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.
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.
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