Other recipes in this category
  • Potted Chicken
    3 lb. chicken parts
    6 c. bubbling water
    2 onions peeled & quartered
    3 carrots thickly sliced
    2 1/2 tsp. seasoned salt
    1 (10 oz.) pkg. frozen mixed
    vegetables
    1 pkg. chicken noodle soup mix
    4 tsp. parsley
    1 bay leaf crumbled
    Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add the remaining ingredients and cook done but not mushy. T4544 Records
  • Chicken In The Garden
    Aluminum foil
    Ready to cook chicken pieces
    Sm. potatoes
    Cherry tomatoes
    Med. onions
    Fresh mushrooms
    Green peppers
    Worcestershire sauce
    Salt pepper paprika
    Butter or margarine
    Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken potato tomato onion mushrooms and green pepper on foil. Sprinkle with Worcestershire salt pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
  • Chicken 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.
  • Countrystyle Chicken
    Chicken
    Onion
    Lard
    Allspice
    Bay leaf
    Salt
    Pepper
    Brown chicken in small amount lard with onion add seasoning and spice cook slow turning not to stick or burn until done.
  • Chicken Cacciatore
    4 whole chicken breasts (8 halves)
    3 (7 oz.) cans tomato paste
    8 cans water
    2 peppers
    2 onions
    1 clove garlic crushed
    1 (8 oz.) can mushrooms stems and
    pieces
    Oil
    Basil
    parsley
    Salt and pepper
    6 oz. wine
    Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water salt pepper basil and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour salt and pepper) then fry in hot oil. Put chicken peppers sauce and mushrooms in a large pan and mix well. If it hugs chicken too much add 1 can water. Cook about another hour or so or until chicken is soft. Add wine last 20 minutes.