4 C Pepperidge Farm Herb Seasoned Stuffing
Mix stuffing, 1-1/4 C boiling water and 4 T margarine. Spoon stuffing across center of 3-qt shallow baking dish. Place chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400 for 30 min or until chicken is no longer pink. YIELD 4-6 servings.
4 skinless, boneless, chicken breasts
1 Chicken Breast
4 boneless chicken breast halves, skinned & deboned
3/4 C Flour
Tommy's Room
1 lb skinless, boneless chicken breast halves or turkey tenderloin steaks, cut into 6 pieces
1/2 loaf white bread, cubed
TRICKY CHICKEN AND DUMPLINGS
4 chicken breasts
SPANISH CHICKEN
1 2-1/2 pound broiler-fryer, cut up
If you like, remove skin from chicken pieces. In 12" by 8" baking dish, cook onion and olive oil, covered, on High 3 to 4 minutes until tender. Add chicken pieces, arranging with meatier portions toward edges of dish, garlic, and oregano. Sprinkle chicken with paprika. Cook, covered, on High 10 to 12 minutes until juices run clear when chicken is tested with a knife. Rearrange chicken halfway through cooking. Stir in lemon juice. Add salt and pepper to taste.
YIELD: 4 servings
Serving Suggestion: Arrange chicken on a platter with cooked yellow rice. Garnish with drained, marinated artichoke hearts, ripe olives, and/or pimento strips.
ONE DISH CHICKEN AND STUFFING BAKE
4-6 skinless, boneless chicken breast halves
Paprika
1 can Campbell's Cream of Mushroom Soup
1/3 C milk
1 T chopped fresh parsley
NO PEEK CHICKEN
2 cans cream of chicken soup
1/2 package dry onion soup mix
1 cup milk or water
3/4 cup rice
Preheat oven to 350 degrees.
Place chicken in a baking dish.
In a bowl, mix remaining ingredients together. Pour mixture over chicken breasts. Cover dish
with aluminum foil and bake for 2 hours, remembering not to peek!
CREAMED CHICKEN AND BROCCOLI
1 can Cream of Chicken Soup
1/2 can water
4 oz. cream cheese
Fresh or frozen broccoli
Cut up and cook chicken in a skillet with a little oil. At the same time cook broccoli in the
microwave until tender. In another skillet, or after chicken is done (depending on how much
of a hurry you are in), cream together soup, water and cream cheese. Simmer, add chicken.
When heated through, add cooked broccoli. Serve over cooked white rice.
FIESTA CHICKEN
Olive oil
Garlic powder
1 jar of salsa, your choice of heat
1 C shredded colby jack cheese
Prepared Rice
Cut the chicken in chunks. Sprinkle garlic powder over the chicken and saute in olive oil in a
skillet. Move chicken pieces to a 9x9" pan. Pour salsa over the chicken and bake in a 350
degree oven for 30 minutes. Sprinkle cheese over dish and return to oven for a few minutes
to melt. Serve with rice. VARIATION: saute green peppers and onions and add them to one jar
of Pace picante sauce and your chicken.
CHICKEN NUGGETS
1/4 C Cornstarch
2 t Baking Powder
1 t Salt
** 2-3 tsp Pepper
1 tsp Garlic
1/2 tsp Ginger
1/2 tsp Poultry Seasoning
1 cup Water
4-6 boneless Chicken Breasts cut into chunks or strips
Combine and mix dry ingredients in a bowl. Add water and beat with a wire whisk until smooth. Dip chicken chunks or strips
and coat with bread crumbs. Deep fry until golden brown and cooked through.
**Play around with this recipe. Change the spice amounts... add a bit more garlic... skip the ginger... Try it with chicken
drummies... try chicken broth instead of water... Dip them in sweet & sour bar-b-que sauce, mustard or honey!
Thank you Kelly
CHILI CHICKEN SUCCESS
1 T cooking oil
1 medium onion, chopped
1 small green sweet pepper, chopped
1 small red sweet pepper, chopped,
1 clove garlic, minced
1 15-oz can Hormel Chili No Beans
1 (14.5-oz) can Mexican recipe stewed tomatoes
1 bag Success Rice, prepared
Dash hot pepper sauce
3/4 C shredded Monterrey Jack cheese with peppers
In large skillet, saute poultry in oil until no longer pink; set aside. In same skillet, cook onion, peppers, and garlic until tender. Drain. Stir in chili and stewed tomatoes. Add rice and pepper sauce. Arrange chicken on top of mixture. Simmer 10 minutes. Top with shredded cheese. Yield: 6 servings.
SCALLOPED CHICKEN
1-1/2 C cracker crumbs, divided
3 C chicken broth
3 eggs, lightly beaten
1 t salt
3/4 C diced celery
2 T chopped onion
3 C cubed cooked chicken
1 can (8 oz) sliced mushrooms, drained
1 T butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 for 1 hour. Yield: 6-8 servings.
2 cans chicken broth
1 C water
3 cubes chicken bouillon
1 small carrot, chopped
1 small rib celery, chopped
1 small onion, chopped
salt & pepper to taste
12 large flour tortillas
Combine all ingredients except tortillas in crockpot and
place on low for 8 -10 hours. Take out chicken and remove skin and
bones; place broth into large pot on stove. Cut chicken into bite size
pieces and return to broth. Bring to slow boil (usually around medium
to medium high). Cut tortillas in half; then in 1 inch strips. Place tortilla strips into broth and boil gently for 20-30 minutes stirring occasionally. Broth should thicken but if too thin combine 1 tablespoon cornstarch with enough water to dissolve and stir into dumplings. Allow to cook around 5 to 10 minutes more.
1 medium onion, chopped
2 T olive or salad oil
2 garlic cloves, minced
1 t oregano
1 t paprika
1 T lemon juice
