Other recipes in this category
  • No Peek Chicken
    1 1/2 c. Minute Rice uncooked
    1 chicken cut up or pieces
    1 pkg. dry onion soup mix
    1 can cream of mushroom soup
    1 can cream of celery soup
    Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until done.
  • Baked Chicken Parmesan
    2 broiler fryers (2 1/2 lb. each) or
    equivalent pounds in chicken breasts
    2 1/4 c. bread crumbs
    2/3 c. Parmesan cheese
    3 tbsp. parsley
    1 tsp. salt
    3/4 c. butter
    1 tsp. Dijon mustard
    1/2 tsp. Worcestershire
    1 sm. garlic clove
    Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs cheese parsley and salt. In saucepan melt butter beat in mustard Worcestershire and garlic. Dip chicken in butter then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.
  • Chicken Casserole
    1 fryer or chicken breast (stewed)
    2 cans cream of chicken soup
    1 pkg. Pepperidge Farm dressing mix
    1 c. chicken broth
    1 c. milk
    Remove skin and bone from stewed chicken. Place in bottom of 13 x9 baking dish. Cover with chicken soup. Prepare dressing as directed on package. Place over chicken in dish pour broth and milk over the top. Bake 400 degrees about 25 minutes.
  • Cordon Bleu
    3 whole chicken breast split skinned
    and boned
    3 slices (4 oz.) Swiss cheese cut in
    half
    3 slices (4 oz.) boiled ham cut in
    half
    2 tbsp. margarine
    1 can cream of chicken soup
    1/4 c. milk
    Chopped parsley
    Flatten chicken breast. Top each with 1/2 slice cheese then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley. Serves 6.
  • Marinated Chicken
    --SAUCE--
    2 cans pineapple juice
    1 c. cooking sherry
    1/2 c. soy sauce
    1/3 c. sugar
    Soak skinless boned chicken overnight. Cook about 1/2 hour over low coals longer if done in the oven. Serve over rice.