Recipe Guide >> Chicken
08/Dec/2007
CHICKEN
BUFFALO WINGS
3 lb. wings, separated and tips discarded
1 12oz jar apricot preserves
1 8oz bottle Russian style dressing
1 pkg, onion soup mix
Mix all ingredients except wings. Coat each chicken piece and place on rack. Bake 375 degrees for about 15 minutes. Turn, coat liberally with remaining sauce, and broil another 8 or 10 minutes or until done.
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8 boneless chicken breast halves
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup dry white wine
1 cup herbed seasoned stuffing mix, crushed
1/4 cup margarine, melted
Arrange chicken in lightly greased baking dish. Top each piece with cheese. Combine soup and wine, stir well and spoon evenly over the chicken. Sprinkle with stuffing mix. Drizzle with margarine. Bake at 350 degrees for 45 to 50 minutes.
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4 large skinless, boneless chicken breasts
Salt and pepper to taste
1 T. olive oil
4 green onions, chopped
Juice of small lemon
2 T. chopped parsley
1 T. Dijon mustard
1/4 cup chicken broth
Pound chicken breasts slightly to flatten. Sprinkle with salt and pepper. Heat oil in large skillet; cook chicken for several minutes on each side until done. Remove from skillet and set aside. Add onions, parsley, lemon juice, and mustard to skillet. Cook, stirring constantly, for 1 minute. Add broth and stir until smooth. Pour sauce over chicken and serve immediately.
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1 fryer
1/2 flour to coat chicken
2 tablespoons fat
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1/2 teaspoons paprika
3 T. Worcestershire
1 cup catsup
1/2 teaspoon mustard
1 cup hot water
1/2 cup chopped celery
1 teaspoon salt
1/2 cup chopped onion
Cut chicken, coat with flour. Brown in hot fat. Place in casserole. Add onion and celery and brown
lightly. Add remaining ingredients and simmer 30 minutes. Pour over chicken. Cover casserole and
bake 350 degrees for 1 hour.
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Boil chicken with salt and pepper. Take out one cup broth and cool. Work in 2 lbs flour, 2 eggs, and
walnut size ball Crisco. Roll thin add to pot of boiling broth-- all except enough to cover casserole--
add evaporated milk(small can) and put into large casserole. Cover with crust and bake till brown.
Source: Hilda Crowder
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3 cups cooked chicken
1 6 1/2 oz pkg. long grain and wild rice
1 10 3/4 oz can cream of celery soup
1 2 oz jar pimento, chopped
1 medium onion, chopped
1 cup mayonnaise
1 8 oz can sliced water chestnuts
1 can (16oz) French style green beans
paprika and parsley flakes
salt and pepper to taste
Boil chicken in seasoned water. Debone and chop. Cook rice in chicken broth using slightly less
liquid than called for in package directions. Mix with remaining ingredients. Pour in large casserole
dish, sprinkle with paprika and chopped parsley, and bake at 350 degrees for 30 to 45 minutes.
(Can use 4 oz pimento and 2 cans of beans)
Source: Doris Smith
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1 large fryer
1 stick margarine
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
1/2 lb. Velveeta cheese
6 oz can sliced mushrooms
6 oz jar stuffed olives
3/4 - 1 pkg spinach noodles
3-4 cup chicken stock
Boil chicken in lightly seasoned water. Save stock, debone chicken.
Sauté bell pepper, onion and celery in margarine. Stir in cheese. Add olives and mushrooms, then the chicken. Boil noodles in 3 cups stock. Do not over cook, but nearly all stock should be absorbed. Add the soup and then mix in the other mixture of ingredients. Do not simmer, but hold warm until flavors have chance to go through entire mixture.
Must use true egg noodles, not green pasta.
Source: Original River Road Recipes
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1 fryer cut up or 6 breasts
1 10 oz can cream of mushroom soup
1/8 teaspoon pepper
1 cup sour cream
1 (3 oz.) can chow mien noodles
3 tablespoons or 1/2 pkg. dry onion soup mix
Place chicken in single layer in shallow casserole dish. In a bowl combine soup, sour cream, soup mix
and pepper. Blend thoroughly. Spread over chicken and sprinkle with noodles. Bake for 1 hour in
preheated 375 degree oven or until tender.
Source: Morning Advocate 6/24/82 from Judy Petrie
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2 1/2 to 3 lb fryer
1 can cream of chicken soup
1 stick margarine, melted
1 cup self rising flour
1 cup buttermilk
2 cups chicken broth
salt and pepper to taste
Boil chicken until tender. - cool and debone, reserve broth.
Cut chicken into bite size pieces and place in baking dish. In a small sauce pan mix the 2 cups reserved broth and chicken soup. Bring to a boil. In another bowl, combine margarine, flour and buttermilk, salt and pepper. Mix thoroughly to form a batter. Pour broth mixture over chicken, spoon batter over all. Bake at 450 degrees for 30 to 40 minutes until brown.
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1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1-2lb. chicken quartered
3 tablespoons water
1/4 teaspoon salt
1 tablespoon flour
1/2 cup sour cream
dash of pepper and paprika
Melt margarine in shallow baking pan. Combine flour, salt, pepper, roll chicken in mixture to coat.
Dip skin side in melted butter and turn up and arrange in pan. Sprinkle red with paprika. Bake
325 degrees for 1 1/4 hours. Remove chicken and keep warm.
Add water to pan drippings, mix well. Blend in 1 T. flour and remaining ingredients. Bring to a boil
and remove from heat. Serve over warm chicken.
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1 cup cooked long grain rice (good for leftover rice)
1 1/2 to 2 cups diced cooked chicken (cut small, but not so small that can't find)
1 cup frozen whole-kernel corn
1 can (10oz) black beans, drained and rinsed
2 green onions, thinly sliced ( tops and bottoms)
1/4 cup chopped green chilies (half of a 4 oz. can)
2 t. ground cumin
1/2 t. chili powder
1/4 t. salt
1/8 t. pepper
8 oz. reduced-fat Monterrey Jack cheese, grated
2 cups bottled salsa
12 flour tortillas (6-inch size)
Combine rice, chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, and 1 cup salsa in bowl.
Heat oven to 375 degrees. Coat 13 x 9 x 2 baking pan with nonstick cooking spray.
Spoon 1/2 cup mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared pan. Spoon prepard salsa over the top. Sprinkle with remaining cheese. Cover tightly with foil.
Bake at 375 for 15 minutes (this can't be right - that frozen corn and refrigerated rice won't even be hot in that time - I let mine go at least 30 minutes at this stage at 350 degrees and peeked under foil to make sure it was really hot through before uncovering. When I looked I might have raised temperature to 375 and let go 8 or 10 minutes more)
Then, uncover, increase oven to 425 degrees and bake 10 more minutes.
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1 fryer cut up (or 13 or 14 pieces chicken)
1 jar dried beef ( I only find Armor in canned meat section)
1/2 slice bacon for each piece of chicken - assume could even use turkey bacon to reduce fat
2 cans mushroom soup
1 pint sour cream
parsley flakes
salt
pepper
garlic powder
onion powder
1 can sliced mushrooms ( if you like mushrooms)
9 x 13 pan
Break dried beef in pieces and scatter over bottom of pan. Wrap a bacon piece around each piece of chicken and place on top of dried beef. Season lightly with salt, pepper, garlic powder, onion powder. Scatter can of sliced mushrooms over all. Mix soup and sour cream with parsley flakes(as much parsley as you like). Spread this mixture evenly over all the chicken. Bake uncovered at 325 degrees for 3 hours
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1 pkg (10 oz) frozen chopped spinach, thawed
1 pound ground turkey
1 egg
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
2/3 cup shredded mozzarella cheese
1 t. garlic salt
Black pepper to taste
2 T. olive oil
12 oz pasta
½ to ¾ cup white wine or chicken broth
3 T butter
2 – 3 cloves garlic
Parmesan cheese for topping
Heat oven to 350 degrees. Squeeze water from spinach. Mix spinach, turkey, egg, bread crumbs, cheeses, garlic salt and pepper in bowl. Shape mixture into meatballs (about golf ball size)(about30).
Heat oil in large frying pan over medium-high heat. Brown meatballs, about 2 or 3 minutes. Once browned, move pan to oven to finish cooking – about 20 minutes. If frying pan is not ovenproof, transfer meatballs to another pan.
Once meatballs are cooking, cook pasta in salted boiling water. Cook al dente, following package directions.
When meatballs are done, remove from baking pan and keep warm. Deglaze pan with wine or broth (I used broth). Add butter and garlic and tablespoon flour and let thicken slightly. Once pasta is done, drain reserving 1 cup pasta water. Add pasta to sauce in pan plus pasta water (or additional broth), as needed. Toss pasta to coat, add meatballs back to pan. Sprinkle with additional parmesan cheese and serve.
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3+ Lb. boneless, skinless chicken breast
3 tablespoon oil - olive or other
2 large onions, chopped (at least 3 cups)
5-6 cloves garlic, minced
2 tablespooncumin
2 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon ground cloves
white pepper to taste
3 cans hominy, drained
3 cans great northern beans, drained --- mash about 1/2 of them
3 cans chicken broth
11 oz. chopped green chilies
5 or 6 tablespoons chopped cilantro (or parsley)
Bake the chicken breasts at 350 degrees for 30 min. Let cool and cut into bite size pieces
In large pot sauté onion and garlic. Add chicken, seasonings. Saute few minutes
Add broth, hominy, beans, chilies and simmer for 1 hour stirring occasionally.
Add parsley or cilantro and simmer 5 min.
Adjust seasoning to taste
Serve with grated Jack cheese, sour cream, tortilla chips.
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3 lb. wings, separated and tips discarded
1 12oz jar apricot preserves
1 8oz bottle Russian style dressing
1 pkg, onion soup mix
Mix all ingredients except wings. Coat each chicken piece and place on rack. Bake 375 degrees for about 15 minutes. Turn, coat liberally with remaining sauce, and broil another 8 or 10 minutes or until done.
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CREAMY BAKED CHICKEN
8 boneless chicken breast halves
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup dry white wine
1 cup herbed seasoned stuffing mix, crushed
1/4 cup margarine, melted
Arrange chicken in lightly greased baking dish. Top each piece with cheese. Combine soup and wine, stir well and spoon evenly over the chicken. Sprinkle with stuffing mix. Drizzle with margarine. Bake at 350 degrees for 45 to 50 minutes.
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CHICKEN BREASTS DIANE
4 large skinless, boneless chicken breasts
Salt and pepper to taste
1 T. olive oil
4 green onions, chopped
Juice of small lemon
2 T. chopped parsley
1 T. Dijon mustard
1/4 cup chicken broth
Pound chicken breasts slightly to flatten. Sprinkle with salt and pepper. Heat oil in large skillet; cook chicken for several minutes on each side until done. Remove from skillet and set aside. Add onions, parsley, lemon juice, and mustard to skillet. Cook, stirring constantly, for 1 minute. Add broth and stir until smooth. Pour sauce over chicken and serve immediately.
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CHICKEN EXECUTIVE
1 fryer
1/2 flour to coat chicken
2 tablespoons fat
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1/2 teaspoons paprika
3 T. Worcestershire
1 cup catsup
1/2 teaspoon mustard
1 cup hot water
1/2 cup chopped celery
1 teaspoon salt
1/2 cup chopped onion
Cut chicken, coat with flour. Brown in hot fat. Place in casserole. Add onion and celery and brown
lightly. Add remaining ingredients and simmer 30 minutes. Pour over chicken. Cover casserole and
bake 350 degrees for 1 hour.
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CHICKEN PIE
Boil chicken with salt and pepper. Take out one cup broth and cool. Work in 2 lbs flour, 2 eggs, and
walnut size ball Crisco. Roll thin add to pot of boiling broth-- all except enough to cover casserole--
add evaporated milk(small can) and put into large casserole. Cover with crust and bake till brown.
Source: Hilda Crowder
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CHICKEN SPECTACULAR
3 cups cooked chicken
1 6 1/2 oz pkg. long grain and wild rice
1 10 3/4 oz can cream of celery soup
1 2 oz jar pimento, chopped
1 medium onion, chopped
1 cup mayonnaise
1 8 oz can sliced water chestnuts
1 can (16oz) French style green beans
paprika and parsley flakes
salt and pepper to taste
Boil chicken in seasoned water. Debone and chop. Cook rice in chicken broth using slightly less
liquid than called for in package directions. Mix with remaining ingredients. Pour in large casserole
dish, sprinkle with paprika and chopped parsley, and bake at 350 degrees for 30 to 45 minutes.
(Can use 4 oz pimento and 2 cans of beans)
Source: Doris Smith
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CHICKEN WITH SPINACH NOODLES
1 large fryer
1 stick margarine
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped onion
1 can mushroom soup
1/2 lb. Velveeta cheese
6 oz can sliced mushrooms
6 oz jar stuffed olives
3/4 - 1 pkg spinach noodles
3-4 cup chicken stock
Boil chicken in lightly seasoned water. Save stock, debone chicken.
Sauté bell pepper, onion and celery in margarine. Stir in cheese. Add olives and mushrooms, then the chicken. Boil noodles in 3 cups stock. Do not over cook, but nearly all stock should be absorbed. Add the soup and then mix in the other mixture of ingredients. Do not simmer, but hold warm until flavors have chance to go through entire mixture.
Must use true egg noodles, not green pasta.
Source: Original River Road Recipes
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CRISP NOODLE CHICKEN
1 fryer cut up or 6 breasts
1 10 oz can cream of mushroom soup
1/8 teaspoon pepper
1 cup sour cream
1 (3 oz.) can chow mien noodles
3 tablespoons or 1/2 pkg. dry onion soup mix
Place chicken in single layer in shallow casserole dish. In a bowl combine soup, sour cream, soup mix
and pepper. Blend thoroughly. Spread over chicken and sprinkle with noodles. Bake for 1 hour in
preheated 375 degree oven or until tender.
Source: Morning Advocate 6/24/82 from Judy Petrie
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MELT IN YOUR MOUTH CHICKEN PIE
2 1/2 to 3 lb fryer
1 can cream of chicken soup
1 stick margarine, melted
1 cup self rising flour
1 cup buttermilk
2 cups chicken broth
salt and pepper to taste
Boil chicken until tender. - cool and debone, reserve broth.
Cut chicken into bite size pieces and place in baking dish. In a small sauce pan mix the 2 cups reserved broth and chicken soup. Bring to a boil. In another bowl, combine margarine, flour and buttermilk, salt and pepper. Mix thoroughly to form a batter. Pour broth mixture over chicken, spoon batter over all. Bake at 450 degrees for 30 to 40 minutes until brown.
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MENNONITE CHICKEN
1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1-2lb. chicken quartered
3 tablespoons water
1/4 teaspoon salt
1 tablespoon flour
1/2 cup sour cream
dash of pepper and paprika
Melt margarine in shallow baking pan. Combine flour, salt, pepper, roll chicken in mixture to coat.
Dip skin side in melted butter and turn up and arrange in pan. Sprinkle red with paprika. Bake
325 degrees for 1 1/4 hours. Remove chicken and keep warm.
Add water to pan drippings, mix well. Blend in 1 T. flour and remaining ingredients. Bring to a boil
and remove from heat. Serve over warm chicken.
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MEXICAN-STYLE CHICKEN ROLL-UPS
1 cup cooked long grain rice (good for leftover rice)
1 1/2 to 2 cups diced cooked chicken (cut small, but not so small that can't find)
1 cup frozen whole-kernel corn
1 can (10oz) black beans, drained and rinsed
2 green onions, thinly sliced ( tops and bottoms)
1/4 cup chopped green chilies (half of a 4 oz. can)
2 t. ground cumin
1/2 t. chili powder
1/4 t. salt
1/8 t. pepper
8 oz. reduced-fat Monterrey Jack cheese, grated
2 cups bottled salsa
12 flour tortillas (6-inch size)
Combine rice, chicken, corn, beans, onion, green chilies, cumin, chili powder, salt, pepper, 3/4 cup cheese, and 1 cup salsa in bowl.
Heat oven to 375 degrees. Coat 13 x 9 x 2 baking pan with nonstick cooking spray.
Spoon 1/2 cup mixture across center of each tortilla. Fold up sides to overlap on top; place in single layer in prepared pan. Spoon prepard salsa over the top. Sprinkle with remaining cheese. Cover tightly with foil.
Bake at 375 for 15 minutes (this can't be right - that frozen corn and refrigerated rice won't even be hot in that time - I let mine go at least 30 minutes at this stage at 350 degrees and peeked under foil to make sure it was really hot through before uncovering. When I looked I might have raised temperature to 375 and let go 8 or 10 minutes more)
Then, uncover, increase oven to 425 degrees and bake 10 more minutes.
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SUNDAY CHICKEN
1 fryer cut up (or 13 or 14 pieces chicken)
1 jar dried beef ( I only find Armor in canned meat section)
1/2 slice bacon for each piece of chicken - assume could even use turkey bacon to reduce fat
2 cans mushroom soup
1 pint sour cream
parsley flakes
salt
pepper
garlic powder
onion powder
1 can sliced mushrooms ( if you like mushrooms)
9 x 13 pan
Break dried beef in pieces and scatter over bottom of pan. Wrap a bacon piece around each piece of chicken and place on top of dried beef. Season lightly with salt, pepper, garlic powder, onion powder. Scatter can of sliced mushrooms over all. Mix soup and sour cream with parsley flakes(as much parsley as you like). Spread this mixture evenly over all the chicken. Bake uncovered at 325 degrees for 3 hours
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TUSCAN MEATBALLS
1 pkg (10 oz) frozen chopped spinach, thawed
1 pound ground turkey
1 egg
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
2/3 cup shredded mozzarella cheese
1 t. garlic salt
Black pepper to taste
2 T. olive oil
12 oz pasta
½ to ¾ cup white wine or chicken broth
3 T butter
2 – 3 cloves garlic
Parmesan cheese for topping
Heat oven to 350 degrees. Squeeze water from spinach. Mix spinach, turkey, egg, bread crumbs, cheeses, garlic salt and pepper in bowl. Shape mixture into meatballs (about golf ball size)(about30).
Heat oil in large frying pan over medium-high heat. Brown meatballs, about 2 or 3 minutes. Once browned, move pan to oven to finish cooking – about 20 minutes. If frying pan is not ovenproof, transfer meatballs to another pan.
Once meatballs are cooking, cook pasta in salted boiling water. Cook al dente, following package directions.
When meatballs are done, remove from baking pan and keep warm. Deglaze pan with wine or broth (I used broth). Add butter and garlic and tablespoon flour and let thicken slightly. Once pasta is done, drain reserving 1 cup pasta water. Add pasta to sauce in pan plus pasta water (or additional broth), as needed. Toss pasta to coat, add meatballs back to pan. Sprinkle with additional parmesan cheese and serve.
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WHITE CHILI
3+ Lb. boneless, skinless chicken breast
3 tablespoon oil - olive or other
2 large onions, chopped (at least 3 cups)
5-6 cloves garlic, minced
2 tablespooncumin
2 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon ground cloves
white pepper to taste
3 cans hominy, drained
3 cans great northern beans, drained --- mash about 1/2 of them
3 cans chicken broth
11 oz. chopped green chilies
5 or 6 tablespoons chopped cilantro (or parsley)
Bake the chicken breasts at 350 degrees for 30 min. Let cool and cut into bite size pieces
In large pot sauté onion and garlic. Add chicken, seasonings. Saute few minutes
Add broth, hominy, beans, chilies and simmer for 1 hour stirring occasionally.
Add parsley or cilantro and simmer 5 min.
Adjust seasoning to taste
Serve with grated Jack cheese, sour cream, tortilla chips.
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