- BBQ BAKED CHICKEN
- 2 lb. chicken, cut into pieces
- 3 T. butter
- 1/2 cup BBQ sauce
- 1/2 cup water
Brown chicken in butter and place in baking dish
Combine water and BBQ sauce and pour over chicken
Cover with foil
Bake at 350 for 35 minutes
Remove foil for the last 10 minutes so that chicken will brown
- CHICKEN & DUMPLINGS
- 1 whole chicken
- 2 cans of canned buttermilk biscuits
- 1 can corn
- 1 can lima beans or peas or zucchini
- salt & pepper
Boil chicken in large pot of water for one hour. De-bone into small pieces and put chicken back in liquid (I like to put it in the fridge overnight and then skim the fat off the top the next day). Reheat chicken in broth with vegetables. Make sure there is enough broth covering all the chicken in the pot. TIP: After it boils, lower stove to simmer and add the biscuits on top of the chicken. Cover for 15 to 20 minutes, checking occasionally to make sure it's not sticking on the bottom. Salt and pepper to taste.
- CRANBERRY CHICKEN
- 4 large chicken breasts
- 1 (16 oz) can cranberry sauce
- 1 large apple peeled and chopped
- 1 t. curry powder
- 1/3 cup walnuts (optional - I prefer recipe without the nuts)
place chicken in greased 9 x 13 dish.
Bake uncovered at 350 for 20 minutes.
Combine all other ingredients and spoon over chicken.
Bake another 25 minutes.