HOT CHICKEN SALAD

4 c. diced chicken (6 breasts, baked)

2 c. diced celery

1/3 c. mayonnaise

1 can cream of mushroom soup

1 sm. jar chopped pimiento

1 can sliced water chestnuts, drained

1 tsp. salt

1 tsp. chopped onion

3 tsp. lemon juice

1 c. grated cheese

1 c. crushed potato chips

1/2 c. slivered almonds



Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese,
potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be
bubbly. 

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CHEDDAR CHICKEN

1 (10 oz.) frozen chopped broccoli

2 whole chicken breasts

4 tbsp. butter

1/2 lb. shredded mild cheddar cheese

1/3 c. milk

2 tbsp. sliced almonds



Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes,
brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1
quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over
chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees,
until heated through.

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CHICKEN CASSEROLE

1/3 c. margarine

1/3 c. flour

1 c. broth

1 c. milk

Salt & pepper to taste

1 tbsp. chopped onion

3 c. cut up chicken

1 can whole kernel corn

3/4 c. grated sharp cheese

1/4 c. pimiento



Make white sauce (first 6 ingredients). Mix all ingredients together and put in casserole
dish. Put buttered bread crumbs on top and bake at 350 degrees until bubbly.

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BUSY DAY CHICKEN & RICE

1 c. uncooked rice

1 chicken, cut up

1 stick oleo

1 pkg. dry onion soup mix

4 c. boiling water

Salt & pepper to taste



preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly
with rice. Arrange chicken pieces on rice. Dot with oleo or margarine. Sprinkle dry
onion soup over all. Salt and pepper to taste. Pour boiling water over all.



Bake 1 hour. If browner chicken is desired brown before placing on rice.

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FESTIVE CHICKEN

2 c. chicken, cooked, chopped

1 box wild rice, cooked

1 med. onion, chopped

1/2 c. mayonnaise

1 can French green beans or 1 pkg. broccoli, cooked

1 can celery soup

1/2 c. water chestnuts (optional)

2 tbsp. chopped pimiento (optional)



Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.

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PARMESAN CHICKEN

1 c. crushed Ritz crackers

3/4 c. Parmesan cheese

4 boneless chicken breasts

1/4 c. melted margarine



Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip
boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll
chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at
350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last
1/2 hour. Increase recipe according to needs.

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CHICKEN POT PIE

2 c. chicken (1 fryer or 4 breasts)

1 (20 oz.) pkg. frozen mixed vegetables

2 cans cream of chicken soup

1 c. chicken broth



--TOPPING--



1 c. self rising flour

1 stick margarine

1 c. milk



Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast
may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased
casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or
until golden brown.

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CHICKEN CASSEROLE

1 fryer or chicken breast (stewed)

2 cans cream of chicken soup

1 pkg. Pepperidge Farm dressing mix

1 c. chicken broth

1 c. milk



Remove skin and bone from stewed chicken. Place in bottom of 13"x9" baking dish.
Cover with chicken soup. Prepare dressing as directed on package. Place over
chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minutes.

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CHICKEN BENGALI

1 tbsp. margarine

1 1/2 tsp. flour

1 1/2 tsp. Worcestershire sauce

1 tsp. powder mustard

1/2 tsp. curry powder

1 1/2 lbs. chicken thighs, skinned




Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat
until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth.
Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until
chicken is brown, baste with juice every 20 minutes. Weight Watchers.

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CHICKEN SPECTACULAR

3 c. cooked chicken

1 pkg. Uncle Ben's Wild White Rice, cooked

1 can cream of celery soup

1 med. onion, chopped

2 c. French style green beans, drained

1 c. Hellmann's mayonnaise

1 c. water chestnuts, diced

1 med. jar sliced pimientos (for color, if desired)



Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to
30 minutes. (To freeze, do not cook before freezing.) 

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GOURMET CHICKEN

1 c. uncooked rice

1 can mushroom soup

1 can onion soup

1 can water

1 frying size chicken or breasts (can cut boned breasts into sm. pieces)

Salt & pepper to taste



Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix
slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix.



Bake at 325 degrees 1 hour and 15 minutes.



 When using big chicken pieces, turn when browned on one side.

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CHICKEN WITH PORT

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove
Vineyards 1986. Napa Valley.



2 tbsp. vegetable oil

2 tbsp. butter, room temperature

1 c. thinly sliced onions

6 lg. boneless chicken breast halves

Salt, freshly ground pepper to taste

4 cloves garlic, minced

1 c. tawny port (such as Fonseca Bin #27)

1/2 c. heavy cream

1/4 c. chopped parsley, to garnish



In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring
frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on
each side, or until golden brown on outside and cooked through on inside. Season with
salt and pepper.



Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to
skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port
and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until
lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices.
Serve with sauce; garnish with parsley.

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CHICKEN IN WINE SAUCE

1 pkg. boneless chicken breasts

1 pkg. Stove Top stuffing

2 cans cream of chicken soup

1/2 c. white wine

1/4 c. water



Cook chicken breasts until done. While chicken is cooking, prepare the stuffing
according to package directions. When chicken is done, cut into bite-sized pieces and
place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the
prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. Freezes well.


and can be prepared ahead without baking. Bake after freezing and prior to serving.
Serves 6. 

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CHICKEN IN WINE

6 chicken breast halves, skinless

1 can whole white onions

1 can cream of mushroom soup

1/4 c. sherry

1/4 lb. Cheddar cheese, grated



Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate cheese
over top. Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees.

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CHICKEN ORIENTAL

1 c. cream of mushroom soup

1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained

1 tbsp. soy sauce

2 c. Swanson chunk white chicken

1 c. each sliced celery, green onions & green pepper

1/2 c. sliced radishes

1 c. sliced water chestnuts



In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients.
Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy
sauce. Makes about 5 1/2 cups.

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CHICKEN CUTLETS

Chicken, cutlets or pieces, whatever

Swiss or muenster cheese

1 can cream of chicken soup

1/2 can water

1 pkg. stuffing mix

Butter or margarine



Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or
muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of
water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by
seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes
at 325 degrees.

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SAUSAGE - CHICKEN DISH

1 lb. sausage

1 lb. chicken breasts

1 lg. can crushed tomatoes

1 pkg. dry onion soup mix

1 pkg. frozen spinach or broccoli (defrosted)

2 chicken bouillon cubes

Salt, pepper & garlic powder to taste



Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the
remaining ingredients. Simmer until done. Serve with noodles.

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CHICKEN ROLL UPS

4 boneless & skinless chicken breasts, pounded thin

Cream cheese

Garlic powder

Parsley

Chives

8 slices bacon



Spread a layer of cream cheese on the inside of the chicken breast. Season to taste
with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of


bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or
until done. Broil last 5 minutes to brown bacon.

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CHICKEN ALA BELGIQUE

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne

3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets,
salted, peppered & floured.



Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes.
Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove
chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir
until heated through and slightly thickened. Pour over meat. Serve with rice.

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OVEN BAKED BARBECUE CHICKEN

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5
minutes. Then add ingredients listed below.



1 c. catsup

2/3 c. chili sauce

4 tbsp. brown sugar

4 tbsp. chopped onion

2 tbsp. Worcestershire sauce

2 tbsp. prepared mustard

2 tsp. celery seed

1/2 tsp. salt

Dash of Tabasco (optional)


6 thin slices of lemon



Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350
degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and
sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20
minutes.

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GINGER PEACHY CHICKEN

2 lg. chicken breasts, split

1 (18 oz.) can peach halves

2 tsp. honey

2 tbsp. peach juice

1/2 tsp. garlic salt

1/2 tsp. ground ginger



Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice
and honey over the top.


Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4
persons.

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PECAN CHICKEN WITH DIJON MUSTARD

Chicken cutlets

Dijon mustard

Pecans crushed

Bread crumbs

Butter

Light cream

2 chicken bouillon cubes



Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread
crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb
mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish.



--CREAM SAUCE--



1/8 c. flour


2 tbsp. butter

1 c. light cream

2 bouillon cubes

1 tsp. Dijon mustard



Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce
thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If
sauce should get too thick, add more cream and Dijon to taste.)

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CHICKEN OF PUERTO RICO

1-3 lb. chicken pieces

1 tbsp. salt

1 bay leaf

1 c. olive oil

4 tbsp. butter

1/2 lb. sliced onions

1/2 c. vinegar



Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken.
Add butter, bay leaf and vinegar. Cover and cook until done over low heat.

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CHICKEN PARMESAN

4 half chicken breasts (skinned & boned)

2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes

2 tbsp. cornstarch

1/2 tsp. oregano or basil crushed (I use basil)

1/4 tsp. hot pepper sauce (Tabasco sauce)

1/4 c. grated Parmesan cheese



Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven.
Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly
until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes
uncovered. Makes 4 servings.

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MOZZARELLA CHICKEN

1 lb. boneless chicken breast cutlets

1 egg, beaten

Flavored bread crumbs

1 tbsp. olive oil

1 tbsp. margarine

3/4 c. chicken broth

1/4 c. water

3 tbsp. lemon juice

4.8 oz. mozzarella cheese, shredded



Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread
crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13
inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken.
Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts.
Serves 4.

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RASPBERRY CHICKEN

4 lb. fryer in pieces

2 c. fresh or frozen raspberries

2 tsp. cornstarch

1/2 c. sugar

1/2 c. cranberry-raspberry cocktail

1/8 tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. nutmeg



Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350
degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a
saucepan. Pour over the chicken and cook 1/2 hour more. 

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CHICKEN AND CRAB VALENTINE

Mix together: 3 c. cooked chicken broken in pieces

2 c. boned crab (2, 4 oz. pkgs.)

8 slices bacon, cooked crisp.



In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the
ingredients below.



1 1/2 c. chicken broth

3/4 tsp. paprika

1 sm. clove garlic

5 drops Tabasco

1/8 tsp. nutmeg

1 1/2 tsp. salt



Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat
through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with
glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2
tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix

with peas and rice. 

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APRICOT CHICKEN

8 pieces boneless, skinless chicken breasts

1 pkg. onion soup mix

1 (8 oz.) bottle French salad dressing

1 can apricot halves (approximately 16 oz.)



Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots.
Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top
chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice. 

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BAKED CHICKEN AND POTATOES

1 fryer chicken , cut up

6 medium unpeeled potatoes, sliced

1 sliced onion

1 can mushroom soup



Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at
350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more. 

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CHICKEN CRESCENT ALMONDINE

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted

2/3 c. mayonnaise or salad dressing

1/2 c. sour cream

2 tbsp. instant minced onion

3 c. cooked, cubed chicken

1 (8 oz.) can water chestnuts, drained and sliced

1 (4 oz.) can mushroom stems and pieces, drained

1/2 c. chopped celery

1 (8 oz.) can crescent dinner rolls



--TOPPING--



2/3 c. shredded Swiss or American cheese

1/2 c. slivered almonds

2 tbsp. melted butter



In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken,
water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and
bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent
dough and separate into two rectangles, trimming to fit dish. Place dough rectangles
over hot chicken mixture.



Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at
375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings. 

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CHICKEN AND DUMPLINGS

 1 large chicken



Place chicken in stewing kettle with a handful of parsley, a good dash of poultry
seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to
the pot and steam 10 minutes.



--DUMPLINGS--



2 c. flour

4 tsp. baking powder

2/3 c. milk

1/2 tsp. salt

2 tsp. butter



 Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out
very thin and cut in strips one inch by two inches. Drop in hot broth.

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CHICKEN AND RICE

1 cut-up chicken

1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant)

1 can cream of celery soup

1 pkg. onion soup mix

2 soup cans water



Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup
mix on top. Mix soup and water, pour over chicken.



Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken

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CHICKEN WITH SAGE CORN - BREAD CRUST

4 skinned and boned chicken thighs

1/8 tsp. salt and pepper

1 tbsp. plus 1 tsp. Dijon mustard

1 tsp. olive oil

2/3 c. corn bread crumbs

1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs



Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25
minutes until juices run clear.


In a bowl combine mustard and oil. In another bowl combine crumbs and herbs.
Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and
sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4.
Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g.
Sodium 264 mg. Cholesterol 91 mg. 

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CHICKEN TERI - YAKI

--TERI SAUCE--



4 c. (1 quart) soy sauce (Kikkoman preferred)

1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add
special taste - alcohol evaporates when cooking)

1/2 c. (4 oz.) brown sugar

1 oz. garlic powder

1 tsp. of ANI-NO-MOTO or Accent



Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils
before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove
pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce
and broil other side, or just bake in over for about 35 minutes at 325 degrees.

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CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned

2 tomatoes, cut in pieces (1/2 inch)

1 green pepper, cut in pieces (1/2 inch)

2 tbsp. oil

Mushrooms (optional)



--SAUCE--



1/4 c. corn syrup

2 tbsp. soy sauce

1/2 c. water

1 tbsp. corn starch

1/4 tsp. ground ginger

Pinch garlic powder

2 tbsp. sherry (optional)

Mix together



Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir
occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring
constantly. Continue to boil for 1 minute.


Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

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GLAZED ORANGE CHICKEN

No-stick cooking spray

2 tsp. oil

3 whole chicken breasts, halved, skinned and boned

1 tbsp. cornstarch

2 tsp. sugar

1/4 tsp. marjoram

1/8 tsp. salt

1/8 tsp. onion powder

1 1/4 c. unsweetened orange juice

1 tbsp. grated orange peel



Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat
until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine
cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice;


stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20
minutes or until chicken is no longer pink, turning chicken halfway through cooking and
stirring occasionally. Sprinkle with orange peel.

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HERBED CHICKEN

1 tbsp. olive or vegetable oil

1 medium onion, chopped

1 green or sweet red pepper, chopped

6 lg. fresh mushrooms, thinly sliced

1/3 c. chicken broth

2 tbsp. red wine vinegar

1 (29 oz.) can tomato sauce

2 garlic cloves, minced

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

1 lb. boneless skinless chicken breasts, cut into chunks

2 tbsp. chopped fresh basil or 1 tsp. dried basil

1 tbsp. chopped fresh sage or 1/2 tsp. dried sage

1 lb. dry linguine, cooked and drained

2 to 3 tbsp. grated Parmesan cheese

2 tbsp. chopped fresh parsley



In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until
tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce,
garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25
minutes. Add chicken, basil and sage.



Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly
thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.
Yield: 4 servings.

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ITALIAN CHICKEN CUTLETS

2 whole chicken breasts, skinned, boned, halved

1/4 c. flour

3/4 c. dry bread crumbs

1 tsp. dried oregano leaves

1/4 tsp. salt

1 egg, beaten

1 tbsp. water

1 (8 oz.) can tomato sauce

1/4 tsp. dried basil leaves

1/8 tsp. garlic powder

1/4 c. oil

4 slices (4 oz.) Mozzarella cheese

1/4 c. grated Parmesan cheese



Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound chicken with rolling pin or flat side of meat
mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4
cutlets. Coat chicken cutlets with flour.



In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish,
combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In
small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat
until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over
medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one
side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer
pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.


Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings. 

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LIGHT CAPITAL CHICKEN

2 tbsp. corn oil margarine

4 tbsp. flour

3/4 c. defatted chicken stock

1/2 c. skim milk

1 tbsp. canola oil

3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total

8 oz. fresh mushrooms, sliced, about 3 cups

1 c. each, dry white wine, water

1/2 c. 2% milk


3/4 tsp. salt

1/4 tsp. dried tarragon leaves, crushed

Dash garlic powder

1/4 tsp. freshly ground black pepper

2 tbsp. each, chopped green onions, fresh parsley



Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan.
Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. Add
chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until
it comes to a boil.



Continue to cook 1 minute more; set aside. Melt remaining

1 tablespoon margarine in a large skillet along with canola oil. Add chicken and cook
over medium heat until brown on both sides, about 5 minutes. Remove chicken and
place in baking dish sprayed with non-stick vegetable coating.



Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the
sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir
in 2% milk, salt, tarragon, garlic powder and pepper. Pour over chicken and bake,
uncovered until hot (45 minutes). Sprinkle with green onions and parsley; bake 5
minutes.

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NO PEEK CHICKEN

1 1/2 c. Minute Rice, uncooked

1 chicken, cut up or pieces

1 pkg. dry onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup



Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add
to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice
mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek
or uncover until done.

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SKILLET BARBECUED CHICKEN

Chicken, with or without skin, bone or boneless

2 tbsp. butter

1 tsp. curry powder

1 clove garlic, minced

1 can onion soup

2 tbsp. flour

1 1/2 c. of water

1/2 c. of ketchup

1 tbsp. honey

1 tsp. Worcestershire sauce



In large skillet melt butter with curry powder and garlic. Add chicken and brown.
Remove chicken. Into drippings, stir soup and flour together. Gradually stir in
remaining ingredients. Return chicken to pan. Cover and cook over low heat until
chicken is done. About 1 hour. Serve with rice or noodles.

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SUNDAY DINNER CHICKEN

 8 chicken breasts (boneless and skinless)

1 pkg. chipped beef or 1 jar smoked chipped beef

1 can undiluted cream of chicken soup

1/2 pt. sour cream

(if desired - wrap each piece of chicken with 1 piece of bacon)



Cover bottom of flat, greased baking dish (8x12) with chipped beef. Arrange chicken on
top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3
hours uncovered. Serves 8.



Put into oven when you leave for Sunday School and church. When you get home,
cook vegetables, prepare salad and dinner is on the table in 20 minutes.

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TARRAGON CHICKEN

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness

All purpose flour

4 tbsp. butter, divided

1/2 lb. sliced mushrooms

2 tbsp. all purpose flour

1 c. chicken broth

1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon

1/2 c. half and half

Salt and freshly ground black pepper to taste



2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter.
Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute
mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add
chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season

with salt and pepper. Return chicken to pan and heat through. Sauce should be only
slightly thick. 

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TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin

2 tsp. grated fresh ginger

1 clove garlic, chopped fine

1 medium onion, chopped

1/3 c. soy sauce

1/4 c. sugar

1/4 c. sake 

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QUICK TERIYAKI MARINADE

1 c. soy sauce

1 1/2 - 1 1/4 c. brown sugar

1 tsp. oyster sauce

1 tsp. mirin (sweet rice wine)

1 clove chopped garlic

Grated fresh ginger



Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved.
Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over
charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki


Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is
cooked over charcoal. Baste often. 

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BAKED CHICKEN WINGS foodus

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans
cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.



Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper
and bake at 350 degrees for 3 to 4 hours or until tender. 

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BAKED CHICKEN WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans
cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.



Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper
and bake at 350 degrees for 3 to 4 hours or until tender. 

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BAKED CHICKEN WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans
cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.



Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper
and bake at 350 degrees for 3 to 4 hours or until tender. 

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EASY CHICKEN POT PIE

2 c. diced, cooked chicken

1 med. onion, chopped

4 boiled eggs, grated or chopped

2 cans mixed vegetables, drained

2 cans cream of chicken soup

1 can cream of celery soup

1/2 c. chicken broth



--CRUST--



1 c. sweet milk

1 c. mayonnaise

1 c. self-rising flour



Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over
chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350
degrees for 1 to 1 1/2 hours until golden brown.

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CHICKEN YUM YUM! Food US

CHICKEN YUM YUM!



1/2 pt. sour cream

8 chicken breasts boned

8 slices ham

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1/4 c. sherry cooking wine, opt.




Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in
baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.
(Yum Yum!!) 

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ORIENTAL CHICKEN Food US

ORIENTAL CHICKEN



1 chicken breast, quarter, cut into slivers

1/2 c. onion, sliced

1/2 c. carrots, sliced

1/2 c. mushrooms, sliced

1 tbsp. peanut oil

1 garlic clove

2 tbsp. low, sodium soy sauce



Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.
Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked
through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

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CHICKEN A LA KING Food US

CHICKEN A LA KING



1/4 c. chopped onion

2 tbsp. chopped green pepper

2 tbsp. margarine

1 can cream of chicken soup

1/2 c. milk

1 1/2 c. cooked, cubed, chicken or turkey

2 tbsp. diced pimiento

Dash red pepper



Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken
and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

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WALDORF CHICKEN Food US

WALDORF CHICKEN



6 chicken breasts, boned and skinned

1 c. unsweetened apple juice

1/4 tsp. ground ginger

1 tbsp. cornstarch

2 c. unpared red apples, chopped

2 stalks celery, sliced

3 tbsp. raisins

1 tbsp. sliced green onion

1 tbsp. lemon juice

1/4 tsp. salt, opt.



Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.



Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.

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ROAST CHICKEN WITH ALMONDS Food US

ROAST CHICKEN WITH ALMONDS



10 chicken breast halves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

1 (10 1/2 oz.) can cream of chicken soup

1/4 to 1/2 c. dry white wine, or water or other liquid

Parmesan cheese



Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix
soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top
and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours
uncovered. Serves 8 to 10.

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SICILIAN CHICKEN Food US

SICILIAN CHICKEN



1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mushberries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder

Lite salt and pepper to taste



Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until
slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.



Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).

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BAKED CHICKEN BREASTS Food US

BAKED CHICKEN BREASTS



8 chicken breast halves, skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/3 c. white wine

1 c. Pepperidge herb stuffing mix

1/4 tsp. melted butter or margarine



Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.


Sarah Frederick

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BAKED CHICKEN Food US

BAKED CHICKEN



1/2 c. ketchup

1/2 c. mayonnaise

3 tbsp. minced onion

Bread crumbs or crushed corn flakes

2 to 2 1/2 cut up chicken



Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on
greased pan or roll lined pan.


Bake at 375 degrees for 40 to 45 minutes. 

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HONEY BAKED CHICKEN Food US

HONEY BAKED CHICKEN



3 or 4 lbs. chicken, cut up

1/2 c. margarine, melted

1/2 c. honey

1 tsp. salt

1/4 c. prep. mustard

1 tsp. curry



 Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

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SUNDAY FRIED CHICKEN Food US

SUNDAY FRIED CHICKEN



1 whole chicken or any combo of chicken pieces

1 to 2 c. of flour for coating

Salt and pepper to taste

4 tbsp. butter

4 tbsp. Crisco

2 beaten eggs




Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.



Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

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CHICKEN CACCIATORE Food US

CHICKEN CACCIATORE



1 pkg. chicken

1/4 c. butter

1/2 c. sherry

15 oz. can stewed tomato bits

1 (6 oz.) can mushrooms

1 pkg. Italian dressing mix

1/4 c. chopped green pepper

1 tsp. Italian seasoning

Garlic powder, to taste

Bayleaf



Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice. 

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SWEET & SOUR CHICKEN Food US

SWEET & SOUR CHICKEN



1 frying chicken, cut up

1 tbsp. melted butter

Dash of salt, pepper, ginger

3 celery stalks

1 can pineapple (chunk)

2 tbsp. brown sugar

3 tbsp. water


1 1/2 tbsp. soy sauce

1 tbsp. vinegar

1 tbsp. cornstarch

1 red pepper (optional)



Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.

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QUICK CHICKEN Food US

QUICK CHICKEN



1 can cream of mushroom soup

1 can cream of chicken soup

1 c. milk

5 lbs. cut up cooked chicken

1 pt. sour cream

1 pkg. Pepperidge Farm stuffing mix



Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking
dish alternating with stuffing mix. Bake at 350 degrees for 1 hour. 

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NO - PEEK SKILLET CHICKEN Food US

NO - PEEK SKILLET CHICKEN



2 tbsp. olive or vegetable oil

2 1/2 to 3 lb. chicken, cut into serving pieces

1 (14 oz.) can whole tomatoes, peeled, undrained

1 (4 1/2 oz.) jar sliced mushrooms, drained

1 garlic clove, minced

1 env. Lipton Recipe Secrets onion soup mix

Hot cooked noodles



In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms
and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is
tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom
soup mix would be a delicious substitute in this recipe.

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MARY’S CHICKEN DISH Food US

MARY’S CHICKEN DISH



6 pieces boneless breast of chicken

4 tbsp. olive oil

2 tbsp. butter

1 clove garlic

Breadcrumbs

2 eggs

1 bouillon cube

1 can chicken broth

6 slices of Mozzarella cheese



Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat
olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil
doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so
chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer
until hot. Add Mozzarella cheese to top chicken. 

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LEMON - PARSLEY CHICKEN BREASTS Food US

LEMON - PARSLEY CHICKEN BREASTS



 2 whole chicken breasts, boned & skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. breadcrumbs

2 tbsp. olive oil

1/4 c. parsley, fresh



In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4
inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown
chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

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ITALIAN CHICKEN Food US

ITALIAN CHICKEN



2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pepper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced onion

1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered



Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil,
then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover
and simmer about 1 hour. Serve with spaghetti.

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HONEY SPICED CAJUN CHICKEN Food US

HONEY SPICED CAJUN CHICKEN



Paul Prudhomynes seafood magic

10 oz. pounded chicken breast

Cooked linguini

3 sliced mushrooms

1 diced tomato

2 tbsp. mustard

4 tbsp. honey

3 oz. cream



Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both
sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced
tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5
minutes at medium heat. toss in linguini. Serves 2.

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CHICKEN TIKKA Food US

CHICKEN TIKKA



5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves



Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to
marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken
on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until
cooked through.



Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

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CHICKEN WITH RICE Food US

CHICKEN WITH RICE



3 to 3 1/2 lbs. chicken, cut into serving pieces

1/4 c. butter or margarine

1 1/2 c. instant rice

1 (10 1/2 oz.) can condensed cream of chicken soup

1 c. water

1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube



Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt.
Place chicken pieces into skillet and brown on both sides. Season with salt and pepper.
Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup,
water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto
rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes
or until chicken is done. Makes 4 to 6 servings. 

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CHICKEN POT PIE Food US

CHICKEN POT PIE



3 lb. chicken

1 can French onion soup

1 lg. carrot

1 lg. celery

Flour to thicken gravy

Water

1 double crust



Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery
until done, 1 1/2 to 2 hours.


Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately
overnight. Next day, remove fat from broth as well as carrots and celery. Add onion
soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove
onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at
400 degrees for 30 minutes. 

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CHICKEN DIVAN Food US

CHICKEN DIVAN



3 or 4 deboned chicken breasts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter

1 c. mayonnaise



Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in
greased casserole dish. Place halved chicken breasts on top of broccoli. Combine
soup, mayonnaise and lemon juice. Pour over chicken.


Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes.
Prepare rice or potatoes for 6 people and serve.

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CHICKEN CASSEROLE Food US

CHICKEN CASSEROLE



6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced



Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove
skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan
(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom
of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on
top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with
sharp cheese sliced all over the top. Bake until done.

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CHINESE CHICKEN SALAD DRESSING Food US

CHINESE CHICKEN SALAD DRESSING



2 tsp. sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. mayonnaise

2 tbsp. lemon juice

2 tbsp. oil

2 tbsp. shoyu



Combine all ingredients and mix well. Drizzle over salad just before serving. This is
also a good marinade to pour over skinned chicken the night before grilling it.



For the salad, prepare a green salad, with shredded cooked chicken.

Sprinkle top with dry chow mein noodles.

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MARINADE FOR CHICKEN Food US

MARINADE FOR CHICKEN



1/2 c. shoyu

1/4 c. water

1/3 c. salad oil

2 tbsp. dried minced onion

2 tbsp. sesame seeds

1 tbsp. sugar

1 tsp. ground ginger

1/8 tsp. dried red pepper

3/4 tsp. garlic powder



Mix together all the above ingredients. Marinate chicken parts overnight, turning once,
or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend
to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.
Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

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SEASONING MIX FOR CHICKEN Food US

SEASONING MIX FOR CHICKEN



 2 1/2 tsp. salt

1 1/2 tsp. paprika

1 tsp. onion powder

3/4 tsp. savory

1/4 tsp. coriander

3/4 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. thyme

1/2 tsp. basil, dried crushed sweet



 Mix all ingredients well.

 Makes 2 tablespoons plus 2 teaspoons.

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CHICKEN TORTELLINI SOUP Food US

CHICKEN TORTELLINI SOUP



2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli



Cook chicken in small amount of oil. While meat cooks, chop vegetables and open
cans. Add all of the above ingredients to large kettle except for the tortellini and frozen
broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that
they are not over cooked. Simmer the other ingredients for an hour or however long
you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or
French bread.

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CHICKEN SOUP WITH TINY MEATBALLS Food US

CHICKEN SOUP WITH TINY MEATBALLS



2 lb. stewing chicken

4 c. water

2 1/2 tsp. basil

1/2 lb. sm. onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves



Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic.
Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.
Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring
soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10

minutes.

 --MEATBALLs --



1 c. finely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper



Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to
soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat
into small pieces. Garnish the soup with chicken and serve.

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CHICKEN SALAD SUPREME Food US

CHICKEN SALAD SUPREME



2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

2 c. pineapple chunks

3 c. green grapes


Slivered almonds

3 c. diced celery

2 1/2 c. raw rice

1 qt. mayonnaise



Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat
first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well,
add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in
boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add
mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

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CHICKEN SALAD Food US

CHICKEN SALAD



1 can chicken, chopped (or 5 oz. cooked chicken)

1/2 c. chopped celery

1/3 c. chopped sweet pickle

1 boiled egg, chopped

1/2 c. salad dressing



 Mix and serve.

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CHICKEN AND ALMOND SALAD Food US

CHICKEN AND ALMOND SALAD



1 1/2 c. cooked chicken

3/4 c. diced celery

1 1/2 tbsp. lemon juice

1/2 c. seedless white grapes

1/2 c. almonds

1/2 tsp. dries mustard

3/4 tsp. salt

1/16 tsp. pepper

1/8 c. light cream

1 hard boiled egg, sliced

1/2 c. mayonnaise



Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour
over other ingredients. Delicious!

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HOT CHICKEN SALAD Food US

HOT CHICKEN SALAD



1 1/2 c. cooked chicken, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. bread crumbs

1/2 c. slivered almonds

3 tbsp. lemon juice

3/4 c. mayonnaise

1 can cream of chicken soup

1 stick oleo



Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown. 

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LIGHT CHICKEN SALAD Food US

LIGHT CHICKEN SALAD



3/4 c. light mayonnaise

1/2 tsp. ginger

1/2 tsp. salt

3 c. cooked chicken

1 1/2 c. red seedless grapes

1 c. sliced celery

1/3 c. sliced green onion

1/2 c. broken walnuts



Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

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CURRIED CHICKEN BALLS Food US

CURRIED CHICKEN BALLS



2 (3 oz.) pkg. cream cheese, softened

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chicken

3 tbsp. minced green onion

3 tbsp. minced celery

1 c. finely chopped almonds, toasted



In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen appetizers. 

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CRISPY CASHEW CHICKEN (MADE IN WOK) Food US

CRISPY CASHEW CHICKEN (MADE IN WOK)



2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry



In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg
white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with
cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest securely on edge of wok. Heat oil over
medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken
carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3
minutes. Remove from oil and place on tempura rack to drain and keep warm.


Continue frying remaining chicken pieces. Makes about 32 appetizers.

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BUFFALO-STYLE CHICKEN WINGS Food US

BUFFALO-STYLE CHICKEN WINGS



2 1/2 lb. (12-15) chicken wings

1/4 c. Durkee red hot sauce

1 stick (1/2 c.) melted butter or margarine

Celery sticks

Blue cheese dip



Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing
pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway
through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes
and then dipped into the hot sauce until coated completely. Serve with celery and blue
cheese dip. 

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CHICKEN WINGS IN SOY SAUCE Food US

CHICKEN WINGS IN SOY SAUCE



24 chicken wings

1 c. soy sauce

3/4 c. chopped green onions with tops

1/3 c. sugar

4 tsp. salad oil

1 clove garlic, crushed

1 1/2 tsp. ground ginger



Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
and ginger in a large bowl.


Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-
degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.



This may be made the day before and reserved in refrigerator, covered. Be sure to
save some marinade to baste again when reheating in oven.

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SWEET AND SOUR CHICKEN WINGS Food US

SWEET AND SOUR CHICKEN WINGS



2 1/2 lb. chicken wings with tips removed

1/3 c. Crisco

1/3 c. vinegar

1/2 c. firmly packed dark brown sugar

1 (12 oz.) can unsweetened pineapple juice

3/4 c. catsup

1 tbsp. soy sauce

1 tsp. prepared mustard

1/8 tsp. salt (optional)



Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown.
Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and
salt to skillet. Bring to boil, stirring occasionally.


Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15
minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4
servings. 

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MARINATED CHICKEN WINGS Food US

MARINATED CHICKEN WINGS



1/2 c. soy sauce

1/2 c. honey

1 tsp. garlic powder

1 tsp. chili powder

2 lb. chicken wings with drum end cut at joint from wing, discard tips



Mix ingredients together and marinate cut-up wings overnight. Place wing parts in
shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325
degrees, turning on the 1/2 hour.

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GOLDEN CHICKEN NUGGETS Food US

GOLDEN CHICKEN NUGGETS



4 whole chicken breasts, skinned & deboned

1/2 c. unseasoned fine bread crumbs

1/4 c. grated Parmesan cheese

1 tsp. salt

1 tsp. thyme (or 1/4 tsp. powdered thyme)

1 tsp. basil

1/2 c. butter, melted




Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into
crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves
8 to 10. 

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MARINATED CHICKEN WINGS Food US

MARINATED CHICKEN WINGS  Food US



2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder



Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in marinade. Bake after defrosting.

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HIDDEN VALLEY CHICKEN DRUMMIES Food US

HIDDEN VALLEY CHICKEN DRUMMIES



20 chicken drummies

Good 1/4 c. butter, melted

1 tbsp. hot pepper sauce

2 tbsp. vinegar

2 pkgs. Hidden Valley dressing mix

Paprika

Celery sticks



Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan.
Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until
browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley
dressing mix as dip.

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HOT CHICKEN WINGS Food US

HOT CHICKEN WINGS



Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)



Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve. 

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TERIYAKI CHICKEN WINGS Food US

TERIYAKI CHICKEN WINGS Food US



1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings



MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.



Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) Food US

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE) Food US



1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes



Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax
paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings
on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers. 

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CHICKEN FRY ICED TEA Food US

CHICKEN FRY ICED TEA Food US



5 lbs. sugar

4 oz. plus 1 c. instant tea

1 gal. boiling water



Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir
well. Triple this recipe should serve 500. 

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CHICKEN BITS Food US

CHICKEN BITS Food US



Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.


SPICY CHICKEN WINGS Food US



1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings



Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.

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HOT-N-SPICY CHICKEN WINGS Food US

HOT-N-SPICY CHICKEN WINGS Food US



5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter



Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly. 

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APRICOT CHICKEN WINGS Food US

APRICOT CHICKEN WINGS Food US



1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings



Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.

CHICKEN WINGS Food US



36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder



Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12/

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ORIENTAL CHICKEN WINGS Food US

ORIENTAL CHICKEN WINGS Food US



 6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley



Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.



Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces. 

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Another variation of the same recipe Food US

Another variation of the same recipe:



4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts



Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool
and cut in 1 inch cubes.



Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

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ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN Food US

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)



Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.



Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while basting occasionally with marinade.

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