Other recipes in this category
  • Chicken Noodle Casserole
    1 can cream of chicken soup
    1/2 c. milk
    1 pkg. Meullers dumpling noodles
    (serve 6)
    1 (6 oz. or so) can chicken - its
    near the tuna
    Cook noodles per package directions. Add chicken soup and milk. Simmer for 15 minutes and serve hot. Additions and substitutions - tuna instead of chicken cream of mushroom soup instead of cream of chicken peas corn or your favorite vegetable.
  • Barbecue Chicken
    1 bottle Kraft s Russian dressing
    1 pkg. Lipton onion soup mix (dry)
    1 jar apricot preserves
    Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.
  • Sour Cream Chicken Casserole
    3 c. cooked diced chicken
    1 (8 oz.) bag noodles
    1 sm. can mushrooms
    2 cans cream of chicken soup
    1 (16 oz.) sour cream
    8 oz. Swiss cheese
    Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan top with Swiss cheese. Bake at 350 degrees for 45 minutes.
  • Glazed Orange Chicken
    No-stick cooking spray
    2 tsp. oil
    3 whole chicken breasts halved
    skinned and boned
    1 tbsp. cornstarch
    2 tsp. sugar
    1/4 tsp. marjoram
    1/8 tsp. salt
    1/8 tsp. onion powder
    1 1/4 c. unsweetened orange juice
    1 tbsp. grated orange peel
    Spray large non-stick skillet with cooking spray add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl combine cornstarch sugar marjoram and salt and onion powder. Gradually stir in orange juice stir until well blended. Pour over chicken. Reduce heat cover and simmer 15 to 20 minutes or until chicken is no longer pink turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.
  • Chicken Stir-fry Feast
    1 c. raw Uncle Ben s original
    converted brand rice
    1 lb. boneless skinless chicken
    breasts
    3 tbsp. cornstarch divided
    3 tbsp. soy sauce divided
    3 tbsp. dry sherry divided
    1 lg. clove garlic minced
    4 tbsp. peanut oil or safflower oil
    divided
    1 lg. carrot julienned
    1 lg. green or red bell pepper cut
    into strips
    1 lg. onion sliced
    1/4 lb. fresh mushrooms sliced
    Cook rice according to package directions. Meanwhile cut chicken into 1-inch square pieces combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry and garlic. Let stand 30 minutes. Mix remaining cornstarch sherry and 2/3 cup water set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes remove. Heat remaining oil in same pan. Add carrots bell pepper and onion stir-fry 4 minutes. Add mushrooms stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook stirring until sauce boils and thickens. Remove from heat stir in remaining soy sauce. Serve over rice. Makes 4 servings.