POULTRY-Part2of4

781388 -- CHICKEN CURRY

10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if
desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

781388 -- CHICKEN CURRY

781389 -- CHICKEN ENCHILADAS

6 chicken breasts, halved, cooked and
diced
1 med. onion, chopped and sauteed in
butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded

Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350 degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.

781390 -- CHICKEN FRIED RICE

1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.

781391 -- CHICKEN PECAN QUICHE

1 c. flour
1 1/2 c. sharp cheddar cheese,
shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped

Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.

781392 -- CHICKEN SARONNO

6 chicken breasts, boned, skinned and
halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly
sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells

Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

781393 -- CHICKEN SHERRY

6 chicken breasts, boned
3/4 c. olive oil
1 stick butter or margarine
1/4 bunch parsley

onion, chopped
c. beef consomme

3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour

Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to oil and butter and add remaining ingredients. Cook a few minutes and pour over chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day when serving, and bake for the remaining 1 1/2 hours at 325 degrees.

781394 -- CHICKEN ST. STEVENS

4 whole chicken breasts, boned,
skinned and halved
8 thin slices Smithfield ham
(prosciuto may be substituted)
8 thin slices Swiss cheese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sliced
1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional couple minutes until the cheese melts. Serves 8.

781395 -- CHICKEN WELLINGTON

4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4. --CURRANT SAUCE:--

1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard

Mix together and heat over low heat until melted.

781396 -- CHICKEN WITH NESTS

8 nested style angel hair pasta
8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped
spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken
soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded

Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.

781397 -- CHUNKY CHICKEN CASSEROLE

4 chicken breasts, cooked and cut up
2 cans green beans

can water chestnuts, sliced
cans cream of chicken soup
c. mayonnaise
tbsp. lemon juice

Cheddar cheese, grated

Mix together soup, mayonnaise and lemon juice. In 9" x 13" pan, layer green beans, chicken, water chestnuts, soup mixture and grated cheese. Bake at 350 degrees for 45 minutes to 1 hour until mixture bubbles.

781398 -- CONTINENTAL CHICKEN

1 (2 1/4 oz.) pkg. dried beef, rinsed
3 - 4 chicken breasts, halved and
boned
6 - 8 slices smoked, lean bacon
1 (10 3/4 oz.) can cream of mushroom
soup
1/4 c. sour cream mixed with 1/4 c.
flour

Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8.

781399 -- CREAMY HAM AND CHICKEN MEDLEY

1 tbsp. butter
1/2 c. fresh mushrooms, sliced
1/3 c. butter
1/3 c. flour
2 1/2 - 3 c. milk, divided
1 c. Half & Half
1 c. parmesan cheese, freshly grated
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
2 c. chopped cooked chicken
2 c. chopped cooked ham
2 (10 oz.) pkgs. frozen puff pastry
shells, baked

Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.

781400 -- EASY CHICKEN TETRAZZINI

1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese

(4 oz.) can mushrooms, drained
- 3 c. chicken, shredded

1/2 pt. sour cream

Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350 degrees for 30 minutes. Before serving, stir in a bit more cheese.

781401 -- THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE

2 c. chicken, cooked and diced
1 lb. mild pork sausage
1 c. celery, thinly sliced
3 bunches green olives, sliced
1/2 lb. fresh mushrooms, sliced
(canned ones can be used)
2 cloves garlic, finely minced
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 - 3 c. chicken broth
1/2 c. wild rice, uncooked
1 c. long grain rice, uncooked
1 tbsp. worcestershire sauce (add to
soup mixture)
1/3 c. port wine (add to soup mixture)

Cook the long grain rice according to directions. Cook the wild rice about 45 minutes after washing it well. Drain both rices and mix together. Cook sausage in frying pan until done; drain grease. Combine both soups and then add chicken broth until medium sauce is attained. Saute in small amount of margarine the celery, garlic, onions and mushrooms until tender crisp. In a large casserole dish, layer the rices, chicken, sausage, vegetables and soup mixture. Top with homemade bread croutons (below) and bake at 350 degrees for about 45 minutes or until croutons are lightly tanned and casserole is bubbling around the edges. --HOMEMADE BREAD CROUTONS--

Melt 1/2 cup butter or margarine in pan. Add 3 slices of bread that have been cut into crouton-sized pieces. Stir these together and mix until all pieces are moist with butter. Spread the croutons over the casserole and bake. (They are worth the added effort.)

781402 -- FRAN'S CHICKEN

4 whole chicken breasts, skinned and
boned
2 cans cream of mushroom soup
1 can milk
16 oz. sour cream
1 sm. bag Pepperidge Farm stuffing

Prepare stuffing according to package directions and let cool. Cook chicken, cut breasts in half and lay in 9" x 13" baking dish. Mix soup, milk and sour cream. Pour over chicken. Sprinkle stuffing over soup mixture. Bake, uncovered, for 1 hour at 350 degrees. Serves 8.

781403 -- GREAT AND EASY CHICKEN CASSEROLE

2 lg. chicken breasts, halved
1 tbsp. margarine
1 can cream of chicken soup
3/4 c. sauterne wine
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can mushrooms
1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.

781404 -- GREEK LEMON CHICKEN

--MARINADE:--

1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed

6 whole lg. chicken breasts, boned and
skinned
3 tbsp. olive oil
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
2 tsp. prepared mustard

c. milk
egg yolks

Freshly grated peel of 1 lemon
1 tsp. fresh lemon juice
1 tsp. dried dillweed
1/4 c. fresh parsley, minced
1 c. sour cream
1/4 c. butter, melted
1/2 c. feta cheese, crumbled
1 lb. angel hair pasta, cooked al
dente and kept warm
1/2 c. muenster cheese, shredded

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside. In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9" x 13" casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.

781405 -- GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE

Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. worcestershire sauce
1 tsp. hot pepper sauce (optional)

In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

781406 -- LEMON CHICKEN SAUTE

6 chicken breast halves, boned and
skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar
Rice, cooked

Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve over rice. Serves 4 to 6.

781407 -- LUNCHEON CHICKEN CASSEROLE

1 1/2 c. chicken, cooked and cut in
bite size pieces

c. celery, chopped
tbsp. onions, minced

3/4 c. mayonnaise
1 1/2 c. rice, cooked
1 can cream of chicken soup
1 c. Special K cereal (or cornflakes,
crushed)
1/4 c. almonds
2 tbsp. margarine, melted

Cook rice as directed on box. Drain. Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish. Mix well. Mix margarine, almonds and Special K. Top the chicken mixture. Bake, uncovered, at 325 degrees for 30 to 40 minutes.

781408 -- MARINATED CHICKEN BREASTS

6 very sm. whole chicken breasts,
boned, or 3 lg. ones cut in half
3 med. cloves garlic, crushed
1 1/2 tsp. salt
1/2 c. brown sugar, packed
3 tbsp. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 lg. lemon
6 tbsp. olive oil
Black pepper to taste

Put the chicken breasts in a shallow bowl. Mix garlic, salt, sugar, mustard, vinegar, and lime and lemon juices. Blend well. Whisk in olive oil and add pepper. Pour over the chicken and refrigerate overnight, covered. Turn over. Remove from the refrigerator 1 hour before you want to cook and let come to room temperature. Grill approximately 4 minutes per side or until done.

781409 -- MARINATED CHICKEN SANDWICHES

3 cloves garlic, minced
1/2 c. onion, minced
1/2 tsp. ground ginger
1/4 c. + 2 tbsp. white wine vinegar
2 tsp. olive oil
2 tbsp. frozen apple juice
concentrate, undiluted
4 (4 oz.) chicken breast halves,
skinned and boned
Vegetable cooking spray
4 (2 oz.) whole wheat rolls, split
1 c. loosely packed, sliced fresh
spinach
8 slices tomato

Combine first six ingredients in a large Ziploc plastic bag. Add chicken. Seal bag. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently with reserved marinade. Remaining items are for the sandwich.

781410 -- MOCK CHICKEN KIEV

2 whole chicken breasts, skinned,
boned and halved
1/2 c. dry bread crumbs
1/3 c. parmesan cheese
2 tbsp. parsley, minced
1 tsp. salt
Dash pepper
1 clove garlic, minced
1 lemon
Dash paprika
1/2 c. butter or margarine

Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic. Pound chicken a bit if necessary. Dip chicken into garlic butter then crumbs. Coat thoroughly. Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.

781411 -- OVEN FRIED CHICKEN

3 lbs. chicken parts, skinned
6 tbsp. flour
1 tsp. salt
1 1/2 oz. bread crumbs
1 oz. parmesan cheese
1 egg, beaten
2 tbsp. water

In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl, mix crumbs and cheese. Dip chicken in first bowl, then second bowl, then third bowl. Put chicken in 9" x 13" pan sprayed with Pam. Bake 1 hour at 375 degrees.

781412 -- OVERNIGHT CHICKEN DIVAN

8 chicken breast halves, or 2 lbs.
chicken tenders
1 - 2 heads fresh broccoli
1 can light cream of chicken soup,
undiluted
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated

Cook chicken, preferably by sauteeing in one tablespoon of oil. Coarsely chop meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a lightly greased 9" x 13" x 2" baking dish. Combine soup and next six ingredients (thin if necessary with skim milk); spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until thoroughly heated. Sprinkle with cheese; bake an additional 5 minutes. Yield: 8 servings.

781413 -- POTATO CHIP CHICKEN

6 chicken breasts, boned
1 bag potato chips, crushed
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. paprika
1 tsp. worcestershire sauce

Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott

781414 -- RALPH AND RADINE'S FAVORITE CHICKEN SPAGHETTI

1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1
(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or
cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Saute them together until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes and then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

781415 -- RANCHER'S SUNDAY CHICKEN

3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad
dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika

Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours. Serves 6.

781416 -- RHONDA'S MARINATED CHICKEN SAUCE

1 c. soy sauce
3 c. water
3 tbsp. dark Karo syrup
1/2 tsp. ground ginger
5 - 6 cloves garlic, minced
1 tsp. worcestershire sauce
4 whole chicken breasts, skinned and
boned

Marinate chicken at least 4 hours. Grill on low for 1 hour.

781417 -- CAJUN TURKEY BURGERS

1 egg, beaten
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
1/2 c. seasoned fine dry bread crumbs
1 lb. ground turkey
6 slices bacon

In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion powder and red pepper. Add bread crumbs and turkey; mix well. Shape turkey mixture into six 3/4" thick patties. Wrap a strip of bacon around outside of each patty and fasten with a wooden toothpick. Place patties on the unheated rack of a broiler pan. Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once. Remove toothpicks before serving. Serve in buns and top with tomato slices and chili peppers, if desired. Makes 6 servings.

781418 -- WINE CHICKEN

1 can cream of chicken soup
1 pkg. onion soup mix
1/2 c. red cooking wine

Put ingredients in heavy pan. Put chicken parts on top. Cover and bake for 1 1/2 to 1 3/4 hours at 350 degrees.

781419 -- CHICKEN TURNOVERS

1 pkg. refrigerated crescent rolls (8
ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper (optional)
2 tbsp. margarine, melted
2 tbsp. seasoned crumbs

Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into 4 six inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes. Serves 4.

781420 -- CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato
soup
1 (16 oz.) can or pkg. drained mixed
vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken steaks,
cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6 servings)

781421 -- MOZZARELLA CHICKEN

4 whole chicken breasts (boneless)
4 eggs
Italian bread crumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese

Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour. Refrigerate. Saute mushrooms and set aside. Roll chicken pieces in bread crumbs and fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add cheese on top. Put chicken back in oven until cheese melts.

781422 -- BAKED CHICKEN PARMESAN

2 broiler fryers (2 1/2 lb. each) or
equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.

781423 -- BAKED CHICKEN SALAD

1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.

781424 -- BAKED CHICKEN SALAD

2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper

tbsp. grated onion
tbsp. diced pimento
tbsp. lemon juice

1/2 tsp. salt
3/4 c. mayonnaise
1 c. grated American cheese

Combine all ingredients thoroughly. Turn into buttered 2 quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted. Makes 10 servings and this can be frozen.

781425 -- BARBECUE CHICKEN

1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves

Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

781426 -- BRANDIED CHICKEN BREAST

4 boned & skinned chicken breast
1/3 c. flour
1/2 tsp. salt
Ground pepper
1/4 tsp. tarragon leaves
1/4 c. butter
1/3 c. apricot brandy
3/4 c. chicken broth
1/2 c. sour cream

Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt butter, fry chicken until browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done. Add sour cream, warm and serve.

781427 -- CAROLYN'S CHICKEN & RICE

1 c. cream mushroom soup
1 pkg. dry onion soup mix
1 1/4 cans water
1 c. regular rice, uncooked
4 skinless chicken breasts (can use
boneless)

Bake covered for 2 hours at 350 degrees. Put rice on bottom of casserole dish, then lay chicken on top of rice. Pour soup and rice mixture on top. Cover. Good "do ahead".

781428 -- CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO

1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish
kielbasa in 1/4" cubes

tsp. minced garlic
c. okra (optional)

Hot cooked rice

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don't scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.

781429 -- CHICKEN BREAST EDEN ISLE

12-14 half chicken breasts, boned
2 jars dried chipped beef
1 (8 oz.) carton sour cream
1 can cream mushroom soup
12-14 slices bacon

Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef on bottom of open pan. Top with breasts. Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first hour. Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking. Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion.) Barbara Hayes Joetta Wells

781430 -- CHICKEN - BROCCOLI CASSEROLE

1 can (10 3/4 oz.) cream of mushroom
soup
1 can (10 3/4 oz.) cream of celery
soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts
(thawed & drained)
3 lb. (8 c.) cooked chicken (in sm.
pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL Submitted by Colleen Wise

781431 -- CHICKEN CASSEROLE

2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine

Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.

781432 -- CHICKEN CASSOULET

1 1/2 c. dry navy beans
1 whole med. sized chicken breast,
cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water

Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.

781433 -- CHICKEN CHOPSTICK

2 (10 1/2 oz.) cans cream of mushroom
soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper

Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375 degree oven.

781434 -- CHICKEN DIVAN CASSEROLE

4 chicken breasts, boiled & deboned &
broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken and broccoli. Cover with shredded Cheddar cheese. Bake at 350 degrees for approximately 20-30 minutes.

781435 -- CHICKEN DIABLE

6 chicken breasts
4 tbsp. melted margarine
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry powder
4 strips well done bacon, crumbled

Bake chicken in 350 degree oven for 30 minutes. Baste with sauce for the last 15 minutes and finally top with crumbled bacon. Serves 6.

781436 -- CHICKEN ELIZABETH

6 tbsp. butter
8 boneless chicken breast halves
1 pt. sour cream
8 oz. blue cheese
1 tbsp. Lea & Perrins
3 crushed garlic cloves
Chopped parsley
White pepper

Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet and brown chicken. Transfer to prepared dish. Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and serve over rice or noodles. Serves 8.

781437 -- CHICKEN ENCHILADAS

1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Layer tortillas, sauce until large casserole dish is full. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

781438 -- CHICKEN ENCHILADAS

1 can boned chicken or 3 chicken
breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.

781439 -- CHICKEN LASAGNE

8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives

Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.

781440 -- CHICKEN MACARONI CASSEROLE

1 pkg. uncooked creamette macaroni (7
oz.)
1 can cream of mushroom soup
1 can cream of celery soup
1/2 lb. grated Velveeta cheese
15 oz. can water chestnuts
2 c. diced cooked chicken
1/4 c. diced green pepper
1 (2 oz.) jar diced pimentos
1 sm. can mushroom pieces
1 1/2 c. milk
1 tsp. salt

Mix all ingredients in large bowl. Refrigerate overnight. Turn into buttered 9 x 13 inch glass casserole. Bake at 350 degrees for 1 1/4 hours. Tuna, shrimp or crab meat may be substituted for chicken.

781441 -- CHICKEN ROYALE

4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper

--STUFFING:--

4 c. soft bread crumbs
2 tbsp. onion
1/2 tsp. salt
1/8 tsp. thyme
Pepper
4 tbsp. melted butter
1/2 c. water

Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

781442 -- CHICKEN SALAD CASSEROLE

2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes

Mix all ingredients except butter and corn flakes. Place in ungreased 13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes. All ingredients may be mixed ahead except corn flakes and butter. This should be put on just before baking. Casserole should be eaten as soon as baked.

781443 -- CHICKEN SHISH - KA - BOBS

3 lb. chicken, cut in chunks or strips
marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder

Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy. Chapter HD, NE

781444 -- CHICKEN & SHRIMP CASSEROLE

1/2 c. flour
1 lg. frying chicken, cut into
serving pieces
1 onion, diced
1 clove garlic
1 can tomato sauce
1 tsp. salt
1/2 tsp. pepper

tsp. basil
tsp. parsley
tsp. paprika
can minced clams

1/2 lb. mushrooms, sliced
1/4 c. sherry
1/2 lb. shrimp, peeled & deveined

Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour. When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees. Serves 6. Can be served over rice.

781445 -- CHICKEN POT PIE

3 cans white meat chicken, drained
1 can Veg-All, drained
1 can cream of potato soup
1 can cream of mushroom soup
1/2 c. milk or 1/2 c. cooking sherry
Salt & pepper
2 Pillsbury pie crusts
1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees for 40 minutes. Do not put on cookie sheet.

781446 -- CHICKEN PIE

1 chicken, boiled & boned
1 can cream chicken soup
1 1/2 c. chicken broth
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pepper
1 c. milk
1 stick oleo, melted

Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining remaining ingredients. Pour over chicken mixture. Bake at 425 degrees for 30 minutes.

781447 -- DOUBLE CRUST CHICKEN POT PIE

2 (9") refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in
broth, undrained & chopped
1 (16 oz.) can mixed vegetables,
drained
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes

Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.

781448 -- CRISPY MUSTARD CHICKEN

2 tbsp. reduced calorie mayonnaise
2 tbsp. prepared mustard
1/4 c. wheat germ
1/3 c. fine dry bread crumbs
1/2 tsp. ground thyme
1/4 tsp. salt
4 (4 oz.) skinned boned chicken
breast halves
Vegetable cooking spray

Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and next 3 ingredients in a shallow bowl. Brush each chicken breast with mustard mixture, dredge in bread crumb mixture. Place chicken in a 10 x 6 x 2 inch baking dish that has been coated with cooking spray. Cover and bake at 350 degrees for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. 4 servings.

781449 -- FRAN'S CHICKEN CASSEROLE

8 chicken breasts, cooked, cubed
1 pkg. wide noodles
1/4 c. butter, melted
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 tbsp. sherry
1/4 c. grated onion
1 tsp. seasoned salt
Paprika, optional

Bake chicken 45 minutes in broth and water. Remove chicken, cool and cube. Cook noodles in broth and water according to package directions, being careful not to overcook. Drain, put in bottom of 13 x 9 x 2 inch greased casserole. Drizzle butter over noodles. Mix all remaining ingredients except chicken. Add chicken on top of noodles; then spread sour cream mixture over all. Sprinkle top with paprika. Bake at 350 degrees for 20-30 minutes or until top is slightly brown and casserole is heated through.

781450 -- ITALIAN ROAST CHICKEN

1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper

Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.

781451 -- OVEN - FRIED CHICKEN BREASTS

8 skinless, boneless chicken breast
halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into
fine crumbs

Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake in 350 degree oven 30 minutes on each side. Makes 8 servings.

781452 -- PINEAPPLE CHICKEN

2 c. sliced raw chicken breasts (1"
strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1"
long thin slices
1 c. sliced raw celery
Salt & pepper to taste

--SWEET AND SOUR SAUCE:--

1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch

Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.

781453 -- PRESBYTERIAN CHICKEN CASSEROLE

2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds

Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.

781454 -- SKILLET HERB ROASTED CHICKEN

4 skinless, boneless chicken breast
halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken
soup
1/2 c. water

On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.

781455 -- SOUR CREAM CHICKEN CASSEROLE

3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese

Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.

781456 -- MAXINE'S CHICKEN TETRAZZINI

Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped