Aunt Annes Best Chicken Recipes

AUNTIE ANNE'S PRETZELS - COPYCAT

Steps:

• Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
• Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
• Let rise at least 1/2 hour.
• While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
• Be certain to stir often.
• After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
• Dip pretzel in soda solution and place on greased baking sheet.
• Allow pretzels to rise again.
• Bake in oven at 450 for about 10 minutes or until golden.
• Brush with melted butter.
• Toppings: After you brush with butter try sprinkling with coarse salt.
• Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
• Dip the pretzel into the butter, coating both sides generously.
• Then dip again into the cinnamon mixture.
• Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.

ANNE'S CROCK POT CHICKEN

Steps:

• Wash chicken and pat dry.
• Brush with butter.
• Sprinkle with salt and pepper.
• Place in crock pot.
• Sprinkle with dry salad mix.
• Cover and cook on low for 5 to 6 hours.
• About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
• Cook until smooth. Pour over chicken in pot.
• Cover and cook for 30 minutes on low.
• Serve with sauce.

AUNT ANNE'S BROCCOLI-CHEESE RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
• In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
• Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
• In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
• Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

AUNT SUE'S CHICKEN

Steps:

• Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.

AUNT TERESA'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.