Country Style Chicken And Vegetables Recipes

Steps:

• Cut chicken breasts in half crosswise.
• In crockpot, put potatoes, carrots and onions.
• Top with the chicken.
• In small bowl, mix gravy mix with the next 5 ingredients until smooth.
• Pour over chicken.
• Cover and cook on low for 8 hours.
• Remove chicken and vegetables.
• Whisk sour cream into drippings.
• Serve over chicken.

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.

Steps:

• Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
• In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
• Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
• Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
• Remove the chicken and vegetables to a serving dish, keep warm.
• Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
• Pour pan juices over chicken and vegetables and serve.

Steps:

• Preheat the oven to 375 degrees F.
• For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
• For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
• For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
• When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
• Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.

Steps:

• Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
• Peel and slice the onion, chop parsnip, and carrot.
• Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
• Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
• Add soup and bring to a boil. Add T parsley.
• Remove from heat and pour over chicken.
• Cover and bake in 350 degree oven for 1 hour.

Steps:

• In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Steps:

• Pre-heat oven to 400 degrees.
• In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
• Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes.
• While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
• Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese.
• Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.