Chicken Receipes

Chicken in Every Pot Pie

Ingredients

4 cups cubed, cooked chicken meat
1 1/2 cups chicken broth
1 1/2 cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups baking mix
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon paprika

Directions

1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4. Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

Fried Chicken Tenders

Ingredients

• 1 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 tablespoons water
• 24 chicken tenderloins
• 2 quarts oil for frying
• 1 cup mayonnaise
• 3 tablespoons prepared horseradish
• 1/2 cup sour cream
• 1 dash Worcestershire sauce
• 3 tablespoons prepared mustard

Directions

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.