This chicken noodle soup is full of vegetables and starts with a shortcut. Rotisserie chicken. Using rotisserie chicken cuts, the cooking time in half. The flavor of the soup reminds me of Panera Bread’s chicken noodle soup. Enjoy! Copycat Panera … Continue reading
I was talking recipes with Chouree’ Counts, one of my childhood friends, recently. I was telling her that I had been soaking chicken in a mixture of equal parts buttermilk and water before grilling to get the chicken to stay … Continue reading
Growing up, Mother would pre-prepare a cold meal on Saturday that would be ready as soon as we got home from church on Sunday. She served ham, rolls, chicken salad, potato salad, coleslaw, deviled eggs, and some kind of Jell-O … Continue reading
Chicken Pot Pie is pure comfort food! This recipe has some shortcuts to make it easier. Enjoy! Chicken Pot Pie 2 bone-in, skin on, split chicken breasts (about 2 and 1/2 pounds) Enough to make 3 cups pulled chicken2 tablespoons canola … Continue reading
It’s tailgating time in East Tennessee! Get your game day gear on and cozy into these yummy appetizers. These one bite wonders are packed with flavor and less messy than traditional dips. Be careful though, they’re addictive! Before you know … Continue reading
My family loves anything with Alfredo sauce. They call it Italian comfort food. With simple fresh ingredients, this recipe is a winner! My dear friend Sue Higgenbotham was the inspiration for this recipe. Pasta Alfredo with Sautéed Chicken, Peppers, Mushrooms, … Continue reading
A thirty-minute meal for busy families, One Pan Balsamic Chicken with Asparagus and Tomatoes contains chicken and vegetables in an umami rich sauce. Balsamic vinegar and fish sauce (which doesn’t taste like fish) add additional umami flavor. With the addition … Continue reading
1 ½ pounds chicken breasts 10 ½ ounces cream of celery soup 10 ½ ounces cream of chicken soup 8 ounces sour cream ½ cup unsalted butter, divided 1 cup diced onion 1 cup diced celery ½ cup fresh Italian … Continue reading
This recipe for Piggy Chicken comes from one of my friends, Susan Higginbotham. She is a fabulous cook and I am delighted she shared this recipe!
This recipe makes it’s own gravy. Serve with plenty of rice or noodles
Piggy Chicken
2.5 ounce jar dried beef, rinsed, dried, and chopped
4 chicken breasts, halved and skin removed
8 slices bacon
10 ½ ounce can cream of mushroom soup
1 cup sour cream
1 to 1 ½ cups sliced fresh mushrooms
Preheat oven to 300ºF. Line 9″x 13″ baking dish with chopped dried beef. Pound chicken breast halves between plastic wrap or waxed paper until ¼ inch to ½ inch thick. Wrap each piece of chicken with 2 slices of uncooked bacon. If desired, fasten bacon to chicken with toothpicks.
Place bacon wrapped chicken on top of chopped beef in baking dish. Mix soup, sour cream and mushrooms together and pour over chicken. Cover tightly with foil. Bake 3 hours. Uncover the last 45 minutes of baking time.
Serve with rice or noodles. Enjoy!
Published in The News and Neighbor on October 19, 2016
Deep in the heart of French Louisiana, creole grillades and grits are served for breakfast, brunch or lunch. The dish is pure comfort food in Louisiana. Thin cuts of pork, or chicken are served alongside creamy grits and rich tomato … Continue reading
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Mary Duke Cooks! 