Company Chicken Recipe With Stuffing Recipe For Chili

EASY COMPANY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, combine the soup, mayonnaise, curry powder and cheese. Mix well and pour mixture over chicken.
• Cover dish and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top.

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

SIMPLE CHICKEN STUFFING

Steps:

• Mix all ingredient in a bowl.
• Stuff chicken and cook as per usual.
• This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.

CHICKEN WITH STUFFING

Steps:

• Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender.

KEEMA BHARE KARELAY (BITTER MELON STUFFED WITH MINCED CHICKEN)

Steps:

• Make a slit along the length of each melon, leaving about an inch intact on the ends. Remove the seeds and discard (see Tip 1). Rub 2 teaspoons of salt evenly on the surfaces and insides of the melons. Set aside for at least 20 minutes while you prepare the stuffing (see Tip 2).
• In a medium pot heat 1/4 cup mustard oil for 30 seconds. Add onion, ginger and garlic, and cook on medium for 4 to 5 minutes, stirring occasionally, until translucent and fragrant.
• Add chicken and remaining 1 teaspoon salt, and cook on high, stirring occasionally, until most of the liquid has evaporated, and some bits of the minced chicken start to crisp, about 7 to 10 minutes.
• Lower heat to medium and add cumin, coriander, chile powder and turmeric. Stir and continue cooking for 30 seconds.
• Add 1/4 cup water and chopped tomato. Cook on high, stirring occasionally until the oil starts to separate, about 5 minutes. Stir in green chiles and lemon juice. Turn off the heat. (The stuffing can be made up to 2 days ahead and brought to room temperature before assembly.)
• Squeeze and drain the reserved salted melon. Thoroughly rinse the inside and outside with cold water. Pat dry. (The drier the melon, the easier it will be to fry.)
• In a frying pan large enough to comfortably fit the five stuffed melons in a single layer, add the remaining 3/4 cup mustard oil and heat for 30 to 45 seconds.
• Gently place the melons into the pan and shallow fry on medium until the bottom and sides are deep golden brown, but mostly brown, 5 to 10 minutes.
• Place the melons on a plate lined with a paper towel to soak up any excess oil. Remove the paper towel. Using a teaspoon, stuff the melons with the stuffing. Serve with the rest of the prepared stuffing and roti, store-bought pita or by itself.

STOVE TOP EASY CHICKEN CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

ROAST CHICKEN WITH HERB CHEESE, CHILI, AND LIME STUFFING

Steps:

• Preheat oven to 400°F.
• Use the point of a knife and your fingers to carefully separate the skin from the meat of the chicken across the breast and over the tops of the legs. Just loosen the skin with the knife, then carefully run your fingers underneath. Try not to tear the skin.
• Grate the lime and beat the rind into the cream cheese along with the chopped pepper.
• Pack the cream cheese stuffing under the skin of the chicken, using a teaspoon, until fairly evenly distributed.
• Push the skin back into place, then smooth out the stuffing into an even layer by gently rubbing your hands over the skin.
• Put the chicken in a roasting pan and squeeze the juice from the lime all over top.
• Roast for 1 1/2 hours, or until the chicken is cooked through. If the top of the chicken becomes too browned, cover the chicken with foil towards the end of the cooking time.
• Carve the chicken, spoon the pan juices over top, and serve.

GREEN CHILI STUFFING

Steps:

• In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
• Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
• Note: if using to stuff a turkey, cool completely before stuffing the turkey.
• Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.