COUNTRY CHICKEN CASSEROLE
Chicken breast, hash browns, fried onions and cheese. Now that's country cookin' for ya! This is a wonderful easy recipe, especially if want a filling meal, but don't have time to stay in the kitchen. This is my mother-in-law's favorite dish, and it heats up well for leftovers.
Provided by sallygilli
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
- Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 43.7 g, Cholesterol 78.8 mg, Fat 32.6 g, Fiber 2.5 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 1254.6 mg, Sugar 4.1 g
COUNTRY STYLE BARBECUED CHICKEN
Enjoy the great flavors of barbeque indoors with this delicious baked chicken recipe.
Provided by Margie Eagles
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Arrange chicken in the baking dish. Pour sauce over the chicken.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 20.7 g, Cholesterol 67.2 mg, Fat 3.5 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 0.8 g, Sodium 798 mg, Sugar 18.6 g
COUNTRY STYLE CHICKEN CASSEROLE
One of our family favorites. Is a good way to get my boys to eat vegetables. My husband went to a small country school in Australia for primary school, Ballendella, in Rochester, Vic. The school just closed this last year. This recipe is from a cookbook the school put out in 1991.
Provided by Luv2Cook inNC
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
- Peel and slice the onion, chop parsnip, and carrot.
- Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
- Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
- Add soup and bring to a boil. Add T parsley.
- Remove from heat and pour over chicken.
- Cover and bake in 350 degree oven for 1 hour.
COUNTRYSIDE CHICKEN BAKE
Make and share this Countryside Chicken Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish.
- Top with chicken breast halves.
- In a small bowl, add the soup, mayo, and milk; stir to combine.
- Spoon mixture over chicken breasts.
- Bake, uncovered, at 350° for 45 minutes.
- Take out of the oven, add carrots, and sprinkle with paprika.
- Bake 15 more minutes.
Nutrition Facts : Calories 465.6, Fat 17.8, SaturatedFat 5.1, Cholesterol 86.8, Sodium 891.4, Carbohydrate 43.6, Fiber 2.4, Sugar 7.2, Protein 31.7
COUNTRY BAKED CHICKEN
This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a large bowl and cover with water.
- Add 2 tsp salt and stir it around.
- Let chicken rest in the salted water for 20 minutes.
- Preheat the oven to 375.
- Drain chicken well.
- Pour the melted butter over the chicken, and stir it around to coat the chicken well.
- Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
- Add any remaining butter to the chicken in the pan.
- Mix the flour and the pepper in a small bowl.
- Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
- Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
- Bake in the oven for about 45 minutes.
- Time will depend on which chicken parts you are using.
- Breasts take less time than thighs.
- I use a meat thermometer (to about 175) to tell when it's done.
- If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.
COUNTRY ROASTED CHICKEN
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.
COUNTRY-STYLE CHICKEN
These savory golden chicken breasts make a delightful weeknight mainstays that's sure to please every family member. Coated in an onion-soup-and-bread-crumb mixture, the recipe's ready in no time and tastes wonderful over a bed of broccoli-cheddar rice. -Clara Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.
Nutrition Facts :
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