Other recipes in this category
  • Italian Roast Chicken
    1 fryer cut up & washed
    2-3 tbsp. oil (for baking sheet pan)
    2-3 cloves garlic
    Sage leaves crumpled
    Parsley
    Garlic salt
    Oregano
    Salt
    Pepper
    Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
  • Quick And Easy Chicken Marinade
    1/2 c. oil
    1 c. vinegar
    1 1/2 tsp. poultry seasoning
    2 tbsp. salt
    1/4 tsp. pepper
    1 egg
    Paprika
    Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
  • Roast Chicken With Almonds
    10 chicken breast halves
    Salt and pepper
    1 (5 1/2 oz.) pkg. slivered almonds
    1 (10 1/2 oz.) can cream of mushroom
    soup
    1 (10 1/2 oz.) can cream of chicken
    soup
    1/4 to 1/2 c. dry white wine or
    water or other liquid
    Parmesan cheese
    Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.
  • 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.
  • Nana
    1 Reynolds oven cooking bag
    2 tbsp. flour
    1 (15 to 16 oz.) pkg. gravy mix
    chicken
    1 1/2 c. water
    1 can refrigerated buttermilk biscuits
    6-8 chicken drumsticks (or 4 chicken
    breasts or 6-8 thighs)
    4 med. carrots sliced
    2 stalks celery sliced
    1/4 tsp. garlic powder
    Salt and pepper
    Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix garlic powder and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie cut 6-inch slits in top. Bake until chicken is tender 50-55 minutes. Last 10 minutes pour 1 can drained peas into bag and continue baking be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.