Other recipes in this category
  • Chicken With Rice
    3 to 3 1/2 lbs. chicken cut into
    serving pieces
    1/4 c. butter or margarine
    1 1/2 c. instant rice
    1 (10 1/2 oz.) can condensed cream of
    chicken soup
    1 c. water
    1 tsp. instant chicken bouillon
    crystals or 1 chicken bouillon cube
    Preheat skillet (medium heat) uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to simmer and add rice. Combine soup water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
  • 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).
  • Chunky Chicken Casserole
    4 chicken breasts cooked and cut up
    2 cans green beans
    1 can water chestnuts sliced
    2 cans cream of chicken soup
    1 c. mayonnaise
    2 tbsp. lemon juice
    Cheddar cheese grated
    Mix together soup mayonnaise and lemon juice. In 9 x 13 pan layer green beans chicken water chestnuts soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
  • Casserole Chicken
    1 whole chicken cut up
    1 (8 oz.) sour cream
    1 (10 3/4 oz.) can cream of mushroom
    soup
    1 pkg. dry onion soup mix
    1 (3 oz.) can chow mein noodles
    Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably. Combine sour cream mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
  • Honey Glazed Chicken (Lowfat)
    1 tbsp. ginger
    1/4 c. low-sodium soy sauce
    1/2 c. sherry
    3 tbsp. finely chopped onion
    1 1/2 tbsp. honey
    5-6 boneless skinless chicken breasts
    Mix together ginger soy sauce sherry onion and honey. Pour on one side of chicken and broil 5 minutes. Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.