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!

Homemade Organic Chipotle Chicken Taco Salad with Honey Citrus Dressing

Here’s What You’ll Need:

Here’s How I do it:

  • Mix the shredded chicken and chipotle sauce together and marinate in the refrigerator for 30 minutes.
  • Prepare all of the vegetables.
  • Layer the salad starting with the lettuce.
  • Sprinkle the rice on top of the lettuce.
  • Put the beans on top of the rice.
  • Top the rice with the marinated chicken.
  • Sprinkle the minced yellow onion on top of the chicken.
  • Sprinkle the minced sweet pepper blend on top of the yellow onion.
  • Sprinkle the green onion on top of the peppers.
  • Top with the shredded cheese.
  • Put the tortilla strips on top of the salad, or crumble the tortilla chips and place on top of the salad.
  • Drizzle the dressing on top of the salad.
  • Enjoy!

Homemade Organic Chicken, Broccoli and Cheese Skillet

I found the original recipe here.  I have adapted it to make it organic and synthetic-chemical free.

Here’s What You’ll Need:

Here’s How I do it:

  1. Add broccoli, broth, soup, salt, pepper, garlic and pasta to a medium-sized deep skillet; Bring to a boil.
  2. Reduce heat to lowest setting, cover.
  3. Simmer for 15-20 minutes, or until pasta is tender; Stir occasionally to prevent sticking.
  4. Add the chicken about 10 minutes before the pasta is done.  Stir well and add water, if needed.
  5. Check near the end of cooking and add a small amount of water, if needed, and stir well to combine in the mixture.
  6. Add cheese during last two minutes and blend into mixture.
  7. Enjoy!

Homemade Organic Chicken Lasagna with White Sauce

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 2 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 1 cup grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 4 Tbsp. finely chopped fresh organic parsley; *OR 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrot, onion and garlic to the saucepan and saute for 2-3 minutes.
  9. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  10. Add flour to the butter, and stir constantly until it creates a thick paste.
  11. Add vegetable stock, milk, and cream to the cooked roux.
  12. Increase heat to medium high, stirring until thickened.
  13. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  14. Add 2 eggs to the ricotta and mix well.
  15. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  16. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  17. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  18. Grease a 9″ × 13″ casserole dish with butter.
  19. Place a very thin layer of white sauce on the bottom of the casserole.
  20. Place a layer of 3 noodles on top of the white sauce.
  21. Spread the ricotta mixture on top of the noodles.
  22. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  23. Add 1/3 of the shredded chicken on top of the vegetables.
  24. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the shredded chicken.
  25. Continue layering white sauce, noodles, ricotta mixture, veggie mix, shredded chicken, and shredded/grated cheese mixture until you have three total layers.
  26. Top the lasagna with the seasoned breadcrumbs.
  27. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  28. Enjoy!