Other recipes in this category
  • Chicken Divan
    1 lb. cooked chicken no bones
    1/2 lb. cooked chopped broccoli
    1 c. shredded extra sharp cheddar
    cheese
    1 can cream of mushroom soup
    1 c. croutons
    Preheat oven to 350 degrees. Mix chicken (bite-size pieces) broccoli cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
  • Chicken Broccoli Vegetable Saute
    2 tbsp. margarine divided
    4 skinless boneless chicken breast
    halves (about 1 lb.)
    1 c. cut-up broccoli
    1/2 c. thinly sliced carrots
    1 c. sliced mushrooms
    1 can Campbell s cream of broccoli
    soup
    1/3 c. milk
    1/8 tsp. pepper
    1. In skillet over medium heat in 1 tablespoon hot margarine cook chicken 10 minutes or until browned on both sides. Remove chicken keep warm. 2. In same skillet in remaining margarine cook broccoli carrots and mushrooms 5 minutes stirring often. Stir in soup milk and pepper. Heat to boiling. 3. Return chicken to skillet. Reduce heat to low simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time 10 minutes. Cooking time 20 minutes.
  • The Eyes Of Texas Sausage Chicken Casserole
    2 c. chicken cooked and diced
    1 lb. mild pork sausage
    1 c. celery thinly sliced
    3 bunches green olives sliced
    1/2 lb. fresh mushrooms sliced
    (canned ones can be used)
    2 cloves garlic finely minced
    2 cans cream of mushroom soup
    2 cans cream of chicken soup
    2 - 3 c. chicken broth
    1/2 c. wild rice uncooked
    1 c. long grain rice uncooked
    1 tbsp. worcestershire sauce (add to
    soup mixture)
    1/3 c. port wine (add to soup mixture)
    Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery garlic onions and mushrooms until tender crisp. In a large casserole dish layer the rices chicken sausage vegetables and soup mixture. Top with homemade bread croutons (below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS--
    Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake. (They are worth the added effort.)
  • No - Peek Skillet Chicken
    2 tbsp. olive or vegetable oil
    2 1/2 to 3 lb. chicken cut into
    serving pieces
    1 (14 oz.) can whole tomatoes
    peeled undrained
    1 (4 1/2 oz.) jar sliced mushrooms
    drained
    1 garlic clove minced
    1 env. Lipton Recipe Secrets onion
    soup mix
    Hot cooked noodles
    In a 12 inch skillet heat oil and brown the chicken drain. Stir in tomatoes mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve if desired over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.
  • Fajita - Style Chicken Breasts
    --MARINADE--
    2/3 c. vegetable oil
    1/3 c. lime juice
    2 tbsp. chopped green chilies
    2 cloves garlic chopped
    Prepare grill. In a 9 inch square baking pan stir together all marinade ingredients. Add 2 whole chicken breasts skinned an