300 Chicken Recipes

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until

the sugar dissolves. Stir in green onions. Add chicken tenders to marinade.

Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350

degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish

and bake until brown and tender, while basting occasionally with marinade.

4 halves skinned & boned chicken

breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted

Peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish

just large enough to hold them. Pour half and half over them and bake for

30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney,

sherry, vinegar, curry powder and turmeric in a blender or food processor.

Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.

Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

--------------------------------------------------------------------------------------

-----------------------------------–

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. grated 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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN WINGS

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and

garlic powder together. Marinate wings in mixture overnight (or about 6

hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste

wings occasionally with sauce. Serves 9-12.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

CHICKEN FRY ICED TEA

5 lbs. sugar

4 oz. plus 1 c. instant tea

1gal. 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 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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

MARINATED CHICKEN WINGS

1/2 c. soy sauce

1/2 c. honey

1 tsp. garlic powder

1 tsp. chili powder

2 lb. chicken wings with drum end cut

at joint from wing, discard tips

Mix ingredients together and marinate cut-up wings overnight. Place wing

parts in shallow baking pan and pour remaining liquid over them. Bake for 1

hour at 325 degrees, turning on the 1/2 hour.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. bread crumbs

1/2 c. slivered almonds

3 tbsp. lemon juice

3/4 c. mayonnaise

1 can cream of chicken soup

1 stick oleo

Mix everything together except bread crumbs, and oleo. Butter casserole

dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top.

Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for

30 minutes or until bread crumbs are brown.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND ALMOND SALAD

1 1/2 c. cooked chicken

3/4 c. diced celery

1 1/2 tbsp. lemon juice

1/2 c. seedless white grapes

1/2 c. almonds

1/2 tsp. dry mustard

3/4 tsp. salt

1/16 tsp. pepper

1/8 c. light cream

1 hard boiled egg, sliced

1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and

pepper. Pour over other ingredients. Delicious!

--------------------------------------------------------------------------------------

---------------------------------–

CHICKEN SALAD

1 can chicken, chopped (or 5 oz.

cooked chicken)

1/2 c. chopped celery

1/3 c. chopped sweet pickle

1 boiled egg, chopped

1/2 c. salad dressing

Mix and serve.

--------------------------------------------------------------------------------------

---------------------------------–

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to

make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes

Slivered almonds

3 c. diced celery

2 1/2 c. raw rice

1 qt. Mayonnaise

Cut chicken into pieces and boil until tender with no seasonings. Remove skin

and fat first. Remove meat from bones and cut into cubes. Mix together oil,

orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator

overnight. Drain fruit well, add to nuts and celery the next day; add to

chicken mixture. Cook rice until tender in boiling water, drain, blanch with

cold water, drain well; add to chicken mixture. Add mayonnaise, mix well.

Serve with crackers and lettuce or in pocket bread.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN SOUP WITH TINY MEATBALLS

2 lb. stewing chicken

4 c. water

2 1/2 tsp. basil

1/2 lb. sm. onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and

garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until

chicken is tender. Remove chicken from pan. Cool and carefully skim fat

from surface of soup. Bring soup to a boil and add onions, carrots, parsley

and celery, simmer gently for 10 minutes.

 --MEATBALLS:--

1 c. finely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add

meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the

chicken. Cut meat into small pieces. Garnish the soup with chicken and

serve.

--------------------------------------------------------------------------------------

-----------------------------------–

CHICKEN TORTELLINI SOUP

2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut

into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and

open cans. Add all of the above ingredients to large kettle except for the

tortellini and frozen broccoli. These 2 ingredients you add the last 10

minutes or so before serving so that they are not over cooked. Simmer the

other ingredients for an hour or however long you like. Soup tastes great

with freshly grated Italian cheese and a loaf of Italian or French bread.

--------------------------------------------------------------------------------------

----------------------------------–

SEASONING MIX FOR CHICKEN

2 1/2 tsp. salt

1 1/2 tsp. paprika

1 tsp. onion powder

3/4 tsp. savory

1/4 tsp. coriander

3/4 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. thyme

1/2 tsp. basil, dried crushed sweet

Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.

--------------------------------------------------------------------------------------

----------------------------------–

MARINADE FOR CHICKEN

1/2 c. shoyu

1/4 c. water

1/3 c. salad oil

2 tbsp. dried minced onion

2 tbsp. sesame seeds

1 tbsp. sugar

1 tsp. ground ginger

1/8 tsp. dried red pepper

3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight,

turning once, or twice to insure complete marinate. Bake in 350 degree oven

for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45

minutes and on grill for 15 minutes. Place marinade in a ziploc bag with

chicken parts. This makes turning easier.

--------------------------------------------------------------------------------------

----------------------------------–

CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. mayonnaise

2 tbsp. lemon juice

2 tbsp. oil

2 tbsp. Shoyu

Combine all ingredients and mix well. Drizzle over salad just before serving.

This is also a good marinade to pour over skinned chicken the night before

grilling it. For the salad, prepare a green salad, with shredded cooked

chicken. Sprinkle top with dry chow mein noodles.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until

tender. Remove skin and bones and separate into pieces. Save chicken

stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread

(about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on

top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces

on top. Melt margarine and pour over chicken pieces. Combine mushroom

soup, cream of chicken soup and pour on top. Cover the top with sharp

cheese sliced all over the top. Bake until done.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN DIVAN

3 or 4 deboned chicken breasts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread crumbs, mixed with

2 tsp. melted butter

1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange

broccoli in greased casserole dish. Place halved chicken breasts on top of

broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.

Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25

minutes. Prepare rice or potatoes for 6 people and serve.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN DIVAN

1 lb. cooked chicken, no bones

1/2 lb. cooked chopped broccoli

1 c. shredded extra sharp cheddar

cheese

1 can cream of mushroom soup

1 c. croutons

Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli,

cheese and soup together. Pour into 8 x 11 inch casserole dish. Place

croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN POT PIE

3 lb. chicken

1 can French onion soup

1 lg. carrot

1 lg. celery

Flour to thicken gravy

Water

1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot

and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size

pieces. Refrigerate chicken and broth separately overnight. Next day,

remove fat from broth as well as carrots and celery. Add onion soup and

bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove

onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and

bake at 400 degrees for 30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN WITH RICE

3 to 3 1/2 lbs. chicken, cut into

serving pieces

1/4 c. butter or margarine

1 1/2 c. instant rice

1 (10 1/2 oz.) can condensed cream of

chicken soup

1 c. water

1 tsp. instant chicken bouillon

crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow

to melt. Place chicken pieces into skillet and brown on both sides. Season

with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer"

and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice.

Replace chicken pieces into skillet onto rice. Pour remaining soup mixture

over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done.

Makes 4 to 6 servings.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN TIKKA

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled &

chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes.

Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat

broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8

minutes, turning occasionally until cooked through. Garnish with onion rings,

tomatoes, and coriander leaves and serve. 4 servings.

--------------------------------------------------------------------------------------

----------------------------------–

HONEY SPICED CAJUN CHICKEN

Paul Prudhomynes seafood magic

10 oz. pounded chicken breast

Cooked linguini

3 sliced mushrooms

1 diced tomato

2 tbsp. mustard

4 tbsp. honey

3 oz. Cream

Pat the chicken in the seasonings, then in a very hot fry pan, sear the

chicken on both sides until it is done. Take chicken, slice, put back in pan

with a little oil, the diced tomato and mushrooms for 2 minutes. Add the

honey, mustard and cream. Cook for 5 minutes at medium heat. Toss in

linguini. Serves two.

--------------------------------------------------------------------------------------

----------------------------------–

ITALIAN CHICKEN

2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pepper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced onion

1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered

Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken

brown in oil, then drain. Top chicken with peppers and onions (sliced). Add

sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

--------------------------------------------------------------------------------------

----------------------------------–

LEMON - PARSLEY CHICKEN BREASTS

2 whole chicken breasts, boned &

skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. bread crumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic. Pound each breast

until 1/4 inch thick and lightly coat with bread crumbs. Heat olive oil in a

large skillet and brown chicken, 5 minutes on each side. Stir wine mixture

and pour over chicken in skillet. Sprinkle on parsley and let simmer 5

minutes. Serve with pan juices.

--------------------------------------------------------------------------------------

----------------------------------–

MARY'S CHICKEN DISH

6 pieces boneless breast of chicken

4 tbsp. olive oil

2 tbsp. butter

1 clove garlic

Bread crumbs

2 eggs

1 bouillon cube

1 can chicken broth

6 slices of Mozzarella cheese

Dip boneless, skinless chicken breast in bread crumbs and eggs. In a large

skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put

heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides

in oil, increase heat so chicken gets nice and brown on both sides, lower heat

and add chicken broth. Simmer until hot. Add Mozzarella cheese to top

chicken.

--------------------------------------------------------------------------------------

----------------------------------–

NO - PEEK SKILLET CHICKEN

2 tbsp. olive or vegetable oil

2 1/2 to 3 lb. chicken, cut into

Serving pieces

1 (14 oz.) can whole tomatoes,

peeled, undrained

1 (4 1/2 oz.) jar sliced mushrooms,

drained

1 garlic clove, minced

1 env. Lipton Recipe Secrets onion

soup mix

Hot cooked noodles

In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes,

mushrooms and garlic combined with soup mix. Simmer covered for 45

minutes or until chicken is tender. Serve, if desired, over hot noodles.

*Lipton Recipe Secrets beef mushroom soup mix would be a delicious

substitute in this recipe.

--------------------------------------------------------------------------------------

----------------------------------–

QUICK CHICKEN

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. milk

5 lbs. cut up cooked chicken

1 pt. sour cream

1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer

in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

--------------------------------------------------------------------------------------

----------------------------------–

SWEET & SOUR CHICKEN

1 frying chicken, cut up

1 tbsp. melted butter

Dash of salt, pepper, ginger

3 celery stalks

1 can pineapple (chunk)

2 tbsp. brown sugar

3 tbsp. water

1 1/2 tbsp. soy sauce

1 tbsp. vinegar

1 tbsp. cornstarch

1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over

chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake

chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup.

Blend in brown sugar, water, soy sauce, vinegar, corn starch. Pour mixture

over chicken in pan. Top with pineapple chunks and pepper.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CACCIATORE

1 pkg. chicken

1/4 c. butter

1/2 c. sherry

15 oz. can stewed tomato bits

1 (6 oz.) can mushrooms

1 pkg. Italian dressing mix

1/4 c. chopped green pepper

1 tsp. Italian seasoning

Garlic powder, to taste

Bay leaf

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into

tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian

dressing mix, green pepper and other seasonings. Bring to boil and simmer

for one hour. Serve over rice.

--------------------------------------------------------------------------------------

----------------------------------–

SUNDAY FRIED CHICKEN

1 whole chicken or any combo of

chicken pieces

1 to 2 c. of flour for coating

Salt and pepper to taste

4 tbsp. butter

4 tbsp. Crisco

2 beaten eggs

Wash and dry chicken parts. Combine salt, pepper, and flour and coat

chicken. Dip each piece in egg mixture and brown each side in hot, melted

shortening and butter. Lower heat and cook for about 15 minutes more on

each side. Use heavy iron or aluminum fry pan if possible. Remove from

pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan

and return to heat. Add 3 tablespoons flour to pan and stir with fat until

lightly browned. Add 2 cups of milk and some parsley or parsley flakes and

cook on medium heat until thick. Put in gravy boat and serve with the

chicken which you have arranged on a platter.

--------------------------------------------------------------------------------------

----------------------------------–

HONEY BAKED CHICKEN

3 or 4 lbs. chicken, cut up

1/2 c. margarine, melted

1/2 c. honey

1 tsp. salt

1/4 c. prep. mustard

1 tsp. Curry

Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15

minutes.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN

1/2 c. ketchup

1/2 c. mayonnaise

3 tbsp. minced onion

Bread crumbs or crushed corn flakes

2 to 2 1/2 cut up chicken

Mix first three ingredients and dip chicken. Coat with crumbs or flakes.

Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45

minutes.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN BREASTS

8 chicken breast halves, skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/3 c. white wine

1 c. Pepperidge herb stuffing mix

1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine

soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted

butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Sarah Frederick

--------------------------------------------------------------------------------------

----------------------------------–

SICILIAN CHICKEN

1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mush berries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder

salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms.

Cook until slightly tender. Add chicken. Cook, turning chicken frequently

until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to

10 minutes until heated through. Serve over rice. Makes 4 servings (1

protein, 2 vegetables per serving).

--------------------------------------------------------------------------------------

----------------------------------–

ROAST CHICKEN WITH ALMONDS

10 chicken breast halves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom

soup

1 (10 1/2 oz.) can cream of chicken

soup

1/4 to 1/2 c. dry white wine, or

water or other liquid

Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the

almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle

Parmesan cheese on top and then sprinkle remaining almonds over. Bake at

350 degrees for 2 hours uncovered. Serves 8 to 10.

--------------------------------------------------------------------------------------

----------------------------------–

WALDORF CHICKEN

6 chicken breasts, boned and skinned

1 c. unsweetened apple juice

1/4 tsp. ground ginger

1 tbsp. cornstarch

2 c. unpared red apples, chopped

2 stalks celery, sliced

3 tbsp. raisins

1 tbsp. sliced green onion

1 tbsp. lemon juice

1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non

stick skillet. Heat to boiling, cover and simmer for 20 minutes or until

chicken is tender and done. Remove chicken. Mix remaining apple juice and

cornstarch. Stirring constantly. Add remaining ingredients. Arrange

chicken on plate. Top with sauce.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN A LA KING

1/4 c. chopped onion

2 tbsp. chopped green pepper

2 tbsp. margarine

1 can cream of chicken soup

1/2 c. milk

1 1/2 c. cooked, cubed, chicken or

turkey

2 tbsp. diced pimiento

Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add

chicken and remaining ingredients. Heat and serve on toast or cooked rice.

Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

ORIENTAL CHICKEN

1 chicken breast, quarter, cut into

slivers

1/2 c. onion, sliced

1/2 c. carrots, sliced

1/2 c. mushrooms, sliced

1 tbsp. peanut oil

1 garlic clove

2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Sautee all ingredients except soy sauce

over high heat. Stir fry for 13 minutes and lower heat to medium and cook

until chicken is cooked through and legs are tender and crisp about 10

minutes. Toss with soy sauce.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN YUM YUM!

1/2 pt. sour cream

8 chicken breasts boned

8 slices ham

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place

chicken in baking dish and pour other ingredients over top. Bake about 2

hours at 325 degrees. (Yum Yum!!)

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN IN ORANGE SAUCE

4 chicken breast halves

1/4 c. flour

Salt and pepper

4 tbsp. margarine

1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and sauté

each side over medium heat until lightly browned. Add orange juice and

cover. Cook about 15 to 20 minutes more on reduced heat until done.

Serve over rice, if desired, with the sauce. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND RICE

3/4 c. rice

2 cans cream of chicken soup

1 pkg. Lipton cup soup cream of

chicken

2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on

top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil

and let brown 15 to 20 minutes more. Can be made the day before and ref.

until you bake it.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN PIPLAF

1 1/3 c. Minute Rice

1 envelope onion soup mix

1 can cream of mushroom soup

1 1/2 c. boiling water

4 tbsp. melted butter

Sprinkle pepper and salt

4 pieces chicken

Combine all ingredients in an oven proof dish. Brush chicken with melted

butter and sprinkle with salt and pepper. Arrange on top of casserole

mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until

chicken is done. Can be fixed ahead of time, and then baked.

--------------------------------------------------------------------------------------

----------------------------------–

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts

3 green peppers

2 (3 oz.) cans mushrooms

1 lg. onion

4 potatoes

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. paprika

Oil for browning

1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from

pot. Brown onions and mushrooms together; add peppers and chicken, plus

seasoning and water. Cover and cook on slow flame after first boil, for 2

hours. Remove chicken, should be soft. Add peeled potatoes in large chunks

and cook for additional 15 to 20 minutes until done in gravy.

--------------------------------------------------------------------------------------

----------------------------------–

CORDON BLEU

3 whole chicken breast, split, skinned

and boned

3 slices (4 oz.) Swiss cheese, cut in

half

3 slices (4 oz.) boiled ham, cut in

half

2 tbsp. margarine

1 can cream of chicken soup

1/4 c. milk

Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure

with toothpicks. In skillet brown chicken side down in margarine or butter.

Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now

and then. Top with parsley. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

MARINATED CHICKEN

1 c. soy sauce

1/3 c. lemon juice

1/4 c. dry sherry or wine

1/4 chopped green onion

1 garlic clove

Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well.

Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough

for 4 to 6 pieces of chicken.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN KABOBS

3 boneless chicken breasts

2 jars baby juice (Apple or peach

juice)

Teriyaki sauce

Fresh garlic crushed

One clove

2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough

teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in

marinade overnight. Put chicken on skewers. Cook over grill. While cooking

baste well with marinade. Serve with vegetables over rice.

--------------------------------------------------------------------------------------

----------------------------------–

RUSSIAN CHICKEN

1 pkg. dry onion soup

8 oz. bottle red Russian dressing

8 oz. jar apricot preserves

Cut up chicken

Place chicken in baking pan. Combine ingredients and pour over chicken.

Bake at 350 degrees for 1 hour.

--------------------------------------------------------------------------------------

----------------------------------–

TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli

4 lg. slices cooked turkey or chicken

1 can cream of chicken or celery soup

1/3 c. milk

1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and

milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven

about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN WALNUT

1 lb. chicken boned breast

2 tbsp. cornstarch

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1 tsp. sugar

4 oz. bamboo shoots

3 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

2 tbsp. soy sauce

1/4 c. apple juice

1/4 c. apple juice

Combine cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture.

Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup

water and one quarter cup apple juice. Pour liquid over browned chicken.

Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo

shoots. Combine one quarter cup water, one quarter cup apple juice and 3

tablespoons soy sauce with corn starch mix. Left over, add to chicken stir

until thick. Serve hot garnished with French fried walnuts. Make by heating

one half cup or more walnuts in boiling water five minutes. Remove skins, dry

and fry until brown.

--------------------------------------------------------------------------------------

----------------------------------–

SCALLOPED CHICKEN

1/2 loaf white bread cubed

1 1/2 c. cracker crumbs, divided

3 c. chicken broth

3 eggs, lightly beaten

1 tsp. salt

3/4 c. diced celery

2 tbsp. chopped onion

3 c. cubed cooked chicken

1 can (8 oz.) sliced mushrooms,

drained

1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in

broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a

greased 2 quart casserole. In a saucepan, melt butter, brown remaining

cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour.

Yield: 6 to 8 servings.

--------------------------------------------------------------------------------------

----------------------------------–

APRICOT CHICKEN

3 - 4 lbs. chicken parts

1 (10 oz.) jar apricot preserves

1 (8 oz.) bottle Kraft Creamy French

Dressing

1 pkg. Knorr's Onion Soup Mix

Mix ingredients together and pour over chicken. Bake at 350 degrees for 1

hour. Serve with rice.

--------------------------------------------------------------------------------------

----------------------------------–

BOWL OF THE WIFE OF KIT CARSON

4 c. chicken broth

1 (15 oz.) can garbanzo beans, drained

1 c. chicken, cubed and cooked

1 - 2 chipotle peppers, minced, or 1

tsp. dried pepper flakes

Dash Liquid Smoke

1/2 tsp. paprika

1/2 tsp. dried oregano, crushed

1 med. avocado, sliced

1 c. rice, cooked and hot

1 c. monterey jack cheese, cubed

Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika

and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound

rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil

2 1/2 lb. chicken, cut up

Salt and pepper, to taste

16 baby carrots, peeled, or 2 lg.

carrots, peeled and cubed

1 med. red onion, sliced, or 16 pearl

onions, peeled

1 green bell pepper, sliced

1 red bell pepper, sliced

16 sm. mushrooms, sliced

3/4 c. Lea and Perrins White Wine

Worcestershire Sauce

1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately

high heat until golden on all sides, about 15 minutes. Add vegetables and

turn to glaze. Drain excess fat. Pour white wine Worcestershire sauce over

all. Cook 15 minutes more, basting occasionally, until chicken and vegetables

are tender. Stir in yogurt or cream and warm through. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup

1 c. sliced almonds

1/2 c. mayonnaise

1 c. celery, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. lemon juice

3 eggs, hard-boiled

1 c. cracker crumbs (I use Zesta)

2 1/2 tsp. Butter

Mix together cracker crumbs and butter; set aside. Combine chicken,

chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice.

Grease a deep casserole dish and pour mixed ingredients in alternating

layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for

20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and

brown. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water

1 1/2 c. Minute Premium long grain

rice

1 lb. chicken breasts, boned and cut

into strips

2 tbsp. oil

1 (10 3/4 oz.) can cream of chicken

soup

1/2 can milk

2 tbsp. dijon style mustard

1/2 c. cheddar or Swiss cheese, grated

1 1/2 c. broccoli cuts

2 tbsp. pimento, chopped (optional)

Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5

minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned.

Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a

full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------------------------–

CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces

4 c. water

3 stalks celery with leaves, cut into

chunks

1 carrot, peeled and sliced

1/2 c. onion, coarsely chopped

2 tsp. salt

1/4 tsp. pepper

1/3 c. flour

1 c. milk

2 tsp. parsley, minced

Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil.

Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth,

measure and add enough water to make 3 cups liquid. Mix together flour and

milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture.

Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return

chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls

into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before

serving, sprinkle with parsley.

--BISCUIT DUMPLINGS--

1/4 c. Crisco

2 c. self-rising flour

1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover

and simmer for 20 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND RICE ALMONDINE SQUASH

3 acorn squash, halved

1/2 c. almonds, natural sliced

1/4 c. margarine

2 tbsp. maple syrup

1 c. long grain rice

1 c. chicken broth

1/4 c. raisins

2 tsp. orange peel

2 chicken breasts, cubed

2 tbsp. margarine

Pepper

Garlic powder

Bake squash at 350 degrees for 45 minutes in 1" water. When squash is

baked, brush with butter and syrup. Bake 5 minutes more. Melt 2

tablespoons margarine in skillet and cook chicken slowly. Season with pepper

and garlic powder. Cook rice in chicken broth until done. Add raisins,

almonds, orange peel and chicken to rice. Scoop into squash, using squash as

a bowl. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split and boned

2 c. sour cream

1/4 c. lemon juice

2 tsp. salt

4 tsp. Worcestershire sauce

3 tsp. garlic salt

1/2 tsp. paprika

1/2 tsp. pepper

1 c. bread crumbs

1/2 c. margarine, melted

1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice

and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and

top with any remaining sour cream. Cover; refrigerate overnight. Remove

chicken breasts, taking up as much of sour cream mixture as possible. Roll

chicken in bread crumbs to coat well. Place in baking dish. Mix margarine

and butter; pour half the melted butter and margarine over chicken and

bake at 350 degrees for 45 minutes. Pour remaining butter sauce over

chicken and bake 5 minutes more. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN IN SOUR CREAM GRAVY

2 sm. fryer chickens, cut up

Salt and pepper, to taste

1/4 lb. butter or margarine

3 c. milk

2 tbsp. parsley, chopped

1/4 c. sherry

1 1/2 c. sour cream

Season chicken with salt and pepper. Sauté in butter until golden brown.

Place chicken and drippings in casserole. Cover with milk. Cook very slowly

(about 325 to 350 degrees), about 30 minutes or until tender. Add parsley

and sherry. Cook 5 to 10 minutes more. Add sour cream and stir into gravy.

Keep in oven another 5 minutes or more. Check for doneness.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS

4 whole chicken breasts, halved

1 (4 oz.) can sliced mushrooms,

drained

1 can cream of mushroom soup

1/2 soup can sherry wine

1 c. sour cream

Paprika

Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover

with mushrooms. Combine undiluted soup, sherry and sour cream, blending

well. Pour over chicken, completely covering it. Dust with paprika. Bake at

350 degrees for 1 1/2 hours. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN BREAST WITH HONEY -WINE SAUCE

1 c. dry white wine

4 tbsp. soy sauce

1/4 tsp. garlic powder

4 chicken breasts, skinned, boned and

cut into pieces

4 tbsp. veg. oil

1/2 c. honey

1/2 c. flour

1 tsp. salt

1/2 tsp. Pepper

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken

pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain

chicken, reserving marinade. In a shallow dish, mix the flour, salt and

pepper. Lightly dredge chicken, one piece at a time, in the flour. In a large

frying pan, heat the oil until moderately hot. Add chicken and cook, turning,

until brown on all sides. Add honey to reserved marinade and pour over

chicken. Cover and simmer for about 15 to 20 minutes or until tender.

Transfer chicken to serving platter and spoon sauce over it. Serve over

buttered noodles. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

2 c. chicken, cooked and cut into

small pieces

1/4 lb. egg noodles

1 can cream of chicken soup

4 c. Stove Top Stuffing mix

1 stick butter, melted

1/2 c. milk

Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain

and pour into dish. Top with cooked chicken and chicken soup. Mix butter

with stuffing mix and put on top of soup. Pour milk over the top of

casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

1 (10 oz.) box Wheat Thins, crushed

2 c. chicken, cooked and diced

1 (15 oz.) can asparagus, cut spears

1 (8 oz.) can water chestnuts, sliced

2 cans cream of chicken soup

1 c. Hellmann's mayonnaise

1 c. cheddar cheese, grated

1 stick butter or margarine

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the

bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and

mayonnaise mixture, then asparagus, mushrooms, diced chicken, water

chestnuts and cheddar cheese. Top with remaining soup and mayonnaise

mixture. Melt butter and combine with remaining Wheat Thins. Sprinkle

evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until

hot and bubbly around the edges.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CHARDONNAY

2 (6 oz.) chicken breasts, boned and

skinned

2 tbsp. butter

2 tbsp. shallots, chopped

1 c. fresh mushrooms, sliced

1/4 c. chardonnay (or other dry white

wine)

1 tbsp. lemon juice

Flour

1 tbsp. veg. oil

1/4 c. heavy cream

Parsley, chopped

Pound chicken flat; set aside. In butter, sauté shallots; add mushrooms and

sauté 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes.

Dredge chicken in flour and season if desired. Sauté in oil in frying pan.

Add cream to mushroom mixture and heat until reduced. On warm serving

plates, place mushrooms over chicken breasts. Sprinkle with chopped

parsley and serve immediately.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if

desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a

food processor and mince finely. Skin and cut potatoes into quarters. Mix

the curry powder with some water to make a paste. Heat oil in a non-stick

Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the

curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and

potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream

and water. Mix well. Bring to boil and reduce heat to simmer. Cook,

covered, on low heat for about 30 minutes. Curry tastes best if prepared

ahead and served later with hot fluffy rice or a thick whole meal bread.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if

desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a

food processor and mince finely. Skin and cut potatoes into quarters. Mix

the curry powder with some water to make a paste. Heat oil in a non-stick

Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the

curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and

potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream

and water. Mix well. Bring to boil and reduce heat to simmer. Cook,

covered, on low heat for about 30 minutes. Curry tastes best if prepared

ahead and served later with hot fluffy rice or a thick wholemeal bread.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and

diced

1 med. onion, chopped and sautéed in

butter

8 oz. cream cheese, softened

1 sm. can green chilies, chopped

1 pkg. med. flour tortillas

1 can cream of chicken soup

3/4 c. water

8 oz. sour cream

Cheddar cheese, shredded

Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla

and roll up. Place in greased Pyrex baking dish seam side down. Combine

soup, water and sour cream. Pour over top of tortillas. Bake in preheated

350 degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and

heat to melt. May be served with rice and beans. May be frozen but omit

cheese before freezing. Serves 8 to 10.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN FRIED RICE

1 c. chicken, diced and cooked

1 tbsp. soy sauce

1 c. long grain rice, uncooked

1/3 c. salad oil

2 1/2 c. chicken broth

2 1/2 c. onion, coarsely chopped

1/4 c. green pepper, finely chopped

1/4 c. celery, thinly sliced

2 eggs, slightly beaten

1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15

minutes. Cook rice in hot oil in skillet over medium heat until golden brown,

stirring frequently. Reduce heat and add chicken with soy sauce and broth.

Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover

for last few minutes. Stir in onion, green pepper and celery. Cook,

uncovered, over medium heat until liquid is absorbed. Push rice mixture to

side of skillet and add eggs. Cook until almost set, and then blend into rice.

Stir in lettuce and serve at once.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN PECAN QUICHE

1 c. flour

1 1/2 c. sharp cheddar cheese,

shredded

3/4 c. chopped pecans

1/2 tsp. salt

1/4 tsp. coarse pepper

1/3 c. veg. oil

3 eggs, beaten

8 oz. sour cream

1/4 c. mayonnaise

1/2 c. chicken broth

2 c. chicken, cooked and cooled

1/2 c. sharp cheddar cheese, shredded

1/4 c. onion, minced

1/4 tsp. dill weed

1/4 c. pecans, chopped

Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put

remaining in bottom of 9" pie plate. Bake 10 minutes at 350 degrees.

Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of

mixture on top and bake at 325 degrees for 45 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN SARONNO

6 chicken breasts, boned, skinned and

halved

Salt

Pepper

Garlic powder

Curry powder

Flour

1/4 c. butter or margarine

1/2 lb. fresh mushrooms, thickly

sliced

1/4 c. Amaretto di Saronno

Grated rind and juice of 1 lemon

1 1/2 c. chicken broth

1 tbsp. cornstarch

Patty shells

Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and

curry powder. Roll strips in flour. Heat butter or margarine in a large

skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di

Saronno, grated rind and juice. Simmer 5 minutes. Mix chicken broth and

cornstarch. Stir mixture into skillet. Stir over low heat until mixture

bubbles and thickens. Season to taste with salt, if necessary. Spoon

mixture into patty shell. Garnish with parsley and diced tomato, if desired.

Makes 6 servings.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN SHERRY

6 chicken breasts, boned

3/4 c. olive oil

1 stick butter or margarine

1/4 bunch parsley

1 onion, chopped

2 c. beef consomme

3/4 c. tomato juice

1/2 c. dry sherry

4 tbsp. Flour

Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster.

Add flour to oil and butter and add remaining ingredients. Cook a few

minutes and pour over chicken in roaster. Cover roaster and bake at 325 to

350 degrees for about 2 hours. If freezing (sauce is better after frozen

for a week), bake for only 1/2 hour. Defrost all day when serving, and bake

for the remaining 1 1/2 hours at 325 degrees.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ST. STEVENS

4 whole chicken breasts, boned,

skinned and halved

8 thin slices Smithfield ham

(prosciuto may be substituted)

8 thin slices Swiss cheese

1 can mushroom soup, undiluted

1/2 pt. sour cream

Fresh mushrooms, sliced

1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a

9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a

small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes

to 1 hour at 350 degrees. When done, cover with cheese and the remaining

sauce. Bake an additional couple minutes until the cheese melts. Serves 8.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN WELLINGTON

4 chicken breasts, boned and halved

1 pkg. Uncle Ben's Wild Rice Mix

1 pkg. Pillsbury crescent rolls

1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice

onto chicken half. Cover with other half. Separate dough into 4 pieces,

using 2 rolls for each piece. Roll each piece with a rolling pin until thin.

Wrap one thin piece of dough around chicken, covering completely. Place

chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at

350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes

until golden brown. Serve with currant sauce (below). Serves 4. --CURRANT

SAUCE:--

1 jar red currant jelly

1 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash Tabasco

1 tsp. dry mustard

Mix together and heat over low heat until melted.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN WITH NESTS

8 nested style angel hair pasta

8 chicken breast halves

1 tsp. salt

1/2 tsp. pepper

1 tsp. garlic powder

1 (6 oz.) can sliced mushrooms

1 (10 oz.) pkg. frozen chopped

spinach, thawed and drained well

1 (10 3/4 oz.) can cream of chicken

soup

2/3 c. water

3 oz. monterey jack cheese, shredded

3 oz. cheddar cheese, shredded

Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt,

pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon

some spinach over each chicken breast. Place pasta nest carefully on top of

chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix

well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine

cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.

--------------------------------------------------------------------------------------

----------------------------------–

CHUNKY CHICKEN CASSEROLE

4 chicken breasts, cooked and cut up

2 cans green beans

1 can water chestnuts, sliced

2 cans cream of chicken soup

1 c. mayonnaise

2 tbsp. lemon juice

Cheddar cheese, grated

Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green

beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at

350 degrees for 45 minutes to 1 hour until mixture bubbles.

--------------------------------------------------------------------------------------

----------------------------------–

CONTINENTAL CHICKEN

1 (2 1/4 oz.) pkg. dried beef, rinsed

3 - 4 chicken breasts, halved and

boned

6 - 8 slices smoked, lean bacon

1 (10 3/4 oz.) can cream of mushroom

soup

1/4 c. sour cream mixed with 1/4 c.

flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of

chicken with a strip of bacon and place on top of the dried beef. Mix soup,

sour cream and flour together. Pour over chicken. Cover and cook on low 7

to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or

with rice. Serves 6 to 8.

--------------------------------------------------------------------------------------

----------------------------------–

CREAMY HAM AND CHICKEN MEDLEY

1 tbsp. butter

1/2 c. fresh mushrooms, sliced

1/3 c. butter

1/3 c. flour

2 1/2 - 3 c. milk, divided

1 c. Half & Half

1 c. parmesan cheese, freshly grated

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. nutmeg

2 c. chopped cooked chicken

2 c. chopped cooked ham

2 (10 oz.) pkgs. frozen puff pastry

shells, baked

Melt 1 tablespoon butter in a large saucepan over medium heat; add

mushrooms, and cook until tender, stirring constantly. Remove from

saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add

flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually

add 2 1/2 cups milk; cook over medium heat, stirring constantly, until

thickened and bubbly. Stir in whipping cream and next five ingredients.

Cook, stirring constantly, until cheese melts and mixture is smooth; stir in

chicken and ham. Add enough of remaining 1/2 cup milk for a thinner

consistency. To serve, spoon into shells. Yield of sauce is for 10 shells.

Note: This can be made a day ahead and refrigerated. Either microwave or

place on the stove to gently warm. May be served over pasta. Serve with a

crisp green salad.

--------------------------------------------------------------------------------------

-----------------------------------–

EASY CHICKEN TETRAZZINI

1/2 pkg. fine noodles

1 can mushroom soup

1/4 sm. can parmesan cheese

1 (4 oz.) can mushrooms, drained

2 - 3 c. chicken, shredded

1/2 pt. sour cream

Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese,

mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased

baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in

a bit more cheese.

--------------------------------------------------------------------------------------

----------------------------------–

THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE

2 c. chicken, cooked and diced

1 lb. mild pork sausage

1 c. celery, thinly sliced

3 bunches green olives, sliced

1/2 lb. fresh mushrooms, sliced

(Canned ones can be used)

2 cloves garlic, finely minced

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 - 3 c. chicken broth

1/2 c. wild rice, uncooked

1 c. long grain rice, uncooked

1 tbsp. Worcestershire sauce (add to

soup mixture)

1/3 c. port wine (add to soup mixture)

Cook the long grain rice according to directions. Cook the wild rice about 45

minutes after washing it well. Drain both rices and mix together. Cook

sausage in frying pan until done; drain grease. Combine both soups and then

add chicken broth until medium sauce is attained. Sauté in small amount of

margarine the celery, garlic, onions and mushrooms until tender crisp. In a

large casserole dish, layer the rices, chicken, sausage, vegetables and soup

mixture. Top with homemade bread croutons (below) and bake at 350

degrees for about 45 minutes or until croutons are lightly tanned and

casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS--

Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have

been cut into crouton-sized pieces. Stir these together and mix until all

pieces are moist with butter. Spread the croutons over the casserole and

bake. (They are worth the added effort.)

--------------------------------------------------------------------------------------

----------------------------------–

FRAN'S CHICKEN

4 whole chicken breasts, skinned and

boned

2 cans cream of mushroom soup

1 can milk

16 oz. sour cream

1 sm. bag Pepperidge Farm stuffing

Prepare stuffing according to package directions and let cool. Cook chicken,

cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour

cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake,

uncovered, for 1 hour at 350 degrees. Serves 8.

--------------------------------------------------------------------------------------

-----------------------------------–

GREAT AND EASY CHICKEN CASSEROLE

2 lg. chicken breasts, halved

1 tbsp. margarine

1 can cream of chicken soup

3/4 c. sauterne wine

1 (5 oz.) can water chestnuts, sliced

1 (3 oz.) can mushrooms

1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Remove to baking dish.

Combine rest of ingredients and heat in pan for 5 minutes over low heat.

Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25

minutes. Uncover and continue cooking for another 25 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

GREEK LEMON CHICKEN

--MARINADE:--

1 c. fruity white wine

1/4 c. olive oil

1/4 c. fresh lemon juice

1 tsp. lemon peel, freshly grated

1 tsp. salt

1 tsp. freshly ground black pepper

3 cloves garlic, crushed

6 whole lg. chicken breasts, boned and

skinned

3 tbsp. olive oil

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. salt

2 tsp. prepared mustard

1 c. milk

2 egg yolks

Freshly grated peel of 1 lemon

1 tsp. fresh lemon juice

1 tsp. dried dillweed

1/4 c. fresh parsley, minced

1 c. sour cream

1/4 c. butter, melted

1/2 c. feta cheese, crumbled

1 lb. angel hair pasta, cooked al

dente and kept warm

1/2 c. muenster cheese, shredded

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly

and place in shallow casserole or in plastic Ziploc bags, and cover with

marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in

skillet and saute chicken until tender. Slice and set aside. In saucepan, melt

2 tablespoons butter; blend in flour and salt to create a roux. Add mustard

and slowly add milk, stirring constantly until thick and smooth. In small bowl,

mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of

roux into egg mixture. Then whisk egg mixture into roux and bring to a

gentle boil. Remove from heat and add dill and parsley. When parsley wilts,

stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta

cheese to cooked pasta; stir well. Place in greased 9" x 13" casserole and

top with sliced chicken, remaining sauce and cheese. Broil until cheese is

golden. Serves 6 to 8.

--------------------------------------------------------------------------------------

----------------------------------–

GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE

Chicken for grilling

2 sticks butter

1/2 c. cider vinegar

1/2 c. ketchup

2 bottles prepared horseradish (9 oz.)

Juice of 3 lemons, or 1 c. lemon juice

1/2 tsp. salt

1/2 tbsp. worcestershire sauce

1 tsp. hot pepper sauce (optional)

In a stainless steel pot, melt butter slowly. Add vinegar, ketchup,

horseradish, lemon juice, salt, worcestershire sauce and pepper sauce.

Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting

sauce on chicken. Sauce may be frozen.

--------------------------------------------------------------------------------------

----------------------------------–

LEMON CHICKEN SAUTE

6 chicken breast halves, boned and

skinned

3 tbsp. all-purpose flour

Non-stick cooking spray

1/4 c. margarine

1/3 c. teriyaki sauce

3 tbsp. lemon juice

1 tsp. fresh garlic, minced

1/2 tsp. sugar

Rice, cooked

Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add

margarine and melt. Add chicken breasts. Cook over medium heat until

chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until

lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon

juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn

chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve

over rice. Serves 4 to 6.

--------------------------------------------------------------------------------------

----------------------------------–

LUNCHEON CHICKEN CASSEROLE

1 1/2 c. chicken, cooked and cut in

bite size pieces

1 c. celery, chopped

2 tbsp. onions, minced

3/4 c. mayonnaise

1 1/2 c. rice, cooked

1 can cream of chicken soup

1 c. Special K cereal (or cornflakes,

crushed)

1/4 c. almonds

2 tbsp. margarine, melted

Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice,

mayonnaise and soup in 2-quart baking dish. Mix well. Mix margarine,

almonds and Special K. Top the chicken mixture. Bake, uncovered, at 325

degrees for 30 to 40 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts,

boned, or 3 lg. ones cut in half

3 med. cloves garlic, crushed

1 1/2 tsp. salt

1/2 c. brown sugar, packed

3 tbsp. grainy mustard

1/4 c. cider vinegar

Juice of 1 lime

Juice of 1/2 lg. lemon

6 tbsp. olive oil

Black pepper to taste

Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard,

vinegar, and lime and lemon juices. Blend well. Whisk in olive oil and add

pepper. Pour over the chicken and refrigerate overnight, covered. Turn

over. Remove from the refrigerator 1 hour before you want to cook and let

come to room temperature. Grill approximately 4 minutes per side or until

done.

--------------------------------------------------------------------------------------

----------------------------------–

MARINATED CHICKEN SANDWICHES

3 cloves garlic, minced

1/2 c. onion, minced

1/2 tsp. ground ginger

1/4 c. + 2 tbsp. white wine vinegar

2 tsp. olive oil

2 tbsp. frozen apple juice

concentrate, undiluted

4 (4 oz.) chicken breast halves,

skinned and boned

Vegetable cooking spray

4 (2 oz.) whole wheat rolls, split

1 c. loosely packed, sliced fresh

spinach

8 slices tomato

Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal

bag. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove

chicken from bag, reserving marinade. Coat grill rack with cooking spray;

place on grill over medium hot coals. Place chicken on rack and cook 8

minutes on each side, basting frequently with reserved marinade. Remaining

items are for the sandwich.

--------------------------------------------------------------------------------------

----------------------------------–

MOCK CHICKEN KIEV

2 whole chicken breasts, skinned,

boned and halved

1/2 c. dry bread crumbs

1/3 c. parmesan cheese

2 tbsp. parsley, minced

1 tsp. salt

Dash pepper

1 clove garlic, minced

1 lemon

Dash paprika

1/2 c. butter or margarine

Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic.

Pound chicken a bit if necessary. Dip chicken into garlic butter then crumbs.

Coat thoroughly. Roll chicken into light roll, secure with toothpick. Place in

baking dish. Squeeze juice of lemon over all. Drizzle any remaining butter

over. Bake at 350 degrees for 1 hour.

--------------------------------------------------------------------------------------

----------------------------------–

OVEN FRIED CHICKEN

3 lbs. chicken parts, skinned

6 tbsp. flour

1 tsp. salt

1 1/2 oz. bread crumbs

1 oz. parmesan cheese

1 egg, beaten

2 tbsp. Water

In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet

another bowl, mix crumbs and cheese. Dip chicken in first bowl, then second

bowl, then third bowl. Put chicken in 9" x 13" pan sprayed with Pam. Bake 1

hour at 375 degrees.

--------------------------------------------------------------------------------------

----------------------------------–

OVERNIGHT CHICKEN DIVAN

8 chicken breast halves, or 2 lbs.

chicken tenders

1 - 2 heads fresh broccoli

1 can light cream of chicken soup,

undiluted

1/2 c. fat-free sour cream

1/2 c. light mayonnaise

2 tbsp. dry sherry

1 tsp. paprika

1 tsp. prepared mustard

1/4 tsp. curry powder

1/3 c. parmesan cheese, grated

Cook chicken, preferably by sauteing in one tablespoon of oil. Coarsely chop

meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a

lightly greased 9" x 13" x 2" baking dish. Combine soup and next six

ingredients (thin if necessary with skim milk); spoon half of sauce over

broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and

refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35

minutes or until thoroughly heated. Sprinkle with cheese; bake an additional

5 minutes. Yield: 8 servings.

--------------------------------------------------------------------------------------

----------------------------------–

POTATO CHIP CHICKEN

6 chicken breasts, boned

1 bag potato chips, crushed

1 stick butter

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1/2 tsp. onion salt

1/2 tsp. paprika

1 tsp. worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter

and add all ingredients except chicken and potato chips. Dip chicken in

butter then roll in potato chips. Place chicken in prepared pan and bake for

45 minutes or until tender. Judie Elliott

--------------------------------------------------------------------------------------

---------------------------------–

RALPH AND RADINE'S FAVORITE CHICKEN SPAGHETTI

1 med. chicken, cooked and boned

1 tbsp. margarine

1/2 lg. green pepper, chopped

1 med onion

1/2 lb. fresh mushrooms, sliced, or 1

(4 oz.) can mushrooms, sliced

2 cans cream of mushroom soup or

cream of chicken soup

2 cans cream of tomato soup

1 can chicken broth

1 (7 oz.) jar green olives, drained

2 tsp. worcestershire sauce

3 drops tabasco sauce

1 tsp. salt

1/4 tsp. pepper

2 (7 oz.) pkgs. spaghetti

5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan

and add green pepper, onion and mushrooms. Saute them together until

tender. Add the soups, broth, olives, worcestershire sauce and tabasco.

Simmer gently for 15 minutes and then add chicken, drained spaghetti and

salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT

cook after adding the cheese. Use the remaining cheese by sprinkling it

over the spaghetti after pouring it into serving dish.

--------------------------------------------------------------------------------------

----------------------------------–

RANCHER'S SUNDAY CHICKEN

3 lbs. fryer chicken parts

1 c. Hidden Valley Ranch salad

dressing, prepared

4 c. cracker or bread crumbs

Salt

Pepper

Paprika

Wash and dry chicken parts. Dip into prepared salad dressing. Spoon

crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with

salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours.

Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

RHONDA'S MARINATED CHICKEN SAUCE

1 c. soy sauce

3 c. water

3 tbsp. dark Karo syrup

1/2 tsp. ground ginger

5 - 6 cloves garlic, minced

1 tsp. worcestershire sauce

4 whole chicken breasts, skinned and

boned

Marinate chicken at least 4 hours. Grill on low for 1 hour.

--------------------------------------------------------------------------------------

----------------------------------–

CAJUN TURKEY BURGERS

1 egg, beaten

1 tbsp. worcestershire sauce

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground red pepper

1/2 c. seasoned fine dry bread crumbs

1 lb. ground turkey

6 slices bacon

In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic

powder, onion powder and red pepper. Add bread crumbs and turkey; mix

well. Shape turkey mixture into six 3/4" thick patties. Wrap a strip of

bacon around outside of each patty and fasten with a wooden toothpick.

Place patties on the unheated rack of a broiler pan. Broil 3 to 4" from heat

for 15 to 18 minutes or until no pink remains and bacon is done, turning once.

Remove toothpicks before serving. Serve in buns and top with tomato slices

and chili peppers, if desired. Makes 6 servings.

--------------------------------------------------------------------------------------

----------------------------------–

WINE CHICKEN

1 can cream of chicken soup

1 pkg. onion soup mix

1/2 c. red cooking wine

Put ingredients in heavy pan. Put chicken parts on top. Cover and bake for 1

1/2 to 1 3/4 hours at 350 degrees.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN TURNOVERS

1 pkg. refrigerated crescent rolls (8

ct. tube)

2 c. chopped cooked chicken

3 oz. cream cheese, softened

3 tbsp. chopped green onion

2 tbsp. milk

Dash of pepper (optional)

2 tbsp. margarine, melted

2 tbsp. seasoned crumbs

Preheat oven to 350 degrees. In large mixing bowl combine softened cream

cheese, milk, pepper, green onion and chopped chicken. Separate rolls into 4

six inch squares. Spoon 1/4 of the mixture into each square. Bring corners

together and seal. Place on ungreased cookie sheet. Brush with melted

margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25

minutes. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato

soup

1 (16 oz.) can or pkg. drained mixed

vegetables

2 c. cooked, diced chicken

OR 4 to 5 Market Day chicken steaks,

cooked

1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top

crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40

minutes. Cool 10 minutes. (6 servings)

--------------------------------------------------------------------------------------

----------------------------------–

MOZZARELLA CHICKEN

4 whole chicken breasts (boneless)

4 eggs

Italian bread crumbs

3/4 lb. margarine

1/2 lb. fresh mushrooms

1/2 lb. Mozzarella cheese

Slice breasts into serving size pieces. Place chicken in slightly beaten egg

for 1 hour. Refrigerate. Saute mushrooms and set aside. Roll chicken

pieces in bread crumbs and fry in margarine until brown (10 minutes). Place

chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees.

Bake for 10 to 15 minutes. Then add cheese on top. Put chicken back in oven

until cheese melts.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN PARMESAN

2 broiler fryers (2 1/2 lb. each) or

equivalent pounds in chicken breasts

2 1/4 c. bread crumbs

2/3 c. Parmesan cheese

3 tbsp. parsley

1 tsp. salt

3/4 c. butter

1 tsp. Dijon mustard

1/2 tsp. Worcestershire

1 sm. garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs,

cheese, parsley and salt. In saucepan, melt butter; beat in mustard,

Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in

shallow pan. Bake 1 hour or until golden.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN SALAD

1 can cream of chicken soup

2 c. cooked chicken

3/4 c. mayonnaise

1 tsp. lemon juice

1 c. chopped celery

1/2 sm. onion, diced

1/4 c. chopped pimento

1/2 tsp. pecan or almond, chopped

3 hard boiled eggs, chopped

2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips.

Bake at 400 degrees for 20 minutes until bubbly.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN SALAD

2 c. cubed chicken

2 c. celery, sliced

1 (10 oz.) pkg. frozen green peas

1/2 c. slivered almonds

2 tbsp. green pepper

1 tbsp. grated onion

2 tbsp. diced pimento

2 tbsp. lemon juice

1/2 tsp. salt

3/4 c. mayonnaise

1 c. grated American cheese

Combine all ingredients thoroughly. Turn into buttered 2 quart casserole.

Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese

is melted. Makes 10 servings and this can be frozen.

--------------------------------------------------------------------------------------

----------------------------------–

BARBECUE CHICKEN

1 bottle Kraft's Russian dressing

1 pkg. Lipton onion soup mix (dry)

1 jar apricot preserves

Pour dressing in bowl. Mix in soup and preserves. Spread over chicken

parts. Marinate all day or overnight. Either bake or broil.

--------------------------------------------------------------------------------------

----------------------------------–

BRANDIED CHICKEN BREAST

4 boned & skinned chicken breast

1/3 c. flour

1/2 tsp. salt

Ground pepper

1/4 tsp. tarragon leaves

1/4 c. butter

1/3 c. apricot brandy

3/4 c. chicken broth

1/2 c. sour cream

Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt

butter, fry chicken until browned. Add brandy, flame. Add broth, simmer

covered 10 minutes or until done. Add sour cream, warm and serve.

--------------------------------------------------------------------------------------

----------------------------------–

CAROLYN'S CHICKEN & RICE

1 c. cream mushroom soup

1 pkg. dry onion soup mix

1 1/4 cans water

1 c. regular rice, uncooked

4 skinless chicken breasts (can use

Boneless)

Bake covered for 2 hours at 350 degrees. Put rice on bottom of casserole

dish, then lay chicken on top of rice. Pour soup and rice mixture on top.

Cover. Good "do ahead".

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO

1 chicken, cut up

Garlic powder

Cayenne pepper

1 c. chopped onion

1 c. chopped bell pepper

1 c. chopped celery

1 1/4 c. flour

1/2 tsp. salt

1/2 tsp. cayenne pepper

Vegetable oil

7 c. chicken stock

1/2 lb. Andoville sausage or Polish

kielbasa in 1/4" cubes

1 tsp. minced garlic

2 c. okra (optional)

Hot cooked rice

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne.

Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set

aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2

teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve

1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until

brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass

measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place

pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until

roux is red brown (3-4 minutes). Don't scorch. Remove from heat and add

vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock

in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time.

Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer

45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in

chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups

gumbo.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN BREAST EDEN ISLE

12-14 half chicken breasts, boned

2 jars dried chipped beef

1 (8 oz.) carton sour cream

1 can cream mushroom soup

12-14 slices bacon

Wrap slice bacon around each half breast. Fasten with toothpick. Layer

shredded beef on bottom of open pan. Top with breasts. Cover with mix of

soup and sour cream. Bake at 300 degrees, covered with foil for first hour.

Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove

foil for last 1/2 hour cooking. Remove toothpicks. A little vermouth or

sherry may be added to above, if desired. (For heartier portions, roll 1/2

chicken thigh (boned) inside breast portion.) Barbara Hayes Joetta Wells

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN BROCCOLI CASSEROLE

1 can (10 3/4 oz.) cream of mushroom

soup

1 can (10 3/4 oz.) cream of celery

soup

1 c. mayonnaise or milk

1 tsp. lemon juice

1 bag (20 oz.) frozen broccoli cuts

(thawed & drained)

3 lb. (8 c.) cooked chicken (in sm.

pieces)

1 c. shredded Cheddar cheese (4 oz.)

1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes.

Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.

Place half broccoli in bottom of each baking dish. Top with half the chicken.

Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake

25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7

minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3

months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350

degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL Submitted by

Colleen Wise

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

2 c. cooked diced chicken

1 can water chestnuts

1 can mushrooms

1 can cream of mushroom soup

3/4 c. mayonnaise

1 c. cooked rice

1 c. chopped celery

1/2 c. slivered almonds

1 c. crushed Ritz crackers

Mixed with 1/2 stick melted margarine

Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole.

Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly

and brown. 6-8 servings.

CHICKEN CASSOULET

1 1/2 c. dry navy beans

1 whole med. sized chicken breast,

cut into bite-sized pieces

Vegetable cooking spray

4 oz. turkey Polish kielbasa, sliced

2 cloves garlic, minced

1 lg. onion, chopped

1 lg. celery stalk, sliced

3 lg. carrots, sliced

1/4 c. parsley, chopped

1/4 c. dry white wine

1 (8 oz.) can tomato sauce

1 tsp. dried thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. seasoning salt (optional)

4 c. water

Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove

from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven

with vegetable cooking spray; add chicken, sausage, garlic, onion and celery.

Saute until lightly brown. Add beans, carrots, remaining ingredients and 4

cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I

sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3

g fat and 35 mg cholesterol. 260 calories.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CHOPSTICK

2 (10 1/2 oz.) cans cream of mushroom

soup

1 (3 oz.) can chow mein noodles

1 can or bag cashew nuts

2 c. diced chicken

1/2 c. water

1 1/4 c. celery, cut up

1/4 c. chopped onion

Dash pepper

Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole.

Add other noodles to soup mixture with celery, nuts, onion and chicken and

toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375 degree

oven.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN DIVAN CASSEROLE

4 chicken breasts, boiled & deboned &

broken into lg. pieces

1 lg. bunch broccoli, cooked

1 tbsp. lemon juice

1/4 tsp. curry

1 c. mayonnaise

1 can cream of celery soup

1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli.

Mix remaining ingredients and pour on top of chicken and broccoli. Cover

with shredded Cheddar cheese. Bake at 350 degrees for approximately 20-

30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN DIABLE

6 chicken breasts

4 tbsp. melted margarine

1/2 c. honey

1/4 c. mustard

1 tsp. salt

1 tsp. curry powder

4 strips well done bacon, crumbled

Bake chicken in 350 degree oven for 30 minutes. Baste with sauce for the

last 15 minutes and finally top with crumbled bacon. Serves 6.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ELIZABETH

6 tbsp. butter

8 boneless chicken breast halves

1 pt. sour cream

8 oz. blue cheese

1 tbsp. Lea & Perrins

3 crushed garlic cloves

Chopped parsley

White pepper

Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in

large skillet and brown chicken. Transfer to prepared dish. Combine sour

cream, bleu cheese, Lea & Perrins and garlic in bowl. Add white pepper to

taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and

serve over rice or noodles. Serves 8.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ENCHILADAS

1 chicken (2-3 lb.) cooked & boned

1 med. onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. chicken broth

1 sm. can chopped mild green chilies

1 pkg. corn tortillas (12)

1 lb. long horn cheese, grated

2-3 tbsp. Oleo

Brown chopped onion in oleo. Add soups, chicken broth and green chilies.

Beat until smooth. Add chopped chicken to sauce. Heat just to boiling.

Layer tortillas, sauce until large casserole dish is full. Top with grated

cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be

prepared the night before and cooked before serving the next day. Serves

10-12.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ENCHILADAS

1 can boned chicken or 3 chicken

breast (cooked)

1 can mushroom soup

1/2 can chopped green chilies

1/4 lb. Cheddar cheese, grated

1/4 lb. longhorn cheese, grated

1 sm. onion, chopped

1 can enchilada sauce

1 pkg. Tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce,

soup and chicken. Mix and heat. Place in a greased casserole part of

tortillas, then pour a small amount of chicken mixture over them. Cover with

grated cheese. Make second and third layers in same manner, with final

layer the chicken mixture and topped with cheese. Bake at 350 degrees for

45 minutes. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN LASAGNE

8 oz. lasagna noodles

1 can cream of mushroom soup

2/3 c. milk

1/2 tsp. salt

1/2 tsp. poultry seasoning

8 oz. cream cheese, softened

1 c. cream style cottage cheese

1/3 c. chopped onion

1/4 c. minced parsley

3 c. diced cooked chicken

1 1/2 c. soft bread crumbs, buttered

1/3 c. stuffed sliced olives

Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry

seasoning in a saucepan and heat. Beat cheeses together; then mix in olives,

onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking

dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2

the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30

minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN MACARONI CASSEROLE

1 pkg. uncooked creamette macaroni (7

oz.)

1 can cream of mushroom soup

1 can cream of celery soup

1/2 lb. grated Velveeta cheese

15 oz. can water chestnuts

2 c. diced cooked chicken

1/4 c. diced green pepper

1 (2 oz.) jar diced pimentos

1 sm. can mushroom pieces

1 1/2 c. milk

1 tsp. Salt

Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered

9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna,

shrimp or crab meat may be substituted for chicken.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ROYALE

4 sm. boneless chicken breasts

1/4 c. flour

1/2 tsp. salt, if desired

1/4 tsp. paprika

Pepper

--STUFFING:--

4 c. soft bread crumbs

2 tbsp. onion

1/2 tsp. salt

1/8 tsp. thyme

Pepper

4 tbsp. melted butter

1/2 c. water

Mix all stuffing ingredients together. Stuff each breast secure with picks,

skewers or thread. Put flour, salt, paprika and pepper in paper or plastic

bag. Shake each piece of chicken to coat. Slather breasts with melted

butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle

with parsley. Serve with mushroom sauce.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN SHISH -KA -BOBS

3 lb. chicken, cut in chunks or strips

marinade in mixture of

1/3 c. teriyaki sauce

2 tbsp. vegetable oil

2 tbsp. chili sauce

1/4 c. honey

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. garlic powder

Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples,

chunked green peppers, chunked onions. Grill and enjoy.

--------------------------------------------------------------------------------------

---------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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. 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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

PRESBYTERIAN CHICKEN CASSEROLE

2 c. chicken, cooked & diced

1 can water chestnuts, drained, sliced

1 cans 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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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 margarines

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. This is a family favorite!

--------------------------------------------------------------------------------------

----------------------------------–

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 boilin-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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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. Parent

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

BEMA'S CHICKEN AND RICE CASSEROLE

6 split chicken breasts, rolled in

poultry seasons and parsley

1/2 lb. margarine

1 c. chopped green pepper

1 c. chopped onion

4 c. chicken broth (2 cans College

Inn)

1 c. rice (Uncle Ben's wild and long

rice works well)

Place chicken breasts skin side down into baking dish with margarine and

bake at 350 degrees for 1/2 hour. Remove breasts temporarily, stir in

peppers and onions, add rice. Place chicken on top skin side up. Bake at 350

degrees for at least an hour. This is a nice make ahead dish suitable not only

for family but for company as well.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

TOM'S CHICKEN ENCHILADAS

12 corn tortillas

Salad oil

Cream Cheese Filling (below)

2/3 c. whipping cream

2 c. shredded Jack cheese

2 lg. onions

2 tbsp. butter

2 c. diced cooked chicken or turkey

1/2 c. sweet red peppers or pimento

2 sm. (3 oz.) pkg. cream cheese

Fry tortillas. Drain on paper towels. Cook onions in butter until limp.

Combine onions, chicken, pimento and cream cheese. Mix lightly, salt to

taste. Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9

x 13 inch baking dish side by side. Moisten tops of tortillas with whipping

cream. Sprinkle with cheese. Bake uncovered in 375 degree oven 20

minutes to heat through. May serve with lime wedges to squeeze on each

serving. Very mild flavor. Management

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN POT PIE

4 chicken breasts

1 can cream of chicken soup

1 c. chicken broth

1 c. milk

1 bag frozen peas & carrots

5-6 boiled eggs

Salt & pepper to taste

1 stick of butter

1 can flaky biscuits (10 ct.)

Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken

soup, broth, milk, melted butter, salt and pepper. Simmer until sauce

thickens. Then layer chicken, sauce, vegetables, boiled eggs, sauce and

biscuits. Tear biscuits apart and completely cover. Bake to directions or

biscuits until biscuits are brown.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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, de skin 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 SPAGHETTI

1 whole chicken, cooked & boned

1 can Rotel tomatoes

1 lb. Velveeta cheese

Spaghetti

1 onion

1 bell pepper

Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt.

Add can of Rotel. Cook spaghetti, drain and mix all ingredients.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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 de bone 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 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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

----------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND BROCCOLI CASSEROLE

2 c. cooked, chopped chicken

2 (10 oz.) pkgs. frozen broccoli

2 cans cream of chicken soup

3/4 c. mayonnaise

1/2 tsp. lemon juice

1/2 tsp. curry powder

1/2 c. grated cheese or more

1/2 c. Pepperidge Farm stuffing mix

or more

Cook broccoli until just tender in salted water. Put in large baking dish.

Place cooked, chopped chicken over broccoli. Combine soup, lemon juice,

curry and mayonnaise. Mix well. Spread over chicken. Top with cheese.

Sprinkle with stuffing mix. Bake at 350 degrees for 25 to 30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

1/3 c. margarine

1/3 c. flour

1 c. broth

1 c. milk

Salt & pepper to taste

1 tbsp. chopped onion

3 c. cut up chicken

1 can whole kernel corn

3/4 c. grated sharp cheese

1/4 c. pimiento

Make white sauce (first 6 ingredients). Mix all ingredients together and put

in casserole dish. Put buttered bread crumbs on top and bake at 350

degrees until bubbly.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

Cook chicken in salted water. Bone, skin and chop into bite size pieces. Place

in baking dish. Spread package dry Stove Top stuffing over chicken.

Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from

Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing.

Bake at 350 degrees for 30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN POT PIE

2 c. chicken (1 fryer or 4 breasts)

1 (20 oz.) pkg. frozen mixed

vegetables

2 cans cream of chicken soup

1 c. chicken broth

--TOPPING:--

1 c. self rising flour

1 stick margarine

1 c. milk

Cut chicken into chunks. May be pre-cooked. For convenience canned

chicken breast may be used. Layer vegetables, chicken and soup mixture in a

2 quart greased casserole dish. Pour topping over the mixture and bake at

400 degrees for 1 hour or until golden brown.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CASSEROLE

1 fryer or chicken breast (stewed)

2 cans cream of chicken soup

1 pkg. Pepperidge Farm dressing mix

1 c. chicken broth

1 c. milk

Remove skin and bone from stewed chicken. Place in bottom of 13"x9"

baking dish. Cover with chicken soup. Prepare dressing as directed on

package. Place over chicken in dish, pour broth and milk over the top. Bake

400 degrees about 25 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.)

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

-----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN IN WINE

6 chicken breast halves, skinless

1 can whole white onions

1 can cream of mushroom soup

1/4 c. sherry

1/4 lb. Cheddar cheese, grated

Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate

cheese over top. Bake covered for 45 minutes and uncover for 45 minutes

at 350 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.

--------------------------------------------------------------------------------------

----------------------------------–

EASY CHICKEN DISH

Chicken breasts, skinned

One layer in oblong dish. Mix together 1 can cream of mushroom soup and 1

package Lipton onion soup. Add 1/2 cup of heavy cream. Mix and spread

over chicken. Sprinkle with paprika. Bake at 350 degrees for 40 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

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.

--------------------------------------------------------------------------------------

----------------------------------–

SAUSAGE -CHICKEN DISH

1 lb. sausage

1 lb. chicken breasts

1 lg. can crushed tomatoes

1 pkg. dry onion soup mix

1 pkg. frozen spinach or broccoli

(defrosted)

2 chicken bouillon cubes

Salt, pepper & garlic powder to taste

Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat

and add the remaining ingredients. Simmer until done. Serve with noodles.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ROLL UPS

4 boneless & skinless chicken breasts,

pounded thin

Cream cheese

Garlic powder

Parsley

Chives

8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season

to taste with garlic, parsley and chives. Roll up, starting with the smallest

end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40

minutes in a 325 degree oven or until done. Broil last 5 minutes to brown

bacon.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN ALA BELGIQUE

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne

3-4 diced shallots

Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted,

peppered &

Floured

Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-

8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook

5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon

mustard

1 c. heavy cream

Stir until heated through and slightly thickened. Pour over meat. Serve

with rice.

--------------------------------------------------------------------------------------

----------------------------------–

EASY BARBECUE CHICKEN

1 pkg. dry onion soup mix

1 sm. bottle Russian dressing (the

pink kind)

1 (8-10 oz.) jar apricot preserves

Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.

--------------------------------------------------------------------------------------

----------------------------------–

OVEN BAKED BARBECUE CHICKEN

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed.

Cook 4-5 minutes. Add: 1 c. catsup

2/3 c. chili sauce

4 tbsp. brown sugar

4 tbsp. chopped onion

2 tbsp. Worcestershire sauce

2 tbsp. prepared mustard

2 tsp. celery seed

1/2 tsp. salt

Dash of Tabasco (optional)

6 thin slices of lemon

Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it.

Bake at 350 degrees for 1 hour, basting often with sauce. Alternative

method: Cover chicken and sauce and bake at 200 degrees for 2 hours,

uncover and bake at 450 degrees for 20 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

GINGER PEACHY CHICKEN

2 lg. chicken breasts, split

1 (18 oz.) can peach halves

2 tsp. honey

2 tbsp. peach juice

1/2 tsp. garlic salt

1/2 tsp. ground ginger

Put chicken in baking dish and arrange peach halves in between. Drizzle

peach juice and honey over the top. Sprinkle with garlic salt and ginger.

Bake at 325 degrees until done. Serves 3-4 persons.

--------------------------------------------------------------------------------------

------------------------------------

PECAN CHICKEN WITH DIJON MUSTARD

Chicken cutlets

Dijon mustard

Pecans crushed

Bread crumbs

Butter

Light cream

2 chicken bouillon cubes

Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and

bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat

with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30

minutes in buttered dish.

 --CREAM SAUCE:--

1/8 c. flour

2 tbsp. butter

1 c. light cream

2 bouillon cubes

1 tsp. Dijon mustard

Melt butter. Add flour, then cream. Stir constantly over medium heat until

sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon

mustard. (If sauce should get too thick, add more cream and Dijon to taste.)

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN OF PUERTO RICO

1-3 lb. chicken pieces

1 tbsp. salt

1 bay leaf

1 c. olive oil

4 tbsp. butter

1/2 lb. sliced onions

1/2 c. vinegar

Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over

chicken. Add butter, bay leaf and vinegar. Cover and cook until done over

low heat.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN PARMESAN

4 half chicken breasts (skinned &

boned)

2 cans (14 1/2 oz. each) DelMonte

Italian style stewed tomatoes

2 tbsp. cornstarch

1/2 tsp. oregano or basil crushed (I

use basil)

1/4 tsp. hot pepper sauce (Tabasco

sauce)

1/4 c. grated Parmesan cheese

Place chicken in baking dish. Bake covered 15 minutes in preheated 425

degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce.

Cook stirring constantly until thickened. Pour heated sauce over chicken.

Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.

--------------------------------------------------------------------------------------

----------------------------------–

MOZZARELLA CHICKEN

1 lb. boneless chicken breast cutlets

1 egg, beaten

Flavored bread crumbs

1 tbsp. olive oil

1 tbsp. margarine

3/4 c. chicken broth

1/4 c. water

3 tbsp. lemon juice

4.8 oz. mozzarella cheese, shredded

Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat

with bread crumbs. Heat olive oil and margarine in skillet; brown chicken.

Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon

juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken.

Bake for 15-20 minutes until cheese melts. Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

RASPBERRY CHICKEN

4 lb. fryer in pieces

2 c. fresh or frozen raspberries

2 tsp. cornstarch

1/2 c. sugar

1/2 c. cranberry-raspberry cocktail

1/8 tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. Nutmeg

Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at

350 degrees for 30 minutes. Drain the liquid. Cook the rest of the

ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND CRAB VALENTINE

Mix together: 3 c. cooked chicken broken in pieces

2 c. boned crab (2, 4 oz. pkgs.)

8 slices bacon, cooked crisp

In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour.

Add: 1 1/2 c. chicken broth

3/4 tsp. paprika

1 sm. clove garlic

5 drops Tabasco

1/8 tsp. nutmeg

1 1/2 tsp. salt

Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and

heat through. Add chicken, crab and crumbled bacon. Serve with peas and

rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2

tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts

and stir until walnuts are glazed. Mix with peas and rice.

--------------------------------------------------------------------------------------

-----------------------------------–

APRICOT CHICKEN

8 pieces boneless, skinless chicken

breasts

1 pkg. onion soup mix

1 (8 oz.) bottle French salad dressing

1 can apricot halves (approximately

16 oz.)

Heat oven to 350 degrees. Mix onion soup, French dressing and juice from

apricots. Set aside. Wash chicken breasts and place in an oblong (9 x 13)

baking dish. Top chicken with liquid mixture and apricots. Bake for 45

minutes. Serve with rice.

--------------------------------------------------------------------------------------

----------------------------------–

BAKED CHICKEN AND POTATOES

1 fryer chicken , cut up

6 medium unpeeled potatoes, sliced

1 sliced onion

1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion. Add a little

water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake

10 to 20 minutes more.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN CRESCENT ALMONDINE

1 (10 3/4 oz.) can condensed cream of

chicken soup, undiluted

2/3 c. mayonnaise or salad dressing

1/2 c. sour cream

2 tbsp. instant minced onion

3 c. cooked, cubed chicken

1 (8 oz.) can water chestnuts,

drained and sliced

1 (4 oz.) can mushroom stems and

pieces, drained

1/2 c. chopped celery

1 (8 oz.) can crescent dinner rolls

--TOPPING:--

2/3 c. shredded Swiss or American

cheese

1/2 c. slivered almonds

2 tbsp. melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in

chicken, water chestnuts, mushrooms and celery; cook over medium heat

until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch

baking dish. Unroll crescent dough and separate into two rectangles,

trimming to fit dish. Place dough rectangles over hot chicken mixture.

Combine cheese and almonds; sprinkle over the dough. Drizzle with butter.

Bake at 375 degrees for 20-25 minutes or until crust is a deep golden

brown. Yield: 8 servings.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND DUMPLINGS

1 fat hen

Place hen in stewing kettle with a handful of parsley, a good dash of poultry

seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add

dumplings to the pot and steam 10 minutes.

 --DUMPLINGS:--

2 c. flour

4 tsp. baking powder

2/3 c. milk

1/2 tsp. salt

2 tsp. Butter

Mix dry ingredients. Work in the butter with finger tips. Add milk

gradually. Roll out very thin and cut in strips one inch by two inches. Drop in

hot broth.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN AND RICE

1 cut-up chicken

1 pkg. herb rice mix (Uncle Ben's

long grain wild rice - not instant)

1 can cream of celery soup

1 pkg. onion soup mix

2 soup cans water

Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle

onion soup mix on top. Mix soup and water, pour over chicken. Bake 350

degrees for 2 hours. 1/2 hour before done, pour melted butter over

chicken.

--------------------------------------------------------------------------------------

-----------------------------------–

CHICKEN WITH SAGE CORN BREAD CRUST

4 skinned and boned chicken thighs

1/8 tsp. salt and pepper

1 tbsp. plus 1 tsp. Dijon mustard

1 tsp. olive oil

2/3 c. corn bread crumbs

1 tbsp. fresh sage, thyme, or

rosemary or 1 tsp. each seasoning

if you use dried herbs

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake

20 to 25 minutes until juices run clear. In a bowl combine mustard and oil.

In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6

inches from heat. Brush half of mustard on chicken and sprinkle on crumbs.

Broil until brown, turn chicken and repeat on other side. Serves 4. Calories

178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0

g. Sodium 264 mg. Cholesterol 91 mg.

--------------------------------------------------------------------------------------

----------------------------------–

CHICKEN TERI -YAKI

--TERI SAUCE:--

4 c. (1 quart) soy sauce (Kikkoman

preferred)

1/4 c. (2 oz.) Mogen David concord

white wine or equivalent (optional

but it does add special taste -

alcohol evaporates when cooking)

1/2 c. (4 oz.) brown sugar

1 oz. garlic powder

1 tsp. of ANI-NO-MOTO or Accent

Cut chicken into serving pieces. Mix above ingredients thoroughly and cook

until it boils. Put chicken into boiling sauce for about 15 minutes. Remove

pieces of chicken and broil until brown over charcoal or in oven. Dip again

into sauce and broil other side, or just bake in over for about 35 minutes at

325 degrees. 1 gallon of say sauce

3/4 c. (6 oz.) Mogen David concord

white wine or equivalent

2 c. brown sugar

4 oz. garlic powder

4 tsp. ANI-NO-MOTO or Accent

Bring to a boil before cooking chicken. Follow above instructions.

--------------------------------------------------------------------------------------

----------------------------------–

CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and

skinned

2 tomatoes, cut in pieces (1/2 inch)

1 green pepper, cut in pieces (1/2

inch)

2 tbsp. oil

Mushrooms (optional)

--SAUCE:--

1/4 c. corn syrup

2 tbsp. soy sauce

1/2 c. water

1 tbsp. corn starch

1/4 tsp. ground ginger

Pinch garlic powder

2 tbsp. sherry (optional)

Mix together

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3

minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce,

mix, bring to boil, stirring constantly. Continue to boil for 1 minute. Mixture

thickens because of corn starch. Serve over cooked rice Serves 4.

--------------------------------------------------------------------------------------

----------------------------------–

GLAZED ORANGE CHICKEN

No-stick cooking spray

2 tsp. oil

3 whole chicken breasts, halved,

skinned and boned

1 tbsp. cornstarch

2 tsp. sugar

1/4 tsp. marjoram

1/8 tsp. salt

1/8 tsp. onion powder

1 1/4 c. unsweetened orange juice

1 tbsp. grated orange peel

Spray large non-stick skillet with cooking spray, add oil. Heat over medium

high heat until hot. Cook chicken breasts in hot oil until well browned. In

small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder.

Gradually stir in orange juice; stir until well blended. Pour over chicken.

Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer

pink, turning chicken halfway through cooking and stirring occasionally.

Sprinkle with orange peel.

--------------------------------------------------------------------------------------

-----------------------------------–

HERBED CHICKEN

1 tbsp. olive or vegetable oil

1 medium onion, chopped

1 green or sweet red pepper, chopped

6 lg. fresh mushrooms, thinly sliced

1/3 c. chicken broth

2 tbsp. red wine vinegar

1 (29 oz.) can tomato sauce

2 garlic cloves, minced

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 lb. boneless skinless chicken

breasts, cut into chunks

2 tbsp. chopped fresh basil or 1 tsp.

dried basil

1 tbsp. chopped fresh sage or 1/2

tsp. dried sage

1 lb. dry linguine, cooked and drained

2 to 3 tbsp. grated Parmesan cheese

2 tbsp. chopped fresh parsley

In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms

until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add

tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat;

cover and simmer 25 minutes. Add chicken, basil and sage. Cook, uncovered,

15 minutes more or until chicken is done and sauce is lightly thickened.

Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.

Yield: 4 servings.

--------------------------------------------------------------------------------------

----------------------------------–

ITALIAN CHICKEN CUTLETS

2 whole chicken breasts, skinned,

boned, halved

1/4 c. flour

3/4 c. dry bread crumbs

1 tsp. dried oregano leaves

1/4 tsp. salt

1 egg, beaten

1 tbsp. water

1 (8 oz.) can tomato sauce

1/4 tsp. dried basil leaves

1/8 tsp. garlic powder

1/4 c. oil

4 slices (4 oz.) Mozzarella cheese

1/4 c. grated Parmesan cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap

or waxed paper. Working from center, gently pound chicken with rolling pin

or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining

chicken pieces, making 4 cutlets. Coat chicken cutlets with flour. In shallow

dish, combine bread crumbs, oregano and salt. In another shallow dish,

combine egg and water. Dip each cutlet in egg mixture; coat with crumb

mixture. In small saucepan, combine tomato sauce, basil and garlic powder.

Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile,

heat oil in large skillet over medium high heat until it ripples. Add cutlets;

cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook

other side about 2 minutes or until chicken is no longer pink. Top each cutlet

with cheese slice. Cover skillet to melt cheese, about 1 minute. Place cutlet

on serving plate. Serve with sauce and Parmesan cheese. 4 servings.

--------------------------------------------------------------------------------------

----------------------------------–

LIGHT CAPITAL CHICKEN

2 tbsp. corn oil margarine

4 tbsp. flour

3/4 c. defatted chicken stock

1/2 c. skim milk

1 tbsp. canola oil

3 whole chicken breasts, boned,

skinned, split, about 1 1/2 lbs.

total

8 oz. fresh mushrooms, sliced, about

3 cups

1 c. each, dry white wine, water

1/2 c. 2% milk

3/4 tsp. salt

1/4 tsp. dried tarragon leaves,

crushed

Dash garlic powder

1/4 tsp. freshly ground black pepper

2 tbsp. each, chopped green onions,

fresh parsley

Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium

saucepan. Add 3 tablespoons of flour and stir over medium heat for 1

minute; do not brown. Add chicken stock and skim milk. Using a wire whisk,

stir the mixture over medium heat until it comes to a boil. Continue to cook

1 minute more; set aside. Melt remaining 1 tablespoon margarine in a large

skillet along with canola oil. Add chicken and cook over medium heat until

brown on both sides, about 5 minutes. Remove chicken and place in baking

dish sprayed with non-stick vegetable coating. Cook mushrooms in same

skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the

wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in

2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and

bake, uncovered until hot (45 minutes). Sprinkle with green onions and

parsley; bake 5 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

NO PEEK CHICKEN

1 1/2 c. Minute Rice, uncooked

1 chicken, cut up or pieces

1 pkg. dry onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup

Mix dry rice with mushroom and celery soup. Rinse out cans with a little

water and add to mix. Place chicken on top of rice mixture. Sprinkle onion

soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325

degrees for 1 hour. Do not peek or uncover until done.

--------------------------------------------------------------------------------------

----------------------------------–

SKILLET BARBECUED CHICKEN

Chicken, with or without skin, bone or

boneless

2 tbsp. butter

1 tsp. curry powder

1 clove garlic, minced

1 can onion soup

2 tbsp. flour

1 1/2 c. of water

1/2 c. of ketchup

1 tbsp. honey

1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic. Add chicken and

brown. Remove chicken. Into drippings, stir soup and flour together.

Gradually stir in remaining ingredients. Return chicken to pan. Cover and

cook over low heat until chicken is done. About 1 hour. Serve with rice or

noodles.

--------------------------------------------------------------------------------------

------------------------------------

SUNDAY DINNER CHICKEN

8 chicken breasts (boneless and

skinless)

1 pkg. chipped beef or 1 jar smoked

chipped beef

1 can undiluted cream of chicken soup

1/2 pt. sour cream

(if desired - wrap each piece of

chicken with 1 piece of bacon)

Cover bottom of flat, greased baking dish (8x12) with chipped beef.

Arrange chicken on top of beef. Mix soup and sour cream. Pour over

chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into

oven when you leave for Sunday School and church. When you get home,

cook vegetables, prepare salad and dinner is on the table in 20 minutes.

--------------------------------------------------------------------------------------

------------------------------------

TARRAGON CHICKEN

2 whole chicken breasts, boned skinned

and pounded to 1/4 inch thickness

All purpose flour

4 tbsp. butter, divided

1/2 lb. sliced mushrooms

2 tbsp. all purpose flour

1 c. chicken broth

1 1/4 tsp. minced fresh tarragon or

1/4 tsp. dried tarragon

1/2 c. half and half

Salt and freshly ground black pepper

to taste

2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons

butter. Remove chicken to warm platter. Add remaining 2 tablespoons

butter and saute mushrooms. Sprinkle mushrooms with 2 tablespoons flour,

blend well. Gradually add chicken broth, then tarragon, cook until thickened.

Slowly add half and half, and season with salt and pepper. Return chicken to

pan and heat through. Sauce should be only slightly thick.

--------------------------------------------------------------------------------------

------------------------------------

TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. teriyaki

beef or top sirloin steak sliced thin

2 tsp. grated fresh ginger

1 clove garlic, chopped fine

1 medium onion, chopped

1/3 c. soy sauce

1/4 c. sugar

1/4 c. sake

--QUICK TERIYAKI MARINADE:--

1 c. soy sauce

1 1/2 - 1 1/4 c. brown sugar

1 tsp. oyster sauce

1 tsp. mirin (sweet rice wine)

1 clove chopped garlic

Grated fresh ginger

Mix all ingredients except meat. Stir and cook over low heat until sugar is

dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when

cooked over charcoal. Use remaining marinade for basting. If you use the

Quick Teriyaki Marinade, mix together and marinate meat for about 1/2

hour. Best when meat is cooked over charcoal. Baste often.

--------------------------------------------------------------------------------------

------------------------------------

BAKE TURKEY WINGS

Start with a layer of turkey wings in a larger roasting pan. Top with 2 cans

cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup

mix. Then repeat the same two more times. Add 1/2 cup of water and seal

with foil paper and bake at 350 degrees for 3 to 4 hours or until tender.

--------------------------------------------------------------------------------------

------------------------------------

EASY CHICKEN POT PIE

2 c. diced, cooked chicken

1 med. onion, chopped

4 boiled eggs, grated or chopped

2 cans mixed vegetables, drained

2 cans cream of chicken soup

1 can cream of celery soup

1/2 c. chicken broth

--CRUST:--

1 c. sweet milk

1 c. mayonnaise

1 c. self-rising flour

Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour

over chicken. Mix milk, mayonnaise and flour; spread over soup mix for

crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.

--------------------------------------------------------------------------------------

------------------------------------

CHICKEN DELIGHT

15-20 cut up chicken pieces

1 can cream of chicken soup

1 can cream of celery soup

1 green bell pepper

1 red or yellow pepper

1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like

McCormick's.) Refrigerate chicken overnight allowing seasonings to soak

throughout. Cut up peppers into slices and set aside. Mix soups and water in

bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1

hour and 15 minutes. NOTE: The broth from this dish may be used as gravy

for dressing.

--------------------------------------------------------------------------------------

------------------------------------