Ingredients

• 1 teaspoon dried thyme
• 1 large onion, finely chopped
• 2 cans (15 ounces each) tomato sauce
• 6 cups water
• One 3- to 3-1/2-pound chicken, cut into 8 pieces
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups long- or whole-grain rice, rinsed

Directions

In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.

Cover and allow to boil for 35 minutes.

Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.

Ingredients

• 4 boneless, skinless chicken breast halves (sliced into strips)
• 1 cup Crystal Wing Sauce (original or extra hot)
• 1/2 cup Crystal Brown Mustard
• 1 1/2 tsps. garlic powder
• 1/2 tsp. ground thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups flour seasoned with salt, red and white pepper, to taste
• 2 cups vegetable or peanut oil

Directions

Combine Crystal Wing Sauce, brown mustard, garlic powder, thyme, salt and pepper in medium-size bowl. Mix well.
Lightly roll chicken strips in flour. Coat with wing sauce mixture. Roll again in flour.
Heat oil to 350 degrees. Fry in hot oil until chicken pieces float to the top. Drain on paper towels. If desired, dip in wing sauce or blue cheese dressing.
Serves 4.

*from the Advocate (Baton Rouge)

Ingredients

• 8 deboned chicken breasts
• 1 large onion, chopped
• 1/2 cup celery, chopped
• 3 1/2 cups Italian bread crumbs
• Salt, red pepper, black pepper and lemon pepper, to taste
• 1 stick margarine
• 1 bell pepper, chopped
• 1 1/2 pounds crawfish tails
• 5 tablespoons onion tops

Directions

Use a heavy aluminum pot and large baking dish. Preheat oven to 375 degrees.

Season deboned chicken breasts to taste.

Melt margarine in a pot. Sauté onions, bell pepper and celery until wilted or transparent. Add crawfish and let cook about 10 minutes on medium heat. Season to taste. Add bread crumbs to desired texture for stuffing. Add parsley and onion tops.

Fill each breast with stuffing and fold over. Fasten edges with toothpicks or string. Put in baking dish or pan.

Bake about 1 hour. After 45 minutes, pull back aluminum foil and allow chicken to brown for last 15 minutes.

Remove chicken carefully and place on platter, removing all toothpicks or string.

Garnish as desired.

Ingredients

• 4 pounds Chicken Thighs without skin — ready to cook
• 1/2 teaspoon Black Pepper
• 2 tablespoons Butter or Margarine — melted
• 1/2 teaspoon Salt
• 1 ounce Italian Salad Dressing Mix — low salt
• 1 can Condensed Cream of Chicken soup
• 8 ounces Cream Cheese — cubed
• 1/2 cup Chicken Broth
• 1 large Onion — chopped
• 2 tablespoons Chicken Broth — to cook onion
• 2 cloves Garlic — minced

Directions

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

OVEN RECIPE
Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.

STOVETOP RECIPE
Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low heat for 20 minutes.

*You can also use boneless chicken breasts and then shred the chicken up in the gravy/sauce and serve it over biscuits.*

Ingredients

• 2/3 cup butter or oleo
• 1 1/2 cups of mushrooms (saute in butter)
• 2/3 cup of flour
• 1 tsp salt
• dash pepper
• 2 2/3 cup chicken broth
• 2 cups of heavy cream (can use half and half)
• shredded chicken

Directions

Make a roux with the butter and flour, salt and pepper. Let it brown just slightly. You want it to have a little color. Carefully add chicken broth and cream. Cook until thickened.
Add the shredded chicken. Taste for seasoning-adjust.
Serve over rice, mashed potatoes, biscuits or toast. Optional toppings are shredded cheese and green onions.

Note: I like to add one or two chicken bouillon cubes to give it a little extra chicken flavor.