Other recipes in this category
  • Chicken Cacciatore
    1 pkg. chicken
    1/4 c. butter
    1/2 c. sherry
    15 oz. can stewed tomato bits
    1 (6 oz.) can mushrooms
    1 pkg. Italian dressing mix
    1/4 c. chopped green pepper
    1 tsp. Italian seasoning
    Garlic powder to taste
    Bayleaf
    Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes mushrooms Italian dressing mix green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.
  • Fran
    4 whole chicken breasts skinned and
    boned
    2 cans cream of mushroom soup
    1 can milk
    16 oz. sour cream
    1 sm. bag Pepperidge Farm stuffing
    Prepare stuffing according to package directions and let cool. Cook chicken cut breasts in half and lay in 9 x 13 baking dish. Mix soup milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake uncovered for 1 hour at 350 degrees. Serves 8.
  • 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.
  • Sicilian Chicken
    1 tbsp. plus 1 tbsp. saffron ace
    1 lg. onion sliced
    1 lg. green pepper sliced
    1/2 c. fresh mushberries sliced
    1 1/2 lbs. boneless chicken cubed
    18 oz. can tomato sauce
    16 oz. tomatoes chopped drained
    1 tsp. Worcestershire sauce
    1 tsp. oregano
    1/2 tsp. basil
    1/4 tsp. garlic powder
    Lite salt and pepper to taste
    Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein 2 vegetables per serving).
  • 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.