Paula Deen Chicken And Dressing Recipes

CHICKEN AND DRESSING

Steps:

• In a large stockpot, bring chicken, next 7 ingredients, and water to cover to a boil over high heat. Reduce heat, and simmer for 45 minutes or until chicken is done. Remove from heat, and let stand for 30 minutes. Remove chicken from broth, and set aside until cool enough to handle. Shred meat, discarding skin and bones. Reserve 2 cups shredded chicken, and set aside remaining chicken for another use. Strain broth through a wire mesh sieve, discarding solids. Reserve 5 cups broth, and set aside remaining broth for another use. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large bowl, crumble baked cornbread and biscuits. In a large skillet, melt butter over medium heat. Add chopped onion, chopped celery, and garlic, and cook for 8 to 10 minutes or until very tender. To cornbread mixture, add poultry seasoning, sage, thyme, cooked vegetables, and reserved 2 cups chicken, stirring until well combined. Add eggs, stirring until combined. Gradually add reserved 5 cups chicken broth, stirring until dry ingredients are moistened. Spoon mixture into prepared pan. Bake for 35 to 45 minutes or until center is set. Let stand for 10 minutes before serving.

PAULA DEEN'S CHICKEN AND DRESSING RECIPE

Steps:

• In a large stockpot containing water, adds chicken, celery, onions, parsley, black peppercorns and bay leaves. Bring to boil, then reduce to simmer for about 45 minutes. Remove this pot from the heat and let it rest for about 30 minutes.
• Remove the chicken and shred it. Strain the chicken broth and reserve two cups of the chicken broth for this recipe. Add butter to a skillet and add chopped onion, celery, and minced garlic to it cook for about 8 to 10 minutes.
• Add crumbled buttermilk cornbread and biscuits to a large bowl. Add poultry seasoning, dried thyme, sage, shredded chicken, and cooked vegetables. Add egg and chicken broth to the mixture. Stir them together to combine.
• Transfer this mixture to a greased baking dish (or casserole) and bake it for about 45 minutes. Remove from the oven and let it rest for about 10 minutes.

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.

PAULA DEEN'S CHICKEN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook rice according to package directions and spoon into greased 2 quart casserole dish.
• Layer chopped chicken over top of rice.
• Mix soup, mayonnaise and curry powder and pour over chicken.
• Top with dry stuffing mix and dot evenly with butter.
• Bake for 30 minutes, or until bubbly.