Chicken Pot Pie

Ingredients:

• 2 (10 3/4 oz.) cans cream of potato soup
• 1 (16 oz.) can or pkg. drained mixed vegetables
• 2 c. cooked, diced chicken OR 4 to 5 Market Day chicken steaks, cooked
• 1/2 c. milk
• 1/2 tsp. thyme
• 1/2 tsp. black pepper
• 2 (9 inch) frozen pie crusts, thawed

Preparation:

1. Combine first 6 ingredients. Spoon into prepared pie crust.
2. Cover with top crust; crimp edges to seal. Slit top crust.
3. Bake at 375 degrees for 40 minutes. Cool 10 minutes.

6 Servings

Chicken Turnovers

Ingredients:

• 1 pkg. refrigerated crescent rolls (8 ct. tube)
• 2 c. chopped cooked chicken
• 3 oz. cream cheese, softened
• 3 tbsp. chopped green onion
• 2 tbsp. milk
• Dash of pepper (optional)
• 2 tbsp. margarine, melted
• 2 tbsp. seasoned crumbs

Preparation:

1. Preheat oven to 350 degrees.
2. In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken.
3. Separate rolls into 4 six-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal.
4. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned
   bread crumbs.
5. Bake for 20 to 25 minutes.

Serves 4.

Wine Chicken

Ingredients:

• 1 can cream of chicken soup
• 1 pkg. onion soup mix
• 1/2 c. red cooking wine

Preparation:

1. Put ingredients in heavy pan. Put chicken parts on top.
2. Cover and bake for 1 1/2 to 1 3/4 hours at 350 degrees.

Rhonda’s Marinated Chicken Sauce

Ingredients:

• 1 c. soy sauce
• 3 c. water
• 3 tbsp. dark Karo syrup
• 1/2 tsp. ground ginger
• 5 -6 cloves garlic, minced
• 1 tsp. worcestershire sauce
• 4 whole chicken breasts, skinned and boned

Preparation:

1. Marinate chicken at least 4 hours.
2. Grill on low for 1 hour.

Rancher’s Sunday Chicken

Ingredients:

• 3 lbs. fryer chicken parts
• 1 c. Hidden Valley Ranch salad dressing, prepared
• 4 c. cracker or bread crumbs
• Salt
• Pepper
• Paprika

Preparation:

1. Wash and dry chicken parts. Dip into prepared salad dressing.
2. Spoon crumbs over the dressing to cover. Place in foil-lined pan.
3. Sprinkle with salt, pepper and paprika.
4. Bake, uncovered, at 375 degrees for 1 1/4 hours.

Serves 6.

Ralph and Radine’s Favorite Chicken Spaghetti

• Ingredients:
• 1 med. chicken, cooked and boned
• 1 tbsp. margarine
• 1/2 lg. green pepper, chopped
• 1 med onion
• 1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
• 2 cans cream of mushroom soup or cream of chicken soup
• 2 cans cream of tomato soup
• 1 can chicken broth
• 1 (7 oz.) jar green olives, drained
• 2 tsp. worcestershire sauce
• 3 drops tabasco sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 (7 oz.) pkgs. spaghetti
• 5 oz. sharp cheddar cheese, grated

Preparation:

1. Cook spaghetti according to package directions.
2. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender.
3. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper.
4. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

Potato Chip Chicken

Ingredients:

• 6 chicken breasts, boned
• 1 bag potato chips, crushed
• 1 stick butter
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• 1/2 tsp. onion salt
• 1/2 tsp. paprika
• 1 tsp. worcestershire sauce

Preparation:

1. Preheat oven to 350 degrees. Grease low-sided baking dish.
2. Melt butter and add all ingredients except chicken and potato chips.
3. Dip chicken in butter then roll in potato chips.
4. Place chicken in prepared pan and bake for 45 minutes or until tender.

Oven Fried Chicken

Ingredients:

• 3 lbs. chicken parts, skinned
• 6 tbsp. flour
• 1 tsp. salt
• 1 1/2 oz. breadcrumbs
• 1 oz. parmesan cheese
• 1 egg, beaten
• 2 tbsp. water

Preparation:

1. In a bowl, mix flour and salt. In another bowl, mix egg and water. In yet another bowl, mix crumbs and cheese.
2. Dip chicken in first bowl, then second bowl, then third bowl.
3. Put chicken in 9″ x 13″ pan sprayed with Pam. Bake 1 hour at 375 degrees.

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