SKILLET HERB ROASTED CHICKEN RECIPE
4 skinless, boneless chicken breast halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side.
Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice. Serves 4.
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SOUR CREAM CHICKEN CASSEROLE
3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
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MAXINE’S CHICKEN TETRAZZINI
Bake 1 chicken or use several chicken breast, boiled 3 c. chicken, chopped
1/2 c. pimento (4 oz. can)
1/2 c. green pepper, chopped
1 can cream of mushroom soup
1 c. chicken broth or more
1 tsp. salt
1 tsp. pepper
1 lb. Cheddar cheese, mild
8 oz. pkg. spaghetti, cooked
Mix all ingredients except half of cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil and add remainder of cheese and heat until melted. This is great with a green salad and hot French bread.
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CHICKEN TETRAZZINI
5 c. cooked, cubed, boneless chicken breast
2 c. sour cream
7 oz. pkg. skinners ready cut spaghetti
2 cans cream chicken soup, undiluted
8 oz. can mushroom pieces, drained
1 stick oleo, melted
White pepper to taste,1 c. grated (freshly) Parmesan cheese Combine all ingredients except cheese. It is not necessary to cook pasta, provided you put the ingredients
together a half a day before baking. Place mix in 13 x 9 inch casserole (greased). Can be frozen. When ready to bake sprinkle cheese over top. Bake at 350 degrees for 25-30 minutes or until bubbly. Serves 12.
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SWEET AND SOUR CHICKEN
4 whole chicken breasts, split
4 chicken leg thighs (not split)
1 (18 oz.) jar apricot preserves
1 (8 oz.) bottle Russian dressing
1 env. onion soup mix
Place chicken in large shallow baking dish. Combine remaining ingredients and pour over chicken, trying to coat all pieces. Bake at 350 degrees for 75 minutes. Serve with brown rice and spoon some of the sauce over it. In spite of unusual ingredients, it is delicious.
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