Poultry Quarters Smothered In Cream Soup

Debbie Allen's Smothered Chicken

One Whole Chicken cut in pieces or 2 of ea: Breasts, Thighs and Legs

1/2 stick butter

about 3 tablespoons Olive or Vegetable Oil

1 can Cream of Mushroom Soup

1 can of Cream of Chicken Soup

I can of Milk or for Milk Free use 1/4 cup of Non Dairy Creamer and 1 can water

2 teas. ea. -Salt Pepper, Garlic Powder, Onion Powder -mixed together

Sprinkle chicken pieces with seasonings. In large skillet Brown (don't cook all the way) the chicken pieces in the Oil and Butter.

Mix the soups and milk together and pour over the chicken pieces. Simmer for about 1/2 hour.

Use the sauce for over Rice, Mashed Potatoes, Noodles, Toast or Baked Potatoes. It's very versatile!

© Debra K. Allen a.k.a Lady Guinevere

My Mom's Holiday Turkey/ChickenLiver And Noodles Recipe

My Mom's Holiday Noodles And Sauce Recipe

This is my Homemade Checken Noodle Soup.  I do not have a picture of my Mom's Thanksgiving Noodles.

This recipe has been in my family for a long time. My daughter went to make them and asked all her friends for their recipes. She told me that they just were not the same as the ones that she is used to eating.  Then she came to me and asked me how we do it.  She should have asked me in the first place ......but you know how when you think that everybody else does it the same way as you .....you just never think about that.

We have them every Thanksgiving.  In fact if you forgot to make these Thanksgiving wouldn't be Thanksgiving without them.  They are good on the Mashed Potatoes and also just by themselves. You can make them with Chicken giblets too or just Chicken livers. They taste best using the giblets though as the skin on to neck adds to the flavor.

My Mom's Thanksgiving Egg Noodles

After removing the giblets, liver and neck out of the Turkey or Roasting Chicken rinse them off and put them in a 3 quart pot.

Add about 4 cups of water and 2 or 3 boullion cubes.

Bring to a boil and them lower it down to a simmer. Simmer this for 45 minutes.

Remove the neck, liver and giblets. Let them cool for about 10 minutes.

While these are cooling you add 1/2 cup chopped onions and 1/2 stick butter.

Take as much meat off the neck as you are able and add it to the liquid you removed them from. Chop up the liver and add that to the liquid too. You may do the same with the giblets but I give them to my animals.

Bring the liquid back up to boiling and then add 2 cups of noodles (any brand or flavor will do) and boil for 10 minutes. Just make sure that you have about a cup of liquid for the juice in the noodles.  Sometimes they can dry out and I just add more water and bring it back to a boil and get the noodles the consistency that I like....which is softer than al dante.  You may prefer it that way or not.

If you are using chicken livers by themselves you need to add more butter or the noodles will soak up too much water and they will be dry.

Enjoy!

© Debra K. Allen a.k.a Lady Guinevere

A Variation of the Chicken Salad Wrap Recipe

Bob Evans was selling delicious Chicken Salad wraps during the summer. I don't know if they still do or not now, but I did try to make it like they had theirs. I tried several times and although I came close it didn't taste the same as the one that I had in that Bob Evans. I do know they have recipes floating around on the Internet that copy the recipes from famous restaurants, but I wanted to try to make it on my own.

One of the reasons that I didn't get it to taste the same was I constantly didn't have the right ingredients or I did but not at the same time. I gave up on that after a little while.

I did finally make a recipe that I liked and would like to share it. Oh and by the way, I am not good at dressing up a plate to make the dish look good.

Chicken Salad Recipe to Stuff in a Wrap

2 - 3 Chicken Breasts

1 teaspoon of Minced Garlic (the kind that is in a Jar)

1 Chicken Bouillon Cube

Put all above ingredients into a pot and cover with enough water to cover the chicken. Boil on meduim until done--about 1/2 hour or you can simmer them for about an hour until done. It is up to you.

While this is cooking:

Chop 1/2 cup of celery and one small tart apple.

When the chicken is cool enough to handle cut it into small pieces or just pull it apart.

Add the above ingredients and about 3/4 cup of raisins.

Add about 1 cup of Ranch Style Salad Dressing. I have also used about 1/2 cup of the Bacon Ranch Dressing with the regular Ranch Dressing and it tastes very yummy.

Mix all these together and refrigerate to let the ingredients mingle.

To make the wrap:

Put about three heaping Tablespoons of the Salad onto at Large Tortilla. Fold up the bottom and hold the tortilla down on each side of the Salad. Now take the right side and fold over the salad and then the left side over the top like in the picture on the right.

© Debra K. Allen a.k.a Lady Guinevere