Raffys Chicken And Rice Food

RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING

Raffy's Turkey Sausage and Chestnut Stuffing image

Provided by Giada De Laurentiis

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 medium green apple, cored and diced into 1-inch cubes
1 medium red apple, cored and diced into 1-inch cubes
1 medium onion, diced into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, plus 2 tablespoons cubed
1/4 cup dry white wine
1 (6-ounce) bag dried cranberries
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
1 pound sweet Italian turkey sausage, meat removed from casing
8 ounce jar steamed whole chestnuts, roughly chopped
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
Pinch red pepper flakes
1 cup canned chicken stock
1 cup freshly grated Parmesan

Steps:

Preheat oven to 400 degrees F.
In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

FLUFFY RICE AND CHICKEN

Fluffy Rice and Chicken image

This is a dish that has a nice strong and intense flavor. It's easy to prepare. Just serve a side vegetable with it and dinner is done. Hope you enjoy!

Provided by teresas

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) soup can milk
3/4 cup rice, uncooked
1 (4 ounce) can mushroom stems and pieces
1 (1 1/2 ounce) envelope onion soup mix
2 whole chicken breasts, halved

Steps:

Heat oven to 350 degrees.
Mix mushroom soup and milk; reserve 1/2 cup of mixture.
Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.
Place chicken breasts on top.
Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.
Cover with aluminum foil; bake 1 hour.
Uncover; bake 15 minutes longer.

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