Winner Winner Chicken Dinner! (Part Two - Chicken Casseroles)

This is Part Two of my Chicken recipe posts (Part One Chicken Pieces is here). 

These are my recipes that use chopped-up chicken - either already cooked, or cooked in the dish.

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Cooking chicken pieces to use in a casserole

In a casserole you can use leftover chicken or turkey, or buy a rotisserie chicken, or you can cook breasts or boneless skinless thighs then cool and shred. 

Poaching breasts: For 2 cups of shredded chicken, place two large chicken breasts in 4 cups cold water. Add 4 tsp salt. Bring to boil. Turn breasts, cover and take off the heat. Wait 5 to 10 minutes, until chicken is at 150. 

Poaching breasts from frozen: Start as above but then keep the breasts on simmer for 5-10 minutes until chicken is at 150. 

Cooking boneless chicken thighs: In a large pot over high heat, melt 2 Tbsp butter. Add 1 lb boneless skinless chicken thighs and sprinkle with salt and pepper. Saute 1-2 minutes each side. Rest 5 minutes then chop into pieces or shred. 

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Jambalaya 

Slice into rounds 10 oz Andouille sausage (or substitute Chorizo or Italian smoked sausage), season with Cajun seasoning* and brown. 

Cut into pieces 2 chicken breasts, season and brown. Set aside. 

 In large pan, sauté 1 diced onion, 2 small diced peppers (red and green) and 2 ribs chopped celery. Add 4 cloves garlic. Stir in 2 cups (1 can) crushed tomatoes. Season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder), 2 tsp Worcestershire sauce, and additional Cajun seasoning. 

Stir in 1 c sliced okra or green beans, plus the sausage and chicken, and cook 5 minutes. 

Add 1 ½ c uncooked rice and 3 c chicken broth. Cover and simmer 20 to 25 minutes until rice is cooked. 

Place 1 lb (8-12) raw, peeled, deveined shrimps on top of mixture, stir through gently and cover.

Simmer until shrimp are cooked, about 5 minutes. 

Correct seasoning and serve. 

*Cajun seasoning substitute: combine 1 Tbsp chili powder, 1 tsp dried thyme and ½ tsp cayenne pepper. 

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Winner Winner Chicken Dinner! (Part One - Chicken Pieces)

We seem to eat lots of chicken these days - easy to cook, lots of flavours you can add, and simple to eat any leftovers, or shred the meat and make chicken salad sandwiches. 

We often buy chicken breasts in bulk and then freeze them individually in snack or sandwich bags, for easier handling later. Drumsticks and thighs can also be frozen of course, though we find they taste better when cooked fresh.

So here are the poultry recipes I like -- this is Part One (chicken pieces).  Part Two (chicken casseroles) is linked here. 

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Annie’s Chicken 

This is how our friend Annie bakes her chicken: 

Wash and dry chicken pieces then coat with cornflake crumbs and any seasonings you want. 

Lay on a foil-covered baking sheet and bake at 450 for 15 minutes. (Use foil because 450 is too hot for parchment paper.) 

Then turn the oven down to 350 and spread about a teaspoon of mayonnaise on each piece. (Can also use Miracle Whip or Ranch dressing if you want.) 

Bake for 45 minutes to an hour longer, until chicken reaches 165 degrees.

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Gravy-Baked Chicken Pieces 

Season chicken pieces (skin-on thighs or drumsticks) with paprika, thyme, onion powder, garlic powder, salt and pepper. Rub in the seasoning and arrange skin-side up in a baking pan. 

Whisk 4 Tbsp flour into ½ cup beef stock or chicken stock until smooth, then whisk in another cup of stock plus pepper. Pour into pan around chicken. Bake uncovered at 350 for 50 minutes until chicken is golden and reaches 165 degrees. 

Remove chicken and whisk gravy to make it smooth. Adjust thickness if necessary. 

Add salt and pepper; serve the gravy on the side. 

This also works with chicken breasts, though pieces are tastier.

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