turkey cooker 400F
1/2 C Louisiana hot sauce
3/4 C mustard
seasoning salt
Marinate whole chicken or breasts in fridge for 2 days.
Whole chicken:
cook in turkey cooker filled with oil for 3+ mins
Breasts:
cook in oil in a pot or deep fryer, same time/temp
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, August 5, 2010
Chicken Roll-ups
350F
2 1/2 C cooked chicken, cubed
8 oz cream cheese
1 can mushroom stem & pieces, drained
4 cans Pillsbury crescent rolls
butter
bread crumbs
1 can cream of chicken soup
Combine first 3 ingredients. Roll up about a T in each crescent roll. Dip each roll in melted butter, then bread crumbs. Place on cookie sheet and bake 20-30 mins, until golden brown. Serve with sauce (cream of chicken soup, heated up with half a can of milk).
2 1/2 C cooked chicken, cubed
8 oz cream cheese
1 can mushroom stem & pieces, drained
4 cans Pillsbury crescent rolls
butter
bread crumbs
1 can cream of chicken soup
Combine first 3 ingredients. Roll up about a T in each crescent roll. Dip each roll in melted butter, then bread crumbs. Place on cookie sheet and bake 20-30 mins, until golden brown. Serve with sauce (cream of chicken soup, heated up with half a can of milk).
Smothered Chicken With Garlic
375F
3 T fresh rosemary or 1 T dried, divided
1/2 t paprika
1/2 t salt
1/4 t pepper
4 lb chicken
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled
Lightly spray deep casserole dish or roaster with oil. Combine half of the rosemary with paprika, salt, and pepper in a small bowl. Set aside. Remove giblets and neck from chicken. Rinse chicken with cold water, pat dry. Trim excess fat. Place lemon quarters and remaining rosemary in cavity of chicken. Tie legs together. Lift wings up toward neck, then tuck under back of chicken. Place chicken breast side up in roaster. Brush outside of chicken with oil, then coat completely with seasoning mixture. Arrange garlic around chicken. Bake uncovered 1 hr. Remove lid and continue roasting 25-35 mins or until thermometer reads 180F in thickest part of thigh and juices run clear. Remove chicken, let stand 10 mins before carving.
3 T fresh rosemary or 1 T dried, divided
1/2 t paprika
1/2 t salt
1/4 t pepper
4 lb chicken
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled
Lightly spray deep casserole dish or roaster with oil. Combine half of the rosemary with paprika, salt, and pepper in a small bowl. Set aside. Remove giblets and neck from chicken. Rinse chicken with cold water, pat dry. Trim excess fat. Place lemon quarters and remaining rosemary in cavity of chicken. Tie legs together. Lift wings up toward neck, then tuck under back of chicken. Place chicken breast side up in roaster. Brush outside of chicken with oil, then coat completely with seasoning mixture. Arrange garlic around chicken. Bake uncovered 1 hr. Remove lid and continue roasting 25-35 mins or until thermometer reads 180F in thickest part of thigh and juices run clear. Remove chicken, let stand 10 mins before carving.
Wednesday, August 4, 2010
Chinese Chicken Casserole
350F
2 C chopped celery
6 hard boiled eggs, chopped
3 C cooked rice
1 can each cr. of chicken soup, cr. of mushroom soup, and chicken broth
1 1/2 C mayo (NOT miracle whip)
2 C chinese noodles (Taipan)
3 C cooked chopped chicken
1/2 C milk
1/2 C grated cheese
1/2 C cashews
buttered bread crumbs
Mix all ingredients. This is a big recipe, I use a 9x13 and a 9x9 when I make it. Spread in pan(s). Top with bread crumbs and bake 45 mins to 1 hr (until bubbly).
2 C chopped celery
6 hard boiled eggs, chopped
3 C cooked rice
1 can each cr. of chicken soup, cr. of mushroom soup, and chicken broth
1 1/2 C mayo (NOT miracle whip)
2 C chinese noodles (Taipan)
3 C cooked chopped chicken
1/2 C milk
1/2 C grated cheese
1/2 C cashews
buttered bread crumbs
Mix all ingredients. This is a big recipe, I use a 9x13 and a 9x9 when I make it. Spread in pan(s). Top with bread crumbs and bake 45 mins to 1 hr (until bubbly).
Tangy Oven-BBQ'd Chicken
350F
1 C bbq sauce
1/2 C peach or apricot preserves
1 t dried thyme leaves
1 4 lb chicken, cut into quarters
Combine bbq sauce, preserves, and thyme. Place chicken on large pan, spoon sauce over chicken. Bake 1 hr to 1 1/4 hrs, or until thermometer reads 170F in thickest part of breast and juices run clear.
1 C bbq sauce
1/2 C peach or apricot preserves
1 t dried thyme leaves
1 4 lb chicken, cut into quarters
Combine bbq sauce, preserves, and thyme. Place chicken on large pan, spoon sauce over chicken. Bake 1 hr to 1 1/4 hrs, or until thermometer reads 170F in thickest part of breast and juices run clear.
Mock Chicken Divan
350F
4 chicken breasts
4 cups frozen or cut up fresh broccoli
2 cups cut up mushrooms
2 cans cream of chicken soup
1 C mayo
2-3 t curry powder
2 T lemon juice
bread crumbs
melted butter
Mix bread crumbs and melted butter together. Steam or fry chicken and broccoli. Set aside with mushrooms in 9x13 pan. Mix last 4 ingredients together and pour over chicken. Top with cheese and bread crumb mixture. Bake 30-35 mins. Serve with rice.
4 chicken breasts
4 cups frozen or cut up fresh broccoli
2 cups cut up mushrooms
2 cans cream of chicken soup
1 C mayo
2-3 t curry powder
2 T lemon juice
bread crumbs
melted butter
Mix bread crumbs and melted butter together. Steam or fry chicken and broccoli. Set aside with mushrooms in 9x13 pan. Mix last 4 ingredients together and pour over chicken. Top with cheese and bread crumb mixture. Bake 30-35 mins. Serve with rice.
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