300 Chicken Recipes by Recipe Masters - HTML preview

--------------------------------------------------------------------------------------

----------------------------------–

 

APPLE CHICKEN CASSEROLE

 

3 unpeeled tart apples, cubed

2 chicken breasts, skinned

2 tbsp. orange juice

2 tbsp. honey

2 orange slices

 

Place apples in bottom of lightly oiled casserole dish. Put chicken breasts

over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of

mixture over each piece. Cover casserole and bake 45 minutes at 350

degrees. Uncover casserole. Spoon remaining orange juice and honey over

chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

--------------------------------------------------------------------------------------

----------------------------------–

 

SAUTEED CHICKEN LIVERS

 

1 lb. chicken livers

Butter

Paprika

Salt & pepper

Flour

 

In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry

seasoning. Add the chicken livers and shake them all about, until coated.

Put them into frying pan with butter added and fry until well done and

brown.

--------------------------------------------------------------------------------------

----------------------------------–

 

POTTED CHICKEN

 

3 lb. chicken parts

6 c. bubbling water

2 onions, peeled & quartered

3 carrots, thickly sliced

2 1/2 tsp. seasoned salt

1 (10 oz.) pkg. frozen mixed

vegetables

1 pkg. chicken noodle soup mix

4 tsp. parsley

1 bay leaf, crumbled

 

Boil first 5 ingredients and cook 20 minutes or until chicken is tender. Add

the remaining ingredients and cook done but not mushy.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN RICE BAKE

 

1 1/2 c. regular rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

1 3/4 c. milk

1 cut up fryer

1 pkg. onion soup mix

 

Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer.

Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top.

Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325

degrees) for 2 hours.

--------------------------------------------------------------------------------------

----------------------------------–

 

TOM'S CHICKEN ENCHILADAS

 

12 corn tortillas

Salad oil

Cream Cheese Filling (below)

2/3 c. whipping cream

2 c. shredded Jack cheese

2 lg. onions

2 tbsp. butter

2 c. diced cooked chicken or turkey

1/2 c. sweet red peppers or pimento

2 sm. (3 oz.) pkg. cream cheese

 

Fry tortillas. Drain on paper towels. Cook onions in butter until limp.

Combine onions, chicken, pimento and cream cheese. Mix lightly, salt to

taste. Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9

x 13 inch baking dish side by side. Moisten tops of tortillas with whipping

cream. Sprinkle with cheese. Bake uncovered in 375 degree oven 20

minutes to heat through. May serve with lime wedges to squeeze on each

serving. Very mild flavor. Management

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN FRIED STEAK

 

2 lb. beef round steak

1 egg, beaten

1 tbsp. milk

1 c. crushed saltine crackers

Salt & pepper to taste

Cooking oil for frying

 

Pound the steak with knife, cut into serving pieces. Blend egg and milk. Mix

on separate plate, cracker crumbs, salt and pepper. Dip meat into egg

mixture then crackers. Brown meat on both sides in hot oil, then turn heat

down to simmer, cover skillet and cook until tender 40-45 minutes. Gravy

for meat: Remove meat when done from pan, add a little water/flour

mixture to drippings. Bring to a boil. Then simmer until desired consistency.

--------------------------------------------------------------------------------------

----------------------------------–

 

ITALIAN CHICKEN

 

1 frying chicken, cut up

2 tbsp. melted butter

Salt & pepper

2 tbsp. dry Italian salad dressing mix

1 can condensed mushroom soup

2 (3 oz.) pkg. cream cheese (cut into

Cubes)

 

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.

Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for

5-6 hours. About 3/4 hours before serving, mix soup and cream cheese.

Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on

low.

--------------------------------------------------------------------------------------

----------------------------------–

 

SO EASY OVEN FRIED CHICKEN

 

1 frying chicken, cut into 8 pieces

1/4 lb. melted butter

1/8 tsp. garlic powder

1/8 tsp. paprika

1/8 tsp. thyme

1 tsp. salt

1 1/2 c. dry bread crumbs, finely

crushed cornflakes or flour

 

Dip chicken pieces in butter, then shake in paper bag containing remaining

dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish

and bake 50 minutes at 350 degrees or until done. Serves 6-8.

--------------------------------------------------------------------------------------

----------------------------------–

 

MEXICAN CHICKEN CASSEROLE

 

6 chicken breast or 1 whole chicken

1 can cream of mushroom soup

10 oz. Velveeta cheese

1 can Rotel tomatoes

1 c. milk

1 bag Doritos

 

Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and

tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often.

Put layer of Doritos in long casserole dish, then layer meat mixture. Add

layer of chips, layer of meat mixture, ending with chips on top. Bake at 350

degrees for 30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN POT PIE

 

2 pie shells

2 cans mixed vegetables

Whole chicken

1 stick butter

 

Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish.

Take chicken off the bones. Then mix chicken, chicken broth with mixed

vegetables and butter. Then pour over pie shell. Then put the other pie

shell on top. Bake for 45 minutes at 325 degrees.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN POT PIE

 

4 chicken breasts

1 can cream of chicken soup

1 c. chicken broth

1 c. milk

1 bag frozen peas & carrots

5-6 boiled eggs

Salt & pepper to taste

1 stick of butter

1 can flaky biscuits (10 ct.)

 

Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken

soup, broth, milk, melted butter, salt and pepper. Simmer until sauce

thickens. Then layer chicken, sauce, vegetables, boiled eggs, sauce and

biscuits. Tear biscuits apart and completely cover. Bake to directions or

biscuits until biscuits are brown.

--------------------------------------------------------------------------------------

----------------------------------–

 

EASY CHICKEN POT PIE

 

2 cans (10 3/4 oz. each) cream of

potato soup

1 (16 oz.) can Veg-All

2 c. cooked, diced chicken

1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 (9") frozen pie crust, thawed

 

Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie

crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40

minutes. Cool 10 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

SOUR CREAM AND CHICKEN ENCHILADAS

 

6 boneless chicken breast

8 flour tortillas

8 oz. sour cream

1 jar picante sauce

2 c. Monterey Jack cheese

 

Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly

spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay

open side face down in casserole dish. Cut slices in top of tortillas. Spread

sour cream then cheese on top of tortillas. Bake at 350 degrees about 30

minutes until cheese is melted.

--------------------------------------------------------------------------------------

----------------------------------–

 

THYME CHICKEN

 

4 boneless chicken breasts

1/2 pt. whipping cream

1 stick butter

Thyme

Salt & pepper to taste

Sliced fresh mushrooms

 

Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter

until golden brown. Take chicken out and sprinkle with thyme. Saute

mushrooms in butter. Return chicken to skillet with mushrooms and pour

cream over these. Cook until cream thickens and turns brown. This is

delicious served with a rice casserole and green bean casserole.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN CASSEROLE

 

1 can Rotel tomatoes with chilies

1 can cream of mushroom soup

1 sm. Velveeta cheese, diced

1 sm. onion, sauteed

1 stick margarine

1 whole chicken

1 c. Cheddar cheese

1 pack spaghetti

 

Boil chicken and take off bone. In the same water, boil spaghetti and drain,

but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake

at 350 degrees until Velveeta cheese is melted and hot. Garnish with

Cheddar cheese and serve.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN SPAGHETTI

 

5 chicken breasts

1 can cream of chicken soup

1 (8 oz.) pkg. Velveeta, grated

1 (8 oz.) pkg. spaghetti noodles

 

Boil chicken with skin intact, approximately 25 minutes, with salt and pepper.

Remove boiled chicken, de skin and bone. Boil spaghetti in broth. Spray 9 x

13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of

chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35

minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN SPAGHETTI

 

1 whole chicken, cooked & boned

1 can Rotel tomatoes

1 lb. Velveeta cheese

Spaghetti

1 onion

1 bell pepper

 

Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt.

Add can of Rotel. Cook spaghetti, drain and mix all ingredients.

--------------------------------------------------------------------------------------

----------------------------------–

 

MOZZARELLA CHICKEN AND SAUCE

 

4 chicken breast with or without bones

1 jar Ragu spaghetti sauce (tomatoes

and herbs)

1/2 green bell pepper, chopped

1 sm. onion, chopped

1/4 c. sliced ham, chopped

1 c. mozzarella cheese

Dales steak sauce

Salt, pepper & garlic powder to taste

 

Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom

of dish with chicken (browning optional). Sprinkle chicken with onions, green

peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover

and cook for 50 minutes in preheated oven, 350 degree cooking temperature.

Remove cover and cover with cheese. Remain cooking until cheese melts,

about 5 minutes. Serve over spaghetti noodles and with French bread. Yield

4 servings as a complete meal.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN WITH MOZZARELLA CHEESE

 

6 chicken breasts

3 eggs, beaten & salted

Progresso bread crumbs

2 tbsp. melted butter

4 tbsp. cooking oil

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

soup

1 c. chicken broth

8 oz. mozzarella cheese slices

 

Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and

butter. Place in casserole dish. Combine soup and broth. Pour over chicken

and bake covered at 350 degrees for 30 minutes. Place slices of cheese

over chicken and bake 10 more minutes uncovered. Serve with rice.

--------------------------------------------------------------------------------------

-----------------------------------–

 

SWISS CHEESE CHICKEN CASSEROLE

 

4-6 chicken breasts

6 slices Swiss cheese

1 can cream of mushroom soup

1/4 c. milk

2 c. Pepperidge Farm herb seasoning

stuffing mix

1/4 c. margarine

 

Place chicken in casserole lightly greased. Place cheese on top of chicken.

Mix soup and milk; pour over chicken. Cover mixture up stuffing mix.

Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN DIVAN

 

1 can cream of chicken soup

1 (8 oz.) pkg. sour cream

8 oz. shredded Cheddar cheese

4-6 chicken breasts

3/4 c. chicken broth

Bread crumbs

Butter or margarine

1 bunch fresh broccoli or lg. pkg.

Frozen

 

Preheat oven to 375 degrees. Boil and de bone chicken. Reserve 3/4 cup

broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish.

Top with chicken pieces. In small mixing bowl, stir together soup, sour

cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with

bread crumbs and dot with butter. Bake about 1 minute until cheese is

golden brown.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN AND BROCCOLI CASSEROLE

 

4 chicken breast fillets

1 lb. broccoli, frozen

1 can cream of mushroom soup

1 can cream of chicken soup

1 (8 oz.) Velveeta cheese

1/2 box Ritz crackers

 

Cut chicken fillets into bite-size pieces. Saute in butter until it turns white.

Cook broccoli according to directions on package. Mix chicken and broccoli.

Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave.

Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until

well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for

approximately 30 minutes until brown.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN LALA PIE

 

1 pkg. family size chicken

1 (8 oz.) sour cream

1 pkg. Stove Top stuffing

1/2 stick butter

1 (8 oz.) can cream of mushroom soup

 

Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let

cool and debone. Chop chicken into bite-size. Lay in bottom of casserole

pan. Mix sour cream and cream of mushroom soup together and spread over

chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of

butter, let butter melt. Mix season mix from box of stuffing into broth.

Then blend stuffing. Spread over top of casserole. Bake at 400 degrees for

45 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN TETRAZZINI

 

1 hen

8 oz. vermicelli

1/2 c. chopped bell pepper

1 lg. chopped onion

2 cans mushroom soup

1/4 tsp. celery salt

1/2 tsp. black pepper

1 tbsp. Worcestershire sauce

3/4 lb. Cheddar cheese, grated

 

Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and

onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow.

Mix all ingredients. Heat 25 minutes at 350 degrees.

----------------------–

 

CHICKEN AND BISCUITS

 

3 tbsp. margarine

3 chicken breasts, cooked & boned

3 tbsp. chopped onion

3 tbsp. chopped celery

2 tbsp. Worcestershire sauce

2/3 drops Tabasco

Salt & pepper to taste

1 can (10 count) Hungry Jack

buttermilk biscuits & 1 sm. can

1 can cream of mushroom or chicken

soup

1/2 c. sour cream

1/2 c. milk

2 c. grated Cheddar cheese

 

Cut chicken up into very small pieces. In a skillet melt margarine and saute

onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add

cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set

aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken

mixture on each biscuit, fold biscuit over and pinch all edges together. Place

biscuits in lightly greased baking dish and bake 10-15 minutes at 400

degrees or until lightly brown. Remove from oven and cover with soup

mixture and grated cheese and return to oven for 10-15 minutes until cheese

and soup are bubbly.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHEESE `N CHICKEN ENCHILADAS

 

1 med. onion, chopped

2 tbsp. margarine

1 1/2 c. shredded cooked chicken

1 jar picante sauce

8 flour tortillas (6")

1 pkg. (3 oz.) cream cheese, cubed

1 tsp. ground cumin

2 c. shredded extra sharp Cheddar

Cheese

 

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender.

Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until

thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken

mixture in center of each tortilla; roll up. Place seam side down in 12 x 7

inch baking dish. Top with remaining picante sauce and cheese. Bake 15

minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN & RICE CASSEROLE

 

1 c. uncooked rice

1 can cream of chicken soup

1 pkg. Good Season Italian dressing

mix

2 c. boiling water

2 1/2-3 lb. cut up chicken or chicken

Breasts

 

Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole.

Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper,

chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with

foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes

longer to dry rice. Put casserole under broiler for a few seconds to brown

chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the

cream of chicken soup.

--------------------------------------------------------------------------------------

----------------------------------–

 

SWEET & SOUR CHICKEN

 

2 pkg. boneless chicken

2 bell peppers

1 lg. onion

1 tbsp. flour

2 jars Sweet & Sour Sauce

1 c. flour

1 c. oil

Salt & pepper as desired

 

Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll

chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all

but a small amount of oil from skillet and saute onion and bell pepper for 5

minutes. Add chicken and 1 tablespoon of flour to onions and peppers; saute

for 5 additional minutes. Add sweet and sour sauce to contents. Cover and

allow to simmer for 15 minutes. Serve over rice.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN BREAST CASSEROLE

 

8 chicken breast

1 can cream of chicken soup

1 tbsp. grated onion

1 tbsp. lemon juice

3 tbsp. mayonnaise

1/2 c. slivered almonds (optional)

 

Cook chicken breast, until tender. Remove skin and bones and cut chicken

breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room

between breasts. Put sauce on each breast separately. Just before baking

put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at

400 degrees for 20 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

CHICKEN AND BROCCOLI CASSEROLE

 

2 c. cooked, chopped chicken

2 (10 oz.) pkgs. frozen broccoli

2 cans cream of chicken soup

3/4 c. mayonnaise

1/2 tsp. lemon juice

1/2 tsp. curry powder

1/2 c. grated cheese or more

1/2 c. Pepperidge Farm stuffing mix

or more

 

Cook broccoli until just tender in salted water. Put in large baking dish.

Place cooked, chopped chicken over broccoli. Combine soup, lemon juice,

curry and mayonnaise. Mix well. Spread over chicken. Top with cheese.

Sprinkle with stuffing mix. Bake at 350 degrees for 25 to 30 minutes.

--------------------------------------------------------------------------------------

----------------------------------–

 

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.

--------------------------------------------------------------------------------------

----------------------------------–

 

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.

--------------------------------------------------------------------------------------

----------------------------------–

 

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