The Cookbook


Friday, August 27, 2010

Chicken Dishes

Chicken Jubilee

3-4 oz. mushrooms

1 medium onion, chopped

1 or 1 ½ cans cream of mushroom soup

8 oz. sour cream

1 chicken, boiled & deboned (retain liquid)

2 T. butter

2 C. rice (uncooked)

  • Saute mushrooms and onions in butter.
  • Add soup and sour cream, warm sauce on low heat.
  • Cook rice in chicken broth.
  • Layer the following: rice (bottom), chicken, sauce.
  • Heat in oven (400º) until hot and bubbly.

Note: More flavor if recipe is prepared a day ahead.

Sue Russell, Center, TX 1981

Chicken & Rice Delight

1/3 C. oil

2 eggs, beaten

4 C. cooked rice

1 (5.3 oz.) can evaporated milk

2 C. grated sharp cheddar cheese

1 (8 oz.) can sliced mushrooms, drained

2 cans cream of mushroom soup

1 can cream of chicken

½ lg. onion, chopped & sautéed in 2 T. butter

2 (10 oz.) pkg. frozen chopped broccoli, cooked & drained

2 C. shredded chicken

Salt & pepper to taste

Set aside ½ C. shredded cheese.

  • Add oil to beaten eggs. Combine with remaining ingredients. Place in a large casserole and top with remaining cheese.
  • Cover and bake at 350º until bubbly (30-45 minutes).
  • Can be frozen before or after baking. Serves 10-12

Pat Hughes, Kilgore, TX 1985

Chicken Enchilada

1 lg. fryer, boiled and deboned

1 can Rotel Tomatoes

1 onion, chopped fine

1 clove garlic, minced

  • Cut chicken in bite size chunks and mix rotel, onion and garlic. Let sit for 20 minutes.

1 can cream of chicken

1 can cream of mushroom

1 C. chicken broth

1 small Velveeta, grated

1 C. cheddar cheese, grated

  • Mix all of the above together.
  • Take corn tortillas and soften in hot grease. Spoon seasoned chicken into tortillas and roll (1 doz.). Cover with soup and cheese mixture. Top with green chilies and sprinkle with cheddar cheese.
  • Bake until bubbly at 350º.
  • Casserole can be made corn chips instead of corn tortillas. Pour corn chips in bottom of casserole soften with broth – layer chicken, soup, chips, chicken and soup.

Karon Elder, Kilgore, TX 1988

Country Chicken Casserole

1 lb. Velveeta, cubed

1 C. milk

½ C. salad dressing

1 T. chopped chives

5 oz. spaghetti, cooked & drained

2 C. chopped cooked turkey or chicken

1 (10 oz.) pkg. frozen peas and carrots (cooked & drained)

Heat cheese, milk and salad dressing over low heat; stir until smooth.

Add remaining ingredients, mix well.

Pour into 2 quart casserole, bake at 350º for 35-40 minutes or until hot and bubbly.

Susan Cox

French Hen with Rice

1 lg. fryer or hen

1 bell pepper

1 onion

1 clove of garlic

Salt & pepper

  • Rub fryer with butter. Salt and pepper into middle of onion, and place clove of garlic into middle of onion. Cut top of bell pepper and clean. Place stuffed onion into pepper. Place pepper into cavity of fryer. Place in covered pan in oven and bake at 350º until fryer is done. Add water while baking if dry.
  • Cook a pot of rice.
  • When chicken is done take pepper out and cut up in drippings. Add small amount of flour to broth and brown. Add back to juice. Pour over rice as you serve.

Karon Elder, Kilgore, TX 1988

Hot Chicken Salad

2 C. cubed chicken

2 cans cream of chicken soup

2 C. diced celery

4 T. minced onion

2 C. almonds

1 C. salad dressing

½ tsp. pepper

2 T. lemon juice

1 C. cracker crumbs

6 hard boiled eggs

Mix in order – fold in eggs, cooked for 40 minutes at 300º.

Unknown, Kilgore, TX 1980's

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