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Old 06-08-2007, 06:11 PM   #1
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Smothered Chicken dish

[COLOR=red]I wanted something diffent to serve my family (visiting) using chicken. I made this up. I cooked it in a pressure cooker. But the chicken could be boiled for long enough to cook the chicken. Then make the casserole.
This could also be made in a crock pot. Just put the raw chicken in, cover with the "sauce" & cheese & cook for several hours. Maybe put the cheese on later. ?? [/COLOR]

* Exported from MasterCook *

Smothered Chicken dish

Recipe By : BCW
Serving Size : 5 Categories : main dish

Amount Measure Ingredient -- Preparation Method
-------- -------- --------------------------------
2 Tbsps onion flakes -- can use fresh chopped
1/4 tsp onion powder
1 Tbsp parsley, freeze-dried
1/2 tsp garlic powder -- I think I used 3/4 tsp
1/2 tsp Creole seasoning
1/4 tsp paprika
2 Tbsps buttermilk, dried -- (optional)
1 cup Mayonnaise
1/8 cup cream
3/8 cup water -- I just added water to the cream to make 1/2 cup

10 chicken thighs -- I used frozen - put them in the pressure cooker frozen
1 cup shredded Co-Jack cheese -- use cheese of your choice

I put the frozen chicken thighs in the pressure cooker with 2 cups water. Pressured at 15 pounds for 30 min. When finished cool quickly and transfer the chicken to a casserole dish. Preheat oven to 350 when this is about done.

Mix the dry ingredients, then add the Mayo, cream/water and blend well the stick blender works well for this.

Sprinkle with creole seasoning. Pour desired amount over the chicken. I used about half. The rest makes good salad dressing.

Sprinkle with shredded cheese of your choice. I used Cheddar/Monteray Jack.
Bake for about 10-20 minutes. Basically long enough to thicken the sauce and lightly brown the cheese.

I served 6 people with this. The servings weren't really large. So maybe count on 4. If you want to make more, just add more chicken, and pour on more sauce. Also remember that not all the sauce was used, but it was counted in the carb count. So carb count is really a little less.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 754 Calories; 68g Fat (79.2%
calories from fat); 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 181mg
Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

NOTES : You could actually use bottled Ranch dressing & mix in the Mayo instead of the dry ingredients cream & water. Also CC milk (or reg milk for those not low carbing) would work
instead of the cream & water.
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Old 06-09-2007, 06:51 PM   #2
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OOOPPPPPs!!!

[COLOR=red]I goofed. The recipe should include 6 oz cream cheese, softened. Blend it in with the dry ingredients & mayo.[/COLOR]
[COLOR=red]I would probably be ok without it, but don't think it would be near as good. Carb count might be slightly higher, but I doubt it would actually be a carb higher per serving.[/COLOR]
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Old 06-10-2007, 03:36 AM   #3
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this sounds good. Do you take the skin off the chicken?
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Old 06-10-2007, 04:05 AM   #4
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Sounds good, I think I will try it with curry instead of creole...switch it up a little.
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Old 06-10-2007, 06:15 AM   #5
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[COLOR=red]BABSY, I used boneless, skinless frozen chicken thighs for this, cause that's what I had. You could do it whichever way you wanted to. [/COLOR]
[COLOR=#ff0000]I would probably just leave it on, especially if I were using frozen. I didn't thaw them. Just put them in the cooker frozen.[/COLOR]
[COLOR=#ff0000]You could use breasts too, if you preferred.[/COLOR]
[COLOR=#ff0000]I would imagine if they weren't fozen, you would need to cook them a few minutes less too. (If cooking in pressure cooker as I did. Maybe 20 min.) [/COLOR]

[COLOR=#ff0000]I only guesstimated on the amount of cheese. I didn't measure it. I just put some on top till it looked "right". I only put an amount for the sake of the recipe, and to help with carb counts. [/COLOR]
[COLOR=#ff0000]*** I just plugged in the 6oz cream cheese. It added 1 carb to the serving.[/COLOR]
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Old 06-10-2007, 09:59 AM   #6
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This dish sounds good, however would anyone of the following additions sprinkled under the cheese keep this dish good but add a different flavor? Any that would not work?

Additions: Spinich, sliced olives, artichokes, sliced tomatoes
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Old 06-10-2007, 10:58 AM   #7
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Quote:
Originally Posted by Abbott View Post
This dish sounds good, however would anyone of the following additions sprinkled under the cheese keep this dish good but add a different flavor? Any that would not work?

Additions: Spinich, sliced olives, artichokes, sliced tomatoes
Any of these sound like a good addition to me. Just be sure to count the additional carbs.
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Old 06-10-2007, 01:56 PM   #8
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Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]I
NOTES : You could actually use bottled Ranch dressing & mix in the Mayo instead of the dry ingredients cream & water. Also CC milk (or reg milk for those not low carbing) would work
instead of the cream & water.
How much ranch dressing would you use?

So would the recipe be:

Ranch dressing (amount?)
6 oz cream cheese softened
10 chicken thighs
1 cup cheddar jack cheese

Would you still add the creole seasoning? Am I missing anything else? Thanks!
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Old 06-10-2007, 03:54 PM   #9
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[COLOR=red]Abbot, [/COLOR]
[COLOR=red]I would assume that anything you like would usually be a good addition. Feel free to take this recipe & change it up to your tastes. [/COLOR]
[COLOR=#ff0000]I bet those would be good. [/COLOR]

[COLOR=red]BeingHealthy,[/COLOR]
[COLOR=#ff0000]I would think about 1/2 of the Ranch Dressing. I personally would still add the creole seasoning. (After thought - I was thinking about sprinkling the seasoning on the chicken, when I answered that. But hmmmm that would be up to you whether you added the 1/2 tsp to the Ranch & Mayo. I would, but you may not want to. It's entirely up to you.) But if you don't have it, or don't like it then add what ever seasoning sounds good to you.[/COLOR]
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Old 06-10-2007, 05:36 PM   #10
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Sorry to be so specifice but 1/2 of what size bottle? I like to do recipes 'exactly' first, then I tweek on a rare occasion.
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Old 06-10-2007, 08:52 PM   #11
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Oops

[COLOR=red] [/COLOR][COLOR=red]Thats 1/2 cup! [COLOR=#000000][/COLOR][/COLOR]
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Old 06-11-2007, 10:18 AM   #12
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It's a good thing I asked, I was thinking half a bottle!!! We could just call it REALLY smothered chicken.
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Old 06-11-2007, 08:09 PM   #13
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[COLOR=red]Yes, I'm sorry for the mistake. I didn't even use all the "sauce" I mixed up, so even the 1/2 cup mixed with the cream cheese & mayo may be more than enough to smother the chicken if you use 10 boneless thighs like I did. [/COLOR]
[COLOR=#ff0000]I just poured it over till it looked right, then I just used the rest as salad dressing. Also I didn't measure the cheese, I just guess at it when I wrote the recipe out.[/COLOR]

[COLOR=#ff0000]I just happened to think, 1/2 cup might be 1/2 some size bottles.[/COLOR]

Last edited by crazywoman-n-wy; 06-11-2007 at 08:11 PM..
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Old 06-12-2007, 07:05 AM   #14
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Quote:
Originally Posted by crazywoman-n-wy View Post
so even the 1/2 cup mixed with the cream cheese & mayo may be more than enough to smother the chicken if you use 10 boneless thighs like I did.
I should still add the mayo even if I use the Ranch dressing?
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Old 06-12-2007, 08:04 AM   #15
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[COLOR=red]I was about to answer to add the Mayo too, but then looking back over my recipe, and the ones that I combined to make this, I guess you wouldn't need to add it, if using the Ranch. I don't think it would be bad if someone did add it, but there really isn't any more in the recipe than what would be called for to make Ranch dressing.[/COLOR]
[COLOR=#ff0000]I just made the recipe up, and have only made it the one time. So it was just a trial & error. The trial turned out well.[/COLOR]
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Old 06-16-2007, 03:16 PM   #16
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I made this today. Even though you just threw it together, it was good and I will be making this again. I like it cause it is very high in fat and would good banta.
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Old 06-16-2007, 04:46 PM   #17
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[COLOR=red]Thanks! Glad ya liked it! Did you make it in a pressure cooker?[/COLOR]

[COLOR=#ff0000]I happened to think, I didn't say the water that was added was because of cooking it in a pressure cooker. If anyone cooks it in a crock pot, just put the chicken in, and pour the "sauce" over it. No extra water needed. [/COLOR]
[COLOR=#ff0000]I've been getting almost a quart of broth after I cook the chicken. (Made it again yesterday.) I'll save that to use in something that needs broth. I may need to put it in the freezer till I need it.[/COLOR]
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Old 06-17-2007, 08:31 AM   #18
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I didnt have much time so I boiled the chicken first in a small amount of water that made it into broth that I used for the water. I also used a whole 8 oz cream cheese. No sense saving 2 oz worth. I devided it into 4 and got a serving for lunch today at work. I think I will be full before I finish it all. I grated some cheese and may have used more than 1 cup full. I didnt measure.
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Old 06-17-2007, 10:12 AM   #19
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I was right. I cant eat it all.
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Old 06-17-2007, 07:23 PM   #20
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[COLOR=red]It's pretty rich. I'm sure it would be a BIG serving if divided into 4. But I didn't really want to call it 6 either, for some people's appatite.[/COLOR]
[COLOR=#ff0000]I didn't measure the cheese either. I just kinda guessed. Acutally I was running short on cheese that day, or I'd have used more too. I made it again a couple of days ago, and I'm sure I used more than a cup that time.[/COLOR]
[COLOR=#ff0000]Hope you liked it.[/COLOR]
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