Little Chicken Dinners Recipes

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HOME-STYLE CHICKEN DINNER

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 34m

Yield 4

Number Of Ingredients 9



Home-Style Chicken Dinner image

Steps:

  • Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potatoes are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.
  • Serve vegetable and gravy mixture over chicken. Sprinkle with chives.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper, if desired
3/4 cup water
1 envelope (0.87 ounce) chicken gravy mix
1 bag (14 ounces) frozen baby whole potatoes, broccoli, carrots, baby corn and red pepper strips
1 jar (4.5 ounces) sliced mushrooms, drained
Chopped fresh chives or parsley, if desired

LITTLE CHICKEN DINNERS

This recipe is from the Betty Crocker Recipe Cards of 1971 and is being posted in response to a request.

Provided by PaulaG

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9



Little Chicken Dinners image

Steps:

  • Form the sausage into 1-inch balls and in a medium skillet brown the sausage balls; remove and drain on paper towel lined plate.
  • Pour fat from skillet, melt butter over low heat; stir in the flour and salt until mixture bubbles. Remove from heat; stir in broth, cream and mushrooms. Return to heat and heat to boiling, stiring constantly; boil for 1 minute.
  • Heat oven to 425 degrees. Divide the chicken, sausage and sauce between 6 ungreased individual baking dishes or pot pie pans.
  • For the pastry, unroll the pie crusts on a lightly floured board and roll to 1/8 inch thickness; cut rounds 2 inches larger than the top of the baking dishes being used.
  • Top each dish with a pastry round; folding under edges and fluting. Cut slits on top of the pastry for venting; lightly cover with aluminum foil. Place the individual dishes in preheated oven and bake for 20 minutes. Remove foil and continue to bake for an additional 10 minutes. When done insert a pastry chicken into each dish and serve.
  • Pastry Chicken: Re-roll any scraps of pastry to 1/4 inch thickness. Cut into chicken shapes and place on ungreased baking sheet; insert wooden toothpick into middle, bottom of each chicken and bake 15 to 20 minutes.

1/2 lb bulk pork sausage
1/4 cup butter
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups chicken broth
1 cup light cream
1 (3 ounce) can chopped mushrooms
2 cups cut-up cooked chicken
2 prepared pie crusts, room temperature

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