781307 -- Oriental Chicken Tenderscurried Peanut Chicken

Name: 781307 -- Oriental Chicken Tenderscurried Peanut Chicken
Prep time: 10 min
Yield: 1 serving
Ingredients: 1 cup Soy Sauce; 1/3 cup Sugar; 4 teaspoon Vegetable Oil; 1 1/2 teaspoon Ground Ginger; 1 teaspoon Five Spice Powder; 2 bunch Green Onion; 16 Chicken Tenders

781307 -- Oriental Chicken Tenderscurried Peanut Chicken is built on Soy Sauce, Sugar, Vegetable Oil, Ground Ginger, and Five Spice Powder. It takes about 10 min and serves 1. Scale it up or down for the number of people at the table.

Share this recipe 𝕏 Facebook WhatsApp Email

🍽 Serves 1

Ingredients

1 cup
1/3 cup
4 tsp
1 1/2 tsp
1 tsp
2 bunch
16

Method (preview)

1
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.
2
Stir in green onions.
3
Add chicken tenders to marinade.
4
Turn to coat.
5
Cover chicken and refrigerate overnight.
6
Preheat oven to 350 degrees.
7
Drain chicken RESERVING MARINADE.
8
Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
9
Preheat oven to 350 degrees.
10
Place chicken breasts in a shallow baking dish just large enough to hold them.
11
Pour half and half over them and bake for 30 minutes.
12
Let cool and cut in 1 inch cubes.
13
Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
14
Refrigerate 30 minutes.
15
Arrange on a serving plate with fancy toothpicks.
16
Remove wing tips and cut wings in half at the joint.
17
Mince garlic and scallion.
18
Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
19
Add wings and turn to coat.
20
Marinate at least 30 minutes, turning twice.
21
Put larger wings at the edge of the dish.
22
Cover with plastic and vent.
23
Microwave on high for 5 minutes.
24
Rotate plate and cook 5 minutes longer.
25
Transfer wings to a serving plate.
26
Return marinade to oven and cook, partially covered on high for 2 minutes.
27
Pour marinade over wings and turn to coat.
28
Sprinkle with sesame seeds, scallion and coriander.
29
Bake chicken wings in oven at 350 degrees until tender (1 hour).
30
Mix together soup mix, preserves and Russian dressing.
31
Pour mixture over chicken wings, coating each piece and serve.
32
Rinse chicken wings and pat dry.
33
Mix soy sauce, mustard, brown sugar and garlic powder together.
34
Marinate wings in mixture overnight (or about 6 hours).
35
Bake wings on cookie sheet for about 1 hour at 375 degrees.
36
Baste wings occasionally with sauce.
37
Sauce 1-2 sticks butter
38
Fry chicken wings until golden brown and drain on paper towel.
39
Mix hot sauce and melted butter and pour into deep pan or crock pot.
40
Add chicken wings to sauce and heat thoroughly.
41
Debone 2 whole chicken breasts.
42
Cut in bite-size pieces.
43
Dip in melted butter.
44
Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added).
45
Put on ungreased cookie sheet.
46
Bake at 350 degrees for 30 minutes.
47
Yields 36 bite-size.
48
Line cookie sheet with aluminum foil.
49
Melt margarine in small pan.
50
Cut up chicken wings.
51
Discard tips.
52
Mix all dry ingredients in bowl.
53
Dunk chicken wings in margarine and roll in cheese mixture.
54
Place on cookie sheet.
55
Bake in preheated 350 degree oven for 1 hour.
56
Serve warm.
57
781314 -- CHICKEN FRY ICED TEA
58
Blend until sugar melts; let steep.
59
Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water.
60
Then pour the strong tea solution into it slowly.
61
Stir well.
62
Triple this recipe should serve 500.
63
Mix together egg, soy sauce, garlic powder and ginger powder.
64
Set aside.
65
On wax paper, mix together crushed corn flakes and diced onion.
66
Dip each wing in soy sauce mixture, then roll in corn flakes and onion.
67
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
68
Remove covering halfway through cooking.
69
Use 13"x9" baking dish.
70
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard.
71
Stir well, set aside.
72
Cut chicken wings at joint and remove wing tips.
73
Place chicken in baking dish.
74
Pour marinade over chicken.
75
Cover, refrigerate at least 4 hours or overnight.
76
Drain and place on broiler tray.
77
Broil about 10 minutes each side with tray about 7 inches from heating element.
78
Brush occasionally with marinade.
79
Chicken wings 1/2 stick margarine
80
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.
81
Good 1/4 c. butter, melted
82
2 pkgs. Hidden Valley dressing mix Paprika
83
Dip chicken in mixture of melted butter, pepper sauce and vinegar.
84
Put in baking pan.
85
Sprinkle with 1 package dry dressing mix.
86
Bake 30 minutes at 350 degrees or until browned.
87
Sprinkle with paprika.
88
Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
89
Cut chicken wings in half.
90
Marinate in remaining mixture for 1/2 hour.
91
Bake at 350 degrees for 1 hour or until marinate is thick.
92
Turn once.
93
COMMENT: May be frozen in marinade.
94
Bake after defrosting.
95
Cut chicken into bite-size pieces.
96
Mix dry ingredients.
97
Dip chicken into butter, then into crumb mixture.
98
Bake on foil-lined cookie sheet at 400 degrees for 10 minutes.
99
2 lb. chicken wings with drum end cut at joint from wing, discard tips
100
Mix ingredients together and marinate cut-up wings overnight.
101
Place wing parts in shallow baking pan and pour remaining liquid over them.
102
Bake for 1 hour at 325 degrees, turning on the 1/2 hour.
103
Brown wings in hot Crisco, adding more, if necessary.
104
Remove wings as they brown.
105
Drain drippings from skillet.
106
Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet.
107
Bring to boil, stirring occasionally.
108
Simmer gently about 5 minutes.
109
Add browned chicken wings.
110
Cover skillet.
111
Simmer 15 minutes.
112
Turn wings and cook uncovered 15 minutes longer.
113
Serve with rice.
114
Halve the wings and throw away the tips.
115
Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
116
Add the wings, cover and marinate for 30 minutes.
117
Remove the wings and reserve the marinade.
118
Place the chicken in a shallow pan and baste with the sauce.
119
Bake in 350 degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
120
Split wings at joint and discard tips.
121
Arrange on a rack in a roasting pan.
122
Cover wing pieces with sauce on both sides.
123
Bake at 425 degrees for 1 hour, turning halfway through cooking time.
124
Serve with celery and blue cheese dip.
125
In small bowl, combine cornstarch, salt, sugar and sherry.
126
In separate bowl, beat egg white lightly until just frothy.
127
Gradually add cornstarch mixture.
128
Stir gently until blended.
129
Place chopped cashews on plate.
130
Dip chicken slices into egg mixture, then coat with cashews.
131
Place on waxed paper.
132
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
133
Heat oil over medium to medium-high heat until it reaches 375 degrees.
134
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
135
Fry until golden brown, about 2 to 3 minutes.
136
Remove from oil and place on tempura rack to drain and keep warm.
137
Continue frying remaining chicken pieces.
138
In a mixing bowl, combine first 5 ingredients.
139
Beat until smooth.
140
Stir in chicken, onion and celery.
141
Shape into 1-inch balls; roll in almonds.
142
Cover and chill until firm (can refrigerate up to 2 days).
143
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
144
Mix everything together except bread crumbs, and oleo.
145
Butter casserole dish (10 x 12 inch).
146
Put complete mixture in dish.
147
Put bread crumbs on top.
148
Melt butter and sprinkle over the bread crumbs.
149
Bake at 350 degrees for 30 minutes or until bread crumbs are brown.
150
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!
151
Mix and serve.
152
Cut chicken into pieces and boil until tender with no seasonings.
153
Remove skin and fat first.
154
Remove meat from bones and cut into cubes.
155
Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.
156
Drain fruit well, add to nuts and celery the next day; add to chicken mixture.
157
Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.
158
Add mayonnaise, mix well.
159
Serve with crackers and lettuce or in pocket bread.
160
Place chicken in water in large saucepan.
161
Add salt, pepper, basil, bay leaf and garlic.
162
Bring to boil.
163
Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
164
Remove chicken from pan.
165
Cool and carefully skim fat from surface of soup.
166
Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. --MEATBALLS:-- 1 c. finely minced beef 1 egg
167
Mix beef with egg, bread, salt and pepper.
168
Form into small meatballs, add meatballs to soup and simmer for 35 minutes.
169
Meanwhile, skim and bone the chicken.
170
Cut meat into small pieces.
171
Garnish the soup with chicken and serve.
172
1 pkg. boneless chicken breasts, cut into bite-size pieces 1 bag cheese tortellini
173
Cook chicken in small amount of oil.
174
While meat cooks, chop vegetables and open cans.
175
Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.
176
Simmer the other ingredients for an hour or however long you like.
177
Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.
178
Mix together all the above ingredients.
179
Marinate chicken parts overnight, turning once, or twice to insure complete marinate.
180
Bake in 350 degree oven for 1 hour.
181
If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.
182
Place marinade in a ziploc bag with chicken parts.
183
This makes turning easier.
184
Combine all ingredients and mix well.
185
Drizzle over salad just before serving.
186
For the salad, prepare a green salad, with shredded cooked chicken.
187
Sprinkle top with dry chow mein noodles.
188
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender.
189
Remove skin and bones and separate into pieces.
190
Save chicken stock.
191
Use 13 x 9 inch pan (sprayed with Pam).
192
Slice 1 onion thin and lay on top of bread.
193
Sprinkle celery, poultry seasoning on top.
194
Lay chicken pieces on top.
195
Melt margarine and pour over chicken pieces.
196
Combine mushroom soup, cream of chicken soup and pour on top.
197
Cover the top with sharp cheese sliced all over the top.
198
Bake until done.
199
Simmer chicken until tender.
200
Cook broccoli in salted water, drain.
201
Arrange broccoli in greased casserole dish.
202
Place halved chicken breasts on top of broccoli.
203
Combine soup, mayonnaise and lemon juice.
204
Pour over chicken.
205
Sprinkle cheese and bread crumbs on top.
206
Bake at 350 degrees for 25 minutes.
207
Prepare rice or potatoes for 6 people and serve.
208
Preheat oven to 350 degrees.
209
Mix chicken (bite-size pieces), broccoli, cheese and soup together.
210
Pour into 8 x 11 inch casserole dish.
211
Place croutons on top.
212
Bake at 350 degrees for 1/2 hour or until hot.
213
Flour to thicken gravy
214
Water 1 double crust
215
Preheat oven to 400 degrees.
216
Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
217
Pick meat off and cut into bite-size pieces.
218
Refrigerate chicken and broth separately overnight.
219
Next day, remove fat from broth as well as carrots and celery.
220
Add onion soup and bring to boil.
221
Thicken gravy with flour-water paste.
222
Strain gravy to remove onions.
223
Put chicken in bottom crust.
224
Pour gravy on top.
225
Place top crust and bake at 400 degrees for 30 minutes.
226
Preheat skillet (medium heat), uncovered.
227
Add butter or margarine and allow to melt.
228
Place chicken pieces into skillet and brown on both sides.
229
Season with salt and pepper.
230
Remove chicken from skillet.
231
Reduce heat to "simmer" and add rice.
232
Combine soup, water and bouillon.
233
Pour 1/2 mixture over rice.
234
Replace chicken pieces into skillet onto rice.
235
Pour remaining soup mixture over chicken.
236
Cover and simmer, 35 to 40 minutes or until chicken is done.
237
Combine first 7 ingredients and set aside.
238
Cut chicken into 1 inch cubes.
239
Add to marinade, mix well, cover and chill for 6 hours or overnight.
240
Heat broiler.
241
Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.
242
Garnish with onion rings, tomatoes, and coriander leaves and serve.
243
Paul Prudhomynes seafood magic 10 oz. pounded chicken breast
244
Cooked linguini 3 sliced mushrooms 1 diced tomato
245
Pat the chicken in the seasonings, then in a very hot fry pan, sear the chicken on both sides until it is done.
246
Add the honey, mustard and cream.
247
Cook for 5 minutes at medium heat. toss in linguini.
248
Sliced onion 1 lg. jar spaghetti sauce
249
Wash chicken.
250
Mix flour, salt, pepper and garlic together.
251
Coat chicken, brown in oil, then drain.
252
Top chicken with peppers and onions (sliced).
253
Add sauce on top.
254
Cover and simmer about 1 hour.
255
Serve with spaghetti.
256
In a measuring cup, combine wine, lemon juice and garlic.
257
Pound each breast until 1/4 inch thick and lightly coat with bread crumbs.
258
Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.
259
Stir wine mixture and pour over chicken in skillet.
260
Sprinkle on parsley and let simmer 5 minutes.
261
Serve with pan juices.
262
Bread crumbs 2 eggs 1 bouillon cube
263
Dip boneless, skinless chicken breast in bread crumbs and eggs.
264
In a large skillet, heat olive oil, butter, garlic and melt bouillon cube.
265
Make sure to put heat on low so oil doesn't burn.
266
When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth.
267
Simmer until hot.
268
Add Mozzarella cheese to top chicken.
269
In a 12 inch skillet, heat oil and brown the chicken; drain.
270
Stir in tomatoes, mushrooms and garlic combined with soup mix.
271
Simmer covered for 45 minutes or until chicken is tender.
272
Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.
273
5 lbs. cut up cooked chicken 1 pt. sour cream
274
1 pkg. Pepperidge Farm stuffing mix Mix soups, sour cream and milk.
275
Add chicken.
276
Mix all ingredients and layer in baking dish alternating with stuffing mix.
277
Bake at 350 degrees for 1 hour.
278
781350 -- SWEET & SOUR CHICKEN 1 frying chicken, cut up
279
Rinse chicken, place skin side up in oiled pan.
280
Pour melted butter over chicken.
281
Sprinkle chicken with salt, pepper, ginger, diced celery.
282
Bake chicken at 325 degrees for about 20 minutes.
283
Drain pineapple juice into cup.
284
Blend in brown sugar, water, soy sauce, vinegar, cornstarch.
285
Pour mixture over chicken in pan.
286
Top with pineapple chunks and pepper.
287
Boil chicken until done.
288
Save water (use this to boil rice in).
289
Cut chicken into tiny squares.
290
Brown in butter and sherry.
291
Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings.
292
Bring to boil and simmer for one hour.
293
Serve over rice.
294
Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.
295
Bread crumbs or crushed corn flakes 2 to 2 1/2 cut up chicken
296
Mix first three ingredients and dip chicken.
297
Coat with crumbs or flakes.
298
Bake on greased pan or roll lined pan.
299
Bake at 375 degrees for 40 to 45 minutes.
300
Put chicken in very lightly greased baking dish.
301
Top with cheese.
302
Combine soup and wine.
303
Spoon over chicken.
304
Sprinkle with stuffing.
305
Drizzle melted butter over chicken.
306
Bake at 350 degrees 45 to 50 minutes.
307
Lite salt and pepper to taste
308
Heat oil in large nonstick skillet.
309
Add onions green pepper and mushrooms.
310
Cook until slightly tender.
311
Add chicken.
312
Cook, turning chicken frequently until pinkness is gone.
313
Add remaining ingredients.
314
Cover and simmer for 5 to 10 minutes until heated through.
315
Serve over rice.
316
781358 -- ROAST CHICKEN WITH ALMONDS 10 chicken breast halves
317
Spread chicken in very lightly greased baking dish.
318
Cover with 2/3 of the almonds.
319
Mix soups with wine.
320
Pour over chicken and almonds.
321
Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over.
322
Bake at 350 degrees for 2 hours uncovered.
323
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
324
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
325
Remove chicken.
326
Mix remaining apple juice and cornstarch.
327
Stirring constantly.
328
Add remaining ingredients.
329
Arrange chicken on plate.
330
Top with sauce.
331
Cook onion and green pepper in butter until tender.
332
Add soup and milk.
333
Add chicken and remaining ingredients.
334
Heat and serve on toast or cooked rice.
335
Heat oil in a large skillet or wok.
336
Saute all ingredients except soy sauce over high heat.
337
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.
338
Toss with soy sauce.
339
Bone chicken, wrap in slice of ham.
340
Mix other ingredients together.
341
Place chicken in baking dish and pour other ingredients over top.
342
Bake about 2 hours at 325 degrees. (Yum Yum!!)
343
Coat each half breast with seasoned flour.
344
Melt margarine in pan and saute each side over medium heat until lightly browned.
345
Add orange juice and cover.
346
Cook about 15 to 20 minutes more on reduced heat until done.
347
Serve over rice, if desired, with the sauce.
348
Chicken pieces, about 2 lbs.
349
Mix rice, soups, water and put in greased 13 x 9 pan.
350
Place chicken pieces on top and cover with foil.
351
Bake at 325 degrees for 90 minutes.
352
Remove foil and let brown 15 to 20 minutes more.
353
Can be made the day before and ref. until you bake it.
354
Sprinkle pepper and salt
355
Combine all ingredients in an oven proof dish.
356
Brush chicken with melted butter and sprinkle with salt and pepper.
357
Arrange on top of casserole mixture.
358
Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done.
359
Can be fixed ahead of time, and then baked.
360
Oil for browning 1 c. water
361
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
362
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water.
363
Cover and cook on slow flame after first boil, for 2 hours.
364
Remove chicken, should be soft.
365
Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
366
3 slices (4 oz.) Swiss cheese, cut in half
367
3 slices (4 oz.) boiled ham, cut in half
368
Flatten chicken breast.
369
Top each with 1/2 slice cheese, then ham.
370
Secure with toothpicks.
371
In skillet brown chicken side down in margarine or butter.
372
Stir in soup, milk and cover.
373
Cook over low heat for 20 minutes.
374
Stir now and then.
375
Top with parsley.
376
Combine all ingredients in a glass or ceramic container and mix well.
377
Marinate chicken for 12 to 24 hours then either grill or broil.
378
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish.
379
Add enough teriyaki to your taste.
380
Cut chicken in pieces to place on skewer.
381
Put in marinade overnight.
382
Put chicken on skewers.
383
Cook over grill.
384
While cooking baste well with marinade.
385
Serve with vegetables over rice.
386
Cut up chicken
387
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
388
Cut up chicken
389
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
390
Cook and drain broccoli.
391
Arrange in 10 x 6 x 2 baking dish.
392
Combine sour and milk.
393
Pour over turkey.
394
Sprinkle with cheese.
395
Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly.
396
Combine, cornstarch, ginger, garlic, sugar and salt.
397
Roll chicken in mixture.
398
Brown chicken in butter and combine 2 tablespoons soy sauce, one half cup water and one quarter cup apple juice.
399
Pour liquid over browned chicken.
400
Cover and simmer 20 minutes or until fork tender.
401
Stir once, add bamboo shoots.
402
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix.
403
Left over, add to chicken stir until thick.
404
Serve hot garnished with French fried walnuts.
405
Make by heating one half cup or more walnuts in boiling water five minutes.
406
Remove skins, dry and fry until brown.
407
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs.
408
Stir in broth, eggs, salt, celery, onion, chicken and mushrooms.
409
Spoon into a greased 2 quart casserole.
410
In a saucepan, melt butter, brown remaining cracker crumbs.
411
Sprinkle over casserole.
412
Bake at 350 degrees for 1 hour.
413
1 pkg. Knorr's Onion Soup Mix Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.
414
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano.
415
Cover and simmer 5 to 10 minutes.
416
Add avocado slices.
417
Mound rice and chunks of cheese in soup bowls.
418
Ladle in hot soup.
419
Worcestershire Sauce 1/4 c. yogurt or light cream
420
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
421
Add vegetables and turn to glaze.
422
Drain excess fat.
423
Pour white wine worcestershire sauce over all.
424
Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
425
Stir in yogurt or cream and warm through.
426
Mix together cracker crumbs and butter; set aside.
427
Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice.
428
Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs.
429
Bake at 400 degrees for 20 to 30 minutes or until bubbly.
430
Cover with remaining buttered crumbs and brown.
431
1 lb. chicken breasts, boned and cut into strips
432
Bring water to a boil.
433
Stir in rice.
434
Cover, remove from heat, let stand 5 minutes.
435
Meanwhile, cook and stir chicken in hot oil until lightly browned.
436
Stir in soup, milk, mustard and cheese, Add broccoli and pimento.
437
Bring to a full boil.
438
Reduce heat and simmer 2 minutes.
439
Pour over rice.
440
781379 -- CHICKEN AND DUMPLINGS 1 stewing chicken, cut into pieces 4 c. water
441
Combine first seven ingredients in a large covered pot.
442
Bring to a boil.
443
Reduce to a simmer for 2 1/2 hours.
444
Remove chicken to plate.
445
Strain broth, measure and add enough water to make 3 cups liquid.
446
Mix together flour and milk.
447
Return broth to pan and bring to a boil.
448
Stir in flour and milk mixture.
449
Cook until thickened, stirring constantly, and simmer 3 to 5 minutes.
450
Return chicken pieces to gravy and cover.
451
Prepare dumplings.
452
Drop by spoonfuls into gently bubbling gravy.
453
Cover pan and cook 20 to 25 minutes.
454
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.
455
Bake squash at 350 degrees for 45 minutes in 1" water.
456
When squash is baked, brush with butter and syrup.
457
Bake 5 minutes more.
458
Melt 2 tablespoons margarine in skillet and cook chicken slowly.
459
Season with pepper and garlic powder.
460
Cook rice in chicken broth until done.
461
Add raisins, almonds, orange peel and chicken to rice.
462
Scoop into squash, using squash as a bowl.
463
Rinse chicken breasts and pat dry.
464
In bowl, combine sour cream, lemon juice and seasonings.
465
Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream.
466
Cover; refrigerate overnight.
467
Remove chicken breasts, taking up as much of sour cream mixture as possible.
468
Roll chicken in bread crumbs to coat well.
469
Place in baking dish.
470
Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes.
471
Pour remaining butter sauce over chicken and bake 5 minutes more.
472
781382 -- CHICKEN IN SOUR CREAM GRAVY 2 sm. fryer chickens, cut up
473
Season chicken with salt and pepper.
474
Saute in butter until golden brown.
475
Place chicken and drippings in casserole.
476
Cover with milk.
477
Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender.
478
Add parsley and sherry.
479
Cook 5 to 10 minutes more.
480
Add sour cream and stir into gravy.
481
Keep in oven another 5 minutes or more.
482
Check for doneness.
483
Arrange chicken in a shallow baking dish so that pieces do not overlap.
484
Cover with mushrooms.
485
Combine undiluted soup, sherry and sour cream, blending well.
486
Pour over chicken, completely covering it.
487
Dust with paprika.
488
Bake at 350 degrees for 1 1/2 hours.
489
In a large bowl, mix the wine, soy sauce and garlic powder.
490
Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator.
491
Drain chicken, reserving marinade.
492
In a shallow dish, mix the flour, salt and pepper.
493
Lightly dredge chicken, one piece at a time, in the flour.
494
In a large frying pan, heat the oil until moderately hot.
495
Add chicken and cook, turning, until brown on all sides.
496
Add honey to reserved marinade and pour over chicken.
497
Cover and simmer for about 15 to 20 minutes or until tender.
498
Transfer chicken to serving platter and spoon sauce over it.
499
Serve over buttered noodles.
500
Butter 1 1/2-quart casserole dish.
501
Cook noodles according to package, drain and pour into dish.
502
Top with cooked chicken and chicken soup.
503
Mix butter with stuffing mix and put on top of soup.
504
Pour milk over the top of casserole.
505
Bake at 350 degrees for 25 minutes.
506
781386 -- CHICKEN CASSEROLE 1 (10 oz.) box Wheat Thins, crushed 2 c. chicken, cooked and diced 1 (15 oz.) can asparagus, cut spears 1 (8 oz.) can water chestnuts, sliced
507
Combine soup and mayonnaise.
508
Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish.
509
Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese.
510
Top with remaining soup and mayonnaise mixture.
511
Melt butter and combine with remaining Wheat Thins.
512
Sprinkle evenly over casserole.
513
Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
514
Pound chicken flat; set aside.
515
In butter, saute shallots; add mushrooms and saute 2 to 3 minutes.
516
Add wine and lemon juice; let simmer 6 to 7 minutes.
517
Dredge chicken in flour and season if desired.
518
Saute in oil in frying pan.
519
Add cream to mushroom mixture and heat until reduced.
520
On warm serving plates, place mushrooms over chicken breasts.
521
Sprinkle with chopped parsley and serve immediately.
522
Cut the cooking onions, ginger and garlic into smaller pieces.
523
Put them into a food processor and mince finely.
524
Skin and cut potatoes into quarters.
525
Mix the curry powder with some water to make a paste.
526
Heat oil in a non-stick Dutch oven.
527
Stir-fry the minced onion mixture until fragrant.
528
Add in the curry paste and stir-fry, mixing well for 2 minutes.
529
Add the chicken and potatoes.
530
Mix well.
531
Cook, covered, for about 2 minutes.
532
Add sour cream and water.
533
Mix well.
534
Bring to boil and reduce heat to simmer.
535
Cook, covered, on low heat for about 30 minutes.
536
Cut the cooking onions, ginger and garlic into smaller pieces.
537
Put them into a food processor and mince finely.
538
Skin and cut potatoes into quarters.
539
Mix the curry powder with some water to make a paste.
540
Heat oil in a non-stick Dutch oven.
541
Stir-fry the minced onion mixture until fragrant.
542
Add in the curry paste and stir-fry, mixing well for 2 minutes.
543
Add the chicken and potatoes.
544
Mix well.
545
Cook, covered, for about 2 minutes.
546
Add sour cream and water.
547
Mix well.
548
Bring to boil and reduce heat to simmer.
549
Cook, covered, on low heat for about 30 minutes.
550
Combine chicken, onion, cream cheese and chilies.
551
Spoon into flour tortilla and roll up.
552
Place in greased Pyrex baking dish seam side down.
553
Combine soup, water and sour cream.
554
Pour over top of tortillas.
555
Bake in preheated 350 degree oven for 35 to 40 minutes.
556
Sprinkle with cheddar cheese and heat to melt.
557
May be served with rice and beans.
558
May be frozen but omit cheese before freezing.
559
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes.
560
Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently.
561
Reduce heat and add chicken with soy sauce and broth.
562
Simmer, covered, for 20 to 25 minutes or until rice is tender.
563
Remove cover for last few minutes.
564
Stir in onion, green pepper and celery.
565
Cook, uncovered, over medium heat until liquid is absorbed.
566
Push rice mixture to side of skillet and add eggs.
567
Cook until almost set, then blend into rice.
568
Stir in lettuce and serve at once.
569
Combine first five ingredients.
570
Stir in oil and set aside 1/4 of mixture.
571
Put remaining in bottom of 9" pie plate.
572
Bake 10 minutes at 350 degrees.
573
Combine rest of ingredients and put into crust.
574
Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
575
Cut chicken into 1" wide strips.
576
Sprinkle with salt, pepper, garlic powder and curry powder.
577
Roll strips in flour.
578
Heat butter or margarine in a large skillet.
579
Brown chicken pieces on all sides.
580
Add mushrooms, Amaretto di Saronno, grated rind and juice.
581
Simmer 5 minutes.
582
Mix chicken broth and cornstarch.
583
Stir mixture into skillet.
584
Stir over low heat until mixture bubbles and thickens.
585
Season to taste with salt, if necessary.
586
Spoon mixture into patty shell.
587
Garnish with parsley and diced tomato, if desired.
588
Skin breasts, roll and brown in butter and olive oil.
589
Put breasts in roaster.
590
Add flour to oil and butter and add remaining ingredients.
591
Cook a few minutes and pour over chicken in roaster.
592
Cover roaster and bake at 325 to 350 degrees for about 2 hours.
593
If freezing (sauce is better after frozen for a week), bake for only 1/2 hour.
594
Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.
595
Fresh mushrooms, sliced 1/4 c. sherry or madeira
596
In a bowl, combine soup, sour cream, wine and mushrooms.
597
Place chicken in a 9" x 13" dish and cover with ham slices.
598
Pour sauce over chicken, reserving a small amount for later.
599
Sprinkle with paprika.
600
Bake, covered, for 45 minutes to 1 hour at 350 degrees.
601
When done, cover with cheese and the remaining sauce.
602
Bake an additional couple minutes until the cheese melts.
603
Cook rice by package directions.
604
Beat egg white and add to rice.
605
Spoon rice onto chicken half.
606
Cover with other half.
607
Separate dough into 4 pieces, using 2 rolls for each piece.
608
Roll each piece with a rolling pin until thin.
609
Wrap one thin piece of dough around chicken, covering completely.
610
Place chicken in baking pan and brush with egg yolk.
611
Cover pan with foil.
612
Bake at 350 degrees for 30 minutes.
613
Uncover and bake another 20 to 30 minutes until golden brown.
614
Serve with currant sauce (below).
615
Mix together and heat over low heat until melted.
616
Cook pasta, keeping nest together, about 2 minutes; drain well.
617
Sprinkle salt, pepper and garlic powder over chicken.
618
Put chicken in 9" x 13" pan.
619
Spoon some spinach over each chicken breast.
620
Place pasta nest carefully on top of chicken and spinach.
621
Combine soup and water in pan.
622
Bring to a boil.
623
Mix well and pour over nests evenly.
624
Bake at 375 degrees for 1 hour.
625
Combine cheese and sprinkle over pasta.
626
Bake 5 minutes more.
627
781397 -- CHUNKY CHICKEN CASSEROLE 4 chicken breasts, cooked and cut up
628
Mix together soup, mayonnaise and lemon juice.
629
In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese.
630
Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.
631
Arrange dried beef on bottom of greased crockpot.
632
Wrap each piece of chicken with a strip of bacon and place on top of the dried beef.
633
Mix soup, sour cream and flour together.
634
Pour over chicken.
635
Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours).
636
Serve over hot buttered noodles or with rice.
637
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly.
638
Remove from saucepan and set aside.
639
Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth.
640
Cook 1 minute, stirring constantly.
641
Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly.
642
Stir in whipping cream and next five ingredients.
643
Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham.
644
Add enough of remaining 1/2 cup milk for a thinner consistency.
645
To serve, spoon into shells.
646
Yield of sauce is for 10 shells.
647
Either microwave or place on the stove to gently warm.
648
May be served over pasta.
649
Serve with a crisp green salad.
650
Boil noodles in salted water for 8 minutes.
651
Combine noodles, soup, cheese, mushrooms and chicken in a bowl.
652
Stir in sour cream.
653
Place in a greased baking dish and bake at 350 degrees for 30 minutes.
654
Before serving, stir in a bit more cheese.
655
1 tbsp. worcestershire sauce (add to soup mixture)
656
1/3 c. port wine (add to soup mixture)
657
Cook the long grain rice according to directions.
658
Cook the wild rice about 45 minutes after washing it well.
659
Drain both rices and mix together.
660
Cook sausage in frying pan until done; drain grease.
661
Combine both soups and then add chicken broth until medium sauce is attained.
662
Saute in small amount of margarine the celery, garlic, onions and mushrooms until tender crisp.
663
In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture.
664
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
665
Melt 1/2 cup butter or margarine in pan.
666
Add 3 slices of bread that have been cut into crouton-sized pieces.
667
Stir these together and mix until all pieces are moist with butter.
668
Spread the croutons over the casserole and bake. (They are worth the added effort.)
669
Prepare stuffing according to package directions and let cool.
670
Cook chicken, cut breasts in half and lay in 9" x 13" baking dish.
671
Mix soup, milk and sour cream.
672
Pour over chicken.
673
Sprinkle stuffing over soup mixture.
674
Bake, uncovered, for 1 hour at 350 degrees.
675
Fry chicken in margarine until golden brown.
676
Remove to baking dish.
677
Combine rest of ingredients and heat in pan for 5 minutes over low heat.
678
Pour sauce over chicken and cover with foil.
679
Bake at 350 degrees for 25 minutes.
680
Uncover and continue cooking for another 25 minutes.
681
Freshly grated peel of 1 lemon
682
Juice of 3 lemons, or 1 c. lemon juice 1/2 tsp. salt 1/2 tbsp. worcestershire sauce
683
In a stainless steel pot, melt butter slowly.
684
Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce.
685
Simmer, uncovered, for 20 to 25 minutes to blend flavors.
686
Use as a basting sauce on chicken.
687
Sauce may be frozen.
688
781406 -- LEMON CHICKEN SAUTE 6 chicken breast halves, boned and skinned
689
Roll chicken in flour to coat.
690
Spray 10" skillet with non-stick spray.
691
Add margarine and melt.
692
Add chicken breasts.
693
Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes.
694
Turn chicken, cook until lightly browned.
695
Remove chicken and set aside.
696
Stir in teriyaki sauce, lemon juice, garlic and sugar.
697
Return chicken to pan and simmer 3 minutes.
698
Serve over rice.
699
Cook rice as directed on box.
700
Drain.
701
Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish.
702
Mix well.
703
Mix margarine, almonds and Special K.
704
Top the chicken mixture.
705
Bake, uncovered, at 325 degrees for 30 to 40 minutes.
706
781408 -- 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
707
Juice of 1 lime
708
Juice of 1/2 lg. lemon
709
Put the chicken breasts in a shallow bowl.
710
Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices.
711
Blend well.
712
Whisk in olive oil and add pepper.
713
Pour over the chicken and refrigerate overnight, covered.
714
Turn over.
715
Remove from the refrigerator 1 hour before you want to cook and let come to room temperature.
716
Grill approximately 4 minutes per side or until done.
717
Combine first six ingredients in a large Ziploc plastic bag.
718
Add chicken.
719
Seal bag.
720
Marinate in refrigerator for 2 hours, turning bag occasionally.
721
Remove chicken from bag, reserving marinade.
722
Coat grill rack with cooking spray; place on grill over medium hot coals.
723
Place chicken on rack and cook 8 minutes on each side, basting frequently with reserved marinade.
724
Remaining items are for the sandwich.
725
Blend crumbs, cheese, parsley, salt and pepper.
726
Melt butter and add garlic.
727
Pound chicken a bit if necessary.
728
Dip chicken into garlic butter then crumbs.
729
Coat thoroughly.
730
Roll chicken into light roll, secure with toothpick.
731
Place in baking dish.
732
Squeeze juice of lemon over all.
733
Drizzle any remaining butter over.
734
Bake at 350 degrees for 1 hour.
735
In a bowl, mix flour and salt.
736
In another bowl, mix egg and water.
737
In yet another bowl, mix crumbs and cheese.
738
Dip chicken in first bowl, then second bowl, then third bowl.
739
Put chicken in 9" x 13" pan sprayed with Pam.
740
Bake 1 hour at 375 degrees.
741
Cook chicken, preferably by sauteeing in one tablespoon of oil.
742
Coarsely chop meat and set aside.
743
Cook broccoli until tender crisp.
744
Arrange broccoli in a lightly greased 9" x 13" x 2" baking dish.
745
Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli.
746
Arrange chicken over sauce; top with remaining sauce.
747
Cover and refrigerate up to 24 hours.
748
Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated.
749
Sprinkle with cheese; bake an additional 5 minutes.
750
Preheat oven to 350 degrees.
751
Grease low-sided baking dish.
752
Melt butter and add all ingredients except chicken and potato chips.
753
Dip chicken in butter then roll in potato chips.
754
Place chicken in prepared pan and bake for 45 minutes or until tender.
755
Cook spaghetti according to package directions.
756
Melt margarine in large pan and add green pepper, onion and mushrooms.
757
Saute them together until tender.
758
Add the soups, broth, olives, worcestershire sauce and tabasco.
759
Simmer gently for 15 minutes and then add chicken, drained spaghetti and salt and pepper.
760
Remove from heat and add 3/4 of the cheese.
761
DO NOT cook after adding the cheese.
762
Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.
763
Wash and dry chicken parts.
764
Dip into prepared salad dressing.
765
Spoon crumbs over the dressing to cover.
766
Place in foil-lined pan.
767
Sprinkle with salt, pepper and paprika.
768
Bake, uncovered, at 375 degrees for 1 1/4 hours.
769
Marinate chicken at least 4 hours. Grill on low for 1 hour.
770
In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion powder and red pepper.
771
Add bread crumbs and turkey; mix well.
772
Shape turkey mixture into six 3/4" thick patties.
773
Wrap a strip of bacon around outside of each patty and fasten with a wooden toothpick.
774
Place patties on the unheated rack of a broiler pan.
775
Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once.
776
Remove toothpicks before serving.
777
Serve in buns and top with tomato slices and chili peppers, if desired.
778
Put ingredients in heavy pan. Put chicken parts on top. Cover and bake for 1 1/2 to 1 3/4 hours at 350 degrees.
779
Preheat oven to 350 degrees.
780
In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken.
781
Separate rolls into 4 six inch squares.
782
Spoon 1/4 of the mixture into each square.
783
Bring corners together and seal.
784
Place on ungreased cookie sheet.
785
Brush with melted margarine and sprinkle with seasoned bread crumbs.
786
Bake for 20 to 25 minutes.
787
Combine first 6 ingredients.
788
Spoon into prepared pie crust.
789
Cover with top crust; crimp edges to seal.
790
Slit top crust.
791
Bake at 375 degrees for 40 minutes.
792
Cool 10 minutes. (6 servings)
793
Slice breasts into serving size pieces.
794
Place chicken in slightly beaten egg for 1 hour.
795
Refrigerate.
796
Saute mushrooms and set aside.
797
Roll chicken pieces in bread crumbs and fry in margarine until brown (10 minutes).
798
Place chicken in 9 x 13 dish and put mushrooms on top.
799
Heat oven to 325 degrees.
800
Bake for 10 to 15 minutes.
801
Then add cheese on top.
802
Put chicken back in oven until cheese melts.
803
Preheat oven to 350 degrees.
804
Rinse chicken and pat dry.
805
Combine crumbs, cheese, parsley and salt.
806
In saucepan, melt butter; beat in mustard, Worcestershire and garlic.
807
Dip chicken in butter, then roll in crumbs.
808
Pat in shallow pan.
809
Bake 1 hour or until golden.
810
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
811
Combine all ingredients thoroughly.
812
Turn into buttered 2 quart casserole.
813
Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted.
814
1 pkg. Lipton onion soup mix (dry)
815
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.
816
Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture.
817
Melt butter, fry chicken until browned.
818
Add brandy, flame.
819
Add broth, simmer covered 10 minutes or until done.
820
Add sour cream, warm and serve.
821
Bake covered for 2 hours at 350 degrees.
822
Put rice on bottom of casserole dish, then lay chicken on top of rice.
823
Pour soup and rice mixture on top.
824
Cover.
825
Good "do ahead".
826
781428 -- CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO 1 chicken, cut up
827
Remove excess fat from chicken pieces.
828
Rub on garlic powder and cayenne.
829
Let stand 30 minutes.
830
In a bowl combine onions, pepper and celery.
831
Set aside.
832
Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag.
833
Add chicken pieces and shake.
834
Reserve 1/2 cup flour.
835
In a heavy skillet heat 1 inch oil to very hot.
836
Fry chicken until brown (5-8 minute side).
837
Drain on paper towels.
838
Pour cooled oil into glass measuring cup.
839
Scrape pan bottom and return 1/2 cup oil to the pan.
840
Place pan over heat; whisk in remaining 1/2 cup flour.
841
Cook; whisk constantly until roux is red brown (3-4 minutes).
842
Don't scorch.
843
Remove from heat and add vegetables.
844
Cook until vegetables are soft.
845
Scrape pan bottom.
846
Place stock in large Dutch oven.
847
Bring to boil.
848
Add roux mixture tablespoons at a time.
849
Reduce heat to simmer; stir in Andoville sausage and minced garlic.
850
Simmer 45 minutes.
851
Bone cooked chicken; cut meat into 1/2 inch chunks.
852
Stir in chicken.
853
Wrap slice bacon around each half breast.
854
Fasten with toothpick.
855
Layer shredded beef on bottom of open pan.
856
Top with breasts.
857
Cover with mix of soup and sour cream.
858
Bake at 300 degrees, covered with foil for first hour.
859
Turn to 250 degrees and bake 2 more hours.
860
Baste at halfway time.
861
Remove foil for last 1/2 hour cooking.
862
Remove toothpicks.
863
A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion.) Barbara Hayes Joetta Wells
864
Heat oven to 350 degrees.
865
Lightly grease 2 (2 quart) shallow baking dishes.
866
Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.
867
Place half broccoli in bottom of each baking dish.
868
Top with half the chicken.
869
Pour soup mixture over each; spread to cover; sprinkle with cheese.
870
Bake 25-30 minutes until lightly browned.
871
Scatter onions over tops.
872
Bake 5-7 minutes more.
873
To freeze: Cool, wrap tightly in foil and freeze up to 3 months.
874
Unwrap and bake 10 minutes longer.
875
Chapter KQ, IL Submitted by Colleen Wise
876
Mixed with 1/2 stick melted margarine
877
Toss all ingredients, except Ritz crackers.
878
Place in 9 x 11 inch casserole.
879
Sprinkle with cracker crumbs.
880
Bake for 45 minutes at 350 degrees.
881
Bubbly and brown.
882
781432 -- CHICKEN CASSOULET 1 1/2 c. dry navy beans 1 whole med. sized chicken breast, cut into bite-sized pieces
883
Vegetable cooking spray 4 oz. turkey Polish kielbasa, sliced
884
Rinse and sort beans.
885
Cover with 6 cups water and boil 3 minutes.
886
Remove from heat.
887
Cover and let stand 1 hour.
888
Drain and rinse spray.
889
Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery.
890
Saute until lightly brown.
891
Add beans, carrots, remaining ingredients and 4 cups water.
892
Simmer about 1 hour, stirring occasionally.
893
Check seasonings.
894
I sometimes add chicken bouillon.
895
Very low calories.
896
About 3 g fat and 35 mg cholesterol.
897
Combine water and soup; blend.
898
Reserve 1/2 of noodles for top of casserole.
899
Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly.
900
Put reserve noodles on top.
901
Bake 20-25 minutes in 375 degree oven.
902
Layer chicken pieces on bottom of greased casserole dish.
903
Then broccoli.
904
Mix remaining ingredients and pour on top of chicken and broccoli.
905
Cover with shredded Cheddar cheese.
906
Bake at 350 degrees for approximately 20-30 minutes.
907
Bake chicken in 350 degree oven for 30 minutes.
908
Baste with sauce for the last 15 minutes and finally top with crumbled bacon.
909
Preheat oven to 350 degrees.
910
Grease 9 x 13 inch baking dish.
911
Melt butter in large skillet and brown chicken.
912
Transfer to prepared dish.
913
Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl.
914
Add white pepper to taste.
915
Spoon over chicken.
916
Bake 45 minutes.
917
Sprinkle with parsley and serve over rice or noodles.
918
Brown chopped onion in oleo.
919
Add soups, chicken broth and green chilies.
920
Beat until smooth.
921
Add chopped chicken to sauce.
922
Heat just to boiling.
923
Layer tortillas, sauce until large casserole dish is full.
924
Top with grated cheese.
925
Bake at 350 degrees for 20-30 minutes or until bubbly.
926
Lightly brown chopped onion in oil or margarine.
927
Add chilies, enchilada sauce, soup and chicken.
928
Mix and heat.
929
Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them.
930
Cover with grated cheese.
931
Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese.
932
Bake at 350 degrees for 45 minutes.
933
Cook noodles until tender, drain and rinse.
934
Mix soup, milk, salt and poultry seasoning in a saucepan and heat.
935
Beat cheeses together; then mix in olives, onions and parsley.
936
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.
937
Repeat layers.
938
Top with crumbs.
939
Bake at 375 degrees for 30 minutes.
940
Let stand 10 minutes before serving.
941
Freezes.
942
Mix all ingredients in large bowl.
943
Refrigerate overnight.
944
Turn into buttered 9 x 13 inch glass casserole.
945
Bake at 350 degrees for 1 1/4 hours.
946
Tuna, shrimp or crab meat may be substituted for chicken.
947
STUFFING:-- 4 c. soft bread crumbs
948
Mix all stuffing ingredients together.
949
Stuff each breast secure with picks, skewers or thread.
950
Put flour, salt, paprika and pepper in paper or plastic bag.
951
Shake each piece of chicken to coat.
952
Slather breasts with melted butter.
953
Bake at 325 degrees for 1 to 1 1/2 hours, turning once.
954
Sprinkle with parsley.
955
Serve with mushroom sauce.
956
Mix all ingredients except butter and corn flakes.
957
Place in ungreased 13 x 9 x 2 inch casserole.
958
Melt butter and mix with corn flakes.
959
Spread over casserole and bake at 350 degrees for 45 minutes.
960
All ingredients may be mixed ahead except corn flakes and butter.
961
This should be put on just before baking.
962
Casserole should be eaten as soon as baked.
963
Grill and enjoy.
964
Chapter HD, NE 781444 -- CHICKEN & SHRIMP CASSEROLE 1/2 c. flour 1 lg. frying chicken, cut into serving pieces 1 onion, diced
965
Dredge chicken in flour.
966
Brown lightly in skillet.
967
Place in casserole.
968
Saute onion lightly.
969
Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry.
970
Simmer 10 minutes.
971
Pour sauce over chicken.
972
Cover and bake at 350 degrees for 1 hour.
973
When ready to serve, uncover casserole and add shrimp.
974
Cover shrimp with sauce and bake 10 minutes more at 350 degrees.
975
Can be served over rice.
976
Place 1 crust in bottom of 9 inch pie pan.
977
Use egg wash on crust.
978
Mix chicken, Veg-All, soup, milk or sherry, salt and pepper.
979
Place in crust.
980
Top with other crust; seal.
981
Use egg wash and then make slits.
982
Bake at 350 degrees for 40 minutes.
983
Do not put on cookie sheet.
984
Combine chicken, soup and broth.
985
Place in 9 x 13 inch dish.
986
Make batter by combining remaining ingredients.
987
Pour over chicken mixture.
988
Bake at 425 degrees for 30 minutes.
989
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake).
990
Combine chicken and remaining ingredients; spoon into pie crust.
991
Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute.
992
Cut slits in top.
993
Bake at 400 degrees for 45-50 minutes.
994
Let stand 10 minutes before serving.
995
Combine mayonnaise and mustard in a small bowl; stir well.
996
Combine wheat germ and next 3 ingredients in a shallow bowl.
997
Brush each chicken breast with mustard mixture, dredge in bread crumb mixture.
998
Place chicken in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray.
999
Cover and bake at 350 degrees for 40 minutes.
1000
Uncover and bake an additional 20 minutes or until chicken is tender.
1001
Bake chicken 45 minutes in broth and water.
1002
Remove chicken, cool and cube.
1003
Cook noodles in broth and water according to package directions, being careful not to overcook.
1004
Drain, put in bottom of 13 x 9 x 2 inch greased casserole.
1005
Drizzle butter over noodles.
1006
Mix all remaining ingredients except chicken.
1007
Add chicken on top of noodles; then spread sour cream mixture over all.
1008
Sprinkle top with paprika.
1009
Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.
1010
781450 -- ITALIAN ROAST CHICKEN 1 fryer, cut up & washed 2-3 tbsp. oil (for baking sheet pan)
1011
Place chicken in oven baking sheet covered with 2-3 tablespoons oil.
1012
Dice garlic over chicken pieces.
1013
Sprinkle other seasonings over chicken.
1014
Bake at 350 degrees for 1 hour approximately.
1015
Dip chicken in yogurt and roll in cracker crumbs.
1016
Place chicken in baking dish and bake in 350 degree oven 30 minutes on each side.
1017
18 pineapple cubes, canned 1 whole green pepper, cut into 1" long thin slices 1 c. sliced raw celery
1018
Prepare sauce first by combining all ingredients except cornstarch.
1019
Simmer for 30 minutes.
1020
Thicken with cornstarch diluted in a little water.
1021
Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly.
1022
Add sweet and sour sauce, salt and pepper to taste.
1023
Combine chicken, water chestnuts, peas, soup and sour cream.
1024
Place in 7 x 11 inch greased casserole.
1025
Top with crackers mixed with oleo and poppy seeds.
1026
Bake 30 minutes at 350 degrees or until bubbly.
1027
On waxed paper, combine flour, sage and thyme.
1028
Coat chicken lightly with flour mixture.
1029
In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side.
1030
Stir in soup and 1/2 cup water, stirring to loosen browned bits.
1031
Reduce heat to low.
1032
Cover; simmer 5 minutes or until chicken is fork tender.
1033
Serve over hot cooked rice.
1034
Cook and drain noodles.
1035
Combine all ingredients except Swiss cheese.
1036
Place in 9 x 13 inch pan; top with Swiss cheese.
1037
Bake at 350 degrees for 45 minutes.
1038
Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped 1/2 c. pimento (4 oz. can)
1039
Mix all ingredients except half of cheese.
1040
Cover with foil.
1041
Bake at 350 degrees for 45 minutes.
1042
Remove foil and add remainder of cheese and heat until melted.
1043
This is great with a green salad and hot French bread.
1044
White pepper to taste 1 c. grated (freshly) Parmesan cheese
1045
Combine all ingredients except cheese.
1046
Place mix in 13 x 9 inch casserole (greased).
1047
Can be frozen.
1048
When ready to bake sprinkle cheese over top.
1049
Bake at 350 degrees for 25-30 minutes or until bubbly.
1050
1 (18 oz.) jar apricot preserves 1 (8 oz.) bottle Russian dressing 1 env. onion soup mix Place chicken in large shallow baking dish.
1051
Combine remaining ingredients and pour over chicken, trying to coat all pieces.
1052
Bake at 350 degrees for 75 minutes.
1053
Serve with brown rice and spoon some of the sauce over it.
1054
In spite of unusual ingredients, it is delicious.
1055
Saute shrimp and garlic in butter until shrimp are pink about 2 minutes.
1056
Stir in cornstarch and cook 1 minute.
1057
Add broth, tomatoes, pepperoni, peas and cayenne pepper.
1058
Bring to a full boil, stirring occasionally.
1059
Stir in rice and saffron.
1060
Cover and remove from heat.
1061
Let stand 5 minutes.
1062
Fluff with fork.
1063
Rinse turkey and dry.
1064
Combine parsley and next 5 ingredients in blender; process 1 minute.
1065
Sprinkle cavity and outside of turkey with herb mixture.
1066
Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep.
1067
Place turkey into bag according to directions.
1068
Insert meat thermometer.
1069
Bake at 325 degrees until thermometer reaches 185 degrees.
1070
Remove from oven and slit bag open.
1071
Remove turkey and let stand 15 minutes before carving.
1072
Serve with dressing.
1073
Yield 10-12 servings.
1074
Bottled mild salsa 1/2-3/4 lb. mushrooms
1075
In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties.
1076
Broil or grill until they lose their pink color turning once.
1077
Meanwhile, slice mushrooms.
1078
In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently.
1079
In small bowl mix mayonnaise and 1/3 cup salsa.
1080
To serve, cut each roll in half.
1081
Spread mayonnaise mixture on bottom halves of buns.
1082
Top with turkey patties and mushrooms.
1083
Brown chicken in small amount lard with onion, add seasoning and spice, cook slow turning not to stick or burn until done.
1084
781464 -- CASSEROLE CHICKEN 1 whole chicken, cut up 1 (8 oz.) sour cream 1 (10 3/4 oz.) can cream of mushroom soup
1085
1 pkg. dry onion soup mix 1 (3 oz.) can chow mein noodles
1086
Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably.
1087
Combine sour cream, mushroom soup and onion soup mix.
1088
Spread the soup mixture over chicken.
1089
Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
1090
In 3 quart baking dish, combine soup, milk, thyme and pepper.
1091
Stir in vegetables and chicken.
1092
Bake at 400 degrees for 15 minutes or until mixture begins to bubble.
1093
Meanwhile, cut each biscuit into quarters.
1094
Remove dish from oven; stir.
1095
Arrange biscuit pieces over hot chicken mixture.
1096
Bake 15 minutes or until biscuits are golden brown.
1097
1 pkg. Meullers dumpling noodles (serve 6)
1098
Cook noodles per package directions.
1099
Add chicken, soup and milk.
1100
Simmer for 15 minutes and serve hot.
1101
Use 9 x 12 inch pan. 1/2 stick butter 1 onion, sliced thin 1 chicken (may use 2)
1102
Dot butter on chickens - add onions, mushrooms - mix soups together - pour over all - sprinkle with paprika.
1103
Bake 1 hour at 375 degrees.
1104
Melt butter in top of double boiler, add flour and salt, cook until bubbly - add cream, milk and chicken stock, stirring until smooth.
1105
Cook over hot water for 30 minutes.
1106
Just before serving, add the remaining ingredients and heat thoroughly.
1107
Serve over souffle, rice, or cheese shell.
1108
Butter 9 x 13 inch cake pan.
1109
Mix 3/4 bag dressing, chicken, soups and eggs.
1110
Put in dish.
1111
Drizzle with butter and sprinkle with remaining dressing.
1112
Bake at 325 degrees for about 40 minutes.
1113
Mix together ginger, soy sauce, sherry, onion and honey.
1114
Pour on one side of chicken and broil 5 minutes.
1115
Turn and pour remaining ingredients on other side of chicken.
1116
Broil for 3-5 minutes longer.
1117
Scallions to top the meat
1118
Salt and pepper chicken breasts, brown in margarine over medium heat.
1119
When brown add pineapple and sugar.
1120
Continue cooking until liquid is thickened and forms a sauce.
1121
Serve - scant scallions over meat.
1122
781472 -- CHICKEN BROCCOLI VEGETABLE SAUTE
1123
In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides.
1124
Remove chicken; keep warm.
1125
In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often.
1126
Stir in soup, milk and pepper.
1127
Heat to boiling.
1128
Return chicken to skillet.
1129
Reduce heat to low; simmer 5 minutes or until chicken is fork-tender.
1130
Preparation time: 10 minutes.
1131
Cooking time: 20 minutes.
1132
Using palm of hand flatten chicken to even thickness.
1133
Dip chicken into egg then into crumbs to coat.
1134
In skillet over medium heat, in hot margarine, brown chicken on both sides.
1135
Add Prego sauce.
1136
Reduce heat.
1137
Cover; simmer 10 minutes.
1138
Sprinkle with cheeses and parsley.
1139
Cover; simmer 5 minutes or until cheese melts.
1140
Whole chicken, cut up or 5 breasts 6 potatoes, peeled and sliced thin
1141
Preheat oven to 450 degrees.
1142
Pour olive oil in 13 x 9 inch pan.
1143
Add garlic cloves.
1144
Bake cloves until they pop.
1145
Add sliced potatoes and chicken pieces.
1146
Lower oven to 400 degrees and bake 45 minutes.
1147
Turn chicken after 30 minutes.
1148
Season to taste with salt and pepper.
1149
Sprinkle Old Bay on breasts. Heat olive oil in fry pan - medium heat. Saute chicken turning often until done, 5-10 minutes.
1150
Minced or diced onions to taste (optional)
1151
Preheat oven to 350 degrees.
1152
Grease oblong dish.
1153
Mix rice and margarine or butter.
1154
Spread on bottom of greased dish.
1155
Add boiling water on top, then lay chicken parts on top.
1156
Cover dish with foil and bake 1 hour.
1157
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes.
1158
If you want, you can use 2 cups water "plus" one can of chicken broth.
1159
Preheat oven to 350 degrees.
1160
Grease 9 x 13 inch baking dish.
1161
Mix first 6 ingredients; pour into baking dish.
1162
Lay chicken breast on top.
1163
Sprinkle soup mix over chicken.
1164
Cover tightly with foil.
1165
Bake 2 1/2 hours.
1166
Don't peek until 2 1/2 hours done.
1167
Let stand 15-30 minutes before serving.
1168
Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella.
1169
Sprinkle with rest of Mozzarella and Parmesan cheese.
1170
Bake at 350 degrees for 30 minutes or until hot and bubbling.
1171
Cook broccoli and arrange in baking dish.
1172
Add chicken pieces.
1173
Mix soup, mayonnaise, lemon and curry powder.
1174
Pour over chicken.
1175
Sprinkle with cheese, crumbs and paprika.
1176
Bake 1/2 hour at 350 degrees.
1177
Add salt, pepper and flour.
1178
Dredge chicken breasts in seasoned flour mix, shake excess off.
1179
Add butter and vegetable oil to saute pan, cook on medium heat.
1180
Cook chicken breasts for 2 1/2 minutes on each side.
1181
Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost done, add chopped onion.
1182
Drain fat from pan and set aside.
1183
Approximately 4 servings.
1184
Season chicken with salt, pepper and garlic powder.
1185
Brown chicken in large frying pan.
1186
Cover with tomatoes.
1187
Cover pan and simmer 20 minutes.
1188
Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes.
1189
Add black olives and cover with Mozzarella cheese.
1190
Continue to simmer until cheese is melted.
1191
Serve over white rice.
1192
1 can mushrooms 1 whole chicken, cut up
1193
1 pkg. Lipton's onion soup mix Butter a 13 x 9 inch pan.
1194
Mix together rice, soup and mushrooms and spread in bottom of pan.
1195
Place chicken pieces on top of rice mixture and sprinkle with onion soup mix.
1196
Cover with foil and bake at 350 degrees for about 1 1/2 hours.
1197
Put chicken breasts, skin side down, in a 9 x 13 inc pan.
1198
Lay a slice of cheese on each piece.
1199
Melt margarine.
1200
Mix with dressing and sprinkle on to top.
1201
Cover.
1202
Bake at 325 degrees for 2 hours.
1203
Uncover last 40 minutes.
1204
Place chicken breast in 11 x 7 x 1 1/2 inch baking dish.
1205
Combine sour cream, cream of mushroom soup, mushrooms and sherry and pour over chicken.
1206
Sprinkle generously with paprika.
1207
Bake at 350 degrees about 1 to 1 1/4 hours or until tender.
1208
Serve with hot fluffy rice.
1209
Put bite size pieces of chicken in bottom of 9 x 13 inch pan.
1210
Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl.
1211
Put this mix on top of chicken.
1212
Sprinkle poppy seeds over soup mixture.
1213
Melt stick of butter.
1214
Crush crackers.
1215
Mix together, then sprinkle evenly over chicken casserole.
1216
Bake in 350 degree oven for 20-30 minutes, until bubbly and brown.
1217
This is a family favorite!
1218
Wash chicken.
1219
Put several pats of butter or margarine on skin.
1220
Sprinkle with salt and pepper.
1221
Bake in 350 degree oven for approximately 1 hour.
1222
Baste chicken after 30 minutes.
1223
Rice - follow directions on Uncle Ben's boil-in-bag rice - its quick, easy and delicious.
1224
Gravy - when chicken is done, remove it from the pan.
1225
Heat drippings over medium heat on stove.
1226
Gradually add this to chicken drippings as they boil.
1227
You may not need all the flour and water mixture, mix to taste.
1228
Boil slowly for 10 minutes on low.
1229
Serve hot.
1230
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
1231
Ready to cook chicken pieces
1232
Cut off a 40 inch pieces of aluminum foil for each dinner guest.
1233
Fold foil in half.
1234
Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil.
1235
Sprinkle with Worcestershire, salt, pepper and paprika.
1236
Dot with butter.
1237
Fold foil.
1238
Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals.
1239
Turn package every 20 to 30 minutes.
1240
Cook noodles in boiling water.
1241
Drain.
1242
Combine soup, milk, chicken, salt and pepper in saucepan.
1243
Bring just to a boil.
1244
Take off heat and add to noodles in buttered casserole dish.
1245
Sprinkle with bread crumbs.
1246
Bake in 300 degree oven for approximately 30 minutes or until bubbly and brown.
1247
1 pkg. Pepperidge Farm herb dressing mix (sm.)
1248
Place chicken breast in large flat baking dish.
1249
Sprinkle with salt and pepper (salt sparingly).
1250
Place 1 slice of cheese on top of each breast.
1251
Mix can of soup with 1/2 cup milk and pour over chicken.
1252
Melt margarine or butter and mix with dressing mix and spread over chicken.
1253
Bake at 325 degrees uncovered for 1 1/2 hours.
1254
781491 -- SOUTHERN CHICKEN CASSEROLE 1 frying chicken (2 1/2-3 lbs.), cut up 1/2 lb. bacon 4 med. potatoes, pared 1 lg. onion, thinly sliced 781492 -- CHICKEN STIR-FRY FEAST 1 c. raw Uncle Ben's original converted brand rice
1255
4 tbsp. peanut oil or safflower oil, divided 1 lg. carrot, julienned 1 lg. green or red bell pepper, cut into strips 1 lg. onion, sliced 1/4 lb. fresh mushrooms, sliced
1256
Cook rice according to package directions.
1257
Let stand 30 minutes.
1258
Mix remaining cornstarch, sherry and 2/3 cup water; set aside.
1259
Heat 2 tablespoons oil in hot wok or large skillet until hot.
1260
Add chicken and stir-fry 4 minutes; remove.
1261
Heat remaining oil in same pan.
1262
Add carrots, bell pepper and onion; stir-fry 4 minutes.
1263
Add mushrooms; stir-fry 30 seconds.
1264
Stir in chicken and cornstarch mixture.
1265
Cook, stirring until sauce boils and thickens.
1266
Remove from heat; stir in remaining soy sauce.
1267
Serve over rice.
1268
Boil chicken until done.
1269
Set aside chicken broth.
1270
Let breast cool somewhat and then remove meat in pieces.
1271
Put pieces of chicken back in broth. --NOODLES:-- 1 c. all-purpose flour 1/2 tsp. salt 2 eggs, beaten
1272
Mix flour and salt.
1273
Add egg.
1274
Turn dough onto a well floured surface.
1275
Knead and cover, let stand 30 minutes.
1276
Roll dough out onto floured surface, turning dough over and over until paper thin.
1277
Allow dough to dry 1 hour, then cut in strips, then allow noodles to dry completely.
1278
Add noodles to chicken and cook for about 20 minutes.
1279
You can add salt and pepper to taste.
1280
Heat 1 inch salad oil to 370 degrees.
1281
Cut turkey into strips.
1282
Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another.
1283
Mix eggs and milk.
1284
Dip turkey in flour mix, then egg mix, then bread crumbs.
1285
Fry a few pieces at a time about 3 to 5 minutes, until tender.
1286
Drain on paper towels.
1287
Cook sauce until thick over high heat, stirring constantly. Pour sauce over cooked chicken pieces. Serve hot.
1288
Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing.
1289
1 tbsp. molasses 4-5 garlic cloves (or sprinkle garlic powder)
1290
Cut wings in half; cut tip and dispose.
1291
Mix all other ingredients and pour over chicken pieces.
1292
Marinate 7 to 8 hours in refrigerator, covered.
1293
Arrange pieces on cookie sheet and bake, uncovered 1 1/2 hours at 375 degrees. (Turn once after an hour.) Yield: 30 to 40 servings.
1294
Peel of 1/2 lemon
1295
Remove bones and skin from chicken; cut each breast into fourths.
1296
Place chicken in shallow glass or plastic dish.
1297
Mix 1 tablespoon vegetable oil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoon white pepper; pour over chicken.
1298
Turn chicken to coat both sides.
1299
Cover and refrigerate 30 minutes.
1300
Remove chicken from marinade; reserve marinade.
1301
Heat vegetable oil (1 1/2 inches) in wok to 350 degrees.
1302
Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt.
1303
Dip chicken pieces one at a time into batter.
1304
Fry 2 pieces at a time until light brown, 3 minutes.
1305
Drain on paper towel.
1306
Increase oil temperature to 375 degrees.
1307
Fry chicken all at one time until golden brown, turning once, about 2 minutes.
1308
Drain on paper towel.
1309
Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter.
1310
Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling.
1311
Mix 1 tablespoon cornstarch and 1 tablespoon water; stir into sauce.
1312
Cook and stir until thickened, about 10 seconds.
1313
Remove lemon peel.
1314
Garnish with lemon slices; pour sauce over chicken.
1315
Remove skin from chicken breasts and discard.
1316
Cut each into 2 pieces crosswise.
1317
Season to taste with salt and pepper.
1318
Lay a slice of cheese and slice of ham on each piece of breast and roll.
1319
Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs.
1320
Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned.
1321
Preheat oven to 350 degrees.
1322
Shake flour in Reynolds oven cooking bag.
1323
Place in 9x13 inch baking dish.
1324
Add gravy mix, garlic powder, and water.
1325
Squeeze bag to blend ingredients.
1326
Place carrots and celery in bag in even layer.
1327
Sprinkle chicken with seasonings; place on top of vegetables.
1328
Arrange biscuits around chicken.
1329
Close bag with nylon tie; cut 6-inch slits in top.
1330
Bake until chicken is tender, 50-55 minutes.
1331
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.
1332
2 tsp. minced fresh garlic 3 whole boneless chicken breasts, skinned, cut in half
1333
2 tbsp. butter or margarine, melted 6 oz. Mozzarella cheese, cut into strips
1334
Heat oven to 350 degrees.
1335
In 9x13 inch baking pan, melt 3 tablespoon butter in oven.
1336
In medium bowl, stir together remaining sauce ingredients except chicken; set aside.
1337
Place chicken in baking pan, turning to coat with butter.
1338
Spoon sauce mixture over chicken.
1339
Bake 30 to 40 minutes until chicken is no longer pink.
1340
Meanwhile, in small bowl stir together all topping ingredients except cheese.
1341
Place cheese strips over chicken; sprinkle with topping mix.
1342
Continue baking 5 to 10 minutes or until chicken is fork tender and bread crumbs are brown.
1343
In 9-inch baking pan, stir together all marinade ingredients.
1344
Add chicken breasts, marinate, turning once in refrigerator at least 45 minutes.
1345
Prepare grill.
1346
Remove chicken from marinade.
1347
Drain.
1348
Grill chicken 7 minutes, turn.
1349
Continue grilling until fork tender.
1350
Top each piece with cheese.
1351
Continue grilling until cheese melts.
1352
Serve with salsa.
1353
Soak skinless, boned chicken overnight. Cook about 1/2 hour over low coals; longer if done in the oven. Serve over rice.
1354
Cut chicken breasts into 3/4 inch cubes.
1355
In medium skillet, melt butter.
1356
Stir mustard, garlic, parsley, lemon juice in.
1357
Add chicken.
1358
Saute over medium heat 5-10 minutes, turning chicken constantly.
1359
Add bread crumbs and Parmesan cheese and coat chicken evenly.
1360
Spoon into serving dish.
1361
Serve warm or as an hors d'oeuvre or with rice as a main dish.
1362
Saute onion in margarine until golden; blend in paprika.
1363
Add chicken, brown well.
1364
Dissolve bouillon cube in hot water, add to skillet with salt and pepper.
1365
Cover and simmer 35-45 minutes until chicken is very tender.
1366
Dissolve cornstarch in cold water, blend into yogurt.
1367
Stir into skillet.
1368
Heat through.
1369
Serve with Spaetzles, dumplings or noodles.
1370
3-4 c. water (just to cover)
1371
Boil butter, oil, onion, paprika, bouillon and water in a heavy pot, add chicken.
1372
Simmer covered until tender.
1373
Remove chicken, then bone and skin.
1374
Add flour and sour cream mixture and chicken.
1375
Don't boil again.
1376
Serve with cooked rice.
1377
1 pkg. Stove Top stuffing
1378
Mix stuffing mix according to package.
1379
Place pieces of chicken in bottom of 8x8 inch pan.
1380
Top with stuffing.
1381
Mix soup with milk which will be lumpy.
1382
Pour over all.
1383
Cover with aluminum foil and bake for 25 minutes at 350 degrees.
1384
In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender.
1385
Add tomato sauce, garlic salt, salt, and cumin.
1386
Reduce heat and simmer, covered for 15-20 minutes.
1387
To serve, place hot meat mixture on heated tortillas and top with choice of fillings.
1388
Roll up burrito style.
1389
Cook and drain macaroni.
1390
Set aside.
1391
Cook broccoli according to directions.
1392
Drain and set aside.
1393
Fry chicken cubes.
1394
Add chicken, broccoli, mushrooms, and melted margarine to macaroni and season to taste with salt, pepper, and garlic powder.
1395
Place bread crumbs, cheese, and garlic powder in a plastic bag; add chicken pieces one at a time and shake to coat chicken.
1396
Place in shallow baking dish with oil and water.
1397
Shake remainder of bread crumb mixture over chicken.
1398
Drizzle the melted butter or margarine over the top of the chicken.
1399
Bake uncovered for 45 minutes at 350 degrees.
1400
Then add Marsala or sherry, cover with foil and continue to bake at 325 degrees for an additional 15 minutes.
1401
Surprise--No Chicken!!
1402
Place on small wooden sticks.
1403
Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs.
1404
Brown in frying pan.
1405
Place meat in roaster pan with 1 cup water and drippings from frying pan.
1406
Sprinkle with garlic.
1407
Bake uncovered at 350 degrees for 1 hour.
1408
Great with Greek salad and flat bread.
1409
Old time favorite.
1410
781512 -- COUNTRY CHICKEN 3-6 boneless chicken breasts, cut into 2-3 inch strips
1411
Place chicken in bottom of casserole, lay cheese over top.
1412
Add soup and milk, pour over chicken.
1413
Mix together stuffing and melted butter and pour over chicken.
1414
Bake at 325 degrees for 1 1/2 hours.
1415
781513 -- CHICKEN AND WILD RICE 1 1/2 cooked chickens, remove skin and bones
1416
Salt and pepper to taste 1 (8 oz.) pkg. Pepperidge Farm stuffing mix 2 sticks butter
1417
Fill bottom of 9x13 inch pan with cooked chicken.
1418
Cook rice in 2 cups water and mix with chicken.
1419
Add green pepper, soup, milk, salt and pepper.
1420
Mix.
1421
Melt butter and mix with stuffing.
1422
Sprinkle on top of casserole.
1423
Bake at 350 degrees for 30-40 minutes.
1424
Cover pan with foil before baking.
1425
Hot cooked spinach or egg noodles
1426
In 12-inch skillet, melt margarine over medium high heat.
1427
Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
1428
Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
1429
Remove chicken and mushrooms with a slotted spoon.
1430
In a screw top jar, combine chicken broth and flour; shake until blended.
1431
Add mixture to the skillet.
1432
Cook and stir over medium high heat until thickened and bubbly.
1433
Remove about 1/2 cup of mixture from skillet and stir into sour cream.
1434
Return to skillet along with chicken and mushrooms.
1435
Heat through; do not boil.
1436
Serve over hot cooked noodles.
1437
Garnish with lemon slices, if desired.
1438
Mix together above over low heat in saucepan, then add: 1 c. milk 1 c. sharp Cheddar cheese 1/4 c. sherry
1439
Stir over heat until sauce thickens and cheese melts. Broccoli spears
1440
Place broccoli spears on bottom of baking dish with slices of chicken breasts.
1441
Pour sauce over chicken, sprinkle Parmesan or Romano cheese.
1442
Bake at 350 degrees for 30 minutes, serve over rice.
1443
Mix salad dressing, mustard and honey.
1444
Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture.
1445
Grill or broil 8 minutes; turn brush with remaining dressing.
1446
Continue grilling or broiling 8-10 minutes longer or until tender.
1447
Combine mayonnaise, onion, and mustard.
1448
Cut chicken into finger-sized pieces.
1449
Roll chicken in mixture.
1450
Combine bread crumbs and sesame seeds.
1451
Roll chicken in dry mixture.
1452
Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees.
1453
Serve plain or with honey dip. --HONEY DIP:-- 2 c. mayonnaise
1454
Mix together. Refrigerate until ready to serve.
1455
781518 -- CHICKEN DIVAN 1 1/2 to 2 lb. deboned, skinned chicken breasts, cut into pieces
1456
Brown the chicken in the oil until cooked, about 5 minutes.
1457
Add the broth, broccoli and soup and bring to a boil.
1458
Stir in rice, cover and remove from heat.
1459
Let stand 5 minutes.
1460
Top with Parmesan cheese, if desired.
1461
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
1462
Pour salad dressing over chicken fillets in 8x12 inch pan.
1463
Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes).
1464
Place rice, vegetables, and half of onions over chicken.
1465
Combine broth and seasonings.
1466
Pour over all.
1467
Bake additional 25 minutes.
1468
Top with remaining onions.
1469
Bake 2 minutes.
1470
Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 1/2 hour.
1471
Remove breasts temporarily, stir in peppers and onions, add rice.
1472
Place chicken on top skin side up.
1473
Bake at 350 degrees for at least an hour.
1474
Put oil in bottom of pan to cover.
1475
Brown garlic and slice 2 onions very thin and brown.
1476
Add mushrooms.
1477
Add 3 cans tomato paste and cook on low for 15 minutes.
1478
Add 8 cans water, salt, pepper, basil, and parsley.
1479
Cook for 3/4 hour.
1480
Fry sliced peppers until soft and set aside.
1481
Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil.
1482
Put chicken, peppers, sauce, and mushrooms in a large pan and mix well.
1483
If it "hugs" chicken too much, add 1 can water.
1484
Cook about another hour, or so, or until chicken is soft.
1485
Add wine last 20 minutes.
1486
Shake of garlic powder and paprika
1487
Mix egg with 1 tablespoon lemon.
1488
Mix flour with garlic powder and paprika.
1489
Dip chicken in egg, then flour mixture.
1490
Place immediately in frying pan with butter melted.
1491
Brown.
1492
While it is cooking, dissolve boiling water with bouillon cube and lemon juice.
1493
After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes.
1494
Liquid mixture can be doubled for more gravy.
1495
Plum or Sweet & Sour Sauce
1496
For Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain.
1497
Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well.
1498
Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water.
1499
To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center.
1500
Place wontons on a greased baking sheet.
1501
Brush the wontons with melted margarine or butter.
1502
Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp.
1503
Serve with Plum or Sweet & Sour Sauce.
1504
T4544 Wire Shop Tracking System Support
1505
1 pkg. chicken wing drumettes (3-4 lb.) or 1 med. sized chicken (3-4 lb.), cut into sm. pieces
1506
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces.
1507
Lemon grass can only be purchased at an oriental food store.
1508
Put water in a pan big enough to hold all ingredients.
1509
Add all spices.
1510
Stir until mixed.
1511
Add chicken and onion.
1512
Cook on high until boiling, then lower temperature to medium.
1513
Stir well, then cover.
1514
Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes).
1515
Stir every 10 minutes so chicken is coated evenly with the sauce.
1516
More water can be added if a thinner sauce is desired.
1517
Serve with steamed rice.
1518
In a large saucepan, saute onion in butter and oil.
1519
Add chicken to onion and brown well on all sides; salt and pepper lightly.
1520
Add wine and simmer 5 minutes.
1521
Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender.
1522
Remove chicken to platter; cover and set aside.
1523
Measure liquid; add hot water to equal 3 cups.
1524
Bring to a boil; add rice and simmer 20 minutes or until rice is tender.
1525
Stir occasionally.
1526
Correct seasoning.
1527
Gently brown butter and pour over rice.
1528
Top with chicken; cover and keep warm.
1529
To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese.
1530
T4544 Records
1531
Prepare grill.
1532
In a 9 inch square baking pan, stir together all marinade ingredients.
1533
Add 2 whole chicken breasts, skinned and halved.
1534
Marinade for at least 45 minutes in the refrigerator.
1535
Turn once.
1536
Remove chicken from marinade and drain.
1537
Grill chicken over hot coals 7 minutes.
1538
Continue grilling until fork tender (6-8 minutes).
1539
Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt.
1540
Serve with salsa.
1541
T4544 SDR 1
1542
Ginger slice 3-4 split chickens
1543
Bake at 350 degrees for 1 hour.
1544
Baste while cooking and bake in all the sauce.
1545
Cut chicken and pork in small pieces.
1546
Mix with sauce.
1547
Cook for 1/2 hour or until tender.
1548
Serve hot.
1549
Place apples in bottom of lightly oiled casserole dish.
1550
Put chicken breasts over apples.
1551
Combine orange juice and honey in a cup.
1552
Spoon 1 tablespoon of mixture over each piece.
1553
Cover casserole and bake 45 minutes at 350 degrees.
1554
Uncover casserole.
1555
Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered.
1556
Garnish with orange slices.
1557
T4544 LAC
1558
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning.
1559
Add the chicken livers and shake them all about, until coated.
1560
Put them into frying pan with butter added and fry until well done and brown.
1561
Boil first 5 ingredients and cook 20 minutes or until chicken is tender.
1562
Add the remaining ingredients and cook done but not mushy.
1563
T4544 Records 781533 -- CHICKEN RICE BAKE 1 1/2 c. regular rice
1564
1 pkg. onion soup mix Grease bottom of 13 x 9 x 2 inch pan.
1565
Add rice to make bottom layer.
1566
Combine soups and milk.
1567
Heat and pour over rice.
1568
Lay chicken pieces on top.
1569
Scatter onion soup mix over top.
1570
Cover with foil.
1571
Bake in slow oven (325 degrees) for 2 hours.
1572
T4544 Cut & Code
1573
Fry tortillas.
1574
Drain on paper towels.
1575
Cook onions in butter until limp.
1576
Combine onions, chicken, pimento and cream cheese.
1577
Mix lightly, salt to taste.
1578
Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9 x 13 inch baking dish side by side.
1579
Moisten tops of tortillas with whipping cream.
1580
Sprinkle with cheese.
1581
Bake uncovered in 375 degree oven 20 minutes to heat through.
1582
May serve with lime wedges to squeeze on each serving.
1583
Very mild flavor.
1584
Pound the steak with knife, cut into serving pieces.
1585
Blend egg and milk.
1586
Mix on separate plate, cracker crumbs, salt and pepper.
1587
Dip meat into egg mixture then crackers.
1588
Brown meat on both sides in hot oil, then turn heat down to simmer, cover skillet and cook until tender 40-45 minutes.
1589
Gravy for meat: Remove meat when done from pan, add a little water/flour mixture to drippings.
1590
Bring to a boil.
1591
Then simmer until desired consistency.
1592
T4541 F/B "F" 747 781536 -- ITALIAN CHICKEN 1 frying chicken, cut up
1593
Wash chicken and pat dry.
1594
Brush with butter.
1595
Sprinkle with salt and pepper.
1596
Place in slow cooker.
1597
Sprinkle dry salad mix over.
1598
Cover and cook on low for 5-6 hours.
1599
About 3/4 hours before serving, mix soup and cream cheese.
1600
Cook until smooth.
1601
Pour over chicken in pot.
1602
Cover and cook 30 minutes on low.
1603
Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done.
1604
Boil chicken.
1605
Debone and chop up chicken.
1606
Combine milk, Velveeta, soup and tomatoes; bring to a boil.
1607
Add meat and simmer 5-10 minutes, stirring often.
1608
Put layer of Doritos in long casserole dish, then layer meat mixture.
1609
Add layer of chips, layer of meat mixture, ending with chips on top.
1610
Bake at 350 degrees for 30 minutes.
1611
Take chicken and boil until done.
1612
Put 1 pie shell on bottom of deep deep dish.
1613
Take chicken off the bones.
1614
Then mix chicken, chicken broth with mixed vegetables and butter.
1615
Then pour over pie shell.
1616
Then put the other pie shell on top.
1617
Bake for 45 minutes at 325 degrees.
1618
Boil chicken until done.
1619
Cook peas and carrots.
1620
Mix 1 can cream of chicken soup, broth, milk, melted butter, salt and pepper.
1621
Simmer until sauce thickens.
1622
Then layer chicken, sauce, vegetables, boiled eggs, sauce and biscuits.
1623
Tear biscuits apart and completely cover.
1624
Bake to directions or biscuits until biscuits are brown.
1625
Combine first 6 ingredients.
1626
Spoon into 1 pie crust.
1627
Cover with other pie crust; crimp edges to seal.
1628
Slit top crust.
1629
Bake at 375 degrees for 40 minutes.
1630
Cool 10 minutes.
1631
Boil chicken breast.
1632
Cut into slices.
1633
Simmer chicken in picante sauce.
1634
Lightly spread butter on flour tortillas.
1635
Stuff tortillas with chicken mixture.
1636
Lay open side face down in casserole dish.
1637
Cut slices in top of tortillas.
1638
Spread sour cream then cheese on top of tortillas.
1639
Bake at 350 degrees about 30 minutes until cheese is melted.
1640
Melt stick of butter in skillet.
1641
Wash and dry chicken.
1642
Fry chicken in butter until golden brown.
1643
Take chicken out and sprinkle with thyme.
1644
Saute mushrooms in butter.
1645
Return chicken to skillet with mushrooms and pour cream over these.
1646
Cook until cream thickens and turns brown.
1647
Boil chicken and take off bone.
1648
In the same water, boil spaghetti and drain, but do not rinse.
1649
Mix all ingredients together, except Cheddar cheese.
1650
Bake at 350 degrees until Velveeta cheese is melted and hot.
1651
Garnish with Cheddar cheese and serve.
1652
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper.
1653
Remove boiled chicken, deskin and bone.
1654
Boil spaghetti in broth.
1655
Spray 9 x 13 inch pan with Pam.
1656
Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.
1657
Spaghetti 1 onion 1 bell pepper
1658
Saute onion and bell pepper in butter.
1659
Add cheese (cubed) and let it melt.
1660
Add can of Rotel.
1661
Cook spaghetti, drain and mix all ingredients.
1662
Cover bottom of Pyrex dish (for oven) with Dales steak sauce.
1663
Layer bottom of dish with chicken (browning optional).
1664
Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham.
1665
Cover with Ragu sauce.
1666
Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature.
1667
Remove cover and cover with cheese.
1668
Remain cooking until cheese melts, about 5 minutes.
1669
Serve over spaghetti noodles and with French bread.
1670
Yield 4 servings as a complete meal.
1671
Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter.
1672
Place in casserole dish.
1673
Combine soup and broth.
1674
Pour over chicken and bake covered at 350 degrees for 30 minutes.
1675
Place slices of cheese over chicken and bake 10 more minutes uncovered.
1676
Serve with rice.
1677
Place chicken in casserole lightly greased.
1678
Place cheese on top of chicken.
1679
Mix soup and milk; pour over chicken.
1680
Cover mixture up stuffing mix.
1681
Drizzle butter over crumbs.
1682
Cover and bake at 350 degrees for 50 minutes.
1683
Preheat oven to 375 degrees.
1684
Boil and debone chicken.
1685
Reserve 3/4 cup broth.
1686
Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish.
1687
Top with chicken pieces.
1688
In small mixing bowl, stir together soup, sour cream and chicken broth.
1689
Pour over chicken.
1690
Top with cheese.
1691
Sprinkle with bread crumbs and dot with butter.
1692
Bake about 1 minute until cheese is golden brown.
1693
Cut chicken fillets into bite-size pieces.
1694
Saute in butter until it turns white.
1695
Cook broccoli according to directions on package.
1696
Mix chicken and broccoli.
1697
Place in an 8 x 8 inch casserole dish.
1698
Melt Velveeta cheese in microwave.
1699
Add both cans of soup to cheese.
1700
Pour over chicken and broccoli.
1701
Stir until well mixed.
1702
Top with crushed Ritz crackers.
1703
Bake at 350 degrees for approximately 30 minutes until brown.
1704
Preparation time: 400 degrees.
1705
Cooking time: 45 minutes.
1706
Boil chicken, let cool and debone.
1707
Chop chicken into bite-size.
1708
Lay in bottom of casserole pan.
1709
Mix sour cream and cream of mushroom soup together and spread over chicken.
1710
Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt.
1711
Mix season mix from box of stuffing into broth.
1712
Then blend stuffing.
1713
Spread over top of casserole.
1714
Bake at 400 degrees for 45 minutes.
1715
Remove chicken from bone and cut in bite-size pieces.
1716
Cook bell pepper and onion in 1 cup chicken broth.
1717
Cook vermicelli in remainder of broth real slow.
1718
Mix all ingredients.
1719
Heat 25 minutes at 350 degrees.
1720
Cut chicken up into very small pieces.
1721
In a skillet melt margarine and saute onion and celery.
1722
Add Worcestershire sauce, Tabasco, salt and pepper.
1723
Add cut up chicken to this mixture.
1724
In a bowl, mix soup, sour cream and milk; set aside.
1725
With a rolling pin, roll each biscuit out flat.
1726
Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together.
1727
Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown.
1728
Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
1729
Heat oven to 350 degrees.
1730
Cook and stir onion in large skillet until tender.
1731
Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated.
1732
Stir in 1 cup of cheese.
1733
Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.
1734
Place seam side down in 12 x 7 inch baking dish.
1735
Top with remaining picante sauce and cheese.
1736
Bake 15 minutes.
1737
Wash and drain rice.
1738
Spread in 9 x 13 inch baking dish or 3 quart casserole.
1739
Mix soup, Italian dressing mix and water.
1740
Stir into rice, salt and pepper, chicken pieces.
1741
Lay skin side up on top of rice mixture.
1742
Cover tightly with foil and cook for 1 hour at 350 degrees.
1743
Uncover and cook for 20 minutes longer to dry rice.
1744
Put casserole under broiler for a few seconds to brown chicken.
1745
Heat 1 cup oil.
1746
Wash chicken pieces and dry, salt and pepper as desired.
1747
Roll chicken in cup of flour and deep fry until crispy.
1748
Remove and drain.
1749
Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes.
1750
Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes.
1751
Add sweet and sour sauce to contents.
1752
Cover and allow to simmer for 15 minutes.
1753
Serve over rice.
1754
Cook chicken breast, until tender.
1755
Remove skin and bones and cut chicken breast in half.
1756
Mix sauce and arrange breast in a Pyrex dish.
1757
Allow room between breasts.
1758
Put sauce on each breast separately.
1759
Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top.
1760
Bake at 400 degrees for 20 minutes.
1761
Cook broccoli until just tender in salted water.
1762
Put in large baking dish.
1763
Place cooked, chopped chicken over broccoli.
1764
Combine soup, lemon juice, curry and mayonnaise.
1765
Mix well.
1766
Spread over chicken.
1767
Top with cheese.
1768
Sprinkle with stuffing mix.
1769
Bake at 350 degrees for 25 to 30 minutes.
1770
Blend the first nine ingredients and pour into a 9"x13" pan.
1771
Top with the grated cheese, potato chips and slivered almonds.
1772
Bake at 350 degrees for 30 minutes.
1773
Will be bubbly.
1774
Place chopped broccoli in 8"x12" baking dish.
1775
Set aside to thaw.
1776
Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender.
1777
Place on broccoli.
1778
In 1 quart saucepan over low stir cheese and milk until smooth.
1779
Pour cheese mixture over chicken and broccoli.
1780
Sprinkle with almonds.
1781
Bake 20 to 30 minutes at 350 degrees, until heated through.
1782
Make white sauce (first 6 ingredients).
1783
Mix all ingredients together and put in casserole dish.
1784
Put buttered bread crumbs on top and bake at 350 degrees until bubbly.
1785
781563 -- BUSY DAY CHICKEN & RICE 1 c. uncooked rice 1 chicken, cut up
1786
Salt & pepper to taste preheat oven to 350 degrees.
1787
Grease bottom of 13"x9"x2" pan.
1788
Cover bottom evenly with rice.
1789
Arrange chicken pieces on rice.
1790
Dot with oleo.
1791
Sprinkle dry onion soup over all.
1792
Pour boiling water over all.
1793
Bake 1 hour.
1794
If browner chicken is desired brown before placing on rice.
1795
Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.
1796
Cook chicken in salted water.
1797
Bone, skin and chop into bite size pieces.
1798
Place in baking dish.
1799
Spread package dry Stove Top stuffing over chicken.
1800
Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from Stove Top stuffing (vegetable/seasoning).
1801
Pour over chicken and stuffing.
1802
Bake at 350 degrees for 30 minutes.
1803
Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs.
1804
Dip boneless chicken breasts in melted margarine and then roll in crumb mixture.
1805
Then roll chicken breast wide end to narrow end.
1806
Lay in baking dish seam side down.
1807
Bake at 350 degrees for 1 hour.
1808
Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour.
1809
Increase recipe according to needs.
1810
TOPPING:-- 1 c. self rising flour
1811
Cut chicken into chunks.
1812
May be pre-cooked.
1813
For convenience canned chicken breast may be used.
1814
Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish.
1815
Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.
1816
Remove skin and bone from stewed chicken.
1817
Place in bottom of 13"x9" baking dish.
1818
Cover with chicken soup.
1819
Prepare dressing as directed on package.
1820
Place over chicken in dish, pour broth and milk over the top.
1821
Bake 400 degrees about 25 minutes.
1822
Preheat oven to 375 degrees.
1823
In small saucepan heat margarine over medium heat until bubbly and hot.
1824
Add remaining ingredients except chicken until mixture is smooth.
1825
Put in 9"x9" baking dish sprayed with Pam.
1826
Arrange chicken in single layers.
1827
Bake until chicken is brown, baste with juice every 20 minutes.
1828
Weight Watchers.
1829
Mix all ingredients.
1830
Pour into 2 1/2 or 3 quart casserole.
1831
Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)
1832
1 can water 1 frying size chicken or breasts (can cut boned breasts into sm. pieces)
1833
Place uncooked rice in bottom of 9"x12" pan.
1834
Pour soups and water over rice.
1835
Mix slightly.
1836
Place chicken on top.
1837
Cut chicken (smaller pieces) can be stirred into mix.
1838
Bake at 325 degrees 1 hour and 15 minutes.
1839
When using big chicken pieces, turn when browned on one side.
1840
Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil
1841
In a large skillet heat oil and butter over medium heat.
1842
Add onions and cook, stirring frequently, until golden brown, about 5 minutes.
1843
Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside.
1844
Season with salt and pepper.
1845
Remove chicken with a slotted spatula to a platter; cover to keep warm.
1846
Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance.
1847
Add port and boil 1 minute, or until reduced to 1/2 cup.
1848
Add chicken and boil 30 seconds, or until lightly thickened.
1849
To serve chicken, cut each breast on the diagonal into 1 inch slices.
1850
Serve with sauce; garnish with parsley.
1851
1 pkg. Stove Top stuffing
1852
Cook chicken breasts until done.
1853
While chicken is cooking, prepare the stuffing according to package directions.
1854
When chicken is done, cut into bite-sized pieces and place in casserole dish.
1855
Add cream of chicken soup, wine and water.
1856
Mix.
1857
Spread the prepared stuffing on top.
1858
Bake in oven at 350 degrees for 30 minutes.
1859
This freezes well and can be prepared ahead without baking.
1860
Bake after freezing and prior to serving.
1861
Place chicken in baking dish.
1862
Mix soup and sherry.
1863
Pour over chicken.
1864
Grate cheese over top.
1865
Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees.
1866
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients.
1867
Simmer 10 minutes.
1868
Stir gently occasionally.
1869
Serve with cooked rice and additional soy sauce.
1870
1 pkg. stuffing mix Butter or margarine
1871
Place chicken cutlets or portions of chicken breasts in pan.
1872
Place layer of Swiss or muenster cheese on top.
1873
Add 1 can of cream of chicken soup, diluted with 1/2 can of water.
1874
Pour over the chicken and cheese.
1875
Put dry stuffing mix on top (followed by seasoning mix, if separated package).
1876
Dot with butter or margarine.
1877
Bake 45 minutes at 325 degrees.
1878
Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the remaining ingredients. Simmer until done. Serve with noodles.
1879
781579 -- CHICKEN ROLL UPS 4 boneless & skinless chicken breasts, pounded thin
1880
Spread a layer of cream cheese on the inside of the chicken breast.
1881
Season to taste with garlic, parsley and chives.
1882
Roll up, starting with the smallest end.
1883
Wrap 2 slices of bacon around the rolled chicken breast.
1884
Bake 30-40 minutes in a 325 degree oven or until done.
1885
Broil last 5 minutes to brown bacon.
1886
Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne 3-4 diced shallots
1887
Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured
1888
Drain ham mixture, reserving liquid.
1889
Add ham mixture to chicken and cook 5-8 minutes.
1890
Pour reserved wine mixture into chicken and ham mixture.
1891
Cook 5-8 minutes.
1892
Remove chicken to serving platter.
1893
Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream
1894
Stir until heated through and slightly thickened. Pour over meat. Serve with rice.
1895
1 pkg. dry onion soup mix 1 sm. bottle Russian dressing (the pink kind)
1896
Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.
1897
Bring to a boil.
1898
Place chicken in a shallow pan.
1899
Pour boiling sauce over it.
1900
Bake at 350 degrees for 1 hour, basting often with sauce.
1901
Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.
1902
Put chicken in baking dish and arrange peach halves in between.
1903
Drizzle peach juice and honey over the top.
1904
Sprinkle with garlic salt and ginger.
1905
Bake at 325 degrees until done.
1906
Light cream 2 chicken bouillon cubes
1907
Whip butter and Dijon mustard (3 to 1 Dijon to butter).
1908
Combine pecans and bread crumbs (50-50).
1909
Dip chicken in Dijon and butter mixture.
1910
Then coat with pecan/crumb mixture (pat down well).
1911
Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE:-- 1/8 c. flour
1912
Melt butter.
1913
Add flour, then cream.
1914
Stir constantly over medium heat until sauce thickens.
1915
Add bouillon cubes.
1916
Stir until melted.
1917
Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)
1918
Rub chicken with salt and pepper.
1919
Brown in olive oil.
1920
Arrange onions over chicken.
1921
Add butter, bay leaf and vinegar.
1922
Cover and cook until done over low heat.
1923
Place chicken in baking dish.
1924
Bake covered 15 minutes in preheated 425 degree oven.
1925
Drain.
1926
Combine tomatoes, cornstarch, basil and pepper sauce.
1927
Cook stirring constantly until thickened.
1928
Pour heated sauce over chicken.
1929
Top with cheese.
1930
Bake 5 minutes uncovered.
1931
Preheat oven to 350 degrees.
1932
Dip chicken breast cutlets in egg and coat with bread crumbs.
1933
Heat olive oil and margarine in skillet; brown chicken.
1934
Place chicken in 9 x 13 inch dish.
1935
Combine chicken broth, water and lemon juice.
1936
Pour mixture over chicken.
1937
Liberally sprinkle cheese over chicken.
1938
Bake for 15-20 minutes until cheese melts.
1939
Broil chicken in a 9 x 13 inch baking dish to brown and partially cook.
1940
Bake at 350 degrees for 30 minutes.
1941
Drain the liquid.
1942
Cook the rest of the ingredients in a saucepan.
1943
Pour over the chicken and cook 1/2 hour more.
1944
Mix together: 3 c. cooked chicken broken in pieces 2 c. boned crab (2, 4 oz. pkgs.)
1945
Cover and cook 10-15 minutes stirring often.
1946
Add 1 cup sour cream.
1947
Mix and heat through.
1948
Add chicken, crab and crumbled bacon.
1949
Serve with peas and rice tossed with glazed walnuts.
1950
Add walnuts and stir until walnuts are glazed.
1951
Mix with peas and rice.
1952
1 pkg. onion soup mix 1 (8 oz.) bottle French salad dressing
1953
Heat oven to 350 degrees.
1954
Mix onion soup, French dressing and juice from apricots.
1955
Set aside.
1956
Wash chicken breasts and place in an oblong (9 x 13) baking dish.
1957
Top chicken with liquid mixture and apricots.
1958
Bake for 45 minutes.
1959
Serve with rice.
1960
781591 -- BAKED CHICKEN AND POTATOES 1 fryer chicken, cut up 6 medium unpeeled potatoes, sliced 1 sliced onion
1961
Put chicken in baking dish and top with potatoes and onion.
1962
Add a little water.
1963
Bake at 350 degrees for 40 minutes.
1964
Add mushroom soup and bake 10 to 20 minutes more.
1965
In large saucepan, combine soup, mayonnaise, sour cream and onion.
1966
Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.
1967
Pour into ungreased 13 inch x 9 inch x 2 inch baking dish.
1968
Place dough rectangles over hot chicken mixture.
1969
Combine cheese and almonds; sprinkle over the dough.
1970
Drizzle with butter.
1971
Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown.
1972
Place hen in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste.
1973
Simmer 4 hours until tender.
1974
Add dumplings to the pot and steam 10 minutes. --DUMPLINGS:-- 2 c. flour
1975
Mix dry ingredients.
1976
Work in the butter with finger tips.
1977
Add milk gradually.
1978
Roll out very thin and cut in strips one inch by two inches.
1979
Drop in hot broth.
1980
781594 -- CHICKEN AND RICE 1 cut-up chicken
1981
1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant)
1982
1 pkg. onion soup mix 2 soup cans water
1983
Pour dry rice in buttered roasting pan, place chicken parts on top.
1984
Sprinkle onion soup mix on top.
1985
Mix soup and water, pour over chicken.
1986
Bake 350 degrees for 2 hours.
1987
1/2 hour before done, pour melted butter over chicken.
1988
Preheat oven to 400 degrees.
1989
Sprinkle chicken with salt and pepper.
1990
Bake 20 to 25 minutes until juices run clear.
1991
In a bowl combine mustard and oil.
1992
In another bowl combine crumbs and herbs.
1993
Preheat broiler.
1994
Set rack 6 inches from heat.
1995
Brush half of mustard on chicken and sprinkle on crumbs.
1996
Broil until brown, turn chicken and repeat on other side.
1997
Calories 178 Saturated fat 1 g.
1998
Total fat 7 g.
1999
Protein 24 g.
2000
Carbohydrate 4 g.
2001
Fiber 0 g.
2002
Sodium 264 mg.
2003
Cholesterol 91 mg.
2004
TERI SAUCE:-- 4 c. (1 quart) soy sauce (Kikkoman preferred)
2005
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
2006
Cut chicken into serving pieces.
2007
Mix above ingredients thoroughly and cook until it boils.
2008
Put chicken into boiling sauce for about 15 minutes.
2009
Remove pieces of chicken and broil until brown over charcoal or in oven.
2010
Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.
2011
Bring to a boil before cooking chicken. Follow above instructions.
2012
781597 -- CHINESE STYLE FRIED CHICKEN 2 whole chicken breasts, boned and skinned 2 tomatoes, cut in pieces (1/2 inch)
2013
1 green pepper, cut in pieces (1/2 inch)
2014
SAUCE:-- 1/4 c. corn syrup
2015
Mix together
2016
Heat oil in large skillet.
2017
Add chicken cut in 1/2 inch pieces and cook for 3 minutes.
2018
Stir occasionally.
2019
Stir in tomatoes and green pepper.
2020
Add sauce, mix, bring to boil, stirring constantly.
2021
Continue to boil for 1 minute.
2022
Mixture thickens because of corn starch.
2023
Serve over cooked rice Serves 4.
2024
Spray large non-stick skillet with cooking spray, add oil.
2025
Heat over medium high heat until hot.
2026
Cook chicken breasts in hot oil until well browned.
2027
In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder.
2028
Gradually stir in orange juice; stir until well blended.
2029
Pour over chicken.
2030
Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally.
2031
Sprinkle with orange peel.
2032
1 lb. boneless skinless chicken breasts, cut into chunks
2033
In a skillet, heat oil over medium high.
2034
Saute onion, peppers and mushrooms until tender.
2035
Add broth and vinegar; bring to a boil.
2036
Boil 2 minutes.
2037
Add tomato sauce, garlic, sugar, salt and pepper.
2038
Bring to a boil.
2039
Reduce heat; cover and simmer 25 minutes.
2040
Add chicken, basil and sage.
2041
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened.
2042
Serve chicken and sauce over pasta.
2043
Sprinkle with cheese and parsley.
2044
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper.
2045
Repeat with remaining chicken pieces, making 4 cutlets.
2046
Coat chicken cutlets with flour.
2047
In shallow dish, combine bread crumbs, oregano and salt.
2048
In another shallow dish, combine egg and water.
2049
Dip each cutlet in egg mixture; coat with crumb mixture.
2050
In small saucepan, combine tomato sauce, basil and garlic powder.
2051
Cook over low heat until thoroughly heated, stirring occasionally.
2052
Meanwhile, heat oil in large skillet over medium high heat until it ripples.
2053
Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes.
2054
Turn; cook other side about 2 minutes or until chicken is no longer pink.
2055
Top each cutlet with cheese slice.
2056
Cover skillet to melt cheese, about 1 minute.
2057
Place cutlet on serving plate.
2058
Serve with sauce and Parmesan cheese.
2059
Heat oven to 350 degrees.
2060
Melt 1 tablespoon of the margarine in medium saucepan.
2061
Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown.
2062
Add chicken stock and skim milk.
2063
Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
2064
Continue to cook 1 minute more; set aside.
2065
Melt remaining 1 tablespoon margarine in a large skillet along with canola oil.
2066
Add chicken and cook over medium heat until brown on both sides, about 5 minutes.
2067
Remove chicken and place in baking dish sprayed with non-stick vegetable coating.
2068
Cook mushrooms in same skillet 5 minutes.
2069
Stir in remaining 1 tablespoon flour, the sauce, and the wine and water.
2070
Simmer, stirring, until thickened about 10 minutes.
2071
Stir in 2% milk, salt, tarragon, garlic powder and pepper.
2072
Pour over chicken and bake, uncovered until hot (45 minutes).
2073
Sprinkle with green onions and parsley; bake 5 minutes.
2074
781602 -- NO PEEK CHICKEN 1 1/2 c. Minute Rice, uncooked 1 chicken, cut up or pieces
2075
Mix dry rice with mushroom and celery soup.
2076
Rinse out cans with a little water and add to mix.
2077
Place chicken on top of rice mixture.
2078
Sprinkle onion soup on chicken rice mixture.
2079
Seal pan completely with tin foil.
2080
Bake at 325 degrees for 1 hour.
2081
Do not peek or uncover until done.
2082
Chicken, with or without skin, bone or boneless
2083
In large skillet melt butter with curry powder and garlic.
2084
Add chicken and brown.
2085
Remove chicken.
2086
Into drippings, stir soup and flour together.
2087
Gradually stir in remaining ingredients.
2088
Return chicken to pan.
2089
Cover and cook over low heat until chicken is done.
2090
About 1 hour.
2091
Serve with rice or noodles.
2092
Cover bottom of flat, greased baking dish (8x12) with chipped beef.
2093
Arrange chicken on top of beef.
2094
Mix soup and sour cream.
2095
Pour over chicken.
2096
Bake at 275 degrees for 3 hours uncovered.
2097
Put into oven when you leave for Sunday School and church.
2098
When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.
2099
781606 -- TERIYAKI CHICKEN 1 chicken, cut up or 2 lbs. teriyaki beef or top sirloin steak sliced thin
2100
Mix all ingredients except meat.
2101
Stir and cook over low heat until sugar is dissolved.
2102
Cool.
2103
Pour over meat and marinate for at least 1 hour.
2104
Best when cooked over charcoal.
2105
Use remaining marinade for basting.
2106
If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour.
2107
Best when meat is cooked over charcoal.
2108
Baste often.
2109
781608 -- BAKE TURKEY WINGS
2110
Layer first three ingredients in dish.
2111
Mix soup, broths and vegetables.
2112
Pour over chicken.
2113
Mix milk, mayonnaise and flour; spread over soup mix for crust.
2114
Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.
2115
781610 -- CHICKEN DELIGHT 15-20 cut up chicken pieces

Cook this tonight? 👨‍🍳

Free members get the full recipe, pantry matching, meal plans and price tools.