YANKEE CHICKEN
Make and share this Yankee Chicken recipe from Food.com.
Provided by -------
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in single layer in shallow 6 cup casserole dish.
- Combine soup, sour cream, onion soup mix, & pepper & blend.
- Spread over chicken.
- Sprinkle with noodles.
- Bake 1 hour at 375°F.
Nutrition Facts : Calories 810.8, Fat 57.8, SaturatedFat 19.6, Cholesterol 204, Sodium 1131.9, Carbohydrate 22.9, Fiber 1.1, Sugar 1.4, Protein 48.5
YANKEE CHICKEN RICE PIE
This is a recipe from the 70s that came out of an old Good Housekeeping magazine or LHJ (I can't recall). It's simple and a good way to use up chicken (or turkey). The turmeric adds a nice flavor and color.
Provided by AmyZoe
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mix rice, egg, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the turmeric.
- Press into 9" pie plate to form a shell and set aside.
- In saucepan over medium heat, blend 2 tablespoons butter with the flour until bubbly.
- Gradually stir in mlk until thickened and smooth.
- Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Stir in chicken, tomatoes, celery, onion, and green pepper.
- Pour into rice shell.
- Mix breadcrumbs with remaining butter and sprinkle over pie.
- Bake in preheated 350 oven for 25 minutes or until hot and top is golden brown.
Nutrition Facts : Calories 354.1, Fat 16.4, SaturatedFat 8.7, Cholesterol 103, Sodium 599.2, Carbohydrate 33.4, Fiber 2.4, Sugar 4, Protein 17.9
YANKEE CHICKEN POT PIE
A nontraditional slow cooker recipe. Instead of pastry crust, uses a mashed potato crust. Works better if you have two slow cookers and can make the crust and the filling simultaneously.
Provided by ratherbeswimmin
Categories Savory Pies
Time 9h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- The crust: add potatoes to the slow cooker and cover with cold water.
- Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
- Drain off water and increase heat to high; cook for about 30 minutes, until dry.
- Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
- The filling: place a large saucepan over high heat and add 3 tablespoons butter.
- Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
- Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
- Add in nutmeg and salt/pepper.
- Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
- Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
- Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
- Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
- Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
- Garnish with parsley and serve piping hot.
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