Crispy Onion Chicken

Ingredients:

4 boneless, skinless chicken breasts;

4 t bsp. honey mustard;

1 c. crushed French's Fried onions.

Preparation:

Coat the chicken with honey mustard. Roll in the crushed onions. Place on a foil lined baking sheet. Bake at 375 degrees or until juices run clear. It's that easy. Now do it.

Buttermilk Fried Chicken Recipe

Ingredients:

3/4 cup buttermilk;

1 tsp. salt;

1/4 tsp. pepper;

2 1/2 lb. chicken fryers;

1 cup flour;

1 1/2 cup vegetable oil.

Preparation:

Crispy fried chicken soaked in buttermilk for delicious an old fashioned flavor.

Combine buttermilk, salt, pepper and chicken in shallow dish. Refrigerate 20 minutes, turning once. Remove chicken and dredge in flour. Cook in hot oil (350F.), turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes until crispy.

Chicken Rice Casserole

Ingredients:

6 tablespoons butter;

8 ounces mushrooms; sliced (3 cups);

1/4 teaspoon dried rosemary;

1/2 cup all purpose flour;

2 cups chicken broth;

1 1/2 cups half and half or whole milk;

4 cups chopped cooked chicken;

3 cups cooked rice;

1/2 cup dry bread crumbs;

2 tablespoons grated Parmesan cheese;

1 tablespoon melted butter.

Preparation:

Preheat oven to 400 degrees F. Grease a 9x13 baking pan. Melt butter in a large saucepan over medium heat. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended. Slowly whisk in the chicken broth and the half and half or milk. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.). Mix in the chicken and the cooked rice, combine well. Pour into prepared pan. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.