Other recipes in this category
  • Chicken Tetrazzini
    5 c. cooked cubed boneless chicken
    breast
    2 c. sour cream
    7 oz. pkg. skinners ready cut
    spaghetti
    2 cans cream chicken soup undiluted
    8 oz. can mushroom pieces drained
    1 stick oleo melted
    White pepper to taste
    1 c. grated (freshly) Parmesan cheese
    Combine all ingredients except cheese. It is not necessary to cook pasta provided you put the ingredients together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
  • Chicken Breast Casserole
    8 chicken breast
    1 can cream of chicken soup
    1 tbsp. grated onion
    1 tbsp. lemon juice
    3 tbsp. mayonnaise
    1/2 c. slivered almonds (optional)
    Cook chicken breast until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers or corn flakes on top. Bake at 400 degrees for 20 minutes.
  • Chicken Salad Supreme
    2 lg. chickens (3 to 4 lb. each to
    make 6 to 8 c. cooked meat)
    4 tbsp. salad oil
    4 tbsp. orange juice
    4 tbsp. vinegar
    2 tsp. salt
    3 c. mandarin oranges
    2 c. pineapple chunks
    3 c. green grapes
    Slivered almonds
    3 c. diced celery
    2 1/2 c. raw rice
    1 qt. mayonnaise
    Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil orange juice vinegar salt marinate chicken in this mixture in refrigerator overnight. Drain fruit well add to nuts and celery the next day add to chicken mixture. Cook rice until tender in boiling water drain blanch with cold water drain well add to chicken mixture. Add mayonnaise mix well. Serve with crackers and lettuce or in pocket bread.
  • Mozzarella Chicken
    1 lb. boneless chicken breast cutlets
    1 egg beaten
    Flavored bread crumbs
    1 tbsp. olive oil
    1 tbsp. margarine
    3/4 c. chicken broth
    1/4 c. water
    3 tbsp. lemon juice
    4.8 oz. mozzarella cheese shredded
    Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.
  • Crunchy Chicken Casserole
    2 cans boned chicken drained
    1 can cream of chicken soup
    1 soup can evaporated milk
    1 sm. can mushrooms drained
    1 1/4 c. minute rice
    1/2 stick margarine sliced
    1/2 c. slivered almonds
    Mix and place in casserole dish. Bake 45 minutes at 375 degrees.