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Tuesday, 30 September 2014

CHICKEN AND DUMPLINGS



CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces

4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced 1/2 c. onion, coarsely chopped 2 tsp. salt
1/4 tsp. pepper 1/3 c. flour

1 c. milk
2 tsp. parsley, minced Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

CHICKEN AND BROCCOLI WITH RICE




CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water

1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup 1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)

Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

CHICKEN ALMOND CASSEROLE



CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup
1 c. sliced almonds 1/2 c. mayonnaise 1 c. celery, chopped 1/2 tsp. salt

1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

CHICKEN ALMOND CASSEROLE



CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup
1 c. sliced almonds 1/2 c. mayonnaise 1 c. celery, chopped 1/2 tsp. salt

1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

CHICKEN A LA WORCESTERSHIRE WINE SAUCE



CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil

2 1/2 lb. chicken, cut up Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed 1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce 1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.