CHURCH CHICKEN CASSEROLE
Recipe given to me for a church function and quickly became one of my family's favorites. Thanks, Michelle Gardiner :).
Provided by Natures Cuisine
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
- Combine soup and sour cream. Pour on top of chicken.
- Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
- Bake for 30 minutes. Serve over hot rice.
PRESBYTERIAN CHICKEN
Make and share this Presbyterian Chicken recipe from Food.com.
Provided by gwynn
Categories < 4 Hours
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- First Layer: Place fine cut chicken in bottom of greased 9x13 baking dish.
- Second Layer: Place celery soup and sour cream together.
- Third Layer: Prepare stovetop stuffing as instructed except change water to 2 cups of broth.
- Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 320, Fat 21.4, SaturatedFat 8.8, Cholesterol 79, Sodium 579.5, Carbohydrate 13.5, Fiber 2.2, Sugar 1.1, Protein 17.5
PASTOR RYAN'S HERB-ROASTED WHOLE CHICKEN
This recipe is from the Pioneer Woman's blog (courtesy of her friend, Pastor Ryan). You can roast more than one chicken in the oven at a time (if you have room) and freeze extra cooked chicken, making it a very economical endeavor. *Notes*: You can use dried herbs in place of the fresh, just be sure to use leaves (not ground spices), and use 1/3 of the amount that is called for. Also, the ingredients/instructions are what is required for EACH INDIVIDUAL chicken that is prepared. The chicken might be nice served with a vegetable and Italian bread, or atop Recipe #11808. Enjoy!
Provided by Greeny4444
Categories Whole Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
- Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one), and fill the cavity of the bird with the aromatics. You won't be eating these items, so you can just give them a rough chop / slice / mash.
- Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown), you can put a slice in the skin, and stick the leg into that.
- It's important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it's finished.
- Rub the chicken down with your canola-herb-salt-pepper mix.
- Slide your herb-coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
- The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven).
- Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
- Serve over pasta, or with any sides.
Nutrition Facts : Calories 743.6, Fat 55.5, SaturatedFat 13.9, Cholesterol 230, Sodium 2540.4, Carbohydrate 0.5, Fiber 0.2, Protein 57.1
THE PRESBYTERIAN
Trade trendy for traditional with a simple cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Fill a highball glass with ice. Add whiskey, club soda, ginger ale, and bitters. Stir and serve.
Nutrition Facts : Calories 193 g
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