Memas Chicken Recipes
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
MEMA'S CHICKEN SALAD
This recipe has been used by my family for over 100 years. My mother was gifted this closely held favorite by her mother-in-law when she married my dad. It has been a staple in almost every family potluck or holiday party that I can remember. My mom served it at all of her end-of-the-year teacher appreciation luncheons and my grandmother served at every bridge club get-together with her friends. It's my husband's favorite and I love making it. It reminds me of really happy moments in my childhood. I hope you enjoy it as much as I do.
Provided by Martha Moore @BlueRidgeWoman
Categories Chicken Salads
Number Of Ingredients 9
Steps:
- Boil and debone a whole chicken. Finely chop/dice and put in a large mixing bowl. (Best results for boiling - cut whole chicken into similarly sized pieces. Put in large pot and just cover with water. Lightly salt. Bring to a boil and cook for about 30 minutes. Let cool completely before deboning). NOTE: You can use a whole rotisserie chicken or boil chicken thighs and breasts enough to make about 3 cups when finely chopped.
- Add finely chopped celery and hard-boiled eggs (more or less to taste), sweet pickle relish and/or other add-ins you like. Some suggestions include sliced almonds, walnut or pecan pieces; diced apples (tart would be better) or craisins. Add salt and pepper to taste.
- Blend together gently.
- For the dressing: In a 2 cup measuring cup, pour in the vinegar, mustard, and sugar. Whisk until blended. Add to the mixture enough mayonnaise to reach the 2 cup line. Whisk again until well blended.
- Pour dressing over chicken and add-ins and gently fold until all ingredients are well incorporated. Chill at least one hour before serving.
- Serve on sandwiches or crackers, or with a simple salad. Perfect in mini tart shells as an hors d'oeuvres.
MAMA'S FRIED CHICKEN
A classic fried chicken recipe from Curtis Aikens (Food Network). Prep time does not include 2 hours chilling time.
Provided by SharleneW
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken with salt and pepper.
- Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
- Cover or seal, and chill at least 2 hours.
- Remove chicken from buttermilk, discarding buttermilk.
- Dredge chicken in flour.
- Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
- Add chicken, a few pieces at a time; cover and cook 6 minutes.
- Uncover chicken and cook 9 minutes.
- Turn chicken; cover and cook 6 minutes.
- Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
- Drain on paper towels.
- Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
- When juices run clear it is done.
Nutrition Facts : Calories 525, Fat 35.9, SaturatedFat 10.6, Cholesterol 165.3, Sodium 859.7, Carbohydrate 6.2, Fiber 0.1, Sugar 5.9, Protein 41.8
MAMA'S CHICKEN AND RICE
This recipe was a prerequisite to marrying my husband. I had to be able to make this exactly like my mother in law, or my John could not marry me. It is absolutely delicious and probably takes a year off my life every time I eat it, lol. For real though you have to try this, you will love it! You make the rice separately and can use any kind you like.
Provided by bethintraining
Categories Chicken Breast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees and prep your 13x9 casserole dish with foil and spray.
- Rinse the dried beef slices under cold water and ring dry. Line the bottom of your dish with your slices.
- Season chicken with salt and pepper and arrange in the dish on top of the beef slices. Place remaining slices on top of the chicken.
- In a seperate bowl mix together cream of mushroom soup with the cream cheese. If this looks a little too thick for your taste add a dash of milk. Only a little at a time though, you don't want it runny. If you have trouble getting the cream cheese to break up all the way put it in the microwave for 30 second intervals until everything creams together smoothly.
- Pour this mixture over the chicken, making sure its even. It is actually very important that it is even --
- Cover with foil and bake for two hours. It seems long but if you get impatient you can tell the difference. 2 Hours makes this perfectly creamy and the chicken moist.
- Serve this over hot white rice and enjoy!
Nutrition Facts : Calories 601.1, Fat 28.2, SaturatedFat 13.2, Cholesterol 182.8, Sodium 3005.2, Carbohydrate 35.8, Fiber 0.4, Sugar 4.4, Protein 49.5
More about "memas chicken recipes"
MAMA’S CHICKEN AND RICE - THE LEMON APRON
From thelemonapron.com
5/5 (5)Servings 6Cuisine AmericanCategory Main Course
- Preheat oven to 350F. Combine the seasonings (paprika, thyme, lemon zest, onion powder, garlic powder, salt and pepper) in a small bowl. Set aside.
- Add the chicken pieces, skin side down and sear till just golden brown. Turn and sear the other side. This should take about 5-7 minutes in total. Adjust heat if necessary. Transfer to a plate to cool slightly. Drain off most of the fat from the skillet leaving about 1 tbsp. If there isn't enough fat, add 1 tbsp of butter.
- Return the skillet to the burner and add the onion. Sauté over medium heat till just starting to soften. Add the garlic and stir another 2 minutes to remove the raw taste. Then add the celery and 3/4 tsp salt to soften as well, about 3 minutes.
'MY MAMA'S CHICKEN': YASMIN FAHR'S FLAVOURFUL AND …
From cbc.ca
- 1. Season the chicken all over with salt, pepper and cumin. Heat 2 tablespoons of the oil in a large frying pan (skillet) with a tightfitting lid over a medium-high heat until very hot – less of a gentle, wavy shimmer and more like aggressive lava when you move the pan. Add the chicken, skin-side down, and cook without moving until it easily releases from the pan, and skin is crispy and well browned, about 4–7 minutes. (Test the chicken at 4 minutes to check its resistance.) Use tongs to flip and brown the other side, about 3–6 minutes longer. Transfer chicken to a plate and set aside.
- 2. Meanwhile, in the bottom of a small metal or sturdy bowl, grind the saffron and mix with hot water until dissolved.
- 3. Reduce the heat to medium and add the chicken stock to the same pan, scraping up anything stuck to the bottom with a wooden spoon. Add the rice, juice of 1 lemon and saffron water then season with salt and stir to combine. There will probably be a little fat in the pan, which is great. If it’s charred or black though, rinse it out quickly and add 1 tablespoon of the oil to the rice/stock mixture.
- 4. Cover with the lid, bring the liquid to an active boil and then lower the heat to maintain an active simmer. Remove the lid and lay the chicken, skin-side up, carefully on top. Cover and cook until the rice is tender, most of the liquid is absorbed and the chicken has finished cooking, about 15–20 minutes. Use this time to clean up, set the table and make sure your pepper mill is stocked.
THE JENNIFER GARNER-APPROVED CHICKEN DINNER I CAN’T STOP MAKING
From allrecipes.com
SHEET PAN CHICKEN RECIPE: BUFFALO WILD WINGS - CRAZY BUSY MAMA
From crazybusymama.com
MAMA’S FRIED CHICKEN RECIPE - COOK.ME
From cook.me
WHY I'VE COME AROUND TO MAKING MY MAMA'S NOT-SO-COOL …
From southernliving.com
MEXICAN GRILLED CHICKEN RECIPE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
MAMA’S CHICKEN POULET, OR “CHICKEN CHICKEN”
From southernplate.com
CHICKEN DISHES - MAMA SUE'S KITCHEN
From mamasuessouthernkitchen.com
MEMA'S CHICKEN AND RICE - ENID MONTHLY
From enidmonthly.com
MAMAW’S CHICKEN & RICE CASSEROLE - SWEET LITTLE …
From sweetlittlebluebird.com
MAMA'S LEMON CHICKEN RECIPE | RECIPELAND
From recipeland.com
41 CHICKEN DINNERS THAT MY FAMILY ACTUALLY REQUESTS (YEAH, IT’S …
From dinnerbysix.com
AVOCADO CHICKEN SALAD (PALEO-FRIENDLY) - THE COCONUT MAMA
From thecoconutmama.com
MAMA’S CHICKEN WITH RICE AND PEAS RECIPE - TESCO REAL …
From realfood.tesco.com
MAMAW'S CHICKEN AND RICE CASSEROLE RECIPE RECIPE | RECIPES.NET
From recipes.net
MAMAW’S CHICKEN & RICE CASSEROLE RECIPE: COMFORT …
From thefreshmancook.com
HOT HONEY CHICKEN SANDWICHES (BAKED, NOT FRIED) - HAPPY …
From happyhealthymama.com
MAMA’S FRIED CHICKEN - PAULA DEEN
From pauladeen.com
VOLCANO CHICKEN RECIPE IN UNDER 30 MINUTES - WELLNESS MAMA
From wellnessmama.com
CHICKEN RECIPES (OF DELICIOUS CHICKEN DISHES) MAMAS SECRET RECIPES
From mamasecretrecipes.ca
30-MINUTE CREAMY TOMATO CHICKEN PASTA (NO CREAM!)
From hummusapien.com
MAMA'S FRIED CHICKEN RECIPE - SOUTHERN LIVING
From southernliving.com
THE EASY ONE-POT MEDITERRANEAN CHICKEN DINNER I COOK ON REPEAT
From seriouseats.com
MAMAW'S CHICKEN AND RICE CASSEROLE RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love