Best Lucy Belles Funky Chicken Casserole Recipes

FUNKY CHICKEN WITH SESAME NOODLES

Funky Chicken With Sesame Noodles image

This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

Provided by Mirj2338

Categories Chicken Breast

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic cloves, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteing

Steps:

First make the sesame noodles: Cook the spaghetti according to package directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.

LUCY BELLE'S FUNKY CHICKEN CASSEROLE

Lucy Belle's Funky Chicken Casserole image

This is a recipe from a book My Aunt Debbie gave me. The Treasury of White Trash Cooking. It does not say what size casserole dish to use. Or How many servings it makes. You decide.

Provided by Rhonda O

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (6 ounce) package seasoned stuffing mix
1 cup water
1/4 cup butter, melted
2 1/2 cups chicken, cooked
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
3/4 teaspoon salt
2 eggs, slightly beaten
1 1/2 cups milk
1 (10 3/4 ounce) can cream of chicken soup
3 cups cheddar cheese, grated

Steps:

Mix the stuffing mix, water, and butter together.
Put half of the mix into a casserole dish.
Now, mix the chicken, onion, celery, and mayonnaise together.
Sprinkle with salt and pour it in the dish, on top of the bread mixture.
Now combine the rest of the stuffing mixture with the eggs and milk and pour on top.
Refrigerate overnight.
Take out casserole 1 hour before baking and spread chicken soup over the top.
Bake this uncovered at 350 for 40 minutes.
Now, remove the casserole from the oven and coat the top heavily with your grated cheese.
Put it bake in the oven for another 10 minutes, or until the cheese melts.

Nutrition Facts : Calories 390.3, Fat 25.6, SaturatedFat 14.8, Cholesterol 115.9, Sodium 1145, Carbohydrate 22.8, Fiber 0.9, Sugar 2.8, Protein 17.1

AUNT PHYLLIS' CLAM CASSEROLE

Aunt Phyllis' Clam Casserole image

Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!

Provided by Oolala

Categories Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 lb margarine
1 onion, minced
1/2 green pepper, chopped
1 garlic clove, crushed
4 (6 1/2 ounce) cans minced clams, reserving juice
1 cup clam juice, use reserved and add more if needed for a total of 1 cup
1 tablespoon lemon juice
1/2 teaspoon oregano
1/4 teaspoon pepper
1 pinch parsley flakes
1 dash Tabasco sauce
8 ounces seasoned stuffing mix, Pepperidge Farm is good
parmesan cheese, for the top

Steps:

Saute first 4 ingredients in a large skillet, simmering for a few minutes.
Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
Place in a casserole dish and sprinkle with Parmesan cheese.
Bake at 325 degrees F. for 20-30 minutes.

WHITE CASTLE BREAKFAST CASSEROLE

White Castle Breakfast Casserole image

OMG.. there isn't even a category for this.. it has to be right up there as the Queen of White Trash Cooking..if you aren't familiar with White Castles..they're similar to Castle Burgers. I found an old W.C. cookbook the other day and this was a winner. You make it up the night before and chill it, so it's ready to bake in the morning.

Provided by bayou-mimi

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 frozen White Castle hamburgers
1 lb mild cheddar cheese, shredded
6 eggs, beaten
1 1/2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons mild green chilies, chopped

Steps:

Separate hamburgers and pickles from bun tops and bottoms.
Spray a 9x13 baking dish with nonstick cooking spray.
Line entire pan, coming up halfway on the sides of the pan with the bottoms and tops of the buns.
Chop and crumble the hamburger,and sprinkle over the buns evenly.
Sprinkle with the cheese.
Combine eggs,milk ,salt and pepper, green chilies (I would throw in a shot or two of Tabasco sauce).
Pour this mixture over the cheese.
Cover and chill overnight.
Remove from refrigerator 15 minutes before baking.
Bake for 40 minutes or until set, uncovered in a preheated 350°F oven.
Garnish with a sprinkle of paprika and the pickles.