Ellens Chicken Recipes

Steps:

• 1. Rinse chicken and pat dry; set aside. In a shallow bowl or flat dish, mix together the flour and the seasonings. Heat oil in a large skillet.
• 2. While the oil is heating, dredge chicken pieces well in the seasoned flour. Be sure to cover all sides. Place coated pieces in the hot oil and set heat on medium high.
• 3. Brown chicken on all sides, being careful not to burn it. When it has browned to your liking, reduce heat to low, add 1/4 cup of water, and cover.
• 4. Cook chicken, covered, for about 40 minutes or until fork-tender. Remove lid, turn heat up to medium-high, and add a little more oil if needed. Re-brown the chicken until it has a crispy crust.
• 5. Remove chicken to a plate lined with paper towels to drain. Place in a warm oven while preparing the gravy.
• 6. TO MAKE GRAVY: Pour all but 1/4 cup oil from skillet. Scrape pan to loosen browned pieces of batter. Remove skillet from heat and stir in 1/4 cup seasoned flour. Place skillet over low heat; cook and stir flour until lightly browned. Slowly add 2 cups milk, stirring to reduce lumping. Add more seasoning if desired. Serve with mashed potatoes or biscuits, or bread, and over chicken.

Steps:

• Put chicken in a 9 * 13 baking dish. Mix all of the ingredients together and pour over the chicken. Put in the oven and bake at 375 for 30 - 40 minutes.
• Enjoy!

Steps:

• 1. In a 5-qt. Dutch oven, bring chicken broth to a boil over medium heat.
• 2. Add undiluted cream of chicken soup and mix well.
• 3. Add the noodles; flake the chicken and add that. Add salt and pepper; mix thoroughly.
• 4. Lower the heat and cover pot, letting simmer for 45 minutes. If broth is too thin, leave uncovered and simmer another 10 or 15 minutes.
• 5. If it's too thick, dilute with a little water, cover and heat just until everythng is hot.
• 6. Serve over hot mashed potatoes.

Steps:

• Cut cooked chicken into small pieces.
• Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
• Best when refrigerated overnight.