Mom's Chicken Legs Recipe

This is a recipe that I think my mom would make and still makes for every family picnic.  It is so good, but as a kid, I think I stopped eating it because I simply had had my fill of them.  Now with my own kids, we are re-discovering them!  This is a great summer recipe, but it is salty.  I haven't played with it at all to offer any alterations, yet.  I'll have to edit this if I figure that out!  In the meantime, if you have any suggestions for improvement on sodium, please feel free to comment!  Otherwise, enjoy the yumminess!

Robusto Italian Dressing
Celery Salt
Paprika
Chicken legs

1. Coat chicken with dressing and celery salt.  (Mom, really coats well-- no measuring involved here!)
2. Sprinkle with paprika
3. Bake at 350 degrees for 1 1/2 hours.

*Note: for our family picnics, I vaguely remember a crockpot being used.  Was this just to keep them hot?  I'll get back to you on that... Mom, feel free to comment!

Cheesy Chicken Quiche

This is one of my crockpot favorites.  (So much so, I think I've burnt my family out of eating it!  It is currently and very sadly out of my meal rotation.)  This recipe is so incredibly easy and so good!  I literally throw the chicken from the freezer into the crockpot and let it cook all day long.  The rest of the ingredients go in for just about an hour (though I give it longer, since it sometimes isn't quite ready when I want it to be!)  One word of caution, I've tried with varied success adding vegetables to this dish.  To me, it begs for them.  However, if you are throwing in frozen veggies, you'll need more time for the meal to cook on the end.  The veggies may also add some unwanted water causing you to question whether or not the egg has set.  You may have better luck thawing the veggies first and draining them.  Enjoy!  Oh, and thanks for another great one, Stephanie!

2 T corn oil
2 lbs chicken breasts
3/4 c flour
3/4 t bk powder
1/2 t salt
1 c evaporated milk
2 eggs, beaten
1 c sh cheddar cheese
2 T chopped onion
2 t dried parsley flakes

1. Coat crock with corn oil. Cook chicken on low 6-8 hours or high 3-4 hours or until fork tender. 2. Stir together flour, bk powder, salt, milk, eggs.
3. Fold in cheese, onion, & parsley. Pour over chicken & cook 1 hour on high. Serves 6. 

Chicken with Rosemary Sauce

A couple of years ago (back when we were gung ho about having fresh produce from a garden), we planted some rosemary in our front flower bed.  Of all of the plants that year, this one gave us the most yield, and continues to do so.  I love rosemary.  I love the smell, I love the taste...  hmmmm.  This recipe is again from Stephanie's blog, and it is definitely my go-to recipe for when I don't know what to cook even when company is coming over.  I always have everything on hand, it's quick, it's easy, it's healthy, and don't forget so yummy!

1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half

1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve

183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber

Chicken Divan

Quite honestly, I don't remember this recipe very well.  I know I liked it, or it wouldn't be on here.  I'm thinking that the reason I don't make it too much is that I don't typically buy swiss cheese.  Not sure why, as the wine and swiss cheese is a great combination.   Hmmm... think I'll have to add this back to my repertoire, it sounds pretty yummy to me right now!  From Stephanie at Aggieland Mommy Cooks

2 c frozen chopped broccoli
3 T butter
3 T all purpose flour
1/8 t pepper
dash ground nutmeg
3/4 c light cream or milk
1/2 c chicken broth
1/2 c shredded swiss cheese
2 T dry white wine
1 1/2 c cubed cooked chicken or turkey
3 T grated Parmesan cheese
paprika

1. Preheat oven to 350.
2. Cook broccoli according to package directions; drain. Arrange in 10x6x2" baking dish.
3. For sauce: in medium saucepan, melt butter. Stir in flour through nutmeg. Add cream and broth all at once. Cook & stir til thickened and bubbly.
4. Add swiss cheese and wine, stirring until cheese melts.
5. Pour half of sauce over broccoli. Top with chicken, then remaining sauce. Sprinkle with Parmesan and paprika.
6. Bake about 20 minutes or til heated through.

Slow Cooker Chicken and Rice

Here's another easy and yummy crockpot recipe from Stephanie's blog.  (Originally from Paula Deen's Magazine Jan/Feb '09)  We love this recipe.  I've made the leftovers into a soup with great success.  I imagine you could also use the leftovers in the Easy Pot Pie recipe as well (I would just add some veggies).

2 boneless, skinless chicken breasts cut 1/2" pieces
2 10 3/4 cans cream chicken soup
4 oz can sliced mushrooms, drained
1 t paprika
16 oz sour cream
hot cooked rice (4 servings or more)
green beans *optional

1. In 4 qt SC, combine chicken, soup, mushrooms, and paprika.
2. Cover and cook on high 4 hours or low 8 hours.
3. Stir in sour cream 30 minutes before serving.
4. Serve over hot cooked rice and with green beans if desired. Garmish with paprika. 4-6 servings