You've got to be chicken me.
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
1 tbsp. grated onion
2 tbsp. diced pimento
2 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.
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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.
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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.
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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".
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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
1 tsp. minced garlic
2 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.
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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
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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
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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.
2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 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.
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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.
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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.
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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".
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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
1 tsp. minced garlic
2 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.
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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
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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
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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.