CELERY CHICKEN RECIPES

CHICKEN CELERY CASSEROLE RECIPE | ALLRECIPES

Chicken Celery Casserole Recipe | Allrecipes image

Best made night before. The flavors blend in a very unique taste. Tastes like something Grandma made.

Provided by Paul Stephen Widmark

Categories Meat and Poultry Chicken Breast

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, sliced into rings
4 cloves garlic, minced
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 (10.75 ounce) cans condensed cream of celery soup
1 cup chopped celery
1 (4 ounce) can mushrooms, drained
1 cup chopped carrot
1 pinch poultry seasoning
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.

Nutrition Facts : Calories 314.8 calories, CarbohydrateContent 20.8 g, CholesterolContent 85.2 mg, FatContent 11.9 g, FiberContent 3.6 g, ProteinContent 30.9 g, SaturatedFatContent 2.6 g, SodiumContent 1401.2 mg, SugarContent 6.2 g

CHICKEN AND CELERY STIR-FRY RECIPE | MARTHA STEWART

Chicken and Celery Stir-Fry Recipe | Martha Stewart image

This spicy stir-fry has an Asian flavor and can be served with rice.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Total Time 40 minutes

Prep Time 40 minutes

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breast halves (about 2)
1 large egg white
1 tablespoon cornstarch
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil
1 pound celery (8 to 10 large stalks), thinly sliced on the diagonal (about 5 cups)
3-inch piece of fresh ginger, peeled and thinly slivered lengthwise
1 jalapeno chile, red or green, slivered lengthwise (ribs and seeds removed, for less heat, if desired)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sugar
4 scallions, cut in 3-inch lengths

Steps:

Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white, cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips, and toss to coat.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.
Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing, until celery is crisp-tender, 4 to 5 minutes.
Stir vinegar, sesame oil, and sugar in with vegetables. Add scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 282 g, FatContent 14 g, FiberContent 2 g, ProteinContent 28 g

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