Matzoh And Chicken Casserole Recipes

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.

PASSOVER CHICKEN CASSEROLE

Steps:

• mix all ingredients together.
• bake in greased, covered 2 1/2 qt.casserole for 1 hr @350 (l80 c).
• (I usually do not bake it covered.).

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.

CHICKEN-MATZO BALL SOUP

Steps:

• In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
• Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.