SUNDAY CHICKEN SUPPER
I make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. -Ruthann Martin, Louisville, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.
Nutrition Facts : Calories 385 calories, Fat 19g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 898mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
SUNDAY CHICKEN
This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
SUPER SUNDAY CHICKEN
This is a great and easy dish to make for a nice Sunday dinner (or any time). It's a family favorite! Serve with a tossed green salad.
Provided by Amy Brolsma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
- Mix stuffing according to package directions, and place on top of chicken dish.
- Bake uncovered for 1 hour at 350 degrees F (175 degrees C).
Nutrition Facts : Calories 858.5 calories, Carbohydrate 73 g, Cholesterol 184.8 mg, Fat 26 g, Fiber 2.7 g, Protein 78.3 g, SaturatedFat 12.6 g, Sodium 2100.7 mg, Sugar 8.9 g
SOUTHERN SUNDAY CHICKEN
Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.
Nutrition Facts : Calories 273 calories, Fat 4g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SUNDAY ROAST CHICKEN
This recipe proves that comfort food doesn't have to be full of unwanted calories. Mixed with orange and lemon juice, my roast chicken is both flavorful and healthy. -Robin Haas, Cranston, Rhode Island.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 470mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
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