Garlic lovers can add in 2 teaspoon garlic powder in with the dry dressing mix

INSTRUCTIONS:

24 chicken wings or drumsticks

1/2 cup melted butter

1/4 cup hot pepper sauce (less, if desired)

3 tablespoons white vinegar

2  to 3  packages dry Hidden Valley Ranch salad dressing mix (or as needed)

INSTRUCTIONS:————————————————

Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4

INGREDIENTS:

2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

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Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese

Cooked turkey may be substituted for the chicken

Servings 4

INGREDIENTS:

1/3 cup butter

1 small onion, chopped

1 celery stalk, diced

3 garlic cloves, minced

1 tablespoon chicken bouillon granules

1/3 cup all-purpose flour

1-1/2 cups chicken broth

2/3 cup light cream

2 cups cubed cooked chicken (can use more)

1 cup frozen mixed vegetables

seasoned salt and fresh ground black pepper, to taste

3 cups hot mashed potatoes (can use more, the potatoes must be hot for easier spreading)

1/2 cup fresh grated Parmesan cheese (or can use 1 cup shredded cheddar cheese)

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease an 9-inch baking dish.

In a large saucepan melted the butter.

Add in onion and celery; saute until for (about 4 minutes).

Add in garlic and bouillon granules granules; cook for 2 minutes.

Add in flour; stir until blended.

Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.

Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .

Season with salt and pepper to taste, then transfer to baking dish.

Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.

Bake uncovered for 30-40 minutes or until hot.

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Do not use previously frozen then thawed chicken, use only fresh chicken, plan ahead the chicken needs to soak in the buttermilk mixture for 24 hours

Servings 4

INGREDIENTS:

3 pounds chicken pieces skin-on chicken pieces (for even cooking I recommend using all the same chicken parts)

4 cups buttermilk

6 garlic cloves, quartered

1/2 medium onion, chopped

1 tablespoon hot sauce, or to taste

Coating:

1-1/2 to 2 cups all-purpose flour

2 teaspoons seasoned salt

2 teaspoons fresh ground black pepper

1-1/2 tablespoons garlic powder

2 teaspoons onion powder

1 tablespoon paprika

1/2 teaspoon ground sage

1/4 teaspoon ground thyme

1/8 teaspoon baking powder

oil for frying

INSTRUCTIONS:————————————————

Pat chicken pieces with paper towels then place in a large bowl.

Combine the buttermilk with hot sauce, chopped garlic cloves and onion; pour over the chicken.

Refrigerate for 24 hours.

When ready to make the chicken; combine coating ingredients in large resealable plastic bag.

Remove the chicken from the buttermilk mixture; shake off any excess buttermilk and onion and garlic pieces that may be stuck to the chicken.

Add chicken pieces, one at a time to the flour mixture and shake to coat well.

Place all coated chicken onto a rack and allow to sit for 25 minutes (the coating will adhere to the chicken better).

Prepare an ungreased baking sheet.

In a heavy skillet heat about 1/2-inch inch oil over medium-high heat.

Add in breaded chicken and brown in batches on both sides (about 3 minutes per side, do not cook chicken completely just until lightly golden brown).

Transfer to baking sheet skin side up.

Bake lowest oven rack in a preheated 375 degree oven for 45 minutes or until cooked through.

If your not a fan of spicy food, you can omit the cayenne and hot sauce

Servings 6

INGREDIENTS:

1 cup all-purpose flour

1 cup dry bread crumbs

2 tablespoons freshly grated Parmesan cheese

1-1/2 teaspoons seasoned salt

1 tablespoon garlic powder

1/2 teaspoon fresh ground black pepper

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon baking powder

1 large egg

1 cup buttermilk

2 teaspoon shot sauce, or to taste

1-3/4 pounds boneless skinless chicken breasts OR thighs, cut into strips

oil for deep-fat frying

Taken from my Favorites folder!

This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite,  for best flavor I recommend using the three different condensed soup flavors

Servings 4

INGREDIENTS:

1 (10-3/4 ounce) can  condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/3 plus 1/4 cup butter melted 

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon seasoned salt

1 1/4 cups  instant Minute Rice

1 medium onion, finely chopped

1 celery stalk, diced

8 chicken thighs (or you can use as many as will fit into the pan)

seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/3 cup melted butter, garlic powder, black pepper, cayenne, seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.

Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture, then drizzle with 1/4 cup  melted butter (you can use less if you like).

Sprinkle the thighs with seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.

Bake uncovered 1 hour to  1 -1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven, I find that 1 hour cooking time is enough time).

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Yield 2 quiche

INGREDIENTS:

2 (9-inch) deep-dish unbaked pastry shells

3 cups cubed cooked chicken

2 tablespoons minced pickled jalapenos

2 envelopes taco seasoning, divided

1/2 teaspoon garlic powder

2/3 cup salsa (mild or medium, divided)

2 cups shredded cheddar cheese, divided (can use a little more cheese)

8 large eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 (4 ounce)  can chopped green chilies

1/2 cup sliced ripe black olives

salt and fresh ground black pepper, to taste

Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in

This is a main meal so all that is needed is a crusty loaf of bread

Servings 6-8

INGREDIENTS:

oil plus 2 tablespoons butter (or can use all butter)

1 medium onion, chopped

2 small celery stalks, diced

1 medium carrot, peeled and diced

6  garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

6  tablespoons all-purpose flour

4 (14-1/2 ounce) cans chicken broth

1 (14 ounce) can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon powder (optional or to taste)

4 cups cubed cooked chicken

1 to 2 packages Uncle Ben’s Ready Rice Long Grain & Wild Rice

1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream

seasoned salt and fresh ground black pepper

freshly grated Parmesan cheese

Plan ahead the chicken needs to chill in the buttermilk for 8-24 hours before breading, then sit for 30 minutes after breading and before frying, just salt and pepper for this too many spices will burn in the oil

For spicy fried chicken, add in a generous amount of Louisiana hot sauce to the buttermilk

The most important thing here is method not quantity, and make certain to maintain the temperature of the oil when frying, the amounts are only a guideline you can use as much  chicken as you like but just make sure that you have enough buttermilk to cover all the chicken pieces, the cooking times listed are for legs and thighs with skin on, for best results use fresh chicken pieces not frozen thawed and do not remove the skin!

Servings 4-6

INGREDIENTS:

4-6 chicken thighs (skin on)

4-6 chicken legs (skin on)

seasoned salt

fresh ground black pepper

1 quart (4 cups) buttermilk

self-rising flour (as needed, it will depend on how much chicken that you use)

vegetable oil

INSTRUCTIONS:———————————————-

Sprinkle chicken with seasoned salt and pepper.

Place chicken in a bowl, then cover with the buttermilk, using clean hands toss the chicken in the buttermilk to makes sure all pieces are coated.

Refrigerate for 8-24 hours.

Remove chicken from buttermilk, discarding buttermilk.

Dredge chicken in flour, then place onto a rack at room temperature for about 30 minutes (this is important, do not skip this step!)

Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch;  heat to 360 degrees F.

Add chicken, a few pieces at a time; cover and cook 5 minutes.

Uncover chicken, and cook 8 minutes.

Turn chicken; cover and cook 6 minutes.

Uncover and cook 5  minutes, turning chicken the last 3 minutes for even browning, if necessary.

Drain on paper towels.

Don’t even think about making this using chicken with the skin removed or all skinless chicken breast, the flavor will be greatly reduced!

Fill with cold water to cover ingredients and up to almost three inches or a little more from the top of the stock pot; partially cover and bring to a light boil (watching that the water does not boil over).

Reduce heat to very low cover tightly with a lid and simmer for about 4 hours or even more (adding in more salt if needed during cooking, the pot must be tightly covered or the stock will reduce while cooking).

After the simmering time turn off heat remove the lid and allow the pot to sit until room temperature or until cool enough to refrigerate with all ingredients still in the pot (do not remove any bones or vegetables leave them along with everything else in the pot overnight).

Transfer the pot to the fridge (with all ingredients still in it — DO NOT REMOVE ANYTHING FROM THE POT!!) and refrigerate overnight or even up to 2 days.

The next day remove the pot from the fridge (mixture will be a jelly consistency).

Remove any fat that has gathered on top.

Heat again until just to a liquid consistency (this will make it easier to strain).

Using a large slotted spoon remove the larger chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth but it is not necessary.

Let cool completely then transfer to plastic containers and freeze.

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