Southern Sunday Chicken Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Steps:

• In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.

Steps:

• Preheat oven to 400 degrees.
• In a covered baking dish, combine all ingredients except for chicken. Stir well.
• Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
• Bake on 400 degrees for about 45 minutes or until tender.

Steps:

• Cut each chicken breast into 1/3's. Place in bottom of non-stick sprayed crock pot. Top with bacon that has been cut into small slices, (like what you would cut to make bacon bits for on top of a casserole), and thin slices of chopped sliced ham. Sprinkle garlic (I used about 1/3 teaspoon) and white pepper ( I used 1/4 teaspoon). In seperate bowl combine soup and evaporated milk. Pour over the chicken and cover. Cook on high for 4 hours then low one hour stirring once when you switch it to low. I offered a choice of rice or mashed potatoes to serve this over. My family likes both.

Steps:

• Preheat the oven to 375 degrees.
• In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
• Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
• Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
• Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
• Top the vegetables with a roasting rack.
• Place the chicken on the rack, breast side up.
• Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
• Transfer the chicken to a cutting board to rest for 5 minutes before carving.
• Serve with the vegetables and pan juices.

Steps:

• Preheat oven to 350 degrees F.
• In deep, nonstick pan, heat olive oil over medium-high.
• Brown chicken pieces ( both sides )in hot oil.
• Place chicken breasts in 9 x 9 inch glass baking dish.
• Saute garlic in pan until slighly browned.
• Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook for 1 minute over medium.
• Add Southern Comfort and mix well.
• Cook over medium heat for 4-5 minutes.
• Rub salt onto chicken breasts.
• Pour sauce over chicken.
• Cover dish tightly with aluminum foil.
• Bake in oven for 1 hour.
• Remove from oven and let dish sit ( keep covered) for 10 minutes minimum.
• Remove cover and slice chicken off bone onto serving deep dish.
• Spoon sauce over chicken and serve over rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
• Mix stuffing according to package directions, and place on top of chicken dish.
• Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

Steps:

• Grease large 9x13-inch pan.
• Heat soups and milk together in a large saucepan.
• Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan.
• Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly.
• Cover all with foil.
• Bake at 325°F for 2 hours and 15 minutes.
• I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in egg mixture and shake off excess. Add a few chicken pieces at a time to the bag; seal and shake to coat. , In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.