HOT CHICKEN SALAD

4 c. diced chicken (6 breasts, baked) 2 c. diced celery 1/3 c. mayonnaise 1 can cream of mushroom soup 1 sm. jar chopped pimiento 1 can sliced water chestnuts, drained 1 tsp. salt 1 tsp. chopped onion 3 tsp. lemon juice 1 c. grated cheese 1 c. crushed potato chips 1/2 c. slivered almonds Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.&nbs...

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CHEDDAR CHICKEN

1 (10 oz.) frozen chopped broccoli 2 whole chicken breasts 4 tbsp. butter 1/2 lb. shredded mild cheddar cheese 1/3 c. milk 2 tbsp. sliced almonds Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated throug...

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CHICKEN CASSEROLE

1/3 c. margarine 1/3 c. flour 1 c. broth 1 c. milk Salt & pepper to taste 1 tbsp. chopped onion 3 c. cut up chicken 1 can whole kernel corn 3/4 c. grated sharp cheese 1/4 c. pimiento Make white sauce (first 6 ingredients). Mix all ingredients together and put in casserole dish. Put buttered bread crumbs on top and bake at 350 degrees until bubbl...

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BUSY DAY CHICKEN & RICE

1 c. uncooked rice 1 chicken, cut up 1 stick oleo 1 pkg. dry onion soup mix 4 c. boiling water Salt & pepper to taste preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo or margarine. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on ric...

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FESTIVE CHICKEN

2 c. chicken, cooked, chopped 1 box wild rice, cooked 1 med. onion, chopped 1/2 c. mayonnaise 1 can French green beans or 1 pkg. broccoli, cooked 1 can celery soup 1/2 c. water chestnuts (optional) 2 tbsp. chopped pimiento (optional) Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degree...

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CHICKEN CASSEROLE

Cook boneless/skinless chicken in salted water and chop into bite size pieces. Place in baking dish. Spread a package of dry Stove Top stuffing over chicken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing. Bake at 350 degrees for 30 minute...

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PARMESAN CHICKEN

1 c. crushed Ritz crackers 3/4 c. Parmesan cheese 4 boneless chicken breasts 1/4 c. melted margarine Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to need...

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CHICKEN POT PIE

2 c. chicken (1 fryer or 4 breasts) 1 (20 oz.) pkg. frozen mixed vegetables 2 cans cream of chicken soup 1 c. chicken broth --TOPPING-- 1 c. self rising flour 1 stick margarine 1 c. milk Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brow...

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CHICKEN CASSEROLE

1 fryer or chicken breast (stewed) 2 cans cream of chicken soup 1 pkg. Pepperidge Farm dressing mix 1 c. chicken broth 1 c. milk Remove skin and bone from stewed chicken. Place in bottom of 13"x9" baking dish. Cover with chicken soup. Prepare dressing as directed on package. Place over chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minute...

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CHICKEN BENGALI

1 tbsp. margarine 1 1/2 tsp. flour 1 1/2 tsp. Worcestershire sauce 1 tsp. powder mustard 1/2 tsp. curry powder 1 1/2 lbs. chicken thighs, skinned Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watcher...

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CHICKEN SPECTACULAR

3 c. cooked chicken 1 pkg. Uncle Ben's Wild White Rice, cooked 1 can cream of celery soup 1 med. onion, chopped 2 c. French style green beans, drained 1 c. Hellmann's mayonnaise 1 c. water chestnuts, diced 1 med. jar sliced pimientos (for color, if desired) Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)&nbs...

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GOURMET CHICKEN

1 c. uncooked rice 1 can mushroom soup 1 can onion soup 1 can water 1 frying size chicken or breasts (can cut boned breasts into sm. pieces) Salt & pepper to taste Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix. Bake at 325 degrees 1 hour and 15 minutes.  When using big chicken pieces, turn when browned on one sid...

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CHICKEN WITH PORT

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley. 2 tbsp. vegetable oil 2 tbsp. butter, room temperature 1 c. thinly sliced onions 6 lg. boneless chicken breast halves Salt, freshly ground pepper to taste 4 cloves garlic, minced 1 c. tawny port (such as Fonseca Bin #27) 1/2 c. heavy cream 1/4 c. chopped parsley, to garnish In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook...

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CHICKEN IN WINE SAUCE

1 pkg. boneless chicken breasts 1 pkg. Stove Top stuffing 2 cans cream of chicken soup 1/2 c. white wine 1/4 c. water Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. Freezes well. and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves...

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CHICKEN IN WINE

6 chicken breast halves, skinless 1 can whole white onions 1 can cream of mushroom soup 1/4 c. sherry 1/4 lb. Cheddar cheese, grated Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate cheese over top. Bake covered for 45 minutes and uncover for 45 minutes at 350 degree...

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CHICKEN ORIENTAL

1 c. cream of mushroom soup 1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained 1 tbsp. soy sauce 2 c. Swanson chunk white chicken 1 c. each sliced celery, green onions & green pepper 1/2 c. sliced radishes 1 c. sliced water chestnuts In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cup...

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EASY CHICKEN DISH

Chicken breasts, skinned One layer in oblong dish. Mix together 1 can cream of mushroom soup and 1 package Lipton onion soup. Add 1/2 cup of heavy cream. Mix and spread over chicken. Sprinkle with paprika. Bake at 350 degrees for 40 minute...

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CHICKEN CUTLETS

Chicken, cutlets or pieces, whatever Swiss or muenster cheese 1 can cream of chicken soup 1/2 can water 1 pkg. stuffing mix Butter or margarine Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degree...

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SAUSAGE - CHICKEN DISH

1 lb. sausage 1 lb. chicken breasts 1 lg. can crushed tomatoes 1 pkg. dry onion soup mix 1 pkg. frozen spinach or broccoli (defrosted) 2 chicken bouillon cubes Salt, pepper & garlic powder to taste Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the remaining ingredients. Simmer until done. Serve with noodle...

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CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin Cream cheese Garlic powder Parsley Chives 8 slices bacon Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown baco...

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CHICKEN ALA BELGIQUE

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne 3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured. Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir until heated through and slightly thickened. Pour over meat. Serve with ric...

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EASY BARBECUE CHICKEN

1 pkg. dry onion soup mix 1 sm. bottle Russian dressing (the pink kind) 1 (8-10 oz.) jar apricot preserves  Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.&nbs...

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OVEN BAKED BARBECUE CHICKEN

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below. 1 c. catsup 2/3 c. chili sauce 4 tbsp. brown sugar 4 tbsp. chopped onion 2 tbsp. Worcestershire sauce 2 tbsp. prepared mustard 2 tsp. celery seed 1/2 tsp. salt Dash of Tabasco (optional) 6 thin slices of lemon Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200...

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GINGER PEACHY CHICKEN

2 lg. chicken breasts, split 1 (18 oz.) can peach halves 2 tsp. honey 2 tbsp. peach juice 1/2 tsp. garlic salt 1/2 tsp. ground ginger Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top. Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 person...

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PECAN CHICKEN WITH DIJON MUSTARD

Chicken cutlets Dijon mustard Pecans crushed Bread crumbs Butter Light cream 2 chicken bouillon cubes Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish. --CREAM SAUCE-- 1/8 c. flour 2 tbsp. butter 1 c. light cream 2 bouillon cubes 1 tsp. Dijon mustard Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens....

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CHICKEN OF PUERTO RICO

1-3 lb. chicken pieces 1 tbsp. salt 1 bay leaf 1 c. olive oil 4 tbsp. butter 1/2 lb. sliced onions 1/2 c. vinegar Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low hea...

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CHICKEN PARMESAN

4 half chicken breasts (skinned & boned) 2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes 2 tbsp. cornstarch 1/2 tsp. oregano or basil crushed (I use basil) 1/4 tsp. hot pepper sauce (Tabasco sauce) 1/4 c. grated Parmesan cheese Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 serving...

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MOZZARELLA CHICKEN

1 lb. boneless chicken breast cutlets 1 egg, beaten Flavored bread crumbs 1 tbsp. olive oil 1 tbsp. margarine 3/4 c. chicken broth 1/4 c. water 3 tbsp. lemon juice 4.8 oz. mozzarella cheese, shredded Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves...

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RASPBERRY CHICKEN

4 lb. fryer in pieces 2 c. fresh or frozen raspberries 2 tsp. cornstarch 1/2 c. sugar 1/2 c. cranberry-raspberry cocktail 1/8 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. nutmeg Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.&nbs...

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CHICKEN AND CRAB VALENTINE

Mix together: 3 c. cooked chicken broken in pieces 2 c. boned crab (2, 4 oz. pkgs.) 8 slices bacon, cooked crisp. In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below. 1 1/2 c. chicken broth 3/4 tsp. paprika 1 sm. clove garlic 5 drops Tabasco 1/8 tsp. nutmeg 1 1/2 tsp. salt Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in...

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APRICOT CHICKEN

8 pieces boneless, skinless chicken breasts 1 pkg. onion soup mix 1 (8 oz.) bottle French salad dressing 1 can apricot halves (approximately 16 oz.) Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots. Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice.&nbs...

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BAKED CHICKEN AND POTATOES

1 fryer chicken , cut up 6 medium unpeeled potatoes, sliced 1 sliced onion 1 can mushroom soup Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.&nbs...

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CHICKEN CRESCENT ALMONDINE

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted 2/3 c. mayonnaise or salad dressing 1/2 c. sour cream 2 tbsp. instant minced onion 3 c. cooked, cubed chicken 1 (8 oz.) can water chestnuts, drained and sliced 1 (4 oz.) can mushroom stems and pieces, drained 1/2 c. chopped celery 1 (8 oz.) can crescent dinner rolls --TOPPING-- 2/3 c. shredded Swiss or American cheese 1/2 c. slivered almonds 2 tbsp. melted butter In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts,...

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CHICKEN AND DUMPLINGS

 1 large chicken Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes. --DUMPLINGS-- 2 c. flour 4 tsp. baking powder 2/3 c. milk 1/2 tsp. salt 2 tsp. butter  Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth. ...

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CHICKEN AND RICE

1 cut-up chicken 1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant) 1 can cream of celery soup 1 pkg. onion soup mix 2 soup cans water Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup mix on top. Mix soup and water, pour over chicken. Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chick...

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CHICKEN WITH SAGE CORN - BREAD CRUST

4 skinned and boned chicken thighs 1/8 tsp. salt and pepper 1 tbsp. plus 1 tsp. Dijon mustard 1 tsp. olive oil 2/3 c. corn bread crumbs 1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear. In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown, turn...

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CHICKEN TERI - YAKI

--TERI SAUCE-- 4 c. (1 quart) soy sauce (Kikkoman preferred) 1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking) 1/2 c. (4 oz.) brown sugar 1 oz. garlic powder 1 tsp. of ANI-NO-MOTO or Accent Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and...

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CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned 2 tomatoes, cut in pieces (1/2 inch) 1 green pepper, cut in pieces (1/2 inch) 2 tbsp. oil Mushrooms (optional) --SAUCE-- 1/4 c. corn syrup 2 tbsp. soy sauce 1/2 c. water 1 tbsp. corn starch 1/4 tsp. ground ginger Pinch garlic powder 2 tbsp. sherry (optional) Mix together Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for...

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GLAZED ORANGE CHICKEN

No-stick cooking spray 2 tsp. oil 3 whole chicken breasts, halved, skinned and boned 1 tbsp. cornstarch 2 tsp. sugar 1/4 tsp. marjoram 1/8 tsp. salt 1/8 tsp. onion powder 1 1/4 c. unsweetened orange juice 1 tbsp. grated orange peel Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken....

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HERBED CHICKEN

1 tbsp. olive or vegetable oil 1 medium onion, chopped 1 green or sweet red pepper, chopped 6 lg. fresh mushrooms, thinly sliced 1/3 c. chicken broth 2 tbsp. red wine vinegar 1 (29 oz.) can tomato sauce 2 garlic cloves, minced 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 1 lb. boneless skinless chicken breasts, cut into chunks 2 tbsp. chopped fresh basil or 1 tsp. dried basil 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage 1 lb. dry linguine, cooked and drained 2 to 3 tbsp. grated Parmesan cheese 2 tbsp. chopped fresh parsley In...

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ITALIAN CHICKEN CUTLETS

2 whole chicken breasts, skinned, boned, halved 1/4 c. flour 3/4 c. dry bread crumbs 1 tsp. dried oregano leaves 1/4 tsp. salt 1 egg, beaten 1 tbsp. water 1 (8 oz.) can tomato sauce 1/4 tsp. dried basil leaves 1/8 tsp. garlic powder 1/4 c. oil 4 slices (4 oz.) Mozzarella cheese 1/4 c. grated Parmesan cheese Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining...

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LIGHT CAPITAL CHICKEN

2 tbsp. corn oil margarine 4 tbsp. flour 3/4 c. defatted chicken stock 1/2 c. skim milk 1 tbsp. canola oil 3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total 8 oz. fresh mushrooms, sliced, about 3 cups 1 c. each, dry white wine, water 1/2 c. 2% milk 3/4 tsp. salt 1/4 tsp. dried tarragon leaves, crushed Dash garlic powder 1/4 tsp. freshly ground black pepper 2 tbsp. each, chopped green onions, fresh parsley Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of...

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NO PEEK CHICKEN

1 1/2 c. Minute Rice, uncooked 1 chicken, cut up or pieces 1 pkg. dry onion soup mix 1 can cream of mushroom soup 1 can cream of celery soup Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until don...

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SKILLET BARBECUED CHICKEN

Chicken, with or without skin, bone or boneless 2 tbsp. butter 1 tsp. curry powder 1 clove garlic, minced 1 can onion soup 2 tbsp. flour 1 1/2 c. of water 1/2 c. of ketchup 1 tbsp. honey 1 tsp. Worcestershire sauce In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodle...

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SUNDAY DINNER CHICKEN

 8 chicken breasts (boneless and skinless) 1 pkg. chipped beef or 1 jar smoked chipped beef 1 can undiluted cream of chicken soup 1/2 pt. sour cream (if desired - wrap each piece of chicken with 1 piece of bacon) Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8. Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is...

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TARRAGON CHICKEN

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness All purpose flour 4 tbsp. butter, divided 1/2 lb. sliced mushrooms 2 tbsp. all purpose flour 1 c. chicken broth 1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon 1/2 c. half and half Salt and freshly ground black pepper to taste 2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter. Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well....

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TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin 2 tsp. grated fresh ginger 1 clove garlic, chopped fine 1 medium onion, chopped 1/3 c. soy sauce 1/4 c. sugar 1/4 c. sake&nbs...

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QUICK TERIYAKI MARINADE

1 c. soy sauce 1 1/2 - 1 1/4 c. brown sugar 1 tsp. oyster sauce 1 tsp. mirin (sweet rice wine) 1 clove chopped garlic Grated fresh ginger Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often. ...

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BAKED CHICKEN WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix. Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper and bake at 350 degrees for 3 to 4 hours or until tender.&nbs...

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EASY CHICKEN POT PIE

2 c. diced, cooked chicken 1 med. onion, chopped 4 boiled eggs, grated or chopped 2 cans mixed vegetables, drained 2 cans cream of chicken soup 1 can cream of celery soup 1/2 c. chicken broth --CRUST-- 1 c. sweet milk 1 c. mayonnaise 1 c. self-rising flour Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brow...

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CHICKEN DELIGHT

15-20 cut up chicken pieces 1 can cream of chicken soup 1 can cream of celery soup 1 green bell pepper 1 red or yellow pepper 1 can water Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes.  NOTE: The broth from this dish may be used as gravy for dressing. ...

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CHICKEN A LA KING

2 tablespoons fat 2 tablespoons flour 1 cup milk 1 cup cream 2 egg yolks&nbs...

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ORIENTAL CHICKEN Food US

ORIENTAL CHICKEN 1 chicken breast, quarter, cut into slivers 1/2 c. onion, sliced 1/2 c. carrots, sliced 1/2 c. mushrooms, sliced 1 tbsp. peanut oil 1 garlic clove 2 tbsp. low, sodium soy sauce Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce. ...

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CHICKEN A LA KING Food US

CHICKEN A LA KING 1/4 c. chopped onion 2 tbsp. chopped green pepper 2 tbsp. margarine 1 can cream of chicken soup 1/2 c. milk 1 1/2 c. cooked, cubed, chicken or turkey 2 tbsp. diced pimiento Dash red pepper Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4...

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WALDORF CHICKEN Food US

WALDORF CHICKEN 6 chicken breasts, boned and skinned 1 c. unsweetened apple juice 1/4 tsp. ground ginger 1 tbsp. cornstarch 2 c. unpared red apples, chopped 2 stalks celery, sliced 3 tbsp. raisins 1 tbsp. sliced green onion 1 tbsp. lemon juice 1/4 tsp. salt, opt. Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done. Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining...

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ROAST CHICKEN WITH ALMONDS Food US

ROAST CHICKEN WITH ALMONDS 10 chicken breast halves Salt and pepper 1 (5 1/2 oz.) pkg. slivered almonds 1 (10 1/2 oz.) can cream of mushroom soup 1 (10 1/2 oz.) can cream of chicken soup 1/4 to 1/2 c. dry white wine, or water or other liquid Parmesan cheese Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10. ...

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SICILIAN CHICKEN Food US

SICILIAN CHICKEN 1 tbsp. plus 1 tbsp. saffron ace 1 lg. onion, sliced 1 lg. green pepper, sliced 1/2 c. fresh mushberries, sliced 1 1/2 lbs. boneless chicken cubed 18 oz. can tomato sauce 16 oz. tomatoes, chopped drained 1 tsp. Worcestershire sauce 1 tsp. oregano 1/2 tsp. basil 1/4 tsp. garlic powder Lite salt and pepper to taste Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover...

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BAKED CHICKEN BREASTS Food US

BAKED CHICKEN BREASTS 8 chicken breast halves, skinned 8 slices Swiss cheese 1 can cream of chicken soup 1/3 c. white wine 1 c. Pepperidge herb stuffing mix 1/4 tsp. melted butter or margarine Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8. Sarah Frederick ...

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BAKED CHICKEN Food US

BAKED CHICKEN 1/2 c. ketchup 1/2 c. mayonnaise 3 tbsp. minced onion Bread crumbs or crushed corn flakes 2 to 2 1/2 cut up chicken Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45 minutes.&nbs...

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HONEY BAKED CHICKEN Food US

HONEY BAKED CHICKEN 3 or 4 lbs. chicken, cut up 1/2 c. margarine, melted 1/2 c. honey 1 tsp. salt 1/4 c. prep. mustard 1 tsp. curry  Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minute...

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CHICKEN CACCIATORE Food US

CHICKEN CACCIATORE 1 pkg. chicken 1/4 c. butter 1/2 c. sherry 15 oz. can stewed tomato bits 1 (6 oz.) can mushrooms 1 pkg. Italian dressing mix 1/4 c. chopped green pepper 1 tsp. Italian seasoning Garlic powder, to taste Bayleaf Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.&nbs...

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SWEET & SOUR CHICKEN Food US

SWEET & SOUR CHICKEN 1 frying chicken, cut up 1 tbsp. melted butter Dash of salt, pepper, ginger 3 celery stalks 1 can pineapple (chunk) 2 tbsp. brown sugar 3 tbsp. water 1 1/2 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. cornstarch 1 red pepper (optional) Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch....

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QUICK CHICKEN Food US

QUICK CHICKEN 1 can cream of mushroom soup 1 can cream of chicken soup 1 c. milk 5 lbs. cut up cooked chicken 1 pt. sour cream 1 pkg. Pepperidge Farm stuffing mix Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.&nbs...

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NO - PEEK SKILLET CHICKEN Food US

NO - PEEK SKILLET CHICKEN 2 tbsp. olive or vegetable oil 2 1/2 to 3 lb. chicken, cut into serving pieces 1 (14 oz.) can whole tomatoes, peeled, undrained 1 (4 1/2 oz.) jar sliced mushrooms, drained 1 garlic clove, minced 1 env. Lipton Recipe Secrets onion soup mix Hot cooked noodles In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup...

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MARY’S CHICKEN DISH Food US

MARY’S CHICKEN DISH 6 pieces boneless breast of chicken 4 tbsp. olive oil 2 tbsp. butter 1 clove garlic Breadcrumbs 2 eggs 1 bouillon cube 1 can chicken broth 6 slices of Mozzarella cheese Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until...

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LEMON - PARSLEY CHICKEN BREASTS Food US

LEMON - PARSLEY CHICKEN BREASTS  2 whole chicken breasts, boned & skinned 1/3 c. white wine 1/3 c. lemon juice 2 cloves fresh minced garlic 3 tbsp. breadcrumbs 2 tbsp. olive oil 1/4 c. parsley, fresh In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet. Sprinkle on parsley and let simmer 5 minutes. Serve with pan juice...

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ITALIAN CHICKEN Food US

ITALIAN CHICKEN 2/3 c. flour 1 tsp. salt 1/2 c. vegetable oil 1 green pepper 1/2 tsp. pepper 1/2 tsp. garlic salt Sliced onion 1 lg. jar spaghetti sauce Chicken (boneless) breasts, quartered Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti....

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HONEY SPICED CAJUN CHICKEN Food US

HONEY SPICED CAJUN CHICKEN Paul Prudhomynes seafood magic 10 oz. pounded chicken breast Cooked linguini 3 sliced mushrooms 1 diced tomato 2 tbsp. mustard 4 tbsp. honey 3 oz. cream Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2....

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CHICKEN TIKKA Food US

CHICKEN TIKKA 5/8 c. yogurt 4 crushed garlic cloves 1 1/2 inch fresh ginger, peeled & chopped 1 sm. onion, grated 1 1/2 tsp. chili powder 1 tbsp. ground coriander 1 tsp. salt 4 chicken breasts, skinned & boned 1 lg. onion, thinly sliced into rings 2 lg. tomatoes, sliced 2 tbsp. coriander leaves Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes,...

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CHICKEN WITH RICE Food US

CHICKEN WITH RICE 3 to 3 1/2 lbs. chicken, cut into serving pieces 1/4 c. butter or margarine 1 1/2 c. instant rice 1 (10 1/2 oz.) can condensed cream of chicken soup 1 c. water 1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over...

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CHICKEN POT PIE Food US

CHICKEN POT PIE 3 lb. chicken 1 can French onion soup 1 lg. carrot 1 lg. celery Flour to thicken gravy Water 1 double crust Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy...

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CHICKEN DIVAN Food US

CHICKEN DIVAN 3 or 4 deboned chicken breasts 2 cans cream of chicken soup 1 tsp. lemon juice 1 c. sharp American cheese, shredded 2 (10 oz.) pkgs. frozen broccoli 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter 1 c. mayonnaise Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare...

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CHICKEN CASSEROLE Food US

CHICKEN CASSEROLE 6 chicken breasts 2 onions 8 c. water (approximately) 3/4 loaf bread Celery Poultry seasoning 2 tbsp. melted butter 1 can cream of mushroom soup 1 can cream of chicken soup Sharp cheese, sliced Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery,...

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CHINESE CHICKEN SALAD DRESSING Food US

CHINESE CHICKEN SALAD DRESSING 2 tsp. sesame oil 2 tbsp. sesame seeds, roasted 2 tbsp. sugar 2 tbsp. mayonnaise 2 tbsp. lemon juice 2 tbsp. oil 2 tbsp. shoyu Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodle...

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MARINADE FOR CHICKEN Food US

MARINADE FOR CHICKEN 1/2 c. shoyu 1/4 c. water 1/3 c. salad oil 2 tbsp. dried minced onion 2 tbsp. sesame seeds 1 tbsp. sugar 1 tsp. ground ginger 1/8 tsp. dried red pepper 3/4 tsp. garlic powder Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easi...

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SEASONING MIX FOR CHICKEN Food US

SEASONING MIX FOR CHICKEN  2 1/2 tsp. salt 1 1/2 tsp. paprika 1 tsp. onion powder 3/4 tsp. savory 1/4 tsp. coriander 3/4 tsp. garlic powder 1/2 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. basil, dried crushed sweet  Mix all ingredients well.  Makes 2 tablespoons plus 2 teaspoons. ...

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CHICKEN TORTELLINI SOUP Food US

CHICKEN TORTELLINI SOUP 2 carrots 1 onion 2 garlic cloves 3 cans cream of chicken soup 6 c. water 1 tsp. oregano 1 tsp. basil 1 pkg. boneless chicken breasts, cut into bite-size pieces 1 bag cheese tortellini 2 boxes frozen broccoli Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other...

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CHICKEN SOUP WITH TINY MEATBALLS Food US

CHICKEN SOUP WITH TINY MEATBALLS 2 lb. stewing chicken 4 c. water 2 1/2 tsp. basil 1/2 lb. sm. onions 1 bay leaf 1 clove garlic 5 carrots, sliced Parsley and celery leaves Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.  --MEATBALLs...

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CHICKEN SALAD SUPREME Food US

CHICKEN SALAD SUPREME 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat) 4 tbsp. salad oil 4 tbsp. orange juice 4 tbsp. vinegar 2 tsp. salt 3 c. mandarin oranges 2 c. pineapple chunks 3 c. green grapes Slivered almonds 3 c. diced celery 2 1/2 c. raw rice 1 qt. mayonnaise Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain...

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CHICKEN SALAD Food US

CHICKEN SALAD 1 can chicken, chopped (or 5 oz. cooked chicken) 1/2 c. chopped celery 1/3 c. chopped sweet pickle 1 boiled egg, chopped 1/2 c. salad dressing  Mix and serve. ...

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CHICKEN AND ALMOND SALAD Food US

CHICKEN AND ALMOND SALAD 1 1/2 c. cooked chicken 3/4 c. diced celery 1 1/2 tbsp. lemon juice 1/2 c. seedless white grapes 1/2 c. almonds 1/2 tsp. dries mustard 3/4 tsp. salt 1/16 tsp. pepper 1/8 c. light cream 1 hard boiled egg, sliced 1/2 c. mayonnaise Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!...

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HOT CHICKEN SALAD Food US

HOT CHICKEN SALAD 1 1/2 c. cooked chicken, diced 1 c. diced celery 3 diced boiled eggs 1/2 tsp. salt 1 sm. jar pimentos 2 tbsp. chopped green onions 1 1/2 c. bread crumbs 1/2 c. slivered almonds 3 tbsp. lemon juice 3/4 c. mayonnaise 1 can cream of chicken soup 1 stick oleo Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brow...

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LIGHT CHICKEN SALAD Food US

LIGHT CHICKEN SALAD 3/4 c. light mayonnaise 1/2 tsp. ginger 1/2 tsp. salt 3 c. cooked chicken 1 1/2 c. red seedless grapes 1 c. sliced celery 1/3 c. sliced green onion 1/2 c. broken walnuts Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf. ...

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CURRIED CHICKEN BALLS Food US

CURRIED CHICKEN BALLS 2 (3 oz.) pkg. cream cheese, softened 2 tbsp. orange marmalade 2 tsp. curry powder 3/4 tsp. salt 1/4 tsp. pepper 3 c. finely minced cooked chicken 3 tbsp. minced green onion 3 tbsp. minced celery 1 c. finely chopped almonds, toasted In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.&nbs...

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CRISPY CASHEW CHICKEN (MADE IN WOK) Food US

CRISPY CASHEW CHICKEN (MADE IN WOK) 2 egg whites 1 1/4 c. finely chopped cashew nuts 2 whole chicken breasts, skinned, boned and thinly sliced 2 c. peanut or vegetable oil 1/4 c. cornstarch 1 tsp. sugar 2 tsp. salt 1 1/2 tbsp. dry sherry In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour...

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BUFFALO-STYLE CHICKEN WINGS Food US

BUFFALO-STYLE CHICKEN WINGS 2 1/2 lb. (12-15) chicken wings 1/4 c. Durkee red hot sauce 1 stick (1/2 c.) melted butter or margarine Celery sticks Blue cheese dip Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.&nbs...

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CHICKEN WINGS IN SOY SAUCE Food US

CHICKEN WINGS IN SOY SAUCE 24 chicken wings 1 c. soy sauce 3/4 c. chopped green onions with tops 1/3 c. sugar 4 tsp. salad oil 1 clove garlic, crushed 1 1/2 tsp. ground ginger Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This...

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SWEET AND SOUR CHICKEN WINGS Food US

SWEET AND SOUR CHICKEN WINGS 2 1/2 lb. chicken wings with tips removed 1/3 c. Crisco 1/3 c. vinegar 1/2 c. firmly packed dark brown sugar 1 (12 oz.) can unsweetened pineapple juice 3/4 c. catsup 1 tbsp. soy sauce 1 tsp. prepared mustard 1/8 tsp. salt (optional) Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken...

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MARINATED CHICKEN WINGS Food US

MARINATED CHICKEN WINGS 1/2 c. soy sauce 1/2 c. honey 1 tsp. garlic powder 1 tsp. chili powder 2 lb. chicken wings with drum end cut at joint from wing, discard tips Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour. ...

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GOLDEN CHICKEN NUGGETS Food US

GOLDEN CHICKEN NUGGETS 4 whole chicken breasts, skinned & deboned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.&nbs...

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MARINATED CHICKEN WINGS Food US

MARINATED CHICKEN WINGS 2 doz. chicken wings 5 oz. bottle soy sauce 2 tbsp. brown sugar 1 tsp. Dijon mustard 1/2 tsp. garlic powder Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting. ...

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HIDDEN VALLEY CHICKEN DRUMMIES Food US

HIDDEN VALLEY CHICKEN DRUMMIES 20 chicken drummies Good 1/4 c. butter, melted 1 tbsp. hot pepper sauce 2 tbsp. vinegar 2 pkgs. Hidden Valley dressing mix Paprika Celery sticks Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as di...

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HOT CHICKEN WINGS Food US

HOT CHICKEN WINGS Chicken wings 1/2 stick margarine 1 bottle Durkee hot sauce 2 tbsp. honey 10 shakes Tabasco 2 tsp. cayenne pepper (optional) Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.&nbs...

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TERIYAKI CHICKEN WINGS Food US

TERIYAKI CHICKEN WINGS Food US 1/3 c. lemon juice 1/4 c. soy sauce 1/4 c. vegetable oil 3 tbsp. chili sauce 1 clove garlic, finely chopped 1/4 tsp. pepper 1/4 tsp. celery seed Dash of dry mustard 3 lb. chicken wings MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil...

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) Food US

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) Food US 1 1/2 lbs. chicken wings, disjointed 1 med. egg 1/2 c. soy sauce 2 tbsp. garlic powder 1/4 tsp. ginger powder 1 med. onion, finely diced 2 c. finely crushed corn flakes Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway...

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CHICKEN FRY ICED TEA Food US

CHICKEN FRY ICED TEA Food US 5 lbs. sugar 4 oz. plus 1 c. instant tea 1 gal. boiling water Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.&nbs...

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CHICKEN BITS Food US

CHICKEN BITS Food US Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size. SPICY CHICKEN WINGS Food US 1 lg. can Parmesan cheese 2 tbsp. oregano 4 tbsp. parsley 1 tsp. salt 1 tsp. pepper 1 stick margarine 4-5 lbs. chicken wings Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix...

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HOT-N-SPICY CHICKEN WINGS Food US

HOT-N-SPICY CHICKEN WINGS Food US 5 lbs. bag chicken wings (drumettes) 12 fl. oz. Louisiana Pre Crystal Hot Sauce 1-2 sticks butter Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.&nbs...

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APRICOT CHICKEN WINGS Food US

APRICOT CHICKEN WINGS Food US 1 pkg. Lipton onion soup 1 jar apricot preserves 1 bottle of clear Russian dressing 2 lbs. chicken wings Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve. CHICKEN WINGS Food US 36 chicken wings 1 (5 oz.) bottle soy sauce 1 tsp. Dijon mustard 4 tbsp. brown sugar 1/2 tsp. garlic powder Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder...

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ORIENTAL CHICKEN WINGS Food US

ORIENTAL CHICKEN WINGS Food US  6 chicken wings 1 sm. clove garlic 1 scallion 1/4 c. soy sauce 2 tbsp. honey 2 tsp. rice-wine vinegar 1/2 tsp.g rated ginger 1/2 tsp. oriental sesame oil Pinch of cayenne 1 tsp. sesame seeds 1 tbsp. chopped fresh coriander or parsley Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings...

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Another variation of the same recipe Food US

Another variation of the same recipe: 4 halves, skinned & boned chicken breasts 2 c. half & half 1 1/2 c. mayonnaise 3 tbsp. mango chutney 2 tbsp. dry sherry 1 tbsp. sherry vinegar 2 tbsp. plus 1 tsp. curry powder 1 tsp. turmeric 2 c. finely chopped salted roasted peanuts Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder...

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.) Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and...

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