cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
How to make it :
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes
2 tbsp. unsalted butter
1 lb. chicken breasts, filleted and seasoned with salt and pepper*
4 oz. crimini mushrooms, sliced (optional)
½ small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
4 c. low-sodium chicken broth, divided
2 c. half and half
2 tsp. kosher sea salt
1 tsp. freshly ground pepper
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. ground sage
¼ tsp. cayenne pepper
¼ tsp. paprika
8 oz. egg noodles or other pasta
1 c. frozen corn, thawed
1 c. frozen peas, thawed
2 tbsp. fresh parsley, roughly chopped
Pie crust crumbles (optional)**
In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
*You can use rotisserie chicken too, shred about 2 cups. Add it in step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂
1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
½ cup flour, more as needed
4 tablespoons neutral oil, like corn or canola
Salt and pepper
2 tablespoons slivered garlic
¼ teaspoon cayenne pepper, or to taste
1 cup ketchup
Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.