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.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

8 chicken thighs

2 teaspoons seasoned salt

freshly ground black pepper and garlic powder (use as much as you like)

1 small onion, chopped

6 garlic cloves, minced

1 teaspoon crushed chili flakes, or to taste

3 tablespoons tomato paste

1/4 cup dry white wine

1 (28-ounce) can diced tomatoes, drained

1/4 cup sliced pitted pimento-stuffed green olives (measure 1/4 cup after slicing)

INSTRUCTIONS:—————————————

Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the chicken with seasoned salt, black pepper and garlic powder (use as much pepper and garlic powder as you like).

Add chicken thighs then brown on both sides (about 3 minutes per side).

Transfer the chicken in the slow cooker.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and chili flakes; cook about 1 minute.

Add wine and tomato paste, scraping pan to loosen browned bits (about 1 minute) then mix in drained tomatoes and olives; bring to a simmer, stirring constantly;  remove from heat and pour over the chicken in the crockpot.

You will also find the recipe on www.recipezazz.com

Turn the chicken over a few times to coat in the sauce

Cover and cook on HIGH for about 4 hours or until thighs are tender.

The 4-cheese blend has Parmesan cheese added, if you use only mozzarella cheese for the filling add in 1/2 cup freshly grated Parmesan cheese

The chicken mixture may be prepared up to 2 days ahead just warm in microwave slightly before placing into shells, also the shells may be stuffed and refrigerated earlier in the day to bake later add on sauce just before baking

These shells are not boiled they cook in the sauce so a fair amount of sauce is needed

Serving 8

INGREDIENTS:

1 (8 ounce) package dry manicotti shells

4 cups finely chopped cooked chicken

2 (8 ounce) containers chive-and-onion cream cheese

1 (10 ounce) package frozen chopped spinach, cooked according to package directions then hand-squeezed dry)

3 cups shredded Kraft 4-Cheese Italiano , divided (or can use mozzarella cheese)

1/2 cup Italian-seasoned breadcrumbs (see my recipe HERE)

1/2 teaspoon teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper (optional)

1-1/2 (24-ounce) jars  marinara sauce (use your favorite purchased or homemade, can use more)

INSTRUCTIONS:—————————————–

Servings 4

INGREDIENTS:

2 pounds chicken wings (drumettes and/or wingettes)

1 cup all-purpose flour

1 cup milk (can use buttermilk)

1 tablespoon Louisiana hot sauce (can use more)

2 cups dry breadcrumbs

3 tablespoons fresh grated Parmesan cheese

1 teaspoon dried Italian seasoning

1 tablespoon garlic powder

2 teaspoon onion powder

2 teaspoons fresh ground black pepper

1 teaspoon cayenne pepper (can use more)

2 teaspoons seasoned salt

INSTRUCTIONS:—————————————

Set oven rack to lowest position.

Line a 10 x 15-inch baking sheet with foil.

Fit a rack into the baking sheet, then spray with cooking spray.

Place the flour in a shallow bowl.

In another shallow bowl combine the milk with hot sauce.

In another shallow bowl combine the dry breadcrumbs with next 7 ingredients (you should have 3 separate bowls).

Roll the wings first in flour, then in the milk and last coat in the breadcrumb mixture.

Place the wings onto  the rack and allow to sit for 30 minutes.

If you have some breadcrumb mixture left over then coat the wings again just in the breadcrumb mixture just before baking.

Preheat oven to 350 degrees F.

Bake for about 40 minutes or until browned and crispy.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.