CHICKEN NACHOS

• 1 can Campbell's Cheddar Cheese Soup
• 1/2 cup Pace Chunky Salsa
• 2 cans (5 oz. each) Swanson Chunk Chicken Breast or Chunk Chicken, drained
• 1 bag (about 10 oz.) tortilla chips
• Chopped tomato
• Sliced green onions
• Sliced pitted ripe olives

MIX soup, salsa and chicken in saucepan
Heat through
SERVE over chips
Top with tomato, onions and olives
Serves 6

SAVORY CHICKEN

• I really like crock pot dishes.
  Here is a good simple one
• 6   chicken breasts
• 1   envelope onion soup mix
• 1 tbs garlic salt
• 1/4 cup water
• 1/4 cup Italian salad dressing

Place chicken in a crock-pot
Sprinkle with garlic salt and onion soup mix
Pour water and salad dressing over chicken
Cover and cook on low or medium 8 hours

CHICKEN & DUMPLINGS

• 1 (2 1/2-3 lb.) chicken
• 5-6 C. water
• Dumplings:
• 1-1/2 Cups flour
• 3 tsp. baking powder
• 3/4 tsp. salt
• 1-1/2 T. shortening
• 3/4 C. milk

Stew chicken
When tender,
pick meat from bones
Put in lg. pan with tight fitting lid
Add 4 C. broth
Sift together dry ingredients
Cut in shortening
Stir in enough milk, use only enough to moisten dough thoroughly
Drop by tsp. in boiling chicken broth
Dip spoon in boiling broth first so dough will slide off easily
Cover pan tightly
Cook about 15 minutes
Don't peek!
Serves 6

EASY CHICKEN POT PIE

• Thaw Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• 1/2 pkg. (17 1/4-oz. size) Pepperidge Farm®
• Puff Pastry Sheets (1 sheet)
• 1 tbsp. olive oil
• 2 large onions, coarsely chopped
• 1/8 tsp. garlic powder or 1 clove garlic, minced
• 1 jar (12 oz.) Franco-American® Slow Roast Chicken Gravy
• 1 pkg. (about 9 oz.) frozen mixed vegetables
• 2 cups chopped cooked chicken

THAW pastry sheet at room temperature 30 min.
Preheat oven to 400°F
HEAT oil in skillet
Add onions and garlic and cook until tender
ADD gravy, vegetables and chicken
Heat through
Pour into 9" deep dish pie plate
UNFOLD pastry sheet and place over chicken mixture
Trim to fit pie plate
Seal edge of pastry with fork
Bake 25 min. or until golden
Serves 4

CHICKEN AND CREAMY CHEESE SAUCE

• 1 tsp. olive oil
• 4 or 5 skinless chicken breast halves (bout 1.25 lbs.)
• 1 jar (16 oz.) Ragu Cheese Creations Sauce
• 1 can (14.5oz.) diced tomatoes, drained
• 1/2 lb. pasta (tortellini, rotelle, penne, or gemelli), cooked and drained

In 12 - inch nonstick skillet,
heat oil over medium heat and brown chicken 7 minutes or until almost done
Stir in cheese sauce and tomatoes
Simmer covered over low heat,
stirring occaisionally, 10 minutes
To serve,
arrange chicken over pasta and spoon sauce over chicken
Garnish,
if desired,
with crisp-cooked crumbled bacon, chopped fresh basil and parmesan

CHICKEN PARMESAN

• 6 - 8 boneless chicken breasts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 - 6 oz. can tomato paste
• 1 - 14 oz. can diced tomatoes
• 2/3 cup Italian bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup milk

Heat oil in a skillet
Dip chicken breast into the milk and then coat with bread crumbs
Brown in the skillet until chicken is cooked through
Remove chicken and set aside
Place tomatoes, tomato paste, and garlic in the skillet and heat through
Serve chicken over cooked pasta with the tomato mixture poured on top and sprinkled with Parmesan cheese

BASIL CHICKEN & VEGETABLES

• 1 tbsp. vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 can Campbell's Cream of Broccoli or 98% Fat Free Cream of Broccoli Soup
• 1/2 cup milk
• 1/4 tsp. dried basil leaves, crushed
• 1/8 tsp. pepper
• 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)

HEAT oil in skillet.
Add chicken and cook until browned.
ADD soup, milk, basil, pepper and vegetables.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Serves 4.

CHICKEN CACCIATORE

• Ingredients
• 2 tbsp. cornstarch
• 1/4 cup water
• 2 lb. chicken parts, skinned
• 1 can (14 1/2 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs
• 1 can (14 1/2 oz.) whole peeled tomatoes,
• 1 small green pepper, cut into 2" strips
• 1 cup mushrooms cut in half
• 4 cups hot cooked spaghetti
• 1/4 cup grated Parmesan cheese

Directions
MIX cornstarch and water.
COOK chicken in nonstick skillet until browned.
Remove chicken.
ADD broth, tomatoes, pepper and mushrooms.
Heat to a boil.
Return chicken to skillet.
Cover and cook over low heat 30 min. or until done.
ADD cornstarch mixture.
Cook until mixture boils and thickens,
stirring.
Serve over spaghetti.
Sprinkle with cheese.
Serves 4.

CHICKEN WITH OLIVES

• 2- to 3-lb chicken, cut up
• 3 tbsp olive oil
• 5 cloves garlic, chopped
• 3 yellow onions, chopped
• 3 c tomatoes (fresh or canned), chopped
• 1 6-oz jar green stuffed olives
•   OR 3/4 c salad olives
• Black pepper, to taste
• 1 tbsp dried oregano (or 2 tbsp chopped fresh)
• 1 c dry red wine
• Salt, to taste

Brown chicken in olive oil.
Remove chicken and saute garlic and onions until tender.
Add tomatoes and olives and saute until tomatoes (if fresh) are soft.
Add pepper, oregano, wine, and chicken.
Cover and simmer about 30 minutes,
or until tender.
Taste for salt,
as the olives are salty.

CHICKEN SATE'

• 2 pounds boneless chicken cut into 1 inch pieces
• 1/3 cup orange juice
• 3 Tbsp. soy sauce
• 2 cloves garlic, minced
• 1 Tbsp. Sesame oil
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. ground ginger

Combine all ingredients and allow chicken to marinate for several hours or overnight.
Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done.
Serve with sauce recipe to follow.

CHICKEN MEDITERRANEAN

• 1 tbsp. olive or vegetable oil
• 1 lb. boneless chicken breasts, cut into strips 1 jar (28 oz.) Prego Extra Chunky Mushroom with Extra Spice Pasta Sauce
• 2 tbsp. red wine vinegar
• 1/2 cup sliced pitted ripe olives
• Hot cooked spaghetti

HEAT oil in skillet.
Add chicken and cook until browned,
stirring often.
ADD pasta sauce, vinegar and olives.
Heat to a boil.
Heat through.
Serve over spaghetti.
Serves 4.

HERBED CHICKEN

• Prep/Cook Time: 15 minutes
• 1 tbsp. vegetable oil
• 4 boneless chicken breast halves
• 1 can Campbell's® Cream of Chicken with Herbs Soup
• 1/2 cup milk

HEAT oil in skillet.
Add chicken and cook until browned.
ADD soup and milk.
Heat to a boil.
Cover and cook over low heat 5 min. or until done.
Serves 4.

SAVORY BAKED CHICKEN

• 1(2 1/2to3-lb)frying chicken,cut up
• 2 tbsp. margarine or butter,melted
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. dried tarragon leaves
• 1/8 tsp. pepper

  Heat oven to 350 degrees
  Place chicken pieces in ungreased 13x9-inch pan
  In small bowl,
  combine margarine and lemon juice
  Pour over chicken
  Sprinkle with seasonings
  Bake at 350 degrees for 60 minutes or until golden brown,fork tender and juices run clear.
  4 Servings

  
  • 4 tbsp. butter
  • 1/2 cup chopped onion
  • 1/4 lb mushrooms, chopped
  • 1/4 cup chopped parsley
  • Salt and pepper
  • 2 lg. chicken breasts, boned and skinned
  • 3 sandwich-size slices salami
  • 2 sandwich-size slices Swiss cheese
  • 1/4 cup chicken stock

  Preheat oven to 350 degrees.
  Grease a large casserole dish.
  Melt 2 tbsp butter.
  Saute onion;
  when golden,
  add mushrooms, parsley, salt, and pepper.
  When mushrooms have wilted,
  remove from heat.
  Salt and pepper the breasts and overlap them,
  making a long rectangle.
  Place salami,
  cheese,
  and sauteed mixture on the chicken in layers.
  Wrap up the breasts jelly-roll fashion and tie with string.
  Saute the roll in remaining 2 tbsp butter until golden on all sides.
  Bake 30 minutes uncovered with 1/4 cup chicken stock.
  Let cool,
  then refrigerate.
  To serve,
  slice in quarter-inch pieces.

  
  
  Email: cdazzle@webtv.net