Category Archives: 06. Chicken & Turkey

Chicken and Dumplings

067 (2)

Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

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Roast Sticky Chicken-Rotisserie Style

119

Roast Sticky Chicken-Rotisserie Style

 

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onion, quartered

2 Tablespoons minced garlic

1 (4 pound) whole chicken

Butter

 

In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder

Rinse chicken cavity, and pat dry with paper towel

Place pats of butter, coated with seasoning, under the skin of the chicken

Rub chicken inside and out with spice mixture

Place onion and minced garlic into the cavity of chicken

Place chicken in a re-sealable bag or double wrap with plastic wrap (I placed it right in my crock)

Refrigerate overnight or at least 4 to 6 hours

Lay uncut carrots and celery on bottom of crock pot as a rack for holding the chicken up out of the liquid

Set cooker to high for 4 hours

Occasionally baste the chicken with the liquid from the bottom of the crock

Internal temp should be at least 160 degrees

I placed the chicken in the oven on broil for about 5-8 minutes to give it a crisp coating

While chicken is standing, melt 1/4 stick of butter in a small pan

Add 4 tablespoons of flour, stir to thicken

Add 1-2 cups of pan juices or stock to make gravy

257

Garlic Lemon Double Stuffed Chicken

 

229

Garlic Lemon Double Stuffed Chicken

4 boneless, skinless chicken breast

1 (8 ounce) package softened cream cheese

1 (8 ounce) Cheddar cheese

1 cup milk

1 1/2 cups seasoned bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt

1/2 teaspoon paprika

 

Preheat oven to 350 degrees

Lightly grease a shallow baking dish

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through

Mix Cheddar Cheese and softened cream cheese together in a small bowl

Add equal amounts to each chicken breast

Close and set aside

Pour milk into a shallow bowl

In a separate bowl, combine breadcrumbs and Romano cheese

Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat

Place breasts side by side in the baking dish, tucking edges under to seal

Melt butter in a small saucepan over medium heat

Stir in lemon juice and garlic, and drizzle evenly over chicken

Season breasts with garlic salt and paprika

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear

Easy Casserole

014

Easy Casserole

Serves 6-8

This casserole can be made with any cooked meat you have on hand.

Pictured casserole was made with roasted turkey.

 

20 ounces of cooked diced meat (Chicken, Turkey, Ham, Tuna, Beef)

2 cans cream soup, I used cream of celery for this casserole

1 cup milk

1 cup frozen peas

1 cup frozen carrots

12 ounce bag of wide noodles

 

Preheat oven to 400 degrees

Cook noodles a bit firm, according to package directions

Drain and rinse with cold water to stop them from cooking

In a large bowl, mix together the meat, soup, milk, peas, carrots and noodles

Spread into a greased 9×13 casserole pan

Cover and bake for 20 minutes

Uncover and top with bread crumbs and shredded cheese

Bake another 10 minutes or until cheese melts

Enjoy!

Lemon Chicken Piccata

192

 

Lemon Chicken Piccata

 

3 skinless, boneless chicken breast, pounded flat and cut into 1/2-1 inch strips

Salt and pepper to taste

1/2 cup all-purpose flour, more as needed

2 tablespoons vegetable oil, more as needed

2 cloves garlic, minced

2 cups chicken broth

1 lemon, thinly sliced, peel off pith

1/2 cup lemon juice

4 tablespoons capers, drained and rinsed

6 tablespoons butter

1 tablespoon minced parsley

 

Preheat oven to 200 degrees.  Place a serving platter into the oven to warm.

 

Season the chicken breast pieces with salt and pepper and coat them in flour.

 

Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side.  Add oil as needed

 

Place the chicken pieces onto the warmed platter in the oven.

 

When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

 

Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds.

 

Pour in the chicken broth, Scrape and dissolve any brown bits from the bottom of the skillet.

 

Let cook, stirring occasionally, until the sauce reduces to about 8 minutes.

 

Stir in the lemon slices and continue cooking about 5 minutes

 

Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.

 

Drop the butter into the skillet and swirl it in the skillet until the butter is melted and incorporated.

 

Add the parsley; remove from heat and set aside.

 

Arrange the chicken on serving plates and spoon sauce over each portion to serve.

 

I served ours with broccoli and rice

 

Apple Stuffed Chicken Breast

049

Apple Stuffed Chicken Breast

 

4 skinless, boneless chicken breasts

1 1/2 cup chopped/shredded apple

1/4 cup shredded carrot

2 tablespoon melted butter

1/2 cup shredded Cheddar cheese

4 tablespoon brown sugar

2 teaspoon cinnamon

1 teaspoon Adobo or other seasoning

2 tablespoon Italian-style dried bread crumbs

 

2 tablespoons butter

1/2 cup apple juice

1/2 cup chicken stock

1 tablespoon water

1 tablespoon cornstarch

 

Combine apple, carrots, melted butter, cheese, brown sugar, cinnamon, seasoning and bread crumbs

Flatten chicken breasts to 1/4 inch thickness

Divide apple mixture between chicken breasts, and roll up each breast

Secure with toothpicks

Melt butter in a 7 inch skillet over medium heat

Brown stuffed chicken breasts

Add juice and chicken stock, Cover, Simmer for 15 to 20 minutes, or until chicken is no longer pink

Transfer chicken to a serving platter

Combine 1 tablespoon water and cornstarch; stir into juices in pan

Cook and stir until thickened

Pour gravy over chicken, and garnish with parsley. Serve.

I served ours with a side of couscous and carrots

An alternative to serving it is to cut it into slices to show off the filling and pour gravy over top

Chicken with Sun-Dried Tomato Cream Sauce

sundried tomato and cream sauce over chicken

Chicken with Sun-Dried Tomato Cream Sauce

 

4 boneless, skinless chicken breasts

Salt and black pepper

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1/2 cup sliced sun dried tomatoes

1/2 cup grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

 

Preheat oven to 400 degrees

Season chicken with salt and pepper

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat

Add chicken; sear both sides until golden brown, about 2-3 minutes per side

Remove from pan and set aside

Melt remaining tablespoon butter in the skillet

Add garlic, stirring frequently, until fragrant, about 1-2 minutes

Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes

Return chicken to the skillet

Place into oven and roast until completely cooked through, reaching an internal temperature of 160 degrees, about 15-20 minutes

We enjoy ours served over pasta