Lone Star Chicken Casserole Food

LONE STAR CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

LONE STAR CHICKEN STEW

Steps:

• Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
• Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
• Garnish with the sour cream and grated cheese.

LONE STAR CHICKEN CASSEROLE

Steps:

• Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour.
• Brown the floured chicken in a skillet with 4 tablespoons of melted butter; remove pieces when brown and save the drippings.
• Put chicken pieces in a large casserole; add flour to the drippings, making a paste.
• Stir in water, beef bouillon, ketchup, worcestershire sauce, bay leaves and whole onions.
• Pour over chicken and bake at 350 for 45 minutes.
• Add potatoes, carrots, and mushrooms; bake 35 minutes more.
• Add peas and bake 10 minutes longer.