Other recipes in this category
  • Chicken And Stuffing
    1/2 chicken cooked and broken into
    sm. pieces
    1 pkg. Stove Top stuffing
    1 can cream of chicken soup
    3/4 can milk
    Mix stuffing mix according to package. Place pieces of chicken in bottom of 8x8 inch pan. Top with stuffing. Mix soup with milk which will be lumpy. Pour over all. Cover with aluminum foil and bake for 25 minutes at 350 degrees.
  • Baked Chicken
    1/2 c. ketchup
    1/2 c. mayonnaise
    3 tbsp. minced onion
    Bread crumbs or crushed corn flakes
    2 to 2 1/2 cut up chicken
    Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45 minutes.
  • Chicken Chardonnay
    2 (6 oz.) chicken breasts boned and
    skinned
    2 tbsp. butter
    2 tbsp. shallots chopped
    1 c. fresh mushrooms sliced
    1/4 c. chardonnay (or other dry white
    wine)
    1 tbsp. lemon juice
    Flour
    1 tbsp. veg. oil
    1/4 c. heavy cream
    Parsley chopped
    Pound chicken flat set aside. In butter saute shallots add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan. Add cream to mushroom mixture and heat until reduced. On warm serving plates place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
  • Rancher
    3 lbs. fryer chicken parts
    1 c. Hidden Valley Ranch salad
    dressing prepared
    4 c. cracker or bread crumbs
    Salt
    Pepper
    Paprika
    Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt pepper and paprika. Bake uncovered at 375 degrees for 1 1/4 hours. Serves 6.
  • Fran
    8 chicken breasts cooked cubed
    1 pkg. wide noodles
    1/4 c. butter melted
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 pt. sour cream
    1 tbsp. sherry
    1/4 c. grated onion
    1 tsp. seasoned salt
    Paprika optional
    Bake chicken 45 minutes in broth and water. Remove chicken cool and cube. Cook noodles in broth and water according to package directions being careful not to overcook. Drain put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.