CHICKEN UPSIDE DOWN RECIPES

Name: Upside-Down Chicken Pie
Prep time: 20 min
Yield: 8 servings
Ingredients: Filling; 2 cups chopped cooked chicken; 1/2 cup chopped celery; 1/4 cup chopped onion; 1 (12-ounce) package frozen vegetable combination (broccoli, carrot and water chestnuts), thawed; 2 (10 3/4-ounce) cans condensed cream of chicken soup; 1/4 teaspoon pepper; 1/2 cup shredded Cheddar cheese; Topping; 1 cup milk; 2 large Land O Lakes® Eggs; 2 tablespoons Land O Lakes® Butter melted; 1 cup all-purpose flour; 1/4 teaspoon salt

UPSIDE-DOWN CHICKEN PIE RECIPE | LAND O’LAKES

Upside-Down Chicken Pie Recipe | Land O’Lakes image

Quick-to-mix crust tops a traditional pot pie filling.

Provided by Land O'Lakes

Categories Casserole Chicken Pot pie Main Course Meat, poultry, and seafood Main Course

Total Time 0 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

Filling
2 cups chopped cooked chicken
1/2 cup chopped celery
1/4 cup chopped onion
1 (12-ounce) package frozen vegetable combination (broccoli, carrot and water chestnuts), thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Topping
1 cup milk
2 large Land O Lakes® Eggs
2 tablespoons Land O Lakes® Butter melted
1 cup all-purpose flour
1/4 teaspoon salt

Steps:

Heat oven to 425°F.
Combine all filling ingredients except cheese in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 10-14 minutes or until mixture comes to a boil.
Combine milk, eggs, and butter in bowl; beat at medium speed 1 minute. Add flour and salt; continue beating until smooth.
Pour hot chicken mixture into ungreased 13x9-inch (3-quart) baking dish. Top with cheese. Pour topping mixture carefully over cheese. Bake 25-30 minutes or until puffed and lightly browned. Serve immediately.

Nutrition Facts : Calories 360 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 120 milligrams, SodiumContent 1010 milligrams, CarbohydrateContent 25 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 20 grams

UPSIDE DOWN (MAQLOOBEH) RECIPE - FOOD.COM

Upside Down (Maqloobeh) Recipe - Food.com image

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken legs (or 1 whole chicken cut into pieces two breasts and two legs)
1 onion
2 teaspoons baharat (mixed savoury spice) or 2 teaspoons curry powder
2 teaspoons salt (or to taste)
8 tablespoons vegetable oil
7 cups water
2 cups cauliflower
4 cups medium-grain uncooked rice
1/2 cup cooked canned whole chickpeas
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1 pinch cinnamon (optional)
natural plain yogurt (200g small pot per person)

Steps:

Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
Rinse rice until water is clear and then leave to drain in colander.
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
Add chicken and brown.
Add 8 cups water and mix.
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
Cook for one hour.
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
Fry until golden (well-cooked) but not burnt.
Put aside.
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
Coat with pinches of salt and mixed spices.
Brown under grill.
Get a medium sized pot.
(I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt – so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
Add chickpeas in the same way.
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
Add rice and spread evenly.
Carefully and slowly pour the chicken stock on top to cover rice.
Cook on stove-top until rice is cooked.
Quickly flip the saucepan upside down onto a large serving tray (preferably round).
Rub and cool down top of pot with a wet cloth.
Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
Eat with small bowls of yoghurt.

Nutrition Facts : Calories 1074.8, FatContent 21.8, SaturatedFatContent 6.1, CholesterolContent 138.6, SodiumContent 1410.5, CarbohydrateContent 167.1, FiberContent 5.8, SugarContent 2.4, ProteinContent 46

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