Country Club Chicken Recipes

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LOW COUNTRY SPATCHCOCKED CHICKEN



Low Country Spatchcocked Chicken image

Provided by Kardea Brown

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups packed fresh parsley leaves
12 tablespoons salted butter, softened
1/4 cup lemon juice (about 2 large lemons)
3 tablespoons fresh or dried oregano leaves
2 tablespoons dry sherry wine
1 teaspoon crushed red pepper flakes
4 cloves garlic, peeled and smashed
3 to 4 fresh sprigs thyme, leaved removed
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Two 5-pound whole chickens

Steps:

  • Preheat the oven to 450 degrees F.
  • In a food processor add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into small dish and set aside. Do not refrigerate.
  • Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. (Save it for stock!) Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn. Place both chickens on a rimmed baking sheet.
  • Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.
  • Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan. Continue to bake until the chickens are dark brown with an internal temperature of 165 to 170 F on an instant read thermometer, 40 to 45 minutes more.

COUNTRY BARBECUED CHICKEN



Country Barbecued Chicken image

This moist chicken takes minutes to cook using the direct grilling method. The thick zesty sauce is equally tasty over pork. If you'd like, make a double batch of sauce and reserve half of it to serve at the table.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4-6 servings (3/4 cup barbecue sauce).

Number Of Ingredients 9

3/4 cup ketchup
1 tablespoon molasses
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon canola oil
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1-1/2 to 2 pounds boneless skinless chicken breast halves
2 tablespoons butter, melted

Steps:

  • In a small bowl, combine the first seven ingredients. Cover and refrigerate until ready to use. , Brush chicken with butter. Grill, uncovered, over medium heat for 3-4 minutes on each side or until browned. Baste with barbecue sauce. Grill 4-6 minutes longer or until a thermometer reads 170°, basting and turning often.

Nutrition Facts : Calories 210 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 460mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.

CHICKEN CLUB CASSEROLES



Chicken Club Casseroles image

This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! - Janine Smith, Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (5 servings each).

Number Of Ingredients 9

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach. , Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese., Cover and bake until bubbly and cheese is melted, 35-40 minutes. Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake until bubbly, 60-70 minutes.,

Nutrition Facts : Calories 584 calories, Fat 34g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 1161mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

CLUB CHICKEN CASSEROLE



Club Chicken Casserole image

My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.

Provided by Rho

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 50m

Yield 8

Number Of Ingredients 11

3 cups cooked rice
¼ cup butter
¼ cup all-purpose flour
1 ⅔ cups half-and-half
1 ½ cups chicken broth
¼ teaspoon rosemary
1 teaspoon salt
3 cups diced cooked chicken
1 (4 ounce) can sliced mushrooms, drained
⅓ cup chopped green bell pepper
1 (2 ounce) jar pimentos

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  • Spread the rice into the bottom of the prepared casserole dish.
  • Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
  • Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 23.2 g, Cholesterol 56 mg, Fat 13.8 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.9 g, Sodium 436.6 mg, Sugar 0.7 g

COUNTRY CLUB CHICKEN RECIPE - (4.8/5)



Country Club Chicken Recipe - (4.8/5) image

Provided by Susan52

Number Of Ingredients 12

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 can concentrated cream of mushroom soup
(1 Unox or 2 Campbell's)
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
butter or oil
salt & pepper

Steps:

  • Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). Mine was a golden delicious. Season the chicken breasts with a generous amount of salt and pepper. Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin. Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onion for 1-3 minutes After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. I'm sure you can replace the white wine with chicken broth or plain water, but I've never cooked it like that. Add the soup. For the Dutchies: this is not your average mushroom soup but it's the thick, concentrated version! Sharp Cheddar. You just can't go wrong with cheese. Never. I've added roughly 2/3 cup. Stir it into the sauce. And pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that's doable. Live a little and garnish with more bacon... and some parsley, just for the heck of it.

COUNTRY CLUB CHICKEN



Country Club Chicken image

Another recipe I saw on Pinterest and wanted to get into my cookbook. A little more "dressed up" than other Country Club Chicken recipes I've seen but still easy to prepare.

Provided by Renee Redman

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb spaghetti
4 chicken breasts
1 large onion, minced
7 ounces mushrooms, sliced
2 cans concentrated cream of mushroom soup
5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar cheese
1 apple, washed and chopped
1 tablespoon butter
salt & pepper

Steps:

  • Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin.
  • Add butter to the pan and the chicken breasts - season with salt and pepper, Brown both sides and then put them in a 9x13 casserole dish.
  • Now in that same skillet saute the onion for about three minutes.
  • And add the mushrooms and saute those for another 3 minutes, then add the apple. Cook it all for 3 more minutes.
  • Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Then add in the soup and cheddar cheese. Stirring after each ingredient to combine well.
  • Pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
  • While the chicken is cooking - Make your spaghetti according to the directions on your package.
  • Serve spaghetti topped with the chicken and sauce. Garnish with more bacon.

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Top Asked Questions

How do you cook chicken club casserole from frozen?
This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! — Janine Smith, Columbia, South Carolina Preheat oven to 375°. Cook pasta according to package directions.
Who is the executive chef at Richland Country Club?
Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA Recipe by Jonathan Hancock, Executive Chef at Richland Country Club, Nashville, Tennessee, USA ​
What are the Best Country Cooking recipes?
50 Best Country Cooking Style Recipes. 1 1. Chicken Fried Steak. spicysouthernkitchen. For country cooking recipes to serve for dinner, I think you always gotta have an awesome chicken fried ... 2 2. Spicy Southern Hot Corn. 3 3. Southern Peach Cobbler. 4 4. Southern Cooked Cabbage. 5 5. Southern Style Green Beans. More items
What are the best recipes to make a chicken casserole?
Directions. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot,...

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