Homemade Organic Dairyland Confetti Chicken Casserole

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. If using Homemade Organic Freezer Ground Chicken Mix: Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, carrots, celery and onion. Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Cover and simmer for an additional 5 minutes.  While the chicken mix is thawing, proceed with step 4.
  3. In a saucepan, combine carrots, onion, celery and chicken stock; Simmer for 20 minutes.
  4. Meanwhile, in a 3-quart casserole dish, mix shredded chicken/thawed chicken mix, soup, sour cream, mushrooms, Worcestershire sauce, salt and pepper; Add simmered vegetables along with the liquid into the casserole dish; Mix well.
  5. Prepare the Homemade Organic Confetti Topping.
  6. Drop the topping by the tablespoonful onto the chicken mixture.
  7. Bake in an oven preheated to 350° Fahrenheit for 40 to 45 minutes.
  8. Sprinkle with cheese and return to oven until melted, approximately 2-3 minutes.
  9. Enjoy!

Homemade Organic Freezer Ground Chicken Mix

Use one pint of this mix instead of 1 lb. ground or shredded chicken in recipes.

Here’s What You’ll Need:

  • 2 organic pasture eggs
  • 2 cups Homemade Organic Soft Bread crumbs
  • 1 cup chopped organic celery
  • 1 cup chopped organic yellow onion
  • 1 cup chopped organic carrot
  • 1 cup chopped organic green bell pepper
  • 1 tsp. Real Salt
  • 3 lbs. organic pastured ground chicken (and ground chicken giblets, optional)

Here’s How I do it:

  1. In a large mixing bowl, beat eggs slightly.  (If using ground chicken giblets, omit one egg.)
  2. Stir in bread crumbs, egg mixture, celery, onion, carrot and salt; Add chicken and mix until well blended.
  3. Add some home rendered schmaltz or lard to the bottom of a large skillet or stockpot and heat until warm and bubbly.
  4. Cook half of the mixture until the chicken has turned white; Repeat with remaining half of mixture, adding additional shmaltz or lard if necessary.
  5. Allow the mixture to cool; Measure into 2-cup portions (wide-mouth pint jars with tight-fitting lids) and freeze.
  6. Yields 7 pints of mix.
  7. Enjoy!

Homemade Organic Classic Chicken Pot Pie

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the pastry crust, if you haven’t all ready done so.
  2. Line a 9″ pie plate with one of the crusts;  Trim the crust at the edge of the pie plate.
  3. Preheat the oven to 425° Fahrenheit.
  4. Heat a medium skillet over medium-high heat.
  5. Add the schmaltz and allow to heat until bubbly.
  6. Add the carrots and celery and saute for 5 minutes.
  7. Add the onions and saute for another 3 minutes.
  8. Add the garlic and saute for an additional 2 minutes.
  9. Add the butter and flour to the mixture and stir until well blended.
  10. Pour the stock and chicken into the vegetable mixture.
  11. Bring to a boil.
  12. Once boiling, reduce the heat and simmer until the mixture is thick and bubbly.
  13. Pour the mixture into the pie crust.
  14. Top with the second pie crust; Cut slits into the crust to allow the steam to escape while cooking.
  15. Bake at 425° Fahrenheit for 25-30 minutes, or until the top crust is golden brown and the mixture inside is bubbly.
  16. Enjoy!

Homemade Organic Chicken Salad with Dill

Here’s What You’ll Need:

Here’s How I do it:

  1. Cook pasta in 2 quarts of salted boiling water for 12 minutes, or until al dente; drain.
  2. Combine cooked pasta, tomatoes, pickles, and green onions in a mixing bowl.
  3. Stir mayonnaise or cream gravy, dill, salt and pepper together until well blended.
  4. Cover and chill in the refrigerator for 3 to 24 hours.
  5. Before serving:  Spoon the salad mixture on top of salad plates lined with lettuce leaves.
  6. Enjoy!

Homemade Organic Chicken Enchiladas with Salsa Verde and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Make the sour cream sauce, if you haven’t all ready done so.
  3. Spread some of the salsa on the bottom of a 9″ x 13″ casserole dish.
  4. Add the shredded chicken with enough Salsa Verde to moisten; Set aside.
  5. Warm the tortillas on a skillet to make them more pliable, if necessary.
  6. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  7. Roll the tortilla; Place seam-side-down into the casserole dish.
  8. Repeat steps 2 – 3 until all enchiladas are completed.
  9. Spread the sour cream sauce over the enchiladas.
  10. Top with 2 Tbsp. salsa verde and cheese plus any remaining onions.
  11. Bake for 15 minutes at 350° Fahrenheit.
  12. Enjoy!

Homemade Organic Chickenherder’s Pie

This is the chicken version of Shepherd’s Pie (which is made with lamb).

Here’s What You’ll Need:

  • 1 cup shredded Homemade Organic Chicken Roast
  • 1 cup Homemade Organic Chicken Stock
  • 1 cup organic frozen peas
  • 3-4 organic carrots, chopped
  • 1 organic yellow onion, chopped
  • 3-4 organic garlic cloves, minced
  • 1 cup organic green beans
  • 2 tsp. organic Italian seasoning
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 2 Tbsp. organic home rendered schmaltz (chicken fat)
  • 3 cups Homemade Organic Garlic Mashed Potatoes
  • 1/2 cup organic grass-fed whole milk
  • 3 Tbsp. organic arrowroot powder
  • 3 Tbsp. unchlorinated and unfluoridated water

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the lard and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Pour the stock, shredded chicken, green beans, peas into the saucepan and bring to a boil.
  8. Add Italian seasoning, pepper and salt; Reduce heat to a simmer.
  9. Simmer for 30 minutes, uncovered.
  10. Mix the arrowroot powder and water together to make a slurry.
  11. Use the slurry to thicken the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!

Homemade Organic Chipotle Chicken Enchiladas

Here’s What You’ll Need:

Here’s How I do it:

  1. Spread some of the sauce on the bottom of a 9″ x 13″ casserole dish.
  2. Warm the tortillas on a skillet to make them more pliable.
  3. Add 1 Tbsp. shredded chicken and 1 Tbsp. chopped onion to the center of the tortilla.
  4. Roll the tortilla; Place seam-side-down into the casserole dish.
  5. Repeat steps 2 – 3 until all enchiladas are completed.
  6. Spread the remaining sauce over the enchiladas.
  7. Top with cheese and the remaining onions.
  8. Bake for 15 minutes at 350° Fahrenheit.
  9. Enjoy!