Cooking, eating, entertaining, having a good time... it's why I collect recipes and share them. Plus I'm half Hungarian,that explains alot.
Mom Fixed Many of these Recipes
Family Favorites for a Comfy Home Cooked Dinner
Cold weather makes us want to cozy up inside with something delicious and filling. Preferably with ingredients that we enjoyed growing up or which make us remember happy days.
For me, Chicken Paprikas is my most memorable and comfort giving chicken recipe, but for my husband it is Chicken and Dumplings. As a young wife and mother I often made Chicken Divan, or the more prosaically named "Chicken and Broccoli Casserole".
If you are looking for good ideas of something, warm, and nourishing to cook with either chicken pieces or cooked leftover poultry, here are time tested favorites. I include the recipe for Chicken Divan here, and suggest, or give basic instructions for nine other recipes.
Economical, Tasty, Easy to Prepare
Three qualities of the classic chicken recipes our mothers and grandmothers cooked were: (1) they should be economical to make, (2) appeal to tastebuds, (3) and be easy to prepare. That last point is very important for busy people today.
Roast Chicken Recipes
- 10 Meals To Make With Roast Chicken
First roast a chicken, it's easy, then make any of 10 delicious delicious dishes from all sorts of fine world cuisines.
This recipe originated in New York at the Divan Parisien restaurant, but American cooks everywhere took the basic ingredients and method and made many recipes that included the time saving ingredients of the day (Campbell soups, in particular).
It doesn't take that much effort to make the Mornay sauce, duplicating the original and making it more healthful. This way it returns to our table with less salt and without additives.
Try It Tonight!
Try out this delicious chicken dish and then take a look at the list of the other nine, read a bit of culinary history and have a great meal. Bon appetit!
Tasty Chicken Divan
|Prep time||Cook time||Ready in||Yields|
- 2 boxes or 2 bunches Broccoli, frozen or fresh
- 4 Chicken Breasts, boneless
- 3 tablespoons Flour
- 3 tablespoons Butter
- 3/4 cup Chicken Broth
- 1/2 cup Milk, or Half and Half
- 1/3 cup Cooking Sherry
- 1/2 cup Gruyère Cheese, shredded
- 1/2 cup Parmesan, shredded or grated
- 1 tablespoon lemon juice
- More Parmesan to cover
- Buttered bread crumbs, for top (optional)
- Cooked Rice for 4 people
Dice Cooked Chicken into Bite-sized Pieces
- Cook the chicken breasts in simmering water. Or use 4 cups of rotisserie meat.
- Thaw frozen or cook fresh broccoli until just tender. Steaming lends more nutrition to the meal. 2 – 3 minutes
- Preheat oven to 375°F
- Make Mornay Sauce: In heavy saucepan melt the butter; whisk in the flour; pour in milk and whisk; cook until thick. Add cheeses. Stir in wine, add salt and pepper to taste.
- Butter casserole dish; layer broccoli, chicken and sauce. Repeat layers. Sprinkle all with more Parmesan cheese. Add some buttered breadcrumbs if desired.
- Bake 35 - 40 minutes. Serve over rice.
King Ranch Casserole
Bit O' History
invented early in the twentieth century and named after Italian opera star, Luisa Tetrazzini. This casserole has many guises, but can be made with chicken and boasts a flavorful cream and wine sauce poured over spaghetti noodles and baked.
King Ranch Casserole:
Not from the King Ranch, this casserole gives chicken South Texas flavors. It is so venerable and beloved in its Tex-Mex territory that some think it should be designated the Texan state dish. "Texas take on chicken à la king"
Basically, make a white sauce with chicken stock, add sauteed mushrooms, bell peppers, onion, and a few green chiles, minced garlic and Ro-Tel (nothing takes the place of a can of Ro-Tel). Then moisten tortillas with chicken stock, layer tortillas, sauce, and then cooked chicken, with layers of shredded cheese (Jack or similar type), lasagna-style. Bake.
Chicken A La King
This predates King Ranch and is considered the base for it. A casserole that uses cooked chicken and vegetables in a creamy sauce. It is a family favorite for generations. The story according to Epicurious is:
E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.
Originally created by a chef in the Divan Parisienne Restaurant in the New York Chatham Hotel, this became a mainstream favorite when Mom's everywhere discovered how easy it was to make. It combines chicken, broccoli, savory seasoning in a cream sauce.
French Coq Au Vin
10 Fantastic, Classic Chicken Dishes
5 Recipes For Uncooked Chicken:
Start with raw chicken pieces that you either cut up yourself, or buy as your favorite chicken parts.
- Chicken and Dumplings
- Coq Au Vin
- Chicken Paprikash
- Spanish Rice and Chicken (Arroz Con Pollo)
- Filipino Chicken Adobo
5 Recipes For Cooked Chicken
Cook chicken beforehand, roast or stewed, and then cut into bite-size pieces. Frozen or canned pre-cooked chicken is also available for these easy recipes.
Most are casseroles:
- King Ranch
- A La King
- Chicken and Broccoli (I always called it "Chicken Divan")
- Chicken Pot Pie
Authentic Chicken Adobo
- Famous Hungarian Chicken Paprikash
Make authentic Hungarian Paprikas and delight your friend and family. The underestimated cuisine that is world class deliciousness has a number of key recipes. This is one of the finest.
French Comfort: Coq Au Vin
The Story Behind Famous National Poultry Dishes
French, Hungarian, Asian cuisines are famous far beyond the borders of the countries represented by them. Why have they become so famous? The answer may be no more mysterious than the delicious flavor that crosses borders effortlessly.
Coq au Vin
The English translation of "rooster in wine" is not as evocative a name as the original French one. The slow cooking and hearty ingredients combined with the rich flavor of the wine makes familiar fare magnifique. The story goes that King Henri IV of France promised every home a "chicken in their pot", and a French chef, Paul Bocuse, arose to the occasion with this braised stew.
Chicken and Dumplings
Beloved all over America, but especially by German immigrants and Southerners, this is a one pot stew. Although there is speculation about the origins, I favor the idea that many Europeans loved this as a variation of their noodle dishes- the dumpling being something of a large, fat noodle!
Perhaps it came to popularity once again during the Great Depression, but it predates that time by centuries.
Not possible before the Ottoman empire imported New World peppers sometime during the 16th century, the Hungarian paprika spice is now the emblem of all Hungary's cookery. Matched with a cooling dollop of sour cream to the sauce, and chicken is transformed into a delight.
Filipino Chicken Adobo
This may be the unofficial national maindish, but it is the most recognizable Philippine entrée to most of us. The method of marinating predates the Spanish name of "adobo", and the flavors of soy sauce and ginger are a basic part of Asian cooking. I think the resulting flavor is addictive- it is that delicious.
Many recipes calling for cooked chicken can be made with turkey instead, and vice versa.
Soy Sauce Marinated Legs with Asian Flavor
Tip: Take Time to Cook
The quickest way to whip up a meal is to use pre-cooked ingredients, but for economical and more nutritious meals home cooked from scratch is best. The best of both can be accomplished with combining days when you cook enough chicken to be used in casseroles which call for ready cooked meat, AND use freshly purchased poultry to use in dishes such as roasted and stewed meals.
Designate "cooking days" when you make more time intensive meals. Save the cooked chicken in storage bags or containers for later in the week.
Chicken and Rice
Arroz con Pollo
Treasures By Brenda from Canada on April 29, 2015:
I love chicken and some of these recipes bring back memories!
peachy from Home Sweet Home on March 16, 2015:
awesome recipes, the pictures alone are making me hungry
Devika Primić from Dubrovnik, Croatia on October 30, 2014:
Incredible recipes! I like the photos. The tasty meals are worth trying for me. I like cooking different meals.