Poppy Seed Chicken Casserole

Comfort food at its finest and a great way to use up leftover chicken.  Buttery Ritz Crackers might be the best topping ever!

Ingredients:

4 tablespoons butter,divided

1 pound mushrooms, sliced thin

1 onion, halved and sliced thin

1 teaspoon minced fresh thyme

salt and pepper

1/2 cup white wine

1/4 cup flour

1 3/4 cups chicken broth

1 cup heavy cream

4 ounces cream cheese

3 cups cooked shredded chicken

1 1/2 tablespoons poppy seeds

15-20 Ritz Crackers,crushed coarsely

Directions:

• Preheat oven to 350 degrees.
• Melt 2 tablespoons butter in Dutch Oven over medium-high heat.  
• Add mushrooms, thyme, onion, 1 teaspoon salt, 1 teaspoon pepper and cook until liquid has evaporated and mushrooms have begin to brown, 5-7 minutes.
• Add wine and cook until evaporated, about 3 minutes
• Stir in flour to coat vegetables and cook for 1 minute
• Stir in broth and cream, scraping up any browned bits, and cook until slightly thickened, about 3 minutes.  
• Stir in cream cheese and cook two minutes more.  Stir in chicken and 1 tablespoon poppy seeds.
• Remove from heat and season with salt and pepper.
• Transfer to an 8 inch square baking dish
• Microwave remaining  2 tablespoons butter until melted.
• Add crackers and 1/2 tablespoon poppy seeds, toss to combine.
• Sprinkle cracker mixture over chicken.
• Bake until bubbling, about 15 minutes.  Let stand for 10-15 minutes before serving.

Yields: 4-6 servings

Chicken Spread

This is an old recipe--1960's, I think--but very tasty.  Everyone seems to make a buffalo chicken dip, but I'm a fan of this "retro" spread.  Yes, it uses canned chicken, a processed food, but it won't kill you!  Allow to chill for several hours or overnight for the best flavor.

Ingredients:

8 ounces of cream cheese
1 small onion, minced
1 small (4.25 oz) can of chicken
1 tablespoon mayonnaise
1 tablespoon worchestershire sauce

Directions:

• Blend all ingredients with a hand mixer until combined
• Chill until ready to serve
• Great with Ritz crackers or spread on toasted breads

Cheesy Chicken Meatballs

These meatballs have a great flavor on their own or paired with a mushroom cream sauce or classic marinara.

Ingredients:
1 pound ground chicken
1 egg
1/4 cup Boursin or Alouette herbed cheese
1/4 cup shredded parmesan cheese
1/4 cup plain dry bread crumbs
1 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Directions: 

• Preheat oven to 400 degrees.  Line a baking sheet with foil generously sprayed with cooking spray or use a Silpat mat.
• Form 20-22 meatballs and place on prepared baking sheets.
• Bake 10 minutes; flip; bake 10 minutes more
• These can be frozen and reheated, or frozen pre-baking for a better texture when finished.

Mushroom and Chicken Casserole

Delicious chicken and rice casserole.  Chicken breasts can be substituted for thighs, but you'll lose that rich flavor.

Ingredients:

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
Salt and pepper
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry or white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/2 cup cream
1 cup raw white rice
1 1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon paprika
2 Tbsp chopped fresh parsley

Directions:

• Season chicken pieces with salt and pepper and saute in 2 tablespoons of oil over medium-high heat. Brown 1-2 minutes per side.  Remove to bowl.
• Add 1 tablespoon oil and saute onion for 3 minutes.  Add garlic and saute 1 minute more.  Remove onions and garlic to 9 x 13 baking dish.
• Dry saute mushrooms in same pan over medium-high heat.  Add mushrooms to baking dish.
• Deglaze pan with sherry.  Reduce sherry and add chicken stock.  Remove from heat.
• Add sour cream and cream to pan along with 1 1/2 teaspoons of salt.  
• Add rice to baking dish along with seasonings.  Pour sour cream mixture over rice and onions, mixing slightly.
• Lay chicken pieces on top working them down into sauce.  Sprinkle with paprika.
• Cover with foil and bake for 45 minutes at 375 degrees.  Remove foil and let bake a few minutes more.
• Sprinkle with parsley before serving.

Paula's Oven Fried Chicken

I typically  tend to shy away from Paula Dean's recipes because of the high fat content.  This is an exception to her typical fare and an exceptional crispy oven-fried chicken.  I use boneless chicken breasts, but chicken tenders would be good as well.


Ingredients:
1 cup Panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon dried thyme
1 tablespoon olive oil
Sea salt and Pepper
1/4 cup Dijon mustard
2 tablespoons water
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts


Directions:

• Preheat oven to 400 degrees.  Line a jelly roll pan with heavy aluminum foil.  
• Place a cooling rack on the foil and spray with non-stick cooking spray.
• Cut chicken breasts into 4-5 pieces.  Pound each piece to 1/4 inch thickness.
• Combine breadcrumbs, cheese, thyme, salt, pepper and olive oil in a shallow bowl.
• In a separate bowl, combine mustard, water and olive oil.
• Coat each chicken piece with mustard mixture, then dredge in crumbs.
• Place on cooling rack and bake for 30 minutes.
• Serve immediately

Pastor Deb's Chicken Salad

This is just a few simple ingredients, but comes together to make a yummy chicken salad. Thanks to Pastor Deb Crabtree for the recipe!

Ingredients:
2 1/2 cups chopped, cooked chicken
1 cup red grapes
1/2 cup coarsely chopped pecans
1 teaspoon salt
1 cup mayonaisse
1/2 cup whipping cream

Directions:

• Combine all ingredients and chill.

Coconut crusted Caribbean Stuffed Chicken

We took a cooking class on our holiday cruise. I never would have thought to stuff chicken with banana, but this is good!

Ingredients:
4 chicken breasts, boneless, skinless
4 pieces of thinly sliced prosciutto
1 bananas, peeled and sliced length-wise
salt and pepper
grated coconut
Panko crumbs
3 whole eggs and 2oz oil
flour

Directions:

• Trim chicken breasts and butterfly. Season with salt and pepper.
• Place prosciutto on the chicken and a piece of banana. Fold sides over and secure with bamboo skewer.
• Combine Panko and coconut. Assemble the flour, egg, panko and coconut. Coat chicken in each.
• Heat oil and cook chicken just until golden on each side. Finish in a 400 degree oven.

Stuffed Chicken

I love the flavor of herbed cheeses, and this recipe combines cheese with chicken, walnuts and parmesan bread crumbs. Always a great combination!

Ingredients:
2 skinless boneless chicken breast halves (about 1/2 pound each)
Fresh basil (or spinach) leaves (enough to cover each chicken breast)
2 tablespoons finely chopped toasted walnuts
2.5 ounces garlic and herb cheese (Boursin brand is good)
1/3 cup dry bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten well
1/2 cup flour
salt
pepper

Directions:

• Place each breast between two layers of plastic wrap and pound each breast with a meat mallet until 1/4 inch thick.
• Dip each basil leaf in boiling water, drain and set aside.
• Mix the walnuts into the cheese mixture.
• Lay chicken breasts flat and season each side with salt and pepper. Spread the cheese-walnut mixture over each breast covering the surface. Layer basil leaves on breasts.
• Starting at the shortest end, roll tightly as possible and tuck in ends to form a neat roll. Secure each breast with 2 toothpicks.
• Combine bread crumbs and Parmesan. Dredge each breast first in flour, then egg, and then crumbs.
• Transfer to a greased baking dish, seam side down. Bake at 350 degrees for 40-50 minutes depending upon size of chicken breast. Chicken should be slightly browned.
• Let rest 5 minutes before serving.

Servings: 2-4

Oven-fried Coconut Chicken

Flaked coconut and coconut milk give this oven-fried chicken a sweet crunch.

Ingredients:

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14oz) can light coconut milk
4 (4oz) chicken thighs, skinned
4 (4oz) chicken drumsticks, skinned
¾ cup panko (Japanese breadcrumbs)
½ cup flaked sweetened coconut
½ teaspoon salt
¼ teaspoon pepper

Directions:

• Combine first 3 ingredients in large plastic locking bag. Add chicken to bag; seal. Marinate in refrigerator 1 ½ hours, turning occasionally.
• Preheat oven to 400 degrees. Combine panko, coconut, salt and pepper in shallow dish. Dredge chicken in panko mixture.
• Place chicken on baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.
• Bake 30 minutes. Carefully turn chicken over and bake an additional 30 minutes.

Servings: 4 (1 thigh and 1 drumstick) WW 6

Chicken and Dumplings

Thick and filling, this dish is more stew than soup. Plenty of veggies makes it a meal all in one bowl!

Ingredients:

5 cups chicken broth

2 pounds boneless, skinless chicken breasts

5 tablespoons butter

4 carrots, peeled and sliced 1/4 inch thick

1 large onion, chopped fine

1 teaspoon salt

3 medium garlic cloves, minced

6 tablespoons flour

3/4 cup dry sherry

1/3 cup heavy cream

1/2 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

8 ounces frozen peas

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups heavy cream

Directions:

• Bring broth to simmer in Dutch oven or high heat. Add chicken and return to simmer. Cover, reduce heat to med-low and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl


• Return empty Dutch oven to med-high heat and melt butter. Add carrots, onion, and salt; cook until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir in flour and cook stirring frequently for 1 minute.


• Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.


• Stir flour, baking powder, and salt together in large bowl. Stir in cream until incorporated. Roll into large walnut-sized balls of dough.


• Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew with peas.


• Add dumplings to stew; reduce heat to low and cook covered until dumplings have doubled in size, 15-18 minutes.

Servings: 6-8

Chicken Tetrazzini

A great way to use leftover chicken. I never seem to have any leftover, so I often start with fresh. You can boil a couple chicken breasts with bay leaf if you're in a hurry, but cutting the breasts into strips and sauteing it gives the chicken a better flavor.

Ingredients:
3 to 4 cups cooked chicken
salt and pepper
8 ounces thin noodles or spaghetti, cooked and drained
6 tablespoons of butter
8-12 ounces sliced mushrooms
1/4 cup flour
1 cup cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
paprika

Directions:

• Preheat oven to 425 degrees
• Cook noodles according to directions. Meanwhile, in a skillet, melt 2 tablespoons butter over med-low heat; saute mushrooms until golden.
• In a saucepan, melt 4 tablespoons butter; stir in flour and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, mushrooms and sherry; heat through.
• Place noodles in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika
• Bake at 425 degrees for 15-20 minutes

Servings: 8