Chicken Bread Pudding Recipes

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CHICKEN BACON RANCH BREAD PUDDING



Chicken Bacon Ranch Bread Pudding image

This recipe is not only delicious but it also is a great way to use both leftover chicken and leftover bread. It's a great Twist on chicken and dressing all in one comforting casserole.

Provided by Robin Lieneke

Categories     Chicken

Time 55m

Number Of Ingredients 16

4 chicken thighs, boneless skinless, diced in 1-inch cubes
1/2 lb bacon, cut into 1-inch pieces
1/2 onion, diced
1/4 c green pepper, diced
2 stalk(s) celery, diced
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp poultry seasoning
1 pkg ranch dressing mix
1 pkg hamburger buns, diced into 1-inch cubes
2 c heavy cream
1 c milk
3 eggs
1 tsp mustard
1 c cheddar cheese, shredded
1 c parmesan cheese, shredded

Steps:

  • 1. Put the bread cubes on a sheet pan in a single layer. Spray with butter flavored no stick spray and sprinkle with 1/2 tsp. of poultry seasoning and 1 tbsp. of ranch dressing mix. Bake in a 400-degree oven for 10 minutes until slightly crispy. Let cool slightly and then put in a large mixing bowl.
  • 2. Saute bacon until crispy and remove from skillet. Drain on paper towels and set aside. Remove all but 2 tbsps. of bacon grease from pan and add one tbsp. of olive oil. Add onions celery and green peppers and sprinkle with 1/2 tsp. of poultry seasoning and 1 tsp. of ranch dressing mix. Saute until onions are translucent.
  • 3. Pour the onion mixture over the cubes of bread including all pan drippings. In the same skillet add one tbsp. olive oil and 2 tbsps. butter. Sprinkle chicken with 1/2 tsp. poultry seasoning and 1 tbsp. ranch dressing mix. Saute until chicken is no longer pink throughout. Pour chicken and pan drippings over the bread mixture. Add reserved bacon pieces and 1/2 cup of Parmesan and all of the cheddar cheese. Toss together lightly until combined.
  • 4. In a medium bowl mix milk, heavy cream, eggs, mustard, 1/2 tsp. poultry seasoning and remaining ranch dressing. Mix until thoroughly Incorporated. Pour this mixture over the bread and chicken mixture and stir together. Let sit for 10 minutes
  • 5. Pour the chicken and bread mixture into a 8 by 11 pan which has been sprayed with no stick spray. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 45 minutes. Let stand 5 to 10 minutes before serving.

BBQ CHICKEN AND APPLE BREAD PUDDING



BBQ Chicken and Apple Bread Pudding image

To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
6 tablespoons butter, divided
1 large sweet onion, thinly sliced
2/3 cup barbecue sauce, divided
2 cups diced cooked chicken
2 large eggs, beaten
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups shredded Monterey Jack cheese
1 small green apple, peeled and diced
Minced chives

Steps:

  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside., Pour 1/4 cup barbecue sauce over chicken; toss to coat., Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine., Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Nutrition Facts : Calories 465 calories, Fat 25g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 1028mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 21g protein.

CHICKEN PUDDING



Chicken Pudding image

This is a great chicken dish. It's easy enough for every day, yet fancy enough for guests. The puffy pudding-like topping and chicken gravy make for a satisfying comfort-food dish. This is also a great way to use up left over fried chicken.

Provided by Pokey in San Antonio

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -5 lbs chicken (cut up)
1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 cups chicken stock
1 egg
2 egg whites
1 cup milk
3 tablespoons butter
3 tablespoons parsley (minced)
1 teaspoon thyme (fresh or chopped)

Steps:

  • Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
  • Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
  • Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
  • Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
  • Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.

Nutrition Facts : Calories 895.1, Fat 50.1, SaturatedFat 17.5, Cholesterol 246.8, Sodium 917.7, Carbohydrate 51.7, Fiber 1.6, Sugar 4.2, Protein 55.5

CHICKEN PUDDING



Chicken Pudding image

The name of this recipe is what caught my attention too. I can only think of chocolate when it comes to pudding, so I was very curious. This recipe is a chicken bread type casserole that puffs up because of the eggs. I was so intrigued with the idea that I made it right away. It is a little time consuming to make it the way the recipe says, but because we enjoyed it so much, next time I am going to cheat and use rotisserie chicken and heated canned chicken broth. This has such a good homey taste, almost like chicken and stuffing but more like maybe chicken and dumplings. I was afraid it might be a little bland, but really it wasn't and well, it just hits the spot. Oh this recipe comes from Southern Living magazine, orginated though by a lady by the name of Mama Dip.

Provided by lisar

Categories     Poultry

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 (5 lb) whole chickens
4 carrots
4 stalks celery
1 large onion, quartered
1 1/2 teaspoons salt
1 teaspoon pepper
6 tablespoons butter
1 tablespoon chicken bouillon granule
1 teaspoon poultry seasoning
1/4 cup shortening
2 cups self-rising flour
3/4 cup milk
3 large eggs, lightly beaten
1 cup coarsely crushed saltine crackers (about 24 crackers)
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Combine first 6 ingredients and water to cover in a large Dutch oven.
  • Bring to a boil over medium-high heat; reduce heat, and simmer 1 hour or until tender.
  • Remove chicken and cool.
  • Pour 6 cups broth through a wire-mesh strainer into a large bowl, discarding solids.
  • Reserve remaining broth for later use.
  • Whisk 6 tablespoons butter, bouillon granules, and poultry seasoning into strained broth until smooth.
  • Set aside to cool.
  • Cut shortening into flour with a pastry blender or fork until crumbly.
  • Add milk, stirring just until dry ingredients are moistened.
  • Spread dough to a 1/2-inch thickness on a lightly greased baking sheet, forming 1 large hoecake (I call it a"biscuit").
  • Bake at 400° for 25 minutes or until golden brown.
  • Cool on wire rack; break into pieces.
  • Skin, bone, and coarsely chop chicken.
  • Layer chicken and hoecake pieces in a lightly greased 13-x 9-inch baking dish.
  • Whisk together chicken broth mixture and eggs; pour evenly over chicken and hoecake pieces.
  • Stir together cracker crumbs and 1 tablespoon melted butter; sprinkle evenly over top of chicken mixture.
  • Bake at 375° for 30 minutes or until golden brown and set.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 606.3, Fat 39.8, SaturatedFat 14.1, Cholesterol 194.4, Sodium 1069.4, Carbohydrate 29.2, Fiber 2.1, Sugar 2.4, Protein 31.4

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