Tipsy Chicken And Dressing Recipe 435

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

Steps:

• Place chicken in a greased 2-qt. baking dish; set aside. In a small saucepan, combine the flour, broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Spoon over chicken., In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°., For gravy, melt butter in a small saucepan. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dressing.,

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Steps:

• Brown chicken in skillet.
• Remove from heat and allow to cool a bit.
• Preheat oven to 350 degrees.
• Prepare stuffing mix as directed on box.
• Stir soup into prepared stuffing.
• Pull chicken apart into bite-size pieces.
• Mix chicken evenly into soup and stuffing mixture.
• Spread mixture into greased 9"x11" pan.
• Top with cheese if desired.
• (I usually do not do this, but its a personal preference.) Bake until top is slightly browned or cheese is melted.
• (Approx 15 minutes).

Steps:

• In pan over medium heat saute chicken in butter or oil.
• Add minced garlic stir in carefully, saute lightly.
• Stir in sherry, honey, lemon juice and salt.
• Simmer covered about 20 minutes or until tender and no pink showing.
• Add vegetables, cook to tender crisp or as you prefer.
• Place chicken on platter, arrange vegetables around chicken, spoon sauce over chicken.
• If you wish a thicker sauce boil sauce a few extra minutes.

Steps:

• Preheat oven to 400°F.
• Salt and pepper chicken and place in 13" x 9" baking pan and set aside.
• In a large skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally for at least five minutes.
• Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions.
• Saute for an additional three minutes.
• Add the spinach and stir to combine.
• Saute for two minutes or until spinach is wilted.
• Spread onion/spinach mixture over chicken in baking dish.
• Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken.
• Bake for 30 minutes.
• While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan.
• Simmer for three to five minutes.
• When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top.
• Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes.
• Serve garnished with remaining sliced scallions.

Steps:

• Combine first 6 ingredients , mix well. Divide mixture amoung 8 lightly greased individual casserole dishes. Place 3 artichoke quarters in the middle of dressing mixture, and place chicken on top. Top with Swiss cheese. Combine soup, wine, and basil and pour over the chicken. Top with mushrooms, Parmesean cheese and minced parsley. Cover with foil and bake at 350 for 40 minutes. Uncover and continue baking for 10 more minutes.