SOUR CREAM CHICKEN CASSEROLE

3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13
inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.

CHICKEN SALAD CASSEROLE

2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes.
Place in ungreased 13 x 9 x 2 inch casserole.
Melt butter and mix with corn flakes. Spread over
casserole and bake at 350 degrees for 45 minutes.
All ingredients may be mixed ahead except corn flakes
and butter. This should be put on just before baking.
Casserole should be eaten as soon as baked.

CHICKEN ROYALE

4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper
--STUFFING--
4 c. soft breadcrumbs
2 tbsp. onion
1/2 tsp. salt
1/8 tsp. thyme
Pepper
4 tbsp. melted butter
1/2 c. water
Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or
thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of
chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2
hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

CHICKEN MACARONI CASSEROLE

1 pkg. uncooked creamette macaroni (7 oz.)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 lb. grated Velveeta cheese
15 oz. can water chestnuts
2 c. diced cooked chicken
1/4 c. diced green pepper
1 (2 oz.) jar diced pimentos
1 sm. can mushroom pieces
1 1/2 c. milk
1 tsp. salt
Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch
glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna, shrimp or crab meat may
be substituted for chicken.

CHICKEN LASAGNE

8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in
a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley.
Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the
cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with
crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving.
Serves 6-8. Freezes well.

CHICKEN ENCHILADA CASSEROLE

1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup
and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a
small amount of chicken mixture over them. Cover with grated cheese. Make second
and third layers in same manner, with final layer the chicken mixture and topped with
cheese. Bake at 350 degrees for 45 minutes. Serves 4.

CHICKEN CHOPSTICK

2 (10 1/2 oz.) cans cream of mushroom soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper
Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add
other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put
reserve noodles on top. Bake 20-25 minutes in 375-degree oven.

CHICKEN CASSOULET

1 1/2 c. dry navy beans
1 whole med. sized chicken breast,cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water
Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat.
Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking
spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add
beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring
occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups.
Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.

BRANDIED CHICKEN BREAST

4 boned & skinned chicken breast
1/3 c. flour
1/2 tsp. salt
Ground pepper
1/4 tsp. tarragon leaves
1/4 c. butter
1/3 c. apricot brandy
3/4 c. chicken broth
1/2 c. sour cream
Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt butter, fry chicken
until browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done.
Add sour cream, warm and serve.

BAKED CHICKEN PARMESAN

2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese,
parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic.
Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until
golden.

MOZZARELLA CHICKEN

4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese
Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour.
Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and
fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put
mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add
cheese on top. Put chicken back in oven until cheese melts.

CHICKEN TURNOVERS

1 pkg. refrigerated crescent rolls (8 ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper (optional)
2 tbsp. margarine, melted
2 tbsp. seasoned crumbs
Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese,
milk, pepper, green onion and chopped chicken. Separate rolls into 4 six-inch squares.
Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on
ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned
bread crumbs. Bake for 20 to 25 minutes. Serves 4.

MARINATED CHICKEN SANDWICHES

3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice concentrate, undiluted
4 (4 oz.) chicken breast halves, skinned and boned
Vegetable cooking spray
4 (2 oz.) whole-wheat rolls, split
1 c. loosely packed, sliced fresh spinach
8 slices tomato
Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag.
Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from
bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium
hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently
with reserved marinade. Remaining items are for the sandwich.

MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste
Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and
lime and lemon juices.
Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate
overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to
cook and let come to room temperature. Grill approximately 4 minutes per side or until
done.

LEMON CHICKEN SAUTE

6 chicken breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar
Rice, cooked
Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and
melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned,
about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and
set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan
and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to
3 minutes. Serve over rice. Serves 4 to 6.

GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE

Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon
juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25
minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

GREEK LEMON CHICKEN

6 whole lg. chicken breasts, boned and skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard
1 c. milk
2 egg yolks
Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al dente and kept warm
1/2 c. muenster cheese, shredded
In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place
in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for
up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender.
Slice and set aside. In saucepan, melt 2 tablespoons butter; blend in flour and salt to
create a roux. Add mustard and slowly add milk, stirring constantly until thick and
smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a
small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a
gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in
Sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked
pasta; stir well. Place in greased 9" x 13" casserole and top with sliced chicken,
remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.

--MARINADE--
1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed

CREAMY HAM AND CHICKEN MEDLEY

1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and
cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3
cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring
constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients.
Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and
ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon
into shells. Yield of sauce is for 10 shells. Note: This can be
made a day ahead and refrigerated. Either microwave or place on the stove to gently
warm. May be served over pasta. Serve with a crisp green salad.

CHICKEN WITH NESTS

8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded
Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper
and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over
each chicken breast. Place pasta nest carefully on top of chicken and spinach.
Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly.
Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5
minutes more. Serves 8.

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.

CHICKEN IN ORANGE SAUCE

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side
over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to
20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.

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).

RANCHER’S SUNDAY CHICKEN

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.

POTATO CHIP CHICKEN

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce
Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all
ingredients except chicken and potato chips. Dip chicken in butter then roll in potato
chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie
Elliott

OVEN FRIED CHICKEN

3 lbs. chicken parts, skinned
6 tbsp. flour
1 tsp. salt
1 1/2 oz. breadcrumbs
1 oz. parmesan cheese
1 egg, beaten
2 tbsp. water
In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl,
mix crumbs and cheese.
Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan
sprayed with Pam. Bake 1 hour at 375 degrees.

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.

CHICKEN WELLINGTON

4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto
chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each
piece. Roll each piece with a rolling pin until thin.
Wrap one thin piece of dough around chicken, covering completely. Place chicken in
baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30
minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with
currant sauce (below). Serves 4.
--CURRANT SAUCE--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.

CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring
constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover.
Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook
20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.

CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up.
Place in greased Pyrex baking dish seam side down. Combine soup, water and sour
cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.

CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.
Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,
mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and
simmer 2 minutes. Pour over rice. Serves 4.

SCALLOPED CHICKEN

1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs,
salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole.
In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole.
Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

CHICKEN KABOBS

3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.

ORIENTAL CHICKEN

1 chicken breast, quarter, cut into slivers
1/2 c. onion, sliced
1/2 c. carrots, sliced
1/2 c. mushrooms, sliced
1 tbsp. peanut oil
1 garlic clove
2 tbsp. low, sodium soy sauce
Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked
through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. margarine
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. cooked, cubed, chicken or turkey
2 tbsp. diced pimiento
Dash red pepper
Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken
and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

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.

BAKED CHICKEN

HONEY BAKED CHICKEN
3 or 4 lbs. chicken, cut up
1/2 c. margarine, melted
1/2 c. honey
1 tsp. salt
1/4 c. prep. mustard
1 tsp. curry
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

BAKED CHICKEN

1/2 c. ketchup
1/2 c. mayonnaise
3 tbsp. minced onion
Bread crumbs or crushed corn flakes
2 to 2 1/2 cut up chicken
Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on
greased pan or roll lined pan.
Bake at 375 degrees for 40 to 45 minutes.

BAKED CHICKEN BREASTS

8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.
Sarah Frederick

ITALIAN CHICKEN

2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil,
then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover
and simmer about 1 hour.

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.

SWEET & SOUR CHICKEN

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.

HONEY SPICED CAJUN CHICKEN

Paul Prudhomynes seafood magic
10 oz. pounded chicken breast
Cooked linguini
3 sliced mushrooms
1 diced tomato
2 tbsp. mustard
4 tbsp. honey
3 oz. cream
Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both
sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced
tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5
minutes at medium heat. toss in linguini. Serves 2.

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.

CHICKEN POT PIE

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery
until done, 1 1/2 to 2 hours.
Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately
overnight. Next day, remove fat from broth as well as carrots and celery. Add onion
soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove
onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at
400 degrees for 30 minutes.

CHICKEN CASSEROLE

6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove
skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan
(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom
of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on
top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with
sharp cheese sliced all over the top. Bake until done.

Chicken Salad Recipes

LIGHT CHICKEN SALAD

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.

CHICKEN AND ALMOND SALAD

1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour
over other ingredients.

CHICKEN SALAD

1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat
first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well,
add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in
boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add
mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving. This is
also a good marinade to pour over skinned chicken the night before grilling it.
For the salad, prepare a green salad, with shredded cooked chicken.
Sprinkle top with dry chow mein noodles.

MARINADE FOR CHICKEN

1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once,
or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend
to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.
Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

Chicken Wing Recipes

HOT-N-SPICY CHICKEN WINGS

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan.
Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl.
Dunk chicken wings in margarine and roll in cheese mixture. Place on
cookie sheet. Bake in preheated 350-degree oven for 1 hour.
Serve warm.

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.


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.


CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax
paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings
on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers.

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.

MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
COMMENT: May be frozen in marinade. Bake after defrosting.

SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.
Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and
salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15
minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

CHICKEN WINGS IN SOY SAUCE

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.

BUFFALO-STYLE CHICKEN WINGS

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing
pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway
through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes
and then dipped into the hot sauce until coated completely. Serve with celery and blue
cheese dip.