Paulines Chicken Recipes

PAULINE'S CHICKEN

Steps:

• 1. Cook chicken in broth (or in the dressing if you choose) in a slow cooker until it's cooked through. I usually wait until it's starting to fall apart - makes for easier shredding.
• 2. When the chicken is done cooking, cut and shred chicken - you need enough to fill the bottom of a casserole dish about 1/3 of the way full.
• 3. Preheat oven to 250 degrees.
• 4. Mix mushroom soup and sour cream (or the dip) together and layer this mixture on top of the shredded chicken.
• 5. Crush the crackers in a 1 gallon zip lock bag and pour in the melted butter. Seal the bag and shake well to mix. Layer the crackers on top of the soup mixture. Sprinkle with poppy seeds (as much or as little as you like).
• 6. Heat through in a 250 oven for 25-30 minutes. (If casserole has been refrigerated before heating, you may want to heat it at 350 for 25-30 minutes)

PRALINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish.
• Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• Dip floured chicken in the egg and again coat with flour.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
• Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.