My Little Chicken Dumpling

What You Need:

4 T margarine or butter
1 T canola oil
1 lg. onion, chopped
3 lb chicken breasts, boneless and skinless
2 C chicken broth
2 stalks celery, chopped
2 lg. carrots, peeled and chopped
1 T parsley, minced
1 tsp. pepper
1 tsp. salt
1/2 tsp. allspice
1 C dry white wine
1 can of refrigerator biscuits
1/2 C heavy cream
2 T flour

How to Make It:

Place the margarine in a large skillet over medium heat.
Heat the margarine until it is completely melted.
Then add the oil.
Put the onion into the skillet and cook about 2 minutes or until

just tender.
Add the chicken and cook 2 minutes per side or until lightly

browned.
Place the chicken and onions into the crock pot.
Add the chicken broth.
Add the celery, carrots, parsley, pepper, salt, allspice and wine.
Cover and cook 2 1/2 hours on high.
Remove the chicken from the crock pot and set aside.
Place the heavy cream and flour in a mixing bowl.
Mix together until the flour has completely dissolved.
Add the mixture to the crock pot.
Cut each biscuit into quarters.
Drop the biscuit quarters into the crock pot and be sure it is

still on the high temperature.
Cover and cook 30 minutes or until firm.
Return the chicken to the crock pot and allow to cook on high 10

minutes.

Tip: Homemade biscuits are just as good in this recipe.  The wine

is optional but it does add to the taste of the meal.

Stretch That Chicken to Make It Go Further

Chicken is routinely eaten at evening mealtime in American households. We each have our favorite ways of preparing it. When cooking a whole chicken, you can do wonders with what you don’t eat for dinner. Here are some ways to make that roasted chicken appealing to the family.

Learn to slice a whole chicken. Slicing one properly makes it easier to remove the rest of the meat from the bone. The skeleton can be used to create broth. Boil it in some water until the rest of the meat falls off.

You can season the broth with herbs and spices. After it cools, pour it into jars for storage. You’ll be able to keep the broth for a few weeks. Use it to flavor soups and casseroles.

Do your kids carry their lunches to school? Instead of buying lunch meat, slice leftover chicken breast for sandwiches. It will be a nice change from the usual lunch fare.

On the weekends, instead of ordering a pizza or going to McDonald’s, use that chicken. Cube a few pieces to toss on top of a salad with some cheese and croutons. Combine with peppers and onions in a skillet to make filling for fajitas or soft tacos.

Does your family like chicken pot pie? Add some of that chicken, along with vegetables (canned or frozen) and a can of creamed soup to a pie crust and you’ve got an instant dinner that takes less than an hour to prepare. It is a quick meal idea perfect for busy families. A salad on the side will make a complete and healthy dinner.

Chicken based casseroles can be made and frozen for future meals. The family may be all “chickened out” for the week, but that doesn’t mean you can’t make the most of the chicken you have left for future weeks.

Do you still have more chicken? Well let’s keep going with more ideas. Hey, our mothers and grandmothers learned to use chicken in many ways and so can we. What tastes the best when you have a cold and are feeling under the weather? Why, chicken noodle soup of course.

Don’t settle for canned soup with small noodles. Make your own soup with juicy chicken pieces and wide egg noodles. That broth you jarred up will serve as a nice base and best of all it is already seasoned.

Add wide egg noodles and sliced vegetables like carrots, celery, and onions to your soup. When the noodles are tender, add the chicken. Since it is already cooked it just needs to warn up. Ladle up a bowl for the sick and the healthy as a light weekend lunch.

What are you doing with your chicken after dinner tonight? Try some of these ideas to make that chicken do double and triple duty to save on your family’s grocery bill. The best part is that the new meals are just as tasty as the original dish.

Yummy Leftover Turkey Soup

Ingredients:

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 tsp salt
1 tsp chicken bouillon granules
3/4 tsp pepper
 
Instructions:

In a large kettle place leftover turkey carcass and cover with water.  On high heat bring water to a rapid boil. Lower heat, cover and allow simmering for an hour. Remove turkey carcass and allow cooling to room temperature.  Strain broth into large bowl.  Reserve strained broth. Be sure to save any piece of turkey meat before empting strainer. Remove any turkey meat that remains on the carcass.  Cut meat into bite size pieces or shred. Place butter in clean kettle over medium heat melting butter completely.  Add unions, carrots and celery. Sauté until onion is translucent and carrots and celery have softened to your liking.  Lower heat to lowest setting.  Blend in flour until completely moistened. Add 1/3 of the reserved broth to kettle stirring to mix all ingredients together well.  Bring to a rapid boil and cook uncovered for 2 minutes or until mixture thickens. Add half and half, rice, salt, pepper, chicken bouillon and remaining broth.  Bring back to a rapid boil.  Add turkey meat.  Lower heat, cover and simmer for about 1 hour.

Luscious Lemony Chicken

Ingredients:

½ C. margarine
Juice of one lemon
1 tsp. poultry seasoning
4 skinless boneless chicken breast halves
Fresh parsley

Directions:

Melt margarine in a small saucepan. Add lemon juice and poultry seasoning. Mix well. Place chicken breasts in a greased ovenproof dish. Pour margarine mixture over top and bake at 350 degrees F. for one hour. Serve with lemon slices and fresh parsley.

Hot Mama Chicken Salad

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
¾ C. cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

Spring Chicken Bake

Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.

Chicken Italiano

Ingredients:

½ envelope Italian salad dressing mix
2 Tbsp. melted butter
4 chicken breasts
1 (10 oz.) can cream of chicken soup.
1 pkg. (4 oz.) cream cheese softened
½ C. white wine
1 C. uncooked, minute rice
Parsley

Directions:

Reserve ½ of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.

Magic Chicken Wings

Ingredients:

Nonstick vegetables oil spray
5 lbs. chicken wings or 4 lbs. chicken wing drumettes
1 C. mayonnaise
1 Tbsp. salt-free Cajun seasoning, or mix ½ tsp. each paprika, dried thyme, dried basil, garlic powder, onion powder and freshly ground pepper with 1/8 tsp. ground red pepper
1 tsp. salt

Directions:

Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil and coat the foil with vegetable oil spray. Using a large knife or cleaver, cut the wings into 3 sections at the joint and discard the wing tips. If you are using drumettes, they will not need any cutting. Mix the mayonnaise, Cajun seasoning, and salt in a large in a large bowl. Add the chicken wings and mix well to coat. Arrange the wings on the baking sheet. Bake for 15 minutes. Turn the chicken wings over and continue baking until the wings are golden brown and tender, 15 to 20 minutes more. Serve hot with plenty of napkins and a bowl for the bone. Watch them magically disappear.

Honey-Mustard Chicken

Ingredients:

Nonstick vegetable oil spray for the pan
4 (6 oz.) boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness
Salt and pepper
2 Tbsp. Dijon mustard, preferably whole grain
2 Tbsp. honey
2 ½ C. fresh breadcrumbs
4 Tbsp. olive oil, divided

Directions:

Preheat oven to 400 degrees F. Coat a baking sheet with vegetable oil spray. Season chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to make them adhere. Set aside on a plate. In a large skillet, heat 2 Tbsp. oil over medium heat, until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the others sides, about 2 minutes more. Transfer to the baking sheet. Repeat with the remaining 2 Tbsp. oil and breasts. Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot with your favorite side dishes.

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