Kleemans Chicken On Cornbread Recipes

KLEEMAN'S CHICKEN ON CORNBREAD

Steps:

• Cook chicken with remaining ingredients (except sauce ingredients) in water to cover.
• Cook until just done.
• Use the strained broth for the sauce.
• To prepare sauce: Brown onion in butter until golden.
• Add flour and mix well.
• Add broth, (from above), cream, salt& pepper.
• Cook until desired thickness.
• Slice chicken, place on cornbread and pour sauce over all.
• Serve extra sauce on the side.
• You'll need it,- it's that good.

CHICKEN CORNBREAD CROQUETTES

Steps:

• Mix milk and chicken broth together in a bowl.
• Melt butter in a small saucepan over medium heat. Whisk in flour until a thick, creamy paste forms. Whisk in milk mixture until sauce is thick and smooth, about 5 minutes. Remove from heat and let cool.
• Whisk eggs in a large bowl. Add chicken; mix until coated with eggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce until thoroughly combined. Cover bowl with plastic wrap.
• Freeze chicken mixture until firm enough to form into balls, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Mix remaining 1 cup corn bread stuffing and Parmesan cheese together in a bowl.
• Scoop up a tablespoonful of chicken mixture; roll in corn bread-Parmesan mixture and form into a ball. Place on the greased baking dish. Repeat with chicken mixture.
• Bake in the preheated oven until golden and crisp, about 30 minutes.

CREAMED CHICKEN ON EGG BREAD

Steps:

• Melt butter in skillet; add celery and onion and saute until golden.
• Add flour, stock and cream; cook until boiling, stirring constantly.
• Stir in chicken.
• Meanwhile, prepare corn muffin batter according to pkg. directions.
• Pour into a greased 8x8 pan and bake according to pkg. directions.
• When egg bread is ready, cut into squares.
• Place square on plate, cut in half, and ladle chicken mixture liberally over bread.
• Season as desired.

CORNBREAD CHICKEN

Steps:

• In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

KRISTI'S MAMMA KYLE'S OLD FASHION CHICKEN AND CORNBREAD DRESSING RECIPE - (4/5)

Steps:

• Kristi's Old Fashion Chicken and Cornbread Dressing For the chicken: 1 large whole chicken (with gizzards, liver, neck) 2-3 quarts of water 1T salt 2 tsp.pepper 1/3 cup onion 1/3 cup celery TO PREPARE THE CHICKEN You need 1 large fryer (whole chicken or hen) Remove gizzards and livers inside chicken, and then wash in clear water. Place chicken, gizzards and livers in large pot with 2 to 3 quarts water; add salt, pepper, and 1/3 cup of each chopped onions and celery to the pot Cover the pot with enough water just above the chicken. Cook on high heat until pot start to boil. Reduce heat and continue boiling about 45 to 60 minutes or until almost done. The gizzards and livers will get done first. Remove them. Continue cooking until chicken is almost done; remove from pot. Set aside. Keep chicken broth. This is what makes the dressing moist and delicious. Celery & Onion Broth: 2 green onions, whites & green parts, chopped ¾ - 1 cup of each, chopped - celery and onions 1 stick of butter Enough water or chicken broth to cover the onions, celery Prepare Celery Onion Broth: In a small pot add stick of butter and enough water or broth to cover the celery and onion. Boil until tender, 10-15 minutes, set aside. CORNBREAD: 1 box Jiffy Mix prepared and baked according to the packaged instructions. 1 Bag Pepperidge Farm Sage Bread Crumbs 1 Bag Pepperidge Farm Country Bread Crumbs Salt and pepper to taste 1 to 2 tablespoons poultry seasoning, (to taste - use sparingly) 1 ½ - 2 tablespoons sage, (to taste - use sparingly) 1 cup + Broth to start 6 boiled eggs, chopped 4 eggs, slightly beaten 1 can cream of chicken soup Paprika MIX DRESSING In a large Bowl or well greased baking pan, crumble cornbread. Add salt, pepper, sage & country style bread crumbs, poultry seasoning, sage, cooked celery and onions, chopped boiled eggs and 4 beaten eggs, shredded boiled chicken, cream of chicken soup and mix well. Add a cup or so of broth to start; Mix well until dressing is the desired texture. If dressing seems dry, add more broth until dressing is the texture that you want. For a dryer mixture, use less broth, for a moist mixture, use more broth. Set aside or cover and keep in the refrigerator. FINAL PROCESS - Can be done the day of serving If the dressing looks dry, I poke holes all over the top, 2 knuckles deep and pour chicken broth over the top. Bake at 350°F Covered for 1 and 15 minutes. Remove the foil and continue to bake for 15 minutes longer or until it is done and the top of the dressing is crisp. Serve hot. Yield: 12 or more servings depending how much you serve yourself. NOTE: I use the large metal throw away pans when making this. I do not use glass bakeware. Cooking times will change according to the size baking dish you are using. IMPORTANT TIPS TO REMEMBER 1. When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much-- it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. 2. Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. 3. For more flavor, cut up chicken gizzards and/or livers in dressing before baking. 4. Reserve some broth for left over dressing. Store broth in the refrigerator.