Other recipes in this category
  • Paella
    1/2 lb. shrimp cleaned
    2 garlic cloves crushed
    2 tbsp. butter or margarine
    1 tbsp. cornstarch
    1 1/4 c. chicken broth
    1 can (14 1/2 oz.) chopped tomatoes
    with liquid
    1/2 c. sliced pepperoni
    1 pkg. (10 oz.) frozen peas thawed
    1/4 tsp. cayenne pepper
    1 1/2 c. dry minute rice
    1/8 tsp. saffron
    Saute shrimp and garlic in butter until shrimp are pink about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth tomatoes pepperoni peas and cayenne pepper. Bring to a full boil stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings. Carol Tollefson
  • Chicken In Orange Sauce
    4 chicken breast halves
    1/4 c. flour
    Salt and pepper
    4 tbsp. margarine
    1 1/2 c. orange juice
    Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done. Serve over rice if desired with the sauce. Serves 4.
  • Chicken Casserole
    2 chicken breasts cooked and shredded
    1 bag Pepperidge Farm herb dressing
    2 cans chicken noodle soup
    1 can cream of chicken soup
    3 eggs beaten
    1/2 stick butter or margarine melted
    Butter 9 x 13 inch cake pan. Mix 3/4 bag dressing chicken soups and eggs. Put in dish. Drizzle with butter and sprinkle with remaining dressing. Bake at 325 degrees for about 40 minutes.
  • Chicken Divan
    1 can cream of chicken soup
    1 (8 oz.) pkg. sour cream
    8 oz. shredded Cheddar cheese
    4-6 chicken breasts
    3/4 c. chicken broth
    Bread crumbs
    Butter or margarine
    1 bunch fresh broccoli or lg. pkg.
    frozen
    Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl stir together soup sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.
  • 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.