Crites Family Stuff

Ingredients for 6 servings

• 2 tbsp curry powder
• 1.5 tsp salt
• 3 tbsp butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 lbs chicken, cubed
• 1 cup coconut milk
• 1 tbsp tomato paste
• 4 cups water
• 2 cups peeled and cubed potatoes
• 2 cups cubed zucchini

Steps

1. Saute onion and garlic in butter for 2 minutes. Stir in spices and cook 1 minute. Add chicken and cook for 5 minutes, until almost done. Stir together coconut milk, tomato paste and water. Add to chicken. Simmer for 10 minutes, Add potatoes and zucchini. Simmer until potatoes are soft and sauce thickens, about 15 minutes. Serve with rice.

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Ingredients for 4 servings

• 4 chicken breasts
• 1 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
• 5 cloves minced garlic
• 1 tbsp dried parsley or 1/2 cup chopped fresh parsley
• 2 tbsp freshly squeezed lemon juice
• 3 eggs
• .33 cup grated Parmesan cheese
• 1 tbsp olive oil
• 5 tbsp butter

Steps

1. Place seasoned flour in large gallon sized ziploc bag. Set aside. In shallow pie plate, beat eggs until mixed and add parmesan cheese. Whisk to combine. Set aside.
2. In large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Let it begin to heat and sizzle while preparing the chicken. Make sure to not burn butter.
3. Put chicken in the bag of flour, shake to coat. Dip in egg/Parmesan mixture. Place chicken in the oiled skillet. Let chicken cook on one side for 1-2 minutes until a nice golden crust has formed. Carefully flip the chicken and let cook for 1-2 minutes on other side. Remove the chicken and place in a 9 x 13 pan and set aside.
4. In the same skillet, melt the remaining 4 tbsp butter. Add garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
5. Pour the sauce evenly over the chicken and bake for 35 minutes, until chicken is cooked through.

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Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• .5 cup butter
• 1 pkg Good Seasons Italian dressing mix
• 8 oz cream cheese
• 1 can cream of chicken soup
• .25 cup water

Steps

1. Combine chicken, butter, and Italian dressing mix in crock pot and cook on low 4-6 hours. Remove chicken, shred and set aside. Add cream cheese, soup, and water to the butter mixture in crock pot. Whisk out lumps. Return the shredded chicken to the crock pot and heat through. Serve over rice.

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Ingredients for 12 servings

• 1 large boiling chicken, about 5 lbs
• 1 cup of chicken fat
• 6 eggs, well beaten
• 1 cup of flour
• 1.5 quarts of milk (approximately)
• Favorite bread dressing

Steps

1. Cook chicken in water until tender. Season broth with salt, pepper, a little whole allspice, minced onion and celery. Remove chicken and let broth cool. Remove chicken from the bones. Skim 1 cup fat off top of broth and to this add the 6 well-beaten eggs. Salt to taste. Mix flour with enough milk to make a thin paste. Add to the fat and egg mixture and enough more milk to make 2 quarts of this mixture. Cook over low heat, stirring until thick. Add the cut-up chicken and cool.
2. Prepare favorite bread dressing (or two packages prepared dressing). Moisten dressing with chicken broth. Place a layer of dressing in a well-buttered baking pan, then cover with chicken sauce and continue alternating layers ending with the sauce. Sprinkle bread crumbs or crushed potato chips on top. Cover with foil and bake an hour at 350F. Remove cover for last ten minutes.

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Ingredients for 6 servings

• 1 tsp salt
• .25 tsp pepper
• .25 tsp paprika
• .25 tsp lemon pepper
• 6 boneless, skinless chicken breasts, cut into pieces
• 1 can cream of chicken soup
• 1 cup sour cream
• .5 cup chicken broth

Steps

1. Combine all spices together and rub into the chicken. Place in crock pot. Stir soup, sour cream and chicken broth together and pour over chicken. Stir. Cook on low for 4-5 hours, stirring occasionally. Serve over rice.

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Description

A family favorite.

Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 cup plain yogurt, Greek style
• 1 tbsp lemon juice
• 2 cups grated cheddar cheese
• 2 large boneless chicken breasts, cooked
• 2 large bunches broccoli

Steps

1. Shred chicken, set aside. Clean and cut up broccoli into florets. Steam them to just tender. Drain and set aside. Mix the yogurt, soup, and lemon juice together. In a casserole dish, spread a large spoonful in the bottom, then layer half the broccoli, half the chicken, half of the soup mixture, and half the cheese. Repeat the process with the remaining ingredients. Bake at 350F for 30 minutes, or until hot and bubbly.

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Ingredients for 20 servings

• 3 cloves minced garlic
• 2 large peppers, red and or green, chopped
• 1.5 large onions, chopped
• 27 oz can of chicken broth
• 1 tsp black pepper
• 1.5 tbsp chili powder
• 2 tsp cumin
• .125 tsp cayenne
• 29 oz can tomatoes with juice
• 2 cans kidney beans, (or navy, pinto or black beans)
• 16 oz canned chopped green chilis
• .75 tsp salt or tomato bouillon
• 10 oz frozen corn
• 2 lbs chicken breast, cooked and diced

Steps

1. Throw all together in a large pot and simmer for 30 minutes. Serve with tortilla strips, avocados, grated cheese, and salsa if desired.

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Ingredients for 4 servings

• 1 roasting chicken (about 4 lbs)
• 12 oz pkg herbed bread stuffing
• 1 cup water
• 1 tbsp butter
• 1 large onion, chopped
• .75 cup frozen spinach, thawed and chopped
• 2 oz prosciutto ham, cubed
• 2 cloves garlic, minced
• 2 tsp dried sage
• .5 tsp dried rosemary
• 2 tbsp heavy cream
• 2 tbsp lemon juice

Steps

1. Preheat oven to 350F. Place roasting rack in large roasting pan. Rinse chicken and pat dry.
2. In large bowl, toss stuffing with water. In a large skillet melt butter over medium heat. Add onions, spinach, ham, garlic, sage, and rosemary. Saute until tender, about 5 minutes.
3. Add spinach mixture to stuffing. Stir in cream and lemon juice, mix well.
4. Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken and place on roasting rack.
5. Roast chicken until a meat thermometer inserted in the thigh, not touching bone, registers 180F and chicken is golden, about 1 hour 45 minutes.

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Ingredients for 6 servings

• .5 large onion
• 1.5 tsp butter
• 4 cups chopped chicken
• 10 oz can cream of chicken soup
• 1 cup sour cream
• .5 cup milk
• .5 cup chopped pimento
• 1 cup shredded mild cheddar cheese, divided
• 6 frozen biscuits, thawed

Steps

1. Preheat oven to 350F. Grease the bottom and sides of an 11x7 baking dish.
2. Chop onion. Heat butter in a small skillet over medium-high heat and stir in onion. Saute until tender.
3. Combine onion, soup, sour cream, milk, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.

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Ingredients for 6 servings

• 1 rotisserie chicken, boned (can be boiled or grilled as well)
• .5 cup chopped onions
• .25 cup chopped celery
• 1 cup diced red potatoes
• .5 cup frozen peas
• 3 tbsp flour
• 4 tbsp olive oil or butter
• .5 cup low fat milk or evaporated milk
• 2 cups chicken stock
• .5 cup chopped carrots
• Pie crust

Steps

1. Preheat oven to 400F. Prepare deep round cooking dish with cooking spray. In a large nonstick pan, heat oil or butter. Saute onions and celery for 2 minutes. Add flour and stir constantly to form a blonde roux. Gradually add the broth and bring to a boil. Reduce heat to a simmer and continue to cook for 4-6 minutes or until the sauce thickens. Stir in milk and cook for 4 more minutes. Season with salt and pepper.
2. Stir in potatoes, carrots, peas, and chicken. Mix thoroughly with the sauce. Cook until potatoes are tender, 10-12 minutes. Place pie crust in casserole dish, fill with chicken mixture and top with the second crust, sealing the edges. Slightly beat an egg and brush the top crust. Bake for 30 minutes or until the crust is golden brown.

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