Vic & Judy Enchelmayer
6 or more pieces of chicken
1 cup uncooked rice
1 can cream of chicken, mushroom soup
1-1/2 cans water
1/2 pkg. dry onion soup mix
Grease a casserole dish. Mix mushroom soup, water, onion soup mix. Spread dry rice over bottom.
Saturate with about 1 cup of soup mixture. Arrange chicken pieces over rice. Pour remaining soup mixture over all.
Bake at 350°F for 2 hours or slowly at 275°F for 4 hours.
Chicken Hawaiian
Karen Enchelmayer
1 Broiler fryer quartered
1-1/4 cup water, divided
1 tsp. Accent (MSG)
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 cup diagonally-sliced celery
1 medium chopped onion
2 tomatoes, cut into wedges
garlic
1 green pepper, cut into 1" pieces
1 can pineapple chunks
1/2 tsp. salt
3 tbsp. soy sauce
3 cups hot cooked rice
1 crumbled bay leaf
1/4 cup toasted sliced almonds
1/2 cup flaked coconut
Sprinkle chicken on both sides with Accent (optional). Brown both sides in hot oil and remove. Add onion and garlic. Cook until tender, but not brown. Return chicken to skillet. Add syrup from pineapple, soy sauce, bay leaf, coconut, and 1 cup water. Cover, simmer 20 minutes.
Blend cornstarch in 1/4 cup water till well dissolved, then add to skillet. Stir constantly until thickened and clear. Add pineapple, celery, tomatoes and green pepper. Sprinkle with salt and cover. Simmer 10 minutes. Serve over white rice and sprinkle with almonds.
Hot Chicken Supreme
Pete, Kate Enchelmayer
3 whole chicken breasts - cooked and diced
1-1/2 cups chopped celery
1 cup shredded cheddar cheese
1 cup mayonnaise
1/4 cup milk
1/4 cup slivered almonds
1/4 cup chopped pimientos
2 tbsp.dry sherry
2 tsp.chopped onion
1/2 tsp.poultry seasoning
1/2 tsp.lemon rind
3 oz. chow mein noodles
Combine all ingredients except noodles. Stir well. Spoon into greased 1-1/2 quart casserole and top with dry noodles. Bake at 350° for 30 minutes.
Chicken in Lemon Sauce
Phyllis Adams
Pearl white breast of chicken draped with a creamy mantle of lemon sauce. Especially gourmet, especially rich. Especially satisfying for dieters. (220 calories.)
1/2 thin, boneless, skinless chicken breast
1 envelope M.B.T. instant chicken broth mix
Artificial sweetener equivalent to 1-1/2 tsp.sugar
1/2 cup water
1 egg
1 tbsp.light cream
1 tbsp.lemon juice
Pinch of nutmeg
Salt and pepper to taste
Lemon slices to garnish
Place broth mix powder and water in skillet. Add chicken. Cook for 4 minutes over medium-high heat, turning once. Meanwhile, beat egg, cream, lemon juice, sweetener, nutmeg, salt and pepper in a small bowl. Remove chicken and keep warm. Remove skillet from heat and add egg mixture. Cook this sauce over low heat, stirring constantly until sauce is slightly thickened. Warning: do not overcook or egg will curdle.
Arrange chicken on a plate and cover with sauce. Decorate with lemon slices and serve hot. Serves one.
Oven-Fried Chicken
Phyllis Adams
4 oz. bag potato chips
1/4 tsp.garlic salt
salt and pepper
3 lb. fryer chicken
1/3 cup melted butter or margarine
Crush potato chips to yield 2 cups crushed, add garlic salt, and a dash of pepper.
Select 2-1/2 to 3-lb. ready-to-cook broiler or fryer chicken, cut up. Dip pieces in 1/3 cup melted butter or margarine, then roll in crumb mixture. Place pieces, skin-side-up and not touching each other, in a greased pan. Sprinkle with remaining butter and crumbs. Bake at 375° about 1/2 hour or until done.
Variations: Crushed BBQ chips instead of regular chips, or unsalted chips for sodium-conscious diners. Or, substitute 2 cups crushed Corn Flakes, or 3 cups crushed Rice Krispies.
Chicken Couscous
Robbie Adams
This is a great under-a-half-hour recipe. Couscous is eaten in Mediterranean areas with various things in it. You can take a refrigerator full of leftovers and make it look great. The best meats to add are chicken or pork.
2 cups dry couscous
1 medium red tomato, drained of seeds & diced
1/4 stick butter or margarine
2 tbsp.cooking oil
1-1/2 lbs. chicken breast, cubed
1/2 of a sweet bell pepper, diced
2 oz. peanuts
1/4 cup gold raisins
1/2 cup olive oil
1/2 cup lemon juice
1/4 tsp. black pepper
Add at least 3 of these 5 options:
1/2 cup cooked chick peas
5-6 large mushrooms
1 tsp.prepared mustard
pinch thyme
1/2 tsp.salt plus a pinch
In 2 qt. saucepan, boil 1-1/2 cups water, 1/4 stick butter or margarine, and a pinch salt. Add 1 cup dry couscous, remove from heat, stir and set aside. Makes 2-1/2 cups.
In a large skillet, cook cubed chicken over medium heat in 2 tbsp.olive oil. Add mushrooms and red pepper before chicken is finished cooking. When chicken is done, add all other ingredients except couscous and stir for about two minutes. Reduce heat to low. Add couscous, stir thoroughly then remove from heat. Chill 2 hours before serving. This half-hour-in-kitchen dish is guaranteed not to fail and serves four. Great with white wine.
Lasagna with Turkey
Bob Adams
Chicken may be substituted for turkey in this recipe.
Approx. 10-12 oz. turkey cooked and cut into chunks.
1-1/2 lb. pkg. frozen veggie lasagna
Cook lasagna in conventional oven as directed on package. Serve on top of chicken or turkey. Spread meat chunks out on two plates. Cover meat chunks with lasagna. Serves two.
Chicken Divan
Nancy Bergman
4 to 6 chicken breasts, de-boned
1 head broccoli
2 cans cream of mushroom soup
1 cup sour cream
1 cup mayonnaise (less is OK)
Dash of white wine (1 tbsp+)
Various spices (tarragon, dill are best)
Slivered almonds (optional)
Fresh mushrooms (optional)
Preheat oven to 350° F.
Boil broccoli until half cooked. Put chicken in shallow baking dish. Cover with broccoli spears. Combine rest of ingredients except almonds and spread over chicken. Top with mushrooms and almonds, and bake 45 minutes.
Norwegian Stuffed Chicken
Nancy Bergman
One 10-oz. pkg. frozen chopped spinach
1-1/2 cups shredded cheese (jalapeño or monterey jack is best)
1/2 cup bread crumbs
1/2 cup shredded carrot
1/2 cup sliced green onion
1/4 cup chopped parsley
2 tbsp. snipped fresh dill
1/2 tsp.salt
1/8 tsp.pepper
1 egg, well beaten
6 chicken breasts (with skin)
1/4 cup butter
2 tbsp.lemon juice
2 tbsp.more chopped parsley
In a bowl combine spinach, shredded cheese, bread crumbs, carrot, onion, parsley, dill, salt, pepper and beaten egg. Stuff between skin and meat of chicken. (Or, if using boneless chicken breasts, cut breast into a pocket and stuff that pocket.) Place skin side up in shallow baking pan. Bake in a 350°F oven for about 50 minutes or until browned to a golden color. Combine butter, lemon juice & remaining parsley. Spread this over the chicken about half way through cooking, and again just before serving. Do not overcook.
Chicken & Waldorf Salad
Bob Adams
This is a recipe that Bob would use on Boy Scout Campouts to knock the socks off "greenhorn" adult troop leaders.
2 chicken breasts
1 egg
cracker meal
lettuce
apples
raisins
mayonnaise
dinner rolls
Dip chicken into beaten egg, then into cracker meal. Sauté three to four minutes on each side in hot vegetable oil, covered. Remove cover and cook three to four minutes uncovered. This process puffs the chicken up and makes it tender, moist and delightful to eat.
Tear lettuce into small chunks; add diced apple; add plenty of raisins. Add mayonnaise to coat everything, and stir and toss salad.
Toast dinner rolls split with garlic powder and margarine.