Other recipes in this category
  • Chicken Spaghetti
    1 whole chicken cooked & boned
    1 can Rotel tomatoes
    1 lb. Velveeta cheese
    Spaghetti
    1 onion
    1 bell pepper
    Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt. Add can of Rotel. Cook spaghetti drain and mix all ingredients.
  • Chicken Pot Pie
    2 c. chicken (1 fryer or 4 breasts)
    1 (20 oz.) pkg. frozen mixed
    vegetables
    2 cans cream of chicken soup
    1 c. chicken broth
    --TOPPING--
    1 c. self rising flour
    1 stick margarine
    1 c. milk
    Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.
  • Easy Chicken Pot Pie
    2 cans (10 3/4 oz. each) cream of
    potato soup
    1 (16 oz.) can Veg-All
    2 c. cooked diced chicken
    1/2 c. milk
    1/2 tsp. thyme
    1/2 tsp. black pepper
    2 (9 ) frozen pie crust thawed
    Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
  • 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.
  • Chicken Royale
    4 sm. boneless chicken breasts
    1/4 c. flour
    1/2 tsp. salt if desired
    1/4 tsp. paprika
    Pepper
    --STUFFING--
    4 c. soft bread crumbs
    2 tbsp. onion
    1/2 tsp. salt
    1/8 tsp. thyme
    Pepper
    4 tbsp. melted butter
    1/2 c. water
    Mix all stuffing ingredients together. Stuff each breast secure with picks skewers or thread. Put flour salt paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours turning once. Sprinkle with parsley. Serve with mushroom sauce.