Preheat oven to 425 degrees F.Combine the first four ingredients and set aside.Separate the 2 soups in separate bowls and add ½ of a soup can of water to each; stir well and set aside.
Place 1/3 of the dressing mixture into a lightly buttered 9×13x2 inch baking dish.Layer ½ of the chicken or turkey over the dressing mixture and pour celery soup over it.Layer another 1/3 of the dressing mixture, followed by the remaining chicken or turkey.Pour the turkey soup over and top with the remaining dressing mixture.
Drizzle with melted butter and pat the casserole firmly into the dish.Bake for 20-30 minutes until bubbly and lightly browned.
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
¼ cup all-purpose flour, divided
2 ½ cups reduced sodium chicken broth
2 ounces deli ham, chopped
2 ounces Swiss cheese, grated
PREPARATION
Toss chicken pieces in about 2 tablespoons of flour, until well-coated, adding more if necessary.
In a well-oiled skillet over medium-high heat, cook chicken for 6-8 minutes, turning once, or until just cooked through.Remove and set aside tenting with foil to keep warm.
Reduce heat and whisk remaining 2 tablespoons flour into remaining oil in the pan, adding a little more if the pan is particularly dry, until the flour is absorbed.Add chicken broth, increase heat and bring to a simmer, scraping up any bits of flour stuck to the pan.Cook until the sauce begins to thicken, stirring frequently.Add chicken and ham to pan and stir to coat.Sprinkle Swiss cheese on top and cover.Reduce heat to low and cook for 1 to 2 minutes or until cheese melts.
Source: Atlanta Journal Constitution - March 12, 2009
6-7 cups boneless, skinless cooked chicken, torn into 1 inch pieces
¼ teaspoon salt
16 ounce bag frozen peas and carrots
1 cup sweet onions, finely chopped and sauté
PREPARATION
Crust:In a food processor, pulse a few times to combine the flour, salt and baking powder.Add in the butter and shortening and pulse until the mixture is crumbly (pea size lumps).Mix the vinegar with 4 tablespoons of water.Pour the water mixture into the processor with the flour and pulse until the dough begins to come together, adding additional tablespoon of water, if needed.Remove from processor and form dough into a flattened disk.Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling:Heat the butter until melted and then stir in the flour.Cook the roux for several minutes and then gradually pour in the stock, whisking constantly.Cook and stir sauce over medium heat until it comes to a boil, then reduce the heat and simmer for approximately 5 minutes, until thick.Stir in the chicken, vegetables and salt and pepper to taste.Spoon the filling into a 9×13x2 inch baking pan or a 2 ½ quart deep casserole dish.Roll the crust out slightly larger than the baking dish.Place it on top of the filling; cut several vent holes and use any scraps of dough to decorate.
Bake the pie in a pre-heated 375 degree F oven for 50-60 minutes, until the crust is golden brown and the filling is bubbly.
Using a rolling pin, pound the chicken breasts between 2 sheets of parchment or wax paper, until they are about ¼- ½ thick.Heat the oil in the skillet and sauté garlic slices until they soften and begin to brown, being carefully not to burn the garlic.Add the chicken breasts to the skillet and brown for about 3-5 minutes on each side.
Add the white wine, chicken broth, rosemary, salt and pepper to the chicken.Cover and let simmer for about 3-5 minutes or until the chicken is tender.Remove chicken from the skillet and place on a platter and keep warm.Scrape any remaining chicken bits from the bottom of the skillet and melt the unsalted butter into the remaining stock mixture.Cook on medium-high heat, until the stock thickens a bit.Pour over the chicken breasts and serve immediately.
1 slice of your favorite cheese – suggestions – white cheddar or fresh mozzarella
PREPARATION
Preheat oven to 350 degrees F.
Take one medium sized, boneless, skinless chicken breast and slice across the breast and open it up to make a larger, thinner breast.Drizzle some olive oil over the sliced breast and add the chopped garlic, fresh basil and cheese.Sprinkle with salt and freshly grated black pepper.Fold over the breast to enclose the garlic, basil and cheese mixture.Place in lightly oiled baking pan and bake in the oven for about 40-50 minutes until golden brown on the outside.Note:cooking times will vary dependent on how large the chicken breast.
Remove from oven and let sit for about 10 minutes.Serve with oven roasted potatoes, orzo or rice.
2 tablespoons fresh basil, chopped into chiffonade
9 ounces package mini penne pasta
1 cup heavy whipping cream or half and half
3 cups pulled cooked chicken meat
1 cup roasted red peppers, sliced
1 cup grated Parmesan cheese
Salt and freshly grated pepper, to taste
PREPARATION
Cook the pasta according to package instructions.Drain pasta and set aside.
While pasta is cooking, melt butter in a large skillet and then add the chopped garlic.Saute over medium heat until the garlic is soft.Add the pulled chicken, whipping cream, basil and roasted red peppers, heat until hot, approximately 3-5 minutes.Season with salt and pepper to taste.
Add the cooked pasta and Parmesan cheese to the chicken mixture and toss.Pile pasta onto large serving platter and garnish with additional chopped fresh basil. Serve with additional Parmesan cheese.
2 boneless chicken breasts, diced into 2-inch cubes
2 tablespoons olive oil
½ medium sweet onion, finely chopped
2 gloves garlic, finely chopped
½ cup low-sodium chicken stock
4 tablespoons fresh basil, chopped; extra for garnish
¾ cup freshly grated parmesan cheese; more for garnish
¼ cup heavy cream
½ lb orzo pasta
Salt and freshly grated pepper to taste
PREPARATION
Prepare orzo as directed.Drain and set aside.In a large skillet, heat olive oil and add chopped onions.Cook until the onions are tender and translucent.Add the diced chicken and chopped garlic.Over medium heat, cook until the chicken is tender and garlic softened, but make sure that the garlic does not burn, this is about 10 minutes.Add the chicken stock and simmer for another 10 minutes.Slowly add the heavy cream and fresh basil, bring to a simmer.Remove from heat and add the cooked orzo and parmesan cheese.Stir well, adding more grated cheese or cream to obtain the desired consistency.Garnish with extra basil and parmesan cheese.
I have made this recipe a number of times and it always turns out great.Soaking the chicken overnight in buttermilk is the key.The chicken fries up tender and moist and the overnight soak gives the chicken time to absorb all the great spice flavors.
Yield:Serves 4-6
INGREDIENTS
1 quart buttermilk, plus 2 cups
2 tablespoons hot sauce
2 chickens (3-4 lbs) cut up into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Salt and freshly ground black pepper
Peanut oil for frying
Warm honey for drizzle, if desired
PREPARATION
1.Combine 1 quart of the buttermilk, kosher salt and hot sauce in a large baking dish.Add the chicken and coat each piece.Cover and refrigerate for a minimum of 4 hours or overnight.Place remaining 2 cups of buttermilk in a bowl and refrigeration for later use.
2.Stir together the flour, garlic powder, onion powder, paprika and cayenne pepper in a large bowl.Divide the mixture among 2 shallow platters and season with salt and freshly ground black pepper.
3.Drain the chicken in a colander and pat dry.Dredge a few pieces at a time through the flour mixture and pat off the excess.Dip the chicken in the reserved buttermilk and then into the second platter of flour and pat off the excess flour.Place chicken pieces on a baking rack set over a baking sheet while the oil heats.
4.Pour about 3 inches of oil into a deep cast iron skillet (I think a cast iron dutch oven is ideal).Make sure that the oil does not come up more than one half up the sides of the skillet.Put the pot over medium high heat and heat the oil to 375 degrees F on a deep fryer thermometer.
5.Working in small batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until golden brown and cooked through, about 20 minutes.Remove from oil with slotted spoon and transfer to a rack to drain; repeat with the remaining pieces.
6.If desired, while hot, drizzle the chicken pieces with honey.
Preheat oven to 350 degrees F.Place chicken breasts skin side up on a large baking sheet.Drizzle olive oil over each breast and sprinkle with kosher salt and grated black pepper.Roast the chicken in the oven for approximately 50-60 minutes or until tender.Remove from oven and let cool.Meanwhile, chop celery, slice grapes in half and chop tarragon.When chicken has cooled, pull the chicken meat off the breast and slice in ½ inch cubes.Place cubed chicken in a large bowl and add the grapes, celery and tarragon.Toss mixture with ¾ cup mayonnaise until the chicken is coated.Season with salt and grated black pepper to taste. Refrigerate.
4 cups self-rising flour, divided – I prefer White Lily
1 cup buttermilk
Chicken
1 – 2-3 lb chicken fryer, cut into pieces
3 quarts water or combination of water and low sodium chicken broth
1 carrot – cut into small chunks
1 medium onion – coarsely chopped
1 tablespoon kosher salt
½ teaspoon freshly grated black pepper
4 tablespoons unsalted butter
1-2 cups half and half
PREPARATION
In bowl of food processor, add 3 cups of flour and chilled shortening.Pulse until the mixture is crumbly and coarse.Add in the butter milk and pulse again until the dough starts to stiffen.Add more flour if needed, so dough is not real sticky.Remove from processor and turn dough out onto a floured surface. Knead the dough until it is smooth.Roll dough out very thin – about ¼ inch.Let the dough rest for 15-20 minutes.Cut into 1×3 inch strips.Set the strips aside while preparing the chicken.
To prepare the chicken, combine chicken, water, carrots, onions, salt and pepper in a stock pot.Bring the chicken to a boil and then reduce to a simmer and cover.Simmer for about 50 minutes or until the chicken is tender.Remove chicken, strain broth and return to pot.Debone the chicken and cut meat into bite sized pieces.Bring the broth to a boil.Add butter.Adjust seasonings as desired.Drop dumplings, just a few at a time into the broth.Cover and simmer for about 15 minutes.Stir in milk and chicken.Turn off heat, cover and let stand for 5 minutes before serving.
Really does taste just like you roasted a chicken and homemade dressing. Very easy to make and the leftovers are even better the next day. I cooked chicken breasts that I had on hand and then diced them to include in the casserole. For even quicker preparation, you can buy the already cooked and diced chicken that is available at the supermarket and use it in the recipe. Serve with Oven Roasted Carrots with dill.
Yield: 6-8 Servings
INGREDIENTS
¾ cup chopped celery
½ cup sweet yellow onion – finely chopped
2 tablespoons parsley – finely chopped
1 stick, plus 2 tablespoons unsalted butter, divided
6 cups day old bread cubes
1 teaspoon kosher salt
Freshly grated black pepper to taste
½ teaspoon poultry seasoning
3 cups low sodium chicken broth
4 cups diced, cooked chicken
1 cup fine dry bread crumbs
PREPARATION
Preheat oven to 350 degrees F
In large skillet over medium heat, melt 1 stick of butter and add celery, onions and parsley.Saute’ for approximately 5 minutes until the celery is tender and onions translucent.Add bread cubes, salt, pepper and poultry seasoning.Toss lightly.Stir in broth and cubed chicken.Mix well and turn into a greased, shallow 3-quart casserole dish.Brown the breadcrumbs in the remaining 2 tablespoons of butter and sprinkle over casserole.Bake for 20-30 minutes until the breadcrumbs are lightly browned and the casserole is bubbly.Remove from oven and let sit for 5 minutes before serving.
Rub chicken breasts lightly with olive oil and season with grated black pepper and salt.Place on a shallow baking sheet and bake in oven for approximately 30-35 minutes.
While chicken is baking, in food processor, combine basil leaves and garlic.Begin processing and pour olive oil in a steady stream.Process until mixture begins to emulsify. Add walnuts and parmesan cheese and process for about 1 minute.
Heat whipping cream in saucepan until it begins to simmer.Slowly pour about ½ half of cream mixture into the food processor and pulse for approximately 20 seconds until incorporated.Pour mixture back into the saucepan with remaining cream and simmer for about 5 minutes until thickened.
Cook linguine, per instructions and drain.Toss with basil cream sauce and additional Parmigiano-Reggiano.Season pasta with salt and grated black pepper, to taste.
To Serve:Plate the linguine and top with sliced chicken breasts.Sprinkle with additional cheese and garnish with fresh basil leaves.
Preheat oven to 350 degrees.Place chicken breasts in a baking pan and rub chicken breasts with olive oil, sprinkle with salt and pepper.Roast chicken breasts for approximately 35-40 minutes, until done.When the chicken has been cooled, shred the meat, cover and set aside.
In a large stock pot, heat 3 tablespoons of olive oil.Add the onions, celery, carrots and cook over medium-low heat for 15 minutes or until the onions start to soften.Add the garlic and cook for 30 seconds, making sure that it doesn’t burn.
Add the chicken stock, tomatoes, including the puree, jalapenos, cumin, coriander, cilantro and salt and pepper to taste.Bring the soup to a boil, then lower the heat and simmer for about 30-45 minutes.Add the shredded chicken and simmer an additional 10-15 minutes.Serve the soup piping hot with grated cheddar cheese, sliced avocado, dollop of sour cream and tortilla chips.
Corn Tortilla Strips
Slice 6-8 corn tortillas in half and then crosswise into 1 inch strips.In heavy frying pan, heat 1 inch of cannola oil until the oil just starts to smoke.In small batches, carefully add the tortilla strips and fry until the strips are lightly browned.Approximately 1-2 minutes.Remove from oil and place on paper towels to drain.
