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The Homemaker

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Keith’s Favorite Chicken Sour Cream Casserole

¼ cup melted margarine

2 cups crushed Ritz crackers

6 whole chicken breasts cooked and cut into small pieces

1 8oz carton of sour cream

1 can cream of chicken soup

¼ cup chicken broth

Combine 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.


Chicken Marsala

(Holland House)

Chicken cutlets boneless & skinless

2 Tblsn flour

2 Tbsp butter

2 cups mushrooms sliced

¾ cup Holland House Marsala cooking wine

¼ cup water

2 Tbspn fresh parsley chopped

¼  cup rosemary

pound 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

½ cup Russian Dressing

1 Tbsp Onion Soup mix

2 ½ Tbspn Apricot or Peach Preserve

Chicken breast or Thigh

Cut 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

2# chicken wings cut into pieces (opt discard tips)

½ cup bbq sauce

½ cup soy sauce

½ cup honey

Preheat 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.


BBq Chicken

Chicken leg quarters

BBQ Sauce

Pancake syrup

House seasoning

Diced garlic

Place 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

2 cans cream of chicken soup

2 cups milk

2 cups cooked chicken

2 cans refrigerated biscuits

small 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

1 pound uncooked linguine

2 boneless chicken breast halves, cooked and cubed

1 (4.5 ounce) can sliced mushrooms

1 (16 ounce) jar Alfredo-style pasta sauce

1 (10 ounce) package frozen mixed vegetables

1/3 cup milk

In 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

4 skinless, boneless chicken breast halves

1 (16 ounce) jar salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

salt to taste

ground black pepper to taste

1 (11 ounce) can Mexican-style corn

1 (15 ounce) can pinto beans

Place 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.

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.


Swiss Chicken Casserole

6 skinless, boneless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup butter

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!


Festival Pork/Chicken

1 (12 oz) jar apricot preserves

1 8 oz bottle Russian style salad dressing

1 packet dry onion

1 4# chicken or 4# of pork chops

Preheat 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 serving.


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,
by using 2 cans of the cream of chicken, versus using the mushroom
1 can (10 oz.) Extra Hot or Milder Ro-tel
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


One 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.


Pepperoni Chicken

3-4 boneles chicken breasts

1 pkg pepperoni sliced

mozzarella cheese

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.


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