Chicken And Mushroom Pockets Paula Deen Food

CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

PAULA DEEN'S CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
• Add chicken and cook 10 minutes on each side or until tender.
• Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

CHICKEN AND MUSHROOM POCKETS (PAULA DEEN)

Steps:

• In a large skillet melt butter over medium heat.
• Add mushroom, onion and garlic.
• cook for 6 to 7 minutes or until mushrooms are tender.
• Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
• Remove from heat and stir in cheese and pepper.
• Let mixture cool for 20 minutes.
• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
• Repeat procedure with remaining dough and filling.
• Place on prepared baking sheets.
• Bake for 10 -12 minutes or until golden brown.
• Serve immediately.
• NOTE: be sure to use unperforated crescent roll dough.
• Cooking time includes cooling time for the mixture.

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)

Steps:

• For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
• Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
• For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
• In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
• Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
• Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
• To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

SAUSAGE AND MUSHROOM PIZZA POCKETS

Steps:

• In a medium skillet, cook sausage, onion, and mushrooms until sausage is brown, drain off fat, cool slightly.
• In a medium bowl, stir together the cream cheese, roasted red pepper, salt, black pepper, basil, and the 1/4 cup parmesan cheese.
• Stir sausage mixture into cheese mixture.
• Preheat oven to 425 degrees.
• Spray two large baking sheets with cooking spray; set aside.
• On a lightly floured surface, unroll each package of the pizza dough.
• If necessary gently stretch each dough piece into a 12 X 9 inch rectangle.
• Using a sharp knife, cut each rectangle into twelve 3-inch squares.
• Place about 1 tablespoon of the sausage/cheese mixture in the center of each square.
• Fold dough over filling, forming triangles.
• Press edges of triangles with tines of a fork to seal.
• Place triangles on prepared baking sheets.
• Prick tops with a fork.
• In a small bowl, beat together egg and the water; brush on triangles.
• Sprinkle with additional parmesan cheese.
• Bake about 12 minutes or until pockets are golden.
• Serve warm with pizza sauce.
• Make ahead tips: Prepare as directed through step 13. Cover loosely with plastic wrap; chill up to 4 hours. Proceed with step 14 and bake as directed. (OR if freezing, prepare as directed. Place baked pockets in freezer containers. Seal, label, and freeze for up to 1 month. To serve, preheat oven to 350 degrees. Arrange frozen pockets on lightly greased baking sheets. Bake for 10 to 12 minutes or until heated through.).

MEXICAN CHICKEN - PAULA AND JAMIE DEEN

Steps:

• Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
• In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
• Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• Sprinkle the cheese over the casserole and bake for 30 minutes.
• Enjoy!

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!