Best 10 Comfort Chicken Recipes

COMFORT CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325.
• Butter 3 qt, oven proof casserole.
• In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
• Blend in flour, 3/4 c cheese and chicken broth.
• Cook until smooth and thick.
• Add seasonings, except parsley.
• Remove from heat and blend in cream and sherry.
• Add shredded chicken and cooked noodles.
• Pour into dish and top with bread crumbs, parsley and remaining cheese.
• Bake uncovered about 20 minutes.
• Brown crumbs under broiler if necessary.
• You may want to adjust the liquids a bit if you prefer a creamier sauce.

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES

Steps:

• Melt butter in a large soup pot.
• Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
• With the last batch of mushrooms, add onion and garlic; saute until soft.
• Sprinkle flour over veggies.
• Stir and cook several minutes until flour is browned.
• Add chicken stock and milk and heat to a boil.
• Simmer soup, stirring frequently until thickened.
• Add cooked chicken, carrots, green beans, peas, and corn.
• Heat soup until hot, stirring occasionally.
• Salt and pepper to taste.
• Serve over a scoop of mashed potatoes.

SOUTHERN COMFORT CHICKEN

Steps:

• Preheat the oven to 375 F degrees.
• Fry the chicken joints in the oil and butter until browned.
• Put them aside in a casserole dish.
• Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
• Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
• Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
• Cover and cook in the 375°F oven for about an hour.

CURRY COMFORT CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
• Spread them out on a large baking sheet and season with salt and pepper to taste.
• Bake for 10-15 minutes, until they just start to brown and turn tender.
• In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
• In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
• Add sweet potato and parsnip, and stir to mix vegetables.
• Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
• Combine chicken broth, half and half and curry powder.
• Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
• Stir in the chicken.
• Pour the mixture into a 9 x 13 Pyrex baking dish.
• Combine eggs and Bisquick and pour over the top of pot pie.
• Place in center of oven and bake for 25-30 minutes until the top turns golden brown.

CHICKEN STOVE TOP COMFORT STEW

Steps:

• 1. Fill pot with water enough to cover the chicken breasts. Add the chicken bullion cube and boil until the chicken is tender and done. Save the water for later, and take chicken breasts out with a slotted spoon to cool. Chop the chicken into bite size pieces when cool enough to handle.
• 2. From the reserved broth, drain all but 3/4 cups from the pot. Add the celery,onion,carrot,broccoli and basil. Bring to a boil, and reduce the heat to a simmer and cover. Simmer for 5-7 minutes, until the vegetables are tender/crisp.
• 3. Stir in the sour cream and mushroom soup. Add the chicken pieces and cheddar cheese. Cook over low flame just until the cheese melts.
• 4. Enjoy with noodles of your choice, or rice or puff pastry, or any way you prefer! :)

CHICKEN A LA KING, YUMMY COMFORT FOOD

Steps:

• 1. Gather and prep all of your ingredients.
• 2. Chef's Note: Some people like their mushrooms with more of a bite to them. If that's the case quarter them; instead of thinly slicing.
• 3. Add the butter to a sauté pan over medium heat.
• 4. When the butter stops foaming, add the onions, mushrooms, and celery.
• 5. Sauté until the veggies are tender and just starting to crisp.
• 6. Reduce heat to medium low, and then add the flour, and stir to incorporate.
• 7. Add the milk, and chicken stock and continue to stir until fully incorporated.
• 8. Add the other dry spices, salt, pepper, cayenne, cumin, and season the dish to taste.
• 9. Keep stirring until you have removed all of the lumps, and it begins to thicken, about 5 to 7 minutes (depending on the heat of the pan).
• 10. Add the cubed chicken and peas, and return the pan to a light simmer.
• 11. Chef's Note: If you happen to be making this dish around Thanksgiving, and you're not sure what to do with the leftover turkey... Well, here ya' go.
• 12. Continue to simmer for an additional 2 minutes.
• 13. Serve over toast, good homemade biscuits, or my Wholesome Cheddar Waffles... or whatever you choose. Enjoy.
• 14. Keep the faith, and keep cooking.

MOMS COMFORT CHICKEN

Steps:

• 1. Heat oven to 400. Spray a 9 x 13" pan w/ cooking spray. Season chicken w/ salt and pepper. Place chicken in lg skillet over med-high heat w/ 2 tbsp butter. Saute about 10 min, or until browned. Reduce heat to low. Add broth,gravy, mushrooms and rice. Mix well. Pour ingredients into pan. Cover w/ foil and bake 30 min. Remove from oven, uncover & stir. Sprinkle w/ bread crumbs, drizzle w/ remaining butter. Bake, uncovered 10 min, or until rice is tender and top is golden.

GREENY'S COMFORT CROCK POT MUSHROOM CHICKEN

Steps:

• Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
• Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
• In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
• Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
• Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
• Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
• While the chicken is cooling, cook the egg noodles according to the package directions.
• Stir the peas into the mixture in the slow cooker, cut the chicken breasts into bite-size pieces, and stir the chicken back into the mixture in the slow cooker as well.
• Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.

COMFORT ESSENTIALS: ZESTY CHICKEN WITH RICE

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof skillet with a lid to make this recipe. If you do not have a lid, you can always use a sheet of aluminum foil. I am using small cast-iron skillets that are 5 inches (12.7cm), and they were perfect for the listed ingredients.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. No baked garlic/ If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. For this recipe that would be 2 cloves, minced. No tamari or liquid aminos? Sub an equal amount of low sodium soy sauce, or half the amount of regular soy sauce. Remember that regular soy sauce has a lot of sodium, so cut back on the additional salt. No white pepper? Use black; hopefully freshly ground. No maple syrup? Honey works too. No ground ginger? You can use freshly minced ginger; but double the amount. Other spices to try might be allspice, cardamom, cinnamon, mace, or nutmeg. It will be a different flavor, but they are all considered complimentary spices. If you are using one of these alternate spices, add a few pinches at a time until you like what you taste. No long-grain white rice? Brown rice or another type should do just fine. No toasted sesame oil? Olive oil will do fine. Or you could try another flavored oil, such as avocado or tahini oil. As a matter of fact, if you have some sesame seeds you could toast them up in a dry pan, and chuck them in... Why not? No rice wine vinegar? Regular vinegar, or apple cider vinegar will work well. No chicken thighs? I am using boneless, skinless chicken thighs, but I really think you could use just about any part of the chicken. So, experiment with different cuts, and see what works for you. To be honest, any time you sub out one ingredient with another, you will change the flavor of the dish, so choose substitutes that have flavors you enjoy.
• 5. Gather your ingredients (mise en place).
• 6. THE CHICKEN
• 7. Season the chicken with a bit of salt and pepper.
• 8. Add the butter and oil to a pan over medium heat.
• 9. When the butter melts and stops foaming, give the pan a swirl and add the chicken.
• 10. Cook until browned on the first side, and easily releases from the pan, about 4 - 6 minutes, and then turn over and brown the other side for an additional 4 - 6 minutes.
• 11. Remove from the skillet, cover and reserve.
• 12. THE SAUCE
• 13. Add the sauce ingredients to the pan.
• 14. Slowly simmer until the sauce reduces and thickens, about 8 - 10 minutes, depending on the heat of your pan.
• 15. Take your time reducing the sauce with a low simmer. If you raise the heat to high you will scorch the sauce and you will have to start all over.
• 16. Remove the sauce from the pan and reserve in a small bowl.
• 17. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 18. THE RICE
• 19. Add the butter to the skillet and keep the heat at medium.
• 20. When it stops foaming add the diced onion, and stir until they soften, about 2 - 3 minutes.
• 21. Add the rice, and stir until the rice turns translucent, about 3 - 4 minutes.
• 22. Add the chicken stock and season with a bit of salt and pepper.
• 23. Add the chicken and bring up to a simmer, about 2 - 3 minutes.
• 24. Cover the pan and place into the preheated oven, then allow to bake for 40 minutes.
• 25. Remove the cover, brush the chicken and rice with a bit of the sauce.
• 26. Raise heat to 425f (220c) and allow to bake for an additional 10 - 12 minutes, or until the chicken begins to crisp.
• 27. PLATE/PRESENT
• 28. I like to serve it rustic (still in the skillet) with some crusty bread and a small side salad.
• 29. Keep the faith, and keep cooking.

COMFORT CHICKEN

Steps:

• 1. Bring the water to a boil add kohsher salt to season and cook noodles for 8 to 9 min. according the package directions for al dente.
• 2. Melt butter and oil in a haevy skillet then add the shallots, garlic and mushrooms. Saute until translucent.
• 3. Take a freezer bang and add onion powder, garlic powder and paprika plus 4 Tbl. flour. Add chicken and shake until well coated add the entire bag to the skillet
• 4. Brown chicken and add the carrots and peas.
• 5. Add all of the sauce components to the skillet nd cook until semi-thick. Drain Pasta
• 6. Add the chicken sauce mixture and the pasta to a 13x9x2 baking dish and toss.
• 7. Crush Ritz crackers mix with melted butter and sprinkle over the top. Bake at 350 for 20 min. until bubbly