Moms Chicken Recipes

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MOM'S CHICKEN POT PIE



Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

MOM'S OLD FASHIONED FRIED CHICKEN



Mom's Old Fashioned Fried Chicken image

Wonderful fried chicken that has been in my family for years and years!

Provided by Denise

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
⅔ cup all-purpose flour
salt and pepper to taste
2 teaspoons garlic powder
1 quart vegetable oil for frying
1 cup sherry

Steps:

  • Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
  • In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
  • Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Nutrition Facts : Calories 1767.5 calories, Carbohydrate 17.5 g, Cholesterol 129.3 mg, Fat 169.6 g, Fiber 0.5 g, Protein 42.4 g, SaturatedFat 25.4 g, Sodium 363.9 mg, Sugar 0.5 g

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

When Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It's one of many recipes she learned from her mom, Nancy, over the years. "I've been making it so long, I don't remember when I started!" she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie's version calls only for thighs. "They're more forgiving, especially for beginners.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
1 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved pitted black olives
2 tablespoons drained capers
1/4 cup torn fresh basil

Steps:

  • Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the flour to lightly coat.
  • Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers.
  • Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

6 bone-in, skin-on chicken thighs, skin removed
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves

Steps:

  • Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
  • Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
  • Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
  • Sprinkle with the basil. Serve immediately.

MOM'S STICKY CHICKEN FROM 1972



Mom's Sticky Chicken From 1972 image

My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Provided by Cheryl Christensen Falkner

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h50m

Yield 6

Number Of Ingredients 11

3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2 eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
½ cup vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce (such as Kikkoman®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)

Steps:

  • Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
  • Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
  • Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
  • Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g

JAPANESE MUM'S CHICKEN



Japanese Mum's Chicken image

We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Steps:

  • Place all the ingredients in a saucepan over a high heat.
  • Bring to the boil, then reduce to a simmer for about 20 minutes.
  • Remove any scum that rises to the surface.
  • Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  • Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
  • NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

MOM'S CHICKEN CACCIATORE



Mom's Chicken Cacciatore image

Many food names reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in Italian, and this 'hunter style' dish makes good use of mushrooms (easily available to hunters trekking through forests!), onions tomatoes and herbs. If desired, serve over hot spaghetti noodles.

Provided by Jana

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 13

2 cups all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
½ teaspoon dried oregano
½ cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

Steps:

  • Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
  • Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
  • Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Nutrition Facts : Calories 670.2 calories, Carbohydrate 28.9 g, Cholesterol 170.3 mg, Fat 38.1 g, Fiber 2 g, Protein 46.9 g, SaturatedFat 10.3 g, Sodium 422.6 mg, Sugar 2.8 g

MOM'S CHICKEN TETRAZZINI



Mom's Chicken Tetrazzini image

Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. -Jennifer Petrino, Newnan, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked spaghetti
2 teaspoons plus 3 tablespoons butter, divided
8 bacon strips, chopped
2 cups sliced fresh mushrooms
1 small onion, chopped
1 small green pepper, chopped
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3 cups coarsely shredded rotisserie chicken
2 cups frozen peas (about 8 ounces)
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Romano or Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 533 calories, Fat 23g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 1133mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.

MOM'S CHICKEN PAPRIKA



Mom's Chicken Paprika image

This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!

Provided by Ann Oritz

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h15m

Yield 5

Number Of Ingredients 12

1 (4 pound) whole chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon seasoned salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ cup shortening
2 tablespoons paprika
½ teaspoon garlic salt
2 ½ cups hot water
2 onions, peeled and sliced into rings
2 tablespoons all-purpose flour
½ cup milk

Steps:

  • In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
  • Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
  • In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g

MOM'S EASY CHICKEN & HOMEMADE NOODLES



Mom's Easy Chicken & Homemade Noodles image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Provided by Tinkerbell

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

MOM'S CHICKEN CASSEROLE



Mom's Chicken Casserole image

This casserole is not fancy or "gourmet" by any means, but I love the stuff. My mom got the recipe from a church cookbook, I think, and she makes it best. As with most recipes that call for cooked chicken, I buy a roasted chicken at the supermarket and use that. Easy! Prep time and servings are approximate.

Provided by jmelyn

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups cooked cubed chicken (or tuna)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup mayonnaise
1 cup cooked broccoli
1 (4 ounce) can mushrooms, and juice
1 cup grated cheddar cheese
1 (8 ounce) package egg noodles, cooked
1 cup slivered almonds

Steps:

  • Mix soups and meat, mayonnaise and mushrooms in a saucepan.
  • Heat thoroughly, but do not boil.
  • Butter a 9 x 13 casserole dish.
  • Layer in this order: noodles, broccoli, cheese, and meat.
  • Sprinkle the top with almonds.
  • Bake at 350 40-45 minutes.

Nutrition Facts : Calories 500, Fat 29.6, SaturatedFat 7.6, Cholesterol 60.9, Sodium 931.1, Carbohydrate 44.2, Fiber 4, Sugar 4.5, Protein 17.1

MOM'S CHICKEN SOUP



Mom's Chicken Soup image

The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 10-12 servings.

Number Of Ingredients 10

1 chicken (about 2-1/2 to 3 pounds) with giblets, quartered
2-1/2 quarts water
3 teaspoons salt
1 medium onion
6 whole peppercorns
6 celery ribs, (leaves reserved), divided
6 medium carrots, divided
2 cups cooked rice or cooked fine egg noodles
1/4 cup minced fresh parsley
3 to 4 drops yellow food coloring, optional

Steps:

  • Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

MOM'S CHICKEN AND DUMPLINGS



Mom's Chicken and Dumplings image

On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
2 broiler/fryer chickens (2-1/2 to 3 pounds each), cut up
2 tablespoons canola oil
3 celery ribs, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1/4 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon pepper
8 to 12 cups water
DUMPLINGS:
2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs, lightly beaten
GRAVY:
1/4 cup all-purpose flour
1/2 cup water

Steps:

  • Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.

Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

MOM'S PARTY CHICKEN



Mom's Party Chicken image

This is an easy, yet simply elegant recipe that is one of my mother's specialties ! The extra sauce is great served over rice or noodles.

Provided by Melissa Stewart

Categories     Chicken

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless skinless chicken breasts
3 slices bacon
1 (3 1/2 ounce) package chipped beef
16 ounces sour cream
2 cans cream of chicken soup

Steps:

  • Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef.
  • Mix together sour cream and soup.
  • Place chicken in dish.
  • Add sauce over top.
  • Bake at 375 degrees for 3 hours.
  • *Tip*:mouth-watering tender if prepared night before--bake next day.

MOM'S ROAST CHICKEN



Mom's Roast Chicken image

This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

1 broiler/fryer chicken (4 to 5 pounds)
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 teaspoons olive oil
Minced fresh thyme or rosemary, optional

Steps:

  • Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.

Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.

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EASY CHICKEN STIR FRY RECIPE - MOM ON TIMEOUT
easy-chicken-stir-fry-recipe-mom-on-timeout image
2018-11-12 Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove …
From momontimeout.com


MOM'S CHICKEN FETTUCCINE ALFREDO - NATASHA'S KITCHEN
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2018-08-03 In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm. 3. In the same pan over …
From natashaskitchen.com


MOM’S CHICKEN A LA GLORIA – A FAMILY FAVORITE CHICKEN RECIPE
2012-08-16 Preheat oven to 350°F. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess. Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven.
From cookingwithsugar.com


MOM'S BUTTER BAKED CHICKEN - EASY CULINARY CONCEPTS
2019-04-15 Directions. First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425. Mix water, can of soup, and what’s left in ...
From easyculinaryconcepts.com


MOM'S CHICKEN AND GRAVY - SOUTHERN BITE
2011-03-10 1/2 cup flour. 1/2 cup vegetable oil. 1 (1.0 to 1.25-ounce) packet onion soup mix. 1 (.87 to 1.0-ounce) packet brown gravy mix. Instructions. Season chicken with salt and pepper and dredge in flour. In a large skillet or dutch oven, brown chicken in vegetable oil over medium high heat. (The chicken will not be done, just browned.)
From southernbite.com


MY MOM'S EASIEST STICKY CHICKEN - SIMPLY DELICIOUS
2013-10-22 Instructions. Pre-heat the oven to 180°c. Place the chicken in an oven-proof baking dish. Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken. Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky.
From simply-delicious-food.com


GARLIC HERB ROAST CHICKEN RECIPE | MOM ON TIMEOUT
2021-09-23 Preheat the oven to 425°F and spray a baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top. Pat chicken dry with paper towels and loosen the skin on the top of the chicken. Season the chicken liberally with salt and pepper.
From momontimeout.com


CHICKEN RECIPES - THE DINNER-MOM
These are winner, winner chicken dinners from our Meal Assembly Stores! From Copycat Alice Springs Chicken to Baked Lemon Pepper Chicken, there's something for everyone. Be sure to check out the no-fuss technique for breading chicken tenders too. See it in action for our Parmesan Chicken Nuggets recipe, which is a favorite of kids and adults!
From dinner-mom.com


MOM'S RECIPE CHICKEN - MISSISSAUGA, ON
Mom's Recipe Chicken is located in Mississauga's Chinatown. They offer so many variations of chicken dishes, but we decided to try the Hainan Style Chicken Rice and their famous Stuffed Chicken Wings. Both were quite delicious but I'm not sure if the stuffed chicken wings are worth the $3.99/each. This place also gets quite busy for dinner time ...
From yelp.ca


CHICKEN ARCHIVES - THE SEASONED MOM
Easy Chicken Recipes. These easy chicken dinner ideas come together quickly for satisfying, family-friendly meals. Whether you're looking for a fast weeknight supper or a fancier dish for company, there's a tried-and-tested favorite for every occasion. Start with a cozy bowl of chicken noodle soup, a crisp and juicy whole roasted chicken, a ...
From theseasonedmom.com


MOM'S CHICKEN AND RICE CASSEROLE - THE SKINNYISH DISH
2016-09-18 Instructions. Preheat oven to 350 degrees. Cut the chicken breast into small, uniform bite-size pieces. In a large bowl, add chicken breast, soup mix, cream of chicken soup, water, and rice. Mix well until combined. In a lightly sprayed casserole dish, add the chicken and rice mixture. Cover tightly with tin foil.
From theskinnyishdish.com


TINDAY CHICKEN RECIPE BY COOKING WITH MOM | EASY AND NEW STYLE ...
Tinday Chicken Recipe by Cooking with MOM | easy and new style | Delicious recipe#cookingwithMOM #tasty #chicken #tinday recipe
From youtube.com


MOM'S FRIED CHICKEN RECIPE | MYRECIPES
Combine remaining 1 teaspoon salt, flour, garlic powder, and pepper in a heavy-duty zip-top plastic bag. Dip 2 chicken pieces in egg mixture. Place pieces in bag; seal and shake to coat. Remove and repeat procedure with remaining pieces. Step 4. Heat oil to 360° in a Dutch oven. Fry chicken, in batches, 16 minutes or until golden, turning twice.
From myrecipes.com


MOM'S BAKED CHICKEN - INHABITED KITCHEN
2019-02-15 Instructions. Preheat oven to 400. Place chicken pieces in shallow baking pan - on a rack, if available. Bake 30-45 minutes, depending on size of pieces, until the thickest part of the meat reads at least 165 on an instant read thermometer. Take out and let rest 5 minutes.
From inhabitedkitchen.com


MOM'S CHICKEN - FOOD NETWORK
In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight. Set up a grill for cooking with indirect heat.
From foodnetwork.co.uk


CHICKEN WONTONS: MOM'S RECIPE - THE WOKS OF LIFE
2019-09-05 Remove the mushroom stems and dice them into ½” cubes. Heat 3 tablespoons oil in a wok or pan over medium high heat, and cook the mushrooms for about 5-8 minutes until caramelized. Turn off the heat and leave the mushrooms to cool. Now hand-chop the chicken by using our method for grinding meat without a grinder.
From thewoksoflife.com


MOM'S EASY HONEY GARLIC CHICKEN - THE KITCHEN MAGPIE
2022-03-02 Mom's easy honey garlic chicken recipe is the best around – it's only FIVE INGREDIENTS that you have in your fridge and uses chicken thighs or breasts! 5 from 19 votes. Review Save Saved! Print. Prep Time 10 minutes Cook Time 40 minutes Course Main Course Cuisine Chinese Servings 6 Calories 439 Author Karlynn Johnston. Ingredients 6-8 chicken …
From thekitchenmagpie.com


MOM'S LEMON CHICKEN RECIPE — BITE ME MORE
2021-05-07 directions. Combine lemon juice, olive oil, white wine and chicken breasts in a large glass bowl. Cover and refrigerate at least 4 hours, but preferably overnight. Preheat oven to 350°F. Coat a 13x9-inch baking dish with non-stick cooking spray. In a medium bowl, combine flour, lemon zest, salt and pepper.
From bitememore.com


GRILLED CHICKEN KABOBS WITH VEGETABLES RECIPE — THE MOM 100
2 days ago Place the chicken in a large bowl. Add the vegetables, then pour over the citrus-basil marinade and mix well. Marinate for 30 minutes at room temperature, or refrigerate, covered, for at least 2 hours and up to a day. Thread the skewers with chicken and veggies, creating appealing patterns. The 6-inch skewers will take about 5 pieces of chicken ...
From themom100.com


MOM'S CITY CHICKEN RECIPE - AN EASY FAMILY FAVORITE WEEKNIGHT …
2022-06-03 This is a picture of how I use just boneless country pork ribs and cut it into cubes. Step 2: Get out a shallow dish for the beat egg and one for the breading (dry bread crumbs, paprika and parmesan cheese). Dip the city chicken skewers in a beaten egg mixture or egg wash and then the seasoned bread crumbs.
From mylifecookbook.com


CROCK POT CHICKEN CHEESESTEAK - THE SEASONED MOM
2022-06-25 Remove the chicken to a cutting board or rimmed baking sheet. Shred the meat with two forks. Return the chicken to the slow cooker and give everything a good stir. Arrange the cheese slices on top of the chicken mixture. Cover with the lid and continue cooking until the cheese melts, about 3-5 more minutes.
From theseasonedmom.com


MOM'S BUTTER BAKED CHICKEN - MASTERCOOK
2015-12-21 Ingredients. 4 chicken breasts (I use boneless skinless) 1 can evaporated milk. 1 cup flour. 1 1/2 teaspoon salt. 1/8 teaspoon pepper. 1/4 cup butter. 1 can Cream of Chicken soup. 1/4 cup water.
From mastercook.com


BUSY MOM MEALS - THERESCIPES.INFO
Mom's Secret Recipes, Revealed Classic Slow Cooker Beef Stew Classic Meat Loaf Chicken and Dumplings Chicken, Broccoli, and Brown Rice Casserole Beef-and-Bean Chili Chicken Enchiladas Ultimate Spaghetti and Meatballs Parmesan and Pine Nut-Crusted Oven-Fried Chicken Skillet Chicken Pot Pie Classic Baked Macaroni and Cheese See more result ›› See …
From therecipes.info


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