* Exported from MasterCook *
Alpha-Betty's Chicken Casserole
Recipe By : Betty Smith
Serving Size : 6 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Stove Top Stuffing -- Chicken Flavor, mix
as directed
1 can Cream of Mushroom soup
1/2 can water
2 cans chicken -- drained
Mix all ingredients thourghly. Bake at 350 until browned on top.
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* Exported from MasterCook *
Buttermilk Chicken
Recipe By : Share Your Favorites
Serving Size : 4 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken -- cut-up
1/4 cup buttermilk
3/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup margarine
1 1/4 cups buttermilk
1 can cream of chicken soup
Dip chicken pieces in 1/4 cup buttermilk. Coat with flour, salt and
pepper mixture. Melt margarine in 9x13 baking pan. Arrange chicken,
skin side down, in prepared pan. Bake at 375 degrees for 30
minutes.
Turn chicken over and bake for 15 minutes longer. Blend 1 1/4 cups
buttermilk and soup in bowl. Pour over chicken and bake another 15
minutes or until chicken in tender.
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Notes: To reduce fat content-Use skinless chicken, omit margarine.
Spray chicken with butter-flavored cooking spray after coating. Bake
for 25 minutes then broil until browned on top. Turn chicken, bake 15
minutes longer then broil again until top is browned. Add non-fat
buttermilk and reduced fat chicken soup, bake another 15 minutes.
* Exported from MasterCook *
Chicken Cacciatore
Recipe By : Sawmill Cooking
Serving Size : 6 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup flour
1 frying chicken -- cut up
1/4 cup oil
1 onion -- sliced thin
1/2 cup chopped green bell pepper
1/2 teaspoon oregano
2 cloves garlic -- minced
2 cups tomatoes -- fresh or canned
1 can tomato sauce (8 oz.)
1 can sliced mushrooms (4 oz.)
3/4 teaspoon salt
black and red pepper to taste
Coat chicken with flour; brown in hot oil. Remove chicken from skillet; set aside. Add onion, green peper, and garlic to skillet; saute until tender. Add tomatoes, mushrooms, tomato sauce and spices. Return chicken to skillet, cover and simmer 30-40 minutes. Serve over mashed potatoes or noodles.
Reduced Fat Version:
Use skinless, boneless breast pieces. Omit the flour and oil. Brown chicken pieces in a non-stick skillet spayed with cooking spray. Use liquid from mushrooms to saute the onion, pepper and garlic.
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* Exported from MasterCook *
Chicken Casserole
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans chunk chicken
1 can cream of chicken soup
2 c. plain salad croutons
1 small onion -- minced
8 oz. sour cream
Combine all ingredients and turn into a butter casserole dish. Bake at 350 degrees until heated through, 30-45 minutes.
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* Exported from MasterCook *
Chicken Cordon Bleu
Recipe By : Pillsbury Easy Steps to Good Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- boned & skinned
2 ounces Swiss cheese -- shredded
1/4 cup ham -- finely chopped
Salt -- if desired
2 teaspoons Dijon mustard
1 egg
2 tablespoons water
1/4 cup flour
1/4 teaspoon salt
1/3 cup dry bread crumbs
Oil for frying
Place one chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound breast with flat side of meat mallet or rolling pin until about 1/8 to 1/4 inch thick, remove wrap. Repeat with remaining breast halves.
In small bowl, combind cheese and ham. Sprinkle chicken breasts lightly with salt, spread with mustard. Place a scant 1/4 cup of cheese mixture on center of each breast. Bring one end of brest over cheese mixture. Fold in sides, roll up jelly-roll fashion, pressing ends to seal. Cover, refrigerate at least 1 hour. In medium bowl, combine egg and water. In shallow pan, combine flour and 1/4 teaspoon salt. Coat chicken with flour mixture, dip in egg mixture. Roll in bread crumbs. Cover, refrigrate at least 1 hour.
Heat oven to 350 degrees. In small skillet, heat 1 inch oil over medium heat. Fry each chicken roll about 2 minutes per side or until golden brown. Place in 8 inch square baking dish. Bake at 350 degrees for 25-30 minutes or until tender. 4 servings.
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* Exported from MasterCook *
Chicken Salad
Recipe By : Annie
Serving Size : 4 Preparation Time
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cantaloupe -- 1 1/2 - 2cups
1 c. cubed chicken
1/2 c. seedless grapes -- halved
1/2 c. sliced celery
2 T. slivered almonds
1/2 c. mayonnaise
1/2 c. sour cream
1 t. soy sauce
1/4 t. salt
Cube melon. Add other ingredients. Mix last 4 ingredients and add to
salad. Chill and serve.
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NOTES : Very good!! Great summer dish for hot weather!!
* Exported from MasterCook *
Delicious Chicken Pot Pie
Recipe By : Anne Conrad
Serving Size : 6 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups boneless, skinless chicken chunks -- fat removed
1 large onion -- coarsely chopped
1 can mixed vegetables -- drained
1 can ready to use, fat-free chicken broth -- (14 1/2 ounces)
1 can cream of potato soup
1 can cream of chicken soup -- reduced fat
1 cup skim milk
1 cup self-rising flour
4 tablespoons reduced fat tub margarine
4 tablespoons fat-free butter flavored spread
Black pepper -- to taste
cooking spray
Spray a non-stick skillet with cooking spray. Over medium high heat, stir and cook chicken chunks and onion until cooked through. Drain fat and place chicken and onions in a 9x13 baking dish that has been sprayed with cooking spray. Wipe skillet to remove fat, add broth, soups and mixed vegetables, heat to boiling. Meanwhile mix milk, flour and butters. Pour hot soup mixture over chicken, top with batter, sprinkle with parsley flakes. Bake at 350 degrees for 30 minutes, spray top with cooking spray and turn oven to broil. Broil until top is brown.
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NOTES : For a thicker crust, use 1 1/2 cups milk and 1 1/2 cups flour. Butter amounts remain the same.
This is also good made with left-over roast beef, gravy and vegetables!!
* Exported from MasterCook *
Easy Chicken Pot Pie
Recipe By : Newspaper Clipping
Serving Size : 4 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small or 1 large can chunk chicken
2 cups chicken broth
1 can cream of chicken soup
1 can peas and carrots -- drained
pepper to taste
1 stick margarine
1 cup self-rising flour
1 cup milk
Melt margarine in 9x13 dish. Add chicken and vegetables. Mix soup, broth and pepper; pour over chicken. Mix milk and flour; pour over top. Bake at 350 degrees until golden brown, 45-60 minutes.
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* Exported from MasterCook *
Garlic Chicken
Recipe By : Canadian Living Magazine - March 2000
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons all purpose flour
1/4 teaspoon pepper
4 chicken breasts -- skinned
1 Tablespoon vegetable oil
2 heads garlic, separated into cloves and peeled
1 cup chicken stock
1/2 cup white wine
1/2 teaspoon dried thyme
In a plastic bag, combine flour and half of the pepper; add chicken
and shake to coat. In Dutch oven, heat oil over medium-high heat;
brown chicken. Transfer to plate. Add garlic and any remaining flour
to pan; cook, stirring, for 2 minutes. Add stock, wine, thyme and
remaining pepper; bring to boil;, scraping up brown bits. Simmer over
medium-low heat for 5 minutes. Return chicken to pan; cover and cook
for 20-25 minutes or until no longer pink inside and garlic is very
tender.
Per Serving: about 230 cal, 33 g. protein, 6 g. total fat (1g
saturated fat), 8 g. carbohydrates, trace fibre, 77 mg cholesterol,
272 mg sodium.
%RDI: 3% calcium, 9% iron, 1% vitamin A, 8% vitamin C, 4% folate. 1/2
starch,+4˝protein+1extra.
Grace's Note: I added a little more wine. The gravy looked too thick
to me! :-)
Anne's Note: I added a little more flour, The gravy looked too thin
to me!! :-)
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NOTES : This is better than delicious!!
* Exported from MasterCook *
Good Season's Crockpot Chicken
Recipe By : Kathy/MA from KC
Serving Size : 4 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts -- (4 to 6)
1/4 c. white wine
1 pkg. Good Seasons Italian salad dressing mix
Brown chicken breasts in skillet. Place chicken in crock pot. Sprinkle dressing mix over chicken. Add wine. Cover and cook on high for about 4 hours
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* Exported from MasterCook *
Not the Same Old Chicken (Crock Pot)
Recipe By : Internet Recipe
Serving Size : 4 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. chicken -- cut up, salted and
peppered to taste
1 clove minced garlic
1 can tomato paste -- (6 oz.)
3/4 c. beer
1 small jar stuffed olives -- do not drain
Seasoned chicken pieces with salt and pepper. Place in crock-pot. Mix tomato paste and beer together and pour over. Add the jar of olives; cover and cook on low 6 to 8 hours. Serve over rice or noodles.
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NOTES : This one's a keeper!!! Very good!!
* Exported from MasterCook *
Poulet Au Citron
Recipe By : Old Magazine Clipping
Serving Size : 8 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chickens -- quartered
2 tablespoons grated lemon rind
1/2 cup lemon juice
2 cloves garlic -- crushed
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup butter or margarine -- melted
3 lemons -- thinly sliced
1/2 cup chopped parsley
1. Wash chicken under cold water, dry well with paper towels.
Arrange chicken pieces in a single layer in shallow baking dish.
2. Combine lemon peel and juice, garlic, salt, thyme, and pepper, mix
well. Spoon over chicken to coat well. Refrigerate in marinade 3-4
hours turning several times.
3. Preheat oven to 425 degrees F. Lift out chicken, drain well on
paper towels, reserving marinade. Arrange chicken pieces in a single
layer in a 2 quart dish, Brush with melted butter.
4. Bake uncovered, 25 minutes. Brush with reserved marinade and
continue baking 25-35 minutes more or until chicken is browned and
cooked through.
5. Garnish with lemon slices, sprinkle with chopped parsley.
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NOTES : Good on the grill!!
* Exported from MasterCook *
Rhonda's Chicken Spaghetti
Recipe By : Rhonda Little
Serving Size : 8 Preparation Time :
Categories : Pasta And Rice Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chicken breast -- cooked and chopped
3 stalks celery -- chopped
1 large onion -- chopped
8 ounces mushrooms -- chopped
1 small amount of oil
1 pound spaghetti -- cooked in chicken
broth
1 1/2 pounds Velvetta -- cubed
2 cans mushroom soup
1 can tomatoes with green chilis -- diced
2 tablespoons Worcestershire sauce
10 ounces frozen peas -- thawed
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 cup Parmesan cheese
In top of double boiler, mix Velveeta, soup, and tomatoes with chilis. Stir until cheese is melted; add Worcestershire. Saute chopped vegetables in small amount of oil. In large bowl, combine chicken, spaghetti, vegetables, peas and sauce. Season to taste. Place in two 8" square pans and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly or freeze and bake later. Freezes well.
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