Other recipes in this category
  • 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.
  • Chicken Breasts
    4 chicken breasts halved and boned
    8 slices Swiss cheese
    1/3 pkg. Pepperidge Farm stuffing
    1 can cream of chicken soup
    1/4 c. milk
    1/4 c. margarine
    Put chicken breasts skin side down in a 9 x 13 inc pan. Lay a slice of cheese on each piece. Dilute soup with milk and divide the mixture equally on each piece. Melt margarine. Mix with dressing and sprinkle on to top. Cover. Bake at 325 degrees for 2 hours. Uncover last 40 minutes.
  • 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.
  • Herbed Chicken
    1 tbsp. olive or vegetable oil
    1 medium onion chopped
    1 green or sweet red pepper chopped
    6 lg. fresh mushrooms thinly sliced
    1/3 c. chicken broth
    2 tbsp. red wine vinegar
    1 (29 oz.) can tomato sauce
    2 garlic cloves minced
    1 tsp. sugar
    1/4 tsp. salt
    1/4 tsp. pepper
    1 lb. boneless skinless chicken
    breasts cut into chunks
    2 tbsp. chopped fresh basil or 1 tsp.
    dried basil
    1 tbsp. chopped fresh sage or 1/2
    tsp. dried sage
    1 lb. dry linguine cooked and drained
    2 to 3 tbsp. grated Parmesan cheese
    2 tbsp. chopped fresh parsley
    In a skillet heat oil over medium high. Saute onion peppers and mushrooms until tender. Add broth and vinegar bring to a boil. Boil 2 minutes. Add tomato sauce garlic sugar salt and pepper. Bring to a boil. Reduce heat cover and simmer 25 minutes. Add chicken basil and sage. Cook uncovered 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield 4 servings.
  • Chicken Pot Pie
    2 (10 3/4 oz.) cans cream of broccoli
    soup
    1 c. milk
    1/4 tsp. thyme leaves crushed
    1/4 tsp. pepper
    4 c. cooked cut up vegetables
    (broccoli carrots potatoes etc.)
    2 c. cubed cooked chicken or turkey
    1 (10 oz.) can Hungry Jack flaky
    biscuits
    1. In 3 quart baking dish combine soup milk thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile cut each biscuit into quarters. 3. Remove dish from oven stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.