Chicken Dishes

Easy Chicken & Cheese Enchiladas

1 can (10.7 oz.) Campbell’s Condensed Cream of Chicken Soup

½ C. sour cream

1 C. Pace Picanté Sauce

2 tsp. chili powder

2 C. chopped cooked chicken

½ C. shredded Monterey Jack cheese

6 flour tortillas (6”), warmed

1 small tomato, chopped

1 green onion, sliced

• Stir the soup, sour cream, picanté sauce and chili powder in a medium bowl.
• Stir 1 cup picanté sauce mixture, chicken and cheese in a large bowl.
• Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining picanté sauce mixture over filled tortillas. Cover baking dish.
• Bake at 350º for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

CampbellsKitchen.com

Classic Chicken and Dumplings

1 egg

3 T. cold water

2 T. peanut oil

½ tsp. salt

1 C. all-purpose flour (not unbleached)

1 (4 to 4 ½ lb.) broiler-fryer chicken, quartered

1 tsp. salt

5 C. chicken stock or broth

2 C. water

2 stalks celery

1 med. Onion, peeled and sliced in half

3 hard-cooked eggs, sliced

2 T. cold butter, cut in ¼“ cubes

¼ C. whipping cream

ground black pepper

• For dumplings, in medium bowl whisk together egg, cold water, oil and the ½ tsp. salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.
• Season chicken, including back and neck, with the 1 tsp. salt. Set aside. In 6 quart Dutch oven combine chicken stock, water, celery, onion and pinch of salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down on top. Reduce heat to just below simmer. Cover, leaving ½“ opening.
• Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
• For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16”; cut in 1 ½ by 2 ½“ pieces. Return broth to boiling. Season well with additional salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes. Serves 8.

Chicken Dishes

Chicken Tacos

Nonstick cooking spray

½ C. chopped onion (1 medium)

1 clove garlic, minced

2 C. chopped cooked chicken

1 (8 oz.) can tomato sauce

1 (4 oz.) can diced green chile peppers, drained

12 taco shells

2 C. shredded lettuce

1 medium tomato, seeded and chopped

½ C. (2 oz.) finely shredded reduced-fat cheddar cheese and/or Monterey Jack cheese

• Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic; cook until onion is tender.
• Stir in the chicken, tomato sauce and the chile peppers, Heat through.
• Divide chicken mixture among taco shells. Top with lettuce, tomato and cheese. Makes 6 servings.

Chicken Dishes

Tortilla Chip-Crusted Chicken

1 lb. chicken breast tenders

½ tsp. salt

¼ tsp. pepper

1/3 C. flour

½ tsp. dried oregano

½ tsp. chili powder

¼ tsp. ground cumin

2 lg. eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 C. crushed tortilla chips

• Preheat oven to 425º. Sprinkle chicken with salt and pepper.
• Stir together 1/3 cup flour and next 3 ingredients.
• Whisk eggs just until foamy, and stir in pressed garlic
• Place a wire rack coated with cooking spray in a 15x10” jelly-roll pan.
• Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
• Bake at 425º for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

Chicken & Broccoli Casserole with Crunchy Almond Topping

1 lb. boneless, skinless chicken breast halves, baked and cut into ½“ dice (about 2 ½ cups)

2 ½ to 3 C. small broccoli florets

1 (14.5 oz.) ready to serve all natural cream of chicken or cream of mushroom soup

1/3 C. light canola mayonnaise

¼ C. almonds, very finely chopped

¼ C. Panko breadcrumbs

2 T. ground flaxseed

2 T. grated Parmesan cheese

• Preheat the oven to 350º. Place the broccoli florets in a steamer basket and steam until crisp tender, about 3 minutes.
• Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2 quart baking dish and set aside.
• To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
• Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice pasta or noodles.

Note: To cook the chicken, place in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350º until the meat is cooked through and no longer pink in the center, 35 minutes.

Meal Makeover Moms, September 2010

Chicken Pot Pie Bundles

2 ½ T. extra virgin olive oil, divided

2 medium carrots, peeled and cut into ¼“ pieces (about 1 cup)

1 small onion, finely chopped (about ½ C.)

2 cloves garlic, minced

1 lb. boneless, skinless breast halves, cut into ½“ pieces

2 tsp. chopped fresh tarragon

½ tsp. salt

Pinch of black pepper

1 C. chicken broth

4 tsp. cornstarch

¾ C. frozen petite peas, thawed

¾ C. frozen corn kernels, thawed

2 T. grated Parmesan cheese

12 egg roll wraps (not the smaller wonton wrappers)

Preheat the oven to 350º.

• Heat 1 T. of the oil in a large nonstick skillet over medium high heat. Add the carrots and onion and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add 1 more T. oil and the garlic, and cook 1 minute more. Add the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
• Meanwhile, in a bowl, whisk together the chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and corn, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
• To prepare the bundles, use a nonstick muffin pan with 12 medium size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous ¼ C. of the chicken mixture into each wrapper. Sprinkle the Parmesan cheese evenly on top. Bring the corners up and over the otp of the filling, pressing and folding to seal to the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
• Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.

Meal Makeover Moms, September 2010

Personal Pot Pies

2 (18.6 oz.) cans chicken pot pie-style soup, Progresso

1 (10 oz.) bag frozen mixed vegetables, thawed, Green Giant

2 C chopped cooked chicken

1 (14.1 oz.) pkg. refrigerated pie crust, Pillsbury

1 lg. egg

1 T. water

• Preheat oven to 450º. In a large bowl, combine soup, vegetables and chicken. Divide mixture evenly among 4 (8 oz.) ramekins or oven safe soup crocks.
• Pm a lightly floured surface, roll out both pie crusts into 16” rounds. Cut each into 2 (8”) circles, discarding remaining dough. Place dough rounds on top of ramekins, and crimp edges. Using a paring knife, cut 4 slits on top of dough to allow steam to escape.
• In a small bowl, whisk together egg and water. Brush top of each pie with egg mixture. Bake for 15 to 20 minutes., or until mixture is bubbly and crust is golden brown. Let stand for 5 minutes before serving.

Note: To make a 9” pot pie, prepare recipe as directed, placing soup mixture into a 9” pie plate. Gently place 1 pie crust on top, reserving the other pie crust for another use. Crimp edges and seal. Using a paring knife, cut 4 slits on top of dough to allow steam to escape. Brush top of pie with egg mixture. Bake as directed with egg mixture. Bake as directed.

White Chili

1 T. olive oil

1 med. onion, chopped

1 tsp. minced garlic

2 (10 oz.) bags frozen oven-roasted diced chicken breast, thawed

1 (32 oz.) carton chicken broth

2 (15.8 oz.) cans great Northern beans, rinsed and drained

1 (1.25 oz.) pkg. white chicken chili seasoning mix

1 (11 oz.) can white shoepeg corn

Garnish: sour cream, shredded Monterey Jack cheese

In a large heavy-bottomed pot, heat oil over medium-high heat; add onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until tender. Stir in chicken, broth, beans, seasoning mix and corn. Bring to boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.

Chicken Dishes

Chicken and Rice

6 C. cooked chicken

2 boxes long grain & wild rice (cooked)

3 cans cream of chicken soup

1 can cream of mushroom soup

1 pint Cream (half & half)

2 C. grated cheddar cheese

Saute:

1 stick butter

2 C. chopped celery

2 C. chopped green pepper

2 C. chopped onion

Mix all ingredients reserving half of cheese for topping. Bake in oven until hot. Serves 25.

Chicken Enchiladas

Extra virgin olive oil

½ med. Onion, diced

5 garlic cloves, chopped

1 ½ tsp. ground cumin

¼ C. flour

2 C. chicken stock (not low sodium)

Chopped cilantro leaves (lots)

1 deli roasted chicken (about 3 lbs.), boned, meat shredded

Salt

Freshly ground black pepper

10 lg. (but not burrito size) flour tortillas

¾ lb. Monterey Jack cheese, shredded

2 C. sour cream

Chopped tomatoes and cilantro leaves, for garnish

Preheat oven to 400º

• Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute (I looked it up, it’s a white sauce). Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season to taste, with salt and pepper.
• Change the temperature of the oven to 350º and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa (see recipe above).
• Now take the flour tortillas and briefly flash them over the stove top flame (of put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lighly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Laura’s Best Recipes, September 2010

Chicken Dishes

Flash-Fried Finger-Lickin’ Chicken (Healthy)

3 C. low-fat, low-sodium broth

salt

4 skinless, bone-in chicken thighs

2 quarts grapeseed oil

1 ½ C. whole wheat flour

1 T. sweet paprika

1 ½ tsp. celery salt

1 T. freshly ground black pepper

1 tsp. salt

½ tsp. cayenne pepper

2 C. low-fat buttermilk

• Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400º over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 tsp. salt and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack and serve immediately.

Rocco DiSpirito, September 2010

Don’t-Be-A-Chicken- Chili

(This recipe is very similar to the White Bean Soup)

1 T. oil

1 lb. boneless, skinless chicken breasts, cubed

1 onion, chopped

1 (14 oz.) can chicken broth

2 (15.8) cans Great Northern beans, drained and rinsed

2 (4.25 oz.) cans chopped green chiles

1 ½ tsp. garlic powder

1 tsp. salt

1 tsp. ground cumin

½ tsp. dried oregano

8 oz. container sour ream

1 C. whipping cream

2 C. shredded Monterey Jack cheese

Garnish: cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is cooked through; set aside. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese, garnish, if desired. Serves 7 to 8.

Gooseberry Patch Halloween Cookbook 2010

Chicken Dishes

Flash-Fried Finger-Lickin’ Chicken (Healthy)

3 C. low-fat, low-sodium broth

salt

4 skinless, bone-in chicken thighs

2 quarts grapeseed oil

1 ½ C. whole wheat flour

1 T. sweet paprika

1 ½ tsp. celery salt

1 T. freshly ground black pepper

1 tsp. salt

½ tsp. cayenne pepper

2 C. low-fat buttermilk

Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover, and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter; cover with foil to keep them warm.

While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400º over high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 tsp. salt and the cayenne. Use a whisk to thoroughly combine the ingredients.

Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double-coat the chicken. Shake off any excess flour.

Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack and serve immediately.

Rocco DiSpirito, September 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

Chicken Dishes

Broccoli and Chicken Casserole

4 oz. dried medium noodles

2 ½ C. chopped cooked chicken or turkey

1 – 10 oz. pkg. frozen chopped broccoli, thawed

½ C. sliced green onions

1 – 10.75 oz. can condensed cream of mushroom soup

½ C. skim milk

½ C. shredded Swiss cheese

1 tsp. dried basil, crushed

1/8 tsp. pepper

Paprika

• Cook noodles according to package directions. Drain well.
• In a 2 quart casserole stir together noodles, chick or turkey, broccoli and green onions.
• In a medium mixing bowl stir together soup, milk, cheese, basil and pepper. Stir into noodle mixture.
• Bake, covered in a 350º oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 serving.
• Make Ahead Tip: Prepare casserole, cover and chill up to 24 hours. Bake as above.

Chicken Dishes

Chicken & Dumplings (The best and closest to my Mama's and Ese's (Mama's sister) that I have ever eaten or made)

Season chicken well, cook and debone.

2 C. flour

2 tsp. baking powder

½ tsp. salt

¾ C. broth

¼ C. butter

Cut butter into flour mixture, add broth and mix well. Knead on floured board and roll out and cut, as you like. Drop into boiling broth and cook about 15 to 20 minutes.

Ann Ryberg Landers, January 1993

Chicken & Dumplings

1 large chicken or hen

1 small onion

1 rib celery

1 stick margarine

½ stick butter

2 C. boiling water

2 C. sifted flour

1 tsp. salt

4 eggs

¼ to ½ C. flour

Cook chicken in large pot of simmering water with onion and celery until tender, about an hour. Reserve broth. When cool, debone chicken and cut into serving-size pieces. Set aside.

For dumplings, melt margarine and butter in 2 C. boiling water. Whisk in sifted flour to which salt has been added, stir and cook over medium heat until mixture leaves the side of the pan, only a few minutes.

Cool slightly. Add eggs, one at a time, and stir well after each. Pat out dough into thirds with floured hands and rolling pin. Cut dough into 1 by 2 inch strips. Set aside.

Combine ¼ to ½ C. flour in a jar with ½ C. water. Shake until lumps are gone. Bring reserved broth to a boil. Reduce heat and add flour-water mixture. Stir constantly over medium heat until thickened. Add chicken and dough strips. Cook until dough is done, a few minutes.

Jane Mears, January 1993

Shellie Littlejohn’s Chicken & Dumplings

2 T. Flour

1 (15 oz.)pkg. Chicken Gravy Mix

¼ tsp. garlic powder

1 ½ C. water

4 medium carrots, sliced

2 stalks, celery

6 to 8 chicken pieces Season salt

Pepper

1-10 oz. can biscuits(plain)

Preheat oven to 350º. Shake flour into large (14 x 20) oven cooking bag. Place in 9 x 13 pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place vegetables in bag in layers. Sprinkle chicken with season salt and pepper. Place on top of vegetables. Arrange biscuits around chicken. Close bag with tie. Cut six ½ " slits on top. Bake until tender, about 50-55 minutes.

Karon Elder, March 1993

Chicken & Dumplings

1 4-5 # hen or chicken

1 rib celery

¼ medium onion

½ tsp. dried parsley

2 tsps. salt

black pepper to taste

Put chicken in a large pot and cover with approx. 8-10 cups of cold water. Add remaining ingredients and bring to a boil. Reduce heat and simmer until tender, about 2 hours or more. Remove chicken and vegetables from broth. Strip chicken from bones and reserve to add a portion to dumplings as desired. Reserve about 2 ½ quarts broth for dumplings as desired. Extend with water if necessary or add canned broth if more liquid is needed.

Dumplings:

¹/₃ C. shortening

1 ½ to 2 C. flour

²/₃ C. water or broth

Black pepper to taste

1 tsp. salt

¼ C. milk

Combine shortening, broth and salt in a large mixing bowl. Slowly add flour, mashing and stirring with a fork until a paste is formed, then continue to add flour until mixture is the consistency of biscuit dough. Divide into 2 balls and roll each on a well-floured pastry board until pie crust thin. Cut into strips about 1 inch by 3 to 4 inches. Drop strips, one at a time, into gently boiling broth (a rolling boil, not a vigorous one or you'll have a mess all over the stove), pushing down as needed. Cover, cook on low heat for 20 minutes. Uncover and simmer for an additional 5 minutes, adding ¼ C. milk. Add chicken. Turn off heat and let rest for 20 minutes before serving.

Susan Cox, January 1994

Easy Chicken & Spaghetti

Season chicken well, cook and debone

1 # spaghetti

1 small jar pimento

1 can cream of mushroom

1 can cream of chicken

¹/₃ # Velveeta cheese

1 can Rotel Tomatoes (opt.)

Cook spaghetti (sometimes I use 2 boxes of cut spaghetti, my family likes it better) in chicken broth and add other ingredients while spaghetti is cooking. You may place in casserole dish and top with grated cheese if you would like to have a nice dish to serve for company.

This dish is very versatile, so just use this as your base. Any combination of soups may be used to change the flavor, including adding a can of tomatoes, tomato soup or Rotel tomatoes. Vegetables, such as, onions, bell pepper, mushrooms, ripe black olives, celery or anything that appeals to you. Just make it your own!

Susan Cox, January 1993

Chicken Spaghetti

Boil hen or chicken pieces, take off the bone, discard skin, cut chicken into bite-sized pieces.

Sauté:

2 sticks oleo, scant

2 medium onions

1 pod garlic

Add:

2 cans Cream of Mushroom soup

2 cans button mushrooms, drained

1 C. or so of chicken broth chicken pieces

salt and pepper

Simmer for 30 minutes.

Cook 2 boxes (7 oz.) cut spaghetti in chicken broth

Grate 1-1 ½ lbs. sharp cheddar cheese

Layer spaghetti, sauce, and cheese

Bake in 350º oven 30 minutes or so.

Jane Mears, May 1993

Chicken Spectacular

3 C. cooked chicken

1 pkg. Uncle Ben's Combination

1 can Cream of Celery Soup

Wild and White Rice, Cooked

1 medium jar sliced pimentos

1 med. onion, chopped

2 C. French style green beans, drained

1 C. Hellman's mayonnaise

1 C. water chestnuts, diced

Salt and Pepper to taste

Mix and bake at 350º.

Karon Elder, March 1993

Light & Easy Lemon Broccoli Chicken

1 T. vegetable oil

¼ C. milk

2 whole chicken breasts, split, skinned and boned(1# boneless)

2 tsp. lemon juice

1/8 tsp. pepper

1 can Campbell's Cream of Broccoli Soup

4 thin lemon slices

In skillet, in hot oil, cook chicken 10 min. or until browned on both sides. Spoon off fat.

Combine soup and milk; stir in lemon juice and pepper. Pour over chicken; top each chicken piece with lemon slice. Reduce heat to low. Cover; simmer 5 min. or until chicken is fork-tender, stirring occasionally. 4 servings.

Doug Workman, August 1991

Savory Crescent Chicken Squares

3 oz. Cream Cheese, softened

3 T. melted butter

2 C. cooked cubed chicken

¼ tsp. salt

¹/₈ tsp. pepper

2 T. milk

1 T. chopped chives or onion

1 T. pimento, optional or celery

2-8 oz. can Pillsbury crescent rolls

¾ C. crushed seasoned croutons

Blend cream cheese and 2 T. butter (put 1 T. aside) until smooth. Add next 6 ingredients, mix well. Separated crescent dough into 8 rectangles; spoon 1/8 meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken. Brush top with 1 T. butter mix., dip in croutons. Bake on ungreased cookie sheet for 20 to 25 minutes in 350º oven.

Diane Veihman June, 1991

Chicken Pie

1 chicken, boiled

1 ½ C. broth

1 can cream of mushroom soup

2 hard boiled eggs

1 stick oleo

1 ½ C. self-rising flour

1 C. buttermilk

Arrange chicken in 13 x 9 pan sprayed with Pam. Mix soup and broth and pour over chicken. Chop eggs and spread over that. Mix flour, butter and buttermilk and spoon over chicken (if I'm running short of time I use crescent rolls, my family really prefers them). Bake at 425º for 30 minutes.

Diane Veihman, June 1991

Easy Chicken Pie

3 C. cooked, diced chicken 1 can cr. celery soup

1 C. biscuit mix

1 pkg. (10 oz.) vegetable mix

1 C. chicken broth

¾ C. milk

boil 2 potatoes (optional)

¼ tsp. pepper

½ stick melted oleo

Preheat: oven to 400º

Grease: shallow 2 qt. Pyrex dish and spread chicken and vegetables evenly in bottom of pan.

Stir: together soup, broth and pepper.

Combine: baking mix, milk and oleo; stir until smooth.

Pour: over ingredients in baking dish.

Bake: 45 to 50 minutes or until golden brown. Cool 10 minutes before serving.

This came off of the back of the Martha White Recipe Ease can.

Susan Cox, November 1992

Chicken Pot Pie

1 chicken (3 or 4 lbs.)

1 stick margarine

½ C. flour

chicken broth

lg. can green beans

pie crust

Boil chicken (season to taste). When it cools, take meat off bones. Set meat aside. Strain the chicken broth and set aside.

Melt butter in saucepan. Add flour and mix well. Add about ½ of the chicken broth and a little milk to get the right consistency for the sauce. Add additional broth until consistency is not too thin or too thick. Add vegetables to the sauce. (i.e., green beans, English peas, carrots, or whatever)

In a 13 x 9 baking pan, put the chicken in the bottom of the pan. Pour the broth over the chicken. Cover with crust. Poke crust with fork or make small slices with knife.

Bake at 350º, uncovered for about 30 minutes, or until golden brown.

Gena, September 1993

Chicken Enchiladas

flour tortillas

1 fryer (boiled & deboned)

2 cans Cream of Chicken soup

1-4 oz. can of chopped green chilies

large sour cream shredded cheese (sharp or American)

(I also use Mozzarella on top)

Combine cream of chicken soup, sour cream and peppers. Take a flour tortilla - place some chicken inside, add a spoon of the soup mix. and a little shredded cheese. Roll up and place in a long pan. Continue until all the chicken is gone or you have all that you want. Put remaining soup mixture on top of the tortillas and top with cheese.

Bake at 350º until hot and bubbly - about 25 minutes.

Dottie Rokohl, October 1993

Poppy Seed Chicken

1 fryer, boiled, deboned & skinned

2 T. poppy seed

1-16 oz. sour cream

1 can cream of mushroom soup

1 stick oleo

1 pkg. of Ritz crackers, crushed

Mix soup with sour cream; set aside. Melt oleo, mix together with Ritz crackers and poppy seed. Layer chicken, soup mixture and Ritz cracker crumbs. Repeat, ending with cracker crumbs. Bake at 350º for 30-40 minutes (uncovered).

Dottie Rokohl, October 1993

Pan-Fried Chicken Strips

2 #'s chicken breasts, skinned, boned, & cut into ½ " wide strips

6 green onions, chopped

2 cloves garlic, crushed

2 T. olive oil

4 T. Marsala wine

2 T. lemon juice

salt & pepper to taste

Heat a large frying pan (I use a large silverstone-lined pan so that I don't need much oil). Add oil, chicken strips, garlic, and green onions. Sauté' over high heat until the chicken is lightly browned and tender, Remove from the pan.

Add Marsala and lemon juice, and allow the liquid to reduce for a moment. Return chicken to the hot pan, and add salt and pepper. Do not overcook.

Ann Landers, March 1994

Golden Lemon Chicken

4 boneless skinless chicken breast halves

1 egg, beaten

all-purpose flour 3

T. butter or margarine

1 envelope Lipton Recipe Secrets Golden

1 C. water

Herb with Lemon Soup Mix

4 lemon slices (optional)

Dip chicken in egg, then flour. In 12" skillet, brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered 10 minutes or until chicken is done. Serve over rice.

Jane Mears, March 1994

Company Chicken

6 chicken breasts (skinned & boned)

¼ C. sherry or White Wine

½ C. hicken broth

½ C. grated Parmesan cheese

Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake at 350º covered 45 minutes and uncovered 15 minutes. Serve with white rice. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Soy Sauce Chicken

4 chicken breasts (skinned & boned)

1 C. sour cream

¼ C. Soy Sauce

Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Bake at 350º covered for 1 hour. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Chicken Dried Beef I

6 chicken breasts (skinned & boned)

2-4 oz. jars separated sliced dried beef

6 strips bacon

1 can cream of mushroom soup

Place dried beef in greased casserole. Wrap bacon strip around each chicken breast and place over beef. Spread soup over chicken; cover and bake at 300º for 2 hours. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Chicken Dried Beef II

1-4 oz. jar sliced dried beef (chopped)

4 chicken breast (skinned & boned)

1 C. sour cream

1 can cream of mushroom soup

Place dried beef in bottom of greased casserole and place chicken on top. Combine sour cream and soup; spread over chicken. Bake uncovered 350º for 2 hours. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Chicken Supreme

4 chicken breasts (skinned & boned)

4 slices onion

4-5 potatoes (peeled & quartered)

1 can golden mushroom soup

Line casserole with foil. Place chicken on foil. Top chicken with onion and place potatoes around chicken. Pour soup over potatoes and chicken. Seal foil tightly over chicken. Bake at 300º for 1 ½ hours. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Baked Chicken Parmesan

3 #s chicken pieces

1 C. cornflake crumbs

½ C. grated Parmesan cheese

¾ C. Miracle Whip Salad Dressing

Combine crumbs and cheese. Brush chicken with salad dressing and coat with crumb mixture. Place in casserole dish and bake at 350º for 1 hour. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Busy Day Chicken

2-3 #s chicken pieces

1 C. rice (uncooked)

1 pkg. dry onion soup mix

1 can cream of celery soup

Place rice in greased casserole with chicken on top. Sprinkle with onion soup. Mix celery soup and two cans water; pour over the above. Bake at 325º covered for 2 hours. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Worcester Chicken

2-3 #s chicken pieces

¼ C. Worcestershire Sauce

½ C. margarine

2 T. lemon pepper

Place chicken in large greased casserole. Spread margarine on each piece of chicken. Sprinkle with lemon pepper and worcestershire. Bake at 350º for 1 hour. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Lemon Butter Chicken

2-3 #s Chicken pieces

½ C. margarine (melted)

2 lemons

½ T. garlic salt

Rub chicken with lemon. Mix margarine, juice of one lemon and garlic salt. Pour over chicken and bake at 350º for 1 ½ hours. Baste occasionally. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Italian Broiled Chicken

2 broiling chickens

¾ C. olive oil

1 clove garlic (finely chopped)

½ C. chopped parsley

Split chicken down the back. Combine oil, garlic and parsley; marinate chicken for minimum of ½ hour or overnight. Arrange marinated chickens, skin side up, on preheated broiler 5-inches from heat. Broil 20 minutes per side. Baste regularly. Serves 6-8.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Cornish Hens

4 Cornish Hens

4 T. margarine

½ C. water

2 T. soy sauce

Rub hens with margarine. Place in greased baking dish and spoon water and soy sauce mixture over hens. Cover with foil and bake for 45 minutes. Remove cover and bake 15 minutes longer. Bake at 350º for 1 hour. Serves 4.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Chicken Black Bean Chili

6 chicken breasts (boned & skinless)

1” pieces 2 bell peppers, chopped

1 onion, chopped

4 garlic cloves, minced

3 T. olive oil

2 ½ T. chili powder

1 tsp. cumin

¾ tsp. coriander

2-15 oz. black beans

2-14 oz. Italian stewed tomatoes

10 oz. velveeta cheese

Sauté chicken, peppers, onion and garlic in oil until chicken is almost cooked. Add chili powder, cumin and coriander; cook three minutes. Stir in beans and tomatoes (include liquid). Bring to a boil. Simmer uncovered, or 15 minutes. Reduce heat to low and stir in cheese. Continue cooking until cheese is melted and chili is thoroughly heated.

Season Samples, Longview Mothers League, November 1994

Poppy Seed Chicken

2 cans cream of chicken soup

1-8 oz. sour cream

1 T. poppy seeds

1 # chicken (cooked, boned & chopped)

¹/₃ box Ritz Crackers

1 stick margarine, melted

Mix sour cream, soup and poppy seeds in a medium bowl. Add chopped cooked chicken. Pour into a greased 9 x 13 pan. Crush crackers in a medium ziploc bag. Pour in melted margarine. Mix well. Put on top of chicken mixture. Bake uncovered at 350º for 30 minutes.

Season Samples, Longview Mothers League, November 1994

Chicken-Artichoke Skillet

3 T. butter or margarine

1-6 oz. pkg. Rice-a-Roni(chicken)

2 C. water

¼ C. dry white wine

½ # fresh mushrooms, sliced

1 # boneless chicken, cut into strips

¼ tsp. garlic powder

1-14 oz. artichoke hearts, drained & cut

¼ C. chopped fresh parsley

Melt butter in skillet, add rice and sauté 5 minutes. Stir in water, wine and flavor packet. Add mushrooms, chicken and garlic; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in artichokes, cover and simmer until liquid is absorbed. Remove from heat and add parsley.

Connie Hill, November 1994

Buttermilk Chicken

1 cut-up fryer

1 ½ C. buttermilk

¾ C. flour

1 ½ tsp. salt

¼ C. butter

1 can cream of chicken soup

Dip chicken into ½ C. buttermilk. Then roll in flour seasoned with salt and ¼ tsp. pepper. Melt butter in a 13x9x2 inch pan. Put chicken in pan, skin side down and bake, uncovered, in a moderate oven (375º) for 30 minutes. Turn chicken and bake 15 minutes. Blend remaining 1 C. buttermilk and soup; pour around chicken. Bake 15 minutes more.

Better Homes and Garden Cookbook, December 1994

Chicken a la Creole

2 T. olive oil

1 C. chopped white onion

½ C. chopped green onion

1 C. chopped green pepper

½ C. chopped parsley

1 T. chopped garlic

1 C. dry white wine

2 C. chicken broth

3 C. chopped tomatoes

2 T. Soy Sauce

1 tsp. salt

1 T. hot sauce

Brown vegetables in olive oil, add remaining ingredients and cook for ½ hour. Thicken broth with corn starch and serve over rice.

Connie Hill, January 1995

Un-Fried Chicken

The secret to the success of this recipe is to make sure that both the chicken and the yogurt are very cold. The preliminary soaking will help the breading adhere and produce a crisp coating much like that of fried chicken.

Light vegetable oil cooking spray 6 chicken drumsticks, skin removed

6 chicken breasts, skin removed

3 ½ C. ice water

1 C. plain nonfat yogurt

Breading:

1 C. dried Italian bread crumbs

1 C. flour

1 T. Old Bay seasoning

½ tsp. garlic powder

½ tsp. Creole seasoning

1/8 tsp. freshly ground black pepper

dash cayenne pepper

½ tsp. dried thyme

½ tsp. dried basil

½ tsp. dried oregano

Preheat oven to 400º. Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with the ice water. Put the yogurt into a medium bowl. Set both bowls aside. Toss all the breading ingredients into a large, tightly-sealing plastic bag. Seal and shake well to mix. Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bad, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.

In the Kitchen with Rosie (Pat Bennett's book), January 1995

Spanish Paella

1/3 C. olive oil

2 cloves garlic, minced

3 #'s chicken, skinned

1(28 oz.) can whole tomatoes, undrained

½ tsp. salt

¾ -1 ½ C. uncooked rice

¼ to ½ tsp. ground saffron (optional)

¼ C. boiling water

1 C. cut fresh green beans (slightly cooked)

garlic (optional)

¾ to 1 C. frozen English peas, thawed

1 # medium fresh shrimp, peel & devein

Heat oil in a large skillet or paella pan; add garlic and cook 1 minute. Add chicken and brown on both sides. Add tomatoes and salt. Cover and cook over low heat 20-30 minutes. Remove chicken and stir in rice. Dissolve saffron in boiling water and stir into rice mixture. Return chicken to skillet; cover and simmer 20 - 30 minutes. Do not stir. Arrange the beans, peas and shrimp over rice. Cover and cook 10-12 minutes or just until the shrimp are pink.

Sue Russell, January 1995

Chicken & Rice Casserole

1 ½ C. uncooked rice

1 ½ soup cans water

1 can Cream of Mushroom Soup

1-3 oz. can sliced mushrooms

1 can Cream of Celery Soup

½ tsp. Worcestershire

1 pkg. Lipton Onion Soup

1 fryer, cut up

Use large shallow baking dish, well buttered. Cover bottom of dish with rice. Mix cans of soup with water and pour over rice. Sprinkle ½ package soup over this. Dip chicken in melted butter and salt and pepper. Place on top of rice and use other half of onion soup. Bake at 400º for little over 1 hour.

Susan Cox, February 1995

Hot Chicken Salad

2 C. cubed chicken

½ tsp. pepper

2 cans Cream of Chicken soup

2 T. lemon juice

2 C. diced celery

1 C. cracker crumbs

4 T. minced onion

6 hard boiled eggs

2 C. almonds

1 C. salad dressing

Mix in order and fold in eggs. Bake 40 minutes at 300º

Susan Cox, October 1995

Pasta with Chicken & Broccoli

½ # spaghetti, linguine, or fettucini

3 T. vegetable oil, divided

1 bunch broccoli, cut (3 C.)

2 to 3 garlic cloves, minced

4 to 5 chicken breasts (abt. 1#)

¼ C. white wine, chicken

½ C. chopped parsley broth or bouillon

salt and pepper to taste

2 T. grated Parmesan or Romano Cheese

Prepare spaghetti according to package directions. Meanwhile, in large heavy skillet over medium-high heat in 2 T. hot oil, cook broccoli 4 to 5 minutes, until tender-crisp, stirring occasionally; remove and keep warm. In same skillet in remaining oil, cook garlic and chicken 5 minutes, turning. With scissors or knife cut into ½ " strips*. Add wine; cover and cook over medium heat 5 to 10 minutes more until cooked through. Lightly drain pasta. Toss with chicken and pan juices, broccoli, and parsley. Season with salt and generous amount of pepper. Sprinkle with cheese. Serves 4.

*NOTE: If chicken is thawed, cut each piece into ½ " strips first, then prepare as above; brown over high heat 2 minutes before adding wine, then continue as directed.

Susan Cox, June 1996

Golden Lemon Chicken

4 boneless, skinless chicken breast halves

1 beaten egg

All-Purpose flour

3 T. butter or margarine

1 envelope Lipton Recipe Secrets Golden

1 C. water

Herb with Lemon Soup Mix

4 lemon slices (optional)

Hot cooked rice

Dip chicken in egg, then flour. In 12" skillet, brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered 10 minutes or until chicken is done. Serve over rice.

Susan Cox, Lipton Recipe Secrets, June 1996

Hidden Valley Grilled Chicken

Combine 1 oz. packet Hidden Valley Original Ranch Dressing Mix, 2 T. olive oil and 1 T. red wine vinegar in a plastic bag.

Add 2 lbs. skinless chicken breasts and/or thighs. Shake until coated. Marinate 1 hour.

Grill chicken on outer edge of coals 35-40 minutes, covered. Turn every 10 minutes until done.

Hidden Valley Ranch, October 1996

Sour Cream Chicken Enchiladas

10 flour tortillas (large)

3 C. cooked chicken, chopped

1 lb. Monterrey Jack cheese, shredded

1 onion, chopped

Sauce:

½ C. butter, melted

3 T. flour

2 C. chicken broth

1 ½ C. sour cream

2 cans diced green chilies (optional)

Assemble chicken and onion in tortillas; roll and place in 13" X 9" pan or glass dish. To make sauce, melt butter, stir in flour and chicken broth. Bring to boil. Fold in sour cream and heat to almost boiling. Add green chilies. Pour sauce over stuffed tortillas.

Bake at 350º for 20 minutes. Serves 10.

Janis Fuss, from Kelly McAlister, from Glenda Duncan, October 1996

One Dish Chicken & Rice Bake

1 can Cream of Mushroom soup

*1 C. water

¾ C. uncooked rice

¼ tsp. paprika

¼ tsp. pepper

4 boneless, skinless chicken breast

In 2 qt. shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.

Bake at 375º for 45 minutes or until chicken and rice are done. Serves 4

*For creamier rice increase water to 1 1/3 cups.

Campbell's Soup, October 1996

Chicken Mozzarella

1 T. olive oil

1 # (about 4) boneless chicken breasts

1 ¾ C. Contadina Pasta Ready Chunky

4 slices (3 oz.) mozzarella cheese

Tomatoes with Olive Oil, Garlic & Spices (Undrained)

Hot cooked pasta or rice

Heat oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until golden brown; drain. Pour tomatoes and juice over chicken. Bring to a boil. Reduce heat to medium-low; cover. Cook for 20 to 25 minutes or until chicken is tender. Place cheese over chicken and tomatoes; cover. Cook for 1 to 2 minutes or until cheese is melted. Serve over pasta or rice.

Contadina, Susan Cox, November 1996

Skillet Herb Roasted Chicken

4 skinless, boneless chicken breast halves

1 can Creative Chef Cream of Roasted

1/8 tsp. pepper Chicken w/ Savory Herbs Soup

½ C. water

Spray skillet with vegetable cooking spray. Heat over medium-high heat 1 min. Cook chicken 10 min. or until browned. Set aside.

Add soup, pepper and water. Return chicken to pan. Cover and cook over low heat 5 min. or until chicken is done. Serves 4.

Susan Cox, November 1996

Almond Chicken Salad

4 C. cubed cooked chicken

1 ½ C. seedless green grapes, halved

1 C. chopped celery

¾ C. sliced green onions

3 hard-cooked eggs, chopped

½ C. mayonnaise or salad dressing

¼ C. sour cream

1 T. prepared mustard

1 tsp. salt

½ tsp. pepper

¼ tsp. onion powder

¼ tsp. celery salt

1/8 tsp. dry mustard 1/8 tsp. paprika

½ C. slivered almonds, toasted 1 kiwi fruit, peeled and sliced, optional

In a large bowl, combine chicken, grapes, celery, onions, and eggs. In another bowl, combine the next nine ingredients; stir until smooth. Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.

Kay Taliaferro, January 1997

Midnight Garden Chicken Casserole

1 can green beans, drained

1 can whole kernel corn, drained

1 can cream of mushroom soup

2 C. diced cooked chicken

1 C. cooked rice

¾ C. milk

1 can french-fried onion rings.

Combine beans, corn, soup, chicken, rice and milk.

Pour into 2 quart baking dish.

Bake at 350º for 20 minutes. Top with onion rings. Bake 10 minutes or until golden brown.

Valorie Spann, January 1997

Unforgettable Chicken Pie

½ # bulk pork sausage

¼ C. butter or margarine

1/3 C. flour

¼ tsp. salt

1/8 tsp. pepper

1 can chicken broth

2/3 C. milk

2 C. chopped cooked chicken/turkey

1-10 oz. pkg. frozen peas, thawed

2 C. flour

2 tsp. celery seed

1 tsp. paprika

¼ tsp. salt

2/3 C. shortening

6 to 7 T. cold water

In a large saucepan, brown sausage. Drain fat; set aside.

In the same pan, melt butter. Stir in the 1/3 C. flour, the ¼ tsp. salt and the pepper. Add broth and milk all at once. Cook and stir till thickened and bubbly.

Stir in sausage, chicken and peas. Keep warm.

Meanwhile, in a medium bowl, prepare crust by combining the 2 C. flour, the celery seed, paprika, and ¼ tsp. salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 T. of water over part of dough mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Divide into thirds. Form 2/3 into a ball and the remaining 1/3 into another ball.

On a lightly floured surface, roll the larger ball of dough to about 1/8" thickness to fit into a 2 quart casserole.

Ease pastry into casserole. Trim to ½ " beyond the edge of the casserole. For the top crust, roll small ball of dough to about 1/8" thickness to fit top of the casserole. Cut decorative slits or cutouts in top crust.

Transfer chicken mixture to the pastry-lined casserole. Place top crust on chicken mixture. Fold edge of bottom crust over edge of top crust. Flute edge.

Bake in a 450º oven for 25 to 30 minutes or till the pastry is a golden brown.

Valorie Spann, January 1997

Chicken Marengo

1 C. sliced mushrooms

2 T. butter

3 #'s chicken

salt and pepper to taste

2 T. salad oil

4 sliced green onions

1 clove garlic, minced

½ C. St. James Winery Barrel

2 tomatoes, cut in wedges

Fermented Sevval (dry white)

¼ tsp. thyme

1 T. minced parsley

Sauté mushrooms in butter for 2 minutes; set aside. Sprinkle chicken with salt and pepper. Sauté in hot oil until brown. Remove chicken from skillet. Set aside and reserve drippings. Sauté onion and garlic in drippings until onion is soft. Stir in wine, tomatoes, thyme, salt and pepper, scraping bottom of skillet well. Add chicken to skillet. Cover and simmer for 30 minutes or until chicken is tender. Add sauteed mushrooms, sprinkle with minced parsley.

Connie Hill, April 1997

Chicken Parmesan

1 egg

2 #'s chicken parts

½ C. Italian seasoned bread crumbs

2 T. shortening

1 can tomato soup

¼ C. water

¼ C. chopped onion

½ tsp. each basil, garlic powder & oregano leaves

shredded mozzarella cheese

Beat egg and 1 T. water. Roll chicken in egg mixture, then in crumbs. In skillet, brown chicken in shortening; pour off fat. Mix together soup, ¼ C. water, onion and seasonings. Pour over the chicken. Cover, cook over low heat 45 minutes or until chicken is done. Stir occasionally. Sprinkle with cheese; heat until cheese melts.

Nancy Volmer, December 1997

Chicken Parmigiana

4 boneless, skinless chicken breasts

¾ C. dry bread crumbs

¼ tsp. salt

1/8 tsp. pepper

1 egg, beaten

1/3 C. vegetable oil

1-15 ½ oz. jar commercial meatless spaghetti sauce

2 T. grated Parmesan cheese

1 C. (4 oz.) shredded mozzarella

Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to ¼ " thickness using a meat mallet or rolling pin.

Combine bread crumbs, salt, and pepper. Dip chicken in egg, and coat with bread crumbs. Place chicken on baking sheet; cover and chill 10 minutes.

Sauté chicken in vegetable oil over medium low heat. Remove chicken from skillet, and place in a 9x13 baking dish.

Spoon spaghetti sauce over chicken; sprinkle with Parmesan cheese. Bake at 375º for 15 minutes. Top with mozzarella cheese, and bake an additional 5 minutes or until cheese melts and sauce is bubbly.

Kelly McAlister, February 1999

Lemon Chicken

5 or 6 chicken breast

1 can cream of chicken soup

1-8 oz. sour cream

1 ½ T. lemon juice

1 stick butter or margarine

1 tube Ritz crackers

poppy seeds (optional)

Cook chicken and cut into bite size pieces. Place in a 9x13 baking dish. Mix soup and sour cream together and add lemon juice; pour over chicken. Sprinkle with crushed crackers and top with poppy seeds. Melt butter and pour over the casserole. Bake at 350º for 25 minutes.

Kelly McAlister, February 1999

Chicken Tortilla Bake

3 C. shredded cooked chicken

2 cans (4 oz.) chopped green chilies

1 C. chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1 small onion, finely chopped

12 corn tortillas

2 C. (8 oz.) shredded cheddar cheese, divided

In a bowl, combine the chicken, chilies, broth, soups and onions; set aside. Warm tortillas in microwave according to package directions. Layer half of the tortillas on the bottom of a greased 9X13 baking pan, cutting to fit if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered at 350º for 30 minutes.

Kelly McAlister, February 1999

Mom’s Chicken Salad

3 chicken breasts (or as many as you want)

Swanson Chicken Broth

Lawry’s seasoning & garlic salt to taste

3 to 4 hard boiled eggs (10 mins.)

Hellman’s Mayonnaise to taste

2 T. Dijonnaise (or to taste)

Boil breasts in chicken broth and seasonings, with some water added, until tender. Chop into small pieces, mash eggs, and add to chicken; then add mayonnaise and mustard to make it creamy. OPTIONAL: sweet relish (Dell Dixie brand), celery, apples, nuts, onions or anything else you might like.

Susan Cox, August 1980

Chicken Sour Cream Enchiladas

1 Cream of Chicken (Family size)

1 Cream of Mushroom (Family size)

1 medium sour cream

12.5 oz. can of chicken

pepper

Mix all ingredients together, place in 12 flour tortillas and roll up. Place in 9x13 baking dish and top with remaining mixture. Sprinkle Monterrey Jack cheese on top. Bake at 350º for 30 minutes or until center is hot.

Keith Kaup, August 1999

Chicken Tetrazzini

3 to 4 lbs. chicken breast

½ stick butter

1 lg. can mushroom stems & pieces

1 T. parsley flakes (or fresh)

2 cans cream of chicken soup

½ pint sour cream

salt & pepper to taste

12 oz. spaghetti

Parmesan cheese

Cook, debone & cut into bite -size chicken pieces. Melt butter in large skillet and add mushrooms - sauté 10 minutes. Add parsley flakes and chicken. Cover and set 10 minutes with heat off. Add soup and sour cream. Break spaghetti into bite-size pieces and cook as directed on package. Drain and cool. Combine with chicken mixture and put in buttered casserole dish or dishes. Sprinkle with Parmesan cheese and bake uncovered at 300º until hot - 20 to 30 minutes.

Karen Capps, January 2000

Quick Chicken Cacciatore

1 pkg. (10.5 oz.) frozen fat-free breaded

1 medium green bell pepper

chicken breast patties, partially thawed

4 oz. mushrooms, sliced (about 1 C.)

small onion, chopped (about ¾ C.)

8 oz. uncooked linguine

2 cans Italian-seasoned diced tomatoes, undrained, (14.5 oz.)

1 garlic clove, pressed

Fresh grated Parmesan cheese (optional)

To partially thaw chicken patties, follow package microwave heating directions except microwave on HIGH 1 minute only. Cut chicken patties into ¾ ” strips and bell pepper into thin strips. Slice mushrooms; chop onion.

Cook linguine according to package directions. Drain and keep warm.

Meanwhile, heat a 12” skillet over medium-high heat until hot. Lightly spray with olive oil. Add chicken patty strips; cook 5 minutes, turning frequently.

Add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to a boil; cover. Reduce heat; simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with cheese.

Susan Cox, Pampered Chef Main Dishes Cookbook, December 2000

My Favorite Chicken Casserole

8 chicken breast halves, boiled & torn in pieces

½ C. chopped onions

8 oz. can water chestnuts, sliced

1 C. mayonnaise

salt and pepper to taste

1 can cream of mushroom soup

1 stack Ritz crackers, finely crumbled

2 ½ C. cooked rice

2 T. butter

1 C. chopped celery

Combine first 8 ingredients and pour into 3 quart casserole. Melt butter and mix in crumbs. Sprinkle crumb mixture over casserole. Bake at 350º F. for 45 minutes. Can prepare ahead and bake later or can be frozen. Serves 8

*Unusual contrast of soft and crunchy, bland and nutty textures and tastes.

Ann Landers, August 2001

Chicken Jambalaya

1 T. Olive oil

1 onion, chopped

2-3 garlic cloves, minced

¾ # chicken breast, cut up in bite size pieces

1 (14.5 oz.) can whole plum tomatoes in juice

1 rib celery, cut up

1 green bell pepper, cut up

1 green onion, chopped

1 T. tomato paste

1 bay leaf

1 tsp. dried thyme

¼ tsp. dried red pepper

1 pinch ground cloves

1 C. hot cooked rice

In 3 quart Dutch oven heat oil over medium hi heat. Add onion and garlic; sauté, stirring frequently until onion is tender, but not brown, about 4 minutes. Add chicken and cook stirring until pieces are white on all sides.

Add tomatoes with liquid, break up with spoon. Mix in celery, bell pepper, green onion and tomato paste. Stir in bay leaf, thyme, pepper flakes, and cloves. Bring to boil, then reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.

Remove bay leaf. Stir in rice. Makes 6 servings.

Beaumont Enterprise, December 2001

Chicken Scarpariello

1 ½ T. olive oil

4 chicken breasts, boneless & skinless

½ C. flour

1 C. chicken broth

1 ½ tsp. garlic, minced

2 T. butter

1 tsp. rosemary

2 T. lemon juice

salt & pepper to taste

Heat the oil in a skillet. Dredge chicken in the flour. Add to the pan and brown on both sides. Add the garlic and cook for 1 minute. Add the broth, rosemary, butter and lemon juice. Allow the liquid to reduce (as the chicken finishes to simmer) over medium-high heat until it reaches a sauce-like consistency. Check the seasonings. Serve warm.

Chicken Soup for the Soul

Chicken Enchiladas

2 C. chopped cooked chicken or turkey

1 C. chopped green pepper

1 pkg. (8 oz.) Cream Cheese, cubed

1 – 8 oz. jar salsa

8 (6”) flour tortillas

¾ # Velveeta Cheese, cut up

¼ C. milk

Stir chicken, pepper, cream cheese and ½ cup salsa in saucepan on low heat until cream cheese is melted.

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8 baking dish.

Stir Velveeta cheese and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

Bake at 350º for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Susan Cox, Philadelphia Cream Cheese Cookbook

Chip Chick

Serves 4

1 ½ lbs. skinless, boneless chicken breast

1 large egg

¼ cup milk

¼ tsp. black pepper

2 (6-oz.) bags potato chips (you won't need them all, but you want a nice deep layer)

Preheat the oven to 400 degrees. Cut the chicken into fingers or nuggets. Beat together the egg, milk, and pepper, and soak the chicken in it while you prepare the chips thus: Open the bags a teeny bit in one corner; then, with a rolling pin or skillet or unopened soda can or whatever you have on hand, crush the chips as fine as you can (kids can complete this job with great enthusiasm) and pour into a shallow baking dish.

A few at a time, flop the chicken fingers around in the potato chips until they're well coated. Put them on a baking sheet (ideally, one that's been covered with parchment paper, for easy cleanup) and bake for 10 minutes. Turn the chicken fingers over and bake for 10 more minutes. (You may have to stick them under the broiler for a minute or two if you want the coating more browned.)

Unknown

Chicken Casserole

½-1 cup onions, celery and bell pepper mix (I added garlic too)

2 T. Canola oil

2 cans cream of mushroom or chicken

¾ C. milk

12 oz. pkg. cooked egg noodles

1 ½ - 2 cups cooked chicken (cut up)

small jar pimento

buttered bread crumbs

Sauté chicken with onion mixture until chicken is no longer pink; add soups, milk and pimento; then add noodles. I made by own bread crumbs by baking a couple of pieces of bread slowly, crumble them up and stir into about 1/8 cup melted butter. Place chicken mixture in casserole dish and top with bread crumbs. Bake at 375º until it's bubbly.

You could also add cheese, but we liked it just like this.

Sue Russell, 1981

Mom’s Chicken Salad

3 chicken breasts (or as many as you want) Swanson Chicken Broth

Lawry’s seasoning & garlic salt to taste 3 to 4 hard boiled eggs (10 mins.)

Hellman’s Mayonnaise to taste 2 T. Dijonnaise (or to taste)

¼ C. Dell Dixie Sweet Relish *NOTE-I usually use 1 egg /chicken breast

Boil breasts in chicken broth and seasonings, with some water added, until tender. Chop into small pieces, mash eggs, and add to chicken; then add mayonnaise and mustard to make it creamy. OPTIONAL: celery, apples, nuts, onions or anything else you might like.

Susan Cox, August 1980

Chinese Chicken

3 lbs. chicken drumettes

2 T. vegetable oil

½ C. soy sauce

3 T. ketchup

1 C. honey

salt and pepper

1 crushed clove of garlic

Place chicken in shallow baking dish. Mix sauce together well and pour over meat. Bake 375º uncovered about 50 minutes, basting occasionally.

Lisa Wessels, April 2010