Other recipes in this category
  • 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.
  • Chicken With Nests
    8 nested style angel hair pasta
    8 chicken breast halves
    1 tsp. salt
    1/2 tsp. pepper
    1 tsp. garlic powder
    1 (6 oz.) can sliced mushrooms
    1 (10 oz.) pkg. frozen chopped
    spinach thawed and drained well
    1 (10 3/4 oz.) can cream of chicken
    soup
    2/3 c. water
    3 oz. monterey jack cheese shredded
    3 oz. cheddar cheese shredded
    Cook pasta keeping nest together about 2 minutes drain well. Sprinkle salt pepper and garlic powder over chicken. Put chicken in 9 x 13 pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.
  • Festive Chicken
    2 c. chicken cooked chopped
    1 box wild rice cooked
    1 med. onion chopped
    1/2 c. mayonnaise
    1 can French green beans or 1 pkg.
    broccoli cooked
    1 can celery soup
    1/2 c. water chestnuts (optional)
    2 tbsp. chopped pimiento (optional)
    Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.
  • Chicken Rice Bake
    1 1/2 c. regular rice
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can cream of celery soup
    1 3/4 c. milk
    1 cut up fryer
    1 pkg. onion soup mix
    Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours. T4544 Cut & Code