Layered Chicken Hotdish Recipes

Steps:

• In a greased 13-in. x 9-in. baking dish, layer the potatoes, vegetables and chicken. In a large bowl, combine soups and broth; pour over chicken (dish will be full). , Cover and bake at 375° for 1 hour. Uncover; sprinkle with french-fried onions. Bake 10 minutes longer or until heated through.

Steps:

• Preheat the oven to 375˚ F. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl.
• Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired.
• Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool.
• Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl.
• Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water.
• Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat. Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes. Top with the salad.
• Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest.
• Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and 1/4 cup za'atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil. Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining 1/4 cup za'atar.

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
• Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Steps:

• Prepare stuffing mix as directed on the package and set aside.
• Place chicken in the bottom of a 9x13 pan.
• Place broccoli evenly over chicken.
• Sprinkle Velveeta cubes over broccoli.
• Combine soups and pour over cheese.
• Spread prepared stuffing evenly over all.
• Bake at 350 for 1 hour.
• Let sit for at least 5 minutes before serving to avoid a runny texture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.