Category: POULTRY

DADDY’S ROAST CHICKEN aka CAFETERIA CHICKEN & GRAVY

I recently purchased a few new cookbooks. When cookbooks arrive at my house, I read them like a novel, cover to cover. I use colored tabs to mark the recipes I want to try soon. I ran across a recipe called Cafeteria Chicken whose name sounded so interesting that I marked it with a tab to read in depth at a later date.

Well, that date was a few days ago. As I read I was intrigued by how similar this recipe sounded to my great grandmother’s recipe for Chicken and Noodles that my dad taught me to make when I was VERY young. It is a family favorite to this day.

I found this in Danielle Kartes’ Rustic Joyful Food: Generations cook book. She told a story of a favorite Holiday Lunch Option for her hot lunch when she was in the fourth grade and how that transpired into her chicken gravy and potatoes recipe that her mother requested when she was going through chemo years later.

My recipe, like hers is rooted in family and memories. One meal that becomes two SEPARATE meals. My dad has since passed, but his memory is alive every time I cook. 😀 The base of these meals is a really good mirepoix to begin your flavor base.

A mirepoix is a flavor base made from cooked diced vegetables cooked. They are usually sautéed with butter, oil or other fat like bacon fat for a long time on a low heat without coloring or browning. When the mirepoix is not precooked, the vegetables may be cut to a larger size, depending on the overall cooking time for the dish.

There are similar flavor bases all across cooking. The Italians call it a soffritto, the Spanish and Portuguese call it a sofito/refogado and it consists of a braised onion, garlic and tomato base. The Turkish version uses a tomato paste instead of fresh tomatoes. The German as well as the Polish version include leeks and/or celery or parsley root. The Russian version includes beets or peppers and the French include mushrooms as well as shallots and herbs that have been reduced to a paste. Here in the United States we have the holy trinity Cajun/Creole version of onions, celery and bell peppers that is a favorite.

The traditional vegetable mixture is onions, carrots and celery in a 2:1:1 ratio. Mirepoix is the flavor base for a wide variety of  stocks, soups, stews and sauces. My version adds mini peppers and garlic making my ratio 2:1:1:½:½.

The leftover chicken was then picked from the bone and chopped up to add to the leftover gravy. The leftover potatoes were mashed and then the gravy with chicken pieces was served over the mashed potatoes.

DADDY’S ROAST CHICKEN aka CAFETERIA CHICKEN & GRAVY

1 LARGE onion, halved root to tip, sliced thin
3 stalks celery, diced
2 LARGE carrots, diced
4-6 cloves garlic, minced
3-4 mini peppers, seeds & ribs removed, sliced
5-6 pound WHOLE chicken
1 stick butter, melted
FRESH ground sea salt and black pepper, to taste
3-4 cups chicken bone broth

  • Preheat oven to 300°.
  • Alternately layer the onions, celery, carrots, peppers and garlic in the bottom of the roaster.
  • Add chicken on top of the veggie layer.
  • Coat chicken with melted butter, reserving any extra.
  • GENEROUSLY season the chicken with FRESH ground sea salt and black pepper.
  • Whisk the remaining melted butter into the bone broth.
  • Pour the broth mixture around the chicken over the veggies.
  • Cover the chicken with a foil tent, sealing the edges.
  • Roast 3 hours without peeking!
  • Transfer chicken to platter and tent to rest while you prepare the gravy.
  • Drain the veggies through a sieve to accumulate the cooking juices.

GRAVY
3 cups of reserved cooking juices
3 cups chicken bone broth
1/4 cup butter
1/4 cup WONDRA flour
1/2 cup heavy cream
FRESH ground sea salt and black pepper, to taste
FRESH ground thyme or poultry mix herbs

  • Melt the butter in large saute pan.
  • Whisk in flour 2 minutes until golden.
  • Slowly whisk in chicken stock and reserved cooking juices.
  • Add thyme or herbs.
  • Bring to a simmer over medium heat for 5 minutes or until thickened, creamy, but still pourable consistency.
  • Whisk in cream.
  • Fold in chicken pieces.
  • Serve over mashed potatoes.

CAFETERIA CHICKEN & GRAVY
Leftover roast chicken taken from the bone and diced small
Leftover gravy if there is any
4 tablespoons butter
4 tablespoons WONDRA flour
4 green onions, sliced thin
FRESH ground sea salt and black pepper
3 cups homemade bone both
1 cup half and half

  • Melt butter in a stock pot over medium heat.
  • Whisk in flour until golden and smooth.
  • Add green onions and saute 30 seconds.
  • Add bone broth and stir until smooth, simmering 5-10 minutes.
  • Season with FRESH ground sea salt and black pepper.
  • Blend in half and half.
  • Fold in chicken pieces.
  • Adjust seasoning and simmer until creamy and desired consistency.
  • Serve over mashed potatoes.**

**NOTE: I use the remainder of the potatoes from the original meal. I dice half of them and mash the rest. Then I fold them together to make a rustic mash.

CHICKEN CORN CHOWDER

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is committed by sweltering in a covered pot.

When I make bone broth I use the carcass of the rotisserie chicken and often use whatever vegetables I have around in the bin that a wilted or such. This time I used a bone broth made with end of the season tomatoes which added a GREAT flavor to the chowder.

CHICKEN CORN CHOWDER
4 tablespoons butter
1/3 pound bacon, diced
1 LARGE yellow onion
3-4 cloves garlic, FINELY minced
3 stalks celery, halved and thinly sliced
1 LARGE carrot, diced
3-5 small mini peppers, sliced thin
3 cups FRESH or frozen white corn
2-3 cup diced rotisserie chicken pieces
3 1/3 cups chicken broth (preferably homemade bone broth)
FRESH ground sea salt and black pepper
3 tablespoons cornstarch
1 1/2 cups half and half
3 cups grated cheese of choice (I used FACE ROCK sharp cheddar)
Frank’s Original Hot Sauce, optional – see note

  • Melt butter in large stock pot.
  • Add onion, carrots, celery and garlic, sauteing 5 minutes or so until carrots are starting to soften.
  • Add bacon and continue to saute 10 minutes until bacon is browned.***
  • Add peppers, corn and 3 cups of the chicken broth, bring to a simmer10-15 minutes.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Whisk the remaining chicken broth with the cornstarch until smooth.
  • Add roux to pot and blend in well. Simmer a few minutes more.
  • Add half and half, stirring well.
  • Add cheeses and stir to melt.
  • Fold in chicken pieces and simmer 5-10 minutes more.
  • Season to taste.
  • Serve.

***NOTE:

  • If bacon has a high fat content, trim some of the fat off to prevent your chowder from becoming too greasy.
  • A splash or two or three of Frank’s original hot sauce can really amp up this chowder.

POPCORN RANCH BAKED CHICKEN

POPCORN RANCH BAKED CHICKEN
1 LARGE egg
1/4 cup milk
1/2 cup WONDRA flour
1/2 cup yellow
FRESH ground sea salt and black pepper
2 tablespoons Ranch Popcorn Seasoning (pampered chef)
1 teaspoon baking powder
4-8 chicken thighs

  • Preheat oven to 425°.
  • Spray sheet pan with non-stick cooking spray.
  • Whisk milk and egg together.
  • In another bowl sift together the flour, corn meal, ba
  • Place on sheet pan.king powder, seasoning, salt and pepper.
  • Wash and dry chicken pieces.
  • Dredge chicken pieces in cornmeal mixture, shaking off excess.
  • Dip chicken pieces into the egg mixture and then into corn meal mixture again and place on sheet pan skin side up.
  • Spray tops lightly with non-stick cooking spray (this helps make the tops crispy)
  • Bake 25-30 minutes until chicken is cooked through.

CALIFORNIA CHICKEN CLUB RING with AVOCADO CREMA

This recipe is a modified version of a Pampered Chef recipe. I was not fond of their use of kale so I changed it to spinach nor did I want to buy all the products they recommended, but were not actually necessary to achieve the same results. I also exchanged the chemically altered, prepackaged or reduced fat products to their more wholesome versions. 😀

CALIFORNIA CHICKEN CLUB RING

SANDWICH RING
3-4 cups baby spinach leaves, torn small
1 bunch green onions, trimmed and slices
12 ounces bacon, cooked and crumbled
1-2  garlic cloves, minced
1 cup grape tomatoes, halved
1 cup shredded provolone or Jack cheese
1 tablespoon mayonnaise
1 tablespoon Dijon mustard (optional – if omitting, double the mayonnaise)
3-4 cups small diced rotisserie chicken pieces
2-8 ounce cans crescent rolls
1  LARGE egg yolk
½ teaspoon water

  • Preheat the oven to 375°.
  • Brush pizza pan with oil or spray with non-stick cooking spray.
  • Place the spinach leaves into a medium mixing bowl.
  • Add the green onion, garlic and bacon.
  • Microwave, uncovered, on HIGH, for 30 seconds, or until the spinach is slightly wilted.
  • Add mayonnaise and mustard, stirring to combine.
  • Add the tomatoes, cheese and chicken pieces, stirring to combine.
  • Unroll the crescent dough and separate it into 16 triangles.
  • Arrange the wide ends about 1″ away from the inner ring of the platter.
  • The points should extend over the edge of the platter. Smooth flat the wide ends of the dough.
  • Distribute the filling evenly over the dough.
  • Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.
  • Whisk the egg yolk and water in a small bowl.
  • Brush the ring with the egg wash.
  • Bake for 25–30 minutes, or until the crust is golden brown.

DIP
½ cup sour cream
1-2 large avocados, pitted and cut into chunks
1 tablespoon lemon juice
2-3  green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Add all the dip ingredients to a small food processor and process until smooth.
  • Transfer the dip to a serving bowls.


ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

ROASTED FENNEL CHICKEN RED POTATOES & BROCCOLINI

1+1 tablespoons avocado oil
4   bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 pound baby red potatoes
1 medium fennel bulb
1 tablespoon Herbs de Provence Seasoning Mix
1  navel orange
1 cup frozen peas

  • Preheat the oven to 425°.
  • Heat 1 tablespoon of the oil in an oven-safe, 12” skillet over medium-high heat for 3–4 minutes.
  • Season the chicken with salt and pepper.
  • Cook, skin-side down, until lightly browned, 4–6 minutes.
  • Flip and cook an additional 2 minutes; set aside (the chicken may not be fully cooked).
  • Cut the potatoes in half.
  • Remove the top of the fennel, saving some of the fronds for serving, and cut into 1″ wedges.
  • Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl.
  • Then, add the vegetables and cook for 5 minutes.
  • Return the chicken to the pan and stir the vegetables.
  • Bake 18-20 minutes until the chicken reaches 165° and the vegetables are tender.
  • Meanwhile, zest the orange to measure ½ teaspoon and juice half of it.
  • When the chicken is cooked, set it aside.
  • Stir in the peas, zest, and juice.
  • Simmer over high heat for 2–3 minutes.

BRISKET BRAISED CHICKEN

Braising is a term from the French word braiser that is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot with a cooking liquid like wine, a broth, coconut milk or even beer.

The article said that she created the recipe for Hanukkah, the Jewish Festival of Lights as an option for eating less red meat and a dish that doesn’t take all day to prepare, but still uses a traditional braising sauce.

The onions, shallots, red wine, honey and flavorful paprika come together to form a sweet and savory sauce that is perfect for the fall season.

BRISKET BRAISED CHICKEN adapted from Leah Koenig

2 tablespoons avocado oil, divided
2 tablespoons butter, divided
6 bone-in, skin-on chicken thighs, trimmed and patted dry
FRESH ground sea salt and black pepper, to taste
1 LARGE yellow onion, thinly sliced
1 LARGE shallot, thinly sliced
4-6 garlic cloves, minced
2 tablespoons QUALITY tomato paste
1 tablespoon QUALITY Hungarian sweet paprika
1 teaspoon onion powder
1/2 cup (4 ounce) dry red wine
2 tablespoons apple cider vinegar
14 1/2-ounce can diced tomatoes
1 cup chicken broth (preferably homemade bone broth)
1/4 cup QUALITY honey
2 tablespoons chopped FRESH thyme leaves

  • Heat 1 tablespoon of oil and 1 tablespoon butter in a large Dutch oven (preferably enameled cast iron) over medium until shimmering.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Arrange chicken pieces, skin sides down, in Dutch oven cooking until browned on both sides, 4 minutes per side. Set aside.
  • Add remaining oil and butter to pan.

  • Add onions, shallot and garlic, cooking over medium, stirring occasionally, until lightly browned, about 8 minutes.
  • Stir in tomato paste, paprika, and onion powder, cooking 30 seconds.
  • Add wine and vinegar, cooking and stirring constantly for 1 —2 minutes and scraping up browned bits, until mixture thickens.

  • Stir in tomatoes, broth, honey, thyme and additional seasoning to taste.
  • Nestle chicken into mixture; bring to a boil over medium-high.
  • Cover and reduce heat to low; simmer until chicken easily pulls away from the bone, about 50 minutes, pushing chicken down into mixture to partially submerge after 20 minutes.

  • Uncover Dutch oven; increase heat to medium-low. Simmer, gently stirring occasionally, until liquid has slightly thickened, about 15 minutes.
  • Transfer chicken to plate, add cooked pasta to sauce, turning to coat well.
  • Add pasta to plates
  • Spoon sauce over chicken and pasta.

NOTE: Chicken can be braised up to 2 days ahead and stored in an airtight container in refrigerator.

CHICKEN DIVAN aka CHICKEN DIVINE

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe!  This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but turned it into something completely different.

This was originally posted on July 7th of 2010, but needed a desperately new and updated picture so here is my revamp of a favorite recipe.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints and renamed it!

CHICKEN DIVAN aka CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large (optional)
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (preferably FRESH well seasoned bone broth)
3 LARGE egg yolks
1/2 cup cream sherry
2 teaspoons Lea & Perrins Worcestershire sauce
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
1/2 CUP WONDRA flour
1 teaspoon black pepper
1 teaspoon sea salt

  • In a  LARGE ZIPLOC bag combine Wondra flour, 1 teaspoon each sea salt and black pepper.
  • Add chicken pieces to bag, seal and shake to coat well.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering to taste as you go. Saute’ until cooked through. The seasoning of the chicken as you go enhances this recipe A LOT!
  • IF USING: Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

  • Place chicken breasts in a LARGE ziploc bag.
  • Whisk together the milk and apple cider vinegar.
  • Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
  • Remove the chicken from the refrigerator 1 hour before grilling.
  • Preheat grill and spray with non-stick spray.
  • Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

  • Mix together the softened butter, thyme and parika in a small bowl.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
  • Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
  • Increase heat slightly.
  • Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
  • Mash tomatoes slightly to release their juice.
  • Add remaining butter, stirring to blend.
  • Season to taste.
  • Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.