AUNT JEWEL'S CHICKEN DRESSING CASSEROLE
True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.
Provided by CRETER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
- Bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 5.2 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.5 g, Sodium 745 mg, Sugar 2.5 g
CHICKEN FRANCESE
Chicken francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
Provided by Julia Moskin
Categories dinner, easy, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
- In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
- Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
- When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
- If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
- Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
- Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
Nutrition Facts : @context http, Calories 1129, UnsaturatedFat 54 grams, Carbohydrate 31 grams, Fat 79 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 20 grams, Sodium 383 milligrams, Sugar 3 grams, TransFat 1 gram
AUNTIE FRAN'S CHICKEN
This is from my husbands Auntie Fran. I just had this a couple of weeks ago, and loved it. Thought that you would too. I use the drumsticks so that we have more meat for dinner. But can be used with the wings for a pot luck etc.
Provided by oopsmakes3
Categories Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar,salt,bouliion cube, vinegar,ketchup and soya sauce.
- Dissolve and heat to boil.
- Combine with chicken in slow cooker (med) for 3 1/2 hours Add another 1 hours if using drumsticks.
- Mix corstarch and water, add to chicken cook for approx another 10 minutes.
- Serve with rice and veggies.
Nutrition Facts : Calories 915.2, Fat 39.4, SaturatedFat 11, Cholesterol 188.8, Sodium 1600.9, Carbohydrate 90.8, Fiber 0.3, Sugar 82.2, Protein 47
AUNT SUE'S CHICKEN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.
AUNT FRAN'S POLISH KOLAEZKI
These were a big favorite growing up in Chicago. When I moved "up north" to Wisconsin I discovered that kolache were made here with a raised dough. These are more of a sugar cookie or shortbread base.
Provided by Linky
Categories Dessert
Time 1h15m
Yield 100 cookies, 100 serving(s)
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter.
- Add flour until well combined.
- Roll into balls about the size of walnuts; flatten with bottom of floured drinking glass.
- Make depression in center with floured shot glass.
- Fill indentation with desired filling.
- Bake at 375 degrees Fahrenheit for 15 minutes.
- Sprinkle liberally with powdered sugar when cooled.
Nutrition Facts : Calories 58.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 12.3, Sodium 39.8, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 0.7
AUNT BEE'S FRIED CHICKEN
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a plastic bag, combine flour, salt, pepper and poultry seasoning.
- Shake chicken, a few pieces at a time, in flour mixture to coat.
- Heat oil in large skillet over medium heat; brown chicken.
- Reduce heat cover and simmer 30 minutes or until chicken is fork tender and juices run clear, removing cover last 10 minutes to crisp chicken.
Nutrition Facts : Calories 1225.3, Fat 102.7, SaturatedFat 27.5, Cholesterol 256.2, Sodium 820.8, Carbohydrate 8.1, Fiber 0.3, Protein 64.6
DELICIOUS EASY CHICKEN FRANCESE
This is an easy and delicious recipe for Chicken Francese. It's great over pasta or rice or with a side of your favorite vegetable
Provided by Elaina
Categories World Cuisine Recipes European French
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
- Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 19.7 g, Cholesterol 282.4 mg, Fat 18.2 g, Fiber 3.1 g, Protein 35 g, SaturatedFat 9.3 g, Sodium 229.3 mg, Sugar 0.7 g
AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE
Make and share this Aunt Liz's Chicken Spaghetti Casserole recipe from Food.com.
Provided by CFRP3473
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
- Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
- Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
- **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 141.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 14.8, Sodium 831.4, Carbohydrate 9, Fiber 0.9, Sugar 3.1, Protein 5.8
FRAN'S BROCCOLI CHICKEN CASSEROLE
My sister in law gave me this simple kid friendly dish that even adults will love. A great dish for when you need something quick.
Provided by QueenJellyBean
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan bring water to a boil.
- Stir in stuffing mix.
- Remove from heat and let stand for 5 minutes.
- In the bottom of a greased 11 x 7 pan- layer chicken and then broccoli.
- Spoon undiluted soup over the top of broccoli.
- Fluff the stuffing with a fork and spoon over the soup.
- Sprinkle with cheese.
- Bake uncovered in a 350°F oven for 30-35 minutes.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 283.3, Fat 11.2, SaturatedFat 6.3, Cholesterol 31.4, Sodium 835.9, Carbohydrate 32.8, Fiber 1.1, Sugar 4.4, Protein 13.2
AUNT FRAN'S GOULASH
When I was a young girl, Aunt Fran always made this when we went to visit...my brother and I would have been disappointed if she didn't because it was our favorite. It's quick to make on busy days, and also freezes well.-LaVergne Krones, Matteson, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef and onion over medium heat until no longer pink; drain and set aside. , In a large saucepan, combine the beans, soup, tomato sauce, beans, bouillon, water and pepper. Add cooked noodles and beef; heat through. If desired, garnish with Parmesan cheese.
Nutrition Facts :
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