Aunt Squishys Gooey Chicken Food

AUNT SQUISHY'S POUTINE CASSEROLE

Steps:

• About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
• Preheat Oven to 400 F once hashbrowns have thawed.
• In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
• Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
• Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
• Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
• Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.

GOOEY CHICKEN

Steps:

• Combine dressing, preserves, and onion mix in bowl; set aside.
• Salt and pepper chicken.
• Pour dressing mix in a 13 x 9 x - inch baking dish. Place chicken in single file so as they are not on top of each other, skin side down.
• Bake at 375°F for 45 minutes, basting occasionally. Turn chicken over and bake for 35 minutes more, basting occasionally.
• I like to serve this with wild rice, a nice salad, and fresh yeast rolls.

AUNT SUE'S CHICKEN

Steps:

• Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.

OOEY GOOEY PULLED BBQ CHICKEN SANDWICHES

Steps:

• Season the chicken with basil, salt and pepper to taste and place in a small heavy pot with just enough water just to cover (about 1 cup). Bring to boil then reduce to a simmer. Poaching chicken till almost cooked through about 10-15 minutes.
• Remove the chicken and set aside to cool. Shred the chicken when cool enough to handle and discarding any fat.
• Strain liquid and place liquid in a larger pot with the onion, pepper, garlic, barbecue sauce, vinegar and sriracha hot sauce, Worcestershire sauce and herbs and spices and bring to a boil.
• Reduce the heat and add the shredded chicken, fresh basil and simmer for 30-60 minutes.
• Spoon the mixture onto the rolls and top with the grated cheese and fresh greens.

AUNT BETTYE'S CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Put all ingredients (except biscuits) into cooker.
• Cook on HIGH 5 hours or LOW 8 hours.
• One hour before serving, cut biscuits into quarters and add to mix.
• Cook on HIGH 1 hour.

CRUNCHY-GOOEY CHICKEN QUESADILLAS

Steps:

• Boil the chicken breasts until they are fully cooked and remove from heat.
• Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy).
• Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
• Heat up a frying pan or skillet to a medium to medium high heat.
• Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
• Fold the filled tortilla in half and place on the greased (Pam Cooking Spray) fry pan or skillet.
• Cook until golden brown and then flip and cook the other side.
• Spray the frying pan between quesadillas to prevent sticking.
• *Optional: You can cut the quesadillas into thirds to make it easier to eat.
• *Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!