Crockette Chicken In Mushroom Gravy Recipes

CHICKEN CROQUETTES AND MUSHROOM SAUCE

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil.
• Cover, reduce heat, and cook 15 minutes or until chicken is tender.
• Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
• Position knife blade in food processor bowl.
• Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
• Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
• Remove from heat.
• Stir in chicken, egg substitute, salt, and pepper.
• Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
• Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
• Stir sauce into chicken mixture; shape into 6 croquettes.
• Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
• Bake at 375°F for 30 minutes or until thoroughly heated.
• Serve with Mushroom Sauce.
• Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Yield: 1 1/2 cups.

CROCKETTE CHICKEN IN A POT

Steps:

• Place vegetables in bottom of Crockette.
• Arrange chicken on top.
• Add salt and pepper.
• Pour water over all.
• Sprinkle with basil leaves, if desired.
• Cover; cook 7 to 10 hours.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

CHICKEN WITH MUSHROOM GRAVY

Steps:

• In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.

EASY CHICKEN CROQUETTES

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

BAKED CHICKEN WITH MUSHROOM GRAVY

Steps:

• In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
• Set oven to 425°F (set oven rack to lowest position).
• Pour the melted butter into a 13 x 9-inch baking pan.
• In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
• Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
• Place the chicken in the pan skin-side down.
• Bake uncovered at 425°F for 20 minutes.
• Turn the chicken over skin-side up and continue baking for 20 minutes.
• While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
• After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
• Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
• Sprinkle the top lightly with paprika.
• Reduce oven heat to 325°F.
• Cover pan with foil and continue baking for about 20 minutes.

CROCK POT BONE-IN CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• After removing the skin, sprinkle the chicken breasts with salt,pepper,lemon pepper,and paprika , then place in Crockpot.
• Mix together the remaining ingredients and pour over the chicken pieces.
• Cook on low 6-8 hours. Serve over Rice or egg noodles.