Teri Chester Chicken Recipes

Steps:

• For the mushroom saute: Bring a large pot of salted water to a boil.
• Melt the butter in a large saute pan set over medium heat. Add the thyme and shallots, and saute until the shallots begin to brown, 1 minute. Add the mushrooms and 1/2 teaspoon salt. Saute for 5 minutes, stirring often. Add the sherry and cook until it evaporates and then add several grinds of black pepper.
• Cook the spaghetti to al dente. Drain well and cool.
• For the sauce: Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.
• Melt the butter in a saucepan set over low heat. Add the flour, stirring constantly for 5 minutes to make a roux. Add the half-and-half, 1 cup at a time, stirring constantly. Increase the heat to medium and cook, stirring often, until the sauce thickens, 5 to 8 minutes. Season with salt and pepper.
• In a large mixing bowl combine the mushroom saute, cooked pasta, chicken and white sauce with 2 1/2 cups of the Cheddar. Season with salt and pepper. Add to the prepared casserole dish and top with remaining 1/2 cup cheese, the breadcrumbs, the remaining 1/2 cup melted butter and a dusting of smoked paprika. Bake for 20 to 25 minutes. Then, cover the casserole with foil and cook for 10 more minutes. Serve hot or cool to room temperature to store in the refrigerator or freezer for later use.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
• Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Steps:

• Mix sesaoning together season chicken very well with some of the seasoning. Place flour in a bag and season the flour also with some of the seasoning.
• Place chicken in seasoned flour. Whisk egg. Dip floured chicken in egg wash, then place dipped chicken back into flour and shake well until completely coated.
• Heat oil in pan or deep fryer until hot.
• Fry chicken until golden color in deep fryer until the chicken floats (this takes about 5 minutes each side). The chicken should float when it's finished frying.
• Set fryed chicken on paper towels a couple minutes to drain.