Farmhouse Chicken Cornbread Casserole

 

By: Blair Lonergan from The Seasoned Mom

Click here for this delicious recipe featuring chicken and cornbread from The Seasoned Mom.

Skinny Rotisserie Chicken and Grits Casserole

 

 I must try this recipe since I love grits. 

I have never put cream cheese in grits, but it sounds like a good idea to try.  

I'm not convinced about bbq sauce for a garnish!

Check out Blair's blog for more great recipes.

Source: https://www.theseasonedmom.com/skinny-rotisserie-chicken-grits-casserole/

Ingredients

• 2 cups 1% low-fat milk
• ¾ cup fat-free reduced-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• ¼ teaspoon salt
• ½ cup 2 ounces finely-grated Cheddar cheese
• 2 tablespoons butter 
• 3 ounces 1/3-less-fat cream cheese
• 2 large egg whites
• 1 ½ cups about 9 ounces diced rotisserie chicken
• ¼ cup barbecue sauce
• Sliced green onions for garnish

Instructions

Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.

Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.

• 
  

Stir in egg whites and chicken.

Spoon mixture into prepared baking dish.

Bake at 375 degrees for 25 minutes, or until set.

Just before serving, drizzle with barbecue sauce and garnish with green onions.

Homemade Cracker Barrel Chicken and Dumplings

 

The perfect comfort food!

https://www.allfreecopycatrecipes.com/Chicken-Entrees/Homemade-Cracker-Barrel-Chicken-Dumplings

Ingredients

• For the Chicken Stock:
• 1 chicken, whole or cut up
• 3 carrots, peeled and cut in half
• 4 stalks of celery, cut in half
• 1 onion, peeled and cut in half
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• Salt and pepper to taste
•  
• For the Dumplings:
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons crisco
• 3/4 cup milk
•  
• 2 carrots, chopped (optional)
• 2 stalks of celery, chopped (optional)
• 1 small onion
• 1/2 teaspoon dried sage
• Salt and pepper to taste

To Make the Chicken Stock:

1. Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.

2. Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. Strain the rest of the stock, discarding all the vegetables.

3. After the chicken cools, cut it into pieces or shred it, depending on how you like your chicken and dumplings.

To Make the Dumplings:

1. Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. Add more flour if dough is too sticky and more milk if dough is too dry.

2. Place the ball of dough on a floured surface. Knead a few times until smooth. Roll out the dough with a rolling pin until it is about 1/8 inch thick.

3. Cut the rolled out dough into slices, then smaller bite-sized pieces. These will be your dumplings.

To Assemble:

1. Heat the remaining ingredients in a large pot with 6 cups of the strained stock. Add the reserved chicken. Add more water if the ingredients are not covered. Bring to a boil.

2. Put the heat on low and add the cut-up dumplings.

3. Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.

4. If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.

Buffalo Chicken Alfredo Bake

 

Quick and easy . . . looks delicious!

Another recipe using rotisserie chicken and great for freezing.

Check out Stephanie's blog, Back For Seconds - Recipes You Can't Resist

 for more yummy recipes like this one

Source: https://backforseconds.com/buffalo-chicken-alfredo-bake/

Ingredients

• 1/3 cup buffalo sauce
• 2 cups diced rotisserie chicken or any cooked, diced chicken
• 24 oz alfredo sauce
• 10 oz shredded mozzarella cheese
• 16 oz cooked pasta (I used small shells)

Instructions

Preheat oven to 350

Combine buffalo sauce and chicken in a small bowl and set aside.

In a large bowl, combine alfredo sauce, pasta, and about 3 oz of cheese and set aside.

Spoon half of pasta into a greased 3 qt baking dish. Top with chicken and other half of pasta.  Sprinkle remaining cheese on top.

Cover with foil and bake 30 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly.

Remove from oven and allow to set several minutes before serving

Honey Garlic Chicken

 

Honey Garlic Chicken is a must-have recipe in my opinion.

Source: https://www.mamalovesfood.com/slow-cooker-honey-garlic-chicken/

Ingredients

• 6 chicken thighs with bone and skin
• 1 tablespoon seasoned salt
• 1 heaping cup whole peeled garlic cloves about 60 cloves
• 1/3 cup honey
• 1/4 cup soy sauce
• optional: toasted sesame seeds, green onion, cornstarch

Instructions

• Place chicken into inner pot and sprinkle with seasoned salt.
• Toss garlic cloves in, and make sure it gets in between the chicken and into the crevices.
• Pour honey and soy sauce over top.
• SLOW COOKER: Cover and cook 4 - 5 hours on high or 7 - 8 hours on low.
• INSTANT POT: Add additional 1/4 cup broth or water, seal and cook on manual (high pressure) 10 minutes, then allow a 5 minute natural pressure release.
• Optional: To thicken remaining sauce, stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and simmer. Repeat until desired consistency is reached.

Magic Chicken Pie

 

With magic in the name, I've gotta try it!

And you can never have enough chicken recipes.

Source: https://bakeatmidnite.com/magic-chicken-pie/

Ingredients

• 4 tbsp butter
• 2 cooked boneless skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables your choice
• 1/4 cup onion chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix like Bisquick
• 1 1/2 cups milk
• 1 1/2 cups rich chicken stock
• 2 chicken stock cubes
• 10.75 oz can cream of chicken soup

Instructions

Preheat oven to 350 degrees F.

Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.

In a large bowl, mix the milk and baking mix; set aside.

Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.

Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:

Distribute shredded chicken over melted butter evenly

Distribute veggies over the chicken evenly

Distribute the onion over the veggies evenly

Distribute the cheese over the onion evenly

Pour baking mix batter over the top evenly

Pour the soup/stock mixture over the top evenly

Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.

Remove from oven and let stand 10 minutes before serving

Teriyaki Chicken & Rice

 

This is one of those recipes that calls for the cook's judgment in amounts of some of the ingredients.  For example, the chicken.  I would buy a rotisserie chicken and cut up an appropriate amount for the amount of rice you will be making.  

In my opinion, I would not cook everything together.  Cut up rotisserie chicken, make a pot of rice and make the sauce, then assemble all together. 

Just my opinion!  It sounds delicious and I can't wait to make it.

Source: https://www.whilehewasnapping.com/2011/03/20-minute-teriyaki-chicken-rice/

Ingredients:

Pre-cooked Chicken  

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketchup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  

Measure out enough rice to feed your family and measure out the correct amount of liquid for your rice.

  

I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra water accordingly.  

Pour the teriyaki sauce in the rice cooker.  Add the extra water.  

Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from “cook” to “warm”, at least that’s what mine does.  I usually serve it with steamed veggies or mix the veggies right in.  

Super simple and prep time is like ten minutes max.

Sesame Chicken Potstickers

 

Love chinese food!  I've never made potstickers and look forward to giving it a try.

This is another recipe that is perfect for making a batch and putting some in the freezer for another meal if you are cooking for one or two.

Source: https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

Ingredients

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• ¼ teaspoon white pepper
• 36 wonton wrappers
• 2 tablespoons vegetable oil

Instructions

• In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
• To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

NOTES

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.