Other recipes in this category
  • Chicken & Andouille Smoked Sausage Gumbo
    1 chicken cut up
    Garlic powder
    Cayenne pepper
    1 c. chopped onion
    1 c. chopped bell pepper
    1 c. chopped celery
    1 1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. cayenne pepper
    Vegetable oil
    7 c. chicken stock
    1/2 lb. Andoville sausage or Polish
    kielbasa in 1/4 cubes
    1 tsp. minced garlic
    2 c. okra (optional)
    Hot cooked rice
    Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions pepper and celery. Set aside. Combine flour 1/2 teaspoon salt 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat whisk in remaining 1/2 cup flour. Cook whisk constantly until roux is red brown (3-4 minutes). Don t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer stir in Andoville sausage and minced garlic. Simmer 45 minutes. Bone cooked chicken cut meat into 1/2 inch chunks. Stir in chicken. As a main course serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
  • Bema
    6 split chicken breasts rolled in
    poultry seasons and parsley
    1/2 lb. margarine
    1 c. chopped green pepper
    1 c. chopped onion
    4 c. chicken broth (2 cans College
    Inn)
    1 c. rice (Uncle Ben s wild and long
    rice works well)
    Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 1/2 hour. Remove breasts temporarily stir in peppers and onions add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.
  • Chicken And Noodles (Homemade)
    4 chicken breasts
    Boil chicken until done. Set aside chicken broth. Let breast cool somewhat and then remove meat in pieces. Put pieces of chicken back in broth. --NOODLES--
    1 c. all-purpose flour
    1/2 tsp. salt
    2 eggs beaten
    Mix flour and salt. Add egg. Turn dough onto a well floured surface. Knead and cover let stand 30 minutes. Roll dough out onto floured surface turning dough over and over until paper thin. Allow dough to dry 1 hour then cut in strips then allow noodles to dry completely. Add noodles to chicken and cook for about 20 minutes. You can add salt and pepper to taste.
  • Chicken Lala Pie
    1 pkg. family size chicken
    1 (8 oz.) sour cream
    1 pkg. Stove Top stuffing
    1/2 stick butter
    1 (8 oz.) can cream of mushroom soup
    Preparation time 400 degrees. Cooking time 45 minutes. Boil chicken let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan. Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken) 1/2 stick of butter let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing. Spread over top of casserole. Bake at 400 degrees for 45 minutes.
  • No - Peek Skillet Chicken
    2 tbsp. olive or vegetable oil
    2 1/2 to 3 lb. chicken cut into
    serving pieces
    1 (14 oz.) can whole tomatoes
    peeled undrained
    1 (4 1/2 oz.) jar sliced mushrooms
    drained
    1 garlic clove minced
    1 env. Lipton Recipe Secrets onion
    soup mix
    Hot cooked noodles
    In a 12 inch skillet heat oil and brown the chicken drain. Stir in tomatoes mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve if desired over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.