Serve with gravy,  mashed potatoes and veggies for a wonderful meal!

Servings 4-6

Ingredients:

30 saltine crackers, crushed

2 tablespoons all-purpose flour

3 tablespoons instant potato flakes

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

pinch cayenne pepper, optional

1 large egg, lightly beaten

oil for frying (as needed)

4 large or 6 small boneless skinless chicken breasts (pounded to about half the size)

Instructions:—————————————–

In a shallow bowl combine the crushed cracker crumbs with the next 7 dry ingredients.

Place the egg in a shallow bowl

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

Dredge the chicken firstly into the egg allowing excess to drip off, then coat in the dry mixture pressing down with hands firmly to adhere to the chicken.

Have all the chicken coated and on a plate before frying.

Reduce the heat to medium then cook the chicken on both sides until golden brown and cooked through.

This is one of my favorite stuffing recipes it may also be stuffed into a turkey just before roasting instead of baking in a casserole dish…

For cooking the wild rice follow my method posted HERE and to save time you can cook the wild rice days in advance and make certain to purchase a 16-ounce box of stuffing mix anything less will not work..

To take this to yet another level brown 3/4 pound of bulk pork sausage meat then mix into the stuffing mixture

Servings 10

Ingredients:

2/3 cup uncooked wild rice

2-1/2 cups water

1/2 cup butter (do not reduce amount)

1 medium onion, chopped

1 small celery stalk, diced

2 cups fresh sliced mushrooms

4 garlic cloves, finely chopped (garlic lovers can use more)

1/8 teaspoon cayenne pepper (optional I like to add it in you may omit if serving to guests)

2-1/2 cups fresh lightly blanched broccoli florets (coarsely chopped after blanching)

1 (16-ounce) package herb-flavored stuffing mix

1 (14-ounce) can low-sodium chicken broth

1/3 to 1/2 cup chopped or sliced almonds

salt and fresh ground black pepper, to taste

Instructions:——————————————

Cook the wild rice in a saucepan according to recipe directions.

Preheat oven to 350 degrees F.

Grease a casserole dish (use a casserole dish large enough to hold the mixture).

Melt butter in a medium skillet over medium-high heat.

Add in onion, celery and mushrooms; cook until softened (about 4 minutes).

Add in garlic and cayenne pepper; cook stirring for 2 minutes.

Mix in cooked wild rice, chopped broccoli, stuffing mix, chicken broth and almonds; toss to combine.

Season with salt and fresh ground black pepper.

Stuff into the cavity of the turkey or transfer into casserole dish and bake for about 30 minutes or until golden brown.

This makes a great meal served with veggies on the side, I sometimes  mix in frozen peas to the cheese mixture or layer cooked chopped green beans over the rice… cooked turkey also works well for this!

Servings 6-8

Ingredients:

4 cups cooked rice

1/3 cup butter

1 small onion, chopped

1 small celery rib, finely diced (or use 1 small green bell pepper, seeded and chopped)

3 garlic cloves, minced (garlic loves can use more or you may omit and mix in 1 to 1-1/2 teaspoons garlic powder with the flour)

1/4 cup all-purpose flour

1 tablespoon chicken bouillon powder

pinch cayenne pepper

2 cups light cream (can use more or 1 cup each)

4 to 5 cups cooked cubed chicken

12 ounces Velveeeta cheese, cubed

2 cups sour cream

salt and fresh ground black pepper, to taste

1-1/2 cups crushed butter crackers mixed with 1/4 cup melted butter

Instructions:——————————————–

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Spread the rice into the bottom of the baking dish.

In a saucepan heat 1/3 cup (or more) of butter over medium-high heat.

Add in onion and celery or green bell pepper; saute until softened (about 3 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in chicken bouillon, cayenne pepper and flour; stir for 1 minute.

Slowly add in the light cream; bring to a boil stirring constantly until smooth and thickened.

Reduce heat to low then mix in the Velveeta and sour cream until smooth and well combined,

Mix in the cooked chicken, then season with salt and pepper to taste.

Pour over the rice.

Sprinkle with the cracker crumb/butter mixture.

Bake uncovered in a preheated (375 degree F oven) for 22-25 minutes or just until heated through.

This is wonderful served with cooked rice or mashed potatoes, make certain to pound the chicken about half the size before coating in the flour or if your chicken breasts are very small you can omit the pounding,  the chicken is double-dipped for an extra crispy coating…

Servings 2-4

Ingredients:

1/4 cup butter

4 boneless chicken breasts (pounded to about half the size)

1 cup all-purpose flour

1 teaspoon garlic powder (garlic lovers increase slightly)

1/2 teaspoon seasoned salt (can use white salt)

1 teaspoon fresh ground black pepper (more to season the gravy)

1/2 teaspoon paprika

1/4 teaspoon dried thyme (rubbed between fingers to release the flavor

3 teaspoons low-sodium chicken bouillon powder (I use a small envelope of OXO low-sodium chicken bouillon powder)

3/4 cup water (may need more water to thin gravy)

3/4 cup milk

Instructions:—————————————

In a shallow bowl combine the flour with next garlic powder, seasoned salt, black pepper,  paprika and dried thyme.

Remove 3 tablespoons of the flour mixture then mix in the low-sodium chicken bouillon powder; set aside.

Coat the chicken thoroughly on both sides in the flour mixture pressing down with hands to ahear the coating to the chicken.

Place the chicken onto a plate and allow to sit for 10 minutes (do not discard the flour mixture).

Heat  butter in a medium skillet over medium-high heat.

Coat the chicken one more time into the flour mixture.

Add to the skillet and oook the for about 6 minutes per side or until cooked through.

Remove the chicken to a plate leaving the pan drippings and browned bits in the skillet.

In a bowl whisk the water with milk and reserved flour/bouillon mixture; add to the skillet cooking and whisking over medium heat scraping all browned bits from the bottom of the pan.

Cook until thickened and bubbly adding in more water 1 tablespoon at a time if the gravy is too thick.

Season the pan gravy with more black pepper and salt if needed.

Serve on the side with the chicken along with cooked rice or mashed potatoes.

Feel free to use whatever veggies that you prefer, I also like to add in one large cooked diced potato, you’ll be surprised at how good this is!

Servings 6

Ingredients:

2 prepared pie crusts (to fit a 9-inch deep-dish pie plate)

2 cups mixed frozen vegetables, cooked in a small amount of water for about 4 minutes then well drained

1 medium potato, cooked and cubed, optional

2 chicken breasts, cooked and cubed

1/2 teaspoon dried thyme (rubbed between fingers to release the flavors)

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

1/2 (10.75 ounce) can condensed cream of celery soup, undiluted (use 1/2 can only)

1 (10.75 ounce) can condensed cream of potato soup, undiluted

Instructions:

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Line bottom of a 9-inch deep-dish pie plate with bottom crust.

In a bowl whisk the soups with thyme, garlic powder and black pepper.

Mix in cubed potato, vegetables and chicken.

Transfer filling mixture into the pie shell.

Top with remaining pie pastry, seal and flut the edges.

Using a sharp knife cut two slits in the pastry.

Place the pie plate onto a baking sheet.

Bake for about 50 minutes

This can be served as a soup or a stew I make it often with my garden green beans but frozen beans will work well also…  the amounts listed are really only a guideline so feel free to adjust amounts as desired…

All that is needed with this is a side salad and a loaf of crusty bread!

Servings 4-6

Ingredients:

1/4 cup oil (or as needed)

1 pound boneless chicken thighs or chicken breasts, cut into pieces

1 medium onion, chopped

1 large carrot, peeled and sliced

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors, can use more)

1/2 teaspoon crushed red chili flakes, or adjust to taste

4 large garlic cloves, finely chopped (garlic lovers use more)

1/2 pound fresh whole green beans, ends removed and sliced in half

6 cups chicken broth

2-1/2 cups fresh cheese-filled tortellini

seasoned salt and freash ground black pepper, to taste (can use white salt)

1 tablespoon cornstrach

1 tablespoon cold water

1/3 cup fresh grated Parmesan cheese, or to taste (more to at at the table).

Instructions:———————————————

Heat oil in a large pot over medium-high heat.

Add in chicken cubes and cook until well browned; remove to a plate.

Add in onion, carrot, Italian seasoning and chili flakes; cook until softened (about 3-4 minutes).

Add in garlic and green beans; stir for 2 minutes.

Return the chicken back to the pot then add in chicken broth and fresh tortellini; bring to a boil and simmer for about 12-15 minutes.

Meanwhile in a small bowl whisk the cornstarch with water; set aside.

At the end of cooking while the mixture is still at a simmer mix in the Parmesan cheese,  season with salt and pepper then mix in the cornstarch/water mixture and simmer for another few minutes or until slightly thickened.

Ladle into bowls then top with more Parmesan cheese.

This has always been enjoyed by my family for years and it’s quite easy to make, I also like to add in some cayenne pepper for a little heat, this also will work well using thicker cut pork chops….canned mushrooms makes this easy you may use fresh sauteed if desired, serve this with cooked rice, servings is for two but can be doubled

Servings 2

Ingredients:

1 tablespoon  butter

1 tablespoon oil (or use as desired)

4 chicken thighs

fresh ground black pepper

1 small onion, chopped (or use 1/2 medium onion)

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

2 garlic cloves, minced (garlic lovers can use more)

1 (4-ounce) can sliced mushrooms, drained

1 (10.75 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1/4 cup milk or light cream

1/3 cup freshly grated Parmesan cheese

Instructions:

Melt butter with 1 tablespoon of oil  in a medium skillet over medium high heat.

Season the chicken with black pepper then brown well on both sides (about 3 minutes per side) remove to a plate.

Add in onion and Italian seasoning;saute until softened (about 3 minutes).

Add in garlic and canned mushrooms; cook stirring for 2 minutes.

Mix in the condensed soup and milk until smooth and combined; bring to a boil over medium heat.

Add the browned chicken back to the skillet and turn to coat in the sauce (season the sauce with black pepper about halfway through cooking time).

Simmer partially covered over low heat for about 30-40 minutes or until the chicken is cooked through completely turning the chicken a few time in the skillet while cooking.

Sprinkle the top with Parmesan cheese and allow to melt into the sauce.

Serve with cooked rice.