Other recipes in this category
  • Chicken Pot Pie
    2 c. chicken (1 fryer or 4 breasts)
    1 (20 oz.) pkg. frozen mixed
    vegetables
    2 cans cream of chicken soup
    1 c. chicken broth
    --TOPPING--
    1 c. self rising flour
    1 stick margarine
    1 c. milk
    Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.
  • Light Capital Chicken
    2 tbsp. corn oil margarine
    4 tbsp. flour
    3/4 c. defatted chicken stock
    1/2 c. skim milk
    1 tbsp. canola oil
    3 whole chicken breasts boned
    skinned split about 1 1/2 lbs.
    total
    8 oz. fresh mushrooms sliced about
    3 cups
    1 c. each dry white wine water
    1/2 c. 2% milk
    3/4 tsp. salt
    1/4 tsp. dried tarragon leaves
    crushed
    Dash garlic powder
    1/4 tsp. freshly ground black pepper
    2 tbsp. each chopped green onions
    fresh parsley
    Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute do not brown. Add chicken stock and skim milk. Using a wire whisk stir the mixture over medium heat until it comes to a boil. Continue to cook 1 minute more set aside. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook over medium heat until brown on both sides about 5 minutes. Remove chicken and place in baking dish sprayed with non-stick vegetable coating. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour the sauce and the wine and water. Simmer stirring until thickened about 10 minutes. Stir in 2% milk salt tarragon garlic powder and pepper. Pour over chicken and bake uncovered until hot (45 minutes). Sprinkle with green onions and parsley bake 5 minutes.
  • Chicken Casserole
    2 c. chicken cooked and cut into
    small pieces
    1/4 lb. egg noodles
    1 can cream of chicken soup
    4 c. Stove Top Stuffing mix
    1 stick butter melted
    1/2 c. milk
    Butter 1 1/2-quart casserole dish. Cook noodles according to package drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
  • Chicken Wellington
    4 chicken breasts boned and halved
    1 pkg. Uncle Ben s Wild Rice Mix
    1 pkg. Pillsbury crescent rolls
    1 egg separated
    Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4. --CURRANT SAUCE--
    1 jar red currant jelly
    1 tsp. worcestershire sauce
    1 tsp. lemon juice
    Dash tabasco
    1 tsp. dry mustard
    Mix together and heat over low heat until melted.
  • Fran
    8 chicken breasts cooked cubed
    1 pkg. wide noodles
    1/4 c. butter melted
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 pt. sour cream
    1 tbsp. sherry
    1/4 c. grated onion
    1 tsp. seasoned salt
    Paprika optional
    Bake chicken 45 minutes in broth and water. Remove chicken cool and cube. Cook noodles in broth and water according to package directions being careful not to overcook. Drain put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.