Posted by: bree1972 | March 11, 2010

. . . and the chicken said, “Cluck, cluck”

Ted  had declared Thursday as “get ready to do taxes” day.  With an appointment with our CPA looming on Friday, we had put off long enough gathering all the information to take care of that traumatic task.  I knew from his mood this morning that I would be walking on eggshells all day, so I cancelled my plans to watch a chick flick or fly the coop over to Dawn’s for a walk.  When Ted goes on one of these “missions”, I just smile and let him think he is rulin’ the roost.  I began to hatch an idea to finish my part of the data gathering faster than a chicken on a June bug, because I didn’t want to feel cooped up all day. But then I chickened out because Ted got madder than a wet hen when he discovered that deductions for our income tax were scarcer than hen’s teeth.  I said, “Sweetie, don’t brood about it, and quit your squawking!”   So we both ran around all day like chickens with our heads cut off, got the job done, and now Ted is happier than a rooster in a hen house.   

I’M SORRY!!  I couldn’t help myself!  After three days of writing about prisons and cemeteries, I just needed some comic relief.  And since we are doing “Chicken Recipes” today, I couldn’t resist a little chicken humor.  

I’ve also learned that waiting until the last moment to ask for recipes is THE way to go.  Ya’ll responded immediately, and I didn’t have to get my feathers all ruffled thinking you weren’t going to send any recipes this week (sorry, I just can’t stop with the chicken stuff)!  

Ya’ll had some great chicken recipes to share, so let’s get started!  


Chicken and Biscuits Casserole (Submitted by Charlotte DeBroka – Mishawaka, IN)  

From Charlotte:  “This is a real ‘comfort food’ recipe.  Thanks again for your blog, Bree and the recipes. G-Daddy’s Macaroni and Cheese is going to our group fish fry this Saturday evening. I’m sure they will love it as we do.”  

  • 2 cans chicken, drained and rinsed
  • 3 cups shredded cheddar cheese
  • 1 can cream of chicken soup
  • 3/4 soup can milk
  • 1 tube crescent roll

Mix chicken with 1 1/2 cups cheese.  Unroll each crescent roll, fill with chicken/cheese mixture, and roll back up.  Place in casserole dish which has been sprayed with Pam.  

Mix soup and milk and pour over rolls. 
Sprinkle 1 1/2 cups cheddar cheese over all. 
Bake at 350 degrees for 30 minutes. 


CHICKEN CASSEROLE (Submitted by Audrey Paytas – Paradise Valley, AZ) 

  • 1 frying chicken, cut up
  • 4 tsps. butter
  • 3/4 cups uncooked white rice
  • 4 tsps. chopped onion
  • 1/2 cup chopped green pepper
  • 1 (3 oz) can mushroom pieces
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Brown chicken lightly in butter.  Place in 9 x 14 baking dish, which has been sprayed with Pam. 
Add rice to butter in pan, stir.  Add onions, green pepper & saute.  

Add all other ingredients & bring to a simmer.  Pour over chicken in baking dish & cover with foil. 

Bake at 350 degrees for 1 1/2 hours. 


CHICKEN PARMIGIANA  or CHICKEN PARMESAN (Submitted by Jane Kemp -Minnesota)  

From Jane:  True Parmigiano-Reggiano cheese is known in many places as simply Parmesan cheese.  This recipe is a winner. Once I tried this, it became one of the recipes I always pull out for a simple, stick-to-your-ribs kinds dinner that’s mmm-mmm GOOD!  I serve over pasta, but could be served on a hearty slice of bread or bun to make a tummy-warming sandwich.  I’m hungry for it RIGHT NOW after writing it out for you, and it’s only 10 a.m!”   

  • 4-6 whole boneless, skinless chicken breasts, trimmed and pounded flat
  • 1/2 cup all-purpose flour
  • Salt & pepper, to taste
  • 1/2 cup olive oil
  • 2 Tblsps. butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3/4 cup wine (white or red is fine)
  • 3 cans (14.5 oz.) crushed tomatoes
  • 2 Tblsps. sugar
  • 1 bunch of chopped fresh parsley
  • 1 cup freshly grated Parmesan cheese
  • 1 lb. thin linguine pasta

From Jane:To flatten the chicken breasts easily with no mess, I just place them inside a large size Ziploc bag, close the seal, leaving about an inch unsealed to allow air to escape..then pound them flat with flat side of my kitchen meat mallet. (mallet tool also called a meat tenderizer or meat pounder – whatever YOU use in your kitchen!)  

Mix flour, salt, and pepper together on a large plate  

Dredge flattened chicken breasts in flour mixture.  Set aside.  

At this time, you can start a pot of water ofr your pasta.  Cook linguine (or your pasta choice) until al dente.  

Heat olive oil and butter together in a large skillet over medium heat.  (The small amount of butter used will help the chicken turn a nice, golden brown without totally smoking up the place.)  When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.  You want the chicken to be nice and golden and crisp.  Remove chicken breasts from the skillet and keep warm. 
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.  Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.  Allow wine to cook down until reduced by half, about 2 minutes. Pour in crushed tomatoes and stir to combine.  Add sugar (this counteracts the acidity of the tomatoes and adds a nice flavor balance).  Add more salt and pepper to taste.  Allow to cook for 20-30 minutes, stirring occasionally.  Toward the end of cooking time, add parsley and give sauce a final stir. 
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.  Place lid on skillet and reduce heat to low.  Allow to simmer until cheese is melted and chicken is thoroughly heated.  Add more cheese to taste.  

Place cooked noodles on a plate.  Then lay one of the chicken breasts slightly to the side of the pasta and cover with sauce.  Cover the noodles with extra sauce, sprinkle with more parsley.  Serve immediately.  




EASY CHICKEN & RICE CASSEROLE (Submitted by Samille Posey – Lake Blackshear, GA) 

From Samille: When I married in April 1973 someone gave me a small, skinny pamphlet style cookbook called ‘The Bride’s Survival Kit’. The recipes were very simple, most of them saying “put a glob of this or that” instead of precise measurements. The cookbook was lost many, many years ago, as well as the marriage. This recipe lasted waaayyyy longer than the marriage. It is very simple and quick, good for a ‘last minute meal’.

  • 1 cut up fryer or use whatever pieces of chicken you want
  • 1 envelope Lipton Onion Soup mix
  • Rice

Cover the bottom of a large casserole dish with uncooked rice.  Lay pieces of chicken on top. (I usually just use a small cut up fryer).  Top each piece of chicken with a generous pat of butter.  Sprinkle a package of Lipton Onion Soup mix on top of the chicken and rice. Add a cup of water. Cover and bake in 350° oven for one hour.  After the first 30 minutes, add more water as needed.  I usually add another full cup, but it depends on how much rice used.  The rice will cook under the chicken. 

From Samille:  “Serve with Leseur peas or other favorite peas, asparagus, broccoli, or whatever your favorite ‘go-with” side dish’.



By the way, Samille’s “significant other”, Ralph – after looking over all the salad recipes everyone sent in last week –  threw together a beautiful salad out of what was in the frig.  Samille, whose son is a chef in Boston, gave Ralph an A+ for taste and presentation.  Way to go, Ralph!



Here’s a couple from me:

EASY CHICKEN AND CHEESE TORTILLAS (Submitted by Brenda Horton – Lake Blackshear, GA)

  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup Pace Picante sauce (or your favorite brand)
  • 2 tsp. chili powder
  • 2 cups cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 6 flour tortillas (6″), warmed
  • 1 small tomato, chopped
  • 1 green onion, sliced

Stir soup, sour cream, picante sauce and chili powder together in medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.

Divide chicken mixture among the tortillas.  Roll up tortillas and place them seam side up in an 11″ x 8″ shallow baking dish.  Pour remaining picante sauce mixture over the filled tortillas.   Cover the baking dish with foil.

Bake at 350 degrees for 40 minutes or until tortillas are hot and bubbling.

Top with tomato and onion.



From Brenda:  “This is one of the first dishes Blake asks for when he comes home from China in the summer.”

  • 8 slices dried beef (can buy in small jar)
  • 8 boneless, skinless chicken breasts
  • 4 slices bacon, cut in half
  • 1 cup sour cream
  • 1 can cream of mushroom soup

Preheat over to 350 degrees.  Lay one piece of dried beef on each chicken breast and wrap with half slice of bacon.  Place each chicken breast in 13″ x 9″ casserole dish, seam side down.  Mix sour cream and soup together.  Pour over chicken breasts.  Cover and bake 1 1/2 hours.  Serve with rice.

That great looking fried chicken in the header today is, of course, my friend Lana’s Southern Fried Chicken recipe.  Lana cooks fried chicken just like I do (only better) AND like my momma did.  So simply!  For how to do chicken like a Southerner, go to  Finger-lickin’ good!


Well, that should keep everyone in the kitchen all weekend.  BUT – if the weather is nice, get out and ENJOY IT!  Can’t you just feel Spring lurking around the corner!  Go out there and find it!

See you Monday, good Lord willing.  And remember – the early chicken gets the worm AND has something to crow about! 

“Food is an important part of a balanced diet.” . . . Fran Lebowitz







  1. Where were these recipes Wednesday when I was looking for a good chicken recipe? Well, they are here now and I’ll just have to make chicken again 🙂 Thanks everybody!

  2. Good-NESS g-r-a-c-i-o-u-s girlfriend, seriously, it sounds like your blog went to the birds today!! (I mean to the chickens) You are just too funny..You mixed up taxes with chicken recipes and turned out yet another great blog post. What a woman of talent you are!

    Chickens should be running in fear, cuz here come Bree’s blog readers, armed with all these new, YUMMY chicken dish recipes!


    • Jane,

      Your comment made me cluckle.


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