Tag: CHICKEN

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH 

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

  • Preheat the oven to 425°.
  • Heat the oil in an oven-safe 12 inch braiser over medium heat.
  • Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
  • Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
  • Whisk in the flour and cook, whisking, for 2 more minutes.
  • Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
  • Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
  • Reduce the heat to low.
  • Add chicken to the braiser.
  • Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
  • Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

  • Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
  • Brush the surface with sesame oil.
  • Sprinkle with the green onion tops and a pinch of salt.
  • Roll up like a snake, then spiral like a snail shell.
  • Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
  • Slice 4 steam vents.
  • Egg wash the edges of the braiser.
  • Place the pancake on top of the braiser.
  • Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
  • Place braiser on baking sheet to catch any drips.
  • Bake for 30 minutes, tenting with foil the last 10 minutes.
  • Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD


16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

  • In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste


  • In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.


ASSEMBLY

  • Drizzle the dressing over the pasta salad and toss until coated in the dressing.
  • Serve immediately.


NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

COOKING THURSDAY ~ FLYING FARMER SALAD ~ 2026 BLOG 365.1B

This is another of the “antique” recipes I found recently in one of the discount recipe boxes at a junk store. I did some internet research and found a few similar recipes that included pineapple tidbits which I changed to WELL drained crushed pineapple because I think it makes it pop more.

According the GOOGLE AI, the Flying Farmer salad gets its name from the recipe’s origin: it was passed down from a pilot who was also a farmer. The “pilot” part of his identity led to the “Flying” aspect of the name, while his “farmer” profession gave the other half. 
The handwritten recipe had some serious notes that really worked for us in the small version. It was obviously written for a LARGE crowd, so I’ve “downsized” it for a family since it doesn’t really keep well. I’ll give you both versions here. I’ve also updated the smaller version to our preferences.

FLYING FARMER CHICKEN SALAD ~ 12 servings
5 cups cooked chicken, cut in chunks
2 tablespoons salad oil
2 tablespoons orange juice
2 tablespoons vinegar
1 teaspoon salt
3 cups cooked rice
1 1/2 cups small green grapes
1 1/2 cups celery, sliced
13 1/2 ounce can pineapple tidbits, drained
11 ounce can Mandarin oranges, drained
1 cup toasted slivered almonds or pecans
1 1/2 cups mayonnaise

  • Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients or you can refrigerate mixture overnight.
  • Gently toss together all ingredients.
  • Serve on a bed of lettuce or spinach or in pita pockets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Updated FLYING FARMER CHICKEN SALAD ~ 4 servings
1 1/4 cups rotisserie chicken pieces
1 tablespoon avocado oil
1 teaspoon mandarin orange or pineapple juice
2 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Duke’s mayonnaise
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped Tarragon or Lemon Thyme
1/3 cup diced red onion
¾ cup cooked rice or orzo (orzo is my preference)
1/3 cup small FIRM red or green grapes, halved
1 stalk celery, halved and sliced
1/3 cup crushed pineapple or tidbits, chopped & WELL drained
1/4 cup canned Mandarin oranges, WELL drained (optional – see notes)
1/4 cup toasted slivered almonds

  • Whisk together the avocado oil, mandarin orange juice, apple cider vinegar, mayonnaise, salt and pepper. Set aside.
  • In a large bowl toss together the chicken, Tarragon or Lemon Thyme, red onion, rice, celery, grapes, pineapple and mandarin oranges.
  • Pour wet mixture over and fold together until well blended.
  • Sprinkle with almonds.
  • Serve over a bed of lettuce or spinach or in pita pockets or croissants.

NOTES:

  • I PREFER orzo to rice in this recipe for better texture.
  • I also PREFER ALL crushed pineapple to the mixture of of pineapple AND mandarin oranges. When I do use the mandarin oranges I chop them first and drain them extremely well! I also omit the grapes almost completely.
  • This salad also benefits by being made the day before so the flavors can meld as it chills.

COOKING THURSDAY ~ AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP ~ 2026 BLOG 365.1A

After you’ve had this creamy, silky, rich and lemony chicken rice soup with a bright, tangy flavor, you’ll never open a can again. It’s simple to make and ready in under 30 minutes.

AVGOLEMONOA aka GREEK LEMON CHICKEN RICE SOUP adapted from The Mediterranean Dish and several scrap recipes from antique boxes. Total Time: 35 minutes – serves 6

1 tablespoon Avocado oil
3 LARGE carrots, FINELY chopped carrots
3 stalks celery, FINELY chopped celery
1 LARGE bunch FINELY chopped green onions
1 tablespoon FRESH chopped Lemon Thyme
2-4 garlic cloves, FINELY minced
7 cups homemade chicken broth
1 1/4 cups water
1 teaspoon ground leaves
1/2 cup short grain rice
1/2 teaspoon smoked paprika
FRESH ground sea salt and pepper, to taste
2 cups shredded rotisserie chicken breast pieces, shredded
1/2 cup FRESH squeezed lemon juice (2 LARGE lemons)
1 lemon, sliced
2 LARGE eggs
Chopped FRESH parsley or green onions for garnish (optional)

  • In a large Dutch oven or heavy pot, heat 1 tablespoon avocado oil on medium-high.
  • Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
  • Add the broth, water, paprika, lemon thyme and bay leaf seasoning and bring to a boil.
  • Once the liquid has come to a rolling boil, add the rice, lemon slices, salt and pepper.
  • Reduce heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Add chicken and simmer 5 minutes more.
  • In a medium bowl, whisk together the lemon juice and eggs.
  • While whisking, GRADUALLY add 2 ladles of the broth from the cooking pot to temper the eggs. Once fully combined.
  • Add the sauce to the chicken soup and stir until well blended.
  • Remove from heat immediately so eggs don’t curdle.
  • Adjust seasonings, to taste.
  • Discard lemon slices.
  • Garnish with fresh parsley or green onions, if you like.
  • Serve hot with your favorite crusty bread.
  • Enjoy!

NOTES:

Be sure to rinse the rice well. It also helps to soak the rice in water for about 15 minutes or so before draining and adding to soup. Orzo can be substituted, but requires only about 7 minutes cooking time, adjust accordingly.

LEMON BUTTER CHICKEN PARMESAN ~ BLOG 365.357

LEMON BUTTER CHICKEN PARMESAN yields 4 servings

4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley

  • Preheat oven to 350°.
  • Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
  • Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
  • Tenderize the chicken if necessary.
  • Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
  • Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
  • Melt the butter in a small sauce pan.
  • Add lemon juice and lemons, discarding all seeds.
  • Add white wine and parsley, allowing mixture to come to a SLOW boil.
  • Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
  • Cover and bake for about 20 minutes.
  • Serve with pasta or rice.

SLOW-COOKED CHICKEN Ala KING ~ BLOG 365.354B

SLOW-COOKED CHICKEN Ala KING

1 can condensed cream of chicken soup, undiluted
3 tablespoons AP flour
FRESH ground black pepper
Dash Frank’s original hot sauce
1 pound boneless, skinless, cubed chicken breasts
1 celery rib, halved and diced
1/2 cup chopped red pepper
1 bunch green onions, sliced thin
1 -10 ounce package frozen peas, thawed
Mashed potatoes

  • Stir together soup, flour, pepper and Frank’s original hot sauce until smooth in a 3-qt. slow cooker.
  • Stir in chicken, celery, red pepper and onion.
  • Cover and cook on low for 4-5 hours or until meat is no longer pink.
  • Stir in peas and cook 30 minutes longer or until heated through.
  • Serve over mashed potatoes.

NOTES:

  • Most recipes call for green pepper, but I can’t tolerate green pepper so I substitute red pepper.
  • You’ll note there is no salt in the ingredients list. The soup is generally salty enough, but add more if you would like.

CHICKEN LEMONAISE ~ BLOG 365.350

CHICKEN LEMONAISE

1 pound boneless, skinless chicken breasts or tenders
3/4 cup mayonnaise
1/2 cup FINE bread crumbs
FRESH ground sea salt and black pepper
3+2 tablespoons butter
1/2 cup chopped onion
3 tablespoons WONDRA flour
1 cup hot water
1/2 cup homemade chicken stock
3 teaspoons better than bouillon paste
1/4 cup chopped parsley
Juice of 1 LARGE lemon (3 tablespoons)

  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Rub chicken with 1/4 cup mayonnaise and dredge in bread crumbs.
  • Heat 3 tablespoons butter in skillet over medium heat.
  • Saute’ chicken pieces 2-3 minutes on each side until cooked through. Keep warm.
  • Add remaining butter to skillet.
  • Add onion and sauté until tender.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in water until smooth.
  • Add remaining ingredients, cooking and stirring to a SLOW boil.
  • Stir in remaining mayonnaise and stir until smooth.
  • Serve chicken over mashed potatoes.
  • Ladle gravy over chicken.

NOTE:

  • Original recipe called for margarine, but I don’t use it – so your choice.
  • I also use WONDRA exclusively for sauces and gravies, but the original recipe called for plain AP flour.
  • Recipe also called for 3 chicken bouillon cubes and I substituted to my preferred ingredient of better than bouillon paste.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER ~ BLOG 365.308

Super easy, but extra flavorful copy cat Olive Garden Chicken Alfredo.

OLIVE GARDEN COPY CAT CHICKEN ALFREDO Ala SLOW COOKER adapted from The Magical Slow Cooker
1 1/2 pounds boneless, skinless chicken breast
16 ounce bottle Olive Garden Italian dressing
1/4 cup FRESH grated parmesan cheese
FRESH ground black pepper, to taste
8 ounces cream cheese, cubed and at room temperature
16 ounces penne pasta, prepared per package directions just as slow cooking time is done
8 ounces Le Seur peas, drained
1/4 cup Parmesan cheese

  • Add the chicken breasts to the slow cooker in a single layer.
Pour over the Italian dressing over the chicken.
  • Sprinkle over the parmesan cheese and pepper.
Place the cream cheese cubes on top.
Cover and cook on LOW for 5-6 hours.
  • Gently and slightly shred the chicken into the dressing and cheese sauce.
  • Fold in peas and cook 5 more minutes.
  • Drain pasta well and fold into chicken mixture. 
  • Sprinkle with Parmesan cheese.
  • Serve and enjoy!


NOTE: Olive garden dressing is high in sodium and can be a bit salty. If you prefer, choose a lower sodium dressing.

updated CHICKEN PARMIGIANO ~ BLOG 365.294B

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe!

Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO

MARINADE
1/3 cup avocado oil
3 tablespoons balsamic vinegar
2 cloves garlic
1 tablespoon basil
FRESH ground sea salt & black pepper
4 boneless, skinless chicken breasts or 8 tenders, pounded thin

  • Whisk all together and pour into a large ziplock bag.
  • Add chicken pieces.
  • Marinade for 30 minutes minimum.
  • Bring to room temperature 30 minutes before cooking.

2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/3 cup Wondra flour
1 teaspoon Italian seasoning
1/4 cup powdered Parmesan cheese
4 slices Mozzarella cheese
1/3 cup shredded Parmesan cheese
1 batch Sunday gravy

  • Drain marinade from chicken and discard.
  • Pat chicken pieces dry.
  • Set up dredging station with beaten eggs in one bowl, Wondra flour with Italian seasoning in another and bread crumbs and Parmesan mixture in the 3rd bowl.
  • Dip again into egg mixture and then the Parmesan mixture.
  • Press the breading onto the chicken to help it adhere.
  • Heat butter and oil in cast iron skillet until melted.
  • Brown the chicken breasts 2-3 minutes on each side.
  • Place chicken breasts in a casserole dish and top with marinara sauce, Mozzarella and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmigiano!

Original posting March 12, 2020

BAKED CRACK CHICKEN ~ BLOG 365.282

BAKED CRACK CHICKEN serves 4
Juicy chicken breasts seasoned with ranch seasoning, crisp bacon and gooey gooey cheese make an addictive and quick week night dinner.

CHICKEN
4 slices thick cut bacon, diced
1 tablespoon avocado oil
1 tablespoon butter
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
FRESH ground sea salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

  • Preheat oven to 400˚.
  • Lightly grease 9×13 baking dish with cooking spray. Set aside.
  • Over medium high heat add the diced bacon to a large skillet; cook until crispy.
  • Remove bacon from skillet and set aside.
  • Return skillet with the bacon grease to heat and add the avocado oil.
Season chicken breast with salt, pepper, garlic powder, and paprika.
Add chicken breasts cooking 2 to 3 minutes until golden brown.
Add butter and flip chicken, cooking 2 minutes more.
  • Remove chicken breasts from the skillet and arrange in a single layer in the prepared baking dish. Set aside.

RANCH CREAM CHEESE
4 ounces cream cheese, softened at room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ teaspoon dried chives
4 ounces shredded cheddar cheese

  • In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives, mixing until thoroughly combined. Adjust seasoning to taste.
  • 
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading to coat the surface of each chicken breast.

  • Take half of the diced bacon and sprinkle over the cream cheese mixture on each chicken breast.

  • Sprinkle shredded cheese over the chicken breasts.

  • Bake 15 minutes, uncovered or until chicken is cooked through and cheese is melted and lightly browned.
  • Remove from oven.

GARNISH
FRESH chopped parsley
2 sliced green onions

  • Garnish with remaining bacon, fresh parsley, and scallions.
  • Serve.