Trisha yearwood company chicken and scalloped potatoes

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• Scalloped Potatoes au Gratin
• Scallop Ceviche
• Potato Gnocchi
• Potato and Beer Soup
• User reviews
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Scalloped Potatoes au Gratin

This scalloped potatoes au Gratin recipe talks about making a uniquely flavorsome and interesting dish.   If you f

Scallop Ceviche

Ceviche can always be described as a famous Latin American appetizer. The popular custom is that some kind of seafood is

Potato Gnocchi

Do you want to learn how to create a highly delicious homemade Italian dish? This Potato Gnocchi recipe teaches you how

Potato and Beer Soup

Do you want to make a soup that combines beer and potato in a harmonious way? This potato and beer soup recipe discusses

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes.

Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

Preheat the oven to 350°F. Spray a 13 by 9 inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the chicken gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish.

Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese.

Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

CHICKEN GRAVY:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.

Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

Trisha's Southern Kitchen

• Cast & crew

• Episode aired Feb 25, 2017

Trisha Yearwood and her sister, Beth Bernard, go through mom and dad's shoe box of recipes; company chicken; Mama's scalloped potatoes; wild scuppernong pie with cinnamon swirl ice cream.Trisha Yearwood and her sister, Beth Bernard, go through mom and dad's shoe box of recipes; company chicken; Mama's scalloped potatoes; wild scuppernong pie with cinnamon swirl ice cream.Trisha Yearwood and her sister, Beth Bernard, go through mom and dad's shoe box of recipes; company chicken; Mama's scalloped potatoes; wild scuppernong pie with cinnamon swirl ice cream.

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