Papas Chicken Casserole Recipes

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

Steps:

• Preheat oven to 450°F.
• Peel potatoes (optional) and cut into wedges or large chunks.
• Rinse well to remove surface starch.
• Place potatoes and 1 tablespoon dried minced onions in a large bowl.
• Add 2 tablespoons oil and mix well to coat.
• Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
• Roast for 40-45 minutes, turning halfway through.
• Meanwhile, heat remaining oil in a large skillet.
• Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
• Add meat, oregano, cilantro, salt and pepper.
• Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
• Add beans and mushrooms, and cook 1 minute.
• Add tomato sauce and cook, stirring, until heated, about 3 minutes.
• Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
• When potatoes are browned and cooked through, remove from oven.
• Spoon meat mixture over potatoes and top with remaining cheese.
• Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
• Please note: this not a recipe for sauce served over pasta.

Steps:

• Mix all ingredients together as listed.
• Bake 1 hour in a 9 x 13 pan at 350 degrees F.

Steps:

• Preheat oven to 350°F.
• Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
• Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
• In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
• Bake the chicken for one hour or until juices run clear and the chicken is tender.
• Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
• For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
• Once boiling and thickened add the papaya to the chicken in the roaster.
• Pour the sauce over all, and put back in the oven for 5 minutes.
• Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
• If you serve this dish with rice, double the sauce recipe.