Category: Chicken

2 cups shredded cheese
2 chicken breasts
1 can tomatoes with green chilis
1 medium onion — chopped
1 can cream of mushroom soup
1 large bag nacho cheese tortilla chips
1 can cream of chicken soup

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Boil chicken until tender. Dice into small pieces. In bowl, combine tomatoes, onion, soups and chicken. Crush tortilla chips into small pieces. In large baking pan or dish spread a layer of chips, half of the soup mixture, and half of the cheese. Repeat layers. Bake in a 375 degree oven for 45 minutes. Serve hot.  4 servings (350 calories each).

3 cups cooked chicken or turkey, cubed
2 cups frozen mixed vegetables — thawed (Optional)
1 can cream of celery soup
1/4 cup chopped onion
2 tablespoons flour
2 cups chicken broth
1/4 teaspoon dried rosemary — crushed
1/4 teaspoon pepper

Topping:
1 cup self-rising flour (or 1 1/2 tsp baking powder plus 1/2 tsp. salt in bottom of a 1 cup measure, then add enough flour to make 1 cup)
1/4 teaspoon pepper
1 cup buttermilk
1/2 cup melted margarine — or less

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Combine chicken, vegetables, soup, onion and flour. Mix well. Stir in broth, rosemary and pepper. Boil over medium heat 1 minute, stirring occasionally. Pour into ungreased shallow 2 1/2 quart baking dish. For Topping: Combine flour and pepper. Stir in buttermilk and margarine just until moistened. Spoon over chicken mixture. Bake at 425 degrees for 25 minutes, until golden brown.

1 12 ounce package seasoned bread stuffing (6 cups)

2 Tablespoons melted butter

3 cups chopped, cooked chicken

2 cups chicken broth

1/2 cup finely chopped onion

1/4 cup minced chives or green onions

1/2 cup finely chopped celery

1/2 cup light mayonnaise

3/4 teaspoon salt

2 eggs

1 1/2 cups milk

1 10 3/4 ounce can cream of mushroom soup

1/2 cup grated cheddar cheese
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In a medium bowl, mix stuffing, melted butter and 1 1/4 cups broth. Mix chicken, 3/4 cups broth, onions, chives or green onions, celery, mayonnaise, and salt in another bowl.
Spread 1/2 of the stuffing in a 13×9 baking dish treated with non-stick cooking spray (OR use two 8 or 9 inch square pans). Spread chicken mixture over stuffing. Cover with remaining stuffing. Whisk eggs, milk and soup in a large bowl. Pour sauce evenly over stuffing. Cover dish with foil and freeze. Put cheese in a small freezer bag and attach it to dish.
To prepare for serving, thaw grated cheese and chicken dish. Bake covered in a preheated 350 degree oven for 1 hour. Remove foil, sprinkle with cheese and continue to bake uncovered for 10 minutes more.
8 servings (431 calories each).

1 tablespoon olive oil
1 1/2 pounds chicken breast — cut into 1″ cubes
1/4 cup chopped onion
2 cups chicken broth
4 ounces chopped green chiles
2 green onions — sliced
19 ounces white kidney beans — (Canelli)
2 teaspoons garlic powder
1/4 teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cilantro

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Fry chicken and onions in oil 4 to 5 minutes. Stir in broth, chilies, and spices. Simmer 15 minutes. Stir in beans, simmer 5 minutes. Top with onions and garnish with jack cheese.

1 pound meat (chicken, beef, pork or shrimp)
1 cup broccoli, cauliflower, or asparagus; — blanched
1 cup sliced mushrooms
1 8 ounce can waterchestnuts
1/3 cup cold water
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
1 clove garlic
4 sliced green onions
1/2 cup bean sprouts
3 tablespoons vegetable oil

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Prepare the meat by slicing or cubing into bite sized pieces. If using shrimp, shells should be removed and shrimp can be left whole. Heat 1 tablespoon of vegetable oil in an electric wok until very hot. Add garlic and green onions and saute until garlic is fragrant and beginning to brown. Add bean sprouts and water chestnuts. Saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Saute sliced mushrooms until they begin to brown. Add broccoli, cauliflower or asparagus and saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Add the meat and saute until the meat is thoroughly cooked through. While meat is cooking, combine the water, cornstarch, dry sherry and soy sauce. Once meat is cooked, add this cornstarch mixture to wok and stir until the sauce begins to boil. Stir in the bean sprout mixture. Place the mushroom mixture over the top of the stir fry. Cover the wok with a lid and cook for one to two minutes. Stir to combine all ingredients and serve over rice.

1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup olive or vegetable oil
1/2 teaspoon garlic powder
4 boneless chicken breast halves
1 pound all-purpose potatoes — cut in small chunks
2 carrots — sliced

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Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. In 13×9 pan arrange chicken, breast side up, and vegetables; discard bag. Bake, uncovered, basting halfway through, 45 minutes or until chicken is no longer pink and vegetables are done.

1/2 cup butter
1/2 clove garlic — crushed
2 teaspoons flour
1/3 cup water
3 tablespoons lemon juice
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon Tabasco sauce

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Heat butter and garlic in saucepan until butter is melted. Blend in flour and cook over low heat until mixture is bubbly. Remove saucepan from heat and add remaining ingredients. Return to heat and heat to boiling, stirring constantly. Use to baste chicken or fish.

2 1/2 to 3 pound broiler-fryer chicken — cut up
1/2 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
salad oil

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Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4 inch) in large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until light brown. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Turn chicken once or twice to ensure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.

2 boneless skinless chicken breast halves
1 tablespoon Fiesta brand fajita seasoning
1 tablespoon oil
1 green pepper
1 medium onion
8 flour tortillas — fajita size
cheddar cheese
sour cream
salsa
guacamole

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Sprinkle fajita seasoning over both sides of chicken breasts. Let stand for 15 minutes. Wrap tortillas tightly in aluminum foil. Place in 325 degree oven to warm. Preheat grill or broiler. Broil or grill chicken breasts approximately 10 minutes per side, or until no longer pink in the center. Meanwhile, slice green pepper and onion into strips. Heat 1 tablespoon oil in a frying pan and add vegetables. Saute until onions are golden, 10 to 15 minutes. Once chicken breasts are done, slice them into thin strips. Combine chicken and vegetables in serving dish. To assemble fajitas place a small amount of chicken and vegetable mixture inside a tortilla, top with cheddar cheese, sour cream, salsa and guacamole if desired.

2 cups uncooked macaroni
1/2 pound cheddar cheese — grated
2 cans cream of mushroom soup
1 cup milk
1 cup chicken broth
2 cups diced, cooked chicken
grated onion — to taste
salt and pepper — to taste

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Mix all ingredients together. Refrigerate overnight. Bake at 350 for 1 hour or until heated through.

1 fryer, — cooked and boned
1 medium onion, — chopped
1/2 can tomatoes with green chilis
2 tablespoons quick-cooking tapioca
2 cups grated cheddar cheese
6 to 8 tortillas, — in broken pieces
1 10 ounce can cream of chicken soup

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Soak tortillas in chicken broth 10 minutes. Cut chicken into bite size pieces. Mix chicken with soup, tomatoes and chilies, and tapioca. Line bottom of greased casserole with tortillas. Add 1/3 of the chicken mixture. Sprinkle with onion and cheese. Repeat layers until all ingredients have been used, ending with a layer of onions and cheese. Bake one hour at 350 degrees.

1 3 to 4 pound fryer chicken
1 large onion — chopped
1 cup celery — chopped
1 cup carrots — chopped
2 tablespoons chicken bouillon granules
1/2 teaspoon pepper
2 quarts water — (approximately)
2 tablespoons parsley
1/2 teaspoon dried lemon thyme — (optional)
1 cup cooked noodles
salt and pepper — to taste

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Wash and drain chicken. Place in large soup kettle with onion, celery, carrots, bouillon, and pepper. Add enough cold water to cover chicken. Simmer 1 hour, or until chicken is tender. Remove chicken and discard skin, fat, bones, and cartilage. Reserve meat and cut or shred as preferred. Return meat to broth and add remaining ingredients. Reheat to desired temperature. Yields 3 quarts of soup

1 cup uncooked rice
4 to 5 chicken pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups water

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Place chicken in large casserole. Cover with rice, soup and water. Bake 2 1/2 to 3 hours in a 300 degree oven.

Corn tortillas
1 (4 ounce) can green chilies
1/2 cup minced onion
2 cups cooked chicken or turkey
1 cup sour cream
2 cups sharp cheddar cheese

Topping:
1 can cream of chicken soup
1 cup sour cream

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Mix chicken, chilies, onion, 1 cup sour cream and cheese together. Lightly fry corn tortillas one at a time in a non-stick pan using approx 1 teaspoon oil per tortilla. Fill fried tortillas with a scant 1/4 cup filling and roll up. Place enchiladas seam side down in a greased 9×13 baking dish. Combine topping ingredients and evenly pour over enchiladas. Bake at 350 degrees for 30 minutes.

Fritter Batter:
1 cup milk
1 egg
4 tablespoons oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper

4 chicken breasts
2 chicken bouillon cubes
1/2 cup flour
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
dash thyme

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Prepare fritter batter by combining milk, egg and oil. Beat thoroughly. Sift together and add the flour, baking powder, salt and pepper. Set batter aside. Debone and cube chicken. Place chicken pieces and bouillon cubes in a large saucepan and cover with water. Bring to a boil, cover, and simmer on low heat 20 minutes. Drain through a colander. Pat dry with paper towels. Mix flour, celery salt, salt, pepper and thyme. Coat chicken with flour. Dip pieces into fritter batter with tongs. Deep fry 5-7 minutes in 360 degree oil.