MAMA'S CHICKEN PIE
This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There's no veggies... just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It's also a great way to...
Provided by Janet Crow
Categories Casseroles
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
- 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
- 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
- 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
- 5. Place in a 400 degree oven for 25 minutes.
- 6. Remove and spoon the remaining chicken mixture over the top.
- 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
- 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.
MAMA'S ASIAN CHICKEN AND RICE
A great orange chicken dish!
Provided by scarlett
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g
MEMA'S CHICKEN SALAD
This recipe has been used by my family for over 100 years. My mother was gifted this closely held favorite by her mother-in-law when she married my dad. It has been a staple in almost every family potluck or holiday party that I can remember. My mom served it at all of her end-of-the-year teacher appreciation luncheons and my grandmother served at every bridge club get-together with her friends. It's my husband's favorite and I love making it. It reminds me of really happy moments in my childhood. I hope you enjoy it as much as I do.
Provided by Martha Moore @BlueRidgeWoman
Categories Chicken Salads
Number Of Ingredients 9
Steps:
- Boil and debone a whole chicken. Finely chop/dice and put in a large mixing bowl. (Best results for boiling - cut whole chicken into similarly sized pieces. Put in large pot and just cover with water. Lightly salt. Bring to a boil and cook for about 30 minutes. Let cool completely before deboning). NOTE: You can use a whole rotisserie chicken or boil chicken thighs and breasts enough to make about 3 cups when finely chopped.
- Add finely chopped celery and hard-boiled eggs (more or less to taste), sweet pickle relish and/or other add-ins you like. Some suggestions include sliced almonds, walnut or pecan pieces; diced apples (tart would be better) or craisins. Add salt and pepper to taste.
- Blend together gently.
- For the dressing: In a 2 cup measuring cup, pour in the vinegar, mustard, and sugar. Whisk until blended. Add to the mixture enough mayonnaise to reach the 2 cup line. Whisk again until well blended.
- Pour dressing over chicken and add-ins and gently fold until all ingredients are well incorporated. Chill at least one hour before serving.
- Serve on sandwiches or crackers, or with a simple salad. Perfect in mini tart shells as an hors d'oeuvres.
MAMA'S CHICKEN SOUP
This is my adaptation of a recipe for Jewish Penicillin, a.k.a. Chicken Soup. Everyone who tries it loves it - even my two year old. You can also leave out the meat and potatoes or rice and use this as a really flavorful chicken stock. I usually get around 6 quarts of soup, but it depends on how much I simmer it down.
Provided by Halcyon Eve
Categories Stocks
Time 2h30m
Yield 6 quarts
Number Of Ingredients 10
Steps:
- Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
- Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
- Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
- Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
- Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
- Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
- Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
- If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
- If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
- If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
- This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.
CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
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