Poultry

1 broiler-fryer chicken (2 ½ to 3 pounds), skin and wing tips removed
and cut into 8 pieces
1 cup self-rising flour or all-purpose flour
1 teaspoon paprika
½ teaspoon black pepper
1 cup (1% milk fat) buttermilk or soured milk
2 tablespoons vegetable oil
1 cup low-fat (1% milk fat) milk

Preheat the oven to 400 degrees. Rinse chicken, drain and pat dry.
Line a 13" x 9" x 2" baking pan with foil and lightly grease it. On a

sheet of wax paper, mix flour, paprika, and pepper; set aside 3 table-

spoons of mixture. Dip the chicken in ½ cup of the buttermilk, and then

roll in the flour mixture on wax paper to coat. In a 12-inch nonstick skillet,

heat the oil over moderately high heat. Brown the chicken in hot oil for 10
minutes or until golden, turning occasionally. Transfer chicken to prepared

baking pan, reserve drippings in the skillet. Bake the chicken, uncovered,

for 20 minutes or until crisp, turning once. Meanwhile, measure drippings;

add additional vegetable oil, if necessary, to make 2 tablespoons. Return

drippings to skillet; whisk 2 tablespoons of the reserved flour mixture into

the drippings. Cook over moderate heat for 1 minute or until golden.

Gradually whisk in the milk. Lower heat and simmer, whisking constantly,

for 5 minutes more or until slightly thickened. Stir the remaining ½ cup

buttermilk. Stir buttermilk mixture into the skillet. Cook, whisking constantly,

for 1 minute more. Serve with the chicken. Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 31 minutes

Chicken Kiev

This recipe is a classic Russian dish and was a favorite at fancy restaurants. However, many women served it at home for dinner parties. In this recipe the chicken is baked instead of fried (to cut the fat), but it is filled with butter and herbs for authentic flavor.

¼ cup butter or margarine, at room temperature
2 tablespoons minced parsley
2 tablespoons minced fresh chives or green onion tops
1 clove garlic, minced
1/8 teaspoon black pepper
4 skinned and boned chicken breast halves (about 5 ounces each)
¼ cup all-purpose flour
¼ teaspoon salt
2 large egg whites
2 tablespoons water
½ cup fine dry bread crumbs
1 tablespoon butter or margarine

In a small bowl, combine the ¼ cup butter, parsley, chives, garlic, and pepper.

Cover and chill in the freezer for 20 to 30 minutes or until butter is firm.
Meanwhile, rinse chicken; drain and pat dry. Pound both sides of chicken breast

with side of meat mallet or bottom of small heavy skillet until breast are 1/8 inch thick.

Spoon some of the butter mixture onto each chicken breast. Roll chicken breast up to

encase butter mixture; secure with wooden toothpicks. On a sheet of wax paper, combine

flour and salt. In a small bowl whisk together the eggs whites and water. Place bread crumbs

on a sheet of wax paper. Coat chicken rolls with the flour mixture, then dip in the egg white

mixture and coat with the bread crumbs. Wrap rolls in plastic wrap and refrigerate for 1 to

24 hours. Preheat the oven to 400 degrees. In 10-inch nonstick skillet, melt the 1-tablespoon

butter over moderately high heat. Brown chicken rolls in hot butter for 5 minutes or until golden,

turning occasionally. Transfer chicken rolls to a lightly greased 8” x 8” x 2” baking dish. Bake

for 15 minutes or until chicken is cooked through. Serve with rice pilaf. Makes 4 servings.
Prep. Time: 20 minutes, Chilling Time: 1 hour 20 minutes, Cooking time:
21 minutes

Chicken Marengo

Reportedly first created for Napoleon in honor of the 1800 Battle of Marengo, this chicken, tomato, and mushroom dish has been popular in America since the turn of the century. Serve it over Noodles or rice.

2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups lower-sodium chicken broth
2 medium-size tomatoes, chopped
2 cups sliced fresh mushrooms
1 medium-size yellow onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon each salt and black pepper
1/4 cup dry sherry or lower-sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup minced parsley

Remove and discard chicken skin. Rinse chicken; drain and pat dry. On a sheet of

wax paper, combine the 1/3-cup flour, 1/4-teaspoon salt, and 1/8-teaspoon pepper.

Coat chicken pieces with flour mixture. In a 12-inch nonstick skillet, heat the oil over

moderately high heat. Brown the chicken in the hot oil for 10 minutes or until golden,

turning occasionally. Drain well. In a large bowl, combine the broth, tomatoes, mushrooms,

onion, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add to skillet.
Bring to a boil. Lower heat and simmer covered, about 30 minutes or until chicken is

cooked through. Remove chicken from skillet. Cover and keep warm. In a small bowl,

whisk together sherry and the 2 tablespoons flour, stir into the mixture in skillet. Cook

over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for

2 minutes more or until thickened. Stir in parsley. Serve with chicken. Makes 4 to 6 servings.
Prep Time: 25 minutes, Cooking Time: 50 minutes.

Chicken with Parsley Dumplings

The old-fashioned way to serve today’s dish was with the bone. However, if you prefer, you can remove the chicken and cut it into bite-size pieces before adding the dumplings

2-1/2 to 3 pounds chicken breasts, thighs, and drumsticks
3 cups lower-sodium chicken broth
2 medium-size yellow onions, sliced
2 stalks celery, cut into 1/2-inch slices
1-1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoons each salt and black pepper
1/4 cup cold water
2 tablespoons all-purpose flour

For the dumplings:

1 cup all-purpose flour
2 tablespoons minced parsley
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup low-fat (1% milkfat) milk
2 tablespoons vegetable oil

Remove and discard chicken skin. Rinse chicken; drain and pat dry. In a Dutch oven,

combine chicken, broth, onions, celery, poultry seasoning, garlic powder, the ½ teaspoon

salt, and the pepper. Bring to a boil. Lower the heat and simmer, covered, about 30 minutes

or until chicken is cooked through. In a small bowl, whisk together the cold water and the 2

tablespoons flour. Stir into chicken mixture. Cook, stirring constantly, until the mixture starts

to thicken. Cook and stir for 2 minutes more or until thickened. To prepare dumplings, in a

medium-size bowl combine the 1-cup flour, parsley, baking powder, and the 1/4 teaspoon

salt. In a small bowl, whisk together the milk and oil. Pour milk mixture into flour mixture.
With a fork, stir until mixed. Drop into 4 mounds on top of the bubbling chicken mixture.

Simmer, covered, for 10 minutes or until toothpicks inserted in centers of the dumplings

come out clean (do not lift lid before 10 minutes cooking). Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 50 minutes

Cornish Hens with Ham and Wild Rice Stuffing

Rock Cornish hens were developed in the 1950’s when American breeders crossed the Cornish hen from England with the American Plymouth rock hen.

¾ cup uncooked wild rice
1-1/2 cups lower-sodium chicken broth
1 tablespoon butter and margarine
1 cup sliced fresh mushrooms
1 medium-size yellow onion, chopped
¼ cup diced cooked lower-sodium ham
¼ cup chopped pecans, (toasted) optional
1 teaspoon each dried thyme leaves and marjoram leaves
1 teaspoon grated orange rind
¼ teaspoon each salt and black pepper
2 Cornish game hens (1 pound each)

Place wild rice in a wire strainer. Run cold water through the rice, lifting with fingers to

clean thoroughly. In a small saucepan, bring to a boil. Lower the heat and simmer,

covered, for 40 minutes or until most of the broth is absorbed. Drain off liquid. Meanwhile,

in a medium-size saucepan, melt butter over moderate heat. Add the mushrooms and onion

and cook for 5 minutes or until tender. In a large bowl, combine wild rice, mushroom mixture,

ham, pecans (if using), thyme, marjoram, orange rind, salt, and pepper. Preheat the oven to

375 degrees. Rinse hens; drain and pat dry. Remove and discard giblets and neck if present.

Stuff and truss hens. Place hens, breast side up, on a rack in a roasting pan. Cover hens loosely

with foil. Spoon remaining stuffing into a lightly greased 1-1/2 quart casserole; cover and refrigerate.
Roast hens for 30 minutes. Uncover hens. Roast for 30 to 45 minutes more or until hens are cooked through, basting occasionally with pan drippings. Bake the covered casserole of stuffing alongside the hens during the last 20 minutes of roasting. To serve, halve hens lengthwise, discarding skin. Makes 4 servings. Prep Time: 15 minutes, Cooking Time: 45 minutes, Roasting Time: 1 hour

Serve with these Angel Flake Biscuits to complete the meal.

Lazy Day Chicken Puff

Serve this golden soufflé like dish with a tossed spinach salad and a colorful combination of steamed or stir-fried vegetables.

5 large eggs
¾ cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
½ teaspoons dry mustard
¼ teaspoon white or black pepper
1/8 teaspoon salt
3 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
2 cups chopped cooked chicken breast

Preheat the oven to 325 degrees. Separate the eggs. Discard the yolks from 2 of the eggs. Place the egg whites in a clean large bowl. Place the yolks in a small bowl. Set aside.

Lightly grease just the bottom of a 2-quart casserole. Set aside.
In a medium-size saucepan, whisk together the milk, flour, mustard, pepper, and salt. Cook over moderate heat, whisking constantly, for 2 minutes or until mixture is thickened and bubbly.

Stir in the Parmesan cheese and parsley.
Whisk egg yolks until light. Slowly stir in about half of the hot mixture into the egg yolks, and then return this mixture to the saucepan.

Cook, whisking constantly, for 1 minute, or until mixture is thickened (do not boil). Stir in the chicken.
With an electric mixer on high, beat the egg whites until soft peak form. Stir one-quarter of the whites into the chicken mixture, then quickly fold in the remaining whites. Spoon into the prepared
casserole. Bake for 40 minutes or until knife inserted in center comes out clean. Serve immediately. Makes 4 servings.

Skillet Chicken Paprika

Hungarian grandmas traditionally made this creamy dish with rose-colored Hungarian paprika, which by the way, is quite spicy. But the milder, bright red paprika found in most supermarkets today works well.

2 ½ to 3 pounds chicken breasts, thighs, and drumsticks
1 tablespoon vegetable oil
1 cup sliced celery
1 medium-sized yellow onion, sliced
2 tablespoons paprika
¼ teaspoons each salt and black pepper
1 ¼ cup lower-sodium chicken broth
½ cup reduced-fat sour cream
2 tablespoons all-purpose flour

Remove and discard chicken skin. Rinse chicken, drain and pat dry. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Brown chicken in hot oil for 10 minutes or until golden brown, turning occasionally. Remove chicken from skillet.
Add the celery and onion to the drippings in the skillet. Cook for 5 minutes or until tender. Stir in the paprika, salt, and pepper. Cook for 1 minute.

Stir in the broth. Return the chicken to the skillet. Bring to a boil. Lower the heat and simmer, covered, about 30 minutes or until chicken is cooked through.
Remove chicken from skillet. Cover; keep warm.

In a small bowl, whisk together the sour cream and flour; stir into mixture in the skillet. Cook over moderate heat, stirring constantly, until mixture starts to
thicken. Cook and stir for 1 minute more (do not boil). Serve over
chicken and hot cooked noodles. Serves 4 to 6.
Prep Time: 15 minutes, Cooking Time: 55 minutes

Supreme Chicken
2 cups noodles
1 cup diced chicken
½ cup sour cream
1 can cream of chicken soup
½ teaspoon sage
1 teaspoon salt
½ teaspoon pepper

Cook noodles until almost tender. Combine all ingredients in casserole. Sprinkle with paprika if desired. Bake 30 to 40 minutes at 350 degrees. Serve hot.

Yield: 6 servings.

Turkey Tetrazzini

This was first made in a restaurant using chicken and was named for an opera star of the 1890’s, Luisa Tetrazzini. Over the years, countless cooks made the dish at home resulting in
numerous delicious recipes, like this turkey version.

6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
½ cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
¼ teaspoon each salt and white or black pepper
½ cup shredded Cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 ½ ounces) sliced mushrooms, drained
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
¼ cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain and keep warm. Meanwhile, in a medium-size saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt, and pepper. Cook and whisk for 2 minutes more or until thickened. Stir in the Cheddar cheese until melted. Stir in turkey, mushrooms, and pimientos (if using).
Place half of the spaghetti into a lightly greased 2-quart casserole.
Top with half of the turkey mixture. Repeat layers.

In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle breadcrumb mixture over casserole. Bake, uncovered, for 30 minutes or until heated
through. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 40 minutes.

Turkey Club Sandwich

4 strips lean bacon, halved
12 slices home-style white or whole-wheat sandwich bread, toasted
1/2 cup reduced-fat mayonnaise
8 lettuce leaves
1 large tomato, thinly sliced
8 ounces thinly cooked turkey breast or chicken breast
8 tiny sweet pickles (optional)
8 pimiento-stuffed green olives (optional)

In a 10-inch skillet, cook bacon over moderate heat until crisp. Drain
on paper towels; set aside. Spread 1 side of each bread slice with some
of the mayonnaise side of 4 slices of bread. Top each with some of the
sliced tomato and 2 half-strip bacon. Add another slice of bread,
mayonnaise side up. Top with remaining lettuce leaves. Divide turkey
among sandwiches. Top with remaining bread slices, mayonnaise side
down.
Cut sandwiches in half diagonally. Thread a pickle an olive (if using)
onto each of 8 wooden picks. Poke a pick into each sandwich half.
Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 5 minutes.

Country Captain
2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
3/4 teaspoon salt
1 tablespoon vegetable oil
3 large sweet green peppers, cut into bite-size strips
3 large yellow onions, chopped
3 cans (14-1/2 ounces each) lower-sodium tomatoes, undrained and cut up
1 cup currants
2 teaspoons curry powder
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
1/8 teaspoon ground cloves

Remove and discard chicken skin. Rinse chicken; drain and pat dry. In Dutch oven, place chicken, enough cold water to cover, and 1/4-teaspoon of the salt. Bring to a boil; skim surface. Lower heat and simmer, covered, about 30 minutes or until chicken is cooked through. Remove chicken from liquid and discard liquid. Cool the chicken; remove and discard the bones. Cut the meat into bite-size pieces.
In a 12-inch skillet, heat oil over moderately high heat. Add the green peppers and onions and cook for 5 minutes or until tender. Stir in tomatoes, currants, curry powder, thyme, red pepper, black pepper, cloves, and the remaining 1/2-teaspoon salt. Bring to a boil. Lower heart and simmer, covered, for 15 minutes. Stir chicken into tomato mixture; heat through. Serve over hot cooked rice. Makes 4 to 6 servings.
Prep. Time: 25 minutes, Cooking Time: 1 hour 5 minutes.

Sweet-Sour Chicken
(Low-Cal)
1 (8-3/4 OUNCE) can low-calorie pineapple tidbits
1-cup green pepper strips
1 vegetable bouillon cube
1 tablespoon cornstarch
1 teaspoon artificial sweetener
1 (6-1/2 ounce) to (7-ounce) can tuna, drained
1 tablespoon low-calorie margarine
Rice, Melba toast or chow mein noodles (opt.)

Drain pineapple tidbits, reserving juice. Combine reserved 1/3 cup
pineapple juice, green pepper strips, bouillon cube and ½ cup water in
saucepan; bring to a boil. Simmer 5 minutes. Mix cornstarch, remaining
pineapple mixture. Cook; stir constantly, until thickened and bubbling.
Stir in tuna and margarine. Serve over rice. Yield: 4 servings.

Broiled Barbecued Chicken
(Low-Cal)
1 cup tomato juice
1/4 cup vinegar
2 tablespoons Worcestershire sauce
2 teaspoons prepared light mustard
1 teaspoon sugar
1 clove of garlic, crushed
2 tablespoons soup stock or water
3 medium broilers, cut in half
1/2 lemon

Heat tomato juice; blend in next 5 ingredients. Simmer for 5 minutes.
Remove from heat; add soup stock. Stir before using. Place chicken,
skin side down, on broiler rack. Rub well with cut lemon; brush with
3/4 cup sauce. Broil in preheated broiler 7 to 9 inches from source of
heat for 30 minutes; turn chicken pieces. Rub again with cut lemon;
brush with remaining sauce. Broil for 15 to 30 minutes longer or until
fork tender and well browned. Garnish with parsley. Yield 6 servings/
345 calories per serving.

Easy Chicken Loaf
2 large eggs
3 cups chopped cooked chicken
1/2 cup finely chopped green pepper and celery
1 tablespoon minced onion
1-cup coarse soft bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1-1/2 cup milk

Beat eggs slightly in bowl. Add remaining ingredients; mix well. Pack mixture into

greased 9" x 5" x 3"-inch loaf pan. Bake at 350-degrees for about 40 minutes. Un-

mold onto hot platter. Garnish with parsley and hard-cooked egg segments. Yield:

8 to 10 servings. 191 calories per serving.

flour with 1/4-cup water and add it in after the chicken has cooked. Cook and stir until thickened.

Chicken and Sausage Casserole
2 large sweet green peppers, halved and thinly sliced
1 large yellow onion, halved and thinly sliced
4 ounces sweet bulk Italian sausage
4 cloves garlic, minced
2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
1 tablespoon vegetable oil
1 can (28 ounces) plum tomatoes, undrained and coarsely chopped
2 tablespoons red wine vinegar or cider vinegar
1/4 teaspoon salt

In a Dutch oven, combine green peppers, onion, sausage, and garlic. Cook and stir until

sausage is cooked through. Remove sausage mixture and drain. Remove and discard

chicken skin. Rinse chicken; drain. Dry. Wipe out pan; add oil. Heat over moderately high

heat. Brown chicken in oil for 10 minutes; turn often. Stir in sausage mixture, tomatoes,

vinegar, and salt. Bring to a boil. Lower heat; simmer, covered, about 30 minutes or until

chicken is cooked through. Stir often. Serve over cooked rice or noodles. Serves 4. Prep

Time: 20 minutes, Cooking Time: 50 minutes.

Chicken Fried Steak

1 pound boneless beef round steak, ¾-inch thick and trimmed
3 tablespoons all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons vegetable oil
For the gravy:
2 cups sliced fresh mushrooms
1 tablespoon all-purpose flour
¾ cup lower-sodium beef broth
1/3-cup dry red wine or tomato juice
1 teaspoon lower-sodium Worcestershire sauce
¼ teaspoon ground sage
Dash ground pepper (cayenne)

Cut the steak into 4 pieces. Pound both sides of the pieces until the pieces are

¼-inch thick. In a plastic bag, combine the 3 tablespoons flour, mustard, salt, and

the 1/8-teaspoon red pepper. Shake the steak pieces, 1 at a time, in flour mixture

to coat. In a 10-inch nonstick skillet, heat oil over moderately high heat. Add 2 of the

steak pieces and cook for 2 minutes on each side or until golden brown. Transfer to

a platter; cover with foil and keep warm. Repeat with the remaining steak pieces.
To prepare the gravy, add the mushrooms to the drippings in skillet and cook for 3

minutes or until tender, stirring frequently. Stir in the 1-tablespoon flour. Add the beef

broth, wine, Worcestershire sauce, sage, and dash red pepper. Bring to a boil over

moderate heat and boil for 1 minute or until thickened, stirring constantly. Serve gravy

over the steak. Makes 4 servings. Prep Time: 15 minutes, Cooking Time: 15 minutes.

Baked Chicken and Rice (Low-Cal)
1 cup cooked rice
1 cup diced chicken
1/2 cup clear broth
Salt & pepper to taste

In small bowl combine the above ingredients and mix well. Bake in a preheated

350-degree oven until brown. In place of rice you may use noodles or spaghetti.

For the chicken you may use any type meat or fish. Makes 2 serving, equals to

approximately 190 calories.

Chicken Strata
1/4 cup butter
1/2 pound mushrooms
9 slices bread, crust removed
4 cups chicken, Diced and cooked
1 (8-ounce) can water chestnuts, sliced
1/2 cup mayonnaise
9 slices sharp process cheese
4 eggs, well beaten
2 cups milk
1 teaspoon salt
1 can mushroom soup
1 can celery soup
Buttered bread crumbs

In a large skillet melt the butter. Add the mushrooms and sauté for 3 to 4 minutes.
Line a shallow buttered baking dish with bread and top the bread with chicken.

Spoon the mushrooms and water chestnuts over chicken. Dot mixture with mayonnaise

and then top with the cheese. In a small bowl combine the eggs, milk and salt. Mix well

and pour over cheese. In a small bowl combine the soups and spread over top. Cover

and refrigerate overnight. Bake in a preheated 350-degree oven for 45 minutes. Sprinkle

with the bread crumbs and bake for an additional 15 minutes or until bread crumbs are brown.

Hawaiian Chicken
1 chicken, browned
1 cup brown sugar
1-1/2 cups crushed pineapple and juice
1/2 cup soy sauce
1 cup ketchup

In large skillet brown the chicken, drain and place in a baking dish. In small bowl

combine the remaining ingredients and pour over the chicken. Bake in a preheated

325-degree oven for 3 hours, basting as it bakes. Serve warm.

Stewed Chicken in Barbecue Sauce
1 (2 to 2-1/2 pound) cut up fryer
1 (16-ounce) bottle prepared barbecue sauce

Arrange layer of chicken in buttered baking dish or iron skillet. Add
half bottle of sauce. Arrange remaining pieces; pour remaining sauce
over chicken. Bake at 350-degrees for 1 hour and 30 minutes. May also
cook this recipe on top of the stove. Yield: 4 to 5 servings.

Back to top

Low-Cal Chicken
4 or 5 chicken breast
1 medium onion, quartered
2 tablespoons cooking wine
1/4 teaspoon nutmeg
Salt and pepper to taste

Place 1-1/2 cups water in pressure pan; arrange chicken and onion in
pan. Sprinkle with remaining ingredients. Cook for 25 to 30 minutes.
Yield: 4-5 servings.

Quick Chicken Tetrazzini
1 small onion
2 tablespoons chopped green pepper
2 tablespoons chopped celery
1 tablespoon margarine
1 (8 ounce) can boned chicken
1 can cream of mushroom soup
1 box chicken and noodles dinner, cooked

Sauté onion, green pepper and celery in margarine. Add chicken, soup,
and chicken and noodles dinner. Turn into casserole. Bake at
325-degrees for 25 minutes. Yield: 6 servings.

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Thyme-and-Chicken Fricassee
4 skinned and boned chicken breast halves (about 5 ounces each)
1/3 cup all-purpose flour
1 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon flour
1/8 teaspoon black pepper
1/4 cup low-fat (1% milkfat) milk
1 tablespoon vegetable oil
1 medium-size yellow onion, chopped
1/2 cup lower-sodium chicken broth
2 bay leaves
1/2 teaspoon celery seed
1/4 teaspoon each salt and black pepper
1 can (12 ounces) evaporated skimmed milk
2 tablespoons all-purpose flour

Rinse chicken; drain and pat dry. On a sheet of wax paper, mix the
1/3-cup flour, thyme, paprika, 1/4 teaspoon salt, and 1/8-teaspoon
pepper. Dip chicken pieces in milk, and then coat with flour mixture.
In a 10-inch nonstick skillet, heat oil over moderately high heat.
Brown chicken in hot oil for 2 minutes on each side; transfer to a
plate. Add onion to skillet. Cook for 3 minutes or until onion is
tender. Stir broth, bay leaves, celery seed, 1/4 teaspoon salt,

and 1/4 teaspoon pepper into skillet. Bring to a boil. Lower the

heat and simmer, covered, for 10 minutes or until chicken is

cooked through. Discard the bay leaves. Remove the chicken

from the skillet. Cover; keep warm. In a medium bowl, whisk

together the evaporated skimmed milk and the 2
tablespoons flour. Stir into mixture in skillet. Cover; keep warm.
In a medium bowl, whisk together the evaporated skimmed milk and the 2
tablespoons flour. Stir into mixture in skillet. Cook over moderate
heat, stirring constantly, until mixture starts to thicken. Cook and
stir for 2 minutes more or until thickened. Serve with chicken over hot
cooked noodles. Makes 4 servings.
Prep Time: 15 minutes, Cooking Time: 25 minutes.

Quick Curried Chicken with Apples
2 tablespoons butter or margarine
1 large yellow onion, halved and thinly sliced
1 small sweet green pepper, chopped
1 small tart apple, cored and chopped
2 cloves garlic, minced
1 tablespoon curry powder
5 tablespoons all-purpose flour
1 tablespoon sugar
1/4 teaspoon each salt and black pepper
1 cup apple juice
1 cup lower-sodium chicken broth
2 tablespoons cider vinegar
2-1/2 cups bite-size pieces cooked chicken breast

In a medium-size saucepan, melt butter over moderate heat. Add the
onion, green pepper, apple, garlic, and curry powder. Cook 5 minutes or
until onion and green pepper are tender. Stir in the flour, sugar,
salt, and black pepper. Add the apple juice, broth, and vinegar. Cook,
stirring constantly, until the mixture starts to thicken. Cook and stir
for 2 minutes or until thickened.
Stir chicken into mixture in saucepan; heat through. Serve over hot
cooked rice with chutney. Serves 4.
Prep Time: 15 minutes, Cooking Time: 15 minutes.

Golden Chicken Scallops
4 skinned and boned chicken breast halves (about 5 ounces each)
¼ cup all-purpose flour
1 large egg
2 tablespoons low-fat (1% milkfat) milk
¾ cup seasoned fine dry breadcrumbs
¼ teaspoon each salt and black pepper
2 tablespoons vegetable oil
½ medium-size lemon

Rinse chicken and pat dry. Pound the chicken breast with side of meat mallet or bottom of small heavy skillet until they are ½-inch thick. Place the flour on a sheet of wax paper. In a small bowl, whisk together the egg and milk. On another sheet of wax paper, combine bread crumbs, salt and pepper. Coat the chicken breast with the flour, then dip in egg mixture and coat with the bread crumb mixture.
In a 12-inch non-stick skillet, heat oil over moderate heat. Cook chicken breast in hot oil for 4 minutes on each side or until chicken is cooked through. Arrange chicken on a platter. Squeeze lemon over chicken. Serve with asparagus spears. Makes: 4 servings.
Prep Time: 10 minutes, Cooking Time: 9 minutes.

Cashew Chicken with Broccoli

1/2 cup raw cashews

2 teaspoons vegetable oil

1 small onion, chopped

2 cloves garlic, finely chopped

4 boneless, skinless chicken breast halves, cubed

1 cup broccoli flowerets

1 cup chicken broth

2 tablespoons soy sauce

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon black pepper

In a large skillet lightly brown the nuts in oil over medium heat, about 3 minutes. Remove the nuts with a slotted spoon and set aside. Sauté the onion and garlic in skillet for 2 minutes. Add the chicken; sauté until golden brown, about 8 minutes. Add broccoli, 3/4-cup broth and soy sauce. Simmer, covered for 5 minutes. In a small bowl dissolve the cornstarch and remaining 1/4-cup chicken broth. Add to skillet. Mix well and simmer, stirring occasionally over medium heat until thickened. Boil for 1 minute. Return the cashews to the skillet with salt and pepper. Makes 4 servings.

Chicken Golden Bake

1/2 cup margarine

1 pound mushrooms, sliced

4 cups chicken, cooked and chopped

1 cup ripe olives. Sliced

6 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 cups hot chicken broth

12 slices white bread, cut in 3-inch rounds

Margarine

1-1/2 cups sharp Cheddar cheese, grated

In a small skillet, melt 1/4-cup margarine. Add mushrooms and cook 10 minutes or until tender. Drain the liquid. Lightly grease a 12 x 8-inch baking dish. Layer the chicken, mushrooms and olives. In a small saucepan, melt the remaining 1/4-cup margarine. Stir in the flour, salt and pepper. Cook, stirring constantly until golden and bubbly. Gradually add the chicken broth; cook until thickened, stirring constantly. Pour the sauce over the chicken mixture. Brush bread rounds lightly with margarine. Place on cookie sheet and lightly toast in the oven. Arrange the toasted rounds over the top of the chicken. Sprinkle cheese on top. Bake at 350-degrees for 30 minutes or until heated through and cheese melts. Serves: 6 to 8.

Baked Almond Chicken

1/2 cup flour

1/3 cup plus 1-tablespoon butter

1 teaspoon celery salt

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

6 pieces chicken

1-1/2 cups whipping cream

1/3 cup dried bread crumbs

3/4 cup toasted almonds

Place the flour in a bowl. In another bowl combine the seasonings with 1/3-cup melted butter.

Roll the chicken in flour, then roll in seasoning. Place in baking dish. Pour the whipping cream around the chicken. Bake uncovered at 350-degrees for 45 minutes. In a small bowl combine the bread crumbs and 1-tablespoon butter with the almonds. Sprinkle over chicken and bake another 5 to 7 minutes. Serves: 4 to 6. (I would lean more towards the 4 serving. It is that good.)

Parmesan Chicken

1 cup mayonnaise

1/2 cup Parmesan cheese

1 teaspoon oregano

2 to 3 pounds, boneless, skinless chicken breast

Rinse and pat dry the chicken. Layer the chicken in a 9 x 13-inch greased pan. In a small bowl combine the mayonnaise, cheese and oregano. Mix well. Pour mixture over the chicken. Bake at 350-degrees for 45 minutes.

Honey-Mustard Chicken

1/3 cup Dijon mustard

1/3 cup honey

2 tablespoons fresh dill, chopped

1 teaspoon fresh grated orange peel

1 to 2-1/2 pound chicken, quartered

Preheat the oven to 400-degrees. In a small bowl combine the mustard and honey. Stir in the dill and orange peel. Line a baking sheet with foil. Place the chicken skin side down. Brush the sauce on top of the chicken and coat well. Turn chicken over. Pull back the skin and brush with the sauce. Pull the skin back over the sauce. Brush the skin with remaining sauce. Bake at 400-degrees until juices run clear when thickest portion of the meat is pierced with a knife. About 30 minutes. Serves 6.

Chicken Supreme Hotdish

2-1/2 cups chicken breast, boneless & skinless, cubed and cooked

2 cans cream of mushroom soup

1 can chicken broth

1 medium onion, chopped

1/2 pound American cheese, diced

1 can mushrooms, drained

1 cup milk

1/2 stick margarine, sliced

7 ounces penne pasta or elbow macaroni, prepared

1 cup bread crumbs, buttered

1 dash paprika

In a large bowl combine all of the ingredients together and place in a lightly greased 9 x 13-inch pan. Cover with buttered bread crumbs. Sprinkle with paprika. Bake for 1 hour at 350-degrees. Let stand 10 minutes before serving. Serves: 6 at 494 calories per serving.

Chicken Dijon

3 large chicken breast, boneless and skinless

1 can cream of chicken Dijon soup

Dash of basil

Chop the chicken into pieces if desired or leave whole. In a greased casserole dish place the chicken pieces. Pour soup over chicken and mix it around so that the chicken is covered. Sprinkle with basil. Bake at 375-degrees for 50 minutes if the chicken is not cut up. Bake approximately 40 minutes if chicken is cut into smaller pieces. Great serves with rice and vegetables. Serves 4.

Three-Cheese Chicken

1/2 cup onion, chopped

1/2 cup green pepper, chopped

3 tablespoons butter

1 can cream, of chicken soup, undiluted

2 cups cottage cheese

2 cups shredded cheddar cheese

1/4 cup buttered crumbs

1 (8-ounce) can sliced mushrooms, drained

1 jar chopped pimento, drained

1/2 teaspoon basil

1 (8-ounce) noodles cooked

3 cups diced chicken

1/2 cup grated Parmesan cheese

In large skillet sauté onion and pepper. Stir in the soup, mushrooms, pimentos and basil. Set aside. In large bowl combine the chicken, noodles and cheeses. Add mushrooms. Mix well. Bake in a 9 x 12-inch baking dish uncovered for 45 minutes at 350-degrees. Sprinkle with crumbs. Bake 15 minutes longer.

When I found this recipe I thought it was perfect for those people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED CHICKEN Thanks Wendy!

6-7 lb. Chicken

1 cup melted butter

1 cup stuffing

1 cup uncooked popcorn

salt & pepper to taste

Preheat oven to 350-degrees. Brush chicken well with melted butter, salt and pepper.

Fill cavity with stuffing and popcorn. Place in baking pan in the oven. Listen for popping sounds.

When the chickens butt blows out the oven door and flies across the room, the chicken is done. And, you thought I couldn't cook.

Country Chicken Nuggets

1 cup corn flake crumbs

1-1/2 teaspoon oregano leaves

1-1/2 teaspoon thyme leaves

2 whole boneless chicken breast, skinned and cut into 1-inch pieces

1/2 cup margarine, melted

Sauce

8 ounce sour cream (1-cup)

2 tablespoons country style Dijon mustard

1 tablespoon milk

Preheat the oven to 425-degrees. In a small bowl mix together corn flake crumbs, oregano, and thyme. Wash and pat dry the chicken pieces. Dip chicken pieces in melted margarine and then coat with crumb mixture. Place chicken 1/2-inch apart on 15 x 10 x 1-inch jellyroll pan. Bake for 10 to 15 minutes or until tender crisp. Meanwhile in a small bowl stir together all sauce ingredients. Serve nuggets with sauce. Makes: 30 to 40 nuggets.

Tip: Nuggets can be baked ahead of time and reheated at 350-degrees for 10 minutes.

Chicken Stuffing Casserole

2 cups of your favorite stuffing

2 cups chicken, cooked, diced

1 can cream of chicken soup

Place stuffing in bottom of a buttered casserole dish.

Layer chicken on top of stuffing. Cover with soup and 2-tablespoons

water; cover with foil; bake in preheated oven at 350-degrees for 45 to

60 minutes. Yield: 4 to 6 servings.

Chicken Pot Pie

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1/3 cup margarine, melted

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half and half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chicken cooked and chopped

Basic Pastry (listed below)

Parsley (optional)

In a large skillet sauté onion, celery and carrots in margarine for 10 minutes. Add the flour to the mixture stirring constantly; cook 1 minute. In small bowl combine broth and half-and-half; gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in the salt and pepper. Add the chopped chicken; mix well. Pour chicken mixture into shallow 2-quart casserole; top with pastry. Cut slits to allow steam to escape. Decorate with pastry cutouts if desired. Bake at 400-degrees for 40 minutes or until crust is golden brown.

Basic Pastry:

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Mix all ingredients together.

Today's recipe is now a classic. This dish was originally an odds

and ends dish made for Napoleon at the Battle of Marengo.

Chicken Marengo-2

2 tablespoons olive oil

1 (3-pound) broiler-fryer, cut up

1/2 pound button mushrooms, wiped clean

2 cloves of garlic, crushed

2/3 cup canned tomatoes, coarsely chopped

1/2 cup dry white wine

2 tablespoons tomato paste

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon minced parsley

Heat the oil in a large flameproof casserole dish over moderate heat. If you don't have a flameproof casserole dish you can use an electric skillet set at 350-degrees. Brown chicken well on all sides, then remove and set aside. Sauté the mushrooms in casserole dish for 3 to 5 minutes or until golden; add garlic and stir-fry for 1 minute. Stir in all remaining ingredients except the parsley and return the chicken to the casserole. Cover and simmer about 3/4 hour or until tender. Sprinkle with parsley and serve. Serves 4 at about 360-calories per serving.

Parmesan Chicken Bake

3 pounds chicken pieces

1 cup cornflake crumbs

1/2 cup Parmesan cheese

3/4 cup Miracle Whip Salad Dressing

Salt and pepper to taste

In a small bowl combine the crumbs and cheese. Brush the chicken with salad dressing and then coat the chicken pieces with the crumbs. Place in a greased casserole dish and bake at 350-degrees for 1 hour. Serves 4 to 6.

Honey-Mustard Chicken II

1 tablespoon honey

1/2 tablespoon Dijon style mustard

1/2 tablespoon lemon juice

1/4 teaspoon poppy seed

1/8 teaspoon pepper

1 whole medium chicken breast, skinned and halved lengthwise

Rinse the chicken and pat dry. Place the chicken, bone side up, on rack of broiler pan. Broil 4 to 5-inches away from heat source for 15 minutes. Turn; continue to broil for 10 minutes.

In a small bowl combine the honey, mustard, lemon juice, poppy seed, and pepper.

Brush chicken with the honey-mustard mixture. Broil about 5 minutes more or until tender and no longer pink. Serves 2.

Chicken Shake and Bake Coating

Thank you Joan!

2 to 2-1/2 cups bread crumbs

1 rounded teaspoon of salt free seasoning

1/4 teaspoon garlic powder

1/4 teaspoon cayenne

1/2 teaspoon salt, if needed

Coat chicken pieces by shaking in a bag with the coating mixture. Bake at 400° for 45 to 50 minutes.

Chicken Breast and Cream

3 whole chicken breasts, halved (about 2-1/2 pounds in all), excess fat trimmed

3 Mclntosh apples (about 1-1/2 pound) pared, cored and quartered

3 tablespoons butter or margarine

2 shallots or 1 small onion, coarsely chopped

1/2 teaspoon dried basil leaves

3/4 cup dry white wine

1-1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon nutmeg

1 cup heavy cream

1 teaspoon flour

2 tablespoons Cognac or brandy

2 egg yolks

Wash and pat dry the chicken with paper towels. In large, heavy skillet, heat 2 tablespoons of butter or margarine. Add the shallot and basil; cook shallot until slightly transparent. Add half of the chicken breasts; sauté over medium heat for 15 minutes or until golden. Remove the chicken from the skillet. Add the remaining butter and remaining chicken breasts; sauté for 15 minutes or until golden. Return all of the chicken to the skillet. Add the apple; cook gently, uncovered and stirring occasionally, 5 minutes. Add 1/4-cup wine; cook for several minutes longer. Add the remaining wine. salt, pepper, and nutmeg; continue cooking until the apple is tender. Meanwhile, in small bowl, combine the cream, flour. Cognac, and egg yolks; mix well. Pour the mixture over the chicken: cook gently for 5 additional minutes or until the sauce is slightly thickened. Serve at immediately. Serves: 4 to 6.

Your family is sure to enjoy this crisply roasted chicken. Complete with the tang of lemon, a creamy tarragon sauce with white wine and a refreshing pineapple-studded rice pilaf.

Chicken with Tarragon Sauce With Pineapple Pilaf

1(3 to 3-1/2 pounds) whole frying chicken,

1 lemon

Salt, white pepper

1 teaspoon dried tarragon leaves

1/2 cup dry white wine or chicken broth

1/2 cup whipping cream

Wash and pat dry the chicken. Place the chicken on a rack in a roasting pan. Grate 1 teaspoon lemon rind and reserve for pilaf. Squeeze the lemon juice to make 3 tablespoons. Cut up lemon. Drizzle juice evenly over chicken. Place lemon pieces in cavity. Sprinkle with the salt, pepper and 1/2 teaspoon of the tarragon. Roast, uncovered at 375-degrees, until the chicken is well browned and leg moves freely when twisted, this should take approximately 1-1/4 to 1-1/2 hours. Remove the chicken. Keep warm.

Pineapple Pilaf

1 small can (8-ounce) pineapple chunks, drain and reserve liquid

1/4 cup onion, finely chopped

3/4 cup long grain white rice

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon grated lemon rind

Chicken broth or water

In a saucepan, sauté the onion and rice in 2 tablespoons butter until the onion is soft. Add the salt, ground ginger, grated lemon rind. Mix well. Add the pineapple. In a measuring cup, measure the pineapple liquid; add chicken broth or water to make 1-1/2 cups. Add to the rice mixture. Cover. Cook over low heat until the rice is tender, approximately 25 minutes.

To prepare the sauce, spoon off and discard fat. Add the wine or broth to pan drippings. Pour liquid into medium skillet. Add the remaining 1/2 teaspoon tarragon and the cream. Bring to a boil, stirring. Cook until the mixture is reduced and thickened, this should take approximately 3 to 5 minutes. Add salt, if needed. Serve the chicken with sauce and pilaf. Serves: 4 at 877 calories.

Creamed Chicken and Broccoli

1 package frozen broccoli, cooked according to directions. drain and reserve liquid

2 cups cooked chicken, cut in large chunks

1 tablespoon flour

1 tablespoon butter, softened

1/2 cup of broccoli liquid

1/4 cups skim milk

1/2 teaspoon paprika

Salt and pepper, to taste

Combine the flour and butter in a saucepan and stir to mix well. Add the broccoli liquid and skim milk gradually, stirring over low heat until thickened. Add the seasonings to taste, and the chicken. Arrange the broccoli in a casserole dish. Pour the hot chicken mixture over the top. Cover and heat through. Serves 6 at 210 calories.

Quick Cassoulet

4 slices bacon, coarsely sauce chopped

2-lb broiler-fryer, cut up

6 Italian sweet sausages, or 6 brown-and-serve sausages

I-1/2 cups chopped onion

I clove garlic, finely chopped

1/2 cup chopped parsley

2 cans (8-oz size) tomato

Sauce:

I cup dry white wine

I teaspoon salt

1/2 teaspoon crushed black pepper

I bay leaf

3 cans (20-oz size) white kidney beans, drained

Preheat the oven to 375-degrees. In 5-quart, flameproof casserole or Dutch oven, cook the bacon until crisp. Remove with slotted spoon; drain on paper towels. In the bacon drippings, brown the chicken and sausages, turn-ing to brown evenly ,approximately 10 minutes on each side. Remove to a baking pan as they brown. Bake, uncovered about 10 minutes. Meanwhile, to the remaining drippings in casserole, add onion, garlic, and parsley; cook over medium heat until onion is golden, this should take about 5 minutes. Add the tomato sauce, wine, salt, pepper, and bay leaf; bring to boiling; Reduce the heat; add beans, and mix well. Remove chicken and sausages from oven, and add to casserole. Sprinkle with bacon. Bake, uncovered, 45 minutes, or until thoroughly tender. Makes 6 to 8 servings.

These chicken breast will get a double hit of amazing flavor from the chili paste that cook under the skin and in the sauce.

Chicken with Chili Pockets

4 boned chicken breast halves, skin on, approximately 1-1/4 pounds

Chili Paste:

1 can (4-ounces) mild green chilies, diced

2 cloves garlic, crushed

1 tablespoon fresh cilantro, chopped, optional

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

1 can (14-1/2 ounce) whole tomatoes with juice

1/3 cup sour cream

1 small avocado, peeled, sliced

Cilantro leaves, for garnish, optional

Rinse the chicken; pat dry. Trim off any excess fat. In a small bowl, combine chilies, garlic, cilantro, chili powder, cumin and salt. Starting at narrow end of each chicken breast, lift the skin to form a pocket, leaving skin on sides and top attached. Spread a scant tablespoon chili paste under the skin of each. Reserve remaining chili paste. Carefully coat chicken with flour. Using a large skillet, heat oil over medium heat. Sauté the chicken breasts on both sides. Arrange the breasts in the skillet, skin side down. Cut up the tomatoes. In a bowl, combine the tomatoes and juice with reserved chili paste. Spoon over the chicken breasts. Simmer, covered, 25 to 35 minutes or until tender. Turn breasts over halfway. Serve breasts over sauce, topped with dollops of sour cream and avocado slices. Serves: 4 at 425 calories.

Green Bean And Chicken Casserole

3 cups chicken

1 box Uncle Ben's long grain and wild rice

1 can cream of celery or chicken soup

2 cups string beans

1/4 cup mayonnaise

1 can water chestnuts

1 large onion, chopped thin

Boil chicken and debone. Prepare the rice according to package directions. Cook frozen green beans (use canned beans, if so desired). Combine the chicken, rice, soup, beans, mayonnaise, water chestnuts, salt, pepper, and onion. Mix well. Bake in covered casserole dish at 350 degrees for approximately 1 hour. Serves 6 to 8 people.

Stuffed Fried Chicken Roll

2 chicken breasts from large fryer

3/4 pound lean ground beef

1 tablespoon cooking oil

2 tablespoons chili sauce

1 teaspoon prepared mustard

3/4 teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon onion, minced

1 grind of pepper

1 egg

1 slice bread soaked in water and lightly squeezed

Bone the breasts and spread flat, skin side down. Flatten with palm of hand. Combine remaining ingredients and mix lightly with a fork. Spread evenly over chicken breasts and roll lengthwise in the shape of a bologna. Tie with string in several places in shape. Heat oil in an electric skillet, or a large skillet, to 400-degrees. Brown the roll on all sides. Cover with vent open to 250-degrees. Cook for 3/4 of an hour or until chicken is tender and is cooked through. If gravy is desired, add a little water and stir. Remove strings and serve hot or cold. Present the whole roll when presenting at the table but serve sliced. Serves 6 to 8, depending on thickness of slices, at 155 calories per serving.

Chicken Reuben

4 chicken breast, boneless and skin removed

1/2 teaspoon salt

1/8 teaspoon pepper

16 ounce container sauerkraut, drained

4 slices Swiss cheese

1-1/4 cup Thousand Island dressing

1 tablespoon parsley

Wash and pat dry the chicken. Place the chicken in a greased baking pan. Sprinkle with salt and pepper. Place the sauerkraut over the top. Place the cheese over the sauerkraut. Pour the dressing over the top. Cover with foil and bake at 325-degrees for 1-1/2 hours. Sprinkle with parsley. Serve. YUMMY!

Turkey Hash

2 medium-size potatoes, peeled and chopped

2 tablespoons butter or margarine

1 medium-size yellow onion, chopped

2 cups chopped cooked turkey

1 small sweet green or red pepper, chopped

1/2 teaspoon dried rosemary leaves

1/4 teaspoon black pepper

1/8 teaspoon salt

1/4 cup lower-sodium chicken broth

In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until potatoes are tender. Drain. In a 10-inch skillet, melt butter over moderate heat. Add the onion and green pepper and cook for 5 minutes or until tender. Stir in potatoes, turkey, rosemary, black pepper, and salt. Cook, stirring constantly, for 5 minutes. Stir in chicken broth. Cook and stir for 2 minutes more or until hash is desired consistency. Makes 3 servings. Prep Time: 20 minutes, Cooking Time: 33 minutes. Note:If you would like to use chicken follow these adjustments.

Prepare as for Turkey Hash substituting 2 cups cooked chicken for the Turkey and 1/4-cup leftover or canned chicken gravy for the chicken broth.

Chicken and Rice Casserole

2 tablespoons margarine

3/4 cup white rice

1 envelope dry onion soup mix

2 cups cut-up cooked turkey or chicken

Melt margarine; sauté rice, stirring until golden brown. Add soup mix and 2 cups water; stir. Simmer, covered, 20 to 25 minutes or until water is absorbed and rice is tender. Add turkey; cover. Heat through. Serve with coconut, chopped peanuts, raisins or chutney if desired. Yield: 6 servings.

This recipe was given to Wendy Tina from her Mother. Thank you so much. Not only does this recipe look great but also easy.

Apricot chicken

Thank you Wendy

Source: Given to Wendy by her Mother

1 whole chicken, cut-up

1 jar apricot preserves

1 bottle Dark Russian dressing

1 envelope onion soup mix

Mix ingredients and put all over the chicken parts. Bake on 325 degrees for an hour or

so depending on your oven. It will be sure to please!

Oven-Barbecued Chicken

(Low-Cal)

2 (1-1/4 pound) broilers, quartered

1/4 cup vinegar

2 tablespoons chili sauce

1 teaspoons salt

1/4 teaspoon pepper

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon dry mustard

1/2 teaspoon liquid sweetener

2 tablespoons grated onion

1 clove of garlic, minced

Place quartered chickens in baking dish. Combine 1/4-cup water and remaining ingredients in a small saucepan, bring to a boil. Pour over chicken. Bake in preheated 375-degree oven for about 1 hour or until chicken is tender. Yield: 4 servings/125 calories per serving.

Quick Chicken and Rice Casserole

1 cup rice

2 cans mushrooms

2 cans consommé

1 (3 pound) fryer, disjointed

Place rice, mushrooms, and consommé into large casserole dish. Lay chicken pieces on top, skin side up. Bake in preheated 350-degree oven for 2 hours. Serve hot. Serves: 6.

Chicken Parmesan

4 chicken breast (boneless)

2 cans Italian stewed tomatoes

2 tablespoons cornstarch

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon hot pepper sauce (optional)

1/4 cup Parmesan cheese, grated

Place the chicken in a greased baking dish. Bake, covered at 425-degrees for 20 minutes. Remove from oven and drain. In a small saucepan, combine the tomatoes, cornstarch, oregano, basil and pepper sauce. Cook, stirring constantly, until thickened. Pour heated sauce over the top of the chicken. Top with the Parmesan cheese. Bake uncovered for 5 minutes. Garnish with parsley.

Mother’s Country Smothered Chicken

Recipe Submitted: Thanks Tony!

Source: Cookbook Publishers Inc.

Used with permission.

4 slices fat back

1 (2- to 3-pound) fryer chicken

1/2 cup flour

1-1/2 cup water

1 medium onion, chopped

1 teaspoon salt

3/4 teaspoon pepper

Fry fat back in large frying pan; remove fat back. Season chicken with salt and pepper. Place chicken in frying pan, brown completely on both sides. sprinkle flour in pan along with onions; continue to cook. Add water and bring to a complete boil, turn down heat and simmer about 20 minutes.

Oven Fried Parmesan Chicken

Thank you Joan!

3/4 cup butter or margarine

3 broiler frying size chickens, cut up

3 teaspoons salt

1-1/2 teaspoons Accent

1/4 teaspoon pepper

1-1/2 cups flour

1/2 cup Parmesan cheese

1/2 teaspoon paprika

1-1/2 teaspoons oregano

1 cup buttermilk

Line two 15 by 10 inch shallow pans with foil. Melt butter in 425° oven. Mix flour, salt, cheese paprika oregano, and pepper. Roll chicken in buttermilk, then in flour mixture. Bake at 425° for 50 minutes, skin side up. Turn once.

Honey Chicken

6 boneless, skinless chicken breasts

1/2 cup orange juice

1/2 cup chicken broth

1/4 cup honey

1 tablespoon dry mustard

1 tablespoon teriyaki sauce

1 sweet onion cut in thin wedges

Wash and pat dry the chicken breast. Place chicken breasts and onion in crock pot. In a small bowl combine the juice, broth, honey dry mustard and teriyaki sauce. Mix well. Pour the mixture over the chicken in the crock pot. Cover and cook on Low for 5 hours or until done. Serve over rice or noodles.

Chicken Tetrazzini

4 pounds chicken, cooked, and boned

1/2 pound fresh mushrooms

4 tablespoons flour

4 tablespoons butter

4 cups chicken broth

2 cup half and half

1 teaspoon salt

1 teaspoon ground nutmeg

3/4 teaspoon black pepper

1 cup Parmesan cheese

3/4 pound vermicelli noodles, cooked

To make sauce, in small saucepan melt butter. Stir in flour, stirring constantly. Whisk in chicken broth and spices. Cook 5 minutes on medium heat. Add cream and 1/2-cup Parmesan cheese. Remove from heat. Place cooked and drained noodles in a 2-1/2 quart baking dish. Add chicken and mushrooms. Pour sauce over all and sprinkle with second 1/2 of Parmesan cheese. Bake at 450-degrees for 20 minutes or until lightly browned on top.

Corn Flaked Chicken

1-frying chicken, cut up

1/4 pound margarine, melted

1 box corn flake crumbs or 1-1/2 cups crushed corn flakes

Salt and pepper to taste

Dip chicken pieces in melted margarine. Coat with corn flake crumbs. Sprinkle with seasonings. Place in uncovered baking dish. Bake at 350-degrees for 1 hour and 30 minutes or until done. Yields: 4 servings.

Chicken Paprikash

4 to 6 pieces of chicken (Chicken thighs or drumsticks)

Salt

Paprika

1 to 1-1/2 large onions

2 Chicken bouillon cubes

Salt chicken. Sprinkle liberally with paprika. In large skillet brown chicken. Remove. Sauté onion in pan drippings. Return chicken to skillet. Add bouillon cubes and enough water to cover chicken. Simmer 1 hour. Thicken if necessary, with flour and water paste.

Roast Stuffed Chicken

1 (5- to 6-pound) whole roasting chicken

Butter or margarine, melted

2 cups chicken broth

Corn Bread Stuffing, below

Wash the chicken thoroughly under cold water. Pat dry with paper towels. Preheat the oven to 350-degrees. Prepare the stuffing below. Stuff the body and neck cavities. Fasten skin of neck over back with poultry pin. Close body cavity with poultry pins. Tie legs together. Place the chicken on rack in shallow roasting pan, and brush with 2 tablespoons butter. Roast, uncovered, 1-1/2 hours (leg moves easily). Baste occasionally with drippings. Transfer the chicken to heated serving platter. Remove poultry pins and twine. Let stand 15 minutes before carving. Skim the fat from the drippings. Add the chicken broth, and simmer, stirring to dissolve browned bits, until reduced to 1 cup. Strain. Serves 4.

Corn Bread Stuffing

1/2 cup butter or margarine

1-1/2 cups celery, chopped

1 teaspoon salt

1 cup onion, chopped

1/4 teaspoon pepper

1/4 cup parsley, chopped

1/2 teaspoon dried sage leaves

1 package (8-ounce) corn bread stuffing

1/2 cup chicken broth

1/2 teaspoon dried thyme leaves

Melt the butter in a large skillet, sauté the celery and onion for 5 minutes. Remove from heat; add the remaining ingredients. Mix well. Stuffing Balls: With hands, form mixture into balls, using 1/2 cup for each. Arrange in greased shallow baking dish. Brush with 1/4 cup melted butter. Bake, covered with chicken, 1/2 hour. Bake, uncovered, 15 minutes.

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Roast Turkey with Old-Fashioned Bread Stuffing

3 tablespoons butter or margarine

1 large yellow onion, chopped

5 cups crumbled corn bread

5 cups toasted fresh bread crumbs

1 teaspoon baking powder

1 teaspoon poultry seasoning

1/4 teaspoon black pepper

3/4 cups lower-sodium chicken broth

1 large egg, lightly beaten

1 fresh or frozen and thawed turkey (12 pounds)

1 tablespoon vegetable oil

Giblet Gravy

In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Preheat oven to 325-degrees. Rinse turkey; drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Roast turkey for 3 to 3-1/2 hours or until the thermometer registers 180-degrees, basting often and covering with foil to prevent over-browning if necessary. Bake the covered casserole of stuffing along side turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressings with gravy. Makes 12 servings.

Giblet Gravy

Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine

the remaining giblets, neck, and 4 cups water. Add 1 medium size yellow onion, cut into

wedges; 1 large carrots, cut into chunks; 2 sprigs parsley; 1/2 teaspoon salt; and 1/4 teaspoon

white or black pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes.

Add liver. Continue cooking for 20 minutes more until tender. Strain broth, reserving 1-1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from

neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

In a Dutch oven, whisk together reserved pan drippings, 1 can (12 ounces) evaporated skimmed

milk, 1/3-cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon white or black pepper. Cook

over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through. Makes 3 cups.

Chicken Golden

1 Pound chicken pieces

1 tablespoon margarine

1/2 can cream of chicken soup

1/4 cup sliced almonds

Salt and pepper to taste

In a 9 x 13-inch baking dish melt the margarine. Wash and pat dry the chicken. Arrange chicken in baking dish and bake for 40 minutes at 400-degrees. Turn chicken and cover with the soup, salt and pepper to taste. Sprinkle almonds over the top and bake 20 more minutes. Serves: 2 to 4.

The combination of cooked turkey, broccoli and Cheddar cheese in a seasoned custard makes this quiche very colorful. If you don’t have turkey on hand you may substitute chicken instead. Serve this dish with a green salad and a nice, fresh crusty bread.

Turkey Divan Quiche

1 cup turkey, cooked, chopped

1 cup broccoli spears

1 (9-inch) unbaked pie shell

1-1/2 cups Cheddar cheese, shredded

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

3 eggs, slightly beaten

1-1/4 cups milk

2 tablespoons Parmesan cheese, grated

Arrange the turkey and broccoli on the unbaked pie shell. In a small bowl combine the cheese, flour, salt, cayenne pepper and nutmeg. Toss to mix well. Sprinkle the mixture over the turkey and broccoli. In a small bowl combine the milk and eggs. Beat well. Pour over filling. Sprinkle with the Parmesan cheese. Bake at 350-degrees for 40 to 45 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Cut into wedges. Serves: 6 as a first course and serves 4 as a main dish. 379 calories per serving.

Easy Bake Turkey

1 frozen Turkey, thawed

Salt and pepper to taste

3 tablespoons paprika

1/8 cup hot water

1 cup peanut oil

Season inside and outside of turkey with salt and pepper. Dissolve paprika in water; blend in peanut oil. Baste turkey generously with oil mixture; brush inside of heavy brown grocery bag with remaining oil mixture, greasing well. Place turkey in bag, breast side up; tie end of bag. Place bag in baking pan. Bake in preheated 325-degree oven for 15 minutes per pound.

One of the things I like about this recipe is that it freezes well. Double the recipe and make a meal for another day.

Turkey & Vegetables with Pasta

1/2 pound ground turkey

1 (14-1/2 ounce) can crushed tomatoes

1 (16-ounce) package frozen pasta, broccoli, peas and carrots in herb sauce

1/2 cup water

1/2 cup shredded fat-free mozzarella cheese

In a large skillet brown the turkey over medium heat. Add the tomatoes and pasta mixture to the skillet. Mix well. Add water. Bring to a boil, then reduce heat, cover and simmer 7 to 10 minutes. Sprinkle the cheese over the mixture. Remove from the heat and let stand 3 minutes with the lid on or until cheese melts. Serves: 3.

Chicken Sauté with Lemon

3 tablespoon butter

4 chicken breast halves, boned and halved

Flour

Salt and pepper, to taste

1/3 cup lemon juice

Zest of 1 lemon, finely chopped

In a large skillet melt the butter. Wash and pat dry the chicken with paper towel. Dust the chicken lightly with the flour and sauté them quickly, turning to brown both sides. Reduce the heat and season to taste with the salt and pepper. Cook gently for 5 minutes, turning the chicken pieces once. Add the lemon juice and simmer until just done but not over cooked. Baste the breast occasionally with the lemon and butter in the skillet. The chicken should be done in a bout 15 minutes; 5 minutes before it is finished add the lemon rind and test for seasoning. Serves: 4.

Broiled Chicken Quickie

2 small fryers, clean, drawn and halved

1 cup dry white wine

1 large onion, peeled and sliced thinly

Salt and pepper to taste

Rub the chicken lightly with salt and pepper. Place in the broiler pan without the rack, skin side down. Broil slowly 5-inches from the heat source, 10 minutes, or until lightly browned. Turn and brown the other side, 10 minutes. Cover with the onion. Pour the wine over the chicken and continue to broil, basting occasionally with the wine and chicken juices for 30 minutes, or until tender. Pour the drippings over the chicken. Serves: 4 at 240-calories.

Scalloped Turkey (or Chicken) Thank you Joan!

4 cups diced, cooked turkey (or more)

2 cups soft bread crumbs

2 cups cooked rice

3 cups milk

4 eggs, well beaten

1/4 cup butter or margarine

1/2 cup chopped celery

Mix all ingredients together well. Pour into a greased 9 x 13 inch pan. Cover with additional bread crumbs. Bake al 350° for one hour.

Chicken Kabobs with Sweet and Sour Sauce

2 whole chicken breasts, skinned, de-boned and cut into 12 pieces

12 mushroom caps

1 large green pepper, cut into 8 pieces

12 cherry tomatoes

The Sauce

1 can pineapple chunks with liquid

1 tablespoon soy sauce

1 tablespoon ketchup

1 teaspoon vinegar

1 teaspoon brown sugar

Salt & pepper

Dash dry mustard

Thread the chicken and vegetables on skewers. Place on broiler pan and broil until chicken is cooked through. In a saucepan heat the sauce ingredients, pour over the cooked kabobs. Serve with rice. Serves: 2.

Honey Chicken 2

1/2 cup butter or margarine, melted

1/2 cup honey

1/4 cup prepared mustard

2 tablespoons lemon juice

2 to 3 pound broiler-fryer, cut up

Salt and pepper

Combine butter, honey, mustard, and the lemon juice; stir to mix well. Lightly sprinkle the chicken with salt and pepper; place the chicken, meaty side down, in a lightly phased 13 x 9 x 2-inch baking pan. Pour the honey mixture over the chicken; cover and refrigerate for 3 to 4 hours. Remove from refrigerator; bake, covered at 350-degrees for 30 minutes. Remove cover, turn the chicken pieces; bake for an additional 30 minutes or until done, basting occasionally with the pan drippings. Yield 4 to 5 servings.

You will receive many praises for this casserole.

Tarragon Chicken Casserole

2 cans condensed cream of chicken soup, undiluted

2 cups half and half cream

4 teaspoons dried tarragon

1/2 teaspoon pepper

1 package (16-ounce) Linguini or Spaghetti, cooked and drained

6 cups chicken, cooked and cubed

1/2 cup Parmesan cheese, grated

1 can mushrooms, sliced & drained

1/2 cup water Paprika, to taste, optional

Parsley, to garnish

In a large mixing bowl, combine the soup, cream, tarragon and pepper. Mix well. Stir in the linguini, chicken and water. Pour into an ungreased 4-quart baking dish. Sprinkle with Parmesan cheese & paprika if using. Bake, uncovered at 350-degrees for 30 minutes or until heated through. Sprinkle with fresh parsley. Serves: approximately 12.

Baked Chicken and Macaroni

1 cup macaroni

2 cups skim milk

1/4 cup flour

2 chicken bouillon cubes

1/4 teaspoon marjoram

1/4 cup snipped parsley

1/4 cup onion, Chopped

1 cup mushroom pieces, drained

2 tablespoons green pepper, minced

1 tablespoon pimento, chopped

2 cups chicken, cooked and diced

Salt and pepper to taste

In a large saucepan cook the macaroni according to package directions. Remove from heat and drain. In a small saucepan add milk slowly to flour to form a smooth paste. Add bouillon cubes; cook, stirring constantly, until bouillon dissolves and sauce is thickened and smooth. Remove from heat and pour into a 2-quart casserole dish. Stir in the macaroni and remaining ingredients and mix well. Bake in a preheated 350-degree oven for 25 to 30 minutes or until bubbly. Serves 5 at 250 calories per serving.

Chicken Bake

10 chicken thighs

1-1/2 cup low-fat milk

1 can (10-3/4 ounces) reduced-fat cream of mushroom soup

1 can (10-3/4 ounces) reduced-fat cream of chicken soup

1 cup uncooked long-grain white rice

1 small yellow onion, chopped

1/8 teaspoon lemon pepper

Preheat the oven to 350-degrees. Remove and discard the chicken skin. Rinse chicken in cold water and pat dry. Arrange chicken thighs in a lightly greased 13' x 9' x2'-inch baking dish.

In a medium-sized bowl, combine the milk, soups, rice, lemon pepper, and onion. Bake, covered, for 45 minutes. Uncover and bake 15 minutes more or until chicken is cook through. Makes 5 servings. Prep Time: 10 minutes, Cooking Time: 1 hour, Calories per serving: 477

Chicken and Broccoli

Chicken breast boneless

1 small can mushrooms

1 can Cheddar cheese soup

1/4 to 1/2 cup white wine

Broccoli spears

Cut chicken into strips. In large skillet brown butter. Add mushrooms, soup, and enough water to make sauce (about 1/2 can). Heat thoroughly. Stir in wine. Place broccoli spears on top of chicken. Cover and cook 15 minutes.

I want to say thank you for these wonderful recipes, they are great. We are having a lot of rain here too. Please if you can I would like to have a recipe for a chicken salad for sandwiches. Thanks , Frances from Stoen Mountain, Ga.

Chicken Salad Sandwiches Thank you Frances!

1-1/2 cup cooked chicken, chopped

1 egg, hard-cooked & finely chopped

1 tablespoon finely chopped onion

2 tablespoon finely chopped stuffed olives

2 tablespoon finely chopped celery

1 tablespoon pickle relish

1/8 teaspoon salt

Dash of pepper

1/4 cup mayonnaise or salad dressing

Small amount of mustard if desired

In a large bowl, combine all of the ingredients. Mix well. Spread between buttered

slices of your favorite bread. Refrigerate until ready to use. Makes 6 sandwiches.

Crisp crumb baskets make a tasty change from traditional patty shells

Chicken In Crumb Baskets

Crumb Baskets:

5 cup soft bread crumbs

1/4 cup minced onion

1 teaspoon celery salt

1/8 teaspoon pepper

1/2 cup melted butter or regular margarine

Chicken Filling:

1/3 cup butter or regular margarine

1/3 cup flour

1/2 cup light cream

1-1/2 cup chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon Worcestershire sauce

1 cup peas, cooked or canned

3 cup chicken, chopped & cooked

To prepare the baskets, in a bowl combine the crumbs with onion, seasonings and butter. Mix well. Line 6 greased individual casseroles with the crumb mixture. Press into place. Bake at 375-degrees for 15 minutes, or until the crumbs are brown. Meanwhile, prepare the filling. In a saucepan melt the butter, blend in flour. Add the cream, chicken broth and seasonings. Cook until thickened, stirring constantly. Add the peas and chicken. Serve in Crumb Baskets. Serves: 6.

Curried Chicken for Two

4 broiler-fryer chicken parts

1 tablespoon cooking oil

1 tablespoon butter or margarine

1 large onion, sliced in rings

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons apricot preserves

3 tablespoons vinegar

1 teaspoon curry powder

1/2 cup water

In small skillet, place oil and butter and heat to medium temperature. Add the chicken and cook, turning, about 10 minutes or until brown on all sides. Add the onion rings and garlic and sauté until the onion is clear, about 3 minutes. Pour off the excess oil. Sprinkle the chicken with salt and pepper. In a small bowl, mix together the apricot preserves, vinegar and curry powder; stir in the water. Pour the mixture over the chicken and bring to boil. Reduce the heat to low, cover and simmer for about 20 minutes or until a fork can be inserted in the chicken with ease. Remove the lid and continue to cook about 5 minutes more to reduce liquid. Serve over rice. Makes 2 servings.

Easy Chicken Chow Mein

4 broiler-fryer chicken thighs, skinned, boned and cut in bite-size pieces

2 tablespoons cooking oil

1/4 teaspoon salt

1 cup water

1 package (10-ounce) frozen Chinese-style vegetables in cooking pouch

1 package (3-ounce) Oriental flavor noodles

1 teaspoon soy sauce

In saucepan of boiling water, place pouch of vegetables and cook about 5 minutes. In wok or large skillet, place oil and heat on high temperature; sprinkle with salt. Add chicken and stir until chicken loses pink color, about 4 minutes. While chicken is cooking, place 1 cup of water in saucepan and bring to boil over high temperature; add Oriental noodles and flavor and flavor packet. Cook for 3 minutes, stirring occasionally. Add cooked vegetables, noodles and soy sauce to chicken. Stir until well mixed and thoroughly heated, about 1 minute. Makes 2 serving

Low Carb Cheesy Chili Chicken

Recipe Submitted: Thank you Joyce!

4 boneless chicken breast halves

Salt & Pepper, to taste

1/3 cup Salsa

1/2 can green chilies drained & chopped

1 tablespoon Cumin

4 ounce cream cheese

1/2 cup Cheddar cheese, shredded

Season breasts with salt & pepper, sauté in oil 'til nearly done. Combine salsa, chilies and cumin in a bowl. Pour salsa over breasts. stir into juices, simmer for about 10 min. Combine cream cheese and cheddar cheese. Top chicken breasts with cheese mixture. Breasts are done when cheese mixture melts. Make sure to top with salsa that is on the bottom of the pan. This is so good and it has a wonderful aroma.

Mushrooms are a wonderful addition to this Italian-style dish.

Mushroom-Turkey Parmesan

4 tablespoons (1 ounce) grated Parmesan cheese, divided

1/3 cup unseasoned dry breadcrumbs

1/8 teaspoon ground oregano

Dash pepper

6 slices (1/2-inch thick) cooked turkey roast

1 egg, lightly beaten

5 tablespoons butter or margarine, divided

1 pound fresh mushrooms, cleaned and sliced

1 tablespoon lemon juice

1 package (9-1/2 ounces) Italian-style spaghetti sauce mix, prepared according to package directions

2 ounces Mozzarella cheese, sliced

Grease a 1-1/2 quart shallow baking dish. In a bowl combine the bread crumbs, 2-tablespoons Parmesan cheese, oregano and pepper. Mix well. Dip the turkey slices in egg and coat with the crumb mixture. In a large skillet sauté the turkey in 2-tablespoons butter until browned, about 5 minutes. Remove to baking dish. Sauté the mushrooms in the remaining 3-tablespoons butter and lemon juice until tender, about 5 minutes. Arrange the mushrooms over the turkey. Pour the spaghetti sauce over the mushrooms. Sprinkle with remaining 2-tablespoons Parmesan cheese. Bake at 350-degrees for 25 minutes. Top with Mozzarella cheese. Bake for an additional 10 minutes or until cheese is bubbly and lightly browned. Serves: 6.

Steamed Chicken

1 (3-pound) broiler cleaned and cut into pieces

Dash Ac'cent

1 teaspoon salt

1 stalk scallion, chopped

1/2 teaspoon sugar

1 slice fresh ginger, chopped

1 tablespoon cornstarch

2 tablespoons light soy sauce

1 tablespoon sherry

Place the chicken pieces on a heat-proof platter with sides, just large enough for the chicken. The sides have to hold the gravy. Add all of the ingredients and let stand at room temperature for 1/2 hour. Place the platter with chicken in a roasting pan with water to cover 1/3 of the platter. Cover and steam for 30 minutes. Serve hot. Serves 6 at 120 calories per serving.

Peas and pimiento make this dish colorful main dish.

Creamed Chicken

2 cup chicken, cubed & cooked

1 cup cooked peas, drained

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon onion, grated

2 tablespoon pimiento, chopped

1 can condensed cream of chicken or mushroom soup

In a large bowl combine all of the ingredients except for the soup. Cover and let stand in the refrigerator for about 1 hour. Pour the undiluted soup in top pan of double boiler or chafing dish. Add the chicken mixture; blend together. Cover; heat, and serve piping hot on toast. Serves: 6.

Hawaiian Sesame Chicken

Recipe Submitted: Thank you Joan!

Cut up the chicken and skin. Mix well:

3/4 cup cornmeal

1/2 cup flour

1/2 teaspoon

1/2 ground mustard

1 teaspoon ground ginger

1 teaspoon salt

1/2 to 1 teaspoon black pepper

2 tablespoons sesame seeds

1 teaspoon poultry seasoning (optional)

Melt butter to dip the chicken pieces. Dip chicken and roll (or shake) each piece in the dry mix. Bake the chicken on a cookie sheet (or a flat pan) at 375° for 45-50 minutes.

NOTE: You might want to line the pan with foil (bright side up) to prevent sticking.

If you are looking for something a bit unusual to serve for your entrée, this combination of shrimp and chicken should do it for you. If you don’t have shrimp on hand you can substitute fresh or frozen crabmeat for the shrimp. This is truly wonderful served up with wild rice and a nice green salad. If you need to you may halve or double the recipe with the same great outcome.

Shrimp Stuffed Chicken Breast

4 large chicken breast halves, boneless and skinless

1 can (4-ounces) tiny shrimp, drained or (4-ounces) frozen and thawed

1/2 cup celery, finely chopped

2 tablespoons onion, finely chopped

1 can (10-3/4 ounce) cream of celery soup, undiluted

1 tablespoon margarine

1/2 teaspoon paprika

Wash and pat dry the chicken. Pound the chicken and turn the inside facing up. In a small bowl combine the shrimp, celery and onion. Mix well. Place 1/2 of the shrimp mixture in a small bowl and combine with 1/2 of the soup. Mix well. Spread on the chicken breast. Roll the breast up and secure with toothpicks. Heat the oven to 350-degrees. Place the margarine in an 8-inch baking dish and place in the oven to let the margarine melt. Place the chicken in the baking dish; roll the pieces over to coat in the margarine. Cover the dish. Bake at 350-degrees for 30 minutes. Remove from the oven and drain off excess liquid. In a bowl combine the remaining ingredients with the soup and mix well. Spoon the mixture over the chicken. Place back into the oven, uncovered and bake an additional 10 to 15 minutes or until the chicken is tender. Remove the toothpicks and sprinkle the chicken pieces with paprika. Stir the sauce in the pan and spoon over the chicken. Serves: 4 at 326 calories per serving.

Easy Chicken Pie

3 cups cooked, diced chicken

1 (10-ounce) pkg. frozen mixed vegetables

1 (10-3/4 ounce) can Cream of Chicken Soup

1 cup chicken broth

1/4 teaspoon pepper

1 cup Bisquick

3/4 cup milk

1/4 cup margarine, melted

Preheat oven to 400-degrees. In 2-quart shallow baking dish, spread the chicken and vegetables on the bottom. In a small bowl combine the soup, broth, and pepper and mix well. Pour over chicken mixture. In another bowl, combine the Bisquick, milk and butter; stir until smooth. Pour over the other ingredients. Bake for 45 to 50 minutes or until golden brown. Serves 4 - 6.

This is a wonderful soy marinade of Japanese origin. It will give your chicken legs a flavorsome, burnished coating. If the weather is too cold for grilling you can also broil the chicken the same way.

Chicken Legs Teriyaki

4 whole chicken legs, thighs attached

Marinade:

1/2 cup soy sauce

2 tablespoons honey

2 teaspoons fresh ginger grated or 1/2 teaspoon ground ginger

1 clove garlic, minced

3 tablespoons dry sherry, optional

Green onions, slivered, for garnish

Watercress or parsley, for garnish

Wash and pat dry the chicken with paper toweling. Place the chicken in a shallow glass bowl. Combine all of the ingredients except for the green onion slivers and watercress, for the marinade and mix well. Pour the mixture over the chicken. Cover and refrigerate for several hours or overnight. (Best if let stand over night). When ready to prepare, remove the chicken from the marinade. Place on the grill approximately 6-inches above glowing coals touched with gray ash. Grill until well browned on both sides. Turn once during cooking. Your cooking time should be approximately 30 to 40 minutes in all and the meat near the thigh bone should no longer be pink when tested. Garnish the chicken with watercress or parsley and green onions. Serves: 4 at 82 calories per serving.

This recipe is very good and worth the time it takes to prepare. Serve with dinner rolls and a gelatin salad.

Chicken Divan

4 chicken breasts

1/2 onion, chopped

1 bay leaf

2 ribs celery, chopped

Salt and pepper

2 packages frozen broccoli spears

Lemon juice

1 can cream of chicken soup

1 cup mayonnaise

1 cup sour cream

1 small can mushrooms

1/2 teaspoon curry powder

2/3 cup grated cheddar cheese

Combine the chicken breasts, onion, bay leaf, celery, salt and pepper, in a large stock pot. Cover with water and bring to a boil. Boil 45 minutes. Let chicken cool, then skin and debone. Breaking the chicken into chunks. In a large saucepan cook the broccoli spears until just tender. Drain and sprinkle liberally with lemon juice. Line the broccoli in the bottom of a rectangular casserole dish, placing the flowers on the outside. Top with the chicken pieces. In a small bowl combine the chicken soup, mayonnaise, sour cream, mushrooms, and curry powder. Mix well. Pour the mixture over the chicken and broccoli, leaving the floweret’s uncovered. Top the sauce with grated cheese and bake 30 minutes at 325-degrees.

Hi Linda. A little while ago one of the news letter members was looking for a Pepsi chicken recipe. You gave her one using coke. I think this may be the one she was looking for. My mother used to make it in the early eighties which the member also remarked about. I hope this was what she was looking for. Keep up the good work, Renea Braisted (MI)

Pepsi Chicken Thank you Renea!

2 cups Pepsi to 1 cup ketchup.

Chicken pieces

You can make as much sauce as you like with this formula. Than add your chicken pieces

and boil down for about 45 minutes. Sauce will thicken as it boils and will stick to chicken.

Fried Chicken With Cream Gravy

1 (3-pound) broiler-fryer, cut up

Salad oil

1/4 cup flour

1/2 cup light cream

Salt

Pepper

1/2 cup milk

Wash the chicken; pat dry with paper towels. In clean paper bag or plastic bag, combine the flour, 1 teaspoon salt, and 1/8-teaspoon pepper. Add the chicken pieces, a few at a time, and shake until well coated. Save any remaining flour mixture. Pour the salad oil to 1/4-inch depth in large skillet, and heat slowly. Add the chicken, and fry until golden brown. Reduce heat, and cook, covered and turning chicken occasionally, 30 to 35 minutes, or until tender. Remove cover, and cook for about 5 minutes longer, or until chicken is crisp. Remove the pieces to a warm platter; and keep warm. In a small bowl, mix 1 tablespoon reserved flour mixture with cream and milk until smooth. Carefully drain all fat from skillet, leaving browned bits in bottom. Gradually stir cream mixture into skillet. Bring to boiling, stirring constantly, to dissolve browned bits; boil gently 1 minute. Season to taste with salt and pepper. Makes 4 servings.

Lime Chicken

1/4 cup fresh parsley, chopped

1/2 teaspoon pepper

1/2 teaspoon grated lime

2 tablespoon lime juice

1 cup dry white wine

6 chicken breasts, boned and skinned

In a shallow dish combine the first 5 ingredients. Add the chicken. Marinate 1 hour; turn once.

Spray the grill with Pam. Grill 5 minutes on each side. Baste occasionally with marinade.

Calories per serving: 146.

Wild Turkey & Rice
2 cups water
1/4 cup raisins
3/4 cup wild rice
1/2 apple
2 slices bacon
1/4 cup onion
1 cup wild turkey meat
1 stalk celery
1 teaspoon chicken base
1/2 carrot
3 tablespoons Soy Sauce
1/4 cup peas
1/4 cup fresh parsley, chopped
1/2 cup fresh mushrooms
1/4 cup slivered Almonds
Pepper

This is a great recipe for left over wild turkey, or you will have to cook and chop some

wild turkey meat. In a large saucepan, bring the water to a boil, add the wild rice (native

northern Wisconsin Wild Rice is the best and cooks in about twenty minutes), reduce the

heat and simmer until the rice is fluffy following the package directions. Stir occasionally

and make sure the rice doesn't cook dry. Drain if necessary and set aside. Cook bacon

in large deep skillet until brown. Dry bacon on paper toweling, chop and return to skillet,

retaining bacon drippings in skillet. Add the chopped onion, diced celery, chopped carrot,

peas, sliced mushrooms, almonds, raisins and cored and cubed apple to the skillet and

cook slowly over medium heat until tender. Stir continuously. Add the cooked wild turkey

breast meat that has been chopped, chicken base, soy sauce, parsley and pepper to taste.

Fold in wild rice and serve hot.

Back to top

Quick Chicken Casserole
2 cups chicken, cubed
1 can chicken soup
1 can cream of celery soup
1/2 cup water
1/2 teaspoon salt
1 (32-ounce) package Tater Tots
1 (16-ounce) package frozen vegetables
1 cup Cheddar cheese, shredded

In a bowl combine the soups, water, and salt; and mix well. In a greased 9 x 13-inch

baking dish, put a third of the soup mixture, then layer half of the tater tots, half of the

vegetables and half of the chicken. Repeat the layers and put the last 1/3 of soup on

top. Sprinkle the cheese over all. Cover and bake at 350-degrees for 60 minutes.

Uncover and brown for 5 to 10 minutes.

Back to top

Roast Goose with Apple Stuffing
1 goose (8 to 10 pounds)
6 cups soft bread crumbs (about 9 slices bread)
1/4 cup butter or margarine, melted
1-1/2 teaspoons fresh sage, chopped
1/2 teaspoon dried sage leaves
3/4 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium tart (3 cups) cooking apples, chopped
2 medium (1 cup) stalks celery (with leaves), chopped
1 medium (1/2 cup) onion, chopped
1/4 cup all-purpose flour, if desired
2 cups water or 2 cups chicken broth, if desired

Preheat the oven to 350-degrees. Trim the excess fat from the goose. Combine the

remaining ingredients except flour and water. Toss to mix. Fill the wishbone area of

the goose with the stuffing first. (Do not over pack the stuffing will expand while cooking.)

Fasten the opening with skewers, and lace with string. Pierce the skin all over with fork.

Fasten the neck skin to the back with a skewer. Fold the wings across the back with the

tips touching. Fill the body cavity lightly with the stuffing. Place the goose, breast side up,

on rack in shallow roasting pan. Insert a meat thermometer so the tip is in the thickest part

of the inside thigh muscle and does not touch the bone. Roast uncovered 3 to 3-1/2 hours,

removing the excess fat from the pan occasionally during the roasting process, until the

thermometer reads 180-degrees and the juice of the goose is no longer pink when the

center of the thigh is cut. Place a tent of aluminum foil loosely over the goose during the last

hour to prevent the excessive browning. Place the goose on a heated serving platter. Let

stand for 15 minutes for easier carving. Prepare the gravy from drippings if desired. Skim

the fat from the drippings. Pour 1/4-cup of the drippings into a 2-quart saucepan; stir in the

flour. Gradually stir in the water or broth; heat to boiling, stirring constantly. Boil and stir for

1 minute; reduce the heat to medium. Cook; stirring constantly, until thickened. Serve the

goose with apple stuffing and gravy. Serves: 8.

Recipe Submitted: Joyce in southern Illinois

Source: Personal Collection

Thank you Joyce!

Secret-Marinade Grilled Chicken

1 cup vegetable oil

2 cups lemon-lime flavored carbonated beverage

1 cup soy sauce

1-1/2 teaspoons garlic powder

12 to 16 pieces of chicken, your choice, with or without skin

Salt and pepper to taste

In a large, non-metallic bowl, combine the oil, lemon-lime beverage, soy sauce and garlic powder, mixing well. Salt and pepper chicken and place chicken into the marinade. Cover bowl and marinate overnight in the refrigerator. Grill over medium-high heat, turning frequently and basting with marinade. Cook chicken until no longer pink and juices run clear. Discard any remaining marinade. Makes 6 to 8 servings.

Recipe Submitted: Thank you Joyce B.

This 3-ingredients recipe will be a hit with your family.

Chicken Dish

1 fryer, cut into serving pieces

1 cup of cola soda drink

1 cup of ketchup

Season the chicken. Mix cola and ketchup and pour over chicken.

Bake at 350 degrees for 1 to 1-1/2 hours.

Turkey and Swiss Casserole

1 (10-ounce) package frozen green beans

2 cups cooked turkey, chopped

1 cup (4-ounce) Swiss cheese, shredded

1 ea (10-3/4 ounce) can cream of chicken soup

1/8 teaspoon ground nutmeg

1 cup biscuit mix

1 egg, beaten

1/4 cup butter or margarine, melted

2 tablespoons milk

1 tablespoon fresh parsley, chopped

Cook the green beans according to the package directions, with no seasonings. Remove from heat and drain. Add the turkey, cheese, soup, and nutmeg; stir well. Spoon the mixture into a greased 1-1/2 quart casserole dish. Place the biscuit mix in a medium-sized bowl. In another bowl combine the egg, butter, and milk; add to the biscuit mix, stirring until just blended. Spoon the biscuit mixture around the edge of the casserole, leaving the center open. Sprinkle parsley in the center of the casserole. Bake at 350-degrees for 25 to 30 minutes. Serves 4.

Mushroom Chicken and Rice Casserole

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup milk

1-1/4 cups uncooked rice

1 small can of mushroom slices

1 packet, Lipton onion soup mix

6 boneless chicken breast halves

In large bowl, combine the soups and milk. Mix until well blended. Remove half cup of the soup mixture, and set aside. Add the rice, mushrooms with their liquid, and half of onion soup mix in the remaining soup mixture. Blend well. Pour this mixture into 9 x 13-inch pan, and place chicken breast halves on top. Spoon the reserved soup mixture over the chicken. Sprinkle with the remaining onion soup mix. Cover with aluminum foil. Bake at 350-degrees for 1 hour, remove foil, bake for an additional 15 minutes. Serves 6.

Sesame Chicken Kabobs

2 whole chicken breasts, skinned, boned & cut into 1-inch pieces

1/4 cup soy sauce

1/4 cup Russian reduced-calorie salad dressing

1 tablespoon sesame seeds

2 tablespoons lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1 large green pepper, cut into 1-inch pieces

2 medium onions, cut into eighths

3 small zucchini, cut into 3/4-inch pieces

1 pint cherry tomatoes

Vegetable cooking spray

Place the chicken in a shallow container, and set aside. In a jar, combine the next 6 ingredients; cover tightly, and shake vigorously. Pour the mixture over the chicken; cover and marinate in the refrigerator at least 2 hours. Remove the chicken from the marinade, reserving marinade. Alternate the chicken and the vegetables on skewers. Coat the grill with cooking spray. Grill the kabobs about 6-inches from medium-hot coals for approximately 15 to 20 minutes or until chicken is done, turning and basting often with marinade. Yield: 6 servings at approximately 156 calories per serving.

Apricot Chicken 2

3 to 4 chicken breasts

Flour

Salt

Pepper

1 onion, chopped

1 package French onion soup mix

1 can apricot nectar

2 tablespoons Russian dressing

Wash and pat dry the chicken breast. Coat the chicken in flour, salt and pepper to taste and

place in a casserole dish. Sprinkle the chopped onion over the top. Pour the packet of French

onion soup mix over the top of onions. In a small bowl combine the apricot nectar with the Russian dressing and mix well. Pour the mixture over the chicken. Bake at 350-degrees for 1-1/2 hours.

Chicken Enchiladas Casserole

4 chicken breasts, cooked and shredded

12 corn tortillas

1 can cream of mushroom soup

1 can green chili enchilada sauce

2 cups Cheddar cheese, shredded

In a saucepan, combine the cream of mushroom soup, cream of chicken soup, and enchilada sauce. Heat through. Add the chicken. Spray a 9 x 13-inch baking pan with cooking spray. Place 6 tortillas in the pan. Add 1/2 of the sauce mixture. Sprinkle with 1/2 of cheese. Repeat with the remaining ingredients. Bake at 350-degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes. Serves 6 to 8.

Creamy Baked Chicken Breasts

4 whole chicken breasts, split, skinned, and boned

8 (4 x 4 inch) slices of Swiss cheese

1 (l0-3/4 ounce) can cream of chicken soup, undiluted

1/4 cup dry white wine

1 cup herb-seasoned stuffing mix, crushed

1/4 cup butter or margarine, melted

Arrange the chicken in a lightly greased 13 x 9 x 2-inch baking dish.

Top with the cheese slices. In a bowl combine the soup and wine, stirring well.

Spoon the sauce evenly over the chicken and sprinkle with the stuffing mix.

Drizzle the butter over the crumbs; bake at 350-degrees for 45 to 55 minutes. Serves: 8.

One-Pan Potatoes & Chicken Dijon

4 medium potatoes, sliced 1/4-inch thick

1 pound boned and skinned chicken breasts, sliced

1/2-inch thick 2 tablespoons vegetable oil

1/4 cup prepared honey-Dijon barbecue sauce

1 teaspoon dried tarragon

Microwave the potato slices for 8 to 10 minutes, or until tender.

While the potatoes cook, in a large skillet toss and brown the chicken in

oil over high heat for 5 minutes. Add the potatoes; sauté and toss until

the potatoes are lightly browned. Add barbecue sauce and tarragon, and

toss until heated through. Servings: 4

Chicken in Mustard Sauce

2 teaspoons oil

2 chicken breast fillets, skin removed

3 spring onions, trimmed and halved

1/2 cup mayonnaise

1 tablespoons chicken stock

1 teaspoon grated lemon rind

1 tablespoon Wholegrain or Dijon Mustard

Fresh ground black pepper, to taste

Heat the oil in a skillet. Add the chicken and spring onions. Cook the fillets for 3 to 4 minutes

on each side or until cooked through. Transfer the fillets to heated serving plates. Remove the

pan from heat, add the mayonnaise, chicken stock, lemon rind and mustard to pan. Season to

taste with the pepper, stirring to combine ingredients. Spoon the mustard sauce over the cooked

chicken and serve accompanied by salad or fresh vegetables. Serves 2

This is a really easy dish to prepare. Serve over rice or noodles.

The soup will make a wonderful gravy.

Chicken with Swiss Cheese

4 medium chicken breasts

4 slices Swiss cheese

1/4 cup red wine or water

1 can cream of chicken soup

1 package Pepperidge Farm dressing crumbs

Rinse and pat dry the chicken breasts and place in a baking dish that has been sprayed with cooking spray. Place one slice of Swiss cheese onto each chicken breast. In a small bowl combine the cream of chicken soup and red wine or water. Mix well and pour over the chicken. Sprinkle the stuffing crumbs evenly over all. Bake at 375-degrees for 25 to 30 minutes, or until the chicken is done. Serves 4

Chicken Stir-Fry

2 boneless, skinless chicken breasts

1 box long grain and wild rice

1 tablespoon olive oil

1 cup broccoli florets

2 cloves garlic, crushed

1/8 teaspoon pepper

1 teaspoon reduced-sodium soy sauce

1 cup cauliflower florets

1 teaspoon Worcestershire sauce

1/8 teaspoon tarragon

1 cup carrots, sliced

1 cup zucchini, sliced

1 cup mushrooms, sliced

Cut the chicken into 1-inch pieces. In a large skillet or wok sauté the chicken pieces

in oil with the crushed garlic. Add the soy sauce, Worcestershire sauce, pepper, and

tarragon. Cook the rice according to instructions on box. Add the chopped vegetables

to the chicken. Stir occasionally. Simmer covered until the vegetables are tender. Add

the cooked rice and continue to cook for 5 to 10 minutes.

Easy Chicken and Dressing for Two

2 chicken breasts

1 quart day old bread, torn into large pieces

1 egg, slightly beaten

1 small onion

1 tablespoon celery, finely chopped

1/4 teaspoon baking powder

1/2 cup chicken broth

Salt & pepper to taste

Combine the day old bread, egg, onion, celery, baking powder, chicken broth.

Mix well and pour into well greased 2-quart casserole dish. Place the chicken

pieces on top of the mixture. Lightly salt and pepper. Cover tightly with foil.

Bake at 350-degrees for 1- 1/2 to 2 hours, removing the foil for the last 30 minutes.

While cooking, the chicken sinks into dressing, keeping the meat moist and giving

both a wonderful flavor.

Baked Chicken Parmesan

5 tablespoons unsalted butter, melted

1 tablespoon Dijon or dry mustard

3/4 cup dried bread crumbs

1/2 cup Parmesan cheese, freshly grated

2 tablespoons fresh parsley, chopped

1 teaspoon dried basil

8 Chicken thighs, or 3 whole chicken breasts, bone in, split.

Preheat the oven to 400-degrees. Lightly grease a 9 x 15-inch baking dish. In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered for 45 minutes. Serves 6.

This recipe is wonderful served with rice or noodles and a tossed salad.

Chicken Diane

6 boneless, skinless chicken thighs or breast halves

1/4 cup butter

1 medium onion, chopped fine

1/3 cup fresh parsley

1/4 cup steak sauce

1/4 cup dry sherry

1 tablespoon Worcestershire sauce

1 tablespoon Dijon-style mustard

In a large skillet, heat half of the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove the chicken to a warm plate and keep warm. In the same skillet, heat the remaining butter. Add the onion and sauté until translucent, approximately 2 minutes or less. Reduce the heat and add the remaining ingredients, except for the chicken. Cook; stirring occasionally; until heated through. Return the chicken to the skillet and turn to

coat with the sauce.

Crispy Chicken Schnitzel

1 envelope Extra Crispy Original Recipe Shake n Bake coating mix

1/3 cup light cheese, grated

¼ cup mayonnaise

2 tablespoons milk

4 boneless, skinless chicken breasts, pounded

Combine coating mix and cheese together on a plate. In a small bowl combine the mayonnaise and milk. Mix well. Dip the chicken in dressing mixture, then into coating mix. Place on a lightly greased baking sheet. Bake at 400-degrees for 12 minutes or until done. Serve with small red potatoes. 243 calories. fat 7.1 grams

Stir-Fry Primavera

1 pound beef or chicken strips

1 tablespoon bouillon granules or 3 cubes (chicken, beef, or vegetable

flavor)

2 cups fresh or frozen vegetables

1/2 cup water

In a large skillet, stir-fry the beef or chicken until brown. Add the water, bouillon, and vegetables. Cook and stir until the vegetables are tender-crisp.

Chicken & Brown Rice Pilaf

3-1/2 cups chicken stock

1-1/2 cups long grain brown rice

1/2 cup raisins

1 cup fresh orange juice

3 tablespoons olive oil or sesame oil

1/2 teaspoon fresh ground ginger

1/2 cup green onions, chopped

8 chicken legs

1/2 cup grated orange zest

1/2 cup pine nuts

2 tablespoons fresh mint, finely chopped

Preheat the oven to 350-degrees. In a 1-1/2 quart ovenproof casserole or baking dish, combine 3-cups of the chicken stock and the brown rice. Add salt and pepper if desired. Cover and place in the oven for 40 minutes. Meanwhile, in a small bowl combine the raisins and orange juice and set aside to soak. Warm the oil in a sauté pan over medium heat. Stir in the ginger and onions and sauté for 1 minute. Add the chicken legs and sauté, turning as they become golden, approximately 3 to 4 minutes on each side. Remove the chicken; set aside. Pour off the excess oil from the pan. Add the remaining 1/2-cup stock and bring to a boil. Deglaze the pan by stirring to dislodge any browned bits. Remove the casserole from the oven and gently stir the onion-stock mixture into the rice. Mix in the raisins, orange juice, zest and pine nuts. Add the chicken, cover and return to the oven. Bake for an additional 30 minutes. Sprinkle with the mint and serve directly from the casserole dish. Serves: 4 to 6

Southern Sunday Chicken

1/2 cup all-purpose flour

1 teaspoon paprika

1/4 to 1/2-teaspoon dried thyme

1/4 teaspoon celery seed

1/4 teaspoon pepper

1/8 teaspoon garlic powder

4 boneless skinless chicken breast halves

2 teaspoons butter or margarine

1/4 cup onion, chopped

1/4 cup celery, chopped

3 fresh mushrooms, sliced

1 can (14.5 ounce) chicken broth

3 tablespoons all-purpose flour

1 cup evaporated milk

Hot cooked noodles

In a large re-sealable bag, combine the first six ingredients. Cut the chicken pieces into thirds,

place in the bag and shake to coat. In a large nonstick skillet, melt the butter. Brown the chicken

on all sides, remove and keep warm. Add the onion, celery, and mushrooms; cook until tender.

Return the chicken to the skillet; add the broth. Cover and simmer for 15 minutes. In a small bowl,

whisk the flour and milk until smooth. Add to the pan; cook and stir for 2 minutes or until thickened

and bubbly. Serve over hot cooked noodles.

Greek Chicken Casserole

1-1/2 teaspoons olive oil

1 medium yellow onion, halved and sliced

2 cloves garlic, chopped

1 pound skinless boneless chicken breast, cut into 6 pieces

1 zucchini, chopped

14-1/2 ounces canned tomatoes with juice

1 teaspoon dried oregano

2 bay leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Feta cheese, crumbled

Preheat the oven to 400-degrees. Heat the oil in a Dutch oven or large oven-proof skillet.

Sauté the onion and garlic for approximately 5 minutes over medium-high heat until the

onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and continue to cook for 10 minutes. Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes. Top with Feta cheese and place, uncovered, in the oven for 15 minutes. Serves: 4.

Turkey - Asparagus Casserole

2-1/2 cups cooked turkey, chopped

1 (10-3/4 ounce) can Cream of Mushroom Soup

1 (10-3/4 ounce) can Cream of Celery Soup

1/4 cup plus 2-tablespoons slivered almonds, toasted

1 (10-ounce) package frozen asparagus, thawed, drained, and cut in

1-inch pieces

1/4 cup pimiento, drained & chopped

1 (2-3/4 ounce) can French-fried onion rings

Combine the first 4 ingredients in a large bowl; stir well. Spoon half

of the mixture into a greased 8-inch square baking dish. Combine the

asparagus and pimiento; stir gently. Sprinkle over the mixture in the

baking dish. Spoon the remaining turkey mixture on top. Cover and

bake at 350-degrees for 35 minutes; uncover. Sprinkle with the onion

rings and bake, uncovered, for an additional 10 minutes. Serves 4.

Honey-Lime Chicken

1 (20-ounce) can pineapple slices

2 whole chicken breasts, split

4 cloves garlic, crushed

Salt, to taste

1/4 cup honey

2 tablespoons soy sauce

4 tablespoons fresh lime juice

2 teaspoons cornstarch

grated lime peel

Drain the pineapple, reserve 2-tablespoons juice. Rub the chicken with the garlic, sprinkle with salt. Broil or gill chicken until cooked. Combine the reserved pineapple juice, honey, lime juice, soy sauce and cornstarch in saucepan. Cook, stirring, until thickened. Add the pineapple to the sauce. Cook until heated. Spoon the sauce and pineapple over the chicken, sprinkle with lime peel. Serve with rice.