Best 6 Hearty Chicken Club Recipes

CHICKEN CLUB CASSEROLES

Steps:

• Preheat oven to 375°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach. , Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese., Cover and bake until bubbly and cheese is melted, 35-40 minutes. Freeze option: Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake until bubbly, 60-70 minutes.,

HEARTY CHICKEN AND NOODLES

Steps:

• In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
• Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
• Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
• Then after 5 minutes stir in 1 cup of milk and the frozen peas.
• In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
• Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
• Finally add the cooked shredded chicken and let the soup simmer until thickened.
• Remove from heat and serve hot topped with fresh chopped parsley (optional).

IMPOSSIBLY EASY CHICKEN CLUB PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray (without flour). In pie plate, layer chicken, ham, bacon and cheese.
• In medium bowl, stir Bisquick mix, milk, eggs and 1/4 cup of the dressing with whisk or fork until blended. Pour over ingredients in pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
• Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining 1/4 cup dressing. Cut pie into wedges; top each wedge with lettuce mixture.

HEARTY CHICKEN BAKE

Steps:

• Preheat oven to 375.
• In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions.
• Mix thoroughly.
• Spoon potato mixture into greased 2 Qr. casserole.
• Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell.
• In large bowl, combine chicken, veggies, soup, milk and seasonings.
• Pour into potato shell.
• Bake uncovered 30 minutes or until heated through and bubbly.
• Top with remaining 1/2 c cheese and 2/3 c french fried onions.
• Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted.
• Let stand 5 minutes before serving.

HEARTY CHICKEN STOCK ALA CIA

Steps:

• Thoroughly rinse the chicken bones, and combine them in a large stockpot, along with the water. Chef's Note: If you have a butcher shop, close at hand you can probably get all the chicken bones you need.
• Bring to a boil over low heat.
• As the mixture comes to a boil, skim off the foam, and scum that rises to the surface. Continue to skim the surface on a regular basis, until the mixture comes to a boil.
• Chef's Note: The skimming of the stock is very important, because it removes impurities that could adversely impact the flavor of the end product.
• Turn the heat down, and simmer slowly for three hours. The stock should smell very fragrant. Chef's Note: Simmering is not boiling. In a simmer there are occasional bubbles breaking the surface, and very little movement in the pot.
• Add all the veggies and continue to simmer for an additional hour. Chef's Note: You could tie all the veggies together in cheesecloth (called a: sachet´ d´epices); however, since you are going to strain the veggies out of the stock at the end, I don't really see a need.
• At the end of that final hour, strain the stock through a china cap, or other fine mesh strainer, lined with cheesecloth. Press lightly on the solids to extract the liquid.
• Chef's Note: The biggest mistake in making a good stock is in leaving the veggies in over an hour. After an hour, the veggies have given up all they can to the stock, and overcooking them will release sulfuric compounds... I HATE it when that happens.
• Chill in an ice bath, or overnight in the refrigerator, and then skim off any fat that accumulates on the surface. And there you have it, excellent, well flavored chicken stock.
• Chef's Note: You can brown the bones in the oven a bit before beginning the process to give the stock a richer flavor.
• Stock Versus Broth Stock: A strained liquid that results from simmering bones, herbs, and vegetables in water. Used as a basis for soups or sauces. Broth: A flavorful, aromatic liquid made by simmering water with meat and vegetables. Usually, for only an hour.

HEARTY CHICKEN & NOODLE CASSEROLE

Steps:

• 1. Pre heat oven to 400 degrees. Stir soup, milk, black pepper, parmesan cheese, vegetables, chicken, and noodles in a large bowl. Pour mixture in a greased 1 1/2 qt. casserole.
• 2. Bake in oven for 25 minutes, or until hot. Stir. Top with cheddar cheese, and serve with a nice green salad. Options: 1. omit cheese, and top with 1/2 cup french fried onions from a can. 2. Use 2 cups cooked, and drained, corkscrew pasta instead of noodles.