Country Chicken Food

COUNTRY CHICKEN CASSEROLE

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

BAKED COUNTRY CHICKEN

Steps:

• Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
• Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

COUNTRY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
• Melt margarine in large deep skillet over medium-high heat.
• Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Sprinkle with salt.
• Add beans, bell pepper and celery; cook and stir 3 minutes.
• Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
• Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
• Reduce heat to low and simmer 3 minutes or until sauce is very thick.
• Stir in onions and corn.
• Return to a simmer; cook and stir 1 minute.
• Pour into pie crust.
• Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
• Let stand 5 minutes before serving.

COUNTRY CHICKEN-RICE BAKE

Steps:

• Preheat oven to 350 degrees.
• Combine rice, celery, diced red pepper, onions, butter, parsley and seasonings.
• Mix lightly. Spoon mixture in greased 3 quart shallow baking dish, top with chicken breast.
• Combine soup, Miracle Whip and milk, mixing until blended.
• Pour over chicken and bake 45 minute
• Add carrots, top with shredded cheddar and bake 15 minutes longer or until chicken is tender.