Other recipes in this category
  • 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.
  • Chicken Breasts In Cream Sauce
    4 chicken breasts halves boned and
    skinned and rinsed
    1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. pepper
    2 tbsp. butter
    2 tbsp. vegetable oil
    1/4 lb. mushrooms sliced
    3/4 tbsp. garlic chopped
    1 green onion chopped
    1. Add salt pepper and flour. 2. Dredge chicken breasts in seasoned flour mix shake excess off. 3. Add butter and vegetable oil to saute pan cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms garlic - cook for approximately 1 more minute until chicken is almost done add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.
  • Southern Chicken Casserole
    1 frying chicken (2 1/2-3 lbs.) cut up
    1/2 lb. bacon
    4 med. potatoes pared
    1 lg. onion thinly sliced
    1 tsp. poultry seasoning
    1 tsp. salt
    1/2 tsp. black pepper
    1/2 c. chopped shallots green onions
    or sliced onions
    2 tbsp. chopped fresh parsley
    1. Wash and dry chicken. In Dutch oven fry bacon until crisp. Remove bacon. Add chicken browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. 2. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. 3. Top potatoes with onions. Sprinkle with poultry seasonings salt pepper shallots and parsley. Top with bacon. 4. Cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans broccoli cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
  • Marinated Chicken
    --SAUCE--
    2 cans pineapple juice
    1 c. cooking sherry
    1/2 c. soy sauce
    1/3 c. sugar
    Soak skinless boned chicken overnight. Cook about 1/2 hour over low coals longer if done in the oven. Serve over rice.
  • Curry Chicken
    1 pkg. chicken wing drumettes (3-4
    lb.) or
    1 med. sized chicken (3-4 lb.) cut
    into sm. pieces
    3 tsp. curry powder
    1 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. crushed red pepper
    2 tsp. sugar
    1 1/2 c. water
    1/2 of an onion diced
    Optional 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling then lower temperature to medium. Stir well then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support