Chicken Confetti Recipes

Steps:

• In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
• In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

Steps:

• For filling: In saucepan, combine carrots, onion, celery and chicken broth.
• Simmer 20 minutes.
• In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
• Add simmered vegetables and liquid; mix well.
• Set aside.
• For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
• Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
• Drop confetti topping onto top of casserole.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
• Enjoy!

Steps:

• Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
• In a Dutch oven, brown chicken in oil, then remove --.
• Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
• Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
• Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
• When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
• Suggestion: Use egg noodles or fettucine instead of the angel hair.

Steps:

• Preheat oven to 375.
• Mix oil and garlic.
• Arrange chicken and potatoes in a shallow roasting pan.
• Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
• Bake 25 minutes.
• Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
• Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
• Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
• Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
• Serve hot.
• Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

Steps:

• Wash chicken pieces and pat dry.
• Season chicken with 1 teaspoon salt and 1/8 teaspoon pepper.
• In Dutch oven, brown chicken in oil; remove chicken.
• Pour off all but 3 tablespoons oil.
• Add onion and garlic.
• Cook and stir until tender.
• Stir in chicken and remaining ingredients except spaghetti and cheese.
• Cover tightly and cook 1 to 1 1/2 hours or until tender. Stir occasionally adding water if necessary.
• Skim off excess fat.
• Serve on spaghetti and sprinkle with cheese.

Steps:

• Melt butter in a Dutch oven. Add the carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. , Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Steps:

• Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up.
• Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a thin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.
• To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Steps:

• Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. Reserve 1 tablespoon drippings in skillet; add onion and garlic. Saute until tender. Add tomatoes, sauce, paste, basil and remaining salt; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender Serve over spaghetti.

Steps:

• Preheat oven to 425.
• Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
• Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
• Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
• Let stand 5 minutes before serving.