Church Chicken Hot Dish Recipes

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CHURCH SUPPER HOT DISH



Church Supper Hot Dish image

This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! -Norma Turner, Haslett, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
2 cups sliced peeled potatoes
2 cups finely chopped celery
3/4 cup finely chopped carrots
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter
1 cup water
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (5 ounces) chow mein noodles, divided
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

Nutrition Facts : Calories 339 calories, Fat 20g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 537mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

CHICKEN POT HOTDISH



Chicken Pot Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 5 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
3 carrots, chopped into 1/2-inch pieces
1 large onion, finely chopped
Kosher salt
6 tablespoons all-purpose flour
3 cups whole milk
Chicken soup mix for 3 cups broth (about 1 tablespoon)
1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-by-3/4-inch pieces
3/4 cup frozen peas
1/2 teaspoon dried thyme
Freshly ground black pepper
1 1/2 pounds frozen tater tots
Ketchup, for serving, optional

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  • Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

CHURCH CHICKEN HOT DISH



Church Chicken Hot Dish image

When my Grandma went into assisted living I inherited her recipe collection, I've spent years going throught them and saving them on my computer. This recipe was from the ladies at her church they would make it for church potlucks.

Provided by susan simons

Categories     Chicken

Number Of Ingredients 8

1 c celery, diced
2 small onions, diced
1 1/3 c uncooked rice
3 c chicken cooked and diced (i seasoned with adobo and sage)
2 can(s) cream of mushroom soup (i used cream of chicken soup with herbs)
2 can(s) chicken with rice soup
salt and pepper to taste
1 can(s) frenches fried onions

Steps:

  • 1. Suate celery and onion until almost done. Cook rice. Combine all ingredients in a casserole dish.
  • 2. Bake 30 minutes @ 350 degrees.
  • 3. Top with French fried onions, or crushed potato chips and cook 15 more minutes.

CHURCH'S FRIED CHICKEN RECIPE - (3.8/5)



Church's Fried Chicken Recipe - (3.8/5) image

Provided by RJamoralin

Number Of Ingredients 13

1 tablespoons sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

Steps:

  • Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.

CHURCH DINNER CHICKEN



Church Dinner Chicken image

This "church dinner chicken" is just like the recipe mom used to make - tender and juicy, nicely spiced and cooked until falling off the bone.

Provided by Laurie Neverman

Number Of Ingredients 11

3/4 cup flour (or gluten free flour blend such as Namaste)
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch thyme
pinch poultry seasoning
1 teaspoon paprika
1/2 teaspoon dried parsley flakes
salt and pepper to taste
1 chicken, cut up
Oil for frying such as lard, refined coconut oil or palm shortening

Steps:

  • Mix all dry ingredients in a gallon baggie or bowl.
  • Rinse your chicken well and cut your chicken into pieces for frying.
  • Preheat your oven to 350°F, and prepare a medium roasting pan by placing a stalk or two of roughly chopped celery and a little water in the bottom.
  • Place about 1 inch of frying oil in a large skillet and heat to around 350-375°F.
  • As the oil heats, coat your chicken in the seasoning mixture, either by shaking it in the gallon bag or dredging it in a bowl. Shake off excess coating.
  • Place piece skin side down in the hot oil.
  • When the first side is nicely browned, flip over and repeat on other side.
  • Placed browned pieces into roasting pan. Continue process until all pieces are browned.
  • Cover and roast in oven at around 350°F for one to one and half hours. Chicken should be tender enough to fall easily from the bone.

CHICKEN HOT DISH



Chicken Hot Dish image

This is one of our family favorites. It's creamy, delicious, and they won't mind eating their veggies. :)You can also add some shredded cheese if desired.

Provided by Nicole Brummett

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (26 ounce) package shredded hash brown potatoes, , thawed
1 (24 ounce) package frozen california-blend frozen vegetables
3 cups cubed, cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup chicken broth
3/4 cup French-fried onions

Steps:

  • In a greased 13x9x2 inch baking dish, layer the potatoes, vegetables, and chicken.
  • In a bowl, combine soups and broth; pour over the chicken (dish will be full).
  • Cover and bake at 375 degrees for 1 hour.
  • Uncover; sprinkle with onions.
  • Bake 10 minutes longer or until heated through and onions are golden brown.

Nutrition Facts : Calories 422.9, Fat 21.6, SaturatedFat 3.4, Cholesterol 4.1, Sodium 1211.1, Carbohydrate 50.7, Fiber 4, Sugar 3, Protein 6.5

CHURCH CHICKEN CASSEROLE



Church Chicken Casserole image

Recipe given to me for a church function and quickly became one of my family's favorites. Thanks, Michelle Gardiner :).

Provided by Natures Cuisine

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts
2 (10 ounce) cans cream of chicken soup
1 cup sour cream
Ritz cracker, 1 tube crushed
1/4 cup butter, melted
1 tablespoon poppy seed
cooked rice, hot

Steps:

  • Preheat oven to 350 degrees.
  • Cook chicken breasts and cut into bite-sized cubes. Place in bottom of a 9x13 inch pan.
  • Combine soup and sour cream. Pour on top of chicken.
  • Combine crackers, butter and poppy seeds. Layer on top of soup mixture.
  • Bake for 30 minutes. Serve over hot rice.

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN COPYCAT)



Honey Butter Biscuits (Church's Chicken Copycat) image

Light, soft drop biscuits are brushed with honey butter, baked to golden brown, then coated in more honey butter for a delicious, sweet bread that will have everyone asking for seconds!

Provided by Danelle

Time 25m

Number Of Ingredients 9

4 tablespoons butter
1/3 cup honey
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cream of tartar
1/2 cup cold butter, diced
2/3 cup milk

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
  • Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
  • In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
  • Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.

Nutrition Facts : Calories 218 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 350 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

This cheesy chicken noodle casserole recipe from Paula Deen is a popular comfort food and potluck dish. Ingredients include shredded chicken, egg noodles and cheddar cheese. Prep time is approximately 10 minutes and cooking time takes 45 minutes at 350°F.

Provided by Paula Deen

Categories     cheesy     comfort food     potluck

Time 10m

Yield 6

Number Of Ingredients 11

2 cups cooked and shredded chicken
4 cups cooked and drained egg noodles (approximately 2 cups uncooked)
½ cup sour cream
1 cup milk
3 cups grated cheddar cheese
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 clove garlic, minced
½ teaspoon red pepper flakes
1 can cream of celery soup

Steps:

  • Preheat oven to 350 °F. Grease 9 x13 inch baking dish.
  • In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream, soup, and noodles into cheese mixture. Stir until the noodles are coated with mixture.
  • Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
  • Remove from oven and let cool slightly before serving.

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