Other recipes in this category
  • Cheese `n Chicken Enchiladas
    1 med. onion chopped
    2 tbsp. margarine
    1 1/2 c. shredded cooked chicken
    1 jar picante sauce
    8 flour tortillas (6 )
    1 pkg. (3 oz.) cream cheese cubed
    1 tsp. ground cumin
    2 c. shredded extra sharp Cheddar
    cheese
    Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken 1/4 cup of picante sauce cream cheese and cumin cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
  • Brandied Chicken Breast
    4 boned & skinned chicken breast
    1/3 c. flour
    1/2 tsp. salt
    Ground pepper
    1/4 tsp. tarragon leaves
    1/4 c. butter
    1/3 c. apricot brandy
    3/4 c. chicken broth
    1/2 c. sour cream
    Mix flour salt pepper tarragon dredge chicken in flour mixture. Melt butter fry chicken until browned. Add brandy flame. Add broth simmer covered 10 minutes or until done. Add sour cream warm and serve.
  • Tom
    12 corn tortillas
    Salad oil
    Cream Cheese Filling (below)
    2/3 c. whipping cream
    2 c. shredded Jack cheese
    2 lg. onions
    2 tbsp. butter
    2 c. diced cooked chicken or turkey
    1/2 c. sweet red peppers or pimento
    2 sm. (3 oz.) pkg. cream cheese
    Fry tortillas. Drain on paper towels. Cook onions in butter until limp. Combine onions chicken pimento and cream cheese. Mix lightly salt to taste. Spoon 1/3 cup filling into tortillas roll and place seam side down in 9 x 13 inch baking dish side by side. Moisten tops of tortillas with whipping cream. Sprinkle with cheese. Bake uncovered in 375 degree oven 20 minutes to heat through. May serve with lime wedges to squeeze on each serving. Very mild flavor. Management
  • Chicken Turnovers
    1 pkg. refrigerated crescent rolls (8
    ct. tube)
    2 c. chopped cooked chicken
    3 oz. cream cheese softened
    3 tbsp. chopped green onion
    2 tbsp. milk
    Dash of pepper (optional)
    2 tbsp. margarine melted
    2 tbsp. seasoned crumbs
    Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese milk pepper green onion and chopped chicken. Separate rolls into 4 six inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes. Serves 4.
  • The Eyes Of Texas Sausage Chicken Casserole
    2 c. chicken cooked and diced
    1 lb. mild pork sausage
    1 c. celery thinly sliced
    3 bunches green olives sliced
    1/2 lb. fresh mushrooms sliced
    (canned ones can be used)
    2 cloves garlic finely minced
    2 cans cream of mushroom soup
    2 cans cream of chicken soup
    2 - 3 c. chicken broth
    1/2 c. wild rice uncooked
    1 c. long grain rice uncooked
    1 tbsp. worcestershire sauce (add to
    soup mixture)
    1/3 c. port wine (add to soup mixture)
    Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery garlic onions and mushrooms until tender crisp. In a large casserole dish layer the rices chicken sausage vegetables and soup mixture. Top with homemade bread croutons (below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS--
    Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake. (They are worth the added effort.)