Recipes

Chicken Cobbler With Caramelized Sweet Onions

Chicken Cobbler With Caramelized Sweet Onions

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Ingredients

Makes 6 servings / Prep: 45 min., Bake: 40 min.

Instructions

  • Melt butter in a large skillet over medium heat; add Caramelized Sweet Onions, and cook 1 to 2 minutes.
  • Add flour; cook, stirring constantly, 1 minute.
  • Gradually stir in evaporated milk, chicken broth, and wine; cook, stirring constantly, 5 minutes or until thickened.
  • Add bouillon and pepper.
  • Remove from heat; stir in chicken and parsley.
  • Pour chicken mixture into a lightly greased 10-inch deep-dish pieplate.
  • Unroll piecrusts.
  • Sprinkle 1 piecrust with pecans and Parmesan cheese.
  • Top with remaining piecrust.
  • Roll into a 14-inch circle; press edges to seal.
  • Cut into ¾-inch-wide strips.
  • Arrange strips in a lattice design over filling, reserving any extra strips; fold edges under.
  • Bake at 425° for 35 to 40 minutes or until golden.
  • Place remaining strips on a lightly greased baking sheet.
  • Bake at 425° for 10 to 12 minutes or until golden brown.
  • Serve with cobbler.

Notes & Wine Advice

You can use an 11- x 7-inch lightly greased baking dish instead of a pieplate.
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Course; Chicken / Soup

Deluxe Chicken Casserole

Deluxe Chicken Casserole

If this dish reminds you of similar casseroles you had growing up, then you’ll enjoy it as much as we did. The chopped nuts are an added pleasure.
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Ingredients

Instructions

  • Combine first 10 ingredients in a large bowl.
  • Combine mayonnaise and water; stir with a wire whisk until smooth.
  • Add mayonnaise mixture to chicken mixture.
  • Gently fold in egg slices.
  • Spoon mixture into a greased 11- x 7-inch baking dish; top with potato chips.
  • Bake, uncovered, at 400° for 15 minutes or until bubbly.
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Course; Casserole / Chicken

Creamy Chicken Casserole

Creamy Chicken Casserole

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Ingredients

Makes 6 servings / Prep: 9 min., Cook: 1 hr., Bake: 35 min.

  • 1 3½-pound whole chicken *
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1 10¾-ounce can cream of chicken soup with herbs, undiluted
  • 1 10¾-ounce can cream of celery soup, undiluted
  • 1 8-ounce container sour cream
  • ½ teaspoon pepper
  • ½ 16-ounce package oval-shaped buttery crackers, crushed (2 stacks; 3 cups)
  • ¼ cup butter or margarine melted

Instructions

  • Combine first 5 ingredients in a large Dutch oven; bring to a boil.
  • Reduce heat, and simmer, uncovered, 1 hour or until tender.
  • Remove chicken, and cool slightly.
  • (Discard bay leaf, and reserve broth for another use.
  • )
  • Skin and bone chicken; cut chicken into bite-size pieces.
  • Combine chicken, chicken soup, and next 3 ingredients, stirring well.
  • Place half of crushed crackers in a lightly greased 11- x 7-inch baking dish; spoon chicken mixture over crackers.
  • Top the chicken mixture with remaining crackers, and drizzle with butter.
  • Bake, uncovered, at 325° for 35 minutes or until casserole is lightly browned.

Notes & Wine Advice

* 3¼ cups leftover chopped chicken may be substituted for the whole chicken.
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Course; Casserole / Chicken

Old Fashioned Chicken and Dumplings

Old Fashioned Chicken and Dumplings

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Ingredients

Makes 8 servings / Prep: 30 min.; Cook: 1 hr., 30 min.

Instructions

  • Cover chicken with water, and bring to a boil in a large Dutch oven.
  • Add 1½ teaspoons salt, ½ teaspoon pepper, garlic powder, thyme, and red pepper.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove chicken, reserving broth in Dutch oven; cool chicken.
  • Skim fat from broth, and bring broth to a simmer.
  • Skin, bone, and coarsely chop chicken.
  • Add chicken, bouillon granules, and remaining salt and pepper to broth.
  • Return to simmer.
  • Combine flour and poultry seasoning in a bowl.
  • Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly.
  • Add milk, stirring until dry ingredients are moistened.
  • Turn dough out onto a lightly floured surface.
  • Roll out to â…›-inch thickness; cut into 1-inch pieces.
  • Bring broth mixture to a boil.
  • Drop dumplings, a few at a time, into boiling broth, stirring gently.
  • Reduce heat, cover, and simmer, stirring often, for 25 minutes.
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Course; Chicken

Quick Chicken and Dumplings

Quick Chicken and Dumplings

One whole roasted chicken or 6 skinned and boned cooked chicken breasts yield about 3 cups chopped meat.
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Ingredients

Makes 4 to 6 servings / prep: 10 min., Cook: 25 min.

Instructions

  • Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  • Separate biscuits in half, forming 2 rounds; cut each round in half.
  • Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently.
  • Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.

Notes & Wine Advice

To Lighten:

Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breasts.
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Course; Chicken

Individual Chicken Pot Pies

Individual Chicken Pot Pies

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Ingredients

Makes 4 servings / Prep: 25 min., Bake: 20 min.

  • 1 14½-ounce can chicken broth
  • 1 2.64-ounce package country gravy mix
  • 3 cups finely chopped cooked chicken
  • 1 16-ounce package frozen cut vegetable medley, thawed
  • ¼ to ½ teaspoon garlic powder
  • 1 15-ounce package refrigerated piecrusts

Instructions

  • Whisk together chicken broth and gravy mix in a medium saucepan; cook over medium heat, whisking constantly, until thickened.
  • Remove from heat.
  • Stir in chopped cooked chicken, vegetable medley, and garlic powder.
  • Cut each piecrust into fourths.
  • Press 1 portion into the bottom and up the sides of each of 4 (10-ounce) ramekins or soufflé dishes.
  • Trim pointed ends.
  • Spoon chicken mixture evenly into prepared cups.
  • Top with remaining piecrust portions, pulling crust slightly to fit if necessary.
  • Trim pointed ends; fold edges under, and crimp.
  • Cut a small slit in center of each pie.
  • Heat a baking sheet at 400° for 5 minutes.
  • Remove from oven, and place ramekins on baking sheet.
  • Bake at 400° on lower rack 15 to 20 minutes or until golden brown.

Notes & Wine Advice

To prepare 1 pot pie, place 1 piecrust in a 9-inch deep-dish pie plate; spoon in chicken mixture. Top with remaining piecrust, pinching edges to seal. Cut several small slits in crust. Bake at 400° for 35 to 40 minutes or until golden brown.
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Course; Chicken / Pie

Leslie’s Favorite Chicken-and-Wild Rice Casserole

Leslie’s Favorite Chicken-and-Wild Rice Casserole

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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Cook: 10 min., Bake: 35 min.

  • 2 6.2-ounce packages fast-cooking long-grain and wild rice mix
  • ¼ cup butter or margarine
  • 2 medium onions chopped
  • 4 celery ribs chopped
  • 2 8-ounce cans sliced water chestnuts, drained
  • 5 cups chopped cooked chicken
  • 4 cups 1 pound shredded Cheddar cheese, divided
  • 2 10¾-ounce cans cream of mushroom soup, undiluted
  • 2 8-ounce containers sour cream
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup soft breadcrumbs optional

Instructions

  • Prepare rice according to package directions; set aside.
  • Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts.
  • Sauté 10 minutes or until vegetables are tender.
  • Stir in rice, chicken, 3 cups Cheddar cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole.
  • Top with breadcrumbs, if desired.
  • Bake casserole at 350° for 30 minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes.
  • To Make Ahead: Casserole may be frozen up to 1 month.
  • Let stand at room temperature 1 hour.
  • Bake, covered, at 350° for 30 minutes.
  • Uncover and bake 55 more minutes.
  • Sprinkle with cheese, and bake 5 more minutes.
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Course; Casserole / Chicken / Rice

Chicken Cakes With Rémoulade Sauce

Chicken Cakes With Rémoulade Sauce

These cakes also make terrific appetizers. Just halve the amount of mixture, and form into 18 patties.
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Ingredients

Makes 4 servings / Prep: 15 min., Cook: 16 min.

Garnish:

  • mixed baby greens

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add bell pepper, green onions, and garlic, and sauté 3 to 4 minutes or until vegetables are tender.
  • Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
  • Shape chicken mixture into 8 (3½-inch) patties.
  • Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Repeat procedure with remaining 2 tablespoons oil and patties.
  • Serve chicken cakes immediately with Rémoulade Sauce.
  • Garnish, if desired.
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Course; Chicken

Chicken Tetrazzini

Chicken Tetrazzini

This casserole is perfect for a ladies luncheon. Serve with steamed asparagus, broiled tomatoes, and dinner rolls or sweet rolls.
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Ingredients

Makes 8 servings Prep: 30 min. Cook: 15 min., Bake: 35 min.

Instructions

  • Melt ½ cup butter in a Dutch oven over medium-high heat; add diced onion, and sauté 5 minutes or until tender.
  • Whisk in flour until smooth, and cook, whisking constantly, 1 minute.
  • Gradually add milk and wine; cook, whisking constantly, 5 to 6 minutes or until mixture is thickened.
  • Add bouillon granules, pepper, and 1 cup cheese.
  • Cook, whisking constantly, 1 minute or until granules dissolve and cheese melts; remove from heat.
  • Stir in chicken, pasta, and mushrooms.
  • Spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake chicken mixture, covered, at 350° for 20 minutes.
  • Stir together remaining ½ cup cheese, breadcrumbs, and 2 tablespoons melted butter, and sprinkle evenly over casserole.
  • Bake casserole 10 to 15 more minutes.
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Course; Casserole / Chicken

Rémoulade Sauce

Rémoulade Sauce

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Ingredients

Makes about 1¼ cups / Prep: 5 min.

Instructions

  • Stir together all ingredients until sauce is well blended.
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Course; Sauce