Favorite Chicken Sour Cream Casserole
cup melted margarine
cups crushed Ritz crackers
whole chicken breasts cooked and cut into small pieces
8oz carton of sour cream
can cream of chicken soup
cup chicken broth
margarine and crackers and blend well. Spoon ½ the crumbs into shallow 2 qt casserole
and cover with chicken. Combine sour cream, soup, broths, salt and pepper and mix well. Pour over chicken and top with remaining
cracker crumb mixture. Bake uncovered at 350* for 20-25 minutes.
cutlets boneless & skinless
cups mushrooms sliced
cup Holland House Marsala cooking wine
Tbspn fresh parsley chopped
¼ cup rosemary
chicken until thin. Dredge liglt on both sides with flour. In large skillet melt butter and sauté mushrooms over medium heat
until browned, 10 minutes. Remove from and set aside Add veal to skillet and cook through 4 minutes on each side. Remove to
serving platter. Return mushrooms to pan, stir in Marsala, water, parsley,
and rosemary. Heat and pour over veal. Serves 4
Sweet and sour Chicken
cup Russian Dressing
Tbsp Onion Soup mix
½ Tbspn Apricot or Peach Preserve
breast or Thigh
chicken into strips. Mix up dressing, soup mix & preserves and our over chicken. Bake at 350* for 30-40 minutes.
Amy Barrett’s BBQ Chicken Wings
chicken wings cut into pieces (opt discard tips)
cup bbq sauce
cup soy sauce
oven to 350*. Put chicken pieces in 9X13 inch dish. Mix BBQ sauce, soy sauce and honey together and pour over chicken. Bake
for 1 hour 15 minutes or until done.
chicken in pan, sprinkle with house seasoning, chopped garlic & top with pancake syrup & BBQ sauce. Cover and bake
at 350* for 2 hours. Or place in slow cooker and cook for 3-4 hours.
Easy Chicken and biscuits
cans cream of chicken soup
cups cooked chicken
cans refrigerated biscuits
package of frozen mixed vegetables. Mix soup milk, chicken and vegetables in bowl. Lay unbaked biscuits in 9X13 baking dish
and pur soup mixture over it. Bake at 350*.
Easy Chicken Alfredo
pound uncooked linguine
boneless chicken breast halves, cooked and cubed
(4.5 ounce) can sliced mushrooms
(16 ounce) jar Alfredo-style pasta sauce
(10 ounce) package frozen mixed vegetables
a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well. Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce,
frozen vegetables, and milk. Cook until heated through. Serve warm Alfredo
sauce over cooked fettuccini or linguini noodles.
Chicken and corn chili
skinless, boneless chicken breast halves
(16 ounce) jar salsa
teaspoons garlic powder
teaspoon ground cumin
teaspoon chili powder
black pepper to taste
(11 ounce) can Mexican-style corn
(15 ounce) can pinto beans
chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili
powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Swiss Chicken Casserole
skinless, boneless chicken breasts
slices Swiss cheese
(10.75 ounce) can condensed cream of chicken soup
cups herb-seasoned stuffing mix
oven to 350 degrees F (175 degrees C).
chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
(12 oz) jar apricot preserves
8 oz bottle Russian style salad dressing
packet dry onion
4# chicken or 4# of pork chops
oven to 350*. In a medium bowl combine all of the other ingredients and stir. Place chicken/pork in a greased 9X13 (chicken
skin side down). Bake at 350 for ½ hour. Brush the skin side of the chicken with the glaze mixture, using only ½ the mixture
and return to oven. Reduce the temperature to 250* and bake for another ½ hour . Brush with remaining glaze mixture before
ROTEL "KING RANCH CHICKEN"
1/4 cup margarine
1 med. green bell pepper, chopped
1 med. onion, chopped
1 can (10-3/4 oz.) condensed
cream of mushroom soup
1 can (10-3/4 oz.) condensed
cream of chicken soup (I vary this recipe,
using 2 cans of the cream of chicken, versus using the mushroom
1 can (10 oz.) Extra Hot or Milder
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces (I end up using more
than this, about 18)
2 cups (8 oz) shredded cheddar cheese
In a large saucepan, cook pepper and onion in melted margarine, until
tender-about 5 min. Add soup (s), Rotel and chicken, stirring until
well blended. In a 13x9x2-inch baking pan, alternately layer tortillas,
soup mixture and then cheese, repeating for 3 layers, ending with cheese.
Bake 40 min. or until hot and bubbling. Serves 8
Dish chicken and stuffing bake
1 ¼ cups boiling water
4 T margarine, melted
4 cups Pepperidge farm herb seasoned stuffing
4-6 skinless boneless chicken breast halves (6-8 thighs)
1 can cream of mushroom soup
1/3 cup milk
1 T chopped parsley
Mix water and margarine add stuffing mix lightly. Spoon stuffing across center of 3 qt shallow baking
dish. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk and parsley. Pour over chicken.
Cover and bake at 400* for 30 minutes or until chicken is done. Serves 4 to 6.
3-4 boneles chicken breasts
1 pkg pepperoni sliced
1 jar of your favorite spaghetti sauce
any kidn of pasta
cook the chicken in skillet with olive oil. Place he cooked chicken in a greased baking dish and
place pepperoni over chicken as many as will fit. Lay a piece of cheese over pepperoni and then pour the tomato sauce over
the chicken and around in the dish. Cook uncovered at 350 for about 15-20 minutes or until heated through and the cheese melts.
Serve over pasta . cook covered at 400* for 20 min.