Recipe from Sue Olsen
4 cups diced chicken
4 cups chopped celery
1 cup toasted slivered almonds
4 tbls minced onion
2 can sliced water chestnuts
2 cups real mayonnaise
1 tsp salt
2 tbls lemon juice
2 cups shredded Cheddar cheese
2 cups crushed potato chips
Lightly toss first 8 ingredients. Put in 13 x 9-inch baking dish. Bake at 425 degrees for 15-20 minutes. Add cheese and potato chips. Heat until cheese is melted.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Jan 23, 2012
Sinful Chicken
Recipe from Sue Olsen
6-8 boneless chicken breasts
Sliced Swiss cheese
2 can Cream of Chicken soup
2/3 pkg (16 oz) Pepperidge Farm Herb Seasoned Dressing, crumbled
1/2 stick margarine, cut up
Place breasts on bottom of 13 x 9-inch baking dish. Layer with Swiss cheese, Cream of Chicken soup, dressing, and butter in that order. Bake 2 hours total in 300 degree oven; 1 hour covered, 1 hour uncovered.
6-8 boneless chicken breasts
Sliced Swiss cheese
2 can Cream of Chicken soup
2/3 pkg (16 oz) Pepperidge Farm Herb Seasoned Dressing, crumbled
1/2 stick margarine, cut up
Place breasts on bottom of 13 x 9-inch baking dish. Layer with Swiss cheese, Cream of Chicken soup, dressing, and butter in that order. Bake 2 hours total in 300 degree oven; 1 hour covered, 1 hour uncovered.
Creamed Chicken
Recipe from Sue Olsen
6 tbls butter
6 tbls flour
1 tsp salt
1/8 tsp pepper
1 1/2 cup broth
1 cup milk
1 cup cooked chicken pieces
1 can peas
3-4 hard boiled eggs
Baking powder biscuits
Melt butter, add flour and seasoning; blend. Add broth and milk, stirring constantly.Add peas, eggs, and chicken. Serve over biscuits
6 tbls butter
6 tbls flour
1 tsp salt
1/8 tsp pepper
1 1/2 cup broth
1 cup milk
1 cup cooked chicken pieces
1 can peas
3-4 hard boiled eggs
Baking powder biscuits
Melt butter, add flour and seasoning; blend. Add broth and milk, stirring constantly.Add peas, eggs, and chicken. Serve over biscuits
Russian Chicken
Recipe from Sue Olsen
4-6 chicken breast, cleaned
1/2 bottle of Russian dressing
1 can Ocean Spray Jellied Cranberry Sauce
Place chicken in greased 13 x 9-inch baking dish. In mixing bowl, combine dressing and cranberry sauce. Pour over chicken. Bake at 350 degrees, uncovered, for 1 hour.
4-6 chicken breast, cleaned
1/2 bottle of Russian dressing
1 can Ocean Spray Jellied Cranberry Sauce
Place chicken in greased 13 x 9-inch baking dish. In mixing bowl, combine dressing and cranberry sauce. Pour over chicken. Bake at 350 degrees, uncovered, for 1 hour.
Chicken and Ham Dish
Recipe from Sue Olsen
Chicken breast, skinned and deboned
Melted margarine
Flour
2-3 cups cooked Minute rice
Several slices deli ham, enough to layer
1 can Cream of Chicken soup
1 (8 oz) sour cream
Swiss cheese, enough to layer
Roll chicken in melted margarine and coat with flour. Bake at 350 degrees for 45 minutes. Spread cooked rice in bottom of 13 x 9-inch dish. Over rice put thin layer of ham. Place chicken on top of ham. In small bowl, combine cream of chicken soup and sour cream; pour over chicken. Layer with Swiss cheese. Bake 45 minutes covered with foil, and then cook additional 15 minutes, uncovered.
Chicken breast, skinned and deboned
Melted margarine
Flour
2-3 cups cooked Minute rice
Several slices deli ham, enough to layer
1 can Cream of Chicken soup
1 (8 oz) sour cream
Swiss cheese, enough to layer
Roll chicken in melted margarine and coat with flour. Bake at 350 degrees for 45 minutes. Spread cooked rice in bottom of 13 x 9-inch dish. Over rice put thin layer of ham. Place chicken on top of ham. In small bowl, combine cream of chicken soup and sour cream; pour over chicken. Layer with Swiss cheese. Bake 45 minutes covered with foil, and then cook additional 15 minutes, uncovered.
Poached Chicken with Parsley Butter Sauce
Recipe from Gail Christians
Chicken
1 whole chicken, cut-up
3 tsp Chicken & Herb Bouillon granules
1 stalk celery, leaves on
Put cleaned, cut-up chicken in Dutch oven and cover with minimal amount of water. Add bouillon, celery stalk, onion, parsley, and pepper. Bring to a boil and turn down heat; simmer until chicken is tender (about 45-55 minutes). When done turn off heat and leave chicken in stock to keep warm.
About 10 minutes before chicken is done, prepare Parsley Butter Sauce. In small saucepan combine ingredients and heat. Keep warm until serving. Serve over chicken.
Note: served with steamed fresh spinach and rice. Pour sauce over chicken, spinach, and rice.
Chicken
1 whole chicken, cut-up
3 tsp Chicken & Herb Bouillon granules
1 stalk celery, leaves on
1 small onion, quartered
1 large fresh parsley sprig
Freshly ground pepper, to taste
Parsley Butter Sauce
2 hard-boiled eggs, chopped
11 tbls butter
1/4 tsp salt
Freshly ground pepper
4 tsp lemon juice
2/3 cup finely chopped parsley
Put cleaned, cut-up chicken in Dutch oven and cover with minimal amount of water. Add bouillon, celery stalk, onion, parsley, and pepper. Bring to a boil and turn down heat; simmer until chicken is tender (about 45-55 minutes). When done turn off heat and leave chicken in stock to keep warm.
About 10 minutes before chicken is done, prepare Parsley Butter Sauce. In small saucepan combine ingredients and heat. Keep warm until serving. Serve over chicken.
Note: served with steamed fresh spinach and rice. Pour sauce over chicken, spinach, and rice.
Grandma Ole's Chicken Casserole
Recipe from Olive Olsen
1 (7 oz) pkg macaroni
1 cup milk
1 cup chicken broth
1 can mushroom soup
1 small onion, finely chopped
1/2 lb Velveeta cheese, cubed
4 hard boiled eggs
2 1/2 cups boiled chicken, cut in pieces
1 can mushrooms
Buttered crumbs
Mix all together. Let stand all night in refrigerator. Take out 1 hour before baking. Put buttered crumbs on top. Bake 1 hour at 350 degrees. Cover with foil the first 30 minutes of baking.
1 (7 oz) pkg macaroni
1 cup milk
1 cup chicken broth
1 can mushroom soup
1 small onion, finely chopped
1/2 lb Velveeta cheese, cubed
4 hard boiled eggs
2 1/2 cups boiled chicken, cut in pieces
1 can mushrooms
Buttered crumbs
Mix all together. Let stand all night in refrigerator. Take out 1 hour before baking. Put buttered crumbs on top. Bake 1 hour at 350 degrees. Cover with foil the first 30 minutes of baking.
Jan 17, 2012
Sour Cream Chicken Enchiladas
Recipe from Sandy Olsen
3 chicken breasts, cooked and cut into 1/2-inch pieces, or rotisserie chicken from store
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 can diced and drained green chiles
8 corn tortialls
1 can red enchilada sauce
Shredded Monterrey Jack cheese, to taste
Shredded Cheddar cheese, to taste
Combine chicken with sour cream, 1 cup shredded Monterrey Jack cheese, and green chiles. Soften corn tortillas in hot oil. Fill and roll tortillas and place in 11 x 7-inch glass dish coated with cooking spray. (Put thin layer of enchilada sauce on bottom of dish). Top with 3/4 can enchilada sauce. Bake, covered, at 350 degrees for 15-20 minutes. Remove cover, add Monterrey Jack and cheddar cheeses to taste; put back in oven for another 5-10 minutes until cheese is melted.
Note: Buy nice, dry corn tortillas- if too moist they will fall apart.
3 chicken breasts, cooked and cut into 1/2-inch pieces, or rotisserie chicken from store
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 can diced and drained green chiles
8 corn tortialls
1 can red enchilada sauce
Shredded Monterrey Jack cheese, to taste
Shredded Cheddar cheese, to taste
Combine chicken with sour cream, 1 cup shredded Monterrey Jack cheese, and green chiles. Soften corn tortillas in hot oil. Fill and roll tortillas and place in 11 x 7-inch glass dish coated with cooking spray. (Put thin layer of enchilada sauce on bottom of dish). Top with 3/4 can enchilada sauce. Bake, covered, at 350 degrees for 15-20 minutes. Remove cover, add Monterrey Jack and cheddar cheeses to taste; put back in oven for another 5-10 minutes until cheese is melted.
Note: Buy nice, dry corn tortillas- if too moist they will fall apart.
Lemon and Oregano-Rubbed Chicken Paillards
Recipe from Sandy Olsen
4 (6 oz) skinless, boneless chicken breasts
5 tsp grated lemon rind
1 tbls olive oil
1 1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tbls chopped fresh parsley
1. Prepare grill.
2. Place each breast between 2 sheets of heavy-duty plastic wrap, and pour to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each breast. Sprinkle parsley evenly over chicken.
Yield: 4 servings
Note: Pairs nicely with Greek Farmer's Salad and Basmati rice.
4 (6 oz) skinless, boneless chicken breasts
5 tsp grated lemon rind
1 tbls olive oil
1 1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp pepper
1/4 tsp water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tbls chopped fresh parsley
1. Prepare grill.
2. Place each breast between 2 sheets of heavy-duty plastic wrap, and pour to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each breast. Sprinkle parsley evenly over chicken.
Yield: 4 servings
Note: Pairs nicely with Greek Farmer's Salad and Basmati rice.
Chicken and Rice Casserole with Chiles, Corn, and Black Beans
Recipe from Sandy Olsen
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Jan 16, 2012
Speedy Chicken Pot Pie
Recipe from Sandy Olsen
1 (15 oz) pkg Pillsbury’s Refrigerated Unbaked Piecrust (rolled, 2 crusts)
1 (9 oz) pkg frozen chopped cooked chicken, thawed
½ of a (16 oz) pkg frozen mixed vegetables (2 cups)
1 (10¾ oz) can Cream of Chicken soup (reduced-fat, reduced-sodium, if desired)
1/3 cup evaporated milk or regular milk
1/8 - ¼ tsp pepper
Preheat oven to 400 degrees. Line a 9-inch pie plate with one unbaked piecrust, following pkg directions. Combine remaining ingredients. Turn into prepared crust. Cover with remaining crust; seal and flute edges. Cut vent in top crust, so steam can escape. Bake for 45-50 minutes or until golden. Cover edges of crust to prevent over browning. Let stand 10 minutes before serving.
1 (15 oz) pkg Pillsbury’s Refrigerated Unbaked Piecrust (rolled, 2 crusts)
1 (9 oz) pkg frozen chopped cooked chicken, thawed
½ of a (16 oz) pkg frozen mixed vegetables (2 cups)
1 (10¾ oz) can Cream of Chicken soup (reduced-fat, reduced-sodium, if desired)
1/3 cup evaporated milk or regular milk
1/8 - ¼ tsp pepper
Preheat oven to 400 degrees. Line a 9-inch pie plate with one unbaked piecrust, following pkg directions. Combine remaining ingredients. Turn into prepared crust. Cover with remaining crust; seal and flute edges. Cut vent in top crust, so steam can escape. Bake for 45-50 minutes or until golden. Cover edges of crust to prevent over browning. Let stand 10 minutes before serving.
Quick Chicken Tostadas
Recipe from Sandy Olsen
6 (6-inch) flour tortillas
1 pkg prepared marinated chicken fajita meat (not cooked, in meat section)
2 tomatoes, chopped
1 (4½ oz) can chopped green chilies
½ cup (2 oz) shredded Monterey Jack cheese
½ cup (2 oz) shredded Cheddar cheese
3 green onions, chopped
Paprika
Sour Cream
Preheat oven to 400 degrees. Place tortillas in a single layer on baking sheets, brush with butter. Bake for 4-5 minutes or until lightly browned. Cut fajita meat into small chunks. Sauté the meat in non-stick skillet until cooked. Combine chicken, tomato, and green chilies; spoon evenly onto tortillas. Top evenly with cheeses and green onions; sprinkle lightly with paprika. Bake 3-4 more minutes or till cheeses melt. Serve with sour cream.
6 (6-inch) flour tortillas
1 pkg prepared marinated chicken fajita meat (not cooked, in meat section)
2 tomatoes, chopped
1 (4½ oz) can chopped green chilies
½ cup (2 oz) shredded Monterey Jack cheese
½ cup (2 oz) shredded Cheddar cheese
3 green onions, chopped
Paprika
Sour Cream
Preheat oven to 400 degrees. Place tortillas in a single layer on baking sheets, brush with butter. Bake for 4-5 minutes or until lightly browned. Cut fajita meat into small chunks. Sauté the meat in non-stick skillet until cooked. Combine chicken, tomato, and green chilies; spoon evenly onto tortillas. Top evenly with cheeses and green onions; sprinkle lightly with paprika. Bake 3-4 more minutes or till cheeses melt. Serve with sour cream.
Poppy Seed Chicken
Recipe from Janet Meyne
4 cooked chicken breasts, cubed
1 can Cream of Mushroom Soup
1 (8 oz) carton sour cream
2 cups crushed Ritz crackers
½ cup margarine, melted
Poppy seeds, to taste
Preheat oven to 350 degrees. Mix together first 3 ingredients. Put into baking dish. Toast Ritz crackers and margarine. Cover chicken mixture with toasted crumbs. Sprinkle with poppy seeds. Bake 30 minutes.
4 cooked chicken breasts, cubed
1 can Cream of Mushroom Soup
1 (8 oz) carton sour cream
2 cups crushed Ritz crackers
½ cup margarine, melted
Poppy seeds, to taste
Preheat oven to 350 degrees. Mix together first 3 ingredients. Put into baking dish. Toast Ritz crackers and margarine. Cover chicken mixture with toasted crumbs. Sprinkle with poppy seeds. Bake 30 minutes.
Jade Tree Chicken
Recipe from Sandy Olsen
2 tbls soy sauce
1 tbls oil
1 tsp cornstarch
½ tsp garlic powder
½ tsp sugar
¼ tsp salt
¼ tsp red pepper
4 boneless skinless chicken breasts, cut into bite-sized pieces
3 tbls oil
2 cups fresh broccoli flowerets
1 cup sliced celery
1 onion, cut in wedges
2 tbls soy sauce
1 tsp cornstarch
2 tbls sherry
¼ cup cold water
Rice
In large bowl mix first 7 ingredients and stir. Add chicken, turning to coat. Cover and marinate in refrigerator for 20 minutes. Heat oil in frying pan to medium temperature. Add broccoli, celery, and onion. Stir-fry about 6 minutes. Remove vegetables and set aside. Fry chicken and stir about 5 minutes or until fork can be inserted with ease. Return vegetables. In small bowl, mix soy sauce, cornstarch, sherry, and cold water. Pour over chicken and vegetables. Reduce heat and simmer uncovered 3 minutes. Serve over rice.
2 tbls soy sauce
1 tbls oil
1 tsp cornstarch
½ tsp garlic powder
½ tsp sugar
¼ tsp salt
¼ tsp red pepper
4 boneless skinless chicken breasts, cut into bite-sized pieces
3 tbls oil
2 cups fresh broccoli flowerets
1 cup sliced celery
1 onion, cut in wedges
2 tbls soy sauce
1 tsp cornstarch
2 tbls sherry
¼ cup cold water
Rice
In large bowl mix first 7 ingredients and stir. Add chicken, turning to coat. Cover and marinate in refrigerator for 20 minutes. Heat oil in frying pan to medium temperature. Add broccoli, celery, and onion. Stir-fry about 6 minutes. Remove vegetables and set aside. Fry chicken and stir about 5 minutes or until fork can be inserted with ease. Return vegetables. In small bowl, mix soy sauce, cornstarch, sherry, and cold water. Pour over chicken and vegetables. Reduce heat and simmer uncovered 3 minutes. Serve over rice.
Hawaiian Chicken Salad
Recipe from Janet Meyne
2 lbs chicken breasts, cut up into chunks
1 small onion, chopped
1 stalk celery, chopped
2/3 cup Minute rice
2/3 cup water
Salt, to taste
1 cup mayonnaise
1 tbls lemon juice
1 tbls grated onion
1 tsp salt
½ tsp curry powder
1 cup diced celery
Pepper
1 (13½ oz) can pineapple tidbits, drained
½ cup coconut (optional)
Cook chicken with onion and celery until tender. Prepare rice with water and salt. Cool to room temperature. Combine cooked chicken with cooked rice. Mix mayonnaise, lemon juice, grated onion, salt, & curry powder. Combine celery, pepper, pineapple, & coconut. Add to chicken and rice. Mix all with mayonnaise mixture. Toss and refrigerate overnight.
2 lbs chicken breasts, cut up into chunks
1 small onion, chopped
1 stalk celery, chopped
2/3 cup Minute rice
2/3 cup water
Salt, to taste
1 cup mayonnaise
1 tbls lemon juice
1 tbls grated onion
1 tsp salt
½ tsp curry powder
1 cup diced celery
Pepper
1 (13½ oz) can pineapple tidbits, drained
½ cup coconut (optional)
Cook chicken with onion and celery until tender. Prepare rice with water and salt. Cool to room temperature. Combine cooked chicken with cooked rice. Mix mayonnaise, lemon juice, grated onion, salt, & curry powder. Combine celery, pepper, pineapple, & coconut. Add to chicken and rice. Mix all with mayonnaise mixture. Toss and refrigerate overnight.
Golden Baked Chicken
Recipe from Olive Olsen
4 bone-in chicken breast halves
4 tsp soft margarine
1-2 tbls dried minced onion
¼ tsp paprika
½ tsp garlic salt
2 tbls snipped parsley
Preheat oven to 425 degrees. Remove skin from chicken. Place in un-greased baking pan (8x8 or 9x9). Spread 1 tsp margarine on each piece of chicken. Sprinkle onion, garlic salt, and paprika on top. Bake uncovered 30-35 minutes. Sprinkle with parsley.
4 bone-in chicken breast halves
4 tsp soft margarine
1-2 tbls dried minced onion
¼ tsp paprika
½ tsp garlic salt
2 tbls snipped parsley
Preheat oven to 425 degrees. Remove skin from chicken. Place in un-greased baking pan (8x8 or 9x9). Spread 1 tsp margarine on each piece of chicken. Sprinkle onion, garlic salt, and paprika on top. Bake uncovered 30-35 minutes. Sprinkle with parsley.
Get-Together Grilled Chicken Bundles
Recipe from Sandy Olsen
4 boneless skinless chicken breast halves
2 medium potatoes, thinly sliced & precooked 5 minutes
1 medium zucchini, cut into ½-inch slices
2 medium carrots, thinly sliced
1½ cup whole mushrooms
1 medium onion, thinly sliced
Salt
Pepper
1 cup apple juice or cider
½ cup apricot preserves, melted (opt.)
Prepare grill to medium-hot heat. Place each chicken breasts on an 18-inch square each pieces of heavy-duty foil. Divide all vegetables among foil packs; season with salt, and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam. Grill for 20-25 minutes, turning once, until chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves if want.
4 boneless skinless chicken breast halves
2 medium potatoes, thinly sliced & precooked 5 minutes
1 medium zucchini, cut into ½-inch slices
2 medium carrots, thinly sliced
1½ cup whole mushrooms
1 medium onion, thinly sliced
Salt
Pepper
1 cup apple juice or cider
½ cup apricot preserves, melted (opt.)
Prepare grill to medium-hot heat. Place each chicken breasts on an 18-inch square each pieces of heavy-duty foil. Divide all vegetables among foil packs; season with salt, and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam. Grill for 20-25 minutes, turning once, until chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves if want.
Cornish Hens
Recipe from Gail Christians
1½- 2 lb Rock Cornish Hens
¾ tsp ground fennel (opt.)
½ tsp salt
1/8 tsp pepper
1/8 tsp ground ginger
2 tbls margarine, melted
1 tbls lemon juice
Wash and cut hens in half, pat dry. In small bowl, mix together fennel, salt, pepper, and ginger. Rub hens with spices. Place in broiler pan, skin side down. Combine margarine and lemon juice. Baste hens with butter-lemon sauce. Broil 7-9 inches from source of heat for 20 minutes, brushing occasionally with drippings. Turn skin side up and cook 15 minutes longer, basting.
1½- 2 lb Rock Cornish Hens
¾ tsp ground fennel (opt.)
½ tsp salt
1/8 tsp pepper
1/8 tsp ground ginger
2 tbls margarine, melted
1 tbls lemon juice
Wash and cut hens in half, pat dry. In small bowl, mix together fennel, salt, pepper, and ginger. Rub hens with spices. Place in broiler pan, skin side down. Combine margarine and lemon juice. Baste hens with butter-lemon sauce. Broil 7-9 inches from source of heat for 20 minutes, brushing occasionally with drippings. Turn skin side up and cook 15 minutes longer, basting.
Chicken Taco Casserole
Recipe from Janet Meyne
1 whole chicken, cooked & de-boned (chunky pieces)
1 onion, chopped
½ green pepper, chopped
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1-2 tsp chili powder
1/8 tsp garlic powder
Salt
1 can whole tomatoes & juice, cut into pieces or stewed tomatoes
½ pkg tortilla chips, crumbled
½ lb grated cheddar cheese
Preheat oven to 375 degrees. Place cut up chicken in 9x13-inch baking dish. Sauté onion and green pepper in oil; add to chicken. Mix soups, seasonings, and tomatoes. Pour over chicken and lightly stir. Sprinkle top with crumbled chips. Top with grated cheese. Bake covered for 30 minutes. Remove cover and allow cheese to brown lightly. Remove from oven and cool 10 minutes.
1 whole chicken, cooked & de-boned (chunky pieces)
1 onion, chopped
½ green pepper, chopped
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1-2 tsp chili powder
1/8 tsp garlic powder
Salt
1 can whole tomatoes & juice, cut into pieces or stewed tomatoes
½ pkg tortilla chips, crumbled
½ lb grated cheddar cheese
Preheat oven to 375 degrees. Place cut up chicken in 9x13-inch baking dish. Sauté onion and green pepper in oil; add to chicken. Mix soups, seasonings, and tomatoes. Pour over chicken and lightly stir. Sprinkle top with crumbled chips. Top with grated cheese. Bake covered for 30 minutes. Remove cover and allow cheese to brown lightly. Remove from oven and cool 10 minutes.
Chicken Kiev
Recipe from Sandy Olsen
Seasoned Butter
½ lb semi-soft butter
2 tbls chopped chives
2 tbls chopped parsley
1 tbls lemon juice
½ tsp Accent (opt)
1 clove garlic, minced
¼ tsp pepper
For each serving
1 chicken breast halved, skinned, boned, & pounded flat
1 slice Canadian bacon
Seasoned butter ball
1 beaten egg
Dry breadcrumbs
Prepare deep fat fryer and preheat oven to 400 degrees. Combine seasoned butter together and mix well; roll into 8 equal-size balls. Place slice of Canadian bacon on the chicken breast, top with a butter ball and roll up snuggly, tucking in ends. Dip in egg and roll in dry bread crumbs until well-coated. Fry in deep fat (375 degrees) until golden brown only. Finish cooking for 8 more minutes in preheated oven.
Seasoned Butter
½ lb semi-soft butter
2 tbls chopped chives
2 tbls chopped parsley
1 tbls lemon juice
½ tsp Accent (opt)
1 clove garlic, minced
¼ tsp pepper
For each serving
1 chicken breast halved, skinned, boned, & pounded flat
1 slice Canadian bacon
Seasoned butter ball
1 beaten egg
Dry breadcrumbs
Prepare deep fat fryer and preheat oven to 400 degrees. Combine seasoned butter together and mix well; roll into 8 equal-size balls. Place slice of Canadian bacon on the chicken breast, top with a butter ball and roll up snuggly, tucking in ends. Dip in egg and roll in dry bread crumbs until well-coated. Fry in deep fat (375 degrees) until golden brown only. Finish cooking for 8 more minutes in preheated oven.
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