Other recipes in this category
  • Chicken And Ziti Casserole
    1 jar spaghetti sauce (any variety)
    4 c. cooked ziti (6 oz. uncooked)
    1 1/2 c. cubed cooked chicken or
    turkey
    1 c. shredded Mozzarella cheese
    1 tbsp. grated Parmesan cheese
    1. Use 2 quart casserole - stir together spaghetti sauce cooked ziti chicken and 1/2 cup Mozzarella. 2. Sprinkle with rest of Mozzarella and Parmesan cheese. 3. Bake at 350 degrees for 30 minutes or until hot and bubbling. Makes 6 servings.
  • Russian Chicken
    1 pkg. dry onion soup
    8 oz. bottle red Russian dressing
    8 oz. jar apricot preserves
    Cut up chicken
    Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
  • Chicken And Broccoli With Rice
    1 1/2 c. water
    1 1/2 c. Minute Premium long grain
    rice
    1 lb. chicken breasts boned and cut
    into strips
    2 tbsp. oil
    1 (10 3/4 oz.) can cream of chicken
    soup
    1/2 can milk
    2 tbsp. dijon style mustard
    1/2 c. cheddar or Swiss cheese grated
    1 1/2 c. broccoli cuts
    2 tbsp. pimento chopped (optional)
    Bring water to a boil. Stir in rice. Cover remove from heat let stand 5 minutes. Meanwhile cook and stir chicken in hot oil until lightly browned. Stir in soup milk mustard and cheese Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.
  • Swiss Cheese Chicken Casserole
    4-6 chicken breasts
    6 slices Swiss cheese
    1 can cream of mushroom soup
    1/4 c. milk
    2 c. Pepperidge Farm herb seasoning
    stuffing mix
    1/4 c. margarine
    Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk pour over chicken. Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
  • Continental Chicken
    1 (2 1/4 oz.) pkg. dried beef rinsed
    3 - 4 chicken breasts halved and
    boned
    6 - 8 slices smoked lean bacon
    1 (10 3/4 oz.) can cream of mushroom
    soup
    1/4 c. sour cream mixed with 1/4 c.
    flour
    Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.