COUNTRYSTYLE CHICKEN RECIPE
Chicken
Onion
Oil
Allspice
Bay leaf
Salt
Pepper
Brown chicken in small amount oil with onion, add seasoning and spice, cook slow turning often so it won’t stick or burn until done.
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CASSEROLE CHICKEN
1 whole chicken, cut up
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles
Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably. Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
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CHICKEN POT PIE
2 (10 3/4 oz.) cans cream of broccoli soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables (broccoli, carrots, potatoes, etc.)
2 c. cubed cooked chicken or turkey
1 (10 oz.) can Hungry Jack flaky biscuits 1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.
Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
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CHICKEN NOODLE CASSEROLE
1 can cream of chicken soup
1/2 c. milk
1 pkg. Meullers dumpling noodles (serve 6)
1 (6 oz. or so) can chicken
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot.
Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.
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BAKED CHICKEN
Use 9 x 12 inch pan. 1/2 stick butter
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens - add onions, mushrooms - mix soups together - pour over all - sprinkle with paprika. Bake 1 hour at 375 degrees.
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