Lizzys Creamy Chicken Bake Food

LIZZY'S CREAMY CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
• Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.

LIZZIE'S CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.
• Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)
• For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.
• When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

CREAMY & BUTTERY CHICKEN BAKE

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine crushed crackers and butter.
• Spread HALF of the cracker mixture evenly over a 9"X13" baking pan that has been sprayed with nonstick cooking spray.
• Season the chicken on both sides with the salt and pepper.
• Place chicken in the baking dish over the mixture.
• Combine water, sour cream and soup and pour the mixture evenly over the chicken.
• Top with remaining cracker mixture.
• Bake for 45-50 minutes or until no pink remains in the chicken.

CREAMY CHICKEN BAKE

Steps:

• PLACE chicken in 3 quart shallow baking dish.
• Mix soup, milk, garlic powder and mushrooms.
• Pour soup mixture over chicken.
• Mix cheese and bread crumbs with butter and sprinkle over chicken.
• BAKE at 400 degrees Fahrenheit for 30 minutes or until chicken is done.
• Stir sauce before serving.