300 Chicken Recipes by Unknown - HTML preview

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade.

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

degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

4 halves skinned & boned chicken

breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted

peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.

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

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

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ORIENTAL CHICKEN WINGS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp. grated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or

parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion.

Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30

minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5

minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12

pieces.

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APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

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CHICKEN WINGS

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6

hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

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HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot

Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

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CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350

degrees for 30 minutes. Yields 36 bite-size.

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SPICY CHICKEN WINGS

1 lg.can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350 degree oven for 1 hour. Serve warm.

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CHICKEN FRY ICED TEA

5 lbs. sugar

4 oz. plus 1 c. instant tea

1gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.

On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.

Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24

appetizers.

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TERIYAKI CHICKEN WINGS

1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken.

Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

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HOT CHICKEN WINGS

Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

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HIDDEN VALLEY CHICKEN DRUMMIES

20 chicken drummies

Good 1/4 c. butter, melted

1 tbsp. hot pepper sauce

2 tbsp. vinegar

2 pkgs. Hidden Valley dressing mix

Paprika

Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

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MARINATED CHICKEN WINGS

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.

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GOLDEN CHICKEN NUGGETS

4 whole chicken breasts, skinned &

boned

1/2 c. unseasoned fine bread crumbs

1/4 c. grated Parmesan cheese

1 tsp. salt

1 tsp. thyme (or 1/4 tsp. powdered

thyme)

1 tsp. basil

1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400

degrees for 10 minutes. Serves 8 to 10.

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MARINATED CHICKEN WINGS

1/2 c. soy sauce

1/2 c. honey

1 tsp. garlic powder

1 tsp. chili powder

2 lb. chicken wings with drum end cut

at joint from wing, discard tips

Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1

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

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SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips

removed

1/3 c. Crisco

1/3 c. vinegar

1/2 c. firmly packed dark brown sugar

1 (12 oz.) can unsweetened pineapple

juice

3/4 c. catsup

1 tbsp. soy sauce

1 tsp. prepared mustard

1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet.

Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer.

Serve with rice. Makes 4 servings.

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CHICKEN WINGS IN SOY SAUCE

24 chicken wings

1 c. soy sauce

3/4 c. chopped green onions with tops

1/3 c. sugar

4 tsp. salad oil

1 clove garlic, crushed

1 1/2 tsp. ground ginger

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30

minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350 degree oven for 15

minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

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BUFFALO-STYLE CHICKEN WINGS

2 1/2 lb. (12-15) chicken wings

1/4 c. Durkee red hot sauce

1 stick (1/2 c.) melted butter or

margarine

Celery sticks

Blue cheese dip

Split wings at joint and discard tips. Arrange on a rack in a roasting pan.

Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400

degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

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CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned,

boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture.

Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes.

Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

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CURRIED CHICKEN BALLS

2 (3 oz.) pkg. cream cheese, softened

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chicken

3 tbsp. minced green onion

3 tbsp. minced celery

1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

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LIGHT CHICKEN SALAD

3/4 c. light mayonnaise

1/2 tsp. ginger

1/2 tsp. salt

3 c. cooked chicken

1 1/2 c. red seedless grapes

1 c. sliced celery

1/3 c. sliced green onion

1/2 c. broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

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HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. bread crumbs

1/2 c. slivered almonds

3 tbsp. lemon juice

3/4 c. mayonnaise

1 can cream of chicken soup

1 stick oleo

Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top.

Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.

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CHICKEN AND ALMOND SALAD

1 1/2 c. cooked chicken

3/4 c. diced celery

1 1/2 tbsp. lemon juice

1/2 c. seedless white grapes

1/2 c. almonds

1/2 tsp. dry mustard

3/4 tsp. salt

1/16 tsp. pepper

1/8 c. light cream

1 hard boiled egg, sliced

1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!

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CHICKEN SALAD

1 can chicken, chopped (or 5 oz.

cooked chicken)

1/2 c. chopped celery

1/3 c. chopped sweet pickle

1 boiled egg, chopped

1/2 c. salad dressing

Mix and serve.

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CHICKEN SALAD SUPREME

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

make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes

Slivered almonds

3 c. diced celery

2 1/2 c. raw rice

1 qt. mayonnaise

Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well.

Serve with crackers and lettuce or in pocket bread.

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CHICKEN SOUP WITH TINY MEATBALLS

2 lb. stewing chicken

4 c. water

2 1/2 tsp. basil

1/2 lb. sm. onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. --MEATBALLS:--

1 c. finely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

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CHICKEN TORTELLINI SOUP

2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut

into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10

minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

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SEASONING MIX FOR CHICKEN

2 1/2 tsp. salt

1 1/2 tsp. paprika

1 tsp. onion powder

3/4 tsp. savory

1/4 tsp. coriander

3/4 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. thyme

1/2 tsp. basil, dried crushed sweet

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

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MARINADE FOR CHICKEN

1/2 c. shoyu

1/4 c. water

1/3 c. salad oil

2 tbsp. dried minced onion

2 tbsp. sesame seeds

1 tbsp. sugar

1 tsp. ground ginger

1/8 tsp. dried red pepper

3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45

minutes and on grill for 15 minutes. Place marinade in a ziploc bag with chicken parts. This makes turning easier.

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CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. mayonnaise

2 tbsp. lemon juice

2 tbsp. oil

2 tbsp. shoyu

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

This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.

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CHICKEN CASSEROLE

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

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CHICKEN DIVAN

3 or 4 deboned chicken breasts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread crumbs, mixed with

2 tsp. melted butter

1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.

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

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

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CHICKEN DIVAN

1 lb. cooked chicken, no bones

1/2 lb. cooked chopped broccoli

1 c. shredded extra sharp cheddar

cheese

1 can cream of mushroom soup

1 c. croutons

Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.

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CHICKEN POT PIE

3 lb. chicken

1 can French onion soup

1 lg. carrot

1 lg. celery

Flour to thicken gravy

Water

1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

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CHICKEN WITH RICE

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

serving pieces

1/4 c. butter or margarine

1 1/2 c. instant rice

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

chicken soup

1 c. water

1 tsp. instant chicken bouillon

crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer"

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

Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done.

Makes 4 to 6 servings.

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CHICKEN TIKKA

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled &

chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

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

Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8

minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

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HONEY SPICED CAJUN CHICKEN

Paul Prudhomynes seafood magic

10 oz. pounded chicken breast

Cooked linguini

3 sliced mushrooms

1 diced tomato

2 tbsp. mustard

4 tbsp. honey

3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan, sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. Toss in linguini. Serves two.

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ITALIAN CHICKEN

2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pepper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced onion

1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered

Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

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LEMON - PARSLEY CHICKEN BREASTS

2 whole chicken breasts, boned &

skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. bread crumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with bread crumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5

minutes. Serve with pan juices.

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MARY'S CHICKEN DISH

6 pieces boneless breast of chicken

4 tbsp. olive oil

2 tbsp. butter

1 clove garlic

Bread crumbs

2 eggs

1 bouillon cube

1 can chicken broth

6 slices of Mozzarella cheese

Dip boneless, skinless chicken breast in bread crumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.

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NO - PEEK SKILLET CHICKEN

2 tbsp. olive or vegetable oil

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

Serving pieces

1 (14 oz.) can whole tomatoes,

peeled, undrained

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

drained

1 garlic clove, minced

1 env. Lipton Recipe Secrets onion

soup mix

Hot cooked noodles

In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45

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

*Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.

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QUICK CHICKEN

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. milk

5 lbs. cut up cooked chicken

1 pt. sour cream

1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

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SWEET & SOUR CHICKEN

1 frying chicken, cut up

1 tbsp. melted butter

Dash of salt, pepper, ginger

3 celery stalks

1 can pineapple (chunk)

2 tbsp. brown sugar

3 tbsp. water

1 1/2 tbsp. soy sauce

1 tbsp. vinegar

1 tbsp. cornstarch

1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup.

Blend in brown sugar, water, soy sauce, vinegar, corn starch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.

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CHICKEN CACCIATORE

1 pkg. chicken

1/4 c. butter

1/2 c. sherry

15 oz. can stewed tomato bits

1 (6 oz.) can mushrooms

1 pkg. Italian dressing mix

1/4 c. chopped green pepper

1 tsp. Italian seasoning

Garlic powder, to taste

Bay leaf

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.

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SUNDAY FRIED CHICKEN

1 whole chicken or any combo of

chicken pieces

1 to 2 c. of flour for coating

Salt and pepper to taste

4 tbsp. butter

4 tbsp. Crisco

2 beaten eggs

Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum fry pan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken which you have arranged on a platter.

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HONEY BAKED CHICKEN

3 or 4 lbs. chicken, cut up

1/2 c. margarine, melted

1/2 c. honey

1 tsp. salt

1/4 c. prep. mustard

1 tsp. curry

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

minutes.

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BAKED CHICKEN

1/2 c. ketchup

1/2 c. mayonnaise

3 tbsp. minced onion

Bread crumbs or crushed corn flakes

2 to 2 1/2 cut up chicken

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

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

minutes.

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BAKED CHICKEN BREASTS

8 chicken breast halves, skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/3 c. white wine

1 c. Pepperidge herb stuffing mix

1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Sarah Frederick

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SICILIAN CHICKEN

1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mush berries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder

salt and pepper to taste

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

Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1

protein, 2 vegetables per serving).

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ROAST CHICKEN WITH ALMONDS

10 chicken breast halves

Salt and pepper

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

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

soup

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

soup

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

water or other liquid

Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

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WALDORF CHICKEN

6 chicken breasts, boned and skinned

1 c. unsweetened apple juice

1/4 tsp. ground ginger

1 tbsp. cornstarch

2 c. unpared red apples, chopped

2 stalks celery, sliced

3 tbsp. raisins

1 tbsp. sliced green onion

1 tbsp. lemon juice

1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done. Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

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CHICKEN A LA KING

1/4 c. chopped onion

2 tbsp. chopped green pepper

2 tbsp. margarine

1 can cream of chicken soup

1/2 c. milk

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

turkey

2 tbsp. diced pimiento

Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice.

Serves 4.

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ORIENTAL CHICKEN

1 chicken breast, quarter, cut into

slivers

1/2 c. onion, sliced

1/2 c. carrots, sliced

1/2 c. mushrooms, sliced

1 tbsp. peanut oil

1 garlic clove

2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Sautee all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10

minutes. Toss with soy sauce.

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CHICKEN YUM YUM!

1/2 pt. sour cream

8 chicken breasts boned

8 slices ham

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2

hours at 325 degrees. (Yum Yum!!)

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CHICKEN IN ORANGE SAUCE

4 chicken breast halves

1/4 c. flour

Salt and pepper

4 tbsp. margarine

1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and sauté each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.

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

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CHICKEN AND RICE

3/4 c. rice

2 cans cream of chicken soup

1 pkg. Lipton cup soup cream of

chicken

2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and ref.

until you bake it.

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CHICKEN PIPLAF

1 1/3 c. Minute Rice

1 envelope onion soup mix

1 can cream of mushroom soup

1 1/2 c. boiling water

4 tbsp. melted butter

Sprinkle pepper and salt

4 pieces chicken

Combine all ingredients in an oven proof dish. Brush chicken with melted butter and sprinkle with salt and pepper. Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

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POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts

3 green peppers

2 (3 oz.) cans mushrooms

1 lg. onion

4 potatoes

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. paprika

Oil for browning

1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2

hours. Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

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CORDON BLEU

3 whole chicken breast, split, skinned

and boned

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

half

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

half

2 tbsp. margarine

1 can cream of chicken soup

1/4 c. milk

Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter.

Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6.

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MARINATED CHICKEN

1 c. soy sauce

1/3 c. lemon juice

1/4 c. dry sherry or wine

1/4 chopped green onion

1 garlic clove

Pinch of pepper

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

Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.

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CHICKEN KABOBS

3 boneless chicken breasts

2 jars baby juice (Apple or peach

juice)

Teriyaki sauce

Fresh garlic crushed

One clove

2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.

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RUSSIAN CHICKEN

1 pkg. dry onion soup

8 oz. bottle red Russian dressing

8 oz. jar apricot preserves

Cut up chicken

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

Bake at 350 degrees for 1 hour.

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TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli

4 lg. slices cooked turkey or chicken

1 can cream of chicken or celery soup

1/3 c. milk

1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.

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CHICKEN WALNUT

1 lb. chicken boned breast

2 tbsp. cornstarch

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1 tsp. sugar

4 oz. bamboo shoots

3 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

2 tbsp. soy sauce

1/4 c. apple juice

1/4 c. apple juice

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

Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice. Pour liquid over browned chicken.

Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3

tablespoons soy sauce with corn starch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.

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SCALLOPED CHICKEN

1/2 loaf white bread cubed

1 1/2 c. cracker crumbs, divided

3 c. chicken broth

3 eggs, lightly beaten

1 tsp. salt

3/4 c. diced celery

2 tbsp. chopped onion

3 c. cubed cooked chicken

1 can (8 oz.) sliced mushrooms,

drained

1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour.

Yield: 6 to 8 servings.

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APRICOT CHICKEN

3 - 4 lbs. chicken parts

1 (10 oz.) jar apricot preserves

1 (8 oz.) bottle Kraft Creamy French

Dressing

1 pkg. Knorr's Onion Soup Mix

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

hour. Serve with rice.

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BOWL OF THE WIFE OF KIT CARSON

4 c. chicken broth

1 (15 oz.) can garbanzo beans, drained

1 c. chicken, cubed and cooked

1 - 2 chipotle peppers, minced, or 1

tsp. dried pepper flakes

Dash Liquid Smoke

1/2 tsp. paprika

1/2 tsp. dried oregano, crushed

1 med. avocado, sliced

1 c. rice, cooked and hot

1 c. monterey jack cheese, cubed

Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

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CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil

2 1/2 lb. chicken, cut up

Salt and pepper, to taste

16 baby carrots, peeled, or 2 lg.

carrots, peeled and cubed

1 med. red onion, sliced, or 16 pearl

onions, peeled

1 green bell pepper, sliced

1 red bell pepper, sliced

16 sm. mushrooms, sliced

3/4 c. Lea and Perrins White Wine

Worcestershire Sauce

1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine Worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.

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CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup

1 c. sliced almonds

1/2 c. mayonnaise

1 c. celery, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. lemon juice

3 eggs, hard-boiled

1 c. cracker crumbs (I use Zesta)

2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice.

Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

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CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water

1 1/2 c. Minute Premium long grain

rice

1 lb. chicken breasts, boned and cut

into strips

2 tbsp. oil

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

soup

1/2 can milk

2 tbsp. dijon style mustard

1/2 c. cheddar or Swiss cheese, grated

1 1/2 c. broccoli cuts

2 tbsp. pimento, chopped (optional)

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

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

Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

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CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces

4 c. water

3 stalks celery with leaves, cut into

chunks

1 carrot, peeled and sliced

1/2 c. onion, coarsely chopped

2 tsp. salt

1/4 tsp. pepper

1/3 c. flour

1 c. milk

2 tsp. parsley, minced

Biscuit dumplings (below)

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

Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture.

Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley. --BISCUIT DUMPLINGS--

1/4 c. Crisco

2 c. self-rising flour

1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

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CHICKEN AND RICE ALMONDINE SQUASH

3 acorn squash, halved

1/2 c. almonds, natural sliced

1/4 c. margarine

2 tbsp. maple syrup

1 c. long grain rice

1 c. chicken broth

1/4 c. raisins

2 tsp. orange peel

2 chicken breasts, cubed

2 tbsp. margarine

Pepper

Garlic powder

Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup. Bake 5 minutes more. Melt 2

tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder. Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.

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CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split and boned

2 c. sour cream

1/4 c. lemon juice

2 tsp. salt

4 tsp. Worcestershire sauce

3 tsp. garlic salt

1/2 tsp. paprika

1/2 tsp. pepper

1 c. bread crumbs

1/2 c. margarine, melted

1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.

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CHICKEN IN SOUR CREAM GRAVY

2 sm. fryer chickens, cut up

Salt and pepper, to taste

1/4 lb. butter or margarine

3 c. milk

2 tbsp. parsley, chopped

1/4 c. sherry

1 1/2 c. sour cream

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

Place chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10 minutes more. Add sour cream and stir into gravy.

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

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CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS

4 whole chicken breasts, halved

1 (4 oz.) can sliced mushrooms,

drained

1 can cream of mushroom soup

1/2 soup can sherry wine

1 c. sour cream

Paprika

Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours. Serves 4.

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CHICKEN BREAST WITH HONEY -WINE SAUCE

1 c. dry white wine

4 tbsp. soy sauce

1/4 tsp. garlic powder

4 chicken breasts, skinned, boned and

cut into pieces

4 tbsp. veg. oil

1/2 c. honey

1/2 c. flour

1 tsp. salt

1/2 tsp. pepper

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper. Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot. Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken. Cover and simmer for about 15 to 20 minutes or until tender.

Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

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CHICKEN CASSEROLE

2 c. chicken, cooked and cut into

small pieces

1/4 lb. egg noodles

1 can cream of chicken soup

4 c. Stove Top Stuffing mix

1 stick butter, melted

1/2 c. milk

Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.

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CHICKEN CASSEROLE

1 (10 oz.) box Wheat Thins, crushed

2 c. chicken, cooked and diced

1 (15 oz.) can asparagus, cut spears

1 (8 oz.) can water chestnuts, sliced

2 cans cream of chicken soup

1 c. Hellmann's mayonnaise

1 c. cheddar cheese, grated

1 stick butter or margarine

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture. Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.

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CHICKEN CHARDONNAY

2 (6 oz.) chicken breasts, boned and

skinned

2 tbsp. butter

2 tbsp. shallots, chopped

1 c. fresh mushrooms, sliced

1/4 c. chardonnay (or other dry white

wine)

1 tbsp. lemon juice

Flour

1 tbsp. veg. oil

1/4 c. heavy cream

Parsley, chopped

Pound chicken flat; set aside. In butter, sauté shallots; add mushrooms and sauté 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes.

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

Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.

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CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if

desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick whole meal bread.

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CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if

desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

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CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and

diced

1 med. onion, chopped and sautéed in

butter

8 oz. cream cheese, softened

1 sm. can green chilies, chopped

1 pkg. med. flour tortillas

1 can cream of chicken soup

3/4 c. water

8 oz. sour cream

Cheddar cheese, shredded

Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350 degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.

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CHICKEN FRIED RICE

1 c. chicken, diced and cooked

1 tbsp. soy sauce

1 c. long grain rice, uncooked

1/3 c. salad oil

2 1/2 c. chicken broth

2 1/2 c. onion, coarsely chopped

1/4 c. green pepper, finely chopped

1/4 c. celery, thinly sliced

2 eggs, slightly beaten

1 c. lettuce, finely shredded

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

minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.

Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, and then blend into rice.

Stir in lettuce and serve at once.

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CHICKEN PECAN QUICHE

1 c. flour

1 1/2 c. sharp cheddar cheese,

shredded

3/4 c. chopped pecans

1/2 tsp. salt

1/4 tsp. coarse pepper

1/3 c. veg. oil

3 eggs, beaten

8 oz. sour cream

1/4 c. mayonnaise

1/2 c. chicken broth

2 c. chicken, cooked and cooled

1/2 c. sharp cheddar cheese, shredded

1/4 c. onion, minced

1/4 tsp. dill weed

1/4 c. pecans, chopped

Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350 degrees.

Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.

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CHICKEN SARONNO

6 chicken breasts, boned, skinned and

halved

Salt

Pepper

Garlic powder

Curry powder

Flour

1/4 c. butter or margarine

1/2 lb. fresh mushrooms, thickly

sliced

1/4 c. Amaretto di Saronno

Grated rind and juice of 1 lemon

1 1/2 c. chicken broth

1 tbsp. cornstarch

Patty shells

Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired.

Makes 6 servings.

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CHICKEN SHERRY

6 chicken breasts, boned

3/4 c. olive oil

1 stick butter or margarine

1/4 bunch parsley

1 onion, chopped

2 c. beef consomme

3/4 c. tomato juice

1/2 c. dry sherry

4 tbsp. flour

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

Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.

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CHICKEN ST. STEVENS

4 whole chicken breasts, boned,

skinned and halved

8 thin slices Smithfield ham

(prosciuto may be substituted)

8 thin slices Swiss cheese

1 can mushroom soup, undiluted

1/2 pt. sour cream

Fresh mushrooms, sliced

1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional couple minutes until the cheese melts. Serves 8.

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CHICKEN WELLINGTON

4 chicken breasts, boned and halved

1 pkg. Uncle Ben's Wild Rice Mix

1 pkg. Pillsbury crescent rolls

1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.

Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4. --CURRANT

SAUCE:--

1 jar red currant jelly

1 tsp. Worcestershire sauce

1 tsp. lemon juice

Dash Tabasco

1 tsp. dry mustard

Mix together and heat over low heat until melted.

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CHICKEN WITH NESTS

8 nested style angel hair pasta

8 chicken breast halves

1 tsp. salt

1/2 tsp. pepper

1 tsp. garlic powder

1 (6 oz.) can sliced mushrooms

1 (10 oz.) pkg. frozen chopped

spinach, thawed and drained well

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

soup

2/3 c. water

3 oz. monterey jack cheese, shredded

3 oz. cheddar cheese, shredded

Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.

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CHUNKY CHICKEN CASSEROLE

4 chicken breasts, cooked and cut up

2 cans green beans

1 can water chestnuts, sliced

2 cans cream of chicken soup

1 c. mayonnaise

2 tbsp. lemon juice

Cheddar cheese, grated

Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.

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CONTINENTAL CHICKEN

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

3 - 4 chicken breasts, halved and

boned

6 - 8 slices smoked, lean bacon

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

soup

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

flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7

to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.

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CREAMY HAM AND CHICKEN MEDLEY

1 tbsp. butter

1/2 c. fresh mushrooms, sliced

1/3 c. butter

1/3 c. flour

2 1/2 - 3 c. milk, divided

1 c. Half & Half

1 c. parmesan cheese, freshly grated

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. nutmeg

2 c. chopped cooked chicken

2 c. chopped cooked ham

2 (10 oz.) pkgs. frozen puff pastry

shells, baked

Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients.

Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells.

Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.

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EASY CHICKEN TETRAZZINI

1/2 pkg. fine noodles

1 can mushroom soup

1/4 sm. can parmesan cheese

1 (4 oz.) can mushrooms, drained

2 - 3 c. chicken, shredded

1/2 pt. sour cream

Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.

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THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE

2 c. chicken, cooked and diced

1 lb. mild pork sausage

1 c. celery, thinly sliced

3 bunches green olives, sliced

1/2 lb. fresh mushrooms, sliced

(Canned ones can be used)

2 cloves garlic, finely minced

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 - 3 c. chicken broth

1/2 c. wild rice, uncooked

1 c. long grain rice, uncooked

1 tbsp. Worcestershire sauce (add to

soup mixture)

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

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

minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Sauté in small amount of margarine the celery, garlic, onions and mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (below) and bake at 350

degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS--

Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake. (They are worth the added effort.)

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FRAN'S CHICKEN

4 whole chicken breasts, skinned and

boned

2 cans cream of mushroom soup

1 can milk

16 oz. sour cream

1 sm. bag Pepperidge Farm stuffing

Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.

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GREAT AND EASY CHICKEN CASSEROLE

2 lg. chicken breasts, halved

1 tbsp. margarine

1 can cream of chicken soup

3/4 c. sauterne wine

1 (5 oz.) can water chestnuts, sliced

1 (3 oz.) can mushrooms

1/4 c. green pepper, chopped

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

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

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

minutes. Uncover and continue cooking for another 25 minutes.

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GREEK LEMON CHICKEN

--MARINADE:--

1 c. fruity white wine

1/4 c. olive oil

1/4 c. fresh lemon juice

1 tsp. lemon peel, freshly grated

1 tsp. salt

1 tsp. freshly ground black pepper

3 cloves garlic, crushed

6 whole lg. chicken breasts, boned and

skinned

3 tbsp. olive oil

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. salt

2 tsp. prepared mustard

1 c. milk

2 egg yolks

Freshly grated peel of 1 lemon

1 tsp. fresh lemon juice

1 tsp. dried dillweed

1/4 c. fresh parsley, minced

1 c. sour cream

1/4 c. butter, melted

1/2 c. feta cheese, crumbled

1 lb. angel hair pasta, cooked al

dente and kept warm

1/2 c. muenster cheese, shredded

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside. In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9" x 13" casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.

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GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE

Chicken for grilling

2 sticks butter

1/2 c. cider vinegar

1/2 c. ketchup

2 bottles prepared horseradish (9 oz.)

Juice of 3 lemons, or 1 c. lemon juice

1/2 tsp. salt

1/2 tbsp. worcestershire sauce

1 tsp. hot pepper sauce (optional)

In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce.

Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

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LEMON CHICKEN SAUTE

6 chicken breast halves, boned and

skinned

3 tbsp. all-purpose flour

Non-stick cooking spray

1/4 c. margarine

1/3 c. teriyaki sauce

3 tbsp. lemon juice

1 tsp. fresh garlic, minced

1/2 tsp. sugar

Rice, cooked

Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve over rice. Serves 4 to 6.

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LUNCHEON CHICKEN CASSEROLE

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

bite size pieces

1 c. celery, chopped

2 tbsp. onions, minced

3/4 c. mayonnaise

1 1/2 c. rice, cooked

1 can cream of chicken soup

1 c. Special K cereal (or cornflakes,

crushed)

1/4 c. almonds

2 tbsp. margarine, melted

Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top the chicken mixture. Bake, uncovered, at 325

degrees for 30 to 40 minutes.

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MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts,

boned, or 3 lg. ones cut in half

3 med. cloves garlic, crushed

1 1/2 tsp. salt

1/2 c. brown sugar, packed

3 tbsp. grainy mustard

1/4 c. cider vinegar

Juice of 1 lime

Juice of 1/2 lg. lemon

6 tbsp. olive oil

Black pepper to taste

Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices. Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to cook and let come to room temperature. Grill approximately 4 minutes per side or until done.

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MARINATED CHICKEN SANDWICHES

3 cloves garlic, minced

1/2 c. onion, minced

1/2 tsp. ground ginger

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

2 tsp. olive oil

2 tbsp. frozen apple juice

concentrate, undiluted

4 (4 oz.) chicken breast halves,

skinned and boned

Vegetable cooking spray

4 (2 oz.) whole wheat rolls, split

1 c. loosely packed, sliced fresh

spinach

8 slices tomato

Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium hot coals. Place chicken on rack and cook 8

minutes on each side, basting frequently with reserved marinade. Remaining items are for the sandwich.

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MOCK CHICKEN KIEV

2 whole chicken breasts, skinned,

boned and halved

1/2 c. dry bread crumbs

1/3 c. parmesan cheese

2 tbsp. parsley, minced

1 tsp. salt

Dash pepper

1 clove garlic, minced

1 lemon

Dash paprika

1/2 c. butter or margarine

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

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

Coat thoroughly. Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.

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OVEN FRIED CHICKEN

3 lbs. chicken parts, skinned

6 tbsp. flour

1 tsp. salt

1 1/2 oz. bread crumbs

1 oz. parmesan cheese

1 egg, beaten

2 tbsp. water

In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl, mix crumbs and cheese. Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan sprayed with Pam. Bake 1

hour at 375 degrees.

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OVERNIGHT CHICKEN DIVAN

8 chicken breast halves, or 2 lbs.

chicken tenders

1 - 2 heads fresh broccoli

1 can light cream of chicken soup,

undiluted

1/2 c. fat-free sour cream

1/2 c. light mayonnaise

2 tbsp. dry sherry

1 tsp. paprika

1 tsp. prepared mustard

1/4 tsp. curry powder

1/3 c. parmesan cheese, grated

Cook chicken, preferably by sauteing in one tablespoon of oil. Coarsely chop meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9" x 13" x 2" baking dish. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35

minutes or until thoroughly heated. Sprinkle with cheese; bake an additional 5 minutes. Yield: 8 servings.

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POTATO CHIP CHICKEN

6 chicken breasts, boned

1 bag potato chips, crushed

1 stick butter

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1/2 tsp. onion salt

1/2 tsp. paprika

1 tsp. worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott

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RALPH AND RADINE'S FAVORITE CHICKEN SPAGHETTI

1 med. chicken, cooked and boned

1 tbsp. margarine

1/2 lg. green pepper, chopped

1 med onion

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

(4 oz.) can mushrooms, sliced

2 cans cream of mushroom soup or

cream of chicken soup

2 cans cream of tomato soup

1 can chicken broth

1 (7 oz.) jar green olives, drained

2 tsp. worcestershire sauce

3 drops tabasco sauce

1 tsp. salt

1/4 tsp. pepper

2 (7 oz.) pkgs. spaghetti

5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Saute them together until tender. Add the soups, broth, olives, worcestershire sauce and tabasco.

Simmer gently for 15 minutes and then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT

cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

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RANCHER'S SUNDAY CHICKEN

3 lbs. fryer chicken parts

1 c. Hidden Valley Ranch salad

dressing, prepared

4 c. cracker or bread crumbs

Salt

Pepper

Paprika

Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours.

Serves 6.

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RHONDA'S MARINATED CHICKEN SAUCE

1 c. soy sauce

3 c. water

3 tbsp. dark Karo syrup

1/2 tsp. ground ginger

5 - 6 cloves garlic, minced

1 tsp. worcestershire sauce

4 whole chicken breasts, skinned and

boned

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

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CAJUN TURKEY BURGERS

1 egg, beaten

1 tbsp. worcestershire sauce

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground red pepper

1/2 c. seasoned fine dry bread crumbs

1 lb. ground turkey

6 slices bacon

In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion powder and red pepper. Add bread crumbs and turkey; mix well. Shape turkey mixture into six 3/4" thick patties. Wrap a strip of bacon around outside of each patty and fasten with a wooden toothpick.

Place patties on the unheated rack of a broiler pan. Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once.

Remove toothpicks before serving. Serve in buns and top with tomato slices and chili peppers, if desired. Makes 6 servings.

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WINE CHICKEN

1 can cream of chicken soup

1 pkg. onion soup mix

1/2 c. red cooking wine

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

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

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CHICKEN TURNOVERS

1 pkg. refrigerated crescent rolls (8

ct. tube)

2 c. chopped cooked chicken

3 oz. cream cheese, softened

3 tbsp. chopped green onion

2 tbsp. milk

Dash of pepper (optional)

2 tbsp. margarine, melted

2 tbsp. seasoned crumbs

Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into 4

six inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25

minutes. Serves 4.

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CHICKEN POT PIE

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

soup

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

vegetables

2 c. cooked, diced chicken

OR 4 to 5 Market Day chicken steaks,

cooked

1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40

minutes. Cool 10 minutes. (6 servings)

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MOZZARELLA CHICKEN

4 whole chicken breasts (boneless)

4 eggs

Italian bread crumbs

3/4 lb. margarine

1/2 lb. fresh mushrooms

1/2 lb. Mozzarella cheese

Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour. Refrigerate. Saute mushrooms and set aside. Roll chicken pieces in bread crumbs and fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees.

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

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BAKED CHICKEN PARMESAN

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

equivalent pounds in chicken breasts

2 1/4 c. bread crumbs

2/3 c. Parmesan cheese

3 tbsp. parsley

1 tsp. salt

3/4 c. butter

1 tsp. Dijon mustard

1/2 tsp. Worcestershire

1 sm. garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.

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BAKED CHICKEN SALAD

1 can cream of chicken soup

2 c. cooked chicken

3/4 c. mayonnaise

1 tsp. lemon juice

1 c. chopped celery

1/2 sm. onion, diced

1/4 c. chopped pimento

1/2 tsp. pecan or almond, chopped

3 hard boiled eggs, chopped

2 c. crushed potato chips

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

Bake at 400 degrees for 20 minutes until bubbly.

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BAKED CHICKEN SALAD

2 c. cubed chicken

2 c. celery, sliced

1 (10 oz.) pkg. frozen green peas

1/2 c. slivered almonds

2 tbsp. green pepper

1 tbsp. grated onion

2 tbsp. diced pimento

2 tbsp. lemon juice

1/2 tsp. salt

3/4 c. mayonnaise

1 c. grated American cheese

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

Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted. Makes 10 servings and this can be frozen.

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BARBECUE CHICKEN

1 bottle Kraft's Russian dressing

1 pkg. Lipton onion soup mix (dry)

1 jar apricot preserves

Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

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BRANDIED CHICKEN BREAST

4 boned & skinned chicken breast

1/3 c. flour

1/2 tsp. salt

Ground pepper

1/4 tsp. tarragon leaves

1/4 c. butter

1/3 c. apricot brandy

3/4 c. chicken broth

1/2 c. sour cream

Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt butter, fry chicken until browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done. Add sour cream, warm and serve.

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CAROLYN'S CHICKEN & RICE

1 c. cream mushroom soup

1 pkg. dry onion soup mix

1 1/4 cans water

1 c. regular rice, uncooked

4 skinless chicken breasts (can use

boneless)

Bake covered for 2 hours at 350 degrees. Put rice on bottom of casserole dish, then lay chicken on top of rice. Pour soup and rice mixture on top.

Cover. Good "do ahead".

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CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO

1 chicken, cut up

Garlic powder

Cayenne pepper

1 c. chopped onion

1 c. chopped bell pepper

1 c. chopped celery

1 1/4 c. flour

1/2 tsp. salt

1/2 tsp. cayenne pepper

Vegetable oil

7 c. chicken stock

1/2 lb. Andoville sausage or Polish

kielbasa in 1/4" cubes

1 tsp. minced garlic

2 c. okra (optional)

Hot cooked rice

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

Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2

teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don't scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time.

Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.

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CHICKEN BREAST EDEN ISLE

12-14 half chicken breasts, boned

2 jars dried chipped beef

1 (8 oz.) carton sour cream

1 can cream mushroom soup

12-14 slices bacon

Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef on bottom of open pan. Top with breasts. Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first hour.

Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking. Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2

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

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CHICKEN BROCCOLI CASSEROLE

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

soup

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

soup

1 c. mayonnaise or milk

1 tsp. lemon juice

1 bag (20 oz.) frozen broccoli cuts

(thawed & drained)

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

pieces)

1 c. shredded Cheddar cheese (4 oz.)

1 can (2.8 oz.) French fried onions

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

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

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

Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7

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

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

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

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CHICKEN CASSEROLE

2 c. cooked diced chicken

1 can water chestnuts

1 can mushrooms

1 can cream of mushroom soup

3/4 c. mayonnaise

1 c. cooked rice

1 c. chopped celery

1/2 c. slivered almonds

1 c. crushed Ritz crackers

Mixed with 1/2 stick melted margarine

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

Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.

CHICKEN CASSOULET

1 1/2 c. dry navy beans

1 whole med. sized chicken breast,

cut into bite-sized pieces

Vegetable cooking spray

4 oz. turkey Polish kielbasa, sliced

2 cloves garlic, minced

1 lg. onion, chopped

1 lg. celery stalk, sliced

3 lg. carrots, sliced

1/4 c. parsley, chopped

1/4 c. dry white wine

1 (8 oz.) can tomato sauce

1 tsp. dried thyme

1 tsp. salt

1/4 tsp. pepper

1 tsp. seasoning salt (optional)

4 c. water

Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery.

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

cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3

g fat and 35 mg cholesterol. 260 calories.

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CHICKEN CHOPSTICK

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

soup

1 (3 oz.) can chow mein noodles

1 can or bag cashew nuts

2 c. diced chicken

1/2 c. water

1 1/4 c. celery, cut up

1/4 c. chopped onion

Dash pepper

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

Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375 degree oven.

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CHICKEN DIVAN CASSEROLE

4 chicken breasts, boiled & deboned &

broken into lg. pieces

1 lg. bunch broccoli, cooked

1 tbsp. lemon juice

1/4 tsp. curry

1 c. mayonnaise

1 can cream of celery soup

1 pkg. shredded Cheddar cheese

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

Mix remaining ingredients and pour on top of chicken and broccoli. Cover with shredded Cheddar cheese. Bake at 350 degrees for approximately 20-30 minutes.

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CHICKEN DIABLE

6 chicken breasts

4 tbsp. melted margarine

1/2 c. honey

1/4 c. mustard

1 tsp. salt

1 tsp. curry powder

4 strips well done bacon, crumbled

Bake chicken in 350 degree oven for 30 minutes. Baste with sauce for the last 15 minutes and finally top with crumbled bacon. Serves 6.

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CHICKEN ELIZABETH

6 tbsp. butter

8 boneless chicken breast halves

1 pt. sour cream

8 oz. blue cheese

1 tbsp. Lea & Perrins

3 crushed garlic cloves

Chopped parsley

White pepper

Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet and brown chicken. Transfer to prepared dish. Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and serve over rice or noodles. Serves 8.

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CHICKEN ENCHILADAS

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

1 med. onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. chicken broth

1 sm. can chopped mild green chilies

1 pkg. corn tortillas (12)

1 lb. long horn cheese, grated

2-3 tbsp. oleo

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

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

Layer tortillas, sauce until large casserole dish is full. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

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CHICKEN ENCHILADAS

1 can boned chicken or 3 chicken

breast (cooked)

1 can mushroom soup

1/2 can chopped green chilies

1/4 lb. Cheddar cheese, grated

1/4 lb. longhorn cheese, grated

1 sm. onion, chopped

1 can enchilada sauce

1 pkg. tortillas

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

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CHICKEN LASAGNE

8 oz. lasagna noodles

1 can cream of mushroom soup

2/3 c. milk

1/2 tsp. salt

1/2 tsp. poultry seasoning

8 oz. cream cheese, softened

1 c. cream style cottage cheese

1/3 c. chopped onion

1/4 c. minced parsley

3 c. diced cooked chicken

1 1/2 c. soft bread crumbs, buttered

1/3 c. stuffed sliced olives

Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2

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

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

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CHICKEN MACARONI CASSEROLE

1 pkg. uncooked creamette macaroni (7

oz.)

1 can cream of mushroom soup

1 can cream of celery soup

1/2 lb. grated Velveeta cheese

15 oz. can water chestnuts

2 c. diced cooked chicken

1/4 c. diced green pepper

1 (2 oz.) jar diced pimentos

1 sm. can mushroom pieces

1 1/2 c. milk

1 tsp. salt

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

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CHICKEN ROYALE

4 sm. boneless chicken breasts

1/4 c. flour

1/2 tsp. salt, if desired

1/4 tsp. paprika

Pepper

--STUFFING:--

4 c. soft bread crumbs

2 tbsp. onion

1/2 tsp. salt

1/8 tsp. thyme

Pepper

4 tbsp. melted butter

1/2 c. water

Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

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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.

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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.

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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.

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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.

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CHICKEN PIE

1 chicken, boiled & boned

1 can cream chicken soup

1 1/2 c. chicken broth

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. pepper

1 c. milk

1 stick oleo, melted

Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients. Pour over chicken mixture. Bake at 425

degrees for 30 minutes.

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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.

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CRISPY MUSTARD CHICKEN

2 tbsp. reduced calorie mayonnaise

2 tbsp. prepared mustard

1/4 c. wheat germ

1/3 c. fine dry bread crumbs

1/2 tsp. ground thyme

1/4 tsp. salt

4 (4 oz.) skinned boned chicken

breast halves

Vegetable cooking spray

Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and next 3 ingredients in a shallow bowl. Brush each chicken breast with mustard mixture, dredge in bread crumb mixture. Place chicken in a 10

x 6 x 2 inch baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20

minutes or until chicken is tender. 4 servings.

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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.

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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.

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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.

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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.

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PRESBYTERIAN CHICKEN CASSEROLE

2 c. chicken, cooked & diced

1 can water chestnuts, drained, sliced

1 cans LeSueur peas

1 can cream of chicken soup

1 c. (lite) sour cream

1 tube Ritz crackers, crushed

1 stick oleo, melted

2 tbsp. poppy seeds

Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11

inch greased casserole. Top with crackers mixed with oleo and poppy seeds.

Bake 30 minutes at 350 degrees or until bubbly.

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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.

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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.

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