Chicken

Baked Chicken Salad

3 c chopped cooked chicken

2 c diced celery

1 1/2 c mayonnaise

2 T lemon juice

3 T chopped onion

1 pkg. split blanched almonds

2 1/2 c potato chips, rolled

1 c grated cheese

Mix first 6 ingredients together and fill shallow baking dish. Top with rolled potato chips mixed with grated cheese. Bake 15-20 minutes at 400f. Add almonds to top before last 3 minutes of baking.

Chicken and Cashews

5 T oil, divided

5 T soy sauce, divided

3 T cornstarch, divided

2 whole boneless chicken breast,

skinned, cut into 1" pieces

1/2 chicken broth, bouillon

1/2 t ginger

1/2 t dried red pepper

3 green onions, cut into 1" pcs.

1 clove garlic, minced

1/2 lb broccoli, cut into 1" pcs

1/2 c cashew nuts

hot cooked rice

Mix 1 T oil, 2 t soy sauce and 1 t cornstarch in small bowl; stir in chicken to coat. Cover and refrigerate 30 minutes. Meanwhile, mix chicken broth, ginger, remaining 3 t soy sauce and 2 T cornstarch; set aside. Heat remaining 4 T oil in large skillet or wok; stir fry chicken mixture and dried red pepper over medium high heat until chicken is no longer pink. Remove chicken from skillet. Stir fry onion, garlic and broccoli until tender. Add chicken and broth; cook, stirring constantly until thickened. Stir in cashews. Serve with rice. Serves 4.

Chicken and Dressing

1 chicken, boiled and boned

1 c cream of mushroom soup

1 c cream of celery soup

2 c chicken broth

1 pkg. seasoned stuffing mix

1 stick butter

Mix chicken, soup and 1 cup broth and put in casserole dish. Mix dressing and other cup broth and put on top of chicken mixture. Cut butter in pats and put on top. Bake at 325f for 25-30 minutes.

Chicken and Rice Bake

2 c long cook rice

2 cans mushroom soup

2 cans French onion soup

4 soups cans water

salt and pepper to taste

at least one chicken, cut-up

Combine all ingredients except chicken. Pour into LARGE casserole pan and place chicken pieces on top, skin side up. Bake at 400f for 1 hour and 15 mins.. or until chicken is done.

Chicken and Rice Casserole

1 1/2 c uncooked rice (not instant)

2 pkg. Lipton Onion Soup mix

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 c milk

1/2 c water

1 cut-up chicken (Can substitute pork chops)

Combine rice, soups, milk and water in pot. Bring almost to a boil. Remove and pour into baking dish. Roll chicken in onion soup mix and place on top of rice. Cover with foil and bake at 325f for 1 hour, 15 minutes. Uncover and bake 15 minutes more.

Chicken Casserole

3 chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

1 box Stove Top stuffing mix, chicken flavor

Stew chicken breast in saucepan. Save broth and combine 2 cups with soup. Mix in stuffing mix. Tear chicken in small pieces. Place one layer of soup mixture in dish, then a layer of chicken pieces. Alternate layers until all is used. Bake 400f for 20 minutes.

Chicken Cordon Bleu

6 Boneless Chicken Breasts

6 thin slices Swiss cheese

6 very thin slices ham

1/3 c dry bread crumbs

2 T chopped parsley

garlic salt and pepper to taste

1 T butter, melted

Flatten each chicken breast slightly. Place slice of cheese and ham on each. Sprinkle with parsley, garlic salt and pepper. Fold each breast to enclose ham and cheese; fasten with toothpick. Combine melted butter and crumbs; roll chicken in crumbs and place in baking dish. Bake at 350f for 35 minutes. Do not over bake.

Chicken Dish

8 chicken breasts (boneless)

8 strips of bacon (optional)

4 oz jar of chipped beef

1 can cream of mushroom soup

8 or 16 oz sour cream

Cover bottom of dish with chipped beef. Wrap bacon around each breast, (I usually omit the bacon). Arrange chicken on top of beef. Do not overlap. Mix soup and sour cream and pour over chicken. Bake at 275f for 1 1/2 hours covered and then uncover and cook an additional 1 1/2 hours.

Chicken Divan

3 whole chicken breasts

2 pkg. frozen broccoli

2 cans cream of mushroom soup

1 c mayonnaise

Parmesan cheese

1 carton sour cream

1 c grated sharp cheese

1 T lemon juice

salt and pepper

paprika

Cook chicken breast. Boil broccoli approx. 10 minutes. Heat soup, sour cream, mayonnaise, grated cheese, salt and pepper on low heat. Drain broccoli and arrange in bottom of casserole. Sprinkle generously with Parmesan cheese. Remove skin and bone from chicken. Place on top of broccoli. Sprinkle again with Parmesan cheese. Pour sauce over all and sprinkle with Parmesan and paprika. Bake at 350f for 35 minutes. Freezes well, put together, freeze, then bake for 1 hour and 10 minutes.

Chicken Jambalaya

1 3lb fryer

1 c flour

1 T salt

1/4 c olive oil

2/3 c rice

1 clove garlic, minced

1 medium onion, chopped

2 T olive oil

1 large can tomatoes

2 t chili powder

red and black pepper to taste

1 t salt

Cut chicken into frying pieces. Coat chicken by placing in paper bag with flour and salt. Brown lightly in oil in place in a three-quart casserole with tight fitting lid. Brown rice, garlic and onion in pan that chicken was cooked in, using the additional oil. Add tomatoes, additional salt and other seasonings. Pour over chicken. Cover and bake in 350f oven for 1 hour and 15 minutes.

Chicken Salad Casserole

3 c diced chicken

1 cream of chicken soup

3/4 c mayonnaise

1/2 c chopped green pepper

1 can sliced water chestnuts

2 T lemon juice

2 T grated onion

2 T worchestershire sauce

1 small jar pimento

2 chopped hard boiled eggs

30 Ritz crackers

1/2 stick butter

Mix together. Top with crushed Ritz crackers mixed with melted butter. Bake at 350f for 30 minutes.

Hot Chicken Salad

2 c cooked chicken, chopped

2 c celery, chopped

3 T onion, minced

3 T lemon juice

1/2 t salt

1/2 t pepper

1/2 c almonds

3/4 c mayonnaise

small can mushrooms

1 c cream of chicken soup

crushed potato chips

Mix all ingredients except soup and chips. Put into a 8 X 8-inch pan. Pour soup over mixture, do not stir. Top with crushed chips. Bake at 300f for 30 minutes.

Coq Au Rouge

3 large whole chicken breasts,

skinned, boned and cut in half

lengthwise

salt and pepper

6 thin slices boiled ham

6 slices Swiss cheese

1 egg, beaten

1/4 c all-purpose flour

3-4 T butter

1/3 c light port wine

2 T cornstarch

2 T cold water

1 c toasted almonds, sliced

1 16 oz can whole cranberry sauce

Pound the chicken breast halves into thin cutlets. Sprinkle with salt and pepper. Place ham and cheese slices and 1 T cranberry sauce on each cutlet. Roll up, jelly roll fashion. Coat first with egg and then roll in flour. Brown in butter over low heat. Place chicken rolls in a baking dish. Combine the remaining cranberry sauce and port wine and pour over rolls. Cover and bake in preheated oven for 1 hour at 350f. Remove rolls to a platter and keep warm. Pour pan juices into saucepan. Combine cornstarch and cold water and add to pan juices, cooking quickly until thick. Spoon some of the sauce over the chicken and sprinkle with almonds. Pass the remaining sauce separately. Serves 4-6 persons.

I Can Do It

16 chicken breasts, filets

2 7oz cans mandarin oranges, drained

1 16 oz can whole cranberry sauce

1 envelope onion soup mix

1 16oz bottle Russian dressing

Rinse chicken and pat dry. Arrange in 9X13-inch pan. Combine oranges, cranberry sauce, soup mix and salad dressing in bowl; mix well. Spoon over chicken. Bake at 350f for 1 hour.

Lattice-Top Chicken

1 can cream of potato soup

1 c milk

1/2 t seasoning salt

2 c cubed cooked chicken

1 16oz. bag frozen broccoli and cauliflower, thawed, drained

1 can Durkee French Fried Onions

1 c shredded cheddar cheese

1 pkg. crescent rolls

Combine soup, milk, salt, chicken and vegetables, 1/2 c cheese and 1/2 can onions. Place in 8X12-inch baking dish. Bake covered at 375f for 20 minutes. Unwrap crescent rolls, separate into two rectangles. Cut each into 1/3. Place strips on casserole to form lattice. Bake uncovered 15 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes or until brown.

Make Ahead Chicken

8 chicken breasts, skinned, boned

4 oz pkg. chipped beef

12 oz cream of mushroom soup

1 c sour cream

8 slices bacon

1/2 c white wine, optional

additional mushrooms, optional

Wrap each breast in bacon. Cover bottom of greased dish with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream and pour over chicken. Refrigerate up to 24 hours. Bake at 275f for 3 hours. Serve over rice.

Male Ego

Fritos

2 cans boned chicken

2 cans cream of chicken soup

sliced tomatoes, bell pepper

1 c grated cheese

In casserole dish, layer ingredients in order listed. Top with another layer of fritos. Microwave on high for 6 minutes or bake until cheese is bubbly.

Oven-Baked Buttermilk Chicken

1 onion soup mix

2 large eggs

3 lb chicken pieces

1 c flour

1/2 c buttermilk

1/4 c butter, melted

Preheat oven to 425f.Combine soup mix, with flour. Set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow pan, on rack and CHILL 30 minutes. Drizzle with butter, then bake 45 minutes or until done.

Parmesan Baked Chicken

2 lbs. chicken breasts

1/2 c Parmesan cheese

1/8 t garlic powder

1/2 cup evaporated milk

paprika

1 c seasoned bread crumbs

1 t parsley flakes

1 can cream of mushroom soup

additional Parmesan cheese

Combine bread crumbs, Parmesan cheese, parsley flakes and garlic powder. Set aside. Combine soup and 2 t of evaporated milk. Set aside. Pour remaining milk over chicken. Roll and shake chicken in crumb mixture. Place in square dish and cover with wax paper. Microwave on medium for 14 - 16 minutes Spoon soup mixture over chicken, sprinkle with additional cheese and paprika. Cover and microwave on medium 4 -5 minutes or until heated through. Let stand 5 minutes before serving.

Piquant Chicken and Pineapple

1 16oz can sliced pineapple in juice

2 T soy sauce

2 T brown sugar

1/4 t ginger

1/4 t garlic powder

4-8 chicken breasts

Into 8" skillet drain pineapple; reserve slices. To juice add soy sauce, brown sugar, ginger and garlic powder. Over medium heat, bring to a boil. Arrange chicken in baking dish; top with pineapple slices; add sauce. Cover with foil; bake at 350f for 1/2 hour; remove foil and continue baking for 1/2 to 1 hour longer or until done.

Poppy Seed Chicken Casserole

3 1/2 lb chicken, (boiled and boned)

1 can cream of chicken soup

salt and pepper to taste

1 1/2 sticks melted butter

1 c sour cream

1 T lemon juice

2 c Ritz crackers, crushed

1/2 bottle poppy seeds

Mix sour cream, soup, lemon juice, salt and pepper together. Add chicken and place in casserole. Mix crackers with butter then pour over top of casserole. Sprinkle poppy seeds over all. Bake at 350f for 40 minutes or until bubbly. Serves 8.

Stuffed Chicken Breast Italiano

4 large breast, skinned and boned

8 oz ricotta cheese

2 T olives, chopped

2 T onion, chopped

2 T parsley, chopped