Other recipes in this category
  • Chicken Lasagne
    8 oz. lasagna noodles
    1 can cream of mushroom soup
    2/3 c. milk
    1/2 tsp. salt
    1/2 tsp. poultry seasoning
    8 oz. cream cheese softened
    1 c. cream style cottage cheese
    1/3 c. chopped onion
    1/4 c. minced parsley
    3 c. diced cooked chicken
    1 1/2 c. soft bread crumbs buttered
    1/3 c. stuffed sliced olives
    Cook noodles until tender drain and rinse. Mix soup milk salt and poultry seasoning in a saucepan and heat. Beat cheeses together then mix in olives onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.
  • Chicken Tortellini Soup
    2 carrots
    1 onion
    2 garlic cloves
    3 cans cream of chicken soup
    6 c. water
    1 tsp. oregano
    1 tsp. basil
    1 pkg. boneless chicken breasts cut
    into bite-size pieces
    1 bag cheese tortellini
    2 boxes frozen broccoli
    Cook chicken in small amount of oil. While meat cooks chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.
  • 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.
  • Chicken And Broccoli Casserole
    4 chicken breast fillets
    1 lb. broccoli frozen
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 (8 oz.) Velveeta cheese
    1/2 box Ritz crackers
    Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave. Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.
  • Countrystyle Chicken
    Chicken
    Onion
    Lard
    Allspice
    Bay leaf
    Salt
    Pepper
    Brown chicken in small amount lard with onion add seasoning and spice cook slow turning not to stick or burn until done.