Impossible Turkey or Chicken Pie

2c. cut-up, cooked chicken or turkey
4&1/2 oz. jar sliced mushrooms, drained
1/2c. sliced green onions (or yellow onions)
1/2t. salt
1c. shredded swiss cheese (or your favorite cheese)
1&1/2c. milk
3/4c. bisquick baking mix (or any similar baking mix)
3 eggs

Grease pie plate, 10 x 1&1/2 inches.  Sprinkle turkey or chicken, mushrooms, onions, salt, and cheese in pie plate.  Beat remaining ingredients (milk, baking mix, and eggs) until smooth, 15 sec. in blender on High or 1 min. with hand beater.  Pour into pie plate.  Bake at 400℉ until knife inserted between center and edge comes out clean, 30-35 min.  Cool for 5 min.  Makes 6-8 servings.

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Herbed Chicken & Tomatoes

From:  McCormick Gourmet Collection

8 oz. pasta, such as spaghetti or linguine

1&1/2t. basil leaves

1&1/2t. garlic powder

1t. crushed rosemary

3T. flour, divided (you'll use 1T. at a time)

1&1/2 lbs. thinly sliced boneless skinless chicken breast halves

2-3T. vegetable oil, divided (you'll use 1T. at a time)

1 sm. onion, finely chopped

1 can (14&1/2 oz.) petite diced tomatoes, drained

1&1/2c. unsalted chicken stock (broth)

2T. fat free half-and-half

Cook pasta as directed on package.  Drain well.  Meanwhile, mix seasonings in shallow dish.  Reserve (set aside) 2t. of the seasoning mixture.  Stir 2T. of the flour into remaining seasoning mixture in dish.  Coat chicken in seasoned flour.  Discard any remaining seasoned flour.  Heat 1T. of the oil in large nonstick skillet on medium heat.  Add chicken in batches; cook 2 min. per side or until golden brown and cooked through.  Add additional 1T. oil as needed.  Remove chicken from skillet; keep warm.  Heat remaining 1T. oil in skillet.  Add onion; cook and stir 3 min. or until softened.  Stir in remaining 1T. flour.  Add tomatoes, stock, and reserved seasoning mixture; bring to boil, stirring occasionally.  Reduce heat to medium-low; simmer 5 min.  Stir in half-and-half.  Return chicken to skillet; cook until heated through.  Season to taste, as desired.  Serve with pasta.

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Chicken Parmesan Noodle Bake

From:  Del Monte Pasta Sauce

4 skinless, boneless chicken breast halves

1 pkg. (12 oz.) extra wide noodles

1 can (26&1/2 oz.) Del Monte Mushroom Pasta Sauce

1c. (4 oz.)  shredded mozzarella cheese

1/4c. (1 oz.) grated parmesan cheese

Season chicken with salt and pepper, if desired.  Arrange chicken in 11x8-inch baking dish. Bake uncovered at 450℉ for 20 min. or until chicken is done; drain fat.  Remove chicken from dish; keep warm.  Cook noodles according to package directions; drain water.  Reserve 1c. pasta sauce and toss noodles with remaining sauce; place in baking dish.  Top with chicken.  Pour reserved sauce over chicken and sprinkle with cheeses. Bake 10 min. or until heated through and cheese is melted.  Sprinkle with chopped parsley, if desired.  Makes 4 servings.

*For variations:  you may use other noodles.  You may also chop up the chicken into bite-size pieces and stir them in to make a casserole.   Also, you may try other pasta sauces or substitute mozzarella cheese with your favorite cheese.  Try seasoning the chicken with other seasonings before baking the chicken--get creative.

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Chicken and Dumplings

From:  Kroger Original all purpose Baking Mix box

3 lbs. cooked chicken or turkey, shredded or cut into pieces

4c. chicken broth

1 can (10.5 oz.) condensed cream of chicken soup

1&1/2c. frozen mixed vegetables (thawed)

1 sm. onion, chopped

salt and pepper to taste

2c. baking mix (i.e. Jiffy, Bisquick, Kroger brand)

2/3c. milk

Heat broth in large pot over medium heat.  Add the cream of chicken soup and mix thoroughly.  Add chopped onion and mixed vegetables and stir.  Mix in chicken or turkey pieces.  Salt and pepper to taste.  Allow the mixture to come to a boil.  Meanwhile in a separate bowl, combine the milk and baking mix until a soft dough forms.  Drop dough by heaping tablespoonfuls onto boiling mixture to make approximately 10 dumplings.  Reduce heat to low and simmer uncovered for 10 min.  Cover with lid and simmer for another 10 min.  Remove lid and serve hot.  Makes 6 servings.  Refrigerate leftovers.

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Chicken Rice Casserole

1c. uncooked rice
4 oz. can mushrooms
1/2c. margarine
1c. evaporated milk
1 cooked chicken (about 3c. cooked, chopped chicken or turkey)
chicken broth
1/2c. flour
1t. salt
dash pepper
1/4t. turmeric
2T. dried onion flakes
grated cheese

Cook the rice and set aside.  Drain the mushrooms and save the juice.  Set aside.  Measure the chicken broth and mushroom juice to make 3 cups and set aside in a bowl.  Melt margarine in a large frying pan on low to medium heat.  Blend in flour, turmeric, salt, pepper, and onion.  Stir in broth (chicken broth and mushroom juice) and milk until thick and smooth.  Mix in chicken, rice, and mushrooms.  Spread in a 13x9-inch casserole dish and top with grated cheese.  Cover dish with foil and bake 20-30 min. at 325℉.

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Barbecue Chicken

1/3c. grated onion
3T. butter
1c. ketchup
2t. mustard
salt and pepper to taste
1/2c. vinegar
2T. brown sugar
1/2c. water
1T. worcestershire sauce

Stir all ingredients together in a medium saucepan and cook slowly on low heat for 15 min.  Place thawed chicken on the bottom of a baking pan.  Pour sauce over all pieces; be sure to cover each piece of chicken.  Cover with foil and bake at 325℉ for 1&1/2 hours or until chicken is cooked thoroughly.  Remove foil at least 10 minutes before serving.   Makes 7 servings.

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Corn-Crisped Chicken

From:  Cooking with Kellogg's

1 broiler-fryer chicken, cut in serving pieces

4c. kellogg's corn flakes or 1c. kellogg's corn flake crumbs

1&1/2t. salt

1/8t. pepper

1/2c. evaporated milk (you may use milk)

Wash chicken pieces and dry thoroughly with paper towel.  If using corn flakes, crush into fine crumbs.  Combine crumbs with salt and pepper.  Dip chicken pieces in milk, then roll in seasoned corn flake crumbs.  Line shallow baking pan with aluminum foil.  Place chicken pieces, skin side up, in foil-lined pan; do not crowd.  Bake in moderate oven (350℉) about 1 hour, or until tender.  No need to turn chicken while cooking.  Yield: 4-5 servings.

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Chicken Supreme

A Pepperidge Farm Recipe

4 whole chicken breasts (split, skinned, and boned)
4 slices swiss cheese (or your favorite cheese)
1 can cream of chicken soup
1/2c. water
2c. stuffing (i.e.  pepperidge farm, stove top, etc.)
1/4 lb. (1 cube or 1/2c.) melted butter or margarine

Place chicken breasts in a shallow 9x13-inch pan.  Top each piece (8 chicken breasts) with 1/2 slice of cheese.  Thin the soup with the water and pour this over the chicken.  Mix stuffing with the butter and sprinkle this over the chicken.  Bake at 325℉ for 1&1/2 hours (covered for 1 hour).  Serves 6-8.

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Kentucky Fried Chicken (Not KFC's recipe)

Coating & Seasoning:

3c. self-rising flour
1T. paprika
2 envelopes tomato cup-a-soup
1t. seasoned salt
2 pkg. dry Italian dressing

Rinse chicken under water.  Pat dry with paper towel.  Coat with above mixture and place on cookie sheet.  Top with butter.  For extra crispy, repeat the coating process.  Bake at 375℉ until golden, about 1 hour. 

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Chicken Adobo (Paprika Chicken)

10 chicken pieces
2t. salt
1/4t. pepper
1 bay leaf
1/2c. cider vinegar
1c. water
4t. paprika
3T. cooking oil
1/2t. garlic powder

Marinate chicken 30 min. in the salt, pepper, garlic, vinegar, and bay leaf mixture.  Drain and reserve marinade for later.  Heat oil in a saucepan over medium heat.  Brown chicken in the oil.  Add marinade and water.  Cover and cook over medium heat for 30 min. or until chicken is tender and almost all liquid has evaporated.  Stir in paprika.   Cook for 5 more minutes.

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Hot Chicken Delight

3 oz. cream cheese
3T. margarine
2c. cubed, cooked chicken
1/4t. salt
1/8t. pepper
2T. milk
1T. minced (chopped) onion
1T. chopped pimento (optional)
8 oz. can crescent rolls
1/2c. bread crumbs

Blend cheese and 2T. of the margarine together.  Gradually stir in remaining ingredients (chicken, salt, pepper, milk, onion, and pimento) except rolls and bread crumbs.  Mix well.  Spread dough from roll can into 4 rectangles onto greased baking sheet.  Spoon 1/2c. of the mixture on each square.   Bring up corners and twist shut.  Brush with 1T. melted margarine; sprinkle with bread crumbs.  Bake at 350℉ for 20-25 min.

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Chicken and Rice

1c. uncooked rice
1 pkg. dry onion soup
6-8 uncooked chicken breasts or thighs
1 can cream of mushroom soup
2c. water
salt and pepper

Spread rice in the bottom of a 9x13-inch pan.  Sprinkle dry onion soup over the rice.  Lay chicken parts over the rice and dry onion soup.  Spread cream of mushroom soup over the chicken.  Add the water; sprinkle some salt and pepper over the chicken.  Cover with foil and bake at 350℉ for 1 hour 15 min.

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Chicken Divan

3-4c. cooked rice

20 oz. pkg. frozen chopped broccoli

2c. previously cooked, cut up chicken

1c. mayonnaise

1 can cream of chicken soup

1 can cream of mushroom soup

1-2t. curry powder

3/4c. grated cheese

2T. lemon juice

Layer in 9x13-inch pan the rice, broccoli, and chicken.  Meanwhile, in a separate bowl, combine the mayonnaise, cream of chicken, and cream of mushroom and mix together.  Stir the curry, lemon juice and cheese into this mixture.  After these ingredients are mixed well, spread this mixture over the rice, broccoli, and chicken.  Cover with foil and bake at 350℉ for 30 min. or until warmed all the way through.

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