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Archive for the ‘Chicken’ Category

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
CHICKEN POT PIE
3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash
Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees for 40 minutes.
Do not put on cookie sheet.

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.

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.

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.

1 pkg. uncooked creamette macaroni (7 oz.)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 lb. grated Velveeta cheese
15 oz. can water chestnuts
2 c. diced cooked chicken
1/4 c. diced green pepper
1 (2 oz.) jar diced pimentos
1 sm. can mushroom pieces
1 1/2 c. milk
1 tsp. salt

Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna, shrimp or crab meat may be substituted for chicken.

8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes well.

1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.

1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo
Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

6 tbsp. butter
8 boneless chicken breast halves
1 pt. sour cream
8 oz. blue cheese
1 tbsp. Lea & Perrins
3 crushed garlic cloves
Chopped parsley
White pepper
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet and brown chicken.
Transfer to prepared dish. Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and serve over rice or noodles. Serves 8.

6 chicken breasts
4 tbsp. melted margarine
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry powder
4 strips well done bacon, crumbled
Bake chicken in 350-degree oven for 30 minutes. Baste with sauce for the last 15 minutes and finally top with crumbled bacon. Serves 6.