Lattice Top Chicken Recipes

LATTICE TOP CHICKEN

Steps:

• Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions.
• Place mixture in 8x12 baking dish.
• Bake covered at 375 degrees for 20 minutes.
• Unwrap rolls, separate into 2 rectangles.
• Press together perforated cuts.
• Cut each rectangle lengthwise into 3 strips.
• Place strips on casserole to form lattice top.
• Bake uncovered 15 minutes longer.
• Top lattice with remaining cheese and onions.
• Bake uncovered 3-5 minutes or until onions are golden brown.

THE BEST PIE DOUGH FOR A LATTICE CRUST

Steps:

• Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
• Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

LATTICE TOP CHICKEN

Steps:

• HEAT oven to 375°F. Combine soup and 1 1/4 cups milk in 2-quart baking dish. Stir in chicken, vegetables, 1/2 cup cheese and 2/3 cup Crispy Fried Onions. Bake, covered, for 15 minutes.
• IN small bowl, combine baking mix, 1/4 cup milk and egg to form soft dough. Stir casserole and spoon dough over hot chicken mixture to form lattice design.
• BAKE, uncovered, 20 to 25 minutes or until lattice is golden brown. Top lattice with remaining cheese and onions. Bake 3 minutes until onions are golden.

LATTICE CHICKEN POTPIE

Steps:

• In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish., Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.

LATTICE TOP CHICKEN STEW

Steps:

• In a large bowl combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt.
• Carefully spoon into a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
• Bake uncovered at 350 degrees for 20 minutes.
• While it is cooking spread out the roll dough into a big sheet. Using a pizza cutter cut 4 strips from the dough lengthwise. With the remaining dough, cut into 6 equal shorter strips.
• Remove dish from oven after 20 minutes and quickly do 4 lengthwise strips and 6 strips width wise. Quickly weave them over the warm casserole to give it a lattice look.
• Place back in the oven for another 15 minutes, or until the top crust is golden brown.

LATTICE-TOP CHICKEN STEW

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.

LATTICE CHICKEN AND PEPPERS PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
• Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
• Bake in the preheated oven until breadsticks are golden, about 15 minutes more.

GARLIC AND OREGANO STOVE TOP CHICKEN

Steps:

• Combine butter, garlic, salt, oregano and cayenne pepper.
• Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
• Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
• In a large skillet, heat olive oil.
• Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
• Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
• Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
• Cover and brown for another 5 to 10 minutes.