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.
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.
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