Other recipes in this category
  • Baked Chicken Breasts
    8 chicken breast halves skinned
    8 slices Swiss cheese
    1 can cream of chicken soup
    1/3 c. white wine
    1 c. Pepperidge herb stuffing mix
    1/4 tsp. melted butter or margarine
    Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8. Sarah Frederick
  • Chicken Walnut
    1 lb. chicken boned breast
    2 tbsp. cornstarch
    1/2 tsp. ground ginger
    1/4 tsp. garlic powder
    1 tsp. sugar
    4 oz. bamboo shoots
    3 tbsp. soy sauce
    1/2 tsp. salt
    2 tbsp. butter
    2 tbsp. soy sauce
    1/4 c. apple juice
    1/4 c. apple juice
    Combine cornstarch ginger garlic sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once add bamboo shoots. Combine one quarter cup water one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins dry and fry until brown.
  • Mary
    6 pieces boneless breast of chicken
    4 tbsp. olive oil
    2 tbsp. butter
    1 clove garlic
    Bread crumbs
    2 eggs
    1 bouillon cube
    1 can chicken broth
    6 slices of Mozzarella cheese
    Dip boneless skinless chicken breast in bread crumbs and eggs. In a large skillet heat olive oil butter garlic and melt bouillon cube. Make sure to put heat on low so oil doesn t burn. When oil is hot brown chicken on both sides in oil increase heat so chicken gets nice and brown on both sides lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.
  • Busy Day Chicken & Rice
    1 c. uncooked rice
    1 chicken cut up
    1 stick oleo
    1 pkg. dry onion soup mix
    4 c. boiling water
    Salt & pepper to taste
    preheat oven to 350 degrees. Grease bottom of 13 x9 x2 pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
  • Chicken Enchiladas
    1 chicken (2-3 lb.) cooked & boned
    1 med. onion chopped
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 c. chicken broth
    1 sm. can chopped mild green chilies
    1 pkg. corn tortillas (12)
    1 lb. long horn cheese grated
    2-3 tbsp. oleo
    Brown chopped onion in oleo. Add soups chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Layer tortillas sauce until large casserole dish is full. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.