Other recipes in this category
  • Chicken Crescent Almondine
    1 (10 3/4 oz.) can condensed cream of
    chicken soup undiluted
    2/3 c. mayonnaise or salad dressing
    1/2 c. sour cream
    2 tbsp. instant minced onion
    3 c. cooked cubed chicken
    1 (8 oz.) can water chestnuts
    drained and sliced
    1 (4 oz.) can mushroom stems and
    pieces drained
    1/2 c. chopped celery
    1 (8 oz.) can crescent dinner rolls
    --TOPPING--
    2/3 c. shredded Swiss or American
    cheese
    1/2 c. slivered almonds
    2 tbsp. melted butter
    In large saucepan combine soup mayonnaise sour cream and onion. Stir in chicken water chestnuts mushrooms and celery cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield 8 servings.
  • Chicken Fingers
    5 lb. boneless chicken breasts
    1 1/2 c. mayonnaise
    3 tsp. minced onion
    3 tsp. dry or regular mustard
    2 c. dry bread crumbs
    2 c. sesame seeds
    Combine mayonnaise onion and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip. --HONEY DIP--
    2 c. mayonnaise
    4 tbsp. honey
    Mix together. Refrigerate until ready to serve.
  • Chicken - Broccoli Casserole
    1 can (10 3/4 oz.) cream of mushroom
    soup
    1 can (10 3/4 oz.) cream of celery
    soup
    1 c. mayonnaise or milk
    1 tsp. lemon juice
    1 bag (20 oz.) frozen broccoli cuts
    (thawed & drained)
    3 lb. (8 c.) cooked chicken (in sm.
    pieces)
    1 c. shredded Cheddar cheese (4 oz.)
    1 can (2.8 oz.) French fried onions
    Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each spread to cover sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze Cool wrap tightly in foil and freeze up to 3 months. To reheat frozen baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ IL Submitted by Colleen Wise
  • Chicken Teri - Yaki
    --TERI SAUCE--
    4 c. (1 quart) soy sauce (Kikkoman
    preferred)
    1/4 c. (2 oz.) Mogen David concord
    white wine or equivalent (optional
    but it does add special taste -
    alcohol evaporates when cooking)
    1/2 c. (4 oz.) brown
  • Great And Easy Chicken Casserole
    2 lg. chicken breasts halved
    1 tbsp. margarine
    1 can cream of chicken soup
    3/4 c. sauterne wine
    1 (5 oz.) can water chestnuts sliced
    1 (3 oz.) can mushrooms
    1/4 c. green pepper chopped
    Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.