Mexican Chicken Paula And Jamie Deen Recipes

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MEXICAN CHICKEN - PAULA AND JAMIE DEEN



Mexican Chicken - Paula and Jamie Deen image

Make and share this Mexican Chicken - Paula and Jamie Deen recipe from Food.com.

Provided by Nikki Kate

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can tomatoes (can use Ro-Tel tomatoes)
4 cups leftover cooked chicken
1 (11 1/2 ounce) package flour tortillas
2 cups shredded cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
  • In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
  • Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
  • Sprinkle the cheese over the casserole and bake for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 476.8, Fat 24.8, SaturatedFat 11.1, Cholesterol 94, Sodium 1269.1, Carbohydrate 31.1, Fiber 2, Sugar 2.9, Protein 31.4

OVEN-FRIED CHICKEN (PAULA DEEN)



Oven-Fried Chicken (Paula Deen) image

This wonderful recipe is courtesy of Paula Deen, but I have tweaked it slightly buy I adding in some extra spices to the flour mixture, use kosher salt only for this --- this recipe makes a lot so make certain that you have a large rack that will fit onto a large baking sheet --- plan ahead the chicken will need to marinate overnight, cooking time is oven time.

Provided by Kittencalrecipezazz

Categories     Chicken

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 9

2 whole chickens (3 pounds each cut into 8 pieces)
6 cups buttermilk (can use a little less)
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)
1 tablespoon kosher salt (use only kosher salt NOT table salt!)
3 teaspoons fresh ground black pepper
vegetable oil (for frying) or vegetable shortening (for frying)

Steps:

  • Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
  • Cover and refrigerate overnight.
  • In a large bowl combine the flour with kosher salt and black pepper.
  • Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
  • Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
  • Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
  • Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
  • Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan.
  • Allow the oil to return to 360 degrees F before frying the next batch.
  • When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

Nutrition Facts : Calories 1216.7, Fat 73.2, SaturatedFat 21.6, Cholesterol 334.9, Sodium 1724.3, Carbohydrate 44.8, Fiber 1.5, Sugar 11.9, Protein 89

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