Stretch a Chicken.....

Ingles has Tyson Whole Roasters on sale this week for $0.99 a lb. They also have Tyson drumsticks for $0.99 a lb. Here are some chicken recipes to take advantage of these deals!

Chicken Pot Pie with Cornbread Crust

Filling:

1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 medium Onion , chopped
1/4 cup flour
2 cups chicken stock
2 cups chopped Roasted Chicken
1/2 cup frozen sweet petite peas
1 potato , diced and boiled
1 1/2 cup chopped, cooked carrots
1/2 tsp. salt
Cracked pepper
Dash of Tabasco® sauce

Crust:

3/4 cup white or yellow cornmeal
3/4 cup flour
1 Tbsp. baking powder
1 1/2 Tbsp. sugar
1/2 tsp. salt
3/4 cup milk
1 large egg
2 Tbsp. canola oil

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.


Sesame-Honey Drumsticks

Probably should atleast double recipe.

The sesame seed-bread crumb mixture that coats these drumsticks turns into a crispy crust during cooking, ensuring supermoist meat. They’re finished with an updated sweet-and-sour glaze.

1 egg
1 tablespoon milk
1/4 cup sesame seeds
1/4 cup unseasoned dry bread crumbs
4 chicken drumsticks
3 tablespoons honey
1 tablespoon lemon juice
Dash to 1/4 teaspoon cayenne pepper

1. Heat oven to 375°F. Spray small rimmed baking sheet with cooking spray. Whisk egg and milk in medium bowl. Combine sesame seeds and bread crumbs in medium shallow bowl. Dip chicken in egg mixture; roll in sesame seed mixture to coat.
2. Place on baking sheet; bake 25 to 30 minutes or until chicken is light golden brown and no longer pink in center, turning once.
3. Meanwhile, combine honey, lemon juice and cayenne pepper in small bowl. Drizzle chicken with honey mixture; serve immediately.
2 servings


Creamy Chicken Lasagna

5 TBSP butter, divided
1 cup chopped onion
2 garlic cloves, minced
14.5 oz can diced tomatoes, undrained
8 oz canned sliced mushrooms, drained
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp sugar
1 1/4 tsp salt, divided
2 1/2 cups diced cooked chicken
3 TBSP all purpose flour
2 cups half and half
1/2 cup dry white wine or chicken broth
3 cups shredded Swiss and or mozzarella cheese
8 oz cooked lasagna noodles
3/4 c freshly grated parmesan cheese

Heat oven to 350*F. Grease 13x9-inch baking pan. Melt 2 tablesoons of the butter in large skillet over medium heat. Cook and stir chopped oinon and garlic 3 to 5 minutes or until onion is transparent. Add tomatoes, mushrooms, tarragon, basil, sugar and 1/4 tsp of the salt; simmer 4 to 6 minutes or until sauce thickens. Stir in chicken.

Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Stir in flour and remaining 1 teaspoon salt; cook 2 minutes. Stir in half and half, cook and stir 5 to 6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.

Spoon one third of the tomato sauce into bottom of pan; cover with one third of the white sauce. Top with 1 cup of the cheese; cover with one half of the lasagna noodles. Repeat. Top with final one third of the red sauce and white sauce and remaining 1 cup of cheese. Sprinkle with parmesan cheese.

Bake 40 to 45 minutes or until heated through and light golden brown. Let stand 15 minutes.

8 Servings