Other recipes in this category
  • 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.
  • Chicken And Crab Valentine
    Mix together 3 c. cooked chicken broken in pieces
    2 c. boned crab (2 4 oz. pkgs.)
    8 slices bacon cooked crisp
    In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour. Add 1 1/2 c. chicken broth
    3/4 tsp. paprika
    1 sm. clove garlic
    5 drops Tabasco
    1/8 tsp. nutmeg
    1 1/2 tsp. salt
    Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts Melt in a skillet 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix with peas and rice.
  • Chicken Marsala Ala Dan Garris
    8 chicken breast halves or thighs
    1/2 c. seasoned bread crumbs
    1/4 c. Parmesan cheese
    1/2 tsp. garlic powder
    1 tbsp. oil
    1/2 c. water
    1/4 c. melted margarine or butter
    1/3 c. Marsala wine or sherry
    Place bread crumbs cheese and garlic powder in a plastic bag add chicken pieces one at a time and shake to coat chicken. Place in shallow baking dish with oil and water. Shake remainder of bread crumb mixture over chicken. Drizzle the melted butter or margarine over the top of the chicken. Bake uncovered for 45 minutes at 350 degrees. Then add Marsala or sherry cover with foil and continue to bake at 325 degrees for an additional 15 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.
  • Ralph And Radine
    1 med. chicken cooked and boned
    1 tbsp. margarine
    1/2 lg. green pepper chopped
    1 med onion
    1/2 lb. fresh mushrooms sliced or 1
    (4 oz.) can mushrooms sliced
    2 cans cream of mushroom soup or
    cream of chicken soup
    2 cans cream of tomato soup
    1 can chicken broth
    1 (7 oz.) jar green olives drained
    2 tsp. worcestershire sauce
    3 drops tabasco sauce
    1 tsp. salt
    1/4 tsp. pepper
    2 (7 oz.) pkgs. spaghetti
    5 oz. sharp cheddar cheese grated
    Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper onion and mushrooms. Saute them together until tender. Add the soups broth olives worcestershire sauce and tabasco. Simmer gently for 15 minutes and then add chicken drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.