Best Glorious Chicken Recipes

GLORIOUS CHICKEN

Glorious Chicken image

This is a family favorite. We got it from our church cookbook, from a lady named Patty Meier. It is very easy to make, and it is even something my children love. It is very nice served over rice. It can be prepared ahead of time, refrigerated, and baked when ready. I know if you try this, it'll become one of your family's favorites too.

Provided by weezeemule

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1/2 cup margarine, melted
1/2 cup water
1 cup Ritz cracker crumbs, mixed with
1/2 cup grated parmesan cheese
1 (10 3/4 ounce) can cream of chicken soup
8 ounces sour cream
1 (4 ounce) can mushrooms, drained (optional)

Steps:

Roll chicken breasts first in the margarine, then in the crumb mixture.
Place in a 9x13 pan sprayed with non-stick cooking spray.
Mix soup, mushrooms (if desired), water, and sour cream. Pour this mixture over the chicken.
Sprinkle with remaining crumbs and drizzle on any leftover margarine.
Bake at 350 for one hour or until done.

Nutrition Facts : Calories 582.2, Fat 44.7, SaturatedFat 15.5, Cholesterol 111.8, Sodium 1065.1, Carbohydrate 8.8, Sugar 0.6, Protein 36

CHICKEN MUSHROOM CASSEROLE (CHICKEN GLORIOUS)

Chicken Mushroom Casserole (Chicken Glorious) image

NOTES: Don't use a Dutch oven for this recipe - it won't turn out well. You can also include artichokes, but avoid substituting it with zucchini because it gets too mushy and will disintegrate. Leftovers freeze well. To reheat, let it thaw in fridge. Preheat oven to 350°F, and bake for about 30 to 40 minutes.

Provided by Vickie Parks

Categories Casseroles

Time 1h

Number Of Ingredients 14

Ingredients

4 large skin-on chicken breasts
salt
black pepper
1 cup all-purpose flour
6 Tbsp cooking oil, divided
1 lb sliced mushrooms (button or cremini are good choices)
1 can(s) artichoke hearts, drained and roughly chopped (optional)
1 medium onion, diced
3 clove garlic, minced
3 Tbsp butter
3 Tbsp flour
1 1/2 cups low-sodium chicken broth
1 Tbsp lemon juice
1 cup half & half

Steps:

1. Season chicken with salt and pepper, and dredge both sides in flour.
2. Heat 3 Tbsp oil in large skillet over medium heat. Add chicken and sauté until golden. Work in batches if needed, so you don't crowd the pan. Don't worry about completely cooking the chicken through; it still goes into the oven for more cooking. Transfer chicken to 13x9-inch baking dish.
3. Wipe skillet with paper towel. Add 3 Tbsp oil with the mushrooms, artichokes (if using), and diced onions, and sauté until soft and golden. Add garlic and sauté another 1 to 2 minutes. Spread mushroom mixture over the chicken.
4. In a medium saucepan (or same skillet you have been using), melt butter. Whisk in 3 tbsp flour until lightly golden, about 1 to 2 minutes.
5. Add chicken broth, lemon juice and pepper , and whisk until smooth. Add half & half and bring to a simmer. Season with salt and pepper.
6. Pour sauce over the chicken and mushrooms. Cover with foil, and bake at 350°F for 45 minutes. Serve hot over cooked rice, pasta or mashed potatoes.

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