Paulines Chicken Food

CHICKEN AND CHEESE POUTINE

Steps:

• Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.
• Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
• Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

PAULINE'S CHICKEN

Steps:

• 1. Cook chicken in broth (or in the dressing if you choose) in a slow cooker until it's cooked through. I usually wait until it's starting to fall apart - makes for easier shredding.
• 2. When the chicken is done cooking, cut and shred chicken - you need enough to fill the bottom of a casserole dish about 1/3 of the way full.
• 3. Preheat oven to 250 degrees.
• 4. Mix mushroom soup and sour cream (or the dip) together and layer this mixture on top of the shredded chicken.
• 5. Crush the crackers in a 1 gallon zip lock bag and pour in the melted butter. Seal the bag and shake well to mix. Layer the crackers on top of the soup mixture. Sprinkle with poppy seeds (as much or as little as you like).
• 6. Heat through in a 250 oven for 25-30 minutes. (If casserole has been refrigerated before heating, you may want to heat it at 350 for 25-30 minutes)