Sunday Company Chicken Recipes

SLOW-COOKED SUNDAY CHICKEN

Slow-Cooked Sunday Chicken image

Here's a hearty dish for two that satisfies the biggest appetites. It's loaded with good old-fashioned flavor. -Ruthann Martin, Louisville, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper

Steps:

In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

Nutrition Facts : Calories 304 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 927mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

SUNDAY CHICKEN

Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

COMPANY CHICKEN

Company Chicken image

Provided by Trisha Yearwood

Categories main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 350 degrees F.
Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

SOUTHERN SUNDAY CHICKEN

Southern Sunday Chicken image

Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt, optional
1 teaspoon paprika
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (1 pound)
2 teaspoons butter
1/4 cup chopped onion
1/4 cup chopped celery
3 fresh mushrooms, sliced
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
1 cup evaporated milk
Hot cooked noodles

Steps:

In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.

Nutrition Facts : Calories 273 calories, Fat 4g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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