Category: Chicken

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.