Yankee Chicken Recipes

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YANKEE CHICKEN



Yankee Chicken image

Make and share this Yankee Chicken recipe from Food.com.

Provided by -------

Categories     Whole Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cut-up fryer broiler chicken
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
0.5 (1 1/4 ounce) package onion soup mix
1/8 teaspoon pepper
1 (3 ounce) can chow mein noodles

Steps:

  • Place chicken in single layer in shallow 6 cup casserole dish.
  • Combine soup, sour cream, onion soup mix, & pepper & blend.
  • Spread over chicken.
  • Sprinkle with noodles.
  • Bake 1 hour at 375°F.

Nutrition Facts : Calories 810.8, Fat 57.8, SaturatedFat 19.6, Cholesterol 204, Sodium 1131.9, Carbohydrate 22.9, Fiber 1.1, Sugar 1.4, Protein 48.5

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING



Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories     Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350.
  • Rinse chicken, remove excess fat from around the cavity and pat dry.
  • Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
  • Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
  • Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
  • When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
  • Place the chicken in the bottom of a small roasting pan that has a cover.
  • Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
  • Tie the legs together to hold the stuffing in with kitchen twine.
  • Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
  • Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
  • Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
  • Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
  • Enjoy.

YANKEE CHICKEN POT PIE



Yankee Chicken Pot Pie image

A nontraditional slow cooker recipe. Instead of pastry crust, uses a mashed potato crust. Works better if you have two slow cookers and can make the crust and the filling simultaneously.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 9h

Yield 4 serving(s)

Number Of Ingredients 19

4 large russet potatoes, peeled (or not peeled)
1 cup sour cream or 1 cup half-and-half
4 garlic cloves, pressed
salt
fresh ground black pepper
1/4 cup finely chopped fresh chives
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups milk
1 pinch freshly grated nutmeg
salt
fresh ground black pepper
1 leek, white and green parts, thinly sliced
3 carrots, diced (or cut into rounds)
2 celery ribs, sliced
2 cups chicken or 2 cups turkey, cubed
1 cup frozen peas (or fresh)
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon coarsely chopped fresh parsley

Steps:

  • The crust: add potatoes to the slow cooker and cover with cold water.
  • Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
  • Drain off water and increase heat to high; cook for about 30 minutes, until dry.
  • Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
  • The filling: place a large saucepan over high heat and add 3 tablespoons butter.
  • Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
  • Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
  • Add in nutmeg and salt/pepper.
  • Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
  • Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
  • Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
  • Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
  • Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
  • Garnish with parsley and serve piping hot.

JACKIE'S CHICKEN SCAMPI - YANKEE KITCHEN



Jackie's Chicken Scampi - Yankee Kitchen image

This is one of my FAVE's; big on flavor, ease, and the use of common ingredients normally found in your kitchen. I've been making this recipe since I received it on June 2, 1997. I heard it given over a radio program called "The Yankee Kitchen" which was hosted by the late Gus Saunders. People would call into this radio program and give out their favorite recipes over the radio (AM station in Boston) and listeners would jot them down. I have many of these "jotted-down" recipes and they are treasures to me. The Yankee Kitchen is no longer on the radio and boy, oh-boy do I miss it and I especially miss Gus and all the callers. This recipe came from Jackie P....., a wonderful lady and a regular caller to the program.

Provided by ForeverMama

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs chicken breasts
3 -4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
6 tablespoons parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
4 tablespoons lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
Ritz cracker, crushed
grated parmesan cheese

Steps:

  • Cut fat from chicken if necessary. Cut chicken into bite-size pieces. Place chicken in a bowl or large ziplock bag.
  • Combine next 9 ingredients and add to chicken. Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
  • Place chicken mixture in a 7 x 11 pyrex pan.
  • Sprinkle with enough crushed Ritz crackers to cover the top evenly.
  • Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
  • Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking. Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
  • NOTE: Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size), it cooks quickly. Therefore, be careful not to overcook or else the chicken will be dry and unappealing.

Nutrition Facts : Calories 544.6, Fat 43, SaturatedFat 8.3, Cholesterol 109, Sodium 693.2, Carbohydrate 2.7, Fiber 0.6, Sugar 0.5, Protein 36.1

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