Smothered Chicken

I was in Branson, MO recently and my Aunt Carolyn made Smothered Chicken or that is what I call it. The best way I can describe it is Chicken and Rice Casserole with out the rice. I love Chicken and Rice Casserole but the rice absorbs all of the goodness! In this recipe those soups becomes like a gravy, and it's so hearty. I believe the key also to this recipe is that you dredge the chicken in flour then sear the chicken in a pan first which really helps keep those juices in and causes the chicken to become very tender.

Also you add Mayonnaise to the mixture that you pour over the chicken to bake which gives it an even more creaminess to the gravy.   You would never know it had mayonnaise in it.

My Aunt who is 89 still cooks quite a bit and has the touch for hearty and delicious food.  You know the touch that makes you wonder how did she do that?

I always say when you bite into something that is delicious ask for the recipe because the secret to cooking is "It's All About A Good Recipe, right"!  So I asked her for the recipe which she told me without the recipe in hand which are the best recipes.  It's really is a simple but so very good recipe to have and easy!

My Aunt served this with Baked Potatoes which went well, when fixed it I made mashed potatoes because I was taking it to a family for them to eat the next day.  I thought the mashed potatoes would be easier for them to reheat and the gravy as I call it went well over the mashed potatoes.

I have a 3 ladies  in my life that I say, I'm going to be like her when I grow up (even though I'm grown) and my Aunt Carolyn is one of the 3. They are all go getters and all still cook  and enjoy cooking for family and friends.  All 3 of these ladies are over 80 years old and still cook for groups of people and they are the hostess of the mostess. 

My Mom who passed away 3 years ago had that gift for sure, we had people over to eat at our house often growing up. Then many times we would ask her, who is coming over to eat because she had so much food and often it would be just for us. We were blessed for sure that she loved to cook and her food was delicious.  

My Aunt Carolyn when most people stop being as active because of age, still cooks meals for 15 plus, drives, has guest stay with her often at her house and has a garden of flowers and a view of the river that most would be jealous of (me).  I don't use the word jealous much so I'll say admire, she has 3 beautiful huge peony plants that have an abundance of  flowers on them right now and her hydrangeas are about to show off!  There are buds starting  to form all over the large area of the hydrangea plants.   The buds will get so large and are so so beautiful,  they are picturesque! Behind them is the upper part of Lake Taneycom0 so that just adds to the beauty.

The thing I admire the most about my Aunt is that she loves the Lord with all her heart and it shows.  She takes time with people, she spreads the Love of Jesus to everyone she meets and truly her mission in life is to make sure people know Christ.

Tips:

I will have to say if I know of an off brand that is good I'll buy it but 2 things that I stick with on name brand is Campbell Cream of Soups and Hellman's Mayonnaise.  

Because you sear the chicken first it doesn't take as long as most dishes.  The chicken is partially cooked from searing, I checked on it at an hour and 15 minutes then took it out at 1 1/2 hours.  Honestly the chicken was done when I checked the first time but I left it in there another 15 minutes.

Honestly I didn't capture a very good picture but believe me it's good. 

                                     

Smothered Chicken

4 Chicken Breast, Skinless Boneless, butterflied

2 Cans of Cream of Mushroom

1 Can of Cream of Chicken

1/2 Cup Mayonnaise

1/2 to 3/4 cup Chicken Broth

Salt and Pepper to taste (I use Lawry's Garlic Salt with Parsley)

Preheat oven to 350

Butterfly the chicken breast add seasoning and toss in the flour on both sides. 

In a skillet add oil and sear on both sides, I like to get a little color on both sides.

Take chicken out and place in a pan.

In a separate bowl add the cream of mushroom, cream of chicken, mayonnaise and chicken broth, mix them together then pour over chicken making sure to cover each piece.  

Bake at 350 degrees for about 1 1/2 hours.

Butterfly your chicken, take your knife at the thickest point and slide across

season with salt and pepper or I use Lawry's garlic salt in place of salt.

Dredge both sides into flour 

                                                            

In a skillet add a small amount of Vegetable Oil, let heat up then

           add the chicken breast you just dredged in flour.

                                        

     Add to a Casserole pan

                                                                   

Mix the Cream of Mushroom and Chicken Soup, Mayonnaise and Chicken Broth

together.

Pour over the chicken and spread to cover the chicken.

This picture doesn't do it justice but this is so easy and so good, enjoy!

Cajun Pasta with Chicken and Smoked Sausage

Cajun Pasta with Chicken and  Smoked Sausage is pretty easy and only takes about 30 minutes to make!  Loads of flavor in this pasta!  I used grated Parmesan cheese in the bottle but you can use freshly grated cheese if you would like!  I also used a rotisserie Chicken, just the chicken breast part but of course you can baked your own, I  just sometimes use a rotisserie chicken as a short cut.

It's kinda like making alfredo sauce except the mixture doesn't get as think so I was kinda waiting the first time  I made it to thicken then I realized it's made to be thinner, the pasta absorbs the sauce after about 10 minutes so you won't even see the sauce eventually.  The main reason it is thinner than alfredo sauce is because it has chicken broth in it.

This has great flavor and so far the people I have made it for really have love it!

I seem to always double or triple recipes and this pasta is very easy to do that.  A few times I made this the day before because I had several things to make the next day and it reheats very well.

I just covered it with foil and put it in the oven for 20-30 minutes at 350. 

I served it with some french bread the times I have made it.

Tip: I always say less is more on seasoning because you can always add more but it's kinda hard to take out once it's in there.  Just add and taste then add more.

I also always use at least  1 tsp to 1 tbsp of Chicken Base when a recipe calls for chicken broth, It just gives food a heartier flavor.  So I either make chicken broth out of the chicken base or I add it to the regular broth I am adding.

Ready to be tossed together

I just need to sauté the mushrooms

Cook the Sausage in a pan, I did cut the sausage in half the next

     day so you can keep it whole or cut it in half.

                                  

Sauté the Mushrooms in some butter  

                                                 

This is the Sauce, it will be thinner because it also has 

  broth in it but like I said above the pasta soaks it in.

                                      

I sprinkled some more cajun seasoning on top.

Ingredients

• 3 tablespoon butter
• 1 lb. chicken breast or rotisserie chicken
• 8 oz. smoked sausage (sliced into ¼ inch pieces)
• 8 oz. baby Bella mushrooms (sliced)
• Cajun Seasoning (to taste)
• Salt & Pepper (to taste) 

Creamy Parmesan Sauce:

• 3-4 clove minced garlic
• 1 cup Chicken Broth
• 1 tablespoon Worcestershire sauce
• 1 cup heavy Cream
• 1 teaspoon Paprika
•  Lawry's Garlic Salt to taste
• ¾ cup Parmesan Cheese
• Salt & Pepper to Taste - I use Lawry's Garlic salt so I leave out the regular salt

Pasta:

• 8 oz. penne pasta 

Instructions

Pasta:

• Boil Pasta water according to the package instructions. Drain and set aside.

Chicken, sausage and mushrooms:

• Season chicken with salt, pepper, Cajun seasonings. . Do not slice it yet - you will be cooking it whole (or you can use a Rotisserie Chicken). Slice sausage into ¼ inch circles (cut in half if you would like) and slice mushrooms.
• In a large skillet, add 1 tablespoon butter and  melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips once cooled.
• Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
  

  • Deglaze the pan with a splash of water and add 2nd tablespoon of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

  Sauce:

  • To make the sauce, add remaining 1 tablespoon butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic salt or powder and mix into the sauce.
  • Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
  • Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

Chicken and Rice Soup

 It’s 14 degrees here in Texas!!  Soup is in order for today!!  I love a good chicken and rice soup!!  I make this quite a bit especially when it’s cold outside! You can always switch out the rice for noodles, just prepare the noodles as per the package then add to soup.

I make the rice first in a separate pan, sometimes I use the bags of rice and other times I just cook some rice.  Then I add it to the soup, the longer it's in the soup the more tender it gets!

I use chicken base or  Knorr's chicken broth cubes (shown below) to add heartiness to the soup....
 
I didn't get a picture of the chicken boiling but all you do is add enough water to cover the chicken and cook until it's done!!  

Sauté'  onion, celery and carrots in pan then add garlic (whole)

This is what I use if I don't have chicken base (I get chicken base at Sam's Club)

I start out with the broth from the chicken I cook then I add can chicken broth

 

Hearty and delicious

 

 

 

 Chicken and Rice Soup

1 whole chicken or 3 chicken breast with bone (bone in gives more flavor)
1/4 cup chopped onions
1/2 cup chopped or sliced celery
1 cup chopped carrots
3 garlic cloves (add in soup whole then pull them out in the end)
1 or 2 cans chicken broth ( depending on how much broth you get from the chicken you cook)
3 bags of cooked rice  (3 cups of rice)
Chicken base (1 Tbsp.) or 1 Knorr's chicken bouillon
Lawry's Garlic Salt (green lid)
Black Pepper

 

Boil chicken till done about 20 to 30 minutes

In a stock pot melt 1 Tbsp of butter then add onions, celery and carrots, sauté until tender. Sprinkle some Lawry's Garlic Salt and black pepper and add broth from the chicken.

 Shred Chicken or chop it,  then add the chicken and cooked rice to the above.   Add Knorr's chicken bouillon or chicken base  along with Lawry’s garlic salt to taste. Let cook for about 30 minutes to  45 mins on med- high heat.  Add extra chicken broth as needed. 

The longer you cook the soup the softer the veggies and the more tender the rice.

 

 

Roast Chicken in an Hour!

I was watching a show on one of the food stations and they showed a chef who worked at a Hotel making a whole chicken in the oven at 450 degrees!  I thought what?  I cook chicken and beef on low temperatures for hours to insure tenderness and he just cooked this for an hour?  It was one of their #1 items on the menu.

I thought about that recipe for a few days then decided to go and buy a whole chicken.  I didn't look up any recipe I just did what he and that was basically put a chicken in the oven at 450 degrees for an hour!  Now I did wash my chicken take out the stuff in the middle, pat it dry then rubbed it with butter and seasoned it with salt and pepper.  I think he might have added some herbs and etc to the middle but I wanted a plain ole chicken.

He cooked it in a skillet (that can go in oven) so I put mine in a iron skillet then put it in my oven that was preheated to 450 degrees.  Like he did I basted it every 15 minutes.  It seemed to go by fast maybe because every 15 minutes I was basting it.

Because you baste it when you pull it out of the oven it has this beautiful brown color!  I set it out to let it rest for 10 minutes then cut in to it.  Tender juicy and done! 

What a great way to cook a whole chicken fast and it stay juicy and tender!

place your chicken in your skillet then rub with butter, you can dot it with butter also like I did then season it with salt and pepper.

 

this is either after 15 or 30 minutes when I took it out to baste it

 

after an hour in the oven...it's done!

 

This one I made on Monday in my cooking class..... it was really beautiful!

 

 

 

1 whole chicken, washed cleaned (all the insides stuff taken out) and patted dry
3 Tbsp butter soften
Salt and Pepper to taste

Preheat oven to 450 degrees

In a oven ready skillet place your chicken inside then rub with butter then season with salt and pepper.  You can also add a few dots of butter like I did above if you would like.

Place in preheated oven then every 15 minutes take out the chicken and baste it which is just basically taking a spoon or a baster and getting the juices from the bottom to the top of the chicken. This will insure a beautiful golden brown chicken!

After an hour your chicken should be done!  Let the chicken rest for 10 minutes so the juices can redistribute back into the chicken. 

Chicken and Sausage Jambalaya

I got this recipe about 8 years ago at the Texas State Fair.  Southern Living had a cooking show in the auditorium of The Hall of State building.  I was super excited because I love Southern living magazines and cookbooks....oh and website! 

This recipe has great flavor to it and is pretty easy to make.   You use a box of Zatarian's Jambalaya rice then I also add two bags of the plain rice that I cook then put in with the pot with

everything else. Even if the Zatarian's isn't done I still put the cooked rice in because it just gets so tender. 

If it seems to need more liquid add more chicken broth or water.  You want it to have enough liquid to cook the Zatarian's rice and in the end it will absorb all the liquid.  I think in the end I might use more than a can of chicken broth... just fyi

Goes well with cornbread!  You have to try this cornbread recipe I have on the blog!  You use bisquick, cornmeal, sugar, milk, eggs one of the best cornbread I have ever made!!  It also taste good the next day, for real!

Saute onion, green pepper (oops, I forgot green pepper) then add summer sausage

Cut chicken, I used 2 1/2 chicken breasts that I had baked the day before

Add Rotel

This little box really has some good flavor in it!

You can make your rice the regular way but I find this so easy to just boil the bag!  Now when I make spanish rice or etc I do it the regular way.

Boil your rice as directed on box or make your own rice

Once you add the rotel and chicken broth add the Zatarian's and stir

Add chicken and cover.  Add the other rice once it's done and let it simmer along with everything else

Chicken and Sausage Jambalaya

Look at all that flavor!

Chicken and Sausage Jambalaya

1 rotisserie whole chicken
1 pound smoked sausage, cut into 1/4-inch-thick slices or I prefer bite size
1 medium-size green bell pepper, chopped
1 small onion, chopped

1 garlic clove minced
2 (10-ounce) cans ROTEL Milder Diced Tomatoes & Green Chilies
1 (14 1/2-ounce) can chicken broth
1 cup water
1 teaspoon garlic powder

1 box of Zatarain’s New Orleans Style Jambalaya mix

2 bags of cooked rice (equals 1 cup each when cooked)

Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Sauté bell pepper, onion and garlic for 3 to 5 minutes in a dutch oven over medium heat, then add sausage, stirring occasionally , another 5 minutes

 

Stir in Rotel, broth, 1 cup water, garlic powder, bring to a boil, stirring occasionally. Stir in chicken, box of Zatarian’s uncooked rice along with the 2 bags of cooked rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Yield:  Makes 6 servings

If you don’t have Zatarain’s you may use 3 cups of uncooked rice and 1 tsp of Cajun seasoning to the boiling liquid then cover and let simmer for 30 minutes.

*I always use bag rice but if you don’t have any you may just add 1 cup (equals 2 cups when cooked) of uncooked rice along with the Zatarian’s.  I just think the cooked rice get’s tenderer and adds texture…

Louisiana Cajun Pasta with Chicken

I had a lady once want me to make something she had at The Cheesecake Factory for a party she wanted me to cater.  She actually drove 30 miles to get this pasta to go so I could taste it!!  I googled and found a recipe but changed it up a little bit.

I made this pasta and Fettuccine Alfredo for her event.  I had several people order this pasta after they had it.  Also I catered another event for her about a month ago and made it again, several people called later to ask her if she had any leftovers and that if she did they would come in and get them!!  I guess they liked it!!

I am not a big "creamy" person but I do like the Fettuccine Alfredo recipe I have on here and this pasta because with the Alfredo it's more buttery then most I have tasted (or normally I won't even try it cause it looks to creamy).  This cajun pasta doesn't feel to creamy to me either, kinda weird because both have heavy cream.  This pasta absorbs alot of the cream and chicken broth.

I use Adams Cajun Seasoning and really like it!  I also use Lawry's garlic salt (with green lid) which if you have read any of my post it's my FAVORITE seasoning!

I have used different forms of chicken for this recipe, baked, rotisserie and the chicken recipe that is on here .  I really like to bake chicken breast (with bone in) in a Le Creuset french pot but you could use a dutch oven or something similar to Le Creuset that have a cast iron base coated with the porcelainn enamel.  Cast iron gives such a even heat then topped with the porcelain it allows for some good cooking!!  That chicken comes out soooo tender and it has such a roasted taste to it.  Here is my recipe for Simple Baked Chicken, I often will make the chicken the day before and then when you make this pasta it's ready!

So you have several options on making the chicken! 
Oh and this makes alot!!  About 6 to 8 servings

You can buy your mushrooms already sliced but they were almost $1.50 more so I thought I can just slice them myself! 

Chop peppers, red onion and garlic.  In a skillet saute peppers, red onion and mushrooms for about 4 to 5 mins then add garlic and crushed red pepper

Saute veggies

I added chicken then cream and chicken broth let it simmer for about 5 mintues then add parmesan cheese.  Toss in cooked bow tie pasta and let it absorb sauce for about 5 more mintues on low.

I used a little more mushrooms then it called for!  Very tasty pasta!!

Louisiana Cajun Chicken Pasta

Ingredients

• tablespoons vegetable oil
• 6 boneless skinless chicken breast halves (I have used 4 before but I use bone in chicken when I am baking it in the oven)  When I follow this I used skinless.....
• 3/4 cup breadcrumbs
• 1/4 cup parmesan cheese (grated)
• 1 cup milk
• 2 tablespoons flour

Or you can use baked chicken, grilled chicken or even use rotisserie chicken.  What I do most is bake the chicken in a Le Creuset French oven because it gives it a delicious roasted taste and it’s so tender!

Cajun Sauce

• 1 tablespoon butter
• 1 small yellow pepper or green pepper (chopped)
• 1 small red bell pepper (chopped)
• 3/4 small red onion (chopped)
• 3 whole garlic cloves (minced)
• 1 teaspoon crushed red pepper flakes
• 1 1/4 pints whipping cream  (I have even used just a pint more than once)
• 1 cup low sodium chicken broth  (I often use the broth from the chicken I baked)
• 1 cup grated Parmesan cheese
• 1 (12 ounce) package bow tie pasta
• 1 cup mushroom (sliced)
• Lawry’s Garlic Salt –season to taste
• Cajun seasoning – season to taste -I use Adams Cajun Seasoning

Directions:

Prep Time: 45 mins
Total Time: 1 3/4 hrs

1. Melt butter in large skillet over medium heat.
2.  Add yellow and red bell peppers, mushrooms, and onion to same skillet, until crisp-tender, about 4 minute.
3.  Add garlic and crushed red pepper to skillet and saute 3 minutes.
4. Add whipping cream and chicken stock.
5.  Simmer until sauce re-heats and thickens slightly, about 5 minutes.
6.  Add 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
7.  Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
8.  Wash and drain chicken breasts.
9.  Pound until very thin (the thinner the chicken breasts the better).
10.  Mix breadcrumbs, flour, and Parmesan cheese together.
11.  Place milk in dish for dipping.
12.  Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
13.  Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
14.  Add more oil as needed.
15. Remove and drain chicken; keep warm.
16.  Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
17.  Drain and return to pot.
18.  Add sauce and toss to coat.
19. Place pasta with sauce on plate, and top with chicken breast.
20.  Serve, passing additional Parmesan separately.

*if you are using already baked chicken I chopped it in medium size pieces then I toss everything in the skillet pasta, chicken and all!