Two More Recipes for Use with the Six Meals from One Chicken Recipe

The last two chicken recipes for use with the Six Meals from One Chicken recipe require either biscuit dough or cornbread. I have included recipes for both biscuits and cornbread below. These are great for family meals or for quick meals when unexpected guests arrive. Serve either of these meals with salad and iced tea for a true southern experience.

Homemade Chicken and Dumplings

1 container of chicken from six meals from one chicken recipe, thawed
1 tsp. pepper
1 tbsp. minced garlic
1 tsp. salt
3 containers of chicken broth from six meals from one chicken recipe, thawed
1/2 tsp. tarragon
1 quart water, or as required to have your soup pot 3/4 full of liquid


Biscuit (Dumpling) Dough:
3 cups flour
1 1/2 tsp. salt
4 tsp. baking powder
1/3 cup oil
1 cup and 1 tbsp. milk

In a large stockpot, bring chicken, pepper, garlic, salt, tarragon, broth, and water to a boil.

Stir together the dry ingredients to the dough. Add oil to the center of the dry ingredients, then pour milk onto oil. Stir until dough forms a ball. Drop by 1/4 cupfuls into boiling chicken mixture, tapping each to force it to submerge. It will float back up--this is ok. Once all dumplings are in the pan, bring pan back to boiling, then reduce heat. Cover loosely and allow to simmer for 20 minutes. Serves 4 to 6.

Chicken and Dressing Casserole

2 pans of cornbread, baked, cooled, and crumbled (recipe below)
3 boiled eggs, sliced
1 cup chopped celery
1/2 tsp. poultry seasoning
1 tsp. pepper
1/2 loaf of bread, stale or day old bread is best, toasted
1 medium onion, chopped
1 tbsp. sage
1 tsp. sea salt
3 containers of chicken broth from six meals from one chicken recipe
1 container of chicken with liver and heart from six meals from one chicken recipe, thawed
1 can chicken broth, if needed--everything is cooked, so it is safe to taste to determine if you need more broth or seasonings

Mix all ingredients. Add a little water if too stiff to pour into pan. Pour into a large baking dish, and bake for 1 hour at 350 degrees. Cover for the first 30 minutes.

Homemade Cornbread

2 cups yellow cornmeal
1 cup flour
2 tbsp. baking powder
1 tsp. salt
2 eggs, beaten
1/4 cup oil
Milk--enough to make a medium consistency dough (usually about 1 1/2 cups--depends on the weather)

Mix all dry ingredients in a large mixing bowl. Pour oil and eggs into the dry mixture and stir until it forms small pea sized clumps of dough. Add 1 cup of milk and stir. If needed add 1/2 cup more milk. Do not over stir. Pour into well greased pan (works best in a cast iron skillet), and bake for 20 minutes at 420 degrees. Serve with beans or soup, or freeze for dressing casserole. Left over pieces can be frozen to add to other recipes, too.

Additional recipes for homecooked meals can be found at Moms Red Kitchen and Around Moms Kitchen Table Blog.

Two Chicken Recipes for Use with Six Meals from One Chicken Recipe

Here are a couple more chicken recipes that take only a few minutes to prepare using precooked chicken and/or precooked rice. Precooking makes meal preparation much quicker and more enjoyable. When the family is asking what's for dinner, whip up one of these tasty recipes. These recipes work great with the Six Meals from One Chicken recipe.

Chicken Asparagus Casserole

1 can cream of mushroom soup
1/3 cup milk
1 container of cooked chicken from six meals from one chicken recipe
1 cup 14 oz. or 15 oz. can asparagus spears, drained
1/2 cp crushed corn chips
Dash nutmeg

In a medium bowl, mix soup and milk until well blended. Mix nutmeg and chicken into the soup mixture. Pour the soup mixture into a 1 1/2 quart casserole dish, then arrange asparagus spears on top of soup mixture. Sprinkle corn chips over the top. Bake at 375 degrees for 15 to 20 minutes. Makes 4 servings.

Chicken and Rice Casserole

1 16 oz. can peas with carrots (can use 10 oz. frozen instead)
1 can cream of mushroom soup
1 1/2 cup water
1/3 cup milk
1/2 tsp. sea salt
1 1/3 cup precooked rice
1 container of cooked chicken from six meals from one chicken recipe
1/2 cup grated Cheddar cheese

Combine vegetables, soup, milk, water, and salt in saucepan. Bring to a boil and simmer for three minutes. Stir in the rice and chicken. Top with cheese. Pour mixture into a 2 quart casserole dish and bake at 350 degrees for 20 minutes. Makes 4 to 6 servings.

First Two Chicken Recipes for Use with Six Meals from One Chicken Recipe

There are so many ways the chicken from the Six Meals from One Chicken recipe can be used. Here are two I think you will enjoy.

Chicken Quesadillas

1 container of chicken from Six Meals from One Chicken recipe
1 cup medium salsa
2 tsp. garlic
1 tbsp. chili powder
1 tsp. pepper
1/2 tsp. salt.
8 flour toritillas
sour cream
1 cup shredded cheddar cheese, divided into fourths

Put thawed chicken, salsa, chili powder, garlic, pepper, and salt in a saucepan and simmer until bubbly. Warm electric skillet to 300 degrees.

Place 1 flour tortilla in the skillet. Using 1/2 of one of the divided cheddar cheese, sprinkle cheese on the tortilla. Spoon 1/4 of the chicken mixture onto cheese. Top with other 1/2 of the divided cheddar. Place another tortilla on top, and press down. Cook until bottom is browned and cheese starts to melt. Using a large spatula, flip quesadilla and brown the other side. Lift out onto a plate. Repeat this process three more times. Serve with sour cream. Serves 4.

Chicken and Chile Casserole

1 medium to large tomato
1/2 cup chopped onion
1 tbsp. chili powder
1 tsp. minced garlic
1 tbsp. oil
1 can cream of chicken soup
1 small can (4 oz.) diced green chilies, drained
1/4 cup sour cream
6 corn tortillas, torn into small pieces
1 container of chicken from Six Meals from One Chicken recipe
1 cup shredded Monterey Jack cheese
Chunky salsa

Preheat the oven to 325 degrees. Chop the tomato. Add tomato, onion, thawed chili powder, garlic and oil to a small skillet and cook until onion is almost clear. Stir in soup, peppers and sour cream, and remove from heat. In a 9x9 inch pan, spread about 1/2 cup of the sauce over the bottom, then layer half of the torn tortillas and 1/2 the chicken on top. Cover with 1/2 the cheese, and repeat the layers. Cover with foil and bake for 35 to 40 minutes. Serve with your favorite chunky salsa, refried beans, and fried rice. Serves 4 to 6.

More to come! Two more recipes will be posted soon. Enjoy!

For more great recipes, visit Moms Red Kitchen.com.