Graces Chicken Casserole Food

CHICKEN BRAISED WITH GRAPES

Steps:

• Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
• Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
• Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

CURRIED CHICKEN AND GRITS CASSEROLE

Steps:

• Bring water, 1 cup broth and salt to a boil in a large saucepan. Slowly stir in grits. Reduce heat; cook and stir 5-6 minutes or until thickened. Remove from heat; stir a small amount of grits into eggs. Return all to pan, stirring constantly. Add 1-1/2 cups cheese and butter; stir until melted., Preheat oven to 350°. Combine soup, mayonnaise, curry powder and remaining broth in a large bowl. Add vegetable blend, chicken and potatoes; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with grits; sprinkle with remaining cheese., Bake, uncovered, 50-55 minutes or until heated through.

GRACE'S CHICKEN CASSEROLE

Steps:

• Boil chicken breasts for 50 minutes, or until cooked through.
• Place on a platter to cool, and reserve broth.
• Prepare stuffing mix according to package directions.
• Spread in a 9x13 baking dish.
• When chicken cools,remove skin and tear into medium strips.
• Layer on prepared stuffing.
• In a 2 quart.
• saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
• Add reserved broth slowly,and cook and stir until mixture thickens.
• Stir a small amount of the hot mixture into the beaten eggs,then pour the eggs into the hot mixture,and pour over the chicken and stuffing.
• Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
• Let stand at least 5 minutes before serving.
• Serve with mushroom sauce.

GRACE'S POTATO CASSEROLE

Steps:

• Mix all ingredients together EXCEPT the potatoes, grated cheese, corn flakes and 1/4 cup melted butter.
• Spray a 9 x 13 pan with non-stick spray. Layer the potatoes, sauce mixture, and grated cheese in the pan. Repeat the layers until the ingredients are used up.
• Top with crushed corn flakes and pour 1/4 cup melted butter over the top. Bake at 375 degrees F. for 1 hour.

CHICKEN AND SAUSAGE CASSEROLE (WITH GRAPES)

Steps:

• Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.
• Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.
• Next, put the flour in a glass dish and add the sausages and chicken.
• Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
• Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
• Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
• Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).

CHEESY CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

GRANNY'S CHICKEN CASSEROLE

Steps:

• Melt butter in a large skillet. Add celery, onion, and bell pepper; saute' until softened.
• Combine with remaining ingredients, mixing well. Add salt and pepper, to taste.
• Dump into 13x9" dish. Top with additional cheese, if desired.
• Bake at 350* for 35-45 minutes.

FUNERAL CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Mix crackers and butter together in a medium bowl and set aside.
• Mix chicken, green beans, cream of mushroom soup, Cheddar cheese, sour cream, onion, bell pepper, garlic powder, salt, and pepper together in a large mixing bowl. Stir in half of the cracker mixture. Pour mixture into the prepared casserole dish. Top with remaining cracker mixture.
• Bake in the preheated oven until bubbly, about 35 minutes.