Other recipes in this category
  • Potato Chip Chicken
    6 chicken breasts boned
    1 bag potato chips crushed
    1 stick butter
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. garlic salt
    1/2 tsp. onion salt
    1/2 tsp. paprika
    1 tsp. worcestershire sauce
    Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott
  • Presbyterian Chicken Casserole
    2 c. chicken cooked & diced
    1 can water chestnuts drained sliced
    1 can LeSueur peas
    1 can cream of chicken soup
    1 c. (lite) sour cream
    1 tube Ritz crackers crushed
    1 stick oleo melted
    2 tbsp. poppy seeds
    Combine chicken water chestnuts peas soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.
  • Cheese `n Chicken Enchiladas
    1 med. onion chopped
    2 tbsp. margarine
    1 1/2 c. shredded cooked chicken
    1 jar picante sauce
    8 flour tortillas (6 )
    1 pkg. (3 oz.) cream cheese cubed
    1 tsp. ground cumin
    2 c. shredded extra sharp Cheddar
    cheese
    Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken 1/4 cup of picante sauce cream cheese and cumin cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.
  • Chicken With Port
    Serve with an elegant dry red wine such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil
    2 tbsp. butter room temperature
    1 c. thinly sliced onions
    6 lg. boneless chicken breast halves
    Salt freshly ground pepper to taste
    4 cloves garlic minced
    1 c. tawny port (such as Fonseca Bin
    #27)
    1/2 c. heavy cream
    1/4 c. chopped parsley to garnish
    In a large skillet heat oil and butter over medium heat. Add onions and cook stirring frequently until golden brown about 5 minutes. Add chicken and cook 4 minutes on each side or until golden brown on outside and cooked through on inside. Season with salt and pepper. Remove chicken with a slotted spatula to a platter cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute or until reduced to 1/2 cup. Add chicken and boil 30 seconds or until lightly thickened. To serve chicken cut each breast on the diagonal into 1 inch slices. Serve with sauce garnish with parsley.
  • 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.