Matzoh And Chicken Casserole Recipes

MATZOH AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400°F.
• In a large bowl, beat the eggs until frothy, then stir in the onions, dill, parsley, salt, and pepper. Add the chicken and stir until thoroughly coated.
• Coat a 8 or 9-inch square baking dish with oil, butter, or spray.
• Dip a matzoh into the chicken stock until well moistened. Lay it in the bottom of the baking dish, then spread half the chicken and egg mixture evenly over it.
• Moisten a second matzoh, lay it over the chicken and egg mixture, and top with the remaining chicken and egg mixture. Moisture the third matzoh and place on top.
• Bake in the middle of the oven for 30 minutes or until the top is browned. Serve at once.

JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)

Steps:

• In large stew pot, add all soup ingredients.
• Cover with water, top pot with lid and simmer until chicken falls off bone.
• Remove celery and onion.
• Bone chicken and reserve.
• Add matzoh dough to simmering broth, cooking until done*.
• Add chicken to broth: serve hot.
• *MatzohBall directions: Mix fat and eggs together.
• Add matzoh meal and salt.
• When well blended, add soup stock/water.
• Cover bowl and place in refrigerator 20 minutes.
• Into simmering soup, drop matzoh mixture by tablespoons.
• They will form balls and float to the top.
• Cover pot and cook about 20 minutes.

LEMON BAKED CHICKEN

Steps:

• Grate rind of the whole lemon and set aside.
• Cut lemon in half and squeeze juice from one half of the lemon over the chicken.
• Mix Matzo Meal with salt and paprika.
• Beat egg with water.
• Dip chicken cutlets first in egg mixture and then in the meal mixture.
• Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole.
• Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon.
• Add Condensed Clear Chicken Soup.
• Cover and bake in over at 350 degrees for 30 minutes our until chicken is tender.

CHICKEN MATZO BALL STEW

Steps:

• Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
• Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
• About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
• Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.