CHICKEN BREAST EDEN ISLE RECIPE
12-14 half chicken breasts, boned
2 jars dried chipped beef
1 (8 oz.) carton sour cream
1 can cream mushroom soup
12-14 slices bacon
Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef on bottom of open pan. Top with breasts.
Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first hour.
Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking.
Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion
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CHICKEN - BROCCOLI CASSEROLE
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
3 lb. (8 c.) cooked chicken (in sm. pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions
Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly
browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL Submitted by Colleen Wise
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CHICKEN CASSEROLE
2 c. cooked diced chicken
1 can water chestnuts
1 can mushrooms
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. cooked rice
1 c. chopped celery
1/2 c. slivered almonds
1 c. crushed Ritz crackers
Mixed with 1/2 stick melted margarine
Toss all ingredients, except Ritz crackers. Place in 9 x 11 inch casserole. Sprinkle with cracker crumbs. Bake for 45 minutes at 350 degrees. Bubbly and brown. 6-8 servings.
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CHICKEN CASSOULET
1 1/2 c. dry navy beans
1 whole med. sized chicken breast,cut into bite-sized pieces
Vegetable cooking spray
4 oz. turkey Polish kielbasa, sliced
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. celery stalk, sliced
3 lg. carrots, sliced
1/4 c. parsley, chopped
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. seasoning salt (optional)
4 c. water
Rinse and sort beans. Cover with 6 cups water and boil 3 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse spray. Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery. Saute until lightly brown. Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings. I sometimes add chicken bouillon. Makes 10 cups. Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.
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