Lattice Top Chicken Stew Food

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OLD-FASHIONED CHICKEN STEW



Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

  • Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
  • Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
  • Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

LATTICE-TOP CHICKEN STEW



Lattice-Top Chicken Stew image

Convenient crescent roll dough turns into the pretty topping on this creamy casserole filled with chicken and vegetables. While it's baking, I prepare a simple salad and dessert. It's a nice meal for company, too. -Janet Aselage, Sidney, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.

Nutrition Facts : Calories 291 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 747mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

LATTICE TOP CHICKEN STEW



Lattice Top Chicken Stew image

Yield 8

Number Of Ingredients 8

1 (16 ounce) package frozen California blend vegetables
2 boneless skinless chicken breasts (cooked and cubed)
1 (10.75 ounce) cream of potato soup
1 cup milk
1 cup shredded cheddar cheese
1 cup french fried onions
1/2 teaspoon seasoned salt
1 (8 ounce) package refrigerated crescent roll dough sheet

Steps:

  • In a large bowl combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
  • Carefully spoon into a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
  • Bake uncovered at 350 degrees for 20 minutes.
  • While it is cooking spread out the roll dough into a big sheet. Using a pizza cutter cut 4 strips from the dough lengthwise. With the remaining dough, cut into 6 equal shorter strips.
  • Remove dish from oven after 20 minutes and quickly do 4 lengthwise strips and 6 strips width wise. Quickly weave them over the warm casserole to give it a lattice look.
  • Place back in the oven for another 15 minutes, or until the top crust is golden brown.

LATTICE TOP CHICKEN



Lattice Top Chicken image

All you need to add to this casserole is a side salad and some crusty bread. Makes a wonderful and tasty meal!

Provided by KTs Mom

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 can cream of chicken soup
1 cup milk
1/2 teaspoon seasoning salt
2 cups cubed cooked chicken (I like mine shredded)
1 (16 ounce) bag broccoli, carrots,cauliflower mixture thawed and drained
1 cup cheddar cheese (4oz)
1 can Durkee onions
1 (4 ounce) package refrigerated crescent dinner rolls

Steps:

  • Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions.
  • Place mixture in 8x12 baking dish.
  • Bake covered at 375 degrees for 20 minutes.
  • Unwrap rolls, separate into 2 rectangles.
  • Press together perforated cuts.
  • Cut each rectangle lengthwise into 3 strips.
  • Place strips on casserole to form lattice top.
  • Bake uncovered 15 minutes longer.
  • Top lattice with remaining cheese and onions.
  • Bake uncovered 3-5 minutes or until onions are golden brown.

Nutrition Facts : Calories 463.2, Fat 22.9, SaturatedFat 10.3, Cholesterol 111, Sodium 949.2, Carbohydrate 30.9, Fiber 4, Sugar 3.7, Protein 34.2

LATTICE TOP CHICKEN



Lattice Top Chicken image

Ready to bake in just 12 easy minutes

Provided by French's

Categories     Entrees,

Yield 4

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's® Condensed Cream of Potato Soup
1 1/2 cups milk, divided
1 1/2 cups cooked chicken
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, cauliflower), thawed and drained
1 cup shredded cheddar cheese
1 1/3 cups Original Crispy Fried Onions
1 cup buttermilk biscuit baking mix
1/4 cup milk
1 large egg

Steps:

  • HEAT oven to 375°F. Combine soup and 1 1/4 cups milk in 2-quart baking dish. Stir in chicken, vegetables, 1/2 cup cheese and 2/3 cup Crispy Fried Onions. Bake, covered, for 15 minutes.
  • IN small bowl, combine baking mix, 1/4 cup milk and egg to form soft dough. Stir casserole and spoon dough over hot chicken mixture to form lattice design.
  • BAKE, uncovered, 20 to 25 minutes or until lattice is golden brown. Top lattice with remaining cheese and onions. Bake 3 minutes until onions are golden.

LATTICE CHICKEN POTPIE



Lattice Chicken Potpie image

My sister shared this great recipe with me. Because it features all four food groups, it's the only dish you have to prepare for dinner. -Angie Cottrell, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen California-blend vegetables
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup 2% milk
1 cup shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish., Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

Nutrition Facts : Calories 477 calories, Fat 27g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 1126mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

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