I'm looking for variations of chicken recipes preferably some new or interesting versions! thank you all, b.t.w I frequently find a lot of good stuff on these threads!

Chicken & Pierogi casserole

One package of frozen pierogies
One lb. chicken breast, cut into bite sized pieces
One can cream of chicken soup
One can water (or milk)
1 1/2 cups frozen veggie of your choice (original recipe calls for peas, which I hate)
Salt, pepper and thyme (or other favorite herb) to taste

Heat oven to 350 degrees. Boil pierogies about 4-5 minutes, drain. Coat 13x9 baking pan with cooking spray, layer pierogies on bottom of pan. Mix the rest of the ingredients together in a separate bowl, pour over pierogies. Bake in oven 20-30 minutes, EAT!

Actually, this recipe is pretty versatile. You can pretty much use whatever flavor pierogies, soup, veggies and spices you like, it doesn't really matter. And, if you use low-fat pierogies, and soup, it's very low-fat and relatively low calorie but extremely filling. And it only takes about 10 minutes to put together so it's pretty quick.

Who doesnt love fried chicken ?? I love this recipe . Its a little different from the usual .



Double Dipped Fried Chicken

2 free-range chickens, cut into serving pieces
1 cup balsamic vinegar
2 tablespoons minced fresh rosemary leaves
3 cups buttermilk (full fat, if possible), plus more as needed
Arborio Rice Coating, recipe follows
Peanut oil, for frying

Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight.
The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk. Remove the chicken pieces, reserving the buttermilk.

Pour Arborio Rice Coating into a large plastic bag or container. Add the chicken in batches, shaking to coat. Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces. Dip the chicken pieces in the rice mixture to dredge them, then carefully dip them in the buttermilk again, and then dip a second time in the rice mixture. Pat well to remove excess flour. Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken.

Heat about 2 inches of peanut oil in a heavy skillet or frying pan over medium-high heat to 335 degrees F. Slip some of the chicken pieces skin side down into the hot oil. Do not overcrowd; fry in batches (or 2 separate skillets) if necessary. Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.


Arborio Rice Coating:
1 cup arborio rice
1 cup semolina flour
3 cups all-purpose flour
2 tablespoons table salt (see Chef's Note)
20 turns or 2 to 3 tablespoons freshly ground pepper
Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness.

That chicken and pierogi on sounds pretty damn good. I am going to have to try that.

Hi Whisper! It really is good, everyone I've made it for loves it. Between you and I, it's a Weight Watchers recipe, but you'd never know it!

I just picked up the ingredients. Am going to make it on Sunday. I will let you know how it goes.

Chicken Alla Scott


4 6oz chicken breasts
1 lg can of Crem of Mushroom Soup
1 lg can of French Onion Soup
2 Cups of Rice

Wash chicken and place in large pan take a large can of Mushroom soup and pour over Chicken . In Bowl add rice and Onion Soup mix and pour on top of chicken. Cover with Foil and bake on 450 f for 30 mins. Remove foil and cook another 15 - 20 mins Garnish with parsley and serve.

that chicken and pierogi casserole dish was excellient...only I added sauted onions and celery and used chicken stock instead of water for more flavor...the thyme and black pepper is really good in it, but you could also use sage or poultry seasoning.. My hat's off to suzinVA...Thanks for the great recipe...

My pleasure Vicki! This one in particular is so basic, you can pretty much change it to suit your particular tastes. That's the basis of a good recipe, in my opinion!