Scalloped Chicken Delish Food

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

CREAMY CHICKEN STOVE TOP CASSEROLE

Steps:

• Sprinkle chicken thighs with salt and pepper. Melt 1 tbsp (15 mL) butter in large, deep non-stick skillet set over medium-high heat.
• Brown chicken well on both sides, about 6 to 8 minutes.
• Combine potatoes, sauce mix, hot water, milk and remaining butter in medium bowl. Pour into skillet. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 15 minutes. Stir occasionally.
• Gently stir in the vegetables, cover and cook over medium heat an additional 5 to 7 minutes or until vegetables are heated through and sauce is as thick as you like. Stir occasionally. (Sauce will thicken slightly as it stands).
• Meanwhile, combine cheese, bacon and green onion. Sprinkle over chicken mixture. Let stand 5 minutes before serving.

SCALLOPED CHICKEN

Steps:

• Pour 1 ¼ cups chicken broth into a large Dutch oven.
• Add butter and celery and bring to a boil.
• Cook over medium-high heart and allow celery to soften--about 5 minutes.
• Stir in contents of stuffing mix package.
• Remove from heat.
• Allow stuffing to sit 5 minutes.
• Add chicken, sour ream and cream of mushroom soup.
• Stir to combine.
• Heat through a few minutes so mixture gets hot again.
• Serve.

MAIN DISH CHEESY SCALLOPED POTATOES RECIPE WITH CHICKEN

Steps:

• Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.
• In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.
• Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.
• Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.
• Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

SCALLOPED POTATOES

Steps:

• Preheat oven to 400F.
• Cut the potatoes into 1/8 inch slices.
• Dump the butter into a large pot on the stove over medium heat.
• Once the butter is melted, add the diced onions to the pot and stir well.
• Continue cooking until the onions are translucent.
• Add the flour to the pot and stir well.
• Cook the flour mixture for 3 minutes.
• Add the chicken broth to the pot and stir well.
• Add the milk and stir well again.
• Add the salt, pepper, garlic powder and onion powder to the pot.
• Whisk the sauce well.
• Leave the sauce to continue cooking over medium heat just until it comes to a boil.
• As soon as the liquid starts to boil, remove the pot from the heat.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the potato slices in the baking dish.
• Pour half of the sauce over the potatoes in the baking dish.
• Place the remaining potato slices on top of the sauce layer.
• Pour the remaining sauce over the potato slices.
• Cover the baking dish with aluminum foil.
• Place the dish in the oven and bake, covered, for 35 minutes.
• After 35 minutes remove the foil and continue baking until the potatoes are browning across the top. 30-35 minutes.
• Remove the dish from the oven and allow the potatoes to sit for a few minutes before scooping and serving.
• Enjoy!

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

CLASSIC SCALLOPED CHICKEN

Steps:

• Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink.
• Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes.
• Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.

STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES

Steps:

• Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
• In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
• Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
• Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
• Preheat a broiler.
• Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Steps:

• Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.

SCALLOPED POTATOES RECIPE WITH CREAM OF CHICKEN / FOODTHOUGHTSOFACHEFWANNABE: QUICK AND EASY SCALLOPED POTATOES

Steps:

• The cheese blend is the clincher. Grilling meat reduces the fat because it drips out while you cook. A friend of mine served this scrumptious, comforting dish at her wedding.
• A friend of mine served this scrumptious, comforting dish at her wedding. -lisa turco, cumberland, rhode island ho. I liked it so much, i asked for the recipe.
• The cheese blend is the clincher. Get cheese scalloped potatoes recipe from food network deselect all 1/4 cup chopped onion 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk 1 cup grated cheddar cheese salt and pepper 3 potatoes, peeled and thinly sliced, not rinsed. -edith jennings, prairie city, iowa homecasserolespotato casserolesscalloped potatoes our brands
• Since returning to work after having my daughter, i have a lot on my plate just like every other mom out there. -lisa turco, cumberland, rhode island ho. The calorie content is also lower than fried food, which helps you manage your weight and improves your health.
• The calorie content is also lower than fried food, which helps you manage your weight and improves your health. I liked it so much, i asked for the recipe. -lisa turco, cumberland, rhode island ho.