Chicken Whole Meal Casserole

Chicken Whole Meal Casserole (Diabetic Recipe)
(makes 8 servings)

olive oil cooking spray
2whole boneless, skinless chicken breasts, about 8 ounces (480 g) each, halved
4boneless, skinless chicken thighs, about 4 ounces (240 g) each
8small red potatoes, about 1 pound (960 g) total, scrubbed and quartered
8ounces (480 g) fresh mushrooms, quartered
1large onion, 8 ounces (480 g), thinly sliced
4cloves garlic, peeled and thinly sliced
8dried apricot halves
8dried pitted prunes
1/2tablespoon (7.5 ml) crushed dried thyme
1/2teaspoon (2.5 ml) crushed dried rosemary
freshly ground pepper
1tablespoon (15 ml) olive oil
1small navel orange, washed and thinly sliced crosswise
1large lemon, thinly sliced and seeds removed

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a large baking pan with cooking spray.
Rinse chicken pieces; remove and discard any visible fat. Pat chicken pieces dry with paper towels.
Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion and garlic cover chicken and vegetables. Sprinkle with thyme, rosemary, and pepper. Drizzle the olive oil over all. Arrange orange and lemon slices on top. Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
Serve at once.

Per serving:247 calories (18% calories from fat), 27 g protein, 5 g total fat (1.0 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 80 mg cholesterol, 92 mg sodium
Diabetic exchanges:3 lean protein (meat), 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)


Carnival of the Recipes

Carnival of the Recipes

The Carnival of the Recipes is up at Phoenix Arizona Blog.

Some of the recipes include:

Famous Recipes – Saucy BBQ Chicken & Potato Skillet posted at Famous Recipes

Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken posted at Chicken Recipes

Grilled Garlic-Lemon Chicken from Famous Recipes

Chicken Salad Recipes from Healthy Chicken Recipes

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

Chicken Recipes – Cumin-Fried Chicken Recipe posted at Famous Recipes.

Low Salt Sweet and Sour Chicken Salad Recipes from Recipes for Cooking Chicken



Add a teaspoonful of salt to a quart of rapidly
boiling water and sprinkle in two cups of rolled oatmeal. Set the
saucepan into another dish of boiling water (double boiler), cover and
cook at least one hour. Longer cooking is preferable. Have ready half a
banana for each person to be served. The banana should be peeled and cut
in thin slices. Put a spoonful of the hot oatmeal over the bananas in
the serving dishes. Pass at the same time sugar and milk or cream. Other
cereals may be served with bananas in the same way.

Appetizer Recipes

Dessert Recipes – Recipes for Desserts

Wash two bunches of rhubarb and cut into inch pieces
without peeling. Put into boiler with a cupful sugar and four or five
figs cut in inch pieces. Put on the cover and cook over hot water until
the rhubarb is tender and the syrup is rich and jelly-like in
consistency. Raisins are nice cooked in rhubarb the same way. If
preferred, and you are to have a hot oven anyway, put the rhubarb and
figs or raisins in a stone pot, cover closely and bake in the oven until

Quick Fix Recipes


Serves 4

If you’re using fresh asparagus spears for this, here’s how to tell the tender part from the part that’s too tough and fibrous to be good eating. Take the bud end of an asparagus spear in one hand and the butt end in the other and then bend the spear until it breaks. The part on the bud side is tender enough to use. The spears will always break at just that point. But don’t throw away the tough end. If you peel the tough end with a potato peeler, you’ll get down to the tender, edible part underneath and can use that portion also. Cook the leftover parts until tender and use them in soups or omelettes.

4 chicken breast halves

12 fresh or frozen asparagus spears

1/4 cup water

1/4 cup butter or margarine

4 tablespoons flour

1/8 teaspoon ground ginger

1 1/2 cups chicken broth

1/2 cup dry white wine

Salt and freshly ground pepper to taste

1/4 cup chopped pecans

1/4 cup crushed crackers

On microwave-safe roasting pan, arrange breasts, bone side up, in a circular pattern. Cover loosely with plastic wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per pound. Halfway through cooking time turn breasts over; re-cover with plastic wrap and complete cooking. Let stand, covered, 10 minutes.

Rinse asparagus and remove tough end. On microwave-safe rack, arrange asparagus with stem ends toward outside. Place rack in microwave-safe utensil. Add water; cover with plastic wrap. Microwave at HIGH (100% power) 5 to 7 minutes or until tender-crisp. Let stand, covered, 3 to 5 minutes.

In 4-cup glass container, place butter; microwave at HIGH 1 minute. Blend flour and ginger into melted butter. Gradually add chicken broth, wine, salt and pepper, stirring constantly. Microwave at HIGH 5 minutes or until thick and smooth, stirring 3 times.

In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus. Arrange chicken breasts on top with meatier portions toward outside; spoon remaining sauce over breasts. Sprinkle pecans and cracker crumbs on top; cover with a double thickness of paper towels. Microwave at MEDIUM-HIGH 5 minutes or until heated through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


Chicken Recipes

Carnival of the Recipes – Harvest Recipes

Lenten Recipes


Take a gallon of water, half a pound of barley, quarter
of a pound of raisins, and a quarter of a pound of currants. Boil until
half the water is wasted. Sweeten to taste and add half pint of white

Candy Recipes

Recipes Tried and True


BREAKFASTS. Fall and Winter.

Cajun Recipes