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.
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.
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