Idaho Chicken Scallop Recipes

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.

BASIC HASSELBACK IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
• Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
• Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
• Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.