Best Chicken On Sunday Or Whenever Recipes

SUNDAY CHICKEN SUPPER

Sunday Chicken Supper image

I make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. -Ruthann Martin, Louisville, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2-inch pieces
2 cups cut fresh green beans (2 inch)
1/2 pound small red potatoes (about 5), quartered
4 bacon strips, cooked and crumbled
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch pepper
1-1/2 cups water

Steps:

In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.

Nutrition Facts : Calories 385 calories, Fat 19g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 898mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.

SLOW-COOKED SUNDAY CHICKEN

Slow-Cooked Sunday Chicken image

Here's a hearty dish for two that satisfies the biggest appetites. It's loaded with good old-fashioned flavor. -Ruthann Martin, Louisville, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Pinch pepper

Steps:

In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

Nutrition Facts : Calories 304 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 927mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

SUNDAY CHICKEN

Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

SOUTHERN SUNDAY CHICKEN

Southern Sunday Chicken image

Fried chicken on Sunday is a long standing tradition in the South and brings back fond memories of all the Sundays when I was growing up when we would go to Granny's house after church and she would always have....fried chicken! This is a delicious dish from my Best of Country Cooking Cookbook collection with good Southern flavor, but a little healthier than the meals I remember. I don't think I've ever actually made this on Sunday, but it's good whenever I do! I keep the original name because it's easy to remember and stands out among my MANY chicken recipes.

Provided by Sweet Diva MJ

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt (optional)
1 teaspoon paprika
1/4-1/2 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (1 pound)
2 teaspoons butter or 2 teaspoons margarine
1/4 cup chopped onion
1/4 cup chopped celery
3 fresh mushrooms, sliced
1 (14 1/2 ounce) can chicken broth
3 tablespoons all-purpose flour
1 cup evaporated milk
hot cooked noodles

Steps:

In a large resealable bag, combine the first seven ingredients.
Cut chicken pieces into thirds; place in the bag and shake to coat.
In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm.
Add onion, celery and mushrooms; cook until tender.
Return chicken to the pan; add broth. Cover and simmer for 15 minutes.
In a small bowl, whisk flour and milk until smooth.
Add to pan; cook and stir for 2 minutes or until thickened and bubbly.
Serve over noodles.
Yield: 4 servings.

Nutrition Facts : Calories 336.7, Fat 9.1, SaturatedFat 4.7, Cholesterol 91.8, Sodium 509.8, Carbohydrate 25.1, Fiber 1.2, Sugar 1.2, Protein 36.6