Other recipes in this category
  • Light Capital Chicken
    2 tbsp. corn oil margarine
    4 tbsp. flour
    3/4 c. defatted chicken stock
    1/2 c. skim milk
    1 tbsp. canola oil
    3 whole chicken breasts boned
    skinned split about 1 1/2 lbs.
    total
    8 oz. fresh mushrooms sliced about
    3 cups
    1 c. each dry white wine water
    1/2 c. 2% milk
    3/4 tsp. salt
    1/4 tsp. dried tarragon leaves
    crushed
    Dash garlic powder
    1/4 tsp. freshly ground black pepper
    2 tbsp. each chopped green onions
    fresh parsley
    Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute do not brown. Add chicken stock and skim milk. Using a wire whisk stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour the sauce and the wine and water. Simmer stirring until thickened about 10 minutes. Stir in 2% milk salt tarragon garlic powder and pepper. Pour over chicken and bake uncovered until hot (45 minutes). Sprinkle with green onions and parsley bake 5 minutes.
  • Swiss Chicken
    1 stick margarine or butter
    1/2 c. milk
    10 chicken breast halves deboned
    10 slices Swiss cheese
    1 can cream of chicken soup
    1 pkg. Pepperidge Farm herb dressing
    mix (sm.)
    Place chicken breast in large flat baking dish. Sprinkle with salt and pepper (salt sparingly). Place 1 slice of cheese on top of each breast. Mix can of soup with 1/2 cup milk and pour over chicken. Melt margarine or butter and mix with dressing mix and spread over chicken. Bake at 325 degrees uncovered for 1 1/2 hours.
  • Chicken Casserole
    Cook chicken in salted water. Bone skin and chop into bite size pieces. Place in baking dish. Spread package dry Stove Top stuffing over chicken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup packet from Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing. Bake at 350 degrees for 30 minutes.
  • 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.
  • Chicken Cutlets
    Chicken cutlets or pieces whatever
    Swiss or muenster cheese
    1 can cream of chicken soup
    1/2 can water
    1 pkg. stuffing mix
    Butter or margarine
    Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.