Creamed Chicken Recipes Recipe For Chicken Recipe For Meatloaf

CHICKEN MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.

CREAMED CHICKEN IN PATTY SHELLS

Steps:

• In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

CREAMED CHICKEN

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
• Add the chicken and reheat gently. Serve on waffles or toast.

CREAMED CHICKEN

Steps:

• In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

CREAMED CHICKEN ON BISCUITS

Steps:

• If not already shredded, shred/chop the chicken. (I typically use a rotisserie chicken to save time. You can pressure cook a whole chicken with some onions, carrots, and celery in 3-4 cups water and make homemade broth - you would discard vegetables after cooking.).
• Sauté carrots, celery, and onion until translucent, soft, and slightly brown. Put into small bowl and set aside. Note: These are different than the vegetables you would use if you decided to make the homemade broth in step 1.
• In a measuring cup, mix together chicken broth (I use Better Than Bouillon soup base and water) and heavy cream, and set aside.
• In a pot, melt butter and add flour. Stir until very slightly brown.
• Slowly whisk in the broth/cream mixture whisking until smooth after each addition.
• Once all the liquid has been incorporated, add seasonings.
• Mix in chicken and vegetables, and cook until thickened.
• Serve over biscuits that have been opened up and buttered.