Other recipes in this category
  • Skillet Herb Roasted Chicken
    4 skinless boneless chicken breast
    halves
    2 tbsp. all-purpose flour
    1/4 tsp. ground sage
    1/4 tsp. dried thyme
    2 tbsp. margarine
    1 (10 3/4 oz.) can cream of chicken
    soup
    1/2 c. water
    On waxed paper combine flour sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat in hot margarine cook chicken 10 minutes or until browned on both sides push chicken to one side. Stir in soup and 1/2 cup water stirring to loosen browned bits. Reduce heat to low. Cover simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.
  • Chicken Delight
    15-20 cut up chicken pieces
    1 can cream of chicken soup
    1 can cream of celery soup
    1 green bell pepper
    1 red or yellow pepper
    1 can water
    Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick s.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes. NOTE The broth from this dish may be used as gravy for dressing.
  • Sauteed Chicken Livers
    1 lb. chicken livers
    Butter
    Paprika
    Salt & pepper
    Flour
    In a plastic bag put flour salt pepper paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about until coated. Put them into frying pan with butter added and fry until well done and brown.
  • Chicken Chopstick
    2 (10 1/2 oz.) cans cream of mushroom
    soup
    1 (3 oz.) can chow mein noodles
    1 can or bag cashew nuts
    2 c. diced chicken
    1/2 c. water
    1 1/4 c. celery cut up
    1/4 c. chopped onion
    Dash pepper
    Combine water and soup blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery nuts onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375 degree oven.
  • Chicken And Wild Rice
    1 (6 oz.) pkg. Uncle Ben s wild rice
    (original)
    1 can cream of chicken soup
    1 can cream of celery soup
    1 can mushrooms
    1 whole chicken cut up
    1 pkg. Lipton s onion soup mix
    Butter a 13 x 9 inch pan. Mix together rice soup and mushrooms and spread in bottom of pan. Place chicken pieces on top of rice mixture and sprinkle with onion soup mix. Cover with foil and bake at 350 degrees for about 1 1/2 hours. Serves 4-5.