Other recipes in this category
  • Oriental Chicken Tenders
    1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.) Blend soy sauce sugar oil ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender while basting occasionally with marinade.
  • Mozzarella Chicken And Sauce
    4 chicken breast with or without bones
    1 jar Ragu spaghetti sauce (tomatoes
    and herbs)
    1/2 green bell pepper chopped
    1 sm. onion chopped
    1/4 c. sliced ham chopped
    1 c. mozzarella cheese
    Dales steak sauce
    Salt pepper & garlic powder to taste
    Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions green peppers salt pepper garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven 350 degree cooking temperature. Remove cover and cover with cheese. Remain cooking until cheese melts about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.
  • 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.
  • Easy Chicken Pot Pie
    2 c. diced cooked chicken
    1 med. onion chopped
    4 boiled eggs grated or chopped
    2 cans mixed vegetables drained
    2 cans cream of chicken soup
    1 can cream of celery soup
    1/2 c. chicken broth
    --CRUST--
    1 c. sweet milk
    1 c. mayonnaise
    1 c. self-rising flour
    Layer first three ingredients in dish. Mix soup broths and vegetables. Pour over chicken. Mix milk mayonnaise and flour spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours 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.