Chicken And Mushroom Pockets Paula Deen Recipes

CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon. Add chicken to pan and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes before serving or just until the cheese has melted.

CHICKEN AND MUSHROOM POCKETS (PAULA DEEN)

Steps:

• In a large skillet melt butter over medium heat.
• Add mushroom, onion and garlic.
• cook for 6 to 7 minutes or until mushrooms are tender.
• Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
• Remove from heat and stir in cheese and pepper.
• Let mixture cool for 20 minutes.
• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
• Repeat procedure with remaining dough and filling.
• Place on prepared baking sheets.
• Bake for 10 -12 minutes or until golden brown.
• Serve immediately.
• NOTE: be sure to use unperforated crescent roll dough.
• Cooking time includes cooling time for the mixture.

CHICKEN AND HAM POCKETS

Steps:

• Preheat oven to 400°F; lightly grease a baking sheet.
• In a large bowl, combine chicken, cheese, ham, soup, cream cheese, and dressing mix.
• On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise.
• Spoon half of chicken mixture into the center of each rectangle. Fold 1 short side of dough over filling, pressing or crimping edges to seal.
• Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Bake 18 to 20 minutes, or until lightly browned.
• Let cool 5 minutes before serving.

PAULA DEEN'S CHICKEN GEORGIA

Steps:

• Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
• Add chicken and cook 10 minutes on each side or until tender.
• Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

CHICKEN, SPINACH & MUSHROOM PASTA BAKE (PAULA DEEN) RECIPE - (1/5)

Steps:

• Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!