BBQ CHICKEN AND APPLE BREAD PUDDING
To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.
Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN PUDDING
This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.
Provided by Pokey in San Antonio
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
- Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
- Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
- Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
- Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5
CHICKEN PUDDING
The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.
Provided by lisar
Categories Poultry
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients and water to cover in a large Dutch oven.
- Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
- Remove chicken and cool.
- Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
- Reserve remaining broth for later use.
- Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
- Set aside to cool.
- Cut shortening into flour with a pastry blender or fork until crumbly.
- Add milk, stirring just until dry ingredients are moistened.
- Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
- Bake at 400° for 25 minutes or until golden brown.
- Cool on wire rack; break into pieces.
- Skin, bone, and coarsely chop chicken.
- Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
- Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
- Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
- Bake at 375° for 30 minutes or until golden brown and set.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 606.3, Fat 39.8, SaturatedFat 14.1, Cholesterol 194.4, Sodium 1069.4, Carbohydrate 29.2, Fiber 2.1, Sugar 2.4, Protein 31.4
ROASTER YORKSHIRE CHICKEN
An alternative to traditional beef roast and Yorkshire pudding. You cook a whole chicken in a roasting pan and then bake the pudding around the chicken.
Provided by Laura Hatcher Semeniuk
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan.
- Cover, and bake in the preheated oven for 1 hour.
- After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed.
- Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan.
- Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 40.8 g, Cholesterol 317.3 mg, Fat 33.8 g, Fiber 1.4 g, Protein 68 g, SaturatedFat 8.4 g, Sodium 1541.2 mg, Sugar 4.7 g
More about "chicken pudding recipes"
65 EASY CHICKEN DINNERS | THE BEST CHICKEN DINNERS FOR …
From foodnetwork.com
Author By
CHICKEN PUDDING | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Chicken , Meat , RecipesServings 4Total Time 1 hr 35 mins
CHICKEN PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
CHICKEN AND LEEK SUET PUDDING RECIPE - BBC FOOD
From bbc.co.uk
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN PUDDING – RANTS RAVES AND RECIPES
From rantsravesandrecipes.com
18TH-CENTURY CHICKEN PUDDING - GEORGE WASHINGTON'S …
From mountvernon.org
125 LEFTOVER CHICKEN RECIPES TO MAKE DINNER EASY
From tasteofhome.com
VIRGINIA CHICKEN PUDDING RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6
- Combine chicken giblets, neck, and backbone with onion, celery, parsley, 1 teaspoon salt, thyme, and 1/4 teaspoon pepper in a medium saucepan; add water to cover. Bring to a boil; cover and simmer 45 minutes. Strain and reserve broth. Discard meat and vegetables.
- Combine 1/2 cup flour, 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Dredge chicken pieces in flour mixture, coating well; brown in 1/3 cup butter in a large skillet over medium heat. Add reserved broth to chicken. Bring to a boil; cover and simmer 45 minutes or until chicken is tender. Remove chicken from skillet, and cool; reserve broth. Remove meat from bone; dice, and place in a 1 1/2-quart casserole.
- Combine eggs, milk, and 2 tablespoons butter; beat well. Add 1 1/4 cups flour and 1/2 teaspoon salt; beat well. Pour batter over chicken; bake at 450° for 15 minutes. Reduce temperature to 350°; bake 20 minutes or until lightly browned.
- Stir 3/4 cup water into reserved chicken broth. Combine 1 tablespoon flour and remaining water, mixing well; stir into chicken broth. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with pudding.
CHICKEN PUDDING RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 2 hrs 35 minsServings 10-12
- Combine first 6 ingredients and water to cover in a large Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender. Remove chicken and cool.
- Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids. Reserve remaining broth for later use. Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth. Set aside to cool.
- Cut shortening into flour with a pastry blender or fork until crumbly. Add milk, stirring just until dry ingredients are moistened. Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake.
CHICKEN PUDDING - LUNCH RECIPES
From fooddiez.com
SAVOURY ASPARAGUS & CHICKEN BREAD PUDDING | CHICKEN.CA
From chicken.ca
COLONIAL CHICKEN PUDDING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TURKISH CHICKEN BREAST PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
OUR RECIPES: RONALD JOHNSON’S COLONIAL CHICKEN PUDDING. - BRITISH …
From britishfoodinamerica.com
CHICKEN PUDDING | FOOD FROM PORTUGAL | RECIPE | RECIPES, FOOD, …
From pinterest.com
CHICKEN PUDDING - RECIPE | COOKS.COM
From cooks.com
CHICKEN PUDDING RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
INDIAN CHICKEN PUDDING RECIPE - WEBETUTORIAL
From webetutorial.com
OUR 10 BEST PUDDING RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
CHICKEN PUDDING RECIPE
From unfloodpubnomodu.wixsite.com
BAKED CHICKEN MEAT | UKRAINIAN RECIPES
From ukrainian-recipes.com
CHICKEN PUDDING (IN THE OVEN) - BOSSKITCHEN.COM
From bosskitchen.com
CHICKEN PUDDING | RECIPE | BAKED DISHES, PUDDING INGREDIENTS, FOOD
From pinterest.com
COLONIAL CHICKEN PUDDING RECIPE - RECIPEZAZZ.COM
CHICKEN PUDDING | FOOD FROM PORTUGAL
From pinterest.ca
CHICKEN PUDDING RECIPE BY WESTERN.CHEFS | IFOOD.TV
MRS PEACOCK MAKES IT!: KENTISH CHICKEN PUDDING - BLOGGER
From mrspeacockmakesit.blogspot.com
SPATCHCOCK CHICKEN RECIPE - KAMADO JOE
From kamadojoe.com
SHAKER CHICKEN PUDDING » NOT ENTIRELY AVERAGE
From notentirelyaverage.com
GREEK-ISH GRILLED HALF-CHICKENS RECIPE - LOS ANGELES TIMES
From latimes.com
CHICKEN PUDDING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN, BREAD AND BUTTER PUDDING | THE COOK UP | ADAM LIAW
From sbs.com.au
CHICKEN PUDDING | FOOD FROM PORTUGAL | RECIPE | RECIPES, FOOD, …
From pinterest.ca
FROM TURKISH CHICKEN PUDDING TO CHOCOLATE BACON, COOK THESE …
From pinkvilla.com
CHICKEN PUDDING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #dinner-party #chicken #dietary #one-dish-meal #comfort-food #meat #brunch #taste-mood #4-hours-or-less
You'll also love