Easy Chicken Boudine Food

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BOUDIN STUFFED BONELESS ROASTED CHICKEN



Boudin Stuffed Boneless Roasted Chicken image

Provided by Food Network

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 whole chicken
Olive oil
2 onions quartered and not peeled
5 cloves garlic
4 stalks celery
1 pound boudin, or an Italian sausage stuffing
1/2 cup chopped onion
Butter
Cajun seasoning, to taste
Cayenne pepper, to taste
White wine or chicken stock
Cornstarch
Smothered okra and tomatoes, for service, optional
Butterbeans, for service, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Starting from backbone remove all bones except for maybe the tips of the wings. Reserve bones.
  • For the chicken stock:
  • To a medium saucepan over medium-high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the vegetables and saute until onions are translucent. Next add the chicken bones and cover with water by about 1 to 2 inches. Bring the mixture to a boil. Once at a boil, reduce the heat and continue to simmer for about 3 to 4 hours, skimming the top as necessary. Next, remove the saucepan from the heat and strain. Either allow the stock to cool down and refrigerate or keep warm until needed.
  • For the stuffed chicken:
  • Stuff boudin mixture into the chicken and sew back together to reform chicken shape. Place chopped onion in bottom drip pan of a 2 piece roasting pan. Place the chicken, breast-side up, in the roasting pan. Place a small piece of butter under the skin on each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Place in oven covered at 375 degrees F for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Deglaze drip pan with white wine or chicken stock and reduce. Pour into strained chicken stock. In a small bowl combine 1 tablespoon cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with a side of smothered okra, tomatoes and butterbeans, if desired.

CHICKEN BOUDINE



Chicken Boudine image

This is a Paula Deen recipe I found. It has become a household favorite. It makes a large pan, more than we can eat at one time. I use my sealer mate, divide what's left and freeze for later use. This dish is great by its self or serve with your favorite veggies. This is a very worthy recipe! Note: I usually double the noodles...

Provided by Diane Atherton

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 10

2 c egg noodles, cooked (i use 4 to 6 cups cooked noodles)
2 10 3/4 ounce cans cream of mushroom soup
1/2 c chicken broth
1/4 c dry sherry
4 c cooked chicken, chopped
3 c grated sharp cheese, your choice, divided
2 1/4 oz package slivered almonds, toasted
1/4 c pimentos, drained
4 oz can mushrooms, drained
salt and pepper to taste

Steps:

  • 1. Preheat oven to 350 degrees. NOTE: I boil boneless chicken breast for this recipe. Once done, I cut into bite size pieces. I would think you could used roasted or baked chicken as well.
  • 2. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with remaining cheese.
  • 3. Bake for 30 minutes, or until bubbly.

CHICKEN BOUDINE PAULA DEEN



Chicken Boudine Paula Deen image

This is a lovely casserole that I first saw on Paula Deen's show. It has become of favorite of my family.

Provided by bmcnichol

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups cooked egg noodles
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheddar cheese, your choice, divided
1 (2 1/4 ounce) package slivered almonds, toasted
1/4 cup drained chopped pimiento
1 (4 ounce) can sliced mushrooms, drained
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, toss together the noodles, soup, broth, and sherry.
  • Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.
  • Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.
  • Bake for 30 minutes, or until bubbly.
  • Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.

Nutrition Facts : Calories 465.9, Fat 28.1, SaturatedFat 11.8, Cholesterol 108.6, Sodium 960.2, Carbohydrate 18.4, Fiber 1.6, Sugar 2.2, Protein 33.6

EASY CHICKEN BOUDINE



Easy Chicken Boudine image

Easy & very tasty chicken & noodles. I use a rotisserie chicken to save time. Good way to use left-over chicken also. I adapted this from a Paula Deen recipe so it is lower in sodium and fat. In addition to being delicious, it can be made ahead & refrigerated, cooked then frozen, or enjoyed right out of the oven.

Provided by Ginger Jar

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups cooked egg noodles
1/3-1/2 cup slivered almonds, toasted
2 (10 ounce) cans cream of mushroom soup (fat free)
1/2 cup low sodium chicken broth
1/4 cup dry sherry
4 cups cooked chicken, diced
3 cups shredded low-fat sharp cheddar cheese
1/2 cup red bell pepper, diced
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon poultry seasoning
salt and pepper, to taste
2 scallions, sliced on diagonal

Steps:

  • Preheat oven to 350 degrees F.
  • While cooking the noodles, toast almond slivers in small skillet until golden brown.
  • In a large bowl, mix together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, almonds, bell pepper, mushrooms, and seasonings, and toss gently to combine.
  • Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese.
  • Bake for 30 minutes, or until bubbly.
  • Sprinkle with sliced scallions and serve.

Nutrition Facts : Calories 372.5, Fat 15.1, SaturatedFat 4.5, Cholesterol 73, Sodium 779.3, Carbohydrate 19.1, Fiber 1.5, Sugar 2.7, Protein 32.7

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