Mosaic Chicken Terrine Paula Deen Recipe 385

MOSAIC CHICKEN TERRINE (PAULA DEEN) RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F . In a small bowl; beat eggs, lemon pepper and salt. Line a large loaf pan with parchment paper. Dip chicken in egg mixture, then in parmesan and place in loaf pan. Cover chicken with ½ of the prosciutto. Dip ½ of the artichoke halves in egg and then parmesan and layer on top of prosciutto. Layer all of the basil leaves on top of artichokes. Repeat layers. Cover the parchment paper with foil and place a heavy weight on top of terrine while baking to compress the layers. Place loaf pan in a larger pan and pour water in to make a water bath. Bake 1 hour and 20 minutes. Let cool completely at room temperature, then refrigerate in pan several hours or overnight. TO SERVE: carefully turn terrine out of pan onto a platter and slice ¾" slices. Serve with chilled mayo and crackers. MAYONNAISE: Combine well and chill.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

MOSAIC CHICKEN TERRINE

Steps:

• Preheat oven to 350 °F.
• In a small bowl, beat the eggs and add the lemon pepper and salt. Dip the chicken breasts into the egg mixture and then in the parmesan. Dip the artichoke hearts into the egg and then the parmesan.
• Line a large loaf pan with parchment paper, and place a layer of chicken breasts on the bottom of the pan. Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with artichoke hearts, then with basil leaves, using all of the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover with parchment paper or foil. Place a heavy weight on top of the terrine while baking to compress the layers. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
• In a bowl, combine the mayonnaise, garlic, dillweed, and parsley and blend with a spoon. Chill the mayonnaise mixture.
• To serve, carefully turn the terrine out of the pan onto a platter and slice 3/4-inch slices. Serve with chilled mayonnaise mixture and buttery crackers.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

CHICKEN FLORENTINE (PAULA DEEN)

Steps:

• Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
• Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
• Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
• Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.