Chickenpudding Food

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CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN DRESSING



Chicken Dressing image

This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.

Provided by Amanda Rader

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

6 cups chicken broth, divided
4 cups crumbled cornbread
5 biscuits, crumbled
½ cup margarine, melted
½ cup chopped celery
1 small onion, finely chopped
3 eggs, beaten
1 teaspoon sage
1 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large saucepan, bring the chicken broth to a boil.
  • In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
  • Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
  • To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
  • Bake in preheated oven for 1 hour, or until set and well browned.

Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g

CHICKEN PUDDING



Chicken Pudding image

The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.

Provided by lisar

Categories     Poultry

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 (5 lb) whole chickens
4 carrots
4 stalks celery
1 large onion, quartered
1 1/2 teaspoons salt
1 teaspoon pepper
6 tablespoons butter
1 tablespoon chicken bouillon granule
1 teaspoon poultry seasoning
1/4 cup shortening
2 cups self-rising flour
3/4 cup milk
3 large eggs, lightly beaten
1 cup coarsely crushed saltine crackers (about 24 crackers)
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Combine first 6 ingredients and water to cover in a large Dutch oven.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
  • Remove chicken and cool.
  • Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
  • Reserve remaining broth for later use.
  • Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
  • Set aside to cool.
  • Cut shortening into flour with a pastry blender or fork until crumbly.
  • Add milk, stirring just until dry ingredients are moistened.
  • Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
  • Bake at 400° for 25 minutes or until golden brown.
  • Cool on wire rack; break into pieces.
  • Skin, bone, and coarsely chop chicken.
  • Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
  • Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
  • Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
  • Bake at 375° for 30 minutes or until golden brown and set.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 606.3, Fat 39.8, SaturatedFat 14.1, Cholesterol 194.4, Sodium 1069.4, Carbohydrate 29.2, Fiber 2.1, Sugar 2.4, Protein 31.4

CHICKEN PUDDING



Chicken Pudding image

This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.

Provided by Pokey in San Antonio

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -5 lbs chicken (cut up)
1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 cups chicken stock
1 egg
2 egg whites
1 cup milk
3 tablespoons butter
3 tablespoons parsley (minced)
1 teaspoon thyme (fresh or chopped)

Steps:

  • Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
  • Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
  • Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
  • Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
  • Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.

Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5

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