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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.
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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
300 Chicken Recipes
51
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
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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.
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CHUNKY CHICKEN CASSEROLE
4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 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.
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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.
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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.
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EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 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.
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.
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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
300 Chicken Recipes
51
Dash tabasco
1 tsp. dry mustard
Mix together and heat over low heat until melted.
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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.
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CHUNKY CHICKEN CASSEROLE
4 chicken breasts, cooked and cut up
2 cans green beans
1 can water chestnuts, sliced
2 cans cream of chicken soup
1 c. mayonnaise
2 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.
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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.
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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.
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EASY CHICKEN TETRAZZINI
1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 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.