MyHumbleHomeandGarden.com
Preheat oven to 350°
Casserole
4 Tblsp. Butter
3 Tblsp. Flour
1/2 tsp. Thyme
1 cup Chicken Broth
1 cup Milk
8 cooked and sliced cooked Chicken Tenders*
1/2 cup Slivered Almonds
2 cups cooked Rice
1 cup frozen Peas
1 cup sliced Carrots - (Cooked in a tablespoon of butter and a tablespoon of water until crisp-tender. Cover with a lid when it comes to a boil.)
1/2 cup soft Bread Crumbs (1 slice of bread, processed)
1/2 cup shredded Cheddar Cheese
*Cooked Chicken Tenders
Season 8 Chicken Tenders with salt, pepper, and seasoning salt on one side. (I use "Tastefully Simple" Seasoned Salt.)
Heat 1 Tablespoon of olive oil in a skillet, add the meat, seasoned side down, sear on one side, and allow to cook half way through.
Season the top side and turn over. Lower the heat and cook through. This will only take a few minutes.
Remove the chicken to a plate.
Melt the butter in the same skillet used to cook the tenderloins, leaving the drippings from cooking. Add the flour and thyme. Cook, stirring for 1 minute.
Gradually whisk in the chicken broth and the milk.
Continue cooking and stirring until the sauce is thickened and smooth.
Stir in the chicken pieces.
Spread the cooked rice in a 2-quart casserole dish, which has been sprayed with non-stick spray.
Layer the peas and the sautéed carrots evenly over the rice. Sprinkle the slivered almonds on top of the carrots.
Spread the chicken mixture over the vegetables.
Sprinkle the shredded cheese over the top of the chicken mixture.
Melt 1 tablespoon of butter and toss with the bread crumbs.
Sprinkle the buttered bread crumbs over the cheese.
Bake for 20-25 minutes at 350°.
Chicken and Rice Casserole
Chicken Brunswick Stew
(Base Recipe of Stewed Chicken and Broth) ◄Click here
2 (14.5 oz) cans petite diced tomatoes
1 cup fresh or frozen corn
1 cup ketchup
1/2 cup Sweet Baby Ray's barbecue sauce
1 tablespoon liquid smoke
1 onion, chopped
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire
Salt and pepper to taste
In a large pot, place the chicken pieces and 2 cups of the saved broth.
Add and stir remaining ingredients. Bring to a boil, cover, and simmer for 30 minutes.
If the stew is too thick, add some of the extra broth from the chicken.
Serve over a bed of white rice.
From this basic Stewed Chicken and Broth Recipe, a multitude of recipes can be made.
Scroll the page below or Click on the pictures below, then 'go to link'
for some great chicken recipes using this recipe as a base.
Delicious Chicken Brunswick Stew on a bed of white rice is a filling meal on it's own.
Easy, delicious, homemade Chicken and Noodles! You'll be glad you took the time!
Chicken and Rice Soup is a hearty dish and so good!
Easy Homemade Chicken and Dumplings is one of our favorite meals.
Homemade Chicken Pot Pie is so much better than the frozen store bought variety!
Chicken and Noodles
2 cups flour
3 egg yolks
1 egg
2 tsp. salt
1/4 - 1/2 cup cold water
Measure flour into a bowl and make a well in the center. Add egg, yolks and salt. Thoroughly mix the flour, eggs, and salt.
Add water a little at a time, mixing thoroughly after each addition. Add only enough to form the dough into a ball.
Place dough on a floured pastry cloth and knead the dough until smooth and elastic, about 8 to 10 minutes.
Invert the bowl, cover the dough with it and let the dough rest, covered for 10 minutes.
Roll dough out thinly on a pastry cloth and cut the dough into noodles about 1/4" wide. Let them dry for a few hours.
I usually make these early in the day and let them dry, turning them over in a couple of hours to dry on the other side. After they have dried pull the noodles apart.
Prepare the basic chicken and broth recipe. After pulling the chicken from the bones and straining the broth, set the chicken to the side.
Bring the broth to a boil and begin adding your noodles. Stir gently and cook until tender.
If necessary, add extra chicken broth. ( I usually have extra frozen in a freezer bag, but sometimes I just add a can of chicken broth.)
Add the chicken and bring back to a boil, remove from the stove and serve, piping hot.
***Yes, I have one of the fancy pasta machines, but sometimes it is just easier to roll the dough out on a pastry cloth. You can see in the picture I used a noodle cutter. Many years ago I bought that and used it often, but before that, I used a knife to cut the noodles. Either way, it works and the noodles are delicious.
I usually make these early in the day and let them dry, turning them over in a few hours to dry on the other side.
*** A friend of mine made a comment one day about a lady who made her own noodles. I told her I always make my own! She couldn't believe the woman and I took the time to do that, after all it's just flour and eggs. Right?
While that might be true. There is a huge difference in taste! Try this recipe and let me know if you agree or disagree!
Chicken and Rice Soup
This is another easy and delicious chicken dish with the chicken and broth recipe as a base.
It's amazing how many different dishes can be made from this simple base recipe.
Make one recipe of chicken and broth and return strained broth to stockpot, setting chicken pieces aside for later.
To this add: 1 medium onion chopped finely
1 cup sliced carrots
2/3 cup medium grain white rice
2 chicken bouillon cubes
1/4 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon ground cumin
Heat mixture to boiling and reduce the heat to low. Cover and simmer for 20 minutes.
Add chicken pieces, stir and simmer for 10 more minutes. Serve hot.
My family likes a little extra heat, so we sprinkle a little cayenne pepper onto each bowl of soup.
Homemade Chicken and Dumplings
This is one of Dave's favorite meals, homemade chicken and dumplings. These are, without a doubt, the best tasting dumplings I have ever had. The broth thickens as the dumplings cook.
Using the basic chicken and broth recipe, cooking the chicken until it falls apart, (as you can see in the second picture in the strip to the right), straining the broth and pouring it back into the stock pot is really pretty simple.
After pulling the meat from the skin and bones, add it to the stockpot, forming a base for the dumplings. Heat the chicken and broth to boiling, while you prepare the dumplings.
For the dumplings, in a medium sized bowl, add: 1 1/2 cups of flour
3/4 tsp salt
2 tsp baking powder
Taking two knives or a pastry blender, cut in 3 Tblsp. shortening,
until mixture looks like meal
Stir in: 3/4 cup of milk
** Don't over mix the batter!
Drop dough by spoonfuls onto hot chicken, turn down to a simmer. Cook uncovered for 10 minutes, cover and cook for an additional 10 minutes. Dumplings should be light and fluffy. Serve and enjoy!
Chicken Pot Pie
Begin by making the basic chicken and broth recipe.
After straining broth, pour back into pot, (reserving chicken) and add:
1 cup small carrots, cut into 1/2" - 3/4" pieces
1 cup Yukon Gold potatoes, with skins, cut into 3/4" pieces
Bring broth and vegetables to a boil and simmer for 12 minutes or until tender.
Remove vegetables to a medium sized bowl or glass measuring cup. Measure and return 3 cups of broth to the pot.
In a small bowl combine:
1/2 cup all-purpose flour
1 tsp salt
1/8 tsp pepper
Stir in: 1/2 cup milk until smooth.
Whisk into broth in the pot and bring to a boil. Reduce heat and simmer until sauce is thick. (about 5-8 minutes)
Remove from heat and stir into the hot broth:
1 cup frozen peas
1 cup frozen corn
Add the chicken pieces and the cooked carrots and potatoes.
Stir gently.
Preheat oven to 350º
Pour mixture into a casserole dish and set aside as you prepare the dough.
***You can use a pie crust mix if you like, but I just stir up my own. It is really pretty easy and more convenient. The cake flour in the recipe below makes the crust a little lighter, and my family likes that.
Piecrust:
1 1/2 cups cake flour*
1/4 tsp salt
1/2 cup shortening
1/4 cup cold water
Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, mixing until all flour is moistened and the dough cleans the side of the bowl.
Form into a ball. On a lightly floured pastry cloth, roll out pastry into a rectangle slightly larger than your casserole dish. Gently roll the pastry around your rolling pin and unroll on top of chicken and vegetable mixture.
Cut, if necessary, and crimp and press to edge of a casserole dish to seal edges.
Brush top of pastry with 2 tablespoons of melted butter.
Bake at 350º for 35 - 45 minutes until pastry is golden brown and the mixture is bubbling.
* No cake flour? Not to worry! Recipe to make your own.
*I came across this tip on the internet the other day! How many times have I needed cake flour and had to run to the store or change my plans? Can you believe that it is just this easy? Not to mention the savings...
Cake Flour
4 cups all-purpose flour
8 Tblsp. cornstarch
Place flour in a medium bowl.
Remove 8 tablespoons of flour and return to flour container.
Add 8 tablespoons of cornstarch to the flour and whisk together until fully incorporated.
You now have cake flour!
Stewed Chicken and Broth
1 (3 - 5 pound) chicken
4 cups water
1 onion quartered
3 celery tops
3 sprigs of fresh parsley
1 bay leaf
8 - 10 peppercorns
2 1/2 teaspoons salt
Place chicken in a stock pot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 - 1 1/2 hours, until the meat is tender and starts to fall off the bone.
Strain the broth and set aside. Pull the chicken from the bones, removing the skin and bones.
* This is my base recipe for chicken pot pie, homemade chicken and noodles, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice or use in another recipe.
4 Chicken breasts pre-cooked and cut into pieces
2- 10-ounce pkgs. of frozen broccoli
2 cans cream of chicken soup
1 cup mayonnaise (not Miracle Whip)
1 tsp. lemon juice
1/2 cup bread crumbs
1/2 cup grated parmesan cheese
Place broccoli in a casserole dish, cover the broccoli with the pre-cooked chicken. Blend the soup, lemon juice, and mayonnaise. Pour mixture over the chicken and broccoli.
Add the bread crumbs and cheese. Dot with butter.
Bake at 350° for 30 minutes.