People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms.
Be it a healthy chicken salad or any other chicken recipe, choosing the right chicken for your dish is very important .If you opt for the cheap battery-reared chicken, you will get a greasy and stringy dish with a flat taste. These chickens are fed on a high-calorie diet that gives them a lot of fat but no muscle. On the other hand, choosing an organic chicken will give you firm and full-flavored meat. Organic birds are raised on a better diet and roam free under better and more humane conditions. This chicken will obviously cost more but will give you better taste and quality.
To further decrease the level of fat, you can trim off some areas, especially on the thighs, and enjoy a healthier meal. You should never leave raw chicken at room temperature. To prevent contamination, always wash chicken with cold water. Store it in the coldest part of the refrigerator and use within two days. Similarly, cooked chicken shouldn’t be left out for more than two hours. Frozen chicken can easily sit in your freezer for one year without any harm.
A little creativity in your kitchen can whip up new low-fat and healthy chicken recipes for your entire family. If you cannot find a particular ingredient, try replacing it with some substitute and see the all-new dish prepared exclusively by you. While preparing food, follow basic safety rules and avoid accidents in your kitchen. This will ensure you safely prepare tasty meals for everyday consumption focused towards a healthy and long life.
Chicken Stock
The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.
1 Whole Chicken, about 3 pounds
8 cups water
2 carrots, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
1 medium onion, cut into large chunks
2 cloves of garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no Simon and Garfunkel jokes)
2 tsp. salt
Cut the chicken up into pieces.
Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
Reduce the heat to medium low, and simmer for 3 hours.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
Skim the fat off of the stock, and refrigerate, freeze, or use immediately.
Yield: About 6 cups of stock, about 4 cups of chicken.
Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.
Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!
1 Whole Chicken, about 3 pounds
8 cups water
2 carrots, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
1 medium onion, cut into large chunks
2 cloves of garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no Simon and Garfunkel jokes)
2 tsp. salt
Cut the chicken up into pieces.
Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
Reduce the heat to medium low, and simmer for 3 hours.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.
Skim the fat off of the stock, and refrigerate, freeze, or use immediately.
Yield: About 6 cups of stock, about 4 cups of chicken.
Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.
Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!
Weight Loss Recipe: Curried Chicken & Mango Salad
Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!
Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.
That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.
Ingredients:
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango
Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.
For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.
Makes 4 Servings
Nutritional Analysis Per Serving of Curried Chicken:
Calories: 218
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Sodium: 170 mg
Carbohydrate: 17 grams
Protein: 30 grams
Dietary fiber: 1 gram
Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.
That's because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories....but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you'll get more enjoyment from eating when there's a variety of colours and flavors on your plate.
Ingredients:
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango
Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.
For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.
Makes 4 Servings
Nutritional Analysis Per Serving of Curried Chicken:
Calories: 218
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Sodium: 170 mg
Carbohydrate: 17 grams
Protein: 30 grams
Dietary fiber: 1 gram
Low Carb Chicken Recipes Made Easy
Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage.
So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, ฝ cup of grated parmesan cheese, ฝ teaspoon of garlic salt, ฝ teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.
In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!
The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, ฝ cup of salad oil, ผ cup of balsamic vinegar, ผ cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ฝ teaspoon of red pepper flakes, ฝ teaspoon of dried thyme, 1 teaspoon soy sauce, ผ Worcestershire sauce, ผ teaspoon cayenne, and ผ teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.
So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, ฝ cup of grated parmesan cheese, ฝ teaspoon of garlic salt, ฝ teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.
In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!
The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, ฝ cup of salad oil, ผ cup of balsamic vinegar, ผ cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ฝ teaspoon of red pepper flakes, ฝ teaspoon of dried thyme, 1 teaspoon soy sauce, ผ Worcestershire sauce, ผ teaspoon cayenne, and ผ teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.
3 Easy to Cook Chicken Recipes for a Lovely Treat
We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.
Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings
- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
#2. Hot Chicken Wings
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
#3. Hot-N-Spicy Chicken Wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings
- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
#2. Hot Chicken Wings
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
#3. Hot-N-Spicy Chicken Wings
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
The Almighty Beer-Can Chicken
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn’t be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. It’s also a bit of a showstopper and makes a lively conversation starter as well. Is it chicken in a beer can? Close but try beer can in a chicken. The beer is used to both keep the bird flavorful and moist, and the cook happy. By the time the bird is ready to eat, the chef will not be the only one with a beer belly!
Is it safe to eat chicken that has been in contact with the ink from a beer can? When the FDA was asked this question they were not sure because they have only tested the cans as a container and not as a cooking utensil. However the ink on the cans is applied at a temperature in excess of 500 degrees while the can never get hotter then 215 degrees during the cooking process. The conclusion by most is that there is nothing harmful in using the cans.
For those cooks who still worry about possible contamination, vertical stainless steel chicken roasters are available. These roasters have their own reservoir for beer, water or your choice of liquid.
1 whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Preparing the chicken
Remove and discard neck and giblets from chicken. Rinse chicken inside and out, and pat dry with paper towels. Rub or brush the chicken lightly with oil then season inside and out with salt, pepper and dry rub.
Open a can of beer and drink half. Wait 5 minutes then drink the other half and open a second can for the chicken. Drink half of the second beer and reserve remainder of beer for the bird. Using a "church key"-style can opener, pop a few more holes in the top of the can so that the moisture will be able to escape.
With the can on a steady surface, lower the chicken onto the can. It should stand on it’s own using the legs and can as a tri-pod. Refrigerate the bird while you get your grill or smoker setup.
Preparing the grill
Whether you intend to grill or smoke the bird, the goal is indirect heat. No coals or burner directly under the chicken. Place a drip pan under where you intend the bird to sit. If you are grilling, turn the burners to medium-high on one side of your grill and place the bird on the other side.
Cooking the chicken
Continue to cook the chicken over medium-high with the grill cover on for approximately 1 1/4 – 1 1/2 hours. The chicken will be done when the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Remove from grill with tongs and move to cutting board. Be careful not to spill the beer when removing the can. Let the chicken rest for 5-10 minutes before carving. Toss the beer can out along with the carcass.
Is it safe to eat chicken that has been in contact with the ink from a beer can? When the FDA was asked this question they were not sure because they have only tested the cans as a container and not as a cooking utensil. However the ink on the cans is applied at a temperature in excess of 500 degrees while the can never get hotter then 215 degrees during the cooking process. The conclusion by most is that there is nothing harmful in using the cans.
For those cooks who still worry about possible contamination, vertical stainless steel chicken roasters are available. These roasters have their own reservoir for beer, water or your choice of liquid.
1 whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Preparing the chicken
Remove and discard neck and giblets from chicken. Rinse chicken inside and out, and pat dry with paper towels. Rub or brush the chicken lightly with oil then season inside and out with salt, pepper and dry rub.
Open a can of beer and drink half. Wait 5 minutes then drink the other half and open a second can for the chicken. Drink half of the second beer and reserve remainder of beer for the bird. Using a "church key"-style can opener, pop a few more holes in the top of the can so that the moisture will be able to escape.
With the can on a steady surface, lower the chicken onto the can. It should stand on it’s own using the legs and can as a tri-pod. Refrigerate the bird while you get your grill or smoker setup.
Preparing the grill
Whether you intend to grill or smoke the bird, the goal is indirect heat. No coals or burner directly under the chicken. Place a drip pan under where you intend the bird to sit. If you are grilling, turn the burners to medium-high on one side of your grill and place the bird on the other side.
Cooking the chicken
Continue to cook the chicken over medium-high with the grill cover on for approximately 1 1/4 – 1 1/2 hours. The chicken will be done when the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh. Remove from grill with tongs and move to cutting board. Be careful not to spill the beer when removing the can. Let the chicken rest for 5-10 minutes before carving. Toss the beer can out along with the carcass.
Only With Beer Can Chicken Taste Good
Only with beer can chicken taste good – a sentiment shared by passionate beer drinkers. Gourmet meals are enjoyed by many; when one thinks of the beverages served in a high class restaurant, wine comes to mind most frequently. A diner may choose a tasty liquer such as Drambuie or whiskey to enjoy with coffee after a fine meal. It brings to mind silk dresses, tuxedos, a night at the opera. Many traditionalists would be surprised to learn that beer is now on the fine dining menu.
Despite its sporty, pub-crawl, keg party reputation, beer has been transformed into a chilled, foamy beverage served among the elite. It is becoming commonplace for hosts and hostesses to wonder what beer to serve with the meal they will serve their guests. On recent observation at a restaurant, I saw the people at the next table peruse a list of beers, not wine.
What type of beer goes with the dishes served at dinner parties and in restaurants? There are many different types of beer: lager, ale, pilsner, brown, bock, porter and stout. How do these beers pair up with food? There are so many types of food to choose from: Mexican, Chinese, Thai, Japanese, British, German etc. The easy answer is to choose what you, the diner, believe to be a great taste match. Everyone’s tastes differ and there are enough choices to go around. For those of you who are stuck and don’t know where to begin, the following is a good place to start.
One possibility is to choose a beer that matches the country of origin of the food being served. I recently went out for sushi and decided to have a Japanese beer with my tempura and maki. I have never tasted the beers from Japan before and I enjoy new experiences. I chose Kirin beer, which was a light, delicate beer ideally suited to the delicate tastes of sushi. The Kirin website (www.kirin.com) claims their beer has complimented sushi for almost a century.
In Mexico and south western United States, some people like to drink chilli beer – a lager style beer that is rich, malty and roasty. This rather hot beer is the perfect match for spicy Mexican offerings such as burritos. I like to drink Corona beer with lime as it is the perfect match for natchos and tacos.
British beef and Yorkshire pudding go best with a stout beer like Guinness. Guinness itself is like a meal in a glass. A hearty meal tastes better with a hearty beer. A stout beer can also be paired with other heavier meals such as lasagne, pasta, pizza and game dishes.
Fish dishes demand a delicate beer mate – unless the fish is heavily battered and deep-fried. Fresh fish tastes best with a pilsner or a light lager. Fish and chips, British-style, can accompany a brown ale or a heavier lager.
Chicken tastes good with almost anything and the choice of beer depends on individual tastes. Dramatic-tasting chicken dishes, such as curried or Thai heavily-spiced chicken can be paired with stronger beers like a malty amber or a dry porter. A roasted chicken might go well with a light lager or pilsner.
To end a dinner, diners may want to try dark ale, cream stout, Oatmeal Stout, Double Bock or Scotch Ale. All of these beers are heavy and sweet and would taste great with cheesecake or tortes. Imperial Stout needs a dessert made with chocolate as it is quite bitter and heavy.
If the dessert is light and fruity, perhaps a fruit-flavoured lambic would go well. Lambics are wheat beers produced in Belgium and some of them are flavoured with raspberry, cherry and peach. It is common sense that a fruity beer would pair well with a fruity dessert.
What an amazing, unique experience it would be to invite friends over for a six-course meal using various beers for each course, pairing each dish with an appropriate beer. It would be the dinner party talked about for years to come.
Despite its sporty, pub-crawl, keg party reputation, beer has been transformed into a chilled, foamy beverage served among the elite. It is becoming commonplace for hosts and hostesses to wonder what beer to serve with the meal they will serve their guests. On recent observation at a restaurant, I saw the people at the next table peruse a list of beers, not wine.
What type of beer goes with the dishes served at dinner parties and in restaurants? There are many different types of beer: lager, ale, pilsner, brown, bock, porter and stout. How do these beers pair up with food? There are so many types of food to choose from: Mexican, Chinese, Thai, Japanese, British, German etc. The easy answer is to choose what you, the diner, believe to be a great taste match. Everyone’s tastes differ and there are enough choices to go around. For those of you who are stuck and don’t know where to begin, the following is a good place to start.
One possibility is to choose a beer that matches the country of origin of the food being served. I recently went out for sushi and decided to have a Japanese beer with my tempura and maki. I have never tasted the beers from Japan before and I enjoy new experiences. I chose Kirin beer, which was a light, delicate beer ideally suited to the delicate tastes of sushi. The Kirin website (www.kirin.com) claims their beer has complimented sushi for almost a century.
In Mexico and south western United States, some people like to drink chilli beer – a lager style beer that is rich, malty and roasty. This rather hot beer is the perfect match for spicy Mexican offerings such as burritos. I like to drink Corona beer with lime as it is the perfect match for natchos and tacos.
British beef and Yorkshire pudding go best with a stout beer like Guinness. Guinness itself is like a meal in a glass. A hearty meal tastes better with a hearty beer. A stout beer can also be paired with other heavier meals such as lasagne, pasta, pizza and game dishes.
Fish dishes demand a delicate beer mate – unless the fish is heavily battered and deep-fried. Fresh fish tastes best with a pilsner or a light lager. Fish and chips, British-style, can accompany a brown ale or a heavier lager.
Chicken tastes good with almost anything and the choice of beer depends on individual tastes. Dramatic-tasting chicken dishes, such as curried or Thai heavily-spiced chicken can be paired with stronger beers like a malty amber or a dry porter. A roasted chicken might go well with a light lager or pilsner.
To end a dinner, diners may want to try dark ale, cream stout, Oatmeal Stout, Double Bock or Scotch Ale. All of these beers are heavy and sweet and would taste great with cheesecake or tortes. Imperial Stout needs a dessert made with chocolate as it is quite bitter and heavy.
If the dessert is light and fruity, perhaps a fruit-flavoured lambic would go well. Lambics are wheat beers produced in Belgium and some of them are flavoured with raspberry, cherry and peach. It is common sense that a fruity beer would pair well with a fruity dessert.
What an amazing, unique experience it would be to invite friends over for a six-course meal using various beers for each course, pairing each dish with an appropriate beer. It would be the dinner party talked about for years to come.
Chicken Fried Steak
For those who happen to enjoy an unusual cross of flavors and styles, chicken fried steak is something to be experienced. A cross between the classic taste of steak and the simple joys of fried chicken, this increasingly popular method of cooking steak is a wonderfully memorable mix of different flavors. Casual, yet dignified, it is a meal that distinguishes itself with its flexibility and accessible nature. Which makes chicken fried steak the type of meal that can fit a variety of occasions.
Cooking chicken fried steak is not too difficult to make. All it requires is a steak, breadcrumbs, oil and a skillet or deep fryer. Simply cover the steak in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the steak until it is done. If it is being made in a skillet, it needs to be flipped every couple of minutes but, otherwise, there is little that needs to be done until the steak is done cooking.
It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.
The part that really makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into its own and really shine. But to get the best blend of spices, the best thing anybody can do is experiment. After all, there is only one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to master chicken fried steak would be well-served to try a few new things, take a few notes, and figure out just how to make it just right.
No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Whether for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and always welcome.
Though it has only recently joined the mainstream, chicken fried steak is an increasingly popular meal both at home and when going out to eat. A distinctive blend of different flavors, it is a meal that is starting to receive its proper due as a dish that is well worth the effort. So give chicken fried steak a try and see why it is becoming the new recipe of choice for people who love steak.
Cooking chicken fried steak is not too difficult to make. All it requires is a steak, breadcrumbs, oil and a skillet or deep fryer. Simply cover the steak in breadcrumbs, heat the oil in the skillet or deep fryer, and cook the steak until it is done. If it is being made in a skillet, it needs to be flipped every couple of minutes but, otherwise, there is little that needs to be done until the steak is done cooking.
It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.
The part that really makes the difference in chicken fried steak is the mix of spices that are added to the breadcrumbs. These spices are the savor that truly makes the difference in the taste of the steak and makes it distinctive on the palate. By blending just the right combination of flavors, chicken fried steak can come into its own and really shine. But to get the best blend of spices, the best thing anybody can do is experiment. After all, there is only one person who will always be there to judge the results, and that is the person who cooks it. So any cook who wants to master chicken fried steak would be well-served to try a few new things, take a few notes, and figure out just how to make it just right.
No matter how you make chicken fried steak, it is almost always a welcome addition to the menu. Whether for dinner after work, a Sunday brunch, a picnic, or a get-together with friends, chicken fried steak can be a fun addition to the menu. Unusual, yet familiar, it is a meal that is easy to enjoy and always welcome.
Though it has only recently joined the mainstream, chicken fried steak is an increasingly popular meal both at home and when going out to eat. A distinctive blend of different flavors, it is a meal that is starting to receive its proper due as a dish that is well worth the effort. So give chicken fried steak a try and see why it is becoming the new recipe of choice for people who love steak.
TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.
CRISPY CASHEW CHICKEN (MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.
CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
BUFFALO-STYLE CHICKEN WINGS
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or
margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or
margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
CHICKEN WINGS IN SOY SAUCE
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
SWEET AND SOUR CHICKEN WINGS
2 1/2 lb. chicken wings with tips
removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple
juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.
removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple
juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.
GOLDEN CHICKEN NUGGETS
4 whole chicken breasts, skinned &
boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered
thyme)
1 tsp. basil
1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.
boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered
thyme)
1 tsp. basil
1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.
ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
MARINATED CHICKEN WINGS
2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.
HOT CHICKEN WINGS
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
CHICKEN CUTLETS
Chicken, cutlets or pieces, whatever
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine
Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine
Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.
CHICKEN ORIENTAL
1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure
pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions
& green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
1 c. (8 oz.) pineapple chunks in pure
pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions
& green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
CHICKEN IN WINE SAUCE
1 pkg. boneless chicken breasts
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water
Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. This freezes well and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves 6.
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water
Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. This freezes well and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves 6.
CHICKEN WITH PORT
Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin
#27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper. Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin
#27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper. Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.
CHICKEN SPECTACULAR
3 c. cooked chicken
1 pkg. Uncle Ben's Wild White Rice,
cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for
color, if desired)
Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)
1 pkg. Uncle Ben's Wild White Rice,
cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for
color, if desired)
Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)
GOURMET CHICKEN
1 c. uncooked rice
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can
cut boned breasts into sm. pieces)
Salt & pepper to taste
Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes. When using big chicken pieces, turn when browned on one side.
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can
cut boned breasts into sm. pieces)
Salt & pepper to taste
Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes. When using big chicken pieces, turn when browned on one side.
CHICKEN BENGALI
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.
PARMESAN CHICKEN
1 c. crushed Ritz crackers
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine
Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to needs.
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine
Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to needs.
FESTIVE CHICKEN
2 c. chicken, cooked, chopped
1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg.
broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)
Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.
1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg.
broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)
Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.
BUSY DAY CHICKEN & RICE
1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
CHEDDAR CHICKEN
1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
HOT CHICKEN SALAD
4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
CHICKEN BREAST CASSEROLE
8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
SWEET & SOUR CHICKEN
2 pkg. boneless chicken
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
1 c. flour
1 c. oil
Salt & pepper as desired
Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes. Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
1 c. flour
1 c. oil
Salt & pepper as desired
Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes. Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.
CHICKEN & RICE CASSEROLE
1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing
mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken
breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.
1 can cream of chicken soup
1 pkg. Good Season Italian dressing
mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken
breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice. Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.
CHEESE `N CHICKEN ENCHILADAS
1 med. onion, chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6")
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar
cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6")
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar
cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
CHICKEN AND BISCUITS
3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack
buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken
soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack
buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken
soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
CHICKEN TETRAZZINI
1 hen
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.
CHICKEN LALA PIE
1 pkg. family size chicken
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup
Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan. Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing. Spread over top of casserole. Bake at 400 degrees for 45 minutes.
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup
Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan. Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing. Spread over top of casserole. Bake at 400 degrees for 45 minutes.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers
Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave. Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers
Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave. Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.
CHICKEN DIVAN
1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg.
frozen
Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg.
frozen
Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.
CHICKEN WITH MOZZARELLA CHEESE
6 chicken breasts
3 eggs, beaten & salted
Progresso bread crumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken
soup
1 c. chicken broth
8 oz. mozzarella cheese slices
Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter. Place in casserole dish. Combine soup and broth. Pour over chicken and bake covered at 350 degrees for 30 minutes. Place slices of cheese over chicken and bake 10 more minutes uncovered. Serve with rice.
3 eggs, beaten & salted
Progresso bread crumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken
soup
1 c. chicken broth
8 oz. mozzarella cheese slices
Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter. Place in casserole dish. Combine soup and broth. Pour over chicken and bake covered at 350 degrees for 30 minutes. Place slices of cheese over chicken and bake 10 more minutes uncovered. Serve with rice.
MOZZARELLA CHICKEN AND SAUCE
4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes
and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
1 jar Ragu spaghetti sauce (tomatoes
and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
SWISS CHEESE CHICKEN CASSEROLE
4-6 chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning
stuffing mix
1/4 c. margarine
Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken. Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning
stuffing mix
1/4 c. margarine
Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken. Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
CHICKEN SPAGHETTI
5 chicken breasts
1 can cream of chicken soup
1 (8 oz.) pkg. Velveeta, grated
1 (8 oz.) pkg. spaghetti noodles
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, deskin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.
1 can cream of chicken soup
1 (8 oz.) pkg. Velveeta, grated
1 (8 oz.) pkg. spaghetti noodles
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, deskin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.
CHICKEN CASSEROLE
1 can Rotel tomatoes with chilies
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti
Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti
Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.
THYME CHICKEN
4 boneless chicken breasts
1/2 pt. whipping cream
1 stick butter
Thyme
Salt & pepper to taste
Sliced fresh mushrooms
Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.
1/2 pt. whipping cream
1 stick butter
Thyme
Salt & pepper to taste
Sliced fresh mushrooms
Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.
SOUR CREAM AND CHICKEN ENCHILADAS
6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.
EASY CHICKEN POT PIE
2 cans (10 3/4 oz. each) cream of
potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9") frozen pie crust, thawed
Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9") frozen pie crust, thawed
Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
CHICKEN POT PIE
2 pie shells
2 cans mixed vegetables
Whole chicken
1 stick butter
Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish. Take chicken off the bones. Then mix chicken, chicken broth with mixed vegetables and butter. Then pour over pie shell. Then put the other pie shell on top. Bake for 45 minutes at 325 degrees.
2 cans mixed vegetables
Whole chicken
1 stick butter
Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish. Take chicken off the bones. Then mix chicken, chicken broth with mixed vegetables and butter. Then pour over pie shell. Then put the other pie shell on top. Bake for 45 minutes at 325 degrees.
MEXICAN CHICKEN CASSEROLE
6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
SO EASY OVEN - FRIED CHICKEN
1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely
crushed cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely
crushed cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
ITALIAN CHICKEN
1 frying chicken, cut up
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into
cubes)
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into
cubes)
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.
CHICKEN FRIED STEAK
2 lb. beef round steak
1 egg, beaten
1 tbsp. milk
1 c. crushed saltine crackers
Salt & pepper to taste
Cooking oil for frying
Pound the steak with knife, cut into serving pieces. Blend egg and milk. Mix on separate plate, cracker crumbs, salt and pepper. Dip meat into egg mixture then crackers. Brown meat on both sides in hot oil, then turn heat down to simmer, cover skillet and cook until tender 40-45 minutes. Gravy for meat: Remove meat when done from pan, add a little water/flour mixture to drippings. Bring to a boil. Then simmer until desired consistency.
1 egg, beaten
1 tbsp. milk
1 c. crushed saltine crackers
Salt & pepper to taste
Cooking oil for frying
Pound the steak with knife, cut into serving pieces. Blend egg and milk. Mix on separate plate, cracker crumbs, salt and pepper. Dip meat into egg mixture then crackers. Brown meat on both sides in hot oil, then turn heat down to simmer, cover skillet and cook until tender 40-45 minutes. Gravy for meat: Remove meat when done from pan, add a little water/flour mixture to drippings. Bring to a boil. Then simmer until desired consistency.
CHICKEN RICE BAKE
1 1/2 c. regular rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.
POTTED CHICKEN
3 lb. chicken parts
6 c. bubbling water
2 onions, peeled & quartered
3 carrots, thickly sliced
2 1/2 tsp. seasoned salt
1 (10 oz.) pkg. frozen mixed
vegetables
1 pkg. chicken noodle soup mix
4 tsp. parsley
1 bay leaf, crumbled
Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.
6 c. bubbling water
2 onions, peeled & quartered
3 carrots, thickly sliced
2 1/2 tsp. seasoned salt
1 (10 oz.) pkg. frozen mixed
vegetables
1 pkg. chicken noodle soup mix
4 tsp. parsley
1 bay leaf, crumbled
Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy.
SAUTEED CHICKEN LIVERS
1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.
Butter
Paprika
Salt & pepper
Flour
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.
APPLE CHICKEN CASSEROLE
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.
CHICKEN AND PORK ADOBO
1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic
Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic
Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.
TERIYAKI CHICKEN
1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce. T4544 767 F/B A
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce. T4544 767 F/B A
FAJITA - STYLE CHICKEN BREASTS
--MARINADE:--
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped
Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add 2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with salsa. T4544 SDR 1
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped
Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add 2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with salsa. T4544 SDR 1
CHICKEN WITH RICE
1 med. onion, chopped
2 tbsp. butter
1 tbsp. olive oil
2 lb. chicken breasts, thighs or
drumsticks
Salt & pepper
3 tbsp. dry, white wine
1 lb. fresh tomatoes, peeled & chopped
1/2 c. tomato sauce
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese
In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Correct seasoning. Gently brown butter and pour over rice. Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese. T4544 Records
2 tbsp. butter
1 tbsp. olive oil
2 lb. chicken breasts, thighs or
drumsticks
Salt & pepper
3 tbsp. dry, white wine
1 lb. fresh tomatoes, peeled & chopped
1/2 c. tomato sauce
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese
In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Correct seasoning. Gently brown butter and pour over rice. Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese. T4544 Records
CURRY CHICKEN
1 pkg. chicken wing drumettes (3-4
lb.) or
1 med. sized chicken (3-4 lb.), cut
into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support
lb.) or
1 med. sized chicken (3-4 lb.), cut
into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support
ORIENTAL CHICKEN WONTONS
8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water
chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
For Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings. T4544 Wire Shop Tracking System Support
1/2 c. shredded carrots
1/4 c. finely chopped celery or water
chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
For Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings. T4544 Wire Shop Tracking System Support
CHICKEN PICCATA
4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture. Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture. Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.
CHICKEN CACCIATORE
4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and
pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it "hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and
pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it "hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.
CHICKEN, VEGETABLE, RICE CASSEROLE
4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli,
carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices
Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables, and half of onions over chicken. Combine broth and seasonings. Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli,
carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices
Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables, and half of onions over chicken. Combine broth and seasonings. Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.
QUICK AND EASY CHICKEN MARINADE
1/2 c. oil
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
CHICKEN DIVAN
1 1/2 to 2 lb. deboned, skinned
chicken breasts, cut into pieces
2 tbsp. oil
1 pkg. broccoli, flowerets or cut
broccoli
1 c. chicken broth
1 can cream of mushroom soup
1 2/3 c. Minute rice
Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, broccoli and soup and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings. Mareesa Tomaino
chicken breasts, cut into pieces
2 tbsp. oil
1 pkg. broccoli, flowerets or cut
broccoli
1 c. chicken broth
1 can cream of mushroom soup
1 2/3 c. Minute rice
Brown the chicken in the oil until cooked, about 5 minutes. Add the broth, broccoli and soup and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings. Mareesa Tomaino
CHICKEN FINGERS
5 lb. boneless chicken breasts
1 1/2 c. mayonnaise
3 tsp. minced onion
3 tsp. dry or regular mustard
2 c. dry bread crumbs
2 c. sesame seeds
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP:--
2 c. mayonnaise
4 tbsp. honey
Mix together. Refrigerate until ready to serve.
1 1/2 c. mayonnaise
3 tsp. minced onion
3 tsp. dry or regular mustard
2 c. dry bread crumbs
2 c. sesame seeds
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP:--
2 c. mayonnaise
4 tbsp. honey
Mix together. Refrigerate until ready to serve.
CHICKEN BREASTS
1/2 c. salad dressing
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)
Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast
halves (about 1 1/4 lb.)
Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.
CHICKEN IN CHEESE SAUCE
--WHITE SAUCE:--
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled
Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled
Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.
LEMON-TARRAGON CHICKEN
2 tbsp. margarine
8 med. skinless, boneless chicken
breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices
(optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.
8 med. skinless, boneless chicken
breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices
(optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.
CHICKEN AND WILD RICE
1 1/2 cooked chickens, remove skin and
bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm
stuffing mix
2 sticks butter
Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix. Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.
bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm
stuffing mix
2 sticks butter
Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix. Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.
COUNTRY CHICKEN
3-6 boneless chicken breasts, cut into
2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter
Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken. Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.
2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter
Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken. Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.
CITY CHICKEN
2 lb. pork plus 2 lb. veal, cut into
cubes
*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.
cubes
*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.
CHICKEN MARSALA ALA DAN GARRIS
8 chicken breast halves or thighs
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted margarine or butter
1/3 c. Marsala wine or sherry
Place bread crumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at 350 degrees. Then add Marsala or sherry, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. oil
1/2 c. water
1/4 c. melted margarine or butter
1/3 c. Marsala wine or sherry
Place bread crumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at 350 degrees. Then add Marsala or sherry, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
LOU'S LUCKY CHICKEN AND MACARONI
1 lb. chicken, cubed
1 lb. spiral macaroni
1 pkg. frozen, chopped broccoli
1 can mushroom pieces
2 sticks margarine
Garlic powder to taste
Cook and drain macaroni. Set aside. Cook broccoli according to directions. Drain and set aside. Fry chicken cubes. Add chicken, broccoli, mushrooms, and melted margarine to macaroni and season to taste with salt, pepper, and garlic powder.
1 lb. spiral macaroni
1 pkg. frozen, chopped broccoli
1 can mushroom pieces
2 sticks margarine
Garlic powder to taste
Cook and drain macaroni. Set aside. Cook broccoli according to directions. Drain and set aside. Fry chicken cubes. Add chicken, broccoli, mushrooms, and melted margarine to macaroni and season to taste with salt, pepper, and garlic powder.
SOFT CHICKEN TACOS
10 med. flour tortillas
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style. Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
1/4 c. chopped onion
2 tbsp. butter or margarine
1 (8 oz.) can tomato sauce
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground cumin
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on heated tortillas and top with choice of fillings. Roll up burrito style. Makes 10 servings. FILLING CHOICES: Shredded cheese, chopped tomatoes, shredded lettuce, sliced pitted ripe olives, and taco sauce.
CHICKEN AND STUFFING
1/2 chicken, cooked and broken into
sm. pieces
1 pkg. Stove Top stuffing
1 can cream of chicken soup
3/4 can milk
Mix stuffing mix according to package. Place pieces of chicken in bottom of 8x8 inch pan. Top with stuffing. Mix soup with milk which will be lumpy. Pour over all. Cover with aluminum foil and bake for 25 minutes at 350 degrees.
sm. pieces
1 pkg. Stove Top stuffing
1 can cream of chicken soup
3/4 can milk
Mix stuffing mix according to package. Place pieces of chicken in bottom of 8x8 inch pan. Top with stuffing. Mix soup with milk which will be lumpy. Pour over all. Cover with aluminum foil and bake for 25 minutes at 350 degrees.
CHICKEN PAPRIKA
5 lb. chicken pieces
3 tbsp. butter
3 tbsp. oil
1 1/2 c. finely chopped onion
3-4 tsp. sweet Hungarian paprika
4 tsp. chicken bouillon (4 cubes)
3-4 c. water (just to cover)
2 tbsp. flour mixed with 2 c. sour
cream
Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer covered until tender. Remove chicken, then bone and skin. Add flour and sour cream mixture and chicken. Don't boil again. Serve with cooked rice. Makes 6 servings.
3 tbsp. butter
3 tbsp. oil
1 1/2 c. finely chopped onion
3-4 tsp. sweet Hungarian paprika
4 tsp. chicken bouillon (4 cubes)
3-4 c. water (just to cover)
2 tbsp. flour mixed with 2 c. sour
cream
Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken. Simmer covered until tender. Remove chicken, then bone and skin. Add flour and sour cream mixture and chicken. Don't boil again. Serve with cooked rice. Makes 6 servings.
YOGURT CHICKEN PAPRIKA
3 tbsp. margarine
1 1/3 c. thinly sliced onion
1 tbsp. paprika
2 1/2 to 3 lb. broiler-fryer chicken,
cut up
1 tsp. salt
1 c. hot water
1 chicken bouillon cube
1/4 tsp. pepper
1 tbsp. cornstarch
1 tbsp. cold water
8 oz. carton plain yogurt
Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water, blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles, dumplings or noodles. Serves 6.
1 1/3 c. thinly sliced onion
1 tbsp. paprika
2 1/2 to 3 lb. broiler-fryer chicken,
cut up
1 tsp. salt
1 c. hot water
1 chicken bouillon cube
1/4 tsp. pepper
1 tbsp. cornstarch
1 tbsp. cold water
8 oz. carton plain yogurt
Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water, blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles, dumplings or noodles. Serves 6.
CHICKEN TIDBITS
2 whole chicken breasts, skinned and
boned
1/4 c. butter
2 tsp. Dijon style mustard
1 garlic clove, crushed or garlic
salt to taste
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken. Saute over medium heat 5-10 minutes, turning chicken constantly. Add bread crumbs and Parmesan cheese and coat chicken evenly. Spoon into serving dish. Serve warm or as an hors d'oeuvre or with rice as a main dish.
boned
1/4 c. butter
2 tsp. Dijon style mustard
1 garlic clove, crushed or garlic
salt to taste
1 tbsp. minced parsley
1 tsp. lemon juice
1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Cut chicken breasts into 3/4 inch cubes. In medium skillet, melt butter. Stir mustard, garlic, parsley, lemon juice in. Add chicken. Saute over medium heat 5-10 minutes, turning chicken constantly. Add bread crumbs and Parmesan cheese and coat chicken evenly. Spoon into serving dish. Serve warm or as an hors d'oeuvre or with rice as a main dish.
MARINATED CHICKEN
--SAUCE:--
2 cans pineapple juice
1 c. cooking sherry
1/2 c. soy sauce
1/3 c. sugar
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.
2 cans pineapple juice
1 c. cooking sherry
1/2 c. soy sauce
1/3 c. sugar
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.
CHICKEN BREAST SOUTHWESTERN
--MARINADE:--
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
1 tsp. minced fresh garlic
2 whole boneless, skinless chicken
breasts, halved
8 slices Cheddar cheese
Salsa
In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes. Prepare grill. Remove chicken from marinade. Drain. Grill chicken 7 minutes, turn. Continue grilling until fork tender. Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
1 tsp. minced fresh garlic
2 whole boneless, skinless chicken
breasts, halved
8 slices Cheddar cheese
Salsa
In 9-inch baking pan, stir together all marinade ingredients. Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes. Prepare grill. Remove chicken from marinade. Drain. Grill chicken 7 minutes, turn. Continue grilling until fork tender. Top each piece with cheese. Continue grilling until cheese melts. Serve with salsa.
CHEESY TOMATO BASIL CHICKEN BREASTS
--SAUCE:--
3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic
3 whole boneless chicken breasts,
skinned, cut in half
--TOPPING:--
1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter or margarine, melted
6 oz. Mozzarella cheese, cut into
strips
Heat oven to 350 degrees. In 9x13 inch baking pan, melt 3 tablespoon butter in oven. In medium bowl, stir together remaining sauce ingredients except chicken; set aside. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30 to 40 minutes until chicken is no longer pink. Meanwhile, in small bowl stir together all topping ingredients except cheese. Place cheese strips over chicken; sprinkle with topping mix. Continue baking 5 to 10 minutes or until chicken is fork tender and bread crumbs are brown.
3 tbsp. butter or margarine
2 c. cubed ripe tomatoes
1/3 c. chopped onion
6 oz. can tomato paste
1 tbsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. minced fresh garlic
3 whole boneless chicken breasts,
skinned, cut in half
--TOPPING:--
1 c. fresh bread crumbs
1/2 c. chopped fresh parsley
2 tbsp. butter or margarine, melted
6 oz. Mozzarella cheese, cut into
strips
Heat oven to 350 degrees. In 9x13 inch baking pan, melt 3 tablespoon butter in oven. In medium bowl, stir together remaining sauce ingredients except chicken; set aside. Place chicken in baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30 to 40 minutes until chicken is no longer pink. Meanwhile, in small bowl stir together all topping ingredients except cheese. Place cheese strips over chicken; sprinkle with topping mix. Continue baking 5 to 10 minutes or until chicken is fork tender and bread crumbs are brown.
NANA'S CHICKEN AND BISCUITS
1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix,
chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken
breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix,
chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken
breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
CHICKEN CORDON BLEU
2 whole boneless chicken breasts
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. fine dry bread crumbs
4 tbsp. butter
Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
Salt and pepper to taste
4 slices Swiss cheese
4 slices cooked ham, 1/8 inch thick
6 tbsp. flour
2 eggs, beaten
1 tbsp. water
6 tbsp. fine dry bread crumbs
4 tbsp. butter
Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
LEMON CHICKEN
2 whole chicken
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced
Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.
1 tbsp. vegetable oil
1 egg
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/4 tsp. white pepper
Vegetable oil
1/4 c. all-purpose flour
1/4 c. water
2 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chicken broth
1/4 c. honey
3 tbsp. lemon juice
2 tbsp. light corn syrup
2 tbsp. vinegar
1 tbsp. vegetable oil
1 tbsp. catsup
1 clove garlic, finely chopped
1/2 tsp. salt
Dash of white pepper
Peel of 1/2 lemon
1 tbsp. cornstarch
1 tbsp. cold water
1/2 lemon, thinly sliced
Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown, 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.
MARINATED CHICKEN WINGS
3 lbs. chicken wings
1/2 c. soy sauce
1/3 c. salad oil
1 onion, minced
1 tbsp. molasses
4-5 garlic cloves (or sprinkle garlic
powder)
1 tsp. dry mustard
1 tsp. Accent
Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken pieces. Marinate 7 to 8 hours in refrigerator, covered. Arrange pieces on cookie sheet and bake, uncovered 1 1/2 hours at 375 degrees. (Turn once after an hour.) Yield: 30 to 40 servings.
1/2 c. soy sauce
1/3 c. salad oil
1 onion, minced
1 tbsp. molasses
4-5 garlic cloves (or sprinkle garlic
powder)
1 tsp. dry mustard
1 tsp. Accent
Cut wings in half; cut tip and dispose. Mix all other ingredients and pour over chicken pieces. Marinate 7 to 8 hours in refrigerator, covered. Arrange pieces on cookie sheet and bake, uncovered 1 1/2 hours at 375 degrees. (Turn once after an hour.) Yield: 30 to 40 servings.
BARBECUE SAUCE FOR CHICKEN
2 c. vinegar
1/2 c. salt
1/2 stick of oleo
1 tsp. hot pepper
1/2 c. water
Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing.
1/2 c. salt
1/2 stick of oleo
1 tsp. hot pepper
1/2 c. water
Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing.
LEMON CHICKEN SAUCE
4 1/2 tbsp. sugar
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring
(optional)
Rind from lemon
Several drops lemon extract
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
4 1/2 tbsp. lemon juice
4 1/2 tbsp. chicken stock
3/4 tsp. salt
2 tsp. cornstarch
1 1/2 tsp. sesame oil
1 1/2 tsp. yellow food coloring
(optional)
Rind from lemon
Several drops lemon extract
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
FRIED TURKEY
1 turkey breast
1 c. all-purpose flour
1 tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 c. bread crumbs
2 eggs
1/2 c. milk
Heat 1 inch salad oil to 370 degrees. Cut turkey into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip turkey in flour mix, then egg mix, then bread crumbs. Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.
1 c. all-purpose flour
1 tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 c. bread crumbs
2 eggs
1/2 c. milk
Heat 1 inch salad oil to 370 degrees. Cut turkey into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip turkey in flour mix, then egg mix, then bread crumbs. Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.
CHICKEN AND NOODLES (HOMEMADE)
4 chicken breasts
Boil chicken until done. Set aside chicken broth. Let breast cool somewhat and then remove meat in pieces. Put pieces of chicken back in broth. --NOODLES:--
1 c. all-purpose flour
1/2 tsp. salt
2 eggs, beaten
Mix flour and salt. Add egg. Turn dough onto a well floured surface. Knead and cover, let stand 30 minutes. Roll dough out onto floured surface, turning dough over and over until paper thin. Allow dough to dry 1 hour, then cut in strips, then allow noodles to dry completely. Add noodles to chicken and cook for about 20 minutes. You can add salt and pepper to taste.
Boil chicken until done. Set aside chicken broth. Let breast cool somewhat and then remove meat in pieces. Put pieces of chicken back in broth. --NOODLES:--
1 c. all-purpose flour
1/2 tsp. salt
2 eggs, beaten
Mix flour and salt. Add egg. Turn dough onto a well floured surface. Knead and cover, let stand 30 minutes. Roll dough out onto floured surface, turning dough over and over until paper thin. Allow dough to dry 1 hour, then cut in strips, then allow noodles to dry completely. Add noodles to chicken and cook for about 20 minutes. You can add salt and pepper to taste.
CHICKEN STIR-FRY FEAST
1 c. raw Uncle Ben's original
converted brand rice
1 lb. boneless, skinless chicken
breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil,
divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut
into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
converted brand rice
1 lb. boneless, skinless chicken
breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil,
divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut
into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
SOUTHERN CHICKEN CASSEROLE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions
or sliced onions
2 tbsp. chopped fresh parsley
1. Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. 2. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. 3. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon. 4. Cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions
or sliced onions
2 tbsp. chopped fresh parsley
1. Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. 2. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. 3. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon. 4. Cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
SWISS CHICKEN
1 stick margarine or butter
1/2 c. milk
10 chicken breast halves, deboned
10 slices Swiss cheese
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb dressing
mix (sm.)
Place chicken breast in large flat baking dish. Sprinkle with salt and pepper (salt sparingly). Place 1 slice of cheese on top of each breast. Mix can of soup with 1/2 cup milk and pour over chicken. Melt margarine or butter and mix with dressing mix and spread over chicken. Bake at 325 degrees uncovered for 1 1/2 hours.
1/2 c. milk
10 chicken breast halves, deboned
10 slices Swiss cheese
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb dressing
mix (sm.)
Place chicken breast in large flat baking dish. Sprinkle with salt and pepper (salt sparingly). Place 1 slice of cheese on top of each breast. Mix can of soup with 1/2 cup milk and pour over chicken. Melt margarine or butter and mix with dressing mix and spread over chicken. Bake at 325 degrees uncovered for 1 1/2 hours.
CHICKEN NOODLE CASSEROLE
1 sm. pkg. egg noodles
1 can cooked chicken, drained
1 can cream of chicken soup
1 soup can milk
Butter
Bread crumbs
Salt and pepper
Cook noodles in boiling water. Drain. Combine soup, milk, chicken, salt and pepper in saucepan. Bring just to a boil. Take off heat and add to noodles in buttered casserole dish. Sprinkle with bread crumbs. Bake in 300 degree oven for approximately 30 minutes or until bubbly and brown.
1 can cooked chicken, drained
1 can cream of chicken soup
1 soup can milk
Butter
Bread crumbs
Salt and pepper
Cook noodles in boiling water. Drain. Combine soup, milk, chicken, salt and pepper in saucepan. Bring just to a boil. Take off heat and add to noodles in buttered casserole dish. Sprinkle with bread crumbs. Bake in 300 degree oven for approximately 30 minutes or until bubbly and brown.
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
CRUNCHY CHICKEN CASSEROLE
2 cans boned chicken, drained
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
CHICKEN AND RICE DINNER
1 chicken, lg. enough for your whole
family
Some butter or margarine
Salt and pepper
Rice - I prefer Uncle Ben's
boil-in-bag style (enough for your
family)
Wash chicken. Put several pats of butter or margarine on skin. Sprinkle with salt and pepper. Bake in 350 degree oven for approximately 1 hour. Baste chicken after 30 minutes. Rice - follow directions on Uncle Ben's boil-in-bag rice - its quick, easy and delicious. Gravy - when chicken is done, remove it from the pan. Heat drippings over medium heat on stove. Thoroughly mix 1/4 cup flour with 1/2 cup of water. Gradually add this to chicken drippings as they boil. You may not need all the flour and water mixture, mix to taste. Boil slowly for 10 minutes on low. Serve hot.
family
Some butter or margarine
Salt and pepper
Rice - I prefer Uncle Ben's
boil-in-bag style (enough for your
family)
Wash chicken. Put several pats of butter or margarine on skin. Sprinkle with salt and pepper. Bake in 350 degree oven for approximately 1 hour. Baste chicken after 30 minutes. Rice - follow directions on Uncle Ben's boil-in-bag rice - its quick, easy and delicious. Gravy - when chicken is done, remove it from the pan. Heat drippings over medium heat on stove. Thoroughly mix 1/4 cup flour with 1/2 cup of water. Gradually add this to chicken drippings as they boil. You may not need all the flour and water mixture, mix to taste. Boil slowly for 10 minutes on low. Serve hot.
CHICKEN CASSEROLE
1 (2-2 1/2 lbs.) chicken, boiled and
off bone
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or
saltines
Poppy seeds
Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6.
off bone
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or
saltines
Poppy seeds
Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6.
CHICKEN PARISIENNE
4-6 lg. chicken breasts
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
1 can condensed cream of mushroom soup
3 oz. (2/3 c.) mushrooms, with liquid
1 c. dairy sour cream
1/2 c. cooking sherry or white wine
Paprika
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish. Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken. Sprinkle generously with paprika. Bake at 350 degrees about 1 to 1 1/4 hours or until tender. Serve with hot fluffy rice.
CHICKEN BREASTS
4 chicken breasts, halved and boned
8 slices Swiss cheese
1/3 pkg. Pepperidge Farm stuffing
1 can cream of chicken soup
1/4 c. milk
1/4 c. margarine
Put chicken breasts, skin side down, in a 9 x 13 inc pan. Lay a slice of cheese on each piece. Dilute soup with milk and divide the mixture equally on each piece. Melt margarine. Mix with dressing and sprinkle on to top. Cover. Bake at 325 degrees for 2 hours. Uncover last 40 minutes.
8 slices Swiss cheese
1/3 pkg. Pepperidge Farm stuffing
1 can cream of chicken soup
1/4 c. milk
1/4 c. margarine
Put chicken breasts, skin side down, in a 9 x 13 inc pan. Lay a slice of cheese on each piece. Dilute soup with milk and divide the mixture equally on each piece. Melt margarine. Mix with dressing and sprinkle on to top. Cover. Bake at 325 degrees for 2 hours. Uncover last 40 minutes.
CHICKEN AND WILD RICE
1 (6 oz.) pkg. Uncle Ben's wild rice
(original)
1 can cream of chicken soup
1 can cream of celery soup
1 can mushrooms
1 whole chicken, cut up
1 pkg. Lipton's onion soup mix
Butter a 13 x 9 inch pan. Mix together rice, soup and mushrooms and spread in bottom of pan. Place chicken pieces on top of rice mixture and sprinkle with onion soup mix. Cover with foil and bake at 350 degrees for about 1 1/2 hours. Serves 4-5.
(original)
1 can cream of chicken soup
1 can cream of celery soup
1 can mushrooms
1 whole chicken, cut up
1 pkg. Lipton's onion soup mix
Butter a 13 x 9 inch pan. Mix together rice, soup and mushrooms and spread in bottom of pan. Place chicken pieces on top of rice mixture and sprinkle with onion soup mix. Cover with foil and bake at 350 degrees for about 1 1/2 hours. Serves 4-5.
ITALIAN CHICKEN WITH FRESH VEGETABLES
2 skinless, boneless chicken breast,
split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
Mozzarella cheese, shredded
Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.
split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
Mozzarella cheese, shredded
Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice.
CHICKEN BREASTS IN CREAM SAUCE
4 chicken breasts halves, boned and
skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped
1. Add salt, pepper and flour. 2. Dredge chicken breasts in seasoned flour mix, shake excess off. 3. Add butter and vegetable oil to saute pan, cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost done, add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.
skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped
1. Add salt, pepper and flour. 2. Dredge chicken breasts in seasoned flour mix, shake excess off. 3. Add butter and vegetable oil to saute pan, cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost done, add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.
CHICKEN DIVINE
4 chicken breasts
2 or 3 (10 oz.) boxes frozen broccoli
spears, cooked
2 cans cream of chicken soup
1 c. mayonnaise
1/2 tsp. curry powder
1 c. soft bread crumbs (or cracker
crumbs)
2 tbsp. melted butter
1 tbsp. lemon juice
4 oz. pkg. shredded cheese
Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder. Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.
2 or 3 (10 oz.) boxes frozen broccoli
spears, cooked
2 cans cream of chicken soup
1 c. mayonnaise
1/2 tsp. curry powder
1 c. soft bread crumbs (or cracker
crumbs)
2 tbsp. melted butter
1 tbsp. lemon juice
4 oz. pkg. shredded cheese
Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder. Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.
CHICKEN AND ZITI CASSEROLE
1 jar spaghetti sauce (any variety)
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked chicken or
turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1. Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. 2. Sprinkle with rest of Mozzarella and Parmesan cheese. 3. Bake at 350 degrees for 30 minutes or until hot and bubbling. Makes 6 servings.
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked chicken or
turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1. Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. 2. Sprinkle with rest of Mozzarella and Parmesan cheese. 3. Bake at 350 degrees for 30 minutes or until hot and bubbling. Makes 6 servings.
NO PEEK CHICKEN
1 pkg. Uncle Ben's wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 tsp. parsley
Dash of curry powder
4-6 chicken breasts, boned and skinned
1/2 pkg. Lipton onion soup
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients; pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken. Cover tightly with foil. Bake 2 1/2 hours. Don't peek until 2 1/2 hours done. Let stand 15-30 minutes before serving.
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 tsp. parsley
Dash of curry powder
4-6 chicken breasts, boned and skinned
1/2 pkg. Lipton onion soup
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Mix first 6 ingredients; pour into baking dish. Lay chicken breast on top. Sprinkle soup mix over chicken. Cover tightly with foil. Bake 2 1/2 hours. Don't peek until 2 1/2 hours done. Let stand 15-30 minutes before serving.
BAKED CHICKEN AND RICE
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste
(optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water "plus" one can of chicken broth.
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste
(optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour. Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water "plus" one can of chicken broth.
SAUTEED CHICKEN
4 boned skinless chicken breasts
Old Bay seasoning
Olive oil
Sprinkle Old Bay on breasts. Heat olive oil in fry pan - medium heat. Saute chicken turning often until done, 5-10 minutes.
Old Bay seasoning
Olive oil
Sprinkle Old Bay on breasts. Heat olive oil in fry pan - medium heat. Saute chicken turning often until done, 5-10 minutes.
GARLIC CHICKEN
1 bottle olive oil
2-3 cloves of garlic
Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper
Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.
2-3 cloves of garlic
Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper
Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.
20-MINUTE CHICKEN PARMESAN
4 boneless and skinless chicken breast
halves (about 1 lb.)
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 tbsp. margarine or butter
1 3/4 c. Prego spaghetti sauce
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.
halves (about 1 lb.)
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 tbsp. margarine or butter
1 3/4 c. Prego spaghetti sauce
1/2 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
1/4 c. chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.
CHICKEN BROCCOLI VEGETABLE SAUTE
2 tbsp. margarine, divided
4 skinless, boneless chicken breast
halves (about 1 lb.)
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli
soup
1/3 c. milk
1/8 tsp. pepper
1. In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. 2. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. 3. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.
4 skinless, boneless chicken breast
halves (about 1 lb.)
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell's cream of broccoli
soup
1/3 c. milk
1/8 tsp. pepper
1. In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. 2. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. 3. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.
PINEAPPLE GLAZED CHICKEN
4 chicken breasts, skinned and deboned
1 (15 oz.) can chunk pineapple
Scallions to top the meat
Salt and pepper
2 tbsp. margarine
1/4 c. packed brown sugar
Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar. Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.
1 (15 oz.) can chunk pineapple
Scallions to top the meat
Salt and pepper
2 tbsp. margarine
1/4 c. packed brown sugar
Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar. Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.
HONEY GLAZED CHICKEN (LOWFAT)
1 tbsp. ginger
1/4 c. low-sodium soy sauce
1/2 c. sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts
Mix together ginger, soy sauce, sherry, onion and honey. Pour on one side of chicken and broil 5 minutes. Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.
1/4 c. low-sodium soy sauce
1/2 c. sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts
Mix together ginger, soy sauce, sherry, onion and honey. Pour on one side of chicken and broil 5 minutes. Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.
CHICKEN CASSEROLE
2 chicken breasts, cooked and shredded
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted
Butter 9 x 13 inch cake pan. Mix 3/4 bag dressing, chicken, soups and eggs. Put in dish. Drizzle with butter and sprinkle with remaining dressing. Bake at 325 degrees for about 40 minutes.
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted
Butter 9 x 13 inch cake pan. Mix 3/4 bag dressing, chicken, soups and eggs. Put in dish. Drizzle with butter and sprinkle with remaining dressing. Bake at 325 degrees for about 40 minutes.
ORIENTAL CHICKEN
1/2 c. butter
1/2 c. flour
1 tbsp. salt
1 c. cream
3 c. milk
2 c. chicken stock
2 c. cubed chicken
1/2 c. sauteed sliced mushrooms
1/2 c. blanched almonds
1 c. sliced water chestnuts
1/4 c. pimento strips
1/4 c. sherry
Melt butter in top of double boiler, add flour and salt, cook until bubbly - add cream, milk and chicken stock, stirring until smooth. Cook over hot water for 30 minutes. Just before serving, add the remaining ingredients and heat thoroughly. Serve over souffle, rice, or cheese shell.
1/2 c. flour
1 tbsp. salt
1 c. cream
3 c. milk
2 c. chicken stock
2 c. cubed chicken
1/2 c. sauteed sliced mushrooms
1/2 c. blanched almonds
1 c. sliced water chestnuts
1/4 c. pimento strips
1/4 c. sherry
Melt butter in top of double boiler, add flour and salt, cook until bubbly - add cream, milk and chicken stock, stirring until smooth. Cook over hot water for 30 minutes. Just before serving, add the remaining ingredients and heat thoroughly. Serve over souffle, rice, or cheese shell.
BAKED CHICKEN
Use 9 x 12 inch pan. 1/2 stick butter
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens - add onions, mushrooms - mix soups together - pour over all - sprinkle with paprika. Bake 1 hour at 375 degrees.
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens - add onions, mushrooms - mix soups together - pour over all - sprinkle with paprika. Bake 1 hour at 375 degrees.
CHICKEN NOODLE CASSEROLE
1 can cream of chicken soup
1/2 c. milk
1 pkg. Meullers dumpling noodles
(serve 6)
1 (6 oz. or so) can chicken - its
near the tuna
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot. Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.
1/2 c. milk
1 pkg. Meullers dumpling noodles
(serve 6)
1 (6 oz. or so) can chicken - its
near the tuna
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot. Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.
CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of broccoli
soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables
(broccoli, carrots, potatoes, etc.)
2 c. cubed cooked chicken or turkey
1 (10 oz.) can Hungry Jack flaky
biscuits
1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables
(broccoli, carrots, potatoes, etc.)
2 c. cubed cooked chicken or turkey
1 (10 oz.) can Hungry Jack flaky
biscuits
1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
CASSEROLE CHICKEN
1 whole chicken, cut up
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom
soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles
Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably. Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom
soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles
Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably. Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
COUNTRYSTYLE CHICKEN
Chicken
Onion
Lard
Allspice
Bay leaf
Salt
Pepper
Brown chicken in small amount lard with onion, add seasoning and spice, cook slow turning not to stick or burn until done.
Onion
Lard
Allspice
Bay leaf
Salt
Pepper
Brown chicken in small amount lard with onion, add seasoning and spice, cook slow turning not to stick or burn until done.
SOUTHWEST TURKEY BURGERS
1 lb. ground turkey
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms. In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently. In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with turkey patties and mushrooms.
Bottled mild salsa
1/2-3/4 lb. mushrooms
1 tbsp. salad oil
1/2 tsp. salt
2 tbsp. mayonnaise
4 Kaiser rolls or hamburger buns
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms. In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently. In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with turkey patties and mushrooms.
HERBED - TURKEY - IN - A - BAG
1 (10 lb.) turkey
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.
PAELLA
1/2 lb. shrimp, cleaned
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes
with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron
Saute shrimp and garlic in butter until shrimp are pink about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings. Carol Tollefson
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes
with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron
Saute shrimp and garlic in butter until shrimp are pink about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings. Carol Tollefson
SWEET AND SOUR CHICKEN
4 whole chicken breasts, split
4 chicken leg thighs (not split)
1 (18 oz.) jar apricot preserves
1 (8 oz.) bottle Russian dressing
1 env. onion soup mix
Place chicken in large shallow baking dish. Combine remaining ingredients and pour over chicken, trying to coat all pieces. Bake at 350 degrees for 75 minutes. Serve with brown rice and spoon some of the sauce over it. In spite of unusual ingredients, it is delicious.
4 chicken leg thighs (not split)
1 (18 oz.) jar apricot preserves
1 (8 oz.) bottle Russian dressing
1 env. onion soup mix
Place chicken in large shallow baking dish. Combine remaining ingredients and pour over chicken, trying to coat all pieces. Bake at 350 degrees for 75 minutes. Serve with brown rice and spoon some of the sauce over it. In spite of unusual ingredients, it is delicious.
CHICKEN TETRAZZINI
5 c. cooked, cubed, boneless chicken
breast
2 c. sour cream
7 oz. pkg. skinners ready cut
spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pepper to taste
1 c. grated (freshly) Parmesan cheese
Combine all ingredients except cheese. It is not necessary to cook pasta, provided you put the ingredients together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
breast
2 c. sour cream
7 oz. pkg. skinners ready cut
spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pepper to taste
1 c. grated (freshly) Parmesan cheese
Combine all ingredients except cheese. It is not necessary to cook pasta, provided you put the ingredients together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
MAXINE'S CHICKEN TETRAZZINI
Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped
1/2 c. pimento (4 oz. can)
1/2 c. green pepper, chopped
1 can cream of mushroom soup
1 c. chicken broth or more
1 tsp. salt
1 tsp. pepper
1 lb. Cheddar cheese, mild
8 oz. pkg. spaghetti, cooked
Mix all ingredients except half of cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and add remainder of cheese and heat until melted. This is great with a green salad and hot French bread.
1/2 c. pimento (4 oz. can)
1/2 c. green pepper, chopped
1 can cream of mushroom soup
1 c. chicken broth or more
1 tsp. salt
1 tsp. pepper
1 lb. Cheddar cheese, mild
8 oz. pkg. spaghetti, cooked
Mix all ingredients except half of cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and add remainder of cheese and heat until melted. This is great with a green salad and hot French bread.
SOUR CREAM CHICKEN CASSEROLE
3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
SKILLET HERB ROASTED CHICKEN
4 skinless, boneless chicken breast
halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken
soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.
halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken
soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.
PRESBYTERIAN CHICKEN CASSEROLE
2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds
Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds
Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.
PINEAPPLE CHICKEN
2 c. sliced raw chicken breasts (1"
strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1"
long thin slices
1 c. sliced raw celery
Salt & pepper to taste
--SWEET AND SOUR SAUCE:--
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.
strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1"
long thin slices
1 c. sliced raw celery
Salt & pepper to taste
--SWEET AND SOUR SAUCE:--
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.
OVEN - FRIED CHICKEN BREASTS
8 skinless, boneless chicken breast
halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into
fine crumbs
Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake in 350 degree oven 30 minutes on each side. Makes 8 servings.
halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into
fine crumbs
Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake in 350 degree oven 30 minutes on each side. Makes 8 servings.
ITALIAN ROAST CHICKEN
1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper
Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper
Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
FRAN'S CHICKEN CASSEROLE
8 chicken breasts, cooked, cubed
1 pkg. wide noodles
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 tbsp. sherry
1/4 c. grated onion
1 tsp. seasoned salt
Paprika, optional
Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.
1 pkg. wide noodles
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 tbsp. sherry
1/4 c. grated onion
1 tsp. seasoned salt
Paprika, optional
Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.
CRISPY MUSTARD CHICKEN
2 tbsp. reduced calorie mayonnaise
2 tbsp. prepared mustard
1/4 c. wheat germ
1/3 c. fine dry bread crumbs
1/2 tsp. ground thyme
1/4 tsp. salt
4 (4 oz.) skinned boned chicken
breast halves
Vegetable cooking spray
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and next 3 ingredients in a shallow bowl. Brush each chicken breast with mustard mixture, dredge in bread crumb mixture. Place chicken in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. 4 servings.
2 tbsp. prepared mustard
1/4 c. wheat germ
1/3 c. fine dry bread crumbs
1/2 tsp. ground thyme
1/4 tsp. salt
4 (4 oz.) skinned boned chicken
breast halves
Vegetable cooking spray
Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and next 3 ingredients in a shallow bowl. Brush each chicken breast with mustard mixture, dredge in bread crumb mixture. Place chicken in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. 4 servings.
DOUBLE CRUST CHICKEN POT PIE
2 (9") refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in
broth, undrained & chopped
1 (16 oz.) can mixed vegetables,
drained
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.
1 (6 3/4 oz.) can boneless chicken in
broth, undrained & chopped
1 (16 oz.) can mixed vegetables,
drained
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.
CHICKEN PIE
1 chicken, boiled & boned
1 can cream chicken soup
1 1/2 c. chicken broth
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pepper
1 c. milk
1 stick oleo, melted
Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients. Pour over chicken mixture. Bake at 425 degrees for 30 minutes.
1 can cream chicken soup
1 1/2 c. chicken broth
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pepper
1 c. milk
1 stick oleo, melted
Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients. Pour over chicken mixture. Bake at 425 degrees for 30 minutes.
CHICKEN POT PIE
3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash
Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees for 40 minutes. Do not put on cookie sheet.
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash
Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees for 40 minutes. Do not put on cookie sheet.
CHICKEN & SHRIMP CASSEROLE
1/2 c. flour
1 lg. frying chicken, cut into
serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
2 tsp. parsley
1 tsp. paprika
1 can minced clams
1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined
Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour. When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serves 6. Can be served over rice.
1 lg. frying chicken, cut into
serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
2 tsp. parsley
1 tsp. paprika
1 can minced clams
1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined
Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour. When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serves 6. Can be served over rice.
CHICKEN SALAD CASSEROLE
2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.
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