MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
MOM'S CHICKEN AND DUMPLINGS
On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.
Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
MAMAW'S SOUTHERN BUTTERMILK CHICKEN
This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!
Provided by Jan Fair Seymour Pokk
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 9h50m
Yield 10
Number Of Ingredients 12
Steps:
- Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
- The next day, preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
- Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
- Bake uncovered in the preheated oven for 1 hour.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g
MAMAW'S HAM & DUMPLINGS
Make and share this Mamaw's Ham & Dumplings recipe from Food.com.
Provided by AZRoxy63
Categories Pork
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place rinsed and soaked beans, that have been rinsed again and drained well, into a large soup pot.
- Add all remaining ingredients to the pot (EXCEPT THE BISCUITS)
- Water should be covering contents of the top (plus about 2 inches). If it is not, add more water until it does.
- Cook uncovered on Med-High until boiling, stirring occasionally.
- Once boiling, cover and reduce heat to a simmer.
- Simmer covered for 1 1/2 hours.
- Remove the ham bone, pick all meat from the bone and chop it up. Return chopped ham to the pot, and discard the bone now.
- Remove bay leaf from pot and discard.
- Leaving the lid off, return pot to a boil.
- Once boiling, add "dumplings" by pinching small pieces of biscuits off and throwing them into the pot as you do. Keep going til you are out of biscuits.
- Stir the small biscuits pieces into the pot weel, then reduce heat to low and cook another 30 minutes. Add water as desired, if it gets too thick. ((( Should NOT be runny like a soup though at all )))).
- Serve hot and enjoy! Freezes well too!
Nutrition Facts : Calories 271.3, Fat 5.3, SaturatedFat 1.7, Cholesterol 14.6, Sodium 590.4, Carbohydrate 46.8, Fiber 11.4, Sugar 3.3, Protein 14.4
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