BAVARIAN CHICKEN & RICE
This is a great recipe that is super easy but takes a long time in the oven. It is great re-heated as well and is really easy to double if you are feeding a large group. I love my boyfriends' mother for this one!
Provided by dsptchr_911
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter the bottom and sides of a 9X13 baking dish (I have found glass to work the best).
- Mix all ingredients except the onion soup mix and and chicken. Pour mixture on bottom of buttered pan, place chicken pieces over the mixture and sprinkle with onion soup mix.
- Cover with foil and bake in oven for 2 hours. DO NOT lift the foil until the timer goes off. Enjoy!
Nutrition Facts : Calories 393, Fat 13.8, SaturatedFat 3.1, Cholesterol 13.2, Sodium 2742.7, Carbohydrate 60, Fiber 3.3, Sugar 6.4, Protein 8.1
BAKED CHICKEN GERMAN STYLE
A quick and easy way to prepare a nice chicken casserole. Not quite sure why it's called German style since the cheese used is Italian, but that's the name it had when I found it for a request on the recipe request board.
Provided by Steve P.
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Melt butter in large saucepan over medium low heat.
- Whisk in flour and stir 3 minutes.
- Gradually whisk in broth and milk.
- Simmer until thick, about 10 minutes.
- Blend in lemon juice and seasonings.
- Combine cooked noodles and half the sauce, tossing gently to blend.
- Place in the bottom of a buttered 2-quart casserole.
- Top with chicken and remaining sauce.
- Combine Parmesan cheese and paprika, and sprinkle over casserole.
- Bake until bubbling and golden brown, about 30 minutes.
GERMAN CHICKEN
Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes.
Provided by Lisa McKelvey
Categories World Cuisine Recipes European German
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29.2 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 4.5 g, Protein 28.6 g, SaturatedFat 0.4 g, Sodium 1794 mg, Sugar 18.8 g
CHICKEN BAVARIAN
Make and share this Chicken Bavarian recipe from Food.com.
Provided by papergoddess
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt, and pepper.
- Dredge chicken in flour.
- Heat oil in skillet and brown chicken on both sides.
- Place chicken in a single layer in an oven-proof pan.
- Combine soup, soy sauce, 2 tbs.
- of almonds, beer, and mushrooms.
- Pour over chicken and bake, uncovered, at 350 degrees F for 1 hour.
- Baste occasionally.
- After 45 minutes, sprinkle with the remaining almonds and bake for the remaining 15 minutes.
- This can be served over rice or noodles.
Nutrition Facts : Calories 344.8, Fat 18.9, SaturatedFat 3, Cholesterol 72.5, Sodium 772.6, Carbohydrate 10.8, Fiber 0.9, Sugar 0.8, Protein 30.9
OKTOBERFEST CHICKEN AND RED CABBAGE
I adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.
Provided by HerbanSpoons
Categories World Cuisine Recipes European German
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
- Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
- Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
- Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 271.2 calories, Carbohydrate 23.9 g, Cholesterol 72.4 mg, Fat 9.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 292.2 mg, Sugar 14.1 g
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