Cooked Chicken...

Cluck cluck cluck...

When I get home from grocery shopping, with my one or two 10 lb. bags of chicken quarters I start my chicken. See Robbyn's Chicken for Session. Lynn Nelson has a different way, using your crockpot, see All Purpose Chicken & broth.

With my cooked chicken I like to make:

If I get ambitious and do an additional bag of chicken it is nice to make:


Robbyn's Chicken for session

When I get home from grocery shopping the night before a cooking day, I start my chicken. I always buy one or two 10 lb. bags of chicken quarters. I put it in my big stock pot along with celery tops, onion peelings and tops and bottoms, a bit of garlic and maybe a carrot if it strikes my fancy. Cover with water and heat to a simmer. Cover if you like and head to bed (about midnight or later for me). I get up in about 4 hours and turn it off. By morning it is cool enough to pick from the bone.When I have finished picking the chicken, I put the skin and bones back in the pot and cook it for my broth. It simmers, with plenty of water, most of the day while I cook. This way I have lots of broth for my cooking and can make my chicken noodles that night for supper. When it has cooked for several hours I strain it and put it in the fridge so I can take the fat off of the top.

Yield: I consistently get 10 cups of nice chicken meat from a 10 lb bag.

Safety Note: Remember that a general rule is that food shouldn't be between 45 degrees and 140 degrees for more than two hours so if you are cooking a smaller amount than I do, you might not want to leave it sitting. Please as in all things use common sense.

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All Purpose Chicken & Broth from the Crockpot

Recipe By : Lynn Nelson at Busy Cooks

I like to use those big oven roasters here -- but make sure it will fit in your crockpot.
Also Chicken backs or 29cent chicken quarters work great..

1 Onion, sliced
1 Carrot, sliced
1 Celery rib, sliced
1 large Chicken, 5 lbs or more
1/2 c Chicken broth or water

Place sliced vegetables in the bottom of the crockpot. Sit cleaned chicken on top, neck up. If you wish you may season with herbs, pepper, etc, but this is not necessary. Pour broth over, cover and cook on low 8 or 9 hours.

Remove chicken from pot and let cool until easy to handle. Meanwhile, strain stock and defat. This stock is double strength, so mix with equal parts water for use. Remove chicken from bones and cut into pieces sized appropriately for your recipe.

Yield: about 4 - 6 cups of chicken and 3+ cups double strength chicken stock.

Note : This is a painless way to obtain cooked chicken for salads, casseroles, etc. An added bonus is the several cups of double strength chicken broth. Juicy, tender, flavorful chicken and a very rich broth for very little of your time.

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Plain chicken

I like to package my chicken with a bit of cooked down broth in 2 cup portions. I use this later in the month for chicken dumplings, chicken noodles or what my kids call chickenetti.. just chicken simmered in spaghetti sauce, or what ever the fancy strikes.. maybe a chicken salad etc.. you get the picture!!

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Chicken Tetrazzini

Recipe By : Angela in Virginia
12 Servings

12 oz spaghetti
1 1/2 cups cheddar cheese, low fat -- shredded
1 1/2 cups monterey jack cheese -- shredded
1 1/2 cups onion -- diced
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
10 ounces milk, 2% low fat
3 cups chicken -- diced

Cook spaghetti until al dente, drain. Sauté onions with cooking spray. Mix all ingredients in a large bowl. Divide into bags and freeze.

To serve: Thaw Tetrazzini and put in baking dish. Bake uncovered in preheated 350F oven until bubbly, about 30 to 40 minutes. Can top with bread crumbs and more grated cheese.

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King Ranch Chicken Casserole

Prep Time: 15 Min.
Cook Time: 40 Min

8 Servings

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
3/4 cup Pace Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup shredded cheddar cheese (4 ounces)

Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken.

In 2 quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream.

To freeze:Freeze this uncooked.

To serve: Defrost and bake for 40 minutes In a pinch you can micro defrost and nuke to heat but it is not as good.

Note: For 3 cups cubed cooked chicken, in medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

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Chicken Noodles

This is soooo easy it is embarrassing.. I usually serve this on chicken cooking day..

6 Servings

6 cups broth
1 16 ounce bag of elbow macaroni
1-2 cups chicken

Boil elbows in broth till done, stir in chicken.. thicken with corn starch if needed or desired.. you might want to add a little salt if there is none in your broth.. this is simple but absolutely the BEST..

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Easy Chicken Divan

6 to 8 servings
2 10 oz frozen broccoli ( I use the broccoli cuts)
2 cups sliced cooked chicken or 3 chicken breasts cooked and boned
2 10 1/2 oz cans condensed cream of chicken soup
3/4 cup mayonnaise
1 t lemon juice
2 oz sharp process american cheese, shredded (1/2 cup) (I use cheddar)
1 c soft bread crumbs
1 T butter, melted

Cook broccoli as directed on package in salted water till tender; drain. Arrange stalks in greased 12x7 1/2 inch baking dish. Layer chicken atop.

Combine next 3 ingredients; pour over chicken. Sprinkle with cheese. Combine crumbs and butter sprinkle over all. Bake at 350 about 35 min or until heated.

Trim with pimiento strips if desired. Serves 6 to 8.

To Freeze: This works best as a kit. Bag the chicken, bag the broccoli, bag the sauce, bag the cheese and the buttered bread crumbs each in a small bag. Then place all bags in a large zip freezer bag.

To Serve: Cook broccoli in microwave, place cooked broccoli in baking dish and arrange chicken over, top with sauce and cheese and bread crumbs bake 350 for 35 min or till hot.

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Country Chicken Pot Pies 
(from Southern Living Do-Ahead Cookbook)

Makes 4 6 inch pies, one serving each

These pot pies taste like the ones at Kentucky Fried Chicken:

1 C chopped onion
1 C chopped celery
1 C chopped carrot
1/3 C butter or margarine, melted
1/2 C all-purpose flour
2 C chicken broth
1 C half-and-half
4 C chopped cooked chicken
1 C frozen peas, thawed
1 tsp. salt
1/4 tsp. pepper

Basic Pastry
4 C all-purpose flour
2 tsp. salt
1 1/2 C plus 1 Tblsp. shortening
1/3 to 1/2 C cold water

Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half-and-half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt, and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1T at a time and mix gently.

Divide Basic Pastry into 8 equal portions . Roll 4 portions of pastry to 10 inch circles on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

To Freeze: Cover tightly and freeze up to 1 month (I've made double batches at the same time and froze them for a couple of months)

To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown

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Creamy Chicken Turnovers

I LOST THE RECIPE!!!! Waaahhhh.. if anyone has previously gotten this from me before i lost it please e-mail me!!

Broccoli Rice and Chicken Casserole

6 Servings

1 cup chopped onion
2 pkgs. (10 oz) frozen broccoli, thawed and drained
2 cups cooked chicken diced
1 can cream of chicken/mushroom soup
1 cup milk
1 jar (8 oz) cheese whiz
4 cups cooked rice

Sauté onion in oil until tender. Combine all ingredients and heat thoroughly.

To Freeze: Place in 1 gal freezer bag. Freeze.
To Serve: Thaw. Bake at 350 degrees for 30 minutes.

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Chicken Packets from OAMC

8 packets, one serving each

2 C cooked, chopped chicken
1 3 oz. pkg. cream cheese, softened
1 T chopped chives
2 T milk
1/2 C crushed, seasoned crouton crumbs (I use seasoned bread crumbs)
2 pkg. refrigerated crescent rolls
1/4 C melted margarine

Mix chicken, cream cheese, chives, milk and salt to taste in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt. freezer bag. Put crumbs in another 1 qt bag, attach it to a bag of chicken filling and freeze them.

Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 C of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crumbs. Place packets on baking sheet. Bake in preheated 350F oven for 20 minutes or until golden brown. Packets are good either hot or cold. Makes 8 packets.

Variation if you have a Snackster, just used the chicken mixture and buttered bread. Very tasty and even less mess.

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Chicken & Broccoli Lasagna

8 Servings

For the sauce

4 tbs. butter
4 tbs. flour
2 c milk
1 c chicken broth
3 eggs
1/2 c parmesan cheese
1/2 tsp. salt
pinch of nutmeg & ground red pepper

lasagna noodles
2 tbs. butter
1 c chopped onion
1 tsp. minced garlic
1 1/2 c diced chicken
1 bag frozen broccoli cuts
1/4 c parsley
1 lb mozzarella, sliced thin
1/4 c parmesan cheese

Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.

Cook noodles.

Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.

Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.

To serve: Defrost Bake 350F for 50 min, until bubbly.

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Chicken Wild Rice Casserole (From OAMC Book)

4 Servings
1 (6 oz) package quick cooking long grain and wild rice mix
1 cup cooked chopped chicken
1 (8 oz) can sliced water chestnuts, drained
1 cup chopped celery
1 1/4 cups finely chopped onion
1 cup mayonaisse
1 can cream of mushroom soup

Cook rice according to directions on package. Combine rice, chicken, water chestnuts, celery, and onion Put mixture in a 1 gal freeze bag. Freeze.

To serve: Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour.

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