Archive for the ‘CHICKEN & TURKEY’ Category
Baked Chicken Salad Pie
This recipe comes from a social media friend. Very easy to put together, excellent flavor. Mine did not hold the best shape but I think the type of chicken I used was the blame, I used chicken in a pouch, which has a lot of water in it that does not drain, next time I will use fresh cooked and diced chicken. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 pie crust, unbaked, Shortcut
- ½ cup red onion, diced
- ½ cup celery, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup pecans, chopped
- 3 cups cooked chicken, diced
- 2 tablespoons lemon juice
- ½ cup mayo
- ½ cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can water chestnuts, diced, (6 oz / 170 g)
- ½ teaspoon Herbs de Province
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1½ cups cheese, shredded, divided
Instructions
- Preheat your oven to 190° C (375° F), get out a 9 inch pie dish, add the pie crust to the dish.
- Heat the oil and butter in a non stick pan, when hot, add the onion and celery, sauté until soft and translucent.
- To a large mixing bowl, add the sautéed onion and celery and the remaining ingredients but only ¾ cup of the cheese. I am using sharp Cheddar. Mix together.
- Pour mixture into the prepared pie crust. I had a little excess so I added that to a Pyrex custard cup and baked it along with the pie.
- Bake for 30 minutes.
- Sprinkle with remaining ¾ cup of shredded cheese.
- Bake for another 10-15 minutes or until the crust is golden brown and the center of the pie set. Remove from oven and let rest for 10-15 minutes.
- Slice, serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Pie Crust, Sour Cream, Condensed Cream of Chicken Soup.
Variants: 1. For the chicken, feel free to use fresh roasted chicken, pressure cooked chicken, or even drained canned chicken.
Creamy Swiss Chicken Bake
This recipe comes from a social media friend. And it is truly delicious! Only 5 ingredients and quick to put together. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 chicken breasts, boneless, skinless
- 6 slices Swiss cheese
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 cup Chardonnay
- 1 box herbed stuffing mix, (6 oz / 170 g), Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan, and grease with butter or non stick spray. Arrange chicken breasts in pan.
- Place a slice of cheese on each chicken breast.
- In a small mixing bowl, add the soup and wine, whisk together. Pour mixture over the chicken.
- Sprinkle with the stuffing mix.
- Cover and bake for 40 minutes, then remove cover and continue baking for 20 more minutes or until the stuffing is browned and toasted. Test a piece of chicken for doneness, if using a thermometer, target temp is 74° C (165° F). I baked these for 1½ hours as I was using some large chicken breasts.
- Serve with sides of your choice, and don't forget to spoon the sauce and stuffing over the chicken, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Stuffing Mix.
Smoked Cornish Game Hens
My Dad recently purchased a smoker, so I figured a great way to help break it in is to smoke some Cornish game hens. I found a few recipes and settled on tailoring the one here. I made these on 15 Sep 2021, and they are absolutely delicious hens!
Equipment
- Smoker
Ingredients
- 4 Cornish game hens, whole, thawed
For the Brine - this is for 1 container for 2 hens
- 2 quarts water, (8 cups)
- ½ cup kosher salt
- ½ cup brown sugar, packed
For the Rub - this is for 4 hens.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt, table or kosher works fine
- 2 tablespoons black pepper
- 1 tablespoon dried thyme
- 2 tablespoons smoked paprika
Instructions
- Rinse the thawed hens inside and out, remove giblets if they come with those. Cut off any excess has around the cavity opening. This is 2 of the 4 hens I used, I was checking the size of the mixing bowl to brine them.
- For the brine, I used a 3 quart mixing bowl that held 2 hens. To the empty container, add the water, salt, and brown sugar listed for the Brine and stir until the salt and sugar are dissolved, add 2 hens to the brine. Repeat with the second bowl and the brine ingredients as listed. Let hens brine for 2 hours.
- While the hens are brining, add the Rub ingredients to a bowl and mix together. Set aside until the hens are brined.
- About 20-30 minutes before the time is up for the brining, preheat your smoker to 225° F (110° C), use wood chips of your choice, I used apple wood chips.
- Remove the hens from the brine and rinse under running water. Pat dry with paper towels place breast side up on a tray. Rub all over with the dry rub mix you prepared, turn hens over and rub the backside, place hens breast side down on a tray.
- Place the hens in the smoker, breast side down, exactly as they were sitting on the tray.
- Smoke for 1½ to 2 hours, checking the internal temp of a hen at 1½ hours, target temp is 74° C (165° F), continue smoking for another 30 minutes if the temp is below the target.
- Carefully remove the hens from the smoker and place in a baking pan, let hens rest for 5-10 minutes.
- Place a hen, breast side up for presentation, on each serving plate. Serve with sides of your choice, and enjoy.
Chicken Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 large pineapple, or 4 tiny pineapples
- ¼ cup sugar
- ½ cup water
- 1½ teaspoons yellow curry powder
- 1 tablespoon butter
- ⅓ cup onion, minced
- ⅓ cup celery, diced
- ¼ cup fresh mushrooms, sliced
- ½ cup half and half cream
- ½ cup milk
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup cooked chicken, cubed
- ½ teaspoon MSG
- ¼ teaspoon salt
- hot cooked rice, for serving
Instructions
- Cut top off from pineapple(s), leaving the top intact for decoration, set aside the tops. Cut pineapple in half lengthwise, scoop out fruit leaving the shells ½ inch thick, discarding the core.
- Dice ½ cup of pineapple, add to a saucepan with the sugar and ½ cup of water. Cook covered for about 8 minutes, drain and set aside.
- Preheat your oven to 230° C (450° F). Place the pineapple shells, cut side up, on a baking sheet and heat the shells for 10 minutes.
- In a medium saucepan, melt the butter, when hot, add the curry powder and brown lightly.
- Add the onion, celery, and mushrooms, and mix into the butter well.
- Stir in the cream, milk, and broth. Bring to a boil.
- In a small bowl, mix together the cornstarch and cold water to make a slurry, stir this into the saucepan, and stir until sauce is thickened.
- Stir in chicken, cooked pineapple, MSG, and salt, Heat through.
- Spoon mixture into hot pineapple shells, place pineapple top next to shell. Serve and enjoy.
Notes
Fair cost per serving.
Quick Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ¾ cup canned mushrooms, sliced,
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- 2 tablespoons butter
- 2 cans condensed cream of chicken soup, (10½ oz / 298 g each), Shortcut
- 2 cups cooked chicken, diced, fresh cooked or canned - drained
- ¼ cup pimento, chopped
- ¼ teaspoon MSG
- toast points, for serving
Instructions
- Drain mushrooms and reserve ¼ cup liquid.
- In a large saucepan, melt the butter, then add the bell pepper and celery, cook until tender.
- Stir in the soup and mushroom liquid.
- Stir in the mushroom, chicken, pimento, and MSG. Cook and heat through.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Use turkey in place of chicken.
The Original Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup green bell pepper, diced
- 1 cup fresh mushrooms, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- 2 cups half and half cream
- 2 cups cooked chicken, skinless, cubed
- 3 egg yolks, beaten
- ½ teaspoon paprika
- ¼ cup butter, softened
- 1 teaspoon onion juice
- 1 tablespoon lemon juice
- 2 tablespoons dry white wine
- ¼ cup pimento, diced
- toast points, for serving
Instructions
- Melt the butter in a saucepan, add the bell pepper and mushrooms, cook until tender but not browned. Remove bell pepper and mushrooms with a slotted spoon to a bowl, leaving as much butter in the saucepan as possible.
- Stir the flour and salt into the butter until smooth. Slowly stir in the cream, cook and stir until thickened.
- Return the bell pepper and mushrooms to the saucepan and add the chicken. Heat through stirring occasionally.
- In a bowl, mix together the egg yolks, paprika, and softened butter.
- To the chicken mixture, stir in the onion juice, lemon juice, and wine.
- When the chicken mixture is bubbling, remove the saucepan from heat, stir in the yolk mixture all at once, stirring until it is mixed in.
- Stir in the pimento.
- Serve over toast points.
Notes
Low cost per serving.
Brunswick Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 kilos chicken quarters, legs and thighs separated, (4-4½ lb)
- 1 quart water, (4 cups)
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- dash dried thyme
- 1 cup onion, diced
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can cream style corn, (16 oz / 454 g)
- 1½ cups green lima beans, drained, canned or frozen - thawed
- 1 cup fresh okra, sliced
Instructions
- To a pot, add the first 7 ingredients, place on medium low heat, cover, and simmer 3-4 hours until the chicken is tender.
- Remove the chicken from the broth, cut all chicken from the bones and cut into bite size pieces. Return chicken to the broth, discard the bones and cartilage.
- To the broth add the tomatoes, corn, and lima beans. Simmer uncovered for 1 hour. Skim off fat. Taste and season with salt and pepper as desired.
- Remove the bay leaf, serve, and enjoy.
Notes
Low cost per serving.
Easy Chicken a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream
- 1 tablespoon butter
- ¼ cup green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 1½ cup cooked chicken, diced
- 1 teaspoon Worcestershire sauce
- 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes
Instructions
- In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
- In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
- When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
- Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
- Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.
Notes
Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
Chicken Balls with Mushrooms
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk, or chicken broth, Shortcut
- 2 cups cooked chicken, diced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ¾ teaspoon salt
- dash black pepper
- 6-8 slices white bread
- 1 egg, beaten
- 1 recipe Mushroom Sauce, Link in Notes
Instructions
- Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
- When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
- Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
- Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
- Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
- Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
- Bake for 20 minutes or until heated through and the bread crumbs are toasted.
- While the balls are baking, prepare the Mushroom Sauce.
- To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.
Notes
Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
Turkey Chop Suey
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
Ingredients
- 1 can bean sprouts, (14 oz / 396 g)
- ½ cup onion, sliced
- 2 tablespoons butter
- 3 cups cooked turkey or chicken, diced, canned - drained
- 1 cup celery, sliced
- ⅔ cup water chestnuts, sliced, drained
- ½ cup turkey or chicken broth
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon MSG
- ¼ cup water
- 2 tablespoons light soy sauce
- hot cooked rice, for serving
Instructions
- Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
- Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
- In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
- Add the bean sprouts and heat through.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Updated on 30 August 2021.
