Chicken Broccoli Casserole


  • 2 to 2 1/2 lb Italian marinated chicken breasts, cubed
  • 12 oz bag egg noodles
  • 1 sweet onion, chopped
  • 1 1/2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 can cream of chicken soup (10 3/4 oz)
  • 12 oz milk
  • 1 to 1 1/4 lbs broccoli, chopped
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • Kosher salt, to taste
  • Black pepper, to taste

Cooking Instructions

Boil egg noodles al dente, according to package directions. Drain and rinse with cold water. In small pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté another 2 minutes. In a large bowl, mix the soup and milk together. Add noodles, raw chicken, broccoli, onion, and garlic. Add salt and pepper to taste, and mix together well. Put mixture in a 9×12 baking dish and sprinkle with bread crumbs and parmesan cheese. Preheat oven to 350 degrees and bake uncovered for 45 minutes to 1 hour.

Beer Can Chicken (Grilling Video)


  • Bell & Evans Whole Fryer
  • Beer Can Chicken Seasoning
  • One can of beer

Cooking Instructions

1. Remove excess skin and fat from chicken.

2. Tuck in chicken’s wings.

3. Coat entire chicken, inside and out with Beer Can Chicken Seasoning ( 2 tbsp of paprika, 2 tbsp of brown sugar, 1 tbsp of kosher salt, 1 tbsp of black pepper, 1 tbsp of garlic powder, 1 tbsp of cumin, 1 tbsp of onion powder), reserving 2 tsp of seasoning mix.

4. Open can of beer (your choice) and pour out half.

5. Add the remaining 2 tsp of seasoning to beer can.

6. Insert can into cavity, leaving 1-2 inches sticking out.

7. Stand chicken up on grill, (note: can and legs will give it support).

8. Cook for one hour over medium heat or until internal temperature reaches 165 degrees (note: take temperature in upper breast of chicken).


Chicken Pot Pie


  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 2 medium potatoes, diced
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • two 9 inch unbaked pie crusts

Cooking Instructions

Preheat oven to 425 degrees F. In a saucepan, combine chicken, carrots, peas, celery and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In same saucepan, melt butter over medium heat, then add onions. Stir until soft and translucent. Stir in the flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Line a pie plate with an unbaked pie crust. Spread the chicken mixture in the bottom of the pie pan. Pour sauce over chicken mixture. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake for 30 to 35 minutes, or until pastry is golden brown and flling is bubbly. Cool for 10 minutes before serving.

chicken pot pie

BBQ Grilled Chicken Breasts (Grilling Video)


  • 2 Boneless Skinless Chicken Breasts, split (4 pcs)
  • 1/4 cup olive oil
  • 4-5 Tbsp Casey’s BBQ Seasoning
  • Casey’s BBQ Sauce

Cooking Instructions

1. In a small bowl, whisk olive oil and Casey’s BBQ Seasoning until mixture turns to paste.

2. Coat chicken breasts evenly with paste on both sides.

3. Place chicken on grill at 350 degrees and cook 4-6 minutes on each side until internal temperature reaches 165 degrees.

4. Brush chicken breasts with BBQ sauce on both sides. Continue to heat for 1-2 minutes, until BBQ sauce is warm.

Chicken with Barley & Onions


  • 3 T olive oil
  • 2 cloves garlic, peeled and chopped
  • 2 medium yellow onions, peeled and sliced
  • 8 chicken thighs
  • Salt and freshly ground black pepper to taste
  • 1 C barley, rinsed and drained
  • 6 C chicken stock, fresh or canned
  • 2 T fresh chopped parsley

Cooking Instructions

Place the rinsed barley and 3 cups of the chicken stock in a 6 to 8 quart pot. Bring to a boil, cover and simmer 30 minutes, or until the liquid is absorbed. While that is simmering, heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion an sauté until tender. Remove from the pan and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. When the barley has absorbed the initial liquid, add the remaining 3 cups of chicken stock, the browned chicken, onion and parsley. Bring to a simmer and cook, covered over low heat until the liquid is absorbed and the chicken is tender. Salt and pepper to taste. Serves 4-5.