Filling:
• 2 Tbsp. butter
• 2 Tbsp. chopped onion
Heat until onion is softened. Then add:
• 1 1/2 cups cooked, shredded chicken
• 3 ounces cream cheese
• 1/4 tsp. salt
• 1/4 tsp. thyme leaves
• 1/4 tsp. pepper
• 3 Tbsp. chicken broth
Pastry:
Combine:
• 1 1/3 cups flour
• 1/2 tsp. salt
• 1/2 tsp. paprika
Cut in: 1/2 cup butter
Add 2-4 tsp. cold water until forms a nice dough. Heat oven to 375o. Roll dough out to 1/16″ thick. Cut into 2 ½” circles. Fill with 1 tsp. filling, fold in half. Press edges together. Bake for 15-20 minutes until golden brown.
January 16, 2009
Creamy Chicken Filled Turnovers
Crispy Herb Chicken
• 2/3 cup Hungry Jack Potato Flakes
• 1/4 cup grated parmesan cheese
• 2 teaspoons parsley flakes
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 1/8 teaspoon paprika
• dash pepper
• 1/3 cup melted butter
• 1 cut up fryer or breasts (skinned)
Grease 13×9″ pan. In medium bowl, combine flakes, Parmesan cheese, parsley, onion, garlic, paprika and pepper. Mix well. Dip chicken pieces in margarine then coat with potato flake mixture. Place in pan. Bake at 375o 60 to 75 minutes until golden brown.
January 7, 2009
Chicken Tetrazzini
• 4 boneless skinless chicken breasts
• 9 Tbs. butter
• 2 Tbs. olive oil
• 2 1/4 teas. salt
• 1 1/4 teas. pepper
• 1 lb. sliced mushrooms
• 1 large chopped onion
• 5 cloves garlic, minced
• 1 Tbs. chopped thyme
• 1/3 cup flour
• 4 cups milk, room temp.
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 1/8 teas. nutmeg
• 12 oz. linguini
• 3/4 cup frozen peas
• 1/4 cup chopped parsley
• 1 cup parmesan cheese
• 1/4 cup breadcrumbs
Preheat oven to 450 degrees.
Spread 1 Tbs. butter over a 13x9x2″ pan.
October 26, 2008
Smothered Chicken
3 large chicken breasts, boned and skinned and cut in half
Simmer chicken until tender but not mushy, about 1/2 hour. Dip in beaten egg, then fine bread crumbs. Brown in shortening until golden brown. Place in greased baking dish. Heat 1 cup chicken broth (reserved from simmering chicken) and 1 cup milk.
Bake about 30 minutes at 350 degrees. Make noodles and cook in remaining broth (you can add water if needed. Serve noodles with chicken.
Chicken Enchilladas
- 12 small flour tortillas
- 1 small chopped onion
- 2 cans cream of chicken soup
- 1 small can chopped green chilies
- 1 pint sour cream
- 1 pound grated monterray jack cheese
- 3 cups cubed or thinnly sliced cooked chicken
- 2 cups milk
Combine soup, sour cream, milk, and chilies. Heat until bubbly. All all but 1 cup of the cheese, all the chicken and onion. Using a large greased pan (9×13 is not big enough, but could use a 9×13 and a 9×9), put a little sauce in the bottom. Take a tortilla, put sauce in the middle in line from one side to the other, roll and place seam side down in pan. Place side by side until all tortillas are filled, saving some sauce for the top. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 375 degrees for 15-20 minutes. Can refrigerate and cook later, but for 1 hour.
Chicken Broccoli Casserole
Place cooked broccoli spears (about 10 ounces, don’t overcook) in bottom of greased casserole dish.
Cut up 4-5 boneless skinless chicken breasts. Cook rapidly in hot skillet with small amount of oil, until white and tender, don’t over cook or brown. spread cooked chicken bits over broccoli. Mix 1 can cream of broccoli soup with enough milk to make gravy, pour over chicken. cover with grated cheddar cheese. Mix bread crumbs with butter, then sprinkle over top of casserole. Bake until heared through at 350 degrees, about 25 minutes.