Aunt Squishys Gooey Chicken Recipes

CRISPY SWEET AND SOUR CHICKEN

Steps:

• In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
• Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
• Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
• Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
• Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
• Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
• Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
• Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
• Garnish with optional sesame seeds and serve immediately.

AUNT SQUISHY'S GOOEY CHICKEN

Steps:

• 1. Preheat oven to 350 F
• 2. In a large bowl, combine stuffing mix & melted butter. Stir and set aside 1/2 cup for topping.
• 3. Combine chicken, zucchini, yellow squash, soup, sour cream, ranch packet, and mozzarella cheese to remaining stuffing mixture and stir thoroughly.
• 4. Transfer stuffing and chicken mixture into a lightly greased 9x13 baking dish and sprinkle w/reserved stuffing
• 5. Bake uncovered 40-45 minutes until golden and bubbly

GOOEY CHICKEN

Steps:

• Combine dressing, preserves, and onion mix in bowl; set aside.
• Salt and pepper chicken.
• Pour dressing mix in a 13 x 9 x - inch baking dish. Place chicken in single file so as they are not on top of each other, skin side down.
• Bake at 375°F for 45 minutes, basting occasionally. Turn chicken over and bake for 35 minutes more, basting occasionally.
• I like to serve this with wild rice, a nice salad, and fresh yeast rolls.

OOEY GOOEY PULLED BBQ CHICKEN SANDWICHES

Steps:

• Season the chicken with basil, salt and pepper to taste and place in a small heavy pot with just enough water just to cover (about 1 cup). Bring to boil then reduce to a simmer. Poaching chicken till almost cooked through about 10-15 minutes.
• Remove the chicken and set aside to cool. Shred the chicken when cool enough to handle and discarding any fat.
• Strain liquid and place liquid in a larger pot with the onion, pepper, garlic, barbecue sauce, vinegar and sriracha hot sauce, Worcestershire sauce and herbs and spices and bring to a boil.
• Reduce the heat and add the shredded chicken, fresh basil and simmer for 30-60 minutes.
• Spoon the mixture onto the rolls and top with the grated cheese and fresh greens.

AUNT SQUISHY'S POUTINE CASSEROLE

Steps:

• About 1-2 hours before cooking, spread the hashbrowns out on 2-3 layers of paper towels to thaw and drain.
• Preheat Oven to 400 F once hashbrowns have thawed.
• In a stock pot or very large skillet combine ground beef, seasoned salt, onion powder, garlic powder, and basil. Cook on high heat stirring frequently until beef is browned and well broken up.
• Add cubed Velveeta cheese, peas and carrots, and gravy to the beef and mix thoroughly. Continue cooking and stirring until cheese is completely melted and incorporated.
• Add hashbrowns to beef mixture and gently fold until thoroughly coated. Transfer mixture to a 9x13 or larger casserole dish.
• Cover mixture with shredded cheese and bake 30-40 minutes or until cheese is melted and gooey.
• Serve with your favorite poutine toppings such as sour cream, chives, BBQ sauce, bacon crumbles, or even a lovely sunny side up egg.

GOOEY CHICKEN

Steps:

• Cut chicken into pieces, skin if desired. Season with salt and pepper. Put in a casserole dish and put in oven at 350°F Bake for 30 minutes, then pour off liquid and fat.
• Combine french dressing, cranberry sauce, and soup mix in a small sauce pan. Heat till sauce melts, stirring often. Pour sauce over chicken pieces, cook for another 30 minutes or till done.
• Very good served over rice.

AUNT SQUISHY'S CASHEW BEEF STIR FRY

Steps:

• Combine ground beef, garlic, seasoned salt, onion powder, and montreal steak seasoning in a very large skillet over high heat and cook until beef is thoroughly browned.
• While beef is browning, drain liquid from the peas, carrots, and corn and finely chop the kale into very small pieces.
• Once beef is cooked, drain off excess fat and return beef to the skillet. Add chicken broth, worcestershire sauce, drained peas/carrots/corn, and diced tomatoes and stir thoroughly.
• Continue cooking mixture over medium heat until warmed through. Add diced kale on top of the mixture and cover with a lid (do not stir in the kale just yet).
• Cook until kale is slightly wilted (about 5-10 minutes) and has turned a vibrant shade of glossy green. Remove lid, add cashews, and stir mixture together thoroughly and serve.