Category: Main Dishes

Ingredients:

chicken, cooked and cut up
1 (8-oz.) package egg noodles, cooked /2 tsp. salt
1/4 tsp. celery saJt
1 tsp. seasofting salt cups chicken broth, heated
2 cups heavy cream, scalded
2 Tbs sherry wine
1 can mushrooms, drained
1/1 cup almonds, to asted and slivered Tbsp. parsley, minced
1/4 cup cheddar ch grated

Instructions:

Melt butter; add flour. Simmer without browning. Add nings and chicken broth, stirring constantly with wire whip until thick_Add cream and sherry wine. Stir in noodles, parsley, almonds, chicken,. and mush-rooms. Pour into buttered casserole dish. Top with cheese- Bake at 350° for 35-40 minutes uncovered.

Ingredients:

1 small orange or onion, peeled and quartered
2 Comish hens, washed
3/4- cup bottled Italian dressing ‘h cup apricot or peach nectar or orange juice
1/3 cup apricot or peach preserves
1 Tbsp. chopped fresh parsley
1/2 tsp. dried thyme le, aves, crushed
1/2 tsp. grated orange zest
1/2 tsp. salt
1/1 tsp. ground black pepper

Instructions:

Evenly stuff orange or onion into hens. Set aside. In smal1 bowl blend the Italian dressing, nectar, preserves, parsley, thyme, orange zest, salt and pepper. In a large non-aluminum bowl or plastic bag, pour 3/ c. marinade over hens; tum to coat. Refrigerate remaining marinade. Cover or close bag and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove hens from marinade, discarding the used marinade. Grill hens, basting occasionally with the refrigerated marinade, 50 minutes or until hens are no longer pink. Or, roast hens in a 375° oven, basting occasionally, as above. Meanwhile, in a smalJ saucepan, bring remaining refrigerated marinade to a boil; boil I minute. Serve with hens.

Ingredients:

2 to
3 lb. chicken
1 can enchilada sauce
1 can mushroom soup
1 large chopped onion
1 c. chicken broth
1 c. grated cheese
1/1 tsp. garlic salt dash pepper
1 (11-oz.) package Fritos or
l-Orn chips

Instructions:

Boil pieces of chicken until temkr, keep broth. Cut up chicken (no bones). Combine chicken. enchilada sauce. mushroom soup onion and garlic salt. Grease baking db, h and line with Fritos.; add chicken mixture. Sprinkle grated cheese and co, er with Frito. Pour one cup brolh over mixture. Bake in 350° oven for about 30 minutes. Recipe may be prepared and frozen, thc: n bakoo for about I 1/1 hours.

Ingredients:

2 chopped cel’ery ribs
1/1 medium chopped onion
1 Tbsp. vegetable oil
3 cups packed crumbled cornbread
1 Tbsp. poultry seasofting J’1⁄2 cups chopped cooked chicken
1/2 cups low-sodium chicken broth
1 cup sour cream
1 large egg lightly beaten l (4.4-oz.) jar sliced mushrooms, drained
1/2 tsp. dried crushed red pepper
1/2 tsp. salt
2 Tbsp. butter melted
1 cup (4 oz.) shredded sharp

Instructions:

Saute celery and onion in oil. Combine with cornbread, poultry seasoning, chicken, broth, sour cream, egg, mushrooms, red pepper, and salt. Spoon into a buttered casserole, drizzle with melted butter, top with cheese, and bake until hot and set. Garnish with parsley.

Ingredients:

I
3 lb. broiler-fryer
2 qts. water
2 stalks celery, cut into pieces
1 tsp. salt
2 cups all-purpose ftour
2 tsp. baking powder
1/2 to Jh tsp. salt
1/2 c. butter or margarine, softened

Instructions:

Place chicken in a Dutch oven; add water, celery, and 1 tsp. salt. Bring to boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, and cool. Discard celery. Bone chicken, and cut meat into bite-size pieces; set aside meat and 3/4- cup broth. Bring remaining broth to a boil. Combine flour, baking powder, and 1/2 tsp. salt; cut in butter until mixture resembles coarse meal. Add 3/4- cup reserved broth, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead. Pat dough to ’12 inch thickness. Cut dough in 4 X 1/2 inch. Pieces, and sprinkle with additional flour. Drop dough, on piece at a time, into boiling broth, gently stirring after each addition. Reduce beat to low cover and cook 8 to IO minutes. Stir in chicken, and serve immediately. Yields 4 servings.

Ingredients:

3 whole chicken breasts, split
4 or
5 Tbsp. flour
salt and pepper to taste salad oil
2 cans cream of chicken soup undiluted
1/2 cup beer
1 (3-oz.) can sliced mushrooms, dr-dined

Instructions:

Remove skin from chicken; wash and dry well with paper towels. Combine flour, salt and pepper. Dredge chicken in flour mixture9 and brown in heated oil. Place chicken in shallow pan. Combine soup. sox sauce, 2 T. almonds, bc!er and mushrooms. Pour over chicken. Bake at 350° for one hour, basting occasionally. Sprinkle with re_maining almonds. Serves 6.

Ingredients:

8 boneless chicken breasts Dried beef
1 lb. baco. n
1 c. sour cream
1 c. cream of mushroom soup paprika to taste

Instructions:

Cover bottom of long baking dish with one layer of dried beef. Place boneless chicken breastson beef. Bake 112hour at 350°. Mixsourcream, paprika and soup together. Pour over chicken and bake uncovered for 2-3 hours at 275°. Chicken Supreme Variation: 3 cups cooked chicken 1 packages Rice-A-Roni (chicken flavor 3/4 cup mayonnaise 1 can cream of chicken soup l large can evaporated milk 1 cup chopped celery 1/2 cup chopped onion 1 chopped green pepper 1 can chopped water chestnuts 1 can chicken broth Top with bread crumbs and bake at 325° for 11/4 hours or more. I usually p. recook the celery, pepper and onion some before adding to recipe.

Ingredients:

(Chicken)
2 pohlano chile peppers, chopped
1 large red hell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 T. olive oil
2 (14-oz.) cans zesty chili-style diced tomatoes Toppings:
lime wedges baby corn
3 cups shredded or chopped smoked chicken (1 lb.)
I (16-oz.) can navy beans I (IS. oz.) can black beans, rinsed and drained
1 (12-oz.) can beer (chicken broth may be substituted)
1 (1.25-oz.) env. white chicken chili seasofting mix

Instructions:

shredded Cheddar cheese chopped fresh cilantro sour cream sliced black olives chopped red onion tortilla chips picante sauce Use a smoked chicken from your favorite barbecue retaurant. or use a barbecue-flavored rotisserie chicken from your local supennarkeL Saute first 4 ingredients in hot oil in Dutch oven over medium heat for 8 minutes or untiJ vegetables are tender. Stir in diced tomatoes and next 5 ingredients. Bring to a boiJ over medium heat. Reduce hc.!at and simmer, stirring occasionally, I hour. Serve with desired toppings.

Ingredients:

2 pkgs. broccoli frozen cooked and arranged in
a casserole
3 chkken breasts lay on broct-oli (l’OOked & bont!d)
2 cans cram of chkken soup
1 c. mayonnaise
1 Tbsp. lemon juice
11! tsp. curry powder
11! c. shredded cheddar cheese
(2 oz.)

Instructions:

Mix together and heat to melt chee. Put on top of casserole. tvlix 1/2 cup soft bread crumbs with 1 Tbsp. butter. Mix crumbs and paprika on top. Bake 35 minutes at 350°.

Ingredients:

3 to
4 lb. hen
1/2 cup butter
11⁄2 cups chopped onion
2 (10-oz.) cans Ro-Tel
tomatoes and green chilies
1 (28-oz.) can to. matoes
1 (2 lb.) box Velveeta process cheese

Instructions:

cooking oil 2 cup sour cream Boil and bone chicken. Cool and tear into bite sized pieces. Saute onions slowly in butter until very tender. Drain tomatoes, reserving liquid. Add drained tomatoes to onions and simmer until mixture cooks down. Cut up cheese and add, stirring until melted. Add chi. cken. Mixture should be thick. If too thin, add more cheese. If too thick, add tomato juice. Mixture also will thicken as it cools. Fry tortillas in oil over medium heat to soften, about I minute. Drain on paper towels. Place a heaping T. of chicken mixture in each tortilla and roll up. Place in two 9 X 13′ baking dishes. Pour remaining chicken mixture on top of enchiladas. Spread with sour cream and bake at 350° about 30 minutes or until hot and bubbly. Serves 12-15. Tbsp. can be made ahead of time and refrigerated or frozen, but do not add sour cream until ready to bake.