Chicken Recipes 2

Chicken Recipes 2

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 breadcrumbs

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.

1 tsp. pepper

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 c. milk

1 stick oleo, melted

Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients.

Pour over chicken mixture. Bake at 425 degrees for 30 minutes.

CHICKEN POT PIE

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 breadcrumb 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 can LeSueur peas

1 can cream of chicken soup

1 c. (lite) sour cream

1 tube Ritz crackers, crushed

1 stick oleo, melted

2 tbsp. poppy seeds

Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.

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 (chicken can also be used)

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 approx. 2 minutes. Stir in cornstarch, 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.

HERBED – TURKEY or CHICKEN - IN - A – BAG

1 (7-10 lb.) turkey or chicken

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 or CHICKEN BURGERS

1 lb. ground turkey or chicken

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 or chicken 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 patties and mushrooms.

COUNTRYSTYLE CHICKEN

Chicken

Onion

Oil

Allspice

Bay leaf

Salt

Pepper

Brown chicken in small amount oil with onion, add seasoning and spice, cook slow turning often so it won’t 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

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

In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. 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 breadcrumbs

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. Sauté 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

Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. Sprinkle with rest of Mozzarella and Parmesan cheese.

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 sauté 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 margarine

1 1/2 sleeves of Ritz crackers or saltines

Poppy seeds

Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown. Serves 6. 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 boil-in-bag rice - its quick, easy and delicious. Gravy - when chicken is done, remove it from the pan. Heat drippings over

medium heat on stove. Thoroughly mix 1/4 cup flour with 1/2 cup of water. Gradually add this to chicken drippings as they boil. You may not need all the flour and water mixture, mix to taste. Boil slowly for 10 minutes on low. Serve hot.

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

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. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then 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 CHICKEN BREAST

2 Boneless chicken breasts (can also use 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 chicken into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip chicken 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.

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 1tblsp cornstarch and 1 tblsp 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

cook chicken in the oil until done, approx. 5-7 minutes (can also check with a Meat Themometer) Add broth, broccoli and soup and bring mixture to a boil. Now, stir in rice, cover and remove from heat. Let sit 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings.

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 sweet sue)

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 30 min.

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

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.

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.

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. Adjust seasoning if needed. Gently melt 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

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.

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.

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, remove 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 debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.

CHICKEN 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 chicken

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 or margarine. 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 boneless/skinless chicken in salted water and chop into bite size pieces. Place in baking dish. Spread a package of 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. 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. Then add ingredients listed below.

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 then add the ingredients below.

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 large chicken

Place chicken 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 before cooking chicken. 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.

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.

BAKED CHICKEN WINGS

Start with a layer of chicken or 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 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.

CHICKEN A LA KING

2 tablespoons fat

2 tablespoons flour

1 cup milk

1 cup cream

2 egg yolks

1 green pepper, minced

1 cup quartered mushrooms

1 pimiento cut in narrow strips

2 cups cooked diced chicken

1 teaspoon salt

1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast