Gooseberry Patchs Chicken Italiano Recipes
GOOSEBERRY PATCH SWISS CHICKEN
This recipe is from the Gooseberry Patch Best-Ever Casseroles cookbook and was submitted by Paula Lichiello from Forest, VA. I am posting for safe keeping. Prep/cook times are approximate and I will update after I make it.
Provided by PSU Lioness
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Place chicken in a lightly greased 13x9" pan.
- Sprinkle with croutons, celery, onion, cheese and almonds.
- Add salt and pepper to taste; set aside.
- Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
- Cover and bake for 50 minutes.
- Uncover and bake an additional 10 minutes.
- Let stand 5-10 minutes before serving.
- NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.
Nutrition Facts : Calories 443.7, Fat 26.4, SaturatedFat 9.8, Cholesterol 95.3, Sodium 812, Carbohydrate 20.5, Fiber 1.4, Sugar 3.2, Protein 30.7
GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)
Found this recipe on Pinterest. The site is Jane's recipes from Gooseberry Patch's Slow Cooker Recipes by Jane Houin She noted that she could not find frozen egg noodles and used dried ones. I also used dried egg noodles and they turned out fantastic. I used 1 1/2 (10 oz) bags of dried noodles. I used a combination of breasts and thighs when I made it. I skipped shredding the chicken as it was so tender it just fell apart as I stirred it. You can also add veggies of choice to this as it cooks.
Provided by Kerena
Categories One Dish Meal
Time 8h5m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
- Cover & cook on low for 8 hours.
- An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).
Nutrition Facts : Calories 1183, Fat 44.3, SaturatedFat 20.4, Cholesterol 292.4, Sodium 2425.1, Carbohydrate 134, Fiber 5.6, Sugar 5, Protein 59.6
SIMPLE VELVET CHICKEN (GOOSEBERRY PATCH)
I found this in the Gooseberry Patch Best-Ever Casseroles cookbook and I'm posting for safekeeping. It was originally submitted by Katie French fro Portland, TX. Before you make it, you should know that it is NOT supposed to taste like the Asian Velvet Chicken. I will adjust cooking times after I make it.
Provided by PSU Lioness
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine chicken, soup and sour cream and spread in a greased 13x9" baking dish.
- Pour melted margarine over the top.
- Sprinkle with shredded cheese, then crushed crackers.
- Bake for 20 minutes.
Nutrition Facts : Calories 440.7, Fat 29.8, SaturatedFat 13.1, Cholesterol 130.2, Sodium 1178.6, Carbohydrate 8.9, Sugar 4.7, Protein 33.3
BALSAMIC ROSEMARY CHICKEN (GOOSEBERRY PATCH)
I found this in a Gooseberry Patch cookbook and I am posting for safe keeping. I will update the description after I make it later this week. It was originally submitted by Bobbi-Jo Thornton from Hancock, ME.
Provided by PSU Lioness
Categories One Dish Meal
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken in an ungreased 11x7 baking pan.
- Spread mustard over chicken; sprinkle with salt, pepper and garlic.
- Blend water and vinegar; sprinkle over chicken.
- Arrange one sprig of rosemary on each chicken breast; cover with aluminum foil and refrigerate for 2-3 hours.
- Bake, covered, at 350 for 25-30 minutes; uncover and bake for an additional 10 minutes, until chicken is golden and no longer pink in the center.
- Discard rosemary before serving.
Nutrition Facts : Calories 159.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 226.6, Carbohydrate 4.5, Fiber 0.3, Sugar 2.5, Protein 25.7
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