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What's your families favourite chicken dinner?

my moms

CHICKEN W/BISCUITS IN GRAVY (354) POULTRY(CHICKEN)
1 Recipe 00123-Fried Chicken
1 Recipe-Pan Gravy
1 Recipe 00355-bisqick biscuits (355)
Fry chicken. Make pan gravy. Mix up biscuits as pkg directs. Roll out,
cut with top of salt shaker, about 1 inch round. Bake on cookie sheet.
But hot biscuits in bowl, cover with Gravy and serve. Mom always serve
with mashed potatoes.
From: MOM (FAMILY) 7/17/75
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FRIED CHICKEN (123) POULTRY(CHICKEN)
Time: 1 hr-range
Chicken-parts
Flour
Milk
Egg-optional
Shortening
Wash chicken, pat dry. Dip in milk then flour. Fry in hot hot. Cook 10-
15 min over med heat or till brown. Cover and steam till done.
From: MOM (FAMILY) 7/17/75
*Like she made on sunday's
*also see recipe 354
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BISQUICK BISCUITS (355) EXTRA(BISCUIT)
Time: 15 min-450'
2 c Bisquick
2/3 c Milk
Heat oven to 450'. Mix 2 c bisquick wwith milk. until soft dough forms
beat vigorously 30 seconds. If dough to sticky, gradually mix in
enough baking mix (up to 1/4 c) to make dough easy to handle. Turn
onto cloth- covered board well dusted with baking mix. Gently roll in
baking mix to coat; shape into ball. Knead 10 simes. Roll 1/2 inch
thick. Cut with a 2-inch biscuit cutter dipped in baking mix. Bake on
ungreased sheet until golden brown, 8 to 10 min. Make 10 - 12
biscuits.
WATER RECIPE: Mix 2 1/3 c baking mix and 2/3 c water until soft dough
forms; beat vigorsly 30 seconds. Turn onto cloth-covered board well
dusted with baking mix. Continue as directed.
DROP BISCUITS: After beating, draop by spoonfuls onto ungreased cookie
sheet.
High Altitude dir(3500 to 6500 fet) Heat oven to 475'
From: BISQUICK CREATIVE IDEAS (P0181) 7/5/80
 
sounds good

Title: SHIRLEY'S CHICKEN RICE CASSEROLE
Categories: Poultry, Casseroles
Yield: 1 servings

5 c Cooked cubed chicken
6 Eggs; hard-boiled
2 c Cooked rice
1 ts Salt
2 tb Lemon juice
1 tb Minced onion
1 c Mayonnaise
1 cn Cream of chicken soup
4 oz Jar of pimentos
8 oz Can sliced mushrooms
8 oz Can water chestnuts; sliced
2/3 c Slivered almonds
1 c Grated Cheddar cheese
1 1/2 c Crushed potato chips

Mix together first eleven ingredients. Place in 9x13"
pan. Cover with almonds, cheese and potato chips.
Bake at 350 for 40 to 45 minutes.
Source: Shirley Ehrke, Stamford (Nebr.) Centennial
Cookbook
Proidgy FOOD SOFTWARE on 4/19/95
 
Chicken Crunch

Recipe By : Campbell's Add
Serving Size : 4 Preparation Time :0:30
Categories : Ctry Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Campbell's Cream Of Chicken Soup -- (10 3/4 oz)
1/2 Cup Milk
4 Skinless Boneless Chicken Breast Halves
2 Tablespoons All-Purpose Flour
1 1/2 Cups Peppridge Farm Herb Seasoned Stuffing -- finely
crushed
2 Tablespoons Margarine -- melted
1 Teaspoon Chopped Fresh Parsley -- or
Dried Parsley Flakes -- optional
1/2 Teaspoon Lemon Juice -- optional

1.) In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside.
2.) On waxed paper, lightly coat chicken with flour, dip into soup mixture.
On another piece of waxed paper, coat with stuffing.
3.) On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400' F,
20 minutes or until chicken is no longer pink.
4.) In saucepan, combine remaining soup, 1/4 cup milk, parsley and lemon
juice. Over low heat, heat through, stirring occasionally.

printed in Good Housekeeping magazine, March 1994
 
SEASON ALL CHICKEN (121) POULTRY(CHICKEN)
Time: 1 1/2 HR-350'
Chicken(in pieces)
Season all-salt

Grease jelly roll pan. Wash/dry chicken. Sprinkle liberaly on all
side of chicken. Lay in pan. Bake at 350' for 1 hr and 15 min or
until fork tender.
From: MOM (I SMITH) (GIVEN) 2 5 78
 
AnneofAlamo said:
equal parts mayo and parmesean cheese...and a dollop of garlic crushed or sprinkle some powder..mix well
slop on top..
cook 40 min at 425...and it browns and is so yummy...
serve with noodles, spinach or vegi of choice...and you will fall in love with how easy!!
we do soy (tofu) noodles, cause of low carb eating, but yummy!
Click to expand...

thanks for the laugh -- not making fun but enjoying a REAL recipe -- dollops, slop and all
 
carilyne said:
thanks for the laugh -- not making fun but enjoying a REAL recipe -- dollops, slop and all
Click to expand...

that's how I cook too because I know the recipes inside out and what I've modified that when I'm teaching my eldest I just say "a good hearty splash" or "a big dollop" or "a few shakes"
 
jk703 said:
We also like French's crispy chicken!


French's Crispy Onions, Dijon Mustard or Spicy Mustard, Chicken
Coat chicken in mustard, cover with crushed Crispy Onions. Bake 400* for about 20-25 minutes.

You get a better chicken on parchment paper or on a lifted wire rack.
Click to expand...

I want to try this one, Jenn!
 
NancyBeck said:
I want to try this one, Jenn!
Click to expand...

It's super yummy, Nancy. I don't mind the parchment, but the wire rack really helps with keeping the bottom crispy rather than a soft mess. :giggle
 
In the summer, variations of barbecued chicken usually.
Other family faves are:
Garden Chicken Pasta
Saute cubed chicken breast with garlic until golden. Add a can of mushroom soup, half a can of milk, 2 cups of chopped broccoli. Cook for 5-10 minutes, then add 1/3 cup parmesan cheese. Serve with pasta.
Chicken Goulash
Olive Oil
Chopped onion
Chicken Breast
1/4 Flour
Paprika (Hungarian preferably)
Hot Dried Pepper (optional)
2 cups Chicken Broth
1 14 oz can chopped tomatoes
2 cups chopped green/red/orange peppers.
Saute chicken and onion in olive oil until golden. Coat with flour/paprika/hot peppers. Saute for a minute or two. Add chicken broth and tinned tomatoes, then continue cooking for ten minutes. Add chopped peppers and cook for another five minutes. Serve with hot noodles and a dollop of sour cream.
 
this thread got me pondering, as we eat a ton of chicken....ton!
and if you are Panda Express fans, just cut chicken in bit size cubes, pan fry til done and pour any of these on top!
s-l300.jpg

simmer until hot and serve with fav chinese sides!
you can flour the chicken, but we are a low carb fam!
 
kirstiegai said:
now thats easy, will try that one later because my kids don't like mayo (WTF?)
Click to expand...

If they didn't see you put it on, they wouldn't know. It doesn't really seem like mayo. Just kind of a creamy cheesy goodness. :)

We do chicken caesar salads a lot. Or chicken parm is also a family fave. My daughter and grandson love chicken slow-baked with cream of mushroom soup (diluted a little with milk or broth) over rice. We also cut chicken breast up into "medallions" and pan saute and then add white wine, broth, a tab of butter, black pepper, and fresh crushed blackberries (or a little blackberry jam) as a little sauce.
 
We love Enchilada bowls. I throw all the ingredients in the crock pot, make a pot of rice, throw together a salad and it's done!

1 pack chicken breasts
1 can enchilada sauce (i make my own, but it's about the equivalent of a can)
2 TBSP taco seasoning (again, i use my recipe, but a pack from the store would be about that much)
1 can green chilies
1 can black beans, drained and rinsed
Half a bag of frozen corn, optional
I like to chop a red, yellow and green bell pepper and throw in, but you could leave that out.
Cook on low for about 6-8 hours.
Serve over rice.
Optional toppings: lettuce, cheese, sour cream, black olives

I actually have this in the crock pot for tonight! ;)
 
My go tos are :
Chicken mushroom zucchini stir fry over noodles
Baked Sweet and sour chicken over rice
Chicken mushroom marsala

And now that I'm hungry, I gotta go make dinner!
 
@bestcee sure! :)


Ingredients:
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (not cayenne)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock


Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

*You really need a good quality chili powder for best results! I prefer Penzey's mild chili powder (what I normally use), but if I'm out and don't have time to order, I'll buy Simply Organic brand from my local Fresh Market. :)
 
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