Back when I was a kid roast chicken was the highlight of our Christmas lunch. Unlike now we rarely had chicken, as they didn’t come prepared and packaged ready to cook and eat – Mum had to do that. The idea of turkey for Christmas lunch came along a deal later and I think the first one I cooked was probably in the late 70s and like this one had a forcemeat stuffing.
You might have to go to a specialty pasta store to get these large shells, I don’t think they’re readily available at my local supermarket, but it would probably be worth the trouble. Smaller noodles would work, but the large ones look terrific and set the dish above the average pasta bake.
I’ve made this yummy chicken and mushroom dish lots of times. I either cook a chicken myself or buy a BBQ one from the supermarket. I halve the recipe using only one chicken, which is all you need unless you’ve got a really big crowd. It’s easy to make and I serve it with rice or noodles and salad and it works really well.
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
Chicken rissoles can be a little bland, but this recipes throws in tomato, carrot and French Onion soup to really give them some zing. Mum must have added Parsley as well, as she’s written that in. I don’t know if she served them hot or cold, but I think they’d work well to take on a picnic.
I think I should have given this the title Cheat’s Chicken Stroganoff, because it definitely isn’t the traditional way to make it. This is a tasty quick and easy version. Ideal for those nights when you don’t have too much time and just want to get a meal on the table.
These are a great little idea – basically no chopping. Except for the chicken mince and the shallot the ingredients are things you’ve probably got in the fridge or cupboard. It’s just a matter of combining, shaping and frying the chicken balls and mixing up the sauce – easy as. While this recipe is for nibble size balls, you could easily turn them into patties for an easy entree.
I haven’t tried this rice lasagne, although I have made a chicken lasagne both with standard lasagne sheets and with Gluten Free ones. My original recipe uses plain flour like this recipe, but I simply substituted GF plain flour which worked fine. To be totally honest I’m not sure how close to lasagne this rice one would turn out, maybe it would be more a rice slice. I think you’d have to careful you didn’t overcook the rice or it could be quite soggy. Even so it’s probably worth a try.
This New Idea recipe suggests serving the chicken with a cucumber and red onion salad, which sounds like a good idea. Sadly though it won’t be a dish I’ll be making, as coriander isn’t popular in my household, I guess I could substitute parsley for it and hope for the best…..
Beb's Recipe Drawer 