Chicken On Sunday Or Whenever Food

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SUNDAY CHICKEN



Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

  • Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

CHICKEN ON SUNDAY (OR WHENEVER)



Chicken on Sunday (Or Whenever) image

Make and share this Chicken on Sunday (Or Whenever) recipe from Food.com.

Provided by Peggy Benisch

Categories     Whole Chicken

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 (28 ounce) box Minute Rice (about 3 cups)
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups milk (any kind, even made-up powdered is good)
1 fryer, skinned and cut into pieces or 1 a batch of your favorite skinned chicken parts
seasoning salt
pepper
curry

Steps:

  • Grease large 9x13-inch pan.
  • Heat soups and milk together in a large saucepan.
  • Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan.
  • Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly.
  • Cover all with foil.
  • Bake at 325°F for 2 hours and 15 minutes.
  • I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.

Nutrition Facts : Calories 951.2, Fat 31.8, SaturatedFat 9.5, Cholesterol 129.1, Sodium 769.2, Carbohydrate 118.7, Fiber 2.8, Sugar 1.5, Protein 42.4

CONTEST-WINNING SUNDAY FRIED CHICKEN



Contest-Winning Sunday Fried Chicken image

The spicy coating for this chicken is one I've put together over the years. My recipe really got a workout when our four children (now married)were young and our family competed out on the rodeo circuit. Whenever the word spread I'd brought along fried chicken, the cowboys would crowd around! Today, my husband and I run an 800-acre cattle and quarter horse ranch.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons ground mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
Oil for frying

Steps:

  • In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

Nutrition Facts :

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