Creamy baked chicken in a sauce with herbs, alongside a close-up of puff pastry appetizers with tomatoes and a baked pasta dish with cheese.

A little chicken for your pot

By Paula Dream (AKA Kale Haygood)

Did you think fall would ever get here? Still feels like summer to this old broad. 

You all know how Paula loves chicken — I’ve been chasing them for years. In this issue I give to you some favorite “poultry†chicken recipes that may just put you in the fall spirit.

And here’s a little bite size dessert that’s great for after dinner or to take as a party snack. 

Well, it’s time for me to go run my traps. See you in a couple of weeks. Be safe!

CHICKEN ALFREDO BAKE
2 cups coarsely chopped deli rotisserie chicken
2 cups fresh baby spinach, chopped
1 jar (15 ounces) Alfredo pasta sauce
2 cups shredded mozzarella cheese
1 can (8 pieces) buttermilk biscuits

Heat oven to 350 degrees. Spray a 13″ x 9″ glass baking dish with cooking spray. In a large bowl mix chicken, spinach, Alfredo sauce and one cup of cheese. After separating dough, cut each biscuit into six equal pieces. Add to bowl and gently stir. Spoon into baking dish and top with remaining cheese. Bake 35 to 40 minutes until deep golden brown.

CREAMY GARLIC CHICKEN AND RICE
1 pound boneless, skinless chicken breast, cut in bite-size chunks
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
3/4 cup long grain white rice
2-1/2 cups chicken broth
2 cups baby spinach
2 tablespoons heavy cream

In a bowl, toss chicken in garlic powder, salt and pepper. Heat oil in a 10-inch skillet over medium heat. Add chicken and cook until browned, stirring often, for about three minutes. Add garlic to skillet and cook another 30 seconds. Stir in rice and chicken broth. Bring to a boil, and then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally. Remove from heat and place spinach over rice. Cover and let sit for five more minutes. Remove lid and stir in cream. Serve.

CRANBERRY BRIE
1 package (17 ounces) frozen puff pastry, thawed
1/2 pound Brie cheese
1 cup cranberry sauce

Preheat oven to 375 degrees. With sharp knife or pizza cutter, cut pastry sheets into approximately 3″x3″ squares. Press each square into cavity of muffin pan. Cube the cheese, about 3/4″ each. Place cube of Brie in center of each pastry. Top Brie with a small dollop of cranberry sauce. Bake about 10 minutes, or until pastry corners are slightly toasted light brown. Let cool five minutes before serving.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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