Chicken Macaroni Casserole

Ingredients:

• 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

Preparation:

1. Mix all ingredients in large bowl. Refrigerate overnight.
2. Turn into buttered 9 x 13 inch glass casserole.
3. Bake at 350 degrees for 1 1/4 hours.

(Tuna, shrimp or crab meat may be substituted for chicken.)

Chicken with Nests

Ingredients:

• 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

Preparation:

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

Chicken Wellington

Ingredients:

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

Preparation:

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

Currant Sauce Ingredients:

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

Preparation:

1. Mix together and heat over low heat until melted.

Chicken St. Stevens

Ingredients:

• 4 whole chicken breasts, boned, skinned and halved
• 8 thin slices Smithfield ham (prosciutto 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

Preparation:

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

Chicken Sherry

Ingredients:

• 6 chicken breasts, boned
• 3/4 c. olive oil
• 1 stick butter or margarine
• 1/4 bunch parsley
• 1 onion, chopped
• 2 c. beef consommé
• 3/4 c. tomato juice
• 1/2 c. dry sherry
• 4 tbsp. flour

Preparation:

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

Chicken Saronno

Ingredients:

• 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

Preparation:

1. Cut chicken into 1″ wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour.
2. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides.
3. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
4. 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.
5. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

Chicken Fried Rice

Ingredients:

• 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

Preparation:

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

Chicken Curry

Ingredients:

• 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

Preparation:

1. Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely.
2. Skin and cut potatoes into quarters.
3. Mix the curry powder with some water to make a paste.
4. Heat oil in a non-stick Dutch oven.
5. Stir-fry the minced onion mixture until fragrant.
6. Add in the curry paste and stir-fry, mixing well for 2 minutes.
7. Add the chicken and potatoes. Mix well.
8. Cook, covered, for about 2 minutes.
9. Add sour cream and water. Mix well.
10. 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.

« Previous Entries / Home