Other recipes in this category
  • Raspberry Chicken
    4 lb. fryer in pieces
    2 c. fresh or frozen raspberries
    2 tsp. cornstarch
    1/2 c. sugar
    1/2 c. cranberry-raspberry cocktail
    1/8 tsp. cinnamon
    1/8 tsp. allspice
    1/8 tsp. nutmeg
    Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.
  • Chicken 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.
  • Mexican Chicken Casserole
    6 chicken breast or 1 whole chicken
    1 can cream of mushroom soup
    10 oz. Velveeta cheese
    1 can Rotel tomatoes
    1 c. milk
    1 bag Doritos
    Boil chicken. Debone and chop up chicken. Combine milk Velveeta soup and tomatoes bring to a boil. Add meat and simmer 5-10 minutes stirring often. Put layer of Doritos in long casserole dish then layer meat mixture. Add layer of chips layer of meat mixture ending with chips on top. Bake at 350 degrees for 30 minutes.
  • 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.
  • Chinese Style Fried Chicken
    2 whole chicken breasts boned and
    skinned
    2 tomatoes cut in pieces (1/2 inch)
    1 green pepper cut in pieces (1/2
    inch)
    2 tbsp. oil
    Mushrooms (optional)
    --SAUCE--
    1/4 c. corn syrup
    2 tbsp. soy sauce
    1/2 c. water
    1 tbsp. corn starch
    1/4 tsp. ground ginger
    Pinch garlic powder
    2 tbsp. sherry (optional)
    Mix together
    Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce mix bring to boil stirring constantly. Continue to boil for 1 minute. Mixture thickens because of corn starch. Serve over cooked rice Serves 4.