Other recipes in this category
  • Potted Chicken With Peppers And Mushrooms
    4 chicken breasts
    3 green peppers
    2 (3 oz.) cans mushrooms
    1 lg. onion
    4 potatoes
    1 tsp. salt
    1/2 tsp. pepper
    1 1/2 tsp. paprika
    Oil for browning
    1 c. water
    Brown chicken and remove from pot brown peppers sliced and remove from pot. Brown onions and mushrooms together add peppers and chicken plus seasoning and water. Cover and cook on slow flame after first boil for 2 hours. Remove chicken should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
  • Barbecue Chicken
    1 bottle Kraft s Russian dressing
    1 pkg. Lipton onion soup mix (dry)
    1 jar apricot preserves
    Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.
  • Hot Chicken Salad
    4 c. diced chicken (6 breasts baked)
    2 c. diced celery
    1/3 c. mayonnaise
    1 can cream of mushroom soup
    1 sm. jar chopped pimiento
    1 can sliced water chestnuts drained
    1 tsp. salt
    1 tsp. chopped onion
    3 tsp. lemon juice
    1 c. grated cheese
    1 c. crushed potato chips
    1/2 c. slivered almonds
    Blend the first nine ingredients and pour into a 9 x13 pan. Top with the grated cheese potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
  • Curried Chicken Balls
    2 (3 oz.) pkg. cream cheese softened
    2 tbsp. orange marmalade
    2 tsp. curry powder
    3/4 tsp. salt
    1/4 tsp. pepper
    3 c. finely minced cooked chicken
    3 tbsp. minced green onion
    3 tbsp. minced celery
    1 c. finely chopped almonds toasted
    In a mixing bowl combine first 5 ingredients. Beat until smooth. Stir in chicken onion and celery. Shape into 1-inch balls roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield about 5 dozen appetizers.
  • Chicken Macaroni Casserole
    1 pkg. uncooked creamette macaroni (7
    oz.)
    1 can cream of mushroom soup
    1 can cream of celery soup
    1/2 lb. grated Velveeta cheese
    15 oz. can water chestnuts
    2 c. diced cooked chicken
    1/4 c. diced green pepper
    1 (2 oz.) jar diced pimentos
    1 sm. can mushroom pieces
    1 1/2 c. milk
    1 tsp. salt
    Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna shrimp or crab meat may be substituted for chicken.