Other recipes in this category
  • Chicken Cacciatore
    1 pkg. chicken
    1/4 c. butter
    1/2 c. sherry
    15 oz. can stewed tomato bits
    1 (6 oz.) can mushrooms
    1 pkg. Italian dressing mix
    1/4 c. chopped green pepper
    1 tsp. Italian seasoning
    Garlic powder to taste
    Bayleaf
    Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes mushrooms Italian dressing mix green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.
  • 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.)
  • Hot-n-spicy Chicken Wings
    5 lbs. bag chicken wings (drumettes)
    12 fl. oz. Louisiana Pre Crystal Hot
    Sauce
    1-2 sticks butter
    Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.
  • Potted Chicken With Peppers And Mushrooms
    4 chicken breasts
    3 green peppers
    2 (3 oz.) cans mushrooms
    1 lg. onion
    4 potatoes
    1 tsp. salt
    1/2 tsp. pepper
    1 1/2 tsp. paprika
    Oil for browning
    1 c. water
    Brown chicken and remove from pot brown peppers sliced and remove from pot. Brown onions and mushrooms together add peppers and chicken plus seasoning and water. Cover and cook on slow flame after first boil for 2 hours. Remove chicken should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
  • Sicilian Chicken
    1 tbsp. plus 1 tbsp. saffron ace
    1 lg. onion sliced
    1 lg. green pepper sliced
    1/2 c. fresh mushberries sliced
    1 1/2 lbs. boneless chicken cubed
    18 oz. can tomato sauce
    16 oz. tomatoes chopped drained
    1 tsp. Worcestershire sauce
    1 tsp. oregano
    1/2 tsp. basil
    1/4 tsp. garlic powder
    Lite salt and pepper to taste
    Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein 2 vegetables per serving).