Pats Do Ahead Party Chicken Recipes

PAT'S DO AHEAD PARTY CHICKEN

Steps:

• Cut chicken breasts in half lengthwise, and pound slightly with a meat mallet (having chicken in a durable zipper bag.).
• Place pounded chicken in a bowl, pour scrambled egg over the chicken, stirring to coat chicken. Cover and place bowl in the refrigerator for a 2 or more hours.
• Slice mushrooms. Saute for just a few minutes in melted butter. set aside.
• Dredge chicken pieces in seasoned (or plain) bread crumbs, and place on a platter.
• In an electric skillet, melt enough butter to coat bottom of pan, on med hi heat.
• Fry chicken pieces just until lightly browned, turning to fry other side, and adding butter to the pan as needed. Chicken WILL NOT be DONE at this point.
• Place browned chicken in a 13x9 pan, (or the size to fit your party!).
• Cover chicken with sliced muenster cheese.
• Place sauteed mushrooms over muenster cheese. .
• ** *If desired, you can stop here, cover with foil and refrigerate***.
• AT Cooking time Preheat oven to 350.
• Mix bouillon with boiling water, set aside until dissolved.
• Pour dissolved bullion mixture over the top of the chicken.
• Cover pan with foil.
• Bake 45 minutes with foil on.
• Remove foil and bake 15 additional minutes to brown cheese. (you can also carefully broil for a few minutes here instead, but watch it carefully!).
• Serve with a spoon handy for the wonderful sauce.

PARTY CHICKEN I

Steps:

• Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
• Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
• Mix together undiluted soup and sour cream. Pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

MOM'S PARTY CHICKEN

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.

PARTY CHICKEN II

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.
• Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.
• Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

DO-AHEAD BURGUNDY CHICKEN

Steps:

• In a large skillet over medium heat, fry bacon until crisp. Drain bacon on paper towels. Transfer bacon to a Dutch oven.In same skillet, brown chicken in bacon drippings. Transfer chicken to Dutch oven.In same skillet, saute mushrooms, pearl onions and garlic for 2 to 3 minutes. Transfer vegetables to Dutch oven.Add wine, chicken broth, bay leaf, thyme, salt and pepper to Dutch oven stir until combined. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until chicken is no longer pink when cut along bone.With a slotted spoon, transfer chicken and vegetables to a bowl cover and refrigerate. Discard bay leaf. Cover liquid and refrigerate. Can be made up to 24 hours before serving.To serve, skim fat from liquid. In Dutch oven over medium-high heat, cook sauce until reduced to about 2 1/4 cups. Reduce heat to medium.In a small bowl, mix butter or margarine and flour. With a whisk, blend mixture into simmering liquid. Stirring, bring to a boil and boil until thickened. Place chicken and vegetables in sauce. Reduce heat to low, cover and simmer for 5 to 10 minutes or until chicken is heated through. Do not overcook.Serve with steamed new potatoes.