Other recipes in this category
  • 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.
  • Pecan Chicken With Dijon Mustard
    Chicken cutlets
    Dijon mustard
    Pecans crushed
    Bread crumbs
    Butter
    Light cream
    2 chicken bouillon cubes
    Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE--
    1/8 c. flour
    2 tbsp. butter
    1 c. light cream
    2 bouillon cubes
    1 tsp. Dijon mustard
    Melt butter. Add flour then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick add more cream and Dijon to taste.)
  • 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.
  • Italian Chicken
    1 frying chicken cut up
    2 tbsp. melted butter
    Salt & pepper
    2 tbsp. dry Italian salad dressing mix
    1 can condensed mushroom soup
    2 (3 oz.) pkg. cream cheese (cut into
    cubes)
    Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving mix soup and cream cheese. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.
  • Italian Chicken Cutlets
    2 whole chicken breasts skinned
    boned halved
    1/4 c. flour
    3/4 c. dry bread crumbs
    1 tsp. dried oregano leaves
    1/4 tsp. salt
    1 egg beaten
    1 tbsp. water
    1 (8 oz.) can tomato sauce
    1/4 tsp. dried basil leaves
    1/8 tsp. garlic powder
    1/4 c. oil
    4 slices (4 oz.) Mozzarella cheese
    1/4 c. grated Parmesan cheese
    Place 1 chicken breast half boned side up between 2 pieces of plastic wrap or waxed paper. Working from center gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces making 4 cutlets. Coat chicken cutlets with flour. In shallow dish combine bread crumbs oregano and salt. In another shallow dish combine egg and water. Dip each cutlet in egg mixture coat with crumb mixture. In small saucepan combine tomato sauce basil and garlic powder. Cook over low heat until thoroughly heated stirring occasionally. Meanwhile heat oil in large skillet over medium high heat until it ripples. Add cutlets cook until crisp and golden brown on one side 6 to 8 minutes. Turn cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese about 1 minute. Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.