Suzanne’s Roast Chicken and Dumplings
Mix of
4 Chicken Breasts
4 Chicken Thighs
Olive Oil to coat chicken
Poultry Seasoning Southern Blend(Badia Brand)
Ground White Pepper
Celery Salt
Cracked Black Pepper
2 and a half containers Unsalted Chicken Stock
2 Cups Bisquick
2/3 Cup of Skim Milk
Take a Gallon Ziplock Bag add chicken breasts two at a time drizzle with Olive Oil and season to taste with Poultry Seasoning, Ground White Pepper, Celery Salt and Cracked Black Pepper. Follow the same steps for the Chicken Thighs. Roast Chicken Breasts in Oven till skin is crisp at 400 for 45 mins and Thighs for 35 mins at 425. Let Chicken Cool for 15 to 20 mins and Debone and Shred Chicken. Chicken can be cooked ahead and shredded for use later.
Mix 2 Cups of Bisquick with same spice mixture as the chicken. Once the spices are mixed with the bisquick add 2/3 Cup of Milk and mix until a soft dough forms. Let the dumpling mixture rest 10 to 30 minutes at room temperature.
Take a stock pot add your shredded chicken and chicken stock bring to a boil for about 30 minutes. Taste to see if needs more seasoning and add to boiling stock as needed. Once it is boiling add the dumplings by dropping onto boiling chicken and stock turn heat down and cook 10 mins uncovered and 10 mins covered.
Serve with Oyster Crackers, some cracked black pepper, and a Dash of Louisiana Hot Sauce
Note: We like lots of chicken in our dumplings and this recipe makes a lot of dumplings. You can cut the amount of chicken to your taste. We usually have leftovers for a week from a batch.
I found this recipe on the back of couscous box a number of years ago, I think it is very tasty. It is an easy go to quick dish that we like. I did however make it with a twist this time. I prefer to cook with wine that I would drink, Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.
Not sure where we found this recipe but I adapted it to our taste. You can substitute a Pillsbury pizza crust for pie crust and make it a pizza. Be sure to bake off the pie crust first when using the deep dish pie crust. No need to pre bake the pizza crust.
Tomato Pie Ingredients:
4 medium ripe tomatoes, de-seeded and thinly sliced 1 cups shredded cheddar jack cheese and 1 Cup of Italian Blend Shredded Cheese
1 pie shell or Pillsbury Pizza Crust
3 oz. garlic and herb boursin spreadable cheese or cream cheese
a small amount fresh basil
1 Tbsp. mayonnaise (optional)
A Bunch of chopped scallions(Optional)
4 Slices cooked crumbled bacon
Preparation: Warm and bake pie shell until light brown. Warm cream cheese in microwave for 30 seconds. Spread cream cheese in pie shell then layer tomatoes, salt, pepper, basil, mayo, cheddar cheese (in that order). Bake for 20 minutes at 350 degrees.
I discovered this recipe a number of years ago. It is really easy to make and tastes good.
Creamy Pesto Chicken & Bow Ties
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
3 cups uncooked bow tie pasta
2 tbsp. butter OR margarine
1
lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup pesto sauce
1/2 cup milk
Directions:
COOK pasta according to pkg. directions. Drain.
MEANWHILE , heat butter in skillet. Add chicken and cook until browned,
stirring often. ADD soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 min.
or until done. Stir in drained pasta and heat through.
My dad made this for my birthday back in December and it is very delicious. I found out later that my husband uses the same recipe when he carries breakfast casserole to work. I also found out that my grandmother used to make this when I was growing up. My dad actually got it from his boss well over 25 years ago. It is certainly not low in calories but in my opinion if it was it would not taste as good.
6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter
Preparation
Trim the crust from the bread and spread butter on each side. Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well. Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread; add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes. Serves 8 to 10.
This just happens to be one of my favorite chicken salad recipes. We were just having a conversation about this over the weekend. I have not made it in a long time but, plan to soon.
5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped
Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs. Refrigerate until ready to serve.
I was watching Paula Deen and discovered her recipe for Red Snapper. I have made this with Salmon and now am trying with the Red Snapper.
4 (8-ounce) salmon fillets or red snapper, about 1/2-inch thick
2 tablespoons of garlic herb seasoning no salt
1 cup chopped onions
1 pkg tri color peppers chopped
1/2 cup (1 stick) garlic herb butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 20 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.
I orignally found this recipe on a package of Athenos Feta Cheese. I purchase the already chopped peppers that you can get in your local supermarket.
Easy Feta Chicken Bake
6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper or whatever color pepper you can get
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper.
Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
I originally found this over at Campbell’s Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)
COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.
I am not sure where I originally got this recipe from but, it has become a family favorite.
Makes: 6 servings. Ingredients
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated Parmesan cheese
Directions
Cook broccoli according to package. Drain and spread in a 13×9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup Parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.