Other recipes in this category
  • Chicken Cutlets
    Chicken cutlets or pieces whatever
    Swiss or muenster cheese
    1 can cream of chicken soup
    1/2 can water
    1 pkg. stuffing mix
    Butter or margarine
    Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.
  • Chicken Broccoli Vegetable Saute
    2 tbsp. margarine divided
    4 skinless boneless chicken breast
    halves (about 1 lb.)
    1 c. cut-up broccoli
    1/2 c. thinly sliced carrots
    1 c. sliced mushrooms
    1 can Campbell s cream of broccoli
    soup
    1/3 c. milk
    1/8 tsp. pepper
    1. In skillet over medium heat in 1 tablespoon hot margarine cook chicken 10 minutes or until browned on both sides. Remove chicken keep warm. 2. In same skillet in remaining margarine cook broccoli carrots and mushrooms 5 minutes stirring often. Stir in soup milk and pepper. Heat to boiling. 3. Return chicken to skillet. Reduce heat to low simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time 10 minutes. Cooking time 20 minutes.
  • Chicken Divan Casserole
    4 chicken breasts boiled & deboned &
    broken into lg. pieces
    1 lg. bunch broccoli cooked
    1 tbsp. lemon juice
    1/4 tsp. curry
    1 c. mayonnaise
    1 can cream of celery soup
    1 pkg. shredded Cheddar cheese
    Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken and broccoli. Cover with shredded Cheddar cheese. Bake at 350 degrees for approximately 20-30 minutes.
  • Sunday Fried Chicken
    1 whole chicken or any combo of
    chicken pieces
    1 to 2 c. of flour for coating
    Salt and pepper to taste
    4 tbsp. butter
    4 tbsp. Crisco
    2 beaten eggs
    Wash and dry chicken parts. Combine salt pepper and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken which you have arranged on a platter.
  • Chicken Casserole
    Cook chicken in salted water. Bone skin and chop into bite size pieces. Place in baking dish. Spread package dry Stove Top stuffing over chicken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup packet from Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing. Bake at 350 degrees for 30 minutes.