Other recipes in this category
  • Chicken And Rice Almondine Squash
    3 acorn squash halved
    1/2 c. almonds natural sliced
    1/4 c. margarine
    2 tbsp. maple syrup
    1 c. long grain rice
    1 c. chicken broth
    1/4 c. raisins
    2 tsp. orange peel
    2 chicken breasts cubed
    2 tbsp. margarine
    Pepper
    Garlic powder
    Bake squash at 350 degrees for 45 minutes in 1 water. When squash is baked brush with butter and syrup. Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder. Cook rice in chicken broth until done. Add raisins almonds orange peel and chicken to rice. Scoop into squash using squash as a bowl. Serves 6.
  • Chicken Fingers
    5 lb. boneless chicken breasts
    1 1/2 c. mayonnaise
    3 tsp. minced onion
    3 tsp. dry or regular mustard
    2 c. dry bread crumbs
    2 c. sesame seeds
    Combine mayonnaise onion and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP--
    2 c. mayonnaise
    4 tbsp. honey
    Mix together. Refrigerate until ready to serve.
  • Bake Turkey Wings
    Start with a layer of turkey wings in a larger roasting pan. Top with 2 cans cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix. Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper and bake at 350 degrees for 3 to 4 hours or until tender.
  • Lemon-tarragon Chicken
    2 tbsp. margarine
    8 med. skinless boneless chicken
    breast halves (1 1/2 lb.)
    2 c. fresh mushrooms halved
    2 cloves garlic minced
    3 tbsp. dry sherry
    1/2 tsp. tarragon crushed
    1/2 tsp. lemon pepper seasoning
    1 (14 1/2 oz.) can chicken broth
    1/4 c. sour cream
    Hot cooked spinach or egg noodles
    Quartered fresh lemon slices
    (optional)
    1/3 c. flour
    In 12-inch skillet melt margarine over medium high heat. Add chicken mushrooms garlic sherry tarragon and lemon pepper seasoning. Cook uncovered for 10-12 minutes or until chicken is no longer pink turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar combine chicken broth and flour shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through do not boil. Serve over hot cooked noodles. Garnish with lemon slices if desired. Serves 8.
  • Chicken Spaghetti
    5 chicken breasts
    1 can cream of chicken soup
    1 (8 oz.) pkg. Velveeta grated
    1 (8 oz.) pkg. spaghetti noodles
    Boil chicken with skin intact approximately 25 minutes with salt and pepper. Remove boiled chicken deskin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces soup cheese 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.