SOUTHERN CHICKEN CASSEROLE RECIPE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
------------------------
CHICKEN STIR-FRY FEAST
1 c. raw Uncle Ben's original converted brand rice
1 lb. boneless, skinless chicken breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil, divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes.
Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
------------------------
CHICKEN AND NOODLES (HOMEMADE)
4 chicken breasts
Boil chicken until done. Set aside chicken broth. Let breast cool somewhat and then remove meat in pieces. Put pieces of chicken back in broth.
--NOODLES--
1 c. all-purpose flour
1/2 tsp. salt
2 eggs, beaten
Mix flour and salt. Add egg. Turn dough onto a well floured surface. Knead and cover, let stand 30 minutes. Roll dough out onto floured surface, turning dough over and over until paper thin. Allow dough to dry 1 hour, then cut in strips, then allow noodles to dry completely. Add noodles to chicken and cook for about 20 minutes. You can add salt and pepper to taste.
|