Chicken Georgia

I've been making Paul Deen's Chicken Georgia recipe for several years now, and change it up with different cheeses depending on what's on hand which is usually Cheddar or Provalone.  A few times I've made it with goat cheese.

I've tweaked it a bit, as I use half oil and half butter when cooking, and never have shallots, so use onions.  I also add garlic because I simply love the flavor!

Watch for sales on boneless frozen bagged chicken breasts, and sometimes they can be huge, so cut in half for 4 or 5 oz. serving sizes. They defrost quickly in the microwave, if needed, but I usually take them out in the morning.

This recipe can be made in 40 minutes or less.  Add potatoes, or a veggie and salad for a delightful meal anytime or for guests.  The onions and mushrooms sweat, making a nice sauce for drizzling over chicken or potatoes.

Chicken Georgia

• 2 Tabs. butter
• 2 Tabs. of olive oil
• 4 skinless boneless chicken breasts, about 4 to 5 oz. serving size
• 1 cup sliced fresh mushrooms, or use a 4 oz. can of sliced, drained
• 2 Tabs. minced shallots, or thinly sliced onions
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. minced garlic
• 4 oz. grated mozzarella cheese, or cheese of choice

Melt butter and oil over medium heat in a skillet.  Add mushrooms, garlic and shallots/onions and sprinkle with salt and pepper. Cook 10 minutes, then set to side in the pan.  Add chicken and cook 10 minutes on each side, or until tender. 

Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Let stand 5 minutes or until cheese melts.  Drizzle sauce over all. Extra gravy can be made with the pan drippings if desired and drizzled over all, or used with potatoes if they are served. Serves 4.

Estimated Cost: $3.00 or less; .75 cents a serving or less.

Chicken Casserole Supreme

A family favorite for over 40 years.  A Great Aunt gave me her handwritten recipe card at my bridal shower saying, " ... it was great for ladies luncheons," which she often attended. I simply love the taste and textures of combined ingredients, and make it anytime there's leftover chicken or turkey  

When taking to potlucks and yes, "ladies luncheons" or card parties,   I'm always asked for the recipe. For two of us, I half the recipe.

Chicken Casserole Supreme

2 cups sliced or diced cooked chicken or turkey

*1 can of cream of mushroom soup or a homemade white sauce like Alfredo Sauce

3/4 cups mayonnaise

3 to 4 hard-boiled eggs, cut into large pieces

1 cup rice, cooked

1 tsp. grated onion

1 Tab. of lemon juice

1/2 tsp. salt

2 Tabs. melted butter

1/2 cup crushed cornflakes

1/4 cup slivered almonds

In a large bowl, mix chicken, soup and mayonnaise until smooth.  Cook raw rice and drain. Add cooked rice, lemon juice, onion, salt and eggs.  Stir lightly to combine.  Turn into a buttered  1-1/2 quart casserole dish.  Mix cornflakes, almonds and butter.  Sprinkle over chicken mixture.  Bake uncovered at 375 for 25 minutes.  Canned mushrooms and/or peas can be added.

Serves 6 to 8.  *Note: I've used cream of celery soup, and different flavored white sauces, so be creative!

Estimated cost: $4.00 or less