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Chicken Casserole

Chicken Paprikas (Jean Difilippo) & Dumplings

Gina's Italian Chicken

Grilled Chicken with Mango Salsa

Rolled Chicken




Chicken Casserole


3 whole Chicken Breasts

1 stick Butter or Margarine

2/3 cup Milk

1 can Cream of Chicken

1 can Cream of Celery

1 package Seasoned Dry Stuffing

1 cups Chicken Broth


Cook chicken with a little salt and pepper.  (Crockpot did great and makes great broth.)  De-bone and cut in bite-size pieces. (*You can save some to make gravy.)  Place in a 13x9 casserole dish.  Melt butter or margarine and mix with milk and soups.  Pour soup mixture over chicken.  Mix stuffing with chicken broth and spoon over soup.  Bake for 425 for about 25 minutes.  Serve with giblet gravy and homemade cranberry sauce.



Jean Difilippo’s Chicken Paprikas with Dumplings

(pronounced pap ri kash)


4-6 boneless skinless chicken breasts

1 medium onion (chopped)

4 tablespoons oil

1 tablespoon paprika

1 teaspoon salt

1 teaspoon pepper

1 cups water

1 pint sour cream



3 cups flour

cup water

3 eggs

1 teaspoon salt


Mix oil, paprika, salt and pepper in large frying pan.  Saute chicken and onion until chicken is slightly brown.  Slowly pour in water, partially cover pan and simmer until chicken is tender (approximately 30 minutes).  Be sure to leave an opening for steam to escape so the sauce will thicken.  Remove chicken and mix sour cream with the drippings.  Stir in cooked dumplings and serve immediately.



Mix all ingredients and either drop by teaspoonfuls in boiling water or roll and cut into strips, then place in boiling water.  Boil approximately 10 minutes or until dumplings float.  Drain well before adding to sauce.



Gina's Italian Chicken


2 Tablespoons Butter

1 Small Onion, chopped

1 Small Can Sliced Mushrooms

1 Clove Garlic, minced

1/2 Teaspoon Oregano

1 Can Stewed Tomatoes (with Italian Seasoning)

1 Can Tomato Paste

Black Pepper to Taste

6 Boneless, skinless Chicken Breasts

8 oz. Mozzarella Cheese, shredded


Heat oven to 350.  Saute onion, mushrooms, garlic and oregano in butter.  Stir in tomatoes, tomato paste and pepper.  Place chicken in baking dish.  Pour tomato mixture over chicken.  Bake 35-45 minutes until chicken is done.  Put mozzarella cheese on top and bake approximately 5 minutes longer until the cheese is melted.



Grilled Chicken to be served with Mango Salsa (can also do with fish)


Coating for meat:

1-2 teaspoons ground coriander

1-2 teaspoons chili powder

2 tablespoons olive oil

Juice from 1/2-2 limes


Mix well.


2-4 boneless chicken breast4-8 tilapia fillets or:

Wash meat and pat dry.  Dip in oil mixture coating both sides.  Place on aluminum foil and grill until done (turning one – two times).



Rolled Chicken Breast


6 each - boneless chicken breast, thin sliced beef, bacon strips

1 can Cream of Mushroom Soup


Roll beef around each piece of chicken breast.  Then wrap with a bacon strip.  Place in a dish.  Pour soup on top and bake covered for 1 hour at 300.  Remove cover and bake 35 minutes at 350.