chicken Voila!®
1 can (14 ounces) black beans, drained & rinsed
1 can (4 ounces) chilies
1 cup chunky salsa

Pour Garlic Chicken Voila!® into a large skillet. Add black beans, chilies and salsa; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot.

Makes 4 servings.

Tomato Basil Garlic Chicken Skillet

Ingredients

1 package (22 ounces) BIRDS EYE Garlic Chicken Voila!®
1 cup tomato basil flavored spaghetti sauce
1 can (4.5 ounces) sliced mushrooms

Pour Garlic Chicken Voila!® into a large skillet. Add spaghetti sauce and mushrooms; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot. Sprinkle with cheese.

Makes 4 servings.

Chicken Chipotle Chowder

Ingredients

1-22 ounce bag Birds Eye Garlic Chicken Voila!®
1-10 ¾ ounce can cream of chicken soup
1 cup heavy cream
1 cup water
1 tablespoon minced chipotles in adobo sauce*
Salt and pepper

Prepare Birds Eye Garlic Chicken Voila according to package directions in a large stockpot. Add cream of chicken soup, heavy cream, water and minced chipotles. Bring to a boil, reduce heat and simmer 15 minutes. Season with salt and pepper.

Makes 3 servings.

*For a spicier soup, add an additional 1 tablespoon minced chipotles in adobo sauce.

Lemon Dill Garlic Shrimp Skillet

Ingredients

1 package (22 oz) BIRDS EYE Garlic Shrimp Voila!®
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon fresh dill, chopped

In a large saucepan, combine Garlic Shrimp Voila!®, lemon juice, zest and dill. Bring to a simmer over medium high heat. Reduce heat to medium low and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot.

Makes 4 servings.

Creamy Garlic Shrimp Skillet

Ingredients

1 package (22 oz) BIRDS EYE Garlic Shrimp Voila!®
3 tablespoons white wine
½ cup sour cream
2 tablespoons shredded parmesan cheese

Pour Garlic Shrimp Voila!® into a large skillet. Add wine and sour cream; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot. Sprinkle with cheese.

Makes 4 servings.

Creamy Primavera Soup

Ingredients

1-22 ounce bag Birds Eye Pasta Primavera with Chicken Voila!®
1 cup chicken broth
1 ½ cups half and half cream
1 cup Birds Eye Garden Peas
1 tablespoon pesto

Prepare Birds Eye Pasta Primavera with Chicken Voila according to package directions in a large stockpot. Add chicken broth, half and half cream, Birds Eye Garden Peas and pesto. Bring to a boil, reduce heat and simmer for 15- 20 minutes. Season with salt and pepper. Garnish with additional pesto if desired.

Makes 3 servings.

Chicken Stir Fry Lettuce Wraps

Ingredients

1 package (22 ounces) BIRDS EYE Garlic Chicken Voila!®
¼ cup chopped scallions
¼ cup sliced almonds
8 large lettuce leaves, washed and dried

Pour Chicken Stir Fry Voila!® into a large skillet. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium, cover and simmer, stirring occasionally for 8 to 10 minutes or until hot. Stir in scallions and almonds. Divide mixture evenly between lettuce leaves; roll up. Serve immediately.

Makes 4 servings.

Tropical Chicken Stir Fry

Ingredients

1 package (22 ounces) BIRDS EYE Chicken Stir Fry Voila!®
1 can (8 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
½ cup cashews

Pour Chicken Stir Fry Voila!® into a large skillet. Stir in pineapple. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium, cover and simmer, stirring occasionally for 8 to 10 minutes or until hot. Gently stir in oranges and cashews just before serving.

Makes 4 servings.

Southwest Chicken Chili

Ingredients

1-22 ounce bag Birds Eye Southwestern Chicken Voila
1/3 cup plus 2 ½ cups V-8 juice
1 cup diced tomatoes
Hot sauce
Sour cream
Shredded cheddar cheese
Tortilla chips

Prepare Birds Eye ga Voila according to package directions in a large stockpot, using 1/3 cup V-8 juice instead of water. Add 2 ½ cups V-8 juice and diced tomatoes. Bring to a boil, reduce heat and simmer for 10-15 minutes. Serve garnished with hot sauce, sour cream, cheddar cheese and tortilla chips.

Makes 3 servings.

Cheesy Chicken Skillet Ole´ !

Ingredients

1 package (22 oz.) BIRDS EYE Three Cheese Chicken Voila!®
1 can (14 ½ ounces) Mexican stewed tomatoes
1 can (15 ounces) garbanzo beans, drained
1 tablespoon cilantro

Pour Three Cheese Chicken Voila!® into a large skillet. Add tomatoes, beans and cilantro; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot.

Makes 4 servings.

Chicken Bacon Skillet

Ingredients

1 package (20 ounces) BIRDS EYE Three Cheese Chicken Voila!®
1 can (14.5 ounces) diced tomatoes
5 slices bacon, cooked and crumbled

Pour Three Cheese Chicken Voila!® into a large skillet. Add tomatoes and bacon; stir to blend. Heat to a simmer over high heat, stirring occasionally. Reduce heat to medium and cover. Simmer, stirring frequently, for 8 to 10 minutes or until hot.

Makes 4 servings.

Beer Cheese Chicken Soup

Ingredients

1-22 ounce bag Birds Eye Three Cheese Chicken Voila!®
1-12 ounce beer
1 pound processed American cheese loaf, cut into ½-inch pieces
½ cup chopped red bell pepper
1 teaspoon minced garlic
1 cup Birds Eye Garden Peas
1 teaspoon chicken bouillon powder or paste
Salt and pepper

Prepare Birds Eye Three Cheese Chicken Voila according to package directions in a large stockpot. Add beer, cheese, red bell pepper, garlic, peas and chicken bouillon. Bring to a boil, reduce heat and simmer 20 minutes. Season with salt and pepper.

Makes 3 servings.

Corporate | Contact Us | Privacy Policy | FAQ