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Old 09-26-2014, 11:39 AM   #1
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New Ideas For Chicken?

I have a pack of boneless, skinless chicken breasts, a pack of thighs (bone-in, skin on), cream of chicken soup and wide egg noodles.

Could I turn this into a casserole? I thought of Googling recipes but I think I'll trust you folks first. I don't have to use all the chicken, as there are only two of us here, and I can freeze one package to use later.

Chicken was on sale, and I guess I went a little overboard. What say you folks?


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Old 09-26-2014, 11:46 AM   #2
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New Ideas For Chicken?

Sure! With your ingredients list, I would add some chopped celery and onions, maybe a tad bit of wine, sherry, or vermouth. Dash of soy sauce or worchestershire, lots of black pepper. Broccoli or peas would work too, or any other combo of fresh or frozen veggies. Maybe make it like tuna casserole, cook up the chicken breast, chop, and mix the stuff, boil up and slightly undercook the noodles, then bake, stovetop, or CP. Maybe a topping of bread crumbs, cheese, or potato chips.

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Old 09-26-2014, 11:53 AM   #3
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Thank you Dawgluver! That sounds good!
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Old 09-26-2014, 12:37 PM   #4
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I have a suggestion as well. Remove the skins and fry until crisply. Lightly salt them. Remove the sins from the pan and onto paper towels. Set aside. Dice chicken thighs and breasts to make 1 cup diced chicken. Set aside. Fry bones in chicken fat from the skins, turning until browned on all sides. Crack the bones and throw into a pot with 3 cups water. Add 1 stalk of celery, chopped into 4 sections. Bring to a boil, then simmer for 40 minutes. Remove the and season with salt, pepper, and 1/2 tsp. Old Bay seasoning mix. Heat the chicken fat again, and add flour to make a smooth paste. Cook the roux until blonde in color. Slowly whisk in chicken stock to make a smooth sauce (Veloute' in this case). Cook egg noodles until tender. Add diced carrot, and drained noodles to the sauce. Lightly fry the chicken until lightly browned. Add to the sauce and noodles. Serve hot with whole wheat toast points, or good dinner rolls, with a leafy salad on the side. Include something to drink that will refresh and cleanse the palate, but without a heavy aftertaste. The salad should also be eaten last, maybe with a cold, juicy pair.

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Old 09-26-2014, 12:46 PM   #5
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Shoyu Chicken
(save the canned soup and noodles for later)
serve with steamed rice
macaroni salad
and a crisp green salad
and you've got the #2 plate lunch (dinner) special
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Old 09-26-2014, 01:29 PM   #6
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For the breasts: Put 1/2 cup flour in a wide, shallow dish and mix in 1/2 each of tsp salt, crumbled dried thyme and sage, and 1/4 tsp pepper. Heat 1 tbsp oil in a large sauté pan and brown chicken on both sides. Meanwhile, mix soup with 1/3 cup milk and 1 tbsp Dijon mustard. I like to add extra thyme and sage to this.

Remove chicken from pan and set aside. Deglaze pan with white wine or chicken broth, scraping up browned bits. Stir in soup mixture. Put chicken back in the pan and spoon sauce over it. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until chicken is cooked through. Serve over rice or egg noodles.

Freeze the thighs for another night.
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Old 09-26-2014, 05:43 PM   #7
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Breasts and thighs cook very differently in terms of time...
Less is not more. More is more and more is fabulous.
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Old 09-26-2014, 05:48 PM   #8
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Originally Posted by jennyema View Post
Breasts and thighs cook very differently in terms of time...
Even more so when one is bnls/skls and the other is bone in/skin on. IMO, the breasts need to be brined.
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Old 09-26-2014, 06:21 PM   #9
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Wow, all these sound so good! I'll show these to hubby and see what appeals to him. I like em all!

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Old 09-26-2014, 07:28 PM   #10
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My new ideas for chickens is to build a sandbox, bags of leaves, some kongs that can be stuffed with "scratch". Oh, you wanted new ideas how to EAT chicken! NOOOOOO, can't eat Myrtle and the girls--just their unborn.

I've got OCD--Obsessive Chicken Disorder!
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