300 Chicken Recipes

300 Chicken

Recipes

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300 Chicken Recipes

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN ……………………….. 3 ORIENTAL CHICKEN WINGS……………………………………………………………………………. 4 APRICOT CHICKEN WINGS……………………………………………………………………………… 4 CHICKEN WINGS…………………………………………………………………………………………….. 5 HOT-N-SPICY CHICKEN WINGS……………………………………………………………………….. 5 CHICKEN BITS……………………………………………………………………………………………….. 5 SPICY CHICKEN WINGS…………………………………………………………………………………. 6 CHICKEN FRY ICED TEA …………………………………………………………………………………. 6 TERIYAKI CHICKEN WINGS …………………………………………………………………………….. 7 HOT CHICKEN WINGS …………………………………………………………………………………….. 7 HIDDEN VALLEY CHICKEN DRUMMIES ……………………………………………………………. 8 MARINATED CHICKEN WINGS……………………………………………………………………….. 8 GOLDEN CHICKEN NUGGETS…………………………………………………………………………. 8 MARINATED CHICKEN WINGS…………………………………………………………………………. 9 SWEET AND SOUR CHICKEN WINGS ………………………………………………………………. 9 CHICKEN WINGS IN SOY SAUCE …………………………………………………………………… 10 BUFFALO-STYLE CHICKEN WINGS………………………………………………………………… 10 CRISPY CASHEW CHICKEN (MADE IN WOK) …………………………………………………. 11 CURRIED CHICKEN BALLS ……………………………………………………………………………. 11 LIGHT CHICKEN SALAD…………………………………………………………………………………. 12 HOT CHICKEN SALAD……………………………………………………………………………………. 12 CHICKEN AND ALMOND SALAD …………………………………………………………………….. 13 CHICKEN SALAD …………………………………………………………………………………………… 13 CHICKEN SALAD SUPREME ………………………………………………………………………….. 13 CHICKEN SOUP WITH TINY MEATBALLS ……………………………………………………….. 14 CHICKEN TORTELLINI SOUP…………………………………………………………………………. 15 SEASONING MIX FOR CHICKEN…………………………………………………………………….. 15 MARINADE FOR CHICKEN …………………………………………………………………………….. 16 CHINESE CHICKEN SALAD DRESSING…………………………………………………………… 16 CHICKEN CASSEROLE………………………………………………………………………………….. 17 CHICKEN DIVAN……………………………………………………………………………………………. 17 CHICKEN DIVAN…………………………………………………………………………………………… 18 CHICKEN POT PIE…………………………………………………………………………………………. 18 CHICKEN WITH RICE …………………………………………………………………………………….. 19 CHICKEN TIKKA……………………………………………………………………………………………. 19 HONEY SPICED CAJUN CHICKEN………………………………………………………………….. 20 ITALIAN CHICKEN …………………………………………………………………………………………. 20 LEMON – PARSLEY CHICKEN BREASTS…………………………………………………………. 21 MARY’S CHICKEN DISH…………………………………………………………………………………. 21 NO – PEEK SKILLET CHICKEN ……………………………………………………………………….. 22 QUICK CHICKEN……………………………………………………………………………………………. 22 SWEET & SOUR CHICKEN ……………………………………………………………………………. 22 CHICKEN CACCIATORE ……………………………………………………………………………….. 23

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300 Chicken Recipes

SUNDAY FRIED CHICKEN ……………………………………………………………………………… 23 HONEY BAKED CHICKEN………………………………………………………………………………. 24 BAKED CHICKEN…………………………………………………………………………………………… 24 BAKED CHICKEN BREASTS…………………………………………………………………………… 25 SICILIAN CHICKEN………………………………………………………………………………………… 25 ROAST CHICKEN WITH ALMONDS…………………………………………………………………. 26 WALDORF CHICKEN……………………………………………………………………………………… 26 CHICKEN A LA KING ……………………………………………………………………………………… 27 ORIENTAL CHICKEN……………………………………………………………………………………… 27 CHICKEN YUM YUM! ……………………………………………………………………………………… 27 CHICKEN IN ORANGE SAUCE………………………………………………………………………… 28 CHICKEN AND RICE………………………………………………………………………………………. 28 CHICKEN PIPLAF…………………………………………………………………………………………… 29 POTTED CHICKEN WITH PEPPERS AND MUSHROOMS………………………………….. 29 CORDON BLEU……………………………………………………………………………………………… 30 MARINATED CHICKEN…………………………………………………………………………………… 30 CHICKEN KABOBS ………………………………………………………………………………………… 30 RUSSIAN CHICKEN……………………………………………………………………………………….. 31 RUSSIAN CHICKEN……………………………………………………………………………………….. 31 TURKEY DIVAN……………………………………………………………………………………………… 31 CHICKEN WALNUT………………………………………………………………………………………… 32 SCALLOPED CHICKEN ………………………………………………………………………………….. 32 APRICOT CHICKEN……………………………………………………………………………………….. 33 BOWL OF THE WIFE OF KIT CARSON…………………………………………………………….. 33 CHICKEN A LA WORCESTERSHIRE WINE SAUCE ………………………………………….. 34 CHICKEN ALMOND CASSEROLE……………………………………………………………………. 34 CHICKEN AND BROCCOLI WITH RICE…………………………………………………………… 35 CHICKEN AND DUMPLINGS…………………………………………………………………………… 35 CHICKEN AND RICE ALMONDINE SQUASH ……………………………………………………. 36 CHICKEN BREASTS IN SOUR CREAM ……………………………………………………………. 37 CHICKEN IN SOUR CREAM GRAVY………………………………………………………………… 37 CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS …………………………….. 38 CHICKEN BREAST WITH HONEY – WINE SAUCE…………………………………………….. 38 CHICKEN CASSEROLE………………………………………………………………………………….. 39 CHICKEN CASSEROLE………………………………………………………………………………….. 39 CHICKEN CHARDONNAY ………………………………………………………………………………. 40 CHICKEN CURRY ………………………………………………………………………………………….. 40 CHICKEN ENCHILADAS…………………………………………………………………………………. 41 CHICKEN FRIED RICE……………………………………………………………………………………. 41 CHICKEN PECAN QUICHE……………………………………………………………………………… 42 CHICKEN SARONNO……………………………………………………………………………………… 43 CHICKEN ST. STEVENS……………………………………………………………………………….. 44 CHICKEN WELLINGTON ………………………………………………………………………………… 44 CHICKEN WITH NESTS………………………………………………………………………………….. 45

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300 Chicken Recipes

CHUNKY CHICKEN CASSEROLE……………………………………………………………………. 45 CONTINENTAL CHICKEN……………………………………………………………………………….. 46 CREAMY HAM AND CHICKEN MEDLEY ………………………………………………………….. 46 EASY CHICKEN TETRAZZINI………………………………………………………………………… 47 THE EYES OF TEXAS SAUSAGE CHICKEN CASSEROLE ………………………………… 47 FRAN’S CHICKEN………………………………………………………………………………………….. 48 GREAT AND EASY CHICKEN CASSEROLE……………………………………………………… 48 GREEK LEMON CHICKEN………………………………………………………………………………. 49 GRILLED CHICKEN WITH FLORIDA BARBEQUE SAUCE………………………………….. 50 LEMON CHICKEN SAUTE ………………………………………………………………………………. 50 LUNCHEON CHICKEN CASSEROLE……………………………………………………………….. 51 MARINATED CHICKEN BREASTS…………………………………………………………………… 51 MARINATED CHICKEN SANDWICHES…………………………………………………………….. 52 MOCK CHICKEN KIEV……………………………………………………………………………………. 52 OVEN FRIED CHICKEN………………………………………………………………………………….. 53 OVERNIGHT CHICKEN DIVAN………………………………………………………………………… 53 POTATO CHIP CHICKEN………………………………………………………………………………… 54 RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI………………………………… 54 RANCHER’S SUNDAY CHICKEN …………………………………………………………………….. 55 RHONDA’S MARINATED CHICKEN SAUCE……………………………………………………… 55 CAJUN TURKEY BURGERS……………………………………………………………………………. 55 WINE CHICKEN……………………………………………………………………………………………… 56 CHICKEN TURNOVERS …………………………………………………………………………………. 56 CHICKEN POT PIE…………………………………………………………………………………………. 57 MOZZARELLA CHICKEN………………………………………………………………………………… 57 BAKED CHICKEN PARMESAN………………………………………………………………………… 58 BAKED CHICKEN SALAD……………………………………………………………………………….. 58 BAKED CHICKEN SALAD……………………………………………………………………………….. 59 BARBECUE CHICKEN ……………………………………………………………………………………. 59 BRANDIED CHICKEN BREAST ……………………………………………………………………….. 59 CAROLYN’S CHICKEN & RICE……………………………………………………………………….. 60 CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO……………………………………. 60 CHICKEN BREAST EDEN ISLE……………………………………………………………………….. 61 CHICKEN – BROCCOLI CASSEROLE ………………………………………………………………. 62 CHICKEN CASSEROLE………………………………………………………………………………….. 62 CHICKEN CASSOULET ………………………………………………………………………………….. 63 CHICKEN CHOPSTICK…………………………………………………………………………………… 63 CHICKEN DIVAN CASSEROLE……………………………………………………………………….. 64 CHICKEN DIABLE………………………………………………………………………………………….. 64 CHICKEN ELIZABETH ……………………………………………………………………………………. 64 CHICKEN ENCHILADAS…………………………………………………………………………………. 65 CHICKEN ENCHILADA CASSEROLE………………………………………………………………. 65 CHICKEN LASAGNE………………………………………………………………………………………. 66 CHICKEN MACARONI CASSEROLE………………………………………………………………… 66

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300 Chicken Recipes

CHICKEN ROYALE ………………………………………………………………………………………… 67 CHICKEN SALAD CASSEROLE ………………………………………………………………………. 67 CHICKEN SHISH – KA – BOBS…………………………………………………………………………. 68 CHICKEN & SHRIMP CASSEROLE…………………………………………………………………. 68 CHICKEN POT PIE…………………………………………………………………………………………. 69 CHICKEN PIE………………………………………………………………………………………………… 69 DOUBLE CRUST CHICKEN POT PIE………………………………………………………………. 70 CRISPY MUSTARD CHICKEN…………………………………………………………………………. 70 FRAN’S CHICKEN CASSEROLE……………………………………………………………………… 71 ITALIAN ROAST CHICKEN ……………………………………………………………………………… 71 OVEN FRIED CHICKEN BREASTS ………………………………………………………………….. 72 PINEAPPLE CHICKEN……………………………………………………………………………………. 72 PRESBYTERIAN CHICKEN CASSEROLE ………………………………………………………… 73 SKILLET HERB ROASTED CHICKEN ………………………………………………………………. 73 SOUR CREAM CHICKEN CASSEROLE……………………………………………………………. 74 MAXINE’S CHICKEN TETRAZZINI …………………………………………………………………… 74 CHICKEN TETRAZZINI …………………………………………………………………………………… 74 SWEET AND SOUR CHICKEN ………………………………………………………………………… 75 PAELLA ………………………………………………………………………………………………………… 75 HERBED – TURKEY – IN – A – BAG…………………………………………………………………… 76 SOUTHWEST TURKEY BURGERS………………………………………………………………….. 76 COUNTRYSTYLE CHICKEN……………………………………………………………………………. 77 CASSEROLE CHICKEN………………………………………………………………………………….. 77 CHICKEN POT PIE…………………………………………………………………………………………. 77 CHICKEN NOODLE CASSEROLE……………………………………………………………………. 78 BAKED CHICKEN…………………………………………………………………………………………… 78 ORIENTAL CHICKEN……………………………………………………………………………………… 79 CHICKEN CASSEROLE………………………………………………………………………………….. 79 HONEY GLAZED CHICKEN (LOWFAT)……………………………………………………………. 80 PINEAPPLE GLAZED CHICKEN………………………………………………………………………. 80 CHICKEN BROCCOLI VEGETABLE SAUTE……………………………………………………… 80 20-MINUTE CHICKEN PARMESAN………………………………………………………………….. 81 GARLIC CHICKEN………………………………………………………………………………………….. 81 SAUTEED CHICKEN………………………………………………………………………………………. 82 BAKED CHICKEN AND RICE…………………………………………………………………………… 82 NO PEEK CHICKEN……………………………………………………………………………………….. 82 CHICKEN AND ZITI CASSEROLE……………………………………………………………………. 83 CHICKEN DIVINE…………………………………………………………………………………………… 83 CHICKEN BREASTS IN CREAM SAUCE ………………………………………………………….. 84 ITALIAN CHICKEN WITH FRESH VEGETABLES……………………………………………….. 84 CHICKEN AND WILD RICE…………………………………………………………………………… 85 CHICKEN BREASTS ……………………………………………………………………………………… 85 CHICKEN PARISIENNE …………………………………………………………………………………. 85 CHICKEN CASSEROLE…………………………………………………………………………………. 86

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300 Chicken Recipes

CHICKEN AND RICE DINNER ………………………………………………………………………. 86 CRUNCHY CHICKEN CASSEROLE ……………………………………………………………….. 87 CHICKEN IN THE GARDEN…………………………………………………………………………….. 87 CHICKEN NOODLE CASSEROLE………………………………………………………………….. 88 SWISS CHICKEN ………………………………………………………………………………………….. 88 SOUTHERN CHICKEN CASSEROLE……………………………………………………………… 88 CHICKEN STIR-FRY FEAST………………………………………………………………………….. 89 CHICKEN AND NOODLES (HOMEMADE) ……………………………………………………… 90 FRIED TURKEY…………………………………………………………………………………………….. 90 LEMON CHICKEN SAUCE…………………………………………………………………………….. 91 BARBECUE SAUCE FOR CHICKEN ……………………………………………………………… 91 MARINATED CHICKEN WINGS……………………………………………………………………… 91 LEMON CHICKEN …………………………………………………………………………………………. 92 CHICKEN CORDON BLEU…………………………………………………………………………….. 93 NANA'S CHICKEN AND BISCUITS………………………………………………………………… 94 CHEESY TOMATO BASIL CHICKEN BREASTS…………………………………………….. 94 CHICKEN BREAST SOUTHWESTERN …………………………………………………………… 95 MARINATED CHICKEN………………………………………………………………………………….. 96 CHICKEN TIDBITS ………………………………………………………………………………………… 96 YOGURT CHICKEN PAPRIKA……………………………………………………………………….. 97 CHICKEN PAPRIKA ………………………………………………………………………………………. 97 CHICKEN AND STUFFING ……………………………………………………………………………. 98 SOFT CHICKEN TACOS……………………………………………………………………………….. 98 LOU'S LUCKY CHICKEN AND MACARONI……………………………………………………. 98 CHICKEN MARSALA ALA DAN GARRIS……………………………………………………….. 99 CITY CHICKEN………………………………………………………………………………………………. 99 COUNTRY CHICKEN …………………………………………………………………………………… 100 CHICKEN AND WILD RICE…………………………………………………………………………. 100 LEMON-TARRAGON CHICKEN…………………………………………………………………….. 101 CHICKEN IN CHEESE SAUCE ……………………………………………………………………. 101 CHICKEN BREASTS ……………………………………………………………………………………. 102 CHICKEN FINGERS…………………………………………………………………………………….. 102 CHICKEN DIVAN…………………………………………………………………………………………. 103 QUICK AND EASY CHICKEN MARINADE……………………………………………………. 103 CHICKEN, VEGETABLE, RICE CASSEROLE ……………………………………………….. 103 BEMA'S CHICKEN AND RICE CASSEROLE………………………………………………… 104 CHICKEN CACCIATORE ……………………………………………………………………………… 104 CHICKEN PICCATA …………………………………………………………………………………….. 105 ORIENTAL CHICKEN WONTONS ………………………………………………………………… 105 CURRY CHICKEN ……………………………………………………………………………………….. 106 CHICKEN WITH RICE …………………………………………………………………………………. 106 FAJITA – STYLE CHICKEN BREASTS…………………………………………………………… 107 TERIYAKI CHICKEN…………………………………………………………………………………….. 107 CHICKEN AND PORK ADOBO ……………………………………………………………………. 108

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300 Chicken Recipes

APPLE CHICKEN CASSEROLE……………………………………………………………………. 108 SAUTEED CHICKEN LIVERS ………………………………………………………………………. 108 POTTED CHICKEN ……………………………………………………………………………………… 109 CHICKEN RICE BAKE…………………………………………………………………………………. 109 TOM'S CHICKEN ENCHILADAS…………………………………………………………………… 110 CHICKEN FRIED STEAK …………………………………………………………………………….. 110 ITALIAN CHICKEN ………………………………………………………………………………………. 111 SO EASY OVEN – FRIED CHICKEN …………………………………………………………….. 111 MEXICAN CHICKEN CASSEROLE……………………………………………………………….. 111 CHICKEN POT PIE……………………………………………………………………………………… 112 CHICKEN POT PIE……………………………………………………………………………………… 112 EASY CHICKEN POT PIE …………………………………………………………………………… 113 SOUR CREAM AND CHICKEN ENCHILADAS ……………………………………………… 113 THYME CHICKEN ……………………………………………………………………………………….. 114 CHICKEN CASSEROLE……………………………………………………………………………….. 114 CHICKEN SPAGHETTI…………………………………………………………………………………. 114 CHICKEN SPAGHETTI…………………………………………………………………………………. 115 MOZZARELLA CHICKEN AND SAUCE ………………………………………………………… 115 CHICKEN WITH MOZZARELLA CHEESE …………………………………………………….. 116 SWISS CHEESE CHICKEN CASSEROLE…………………………………………………….. 116 CHICKEN DIVAN…………………………………………………………………………………………. 117 CHICKEN AND BROCCOLI CASSEROLE…………………………………………………….. 117 CHICKEN LALA PIE ……………………………………………………………………………………. 118 CHICKEN TETRAZZINI ………………………………………………………………………………… 118 CHICKEN AND BISCUITS……………………………………………………………………………. 119 CHEESE `N CHICKEN ENCHILADAS…………………………………………………………… 119 CHICKEN & RICE CASSEROLE………………………………………………………………….. 120 SWEET & SOUR CHICKEN ………………………………………………………………………… 120 CHICKEN BREAST CASSEROLE…………………………………………………………………. 121 CHICKEN AND BROCCOLI CASSEROLE…………………………………………………….. 121 HOT CHICKEN SALAD………………………………………………………………………………… 122 CHEDDAR CHICKEN …………………………………………………………………………………… 122 CHICKEN CASSEROLE……………………………………………………………………………….. 123 BUSY DAY CHICKEN & RICE…………………………………………………………………….. 123 FESTIVE CHICKEN……………………………………………………………………………………… 124 CHICKEN CASSEROLE……………………………………………………………………………….. 124 PARMESAN CHICKEN…………………………………………………………………………………. 124 CHICKEN POT PIE……………………………………………………………………………………… 125 CHICKEN CASSEROLE……………………………………………………………………………….. 125 CHICKEN BENGALI …………………………………………………………………………………….. 125 CHICKEN SPECTACULAR …………………………………………………………………………… 126 GOURMET CHICKEN…………………………………………………………………………………… 126 CHICKEN WITH PORT………………………………………………………………………………… 127 CHICKEN IN WINE SAUCE…………………………………………………………………………. 127

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300 Chicken Recipes

CHICKEN IN WINE……………………………………………………………………………………… 128 CHICKEN ORIENTAL…………………………………………………………………………………… 128 EASY CHICKEN DISH…………………………………………………………………………………. 128 CHICKEN CUTLETS…………………………………………………………………………………….. 129 SAUSAGE – CHICKEN DISH…………………………………………………………………………. 129 CHICKEN ROLL UPS ………………………………………………………………………………….. 129 CHICKEN ALA BELGIQUE…………………………………………………………………………… 130 EASY BARBECUE CHICKEN……………………………………………………………………….. 130 OVEN BAKED BARBECUE CHICKEN………………………………………………………….. 130 GINGER PEACHY CHICKEN ……………………………………………………………………….. 131 PECAN CHICKEN WITH DIJON MUSTARD …………………………………………………. 131 CHICKEN OF PUERTO RICO ……………………………………………………………………… 132 CHICKEN PARMESAN…………………………………………………………………………………. 132 MOZZARELLA CHICKEN……………………………………………………………………………… 133 RASPBERRY CHICKEN……………………………………………………………………………….. 133 CHICKEN AND CRAB VALENTINE………………………………………………………………. 134 APRICOT CHICKEN…………………………………………………………………………………….. 134 BAKED CHICKEN AND POTATOES…………………………………………………………….. 135 CHICKEN CRESCENT ALMONDINE…………………………………………………………….. 135 CHICKEN AND DUMPLINGS……………………………………………………………………….. 136 CHICKEN AND RICE…………………………………………………………………………………… 136 CHICKEN WITH SAGE CORN – BREAD CRUST…………………………………………… 137 CHICKEN TERI – YAKI …………………………………………………………………………………. 137 CHINESE STYLE FRIED CHICKEN……………………………………………………………… 138 GLAZED ORANGE CHICKEN ………………………………………………………………………. 138 HERBED CHICKEN……………………………………………………………………………………… 139 ITALIAN CHICKEN CUTLETS………………………………………………………………………. 140 LIGHT CAPITAL CHICKEN ………………………………………………………………………….. 140 NO PEEK CHICKEN……………………………………………………………………………………. 141 SKILLET BARBECUED CHICKEN ………………………………………………………………… 142 SUNDAY DINNER CHICKEN ……………………………………………………………………….. 142 TARRAGON CHICKEN…………………………………………………………………………………. 143 TERIYAKI CHICKEN…………………………………………………………………………………….. 143 BAKE TURKEY WINGS……………………………………………………………………………….. 144 EASY CHICKEN POT PIE …………………………………………………………………………… 144 CHICKEN DELIGHT …………………………………………………………………………………….. 145

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300 Chicken Recipes

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the

chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy

toothpicks.

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300 Chicken Recipes

ORIENTAL CHICKEN WINGS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.

Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger

wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5

minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return

marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade

over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

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APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup

mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

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300 Chicken Recipes

CHICKEN WINGS

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic

powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

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HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)

12 fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and

melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and

heat thoroughly.

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CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

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300 Chicken Recipes

SPICY CHICKEN WINGS

1 lg. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 stick margarine

4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken

wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

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CHICKEN FRY ICED TEA

5 lbs. sugar

4 oz. plus 1 c. instant tea

1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings, disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion, finely diced

2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax

paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings

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300 Chicken Recipes

on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

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TERIYAKI CHICKEN WINGS

1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery

seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing

tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from

heating element. Brush occasionally with marinade.

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HOT CHICKEN WINGS

Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

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300 Chicken Recipes

HIDDEN VALLEY CHICKEN DRUMMIES

20 chicken drummies

Good 1/4 c. butter, melted

1 tbsp. hot pepper sauce

2 tbsp. vinegar

2 pkgs. Hidden Valley dressing mix

Paprika

Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until

browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

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MARINATED CHICKEN WINGS

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350

degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in marinade. Bake after defrosting.

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GOLDEN CHICKEN NUGGETS

4 whole chicken breasts, skinned & deboned

1/2 c. unseasoned fine bread crumbs

1/4 c. grated Parmesan cheese

1 tsp. salt

1 tsp. thyme (or 1/4 tsp. powdered thyme)

1 tsp. basil

1/2 c. butter, melted

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300 Chicken Recipes

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

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MARINATED CHICKEN WINGS

1/2 c. soy sauce

1/2 c. honey

1 tsp. garlic powder

1 tsp. chili powder

2 lb. chicken wings with drum end cut at joint from wing, discard tips

Mix ingredients together and marinate cut-up wings overnight. Place wing parts in

shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325

degrees, turning on the 1/2 hour.

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SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips removed

1/3 c. Crisco

1/3 c. vinegar

1/2 c. firmly packed dark brown sugar

1 (12 oz.) can unsweetened pineapple juice

3/4 c. catsup

1 tbsp. soy sauce

1 tsp. prepared mustard

1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

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300 Chicken Recipes

CHICKEN WINGS IN SOY SAUCE

24 chicken wings

1 c. soy sauce

3/4 c. chopped green onions with tops

1/3 c. sugar

4 tsp. salad oil

1 clove garlic, crushed

1 1/2 tsp. ground ginger

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic

and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.

This may be made the day before and reserved in refrigerator, covered. Be sure to

save some marinade to baste again when reheating in oven.

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BUFFALO-STYLE CHICKEN WINGS

2 1/2 lb. (12-15) chicken wings

1/4 c. Durkee red hot sauce

1 stick (1/2 c.) melted butter or margarine

Celery sticks

Blue cheese dip

Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway

through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes

and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

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300 Chicken Recipes

CRISPY CASHEW CHICKEN (MADE IN WOK)

2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok,

making sure rack is level and hooks rest securely on edge of wok. Heat oil over

medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3

minutes. Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces. Makes about 32 appetizers.

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CURRIED CHICKEN BALLS

2 (3 oz.) pkg. cream cheese, softened

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chicken

3 tbsp. minced green onion

3 tbsp. minced celery

1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can

refrigerate up to 2 days). Yield: about 5 dozen appetizers.

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300 Chicken Recipes

LIGHT CHICKEN SALAD

3/4 c. light mayonnaise

1/2 tsp. ginger

1/2 tsp. salt

3 c. cooked chicken

1 1/2 c. red seedless grapes

1 c. sliced celery

1/3 c. sliced green onion

1/2 c. broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

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HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced

1 c. diced celery

3 diced boiled eggs

1/2 tsp. salt

1 sm. jar pimentos

2 tbsp. chopped green onions

1 1/2 c. bread crumbs

1/2 c. slivered almonds

3 tbsp. lemon juice

3/4 c. mayonnaise

1 can cream of chicken soup

1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

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300 Chicken Recipes

CHICKEN AND ALMOND SALAD

1 1/2 c. cooked chicken

3/4 c. diced celery

1 1/2 tbsp. lemon juice

1/2 c. seedless white grapes

1/2 c. almonds

1/2 tsp. dries mustard

3/4 tsp. salt

1/16 tsp. pepper

1/8 c. light cream

1 hard boiled egg, sliced

1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious!

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CHICKEN SALAD

1 can chicken, chopped (or 5 oz. cooked chicken)

1/2 c. chopped celery

1/3 c. chopped sweet pickle

1 boiled egg, chopped

1/2 c. salad dressing

Mix and serve.

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CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)

4 tbsp. salad oil

4 tbsp. orange juice

4 tbsp. vinegar

2 tsp. salt

3 c. mandarin oranges

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300 Chicken Recipes

2 c. pineapple chunks

3 c. green grapes

Slivered almonds

3 c. diced celery

2 1/2 c. raw rice

1 qt. mayonnaise

Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,

vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add

mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

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CHICKEN SOUP WITH TINY MEATBALLS

2 lb. stewing chicken

4 c. water

2 1/2 tsp. basil

1/2 lb. sm. onions

1 bay leaf

1 clove garlic

5 carrots, sliced

Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender.

Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring

soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10

minutes.

–MEATBALLs —

1 c. finely minced beef

1 egg

1 slice crumbly white bread

1/2 tsp. salt

Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat

into small pieces. Garnish the soup with chicken and serve.

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300 Chicken Recipes

CHICKEN TORTELLINI SOUP

2 carrots

1 onion

2 garlic cloves

3 cans cream of chicken soup

6 c. water

1 tsp. oregano

1 tsp. basil

1 pkg. boneless chicken breasts, cut into bite-size pieces

1 bag cheese tortellini

2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open

cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or

French bread.

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SEASONING MIX FOR CHICKEN

2 1/2 tsp. salt

1 1/2 tsp. paprika

1 tsp. onion powder

3/4 tsp. savory

1/4 tsp. coriander

3/4 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. thyme

1/2 tsp. basil, dried crushed sweet

Mix all ingredients well.

Makes 2 tablespoons plus 2 teaspoons.

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300 Chicken Recipes

MARINADE FOR CHICKEN

1/2 c. shoyu

1/4 c. water

1/3 c. salad oil

2 tbsp. dried minced onion

2 tbsp. sesame seeds

1 tbsp. sugar

1 tsp. ground ginger

1/8 tsp. dried red pepper

3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.

Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

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CHINESE CHICKEN SALAD DRESSING

2 tsp. sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. mayonnaise

2 tbsp. lemon juice

2 tbsp. oil

2 tbsp. shoyu

Combine all ingredients and mix well. Drizzle over salad just before serving. This is

also a good marinade to pour over skinned chicken the night before grilling it.

For the salad, prepare a green salad, with shredded cooked chicken.

Sprinkle top with dry chow mein noodles.

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300 Chicken Recipes

CHICKEN CASSEROLE

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan

(sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.

Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

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CHICKEN DIVAN

3 or 4 deboned chicken breasts

2 cans cream of chicken soup

1 tsp. lemon juice

1 c. sharp American cheese, shredded

2 (10 oz.) pkgs. frozen broccoli

1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter

1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine

soup, mayonnaise and lemon juice. Pour over chicken.

Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes.

Prepare rice or potatoes for 6 people and serve.

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300 Chicken Recipes

CHICKEN DIVAN

1 lb. cooked chicken, no bones

1/2 lb. cooked chopped broccoli

1 c. shredded extra sharp cheddar cheese

1 can cream of mushroom soup

1 c. croutons

Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and

soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.

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CHICKEN POT PIE

3 lb. chicken

1 can French onion soup

1 lg. carrot

1 lg. celery

Flour to thicken gravy

Water

1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery

until done, 1 1/2 to 2 hours.

Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately

overnight. Next day, remove fat from broth as well as carrots and celery. Add onion

soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove

onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

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300 Chicken Recipes

CHICKEN WITH RICE

3 to 3 1/2 lbs. chicken, cut into serving pieces

1/4 c. butter or margarine

1 1/2 c. instant rice

1 (10 1/2 oz.) can condensed cream of chicken soup

1 c. water

1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

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CHICKEN TIKKA

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to

marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

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300 Chicken Recipes

HONEY SPICED CAJUN CHICKEN

Paul Prudhomynes seafood magic

10 oz. pounded chicken breast

Cooked linguini

3 sliced mushrooms

1 diced tomato

2 tbsp. mustard

4 tbsp. honey

3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced

tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2.

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ITALIAN CHICKEN

2/3 c. flour

1 tsp. salt

1/2 c. vegetable oil

1 green pepper

1/2 tsp. pepper

1/2 tsp. garlic salt

Sliced onion

1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered

Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

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300 Chicken Recipes

LEMON – PARSLEY CHICKEN BREASTS

2 whole chicken breasts, boned & skinned

1/3 c. white wine

1/3 c. lemon juice

2 cloves fresh minced garlic

3 tbsp. breadcrumbs

2 tbsp. olive oil

1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.

Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

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MARY’S CHICKEN DISH

6 pieces boneless breast of chicken

4 tbsp. olive oil

2 tbsp. butter

1 clove garlic

Breadcrumbs

2 eggs

1 bouillon cube

1 can chicken broth

6 slices of Mozzarella cheese

Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil

doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so

chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.

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300 Chicken Recipes

NO – PEEK SKILLET CHICKEN

2 tbsp. olive or vegetable oil

2 1/2 to 3 lb. chicken, cut into serving pieces

1 (14 oz.) can whole tomatoes, peeled, undrained

1 (4 1/2 oz.) jar sliced mushrooms, drained

1 garlic clove, minced

1 env. Lipton Recipe Secrets onion soup mix

Hot cooked noodles

In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom

soup mix would be a delicious substitute in this recipe.

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QUICK CHICKEN

1 can cream of mushroom soup

1 can cream of chicken soup

1 c. milk

5 lbs. cut up cooked chicken

1 pt. sour cream

1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

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SWEET & SOUR CHICKEN

1 frying chicken, cut up

1 tbsp. melted butter

Dash of salt, pepper, ginger

3 celery stalks

1 can pineapple (chunk)

2 tbsp. brown sugar

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300 Chicken Recipes

3 tbsp. water

1 1/2 tbsp. soy sauce

1 tbsp. vinegar

1 tbsp. cornstarch

1 red pepper (optional)

Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.

Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple

chunks and pepper.

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CHICKEN CACCIATORE

1 pkg. chicken

1/4 c. butter

1/2 c. sherry

15 oz. can stewed tomato bits

1 (6 oz.) can mushrooms

1 pkg. Italian dressing mix

1/4 c. chopped green pepper

1 tsp. Italian seasoning

Garlic powder, to taste

Bayleaf

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny

squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.

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SUNDAY FRIED CHICKEN

1 whole chicken or any combo of chicken pieces

1 to 2 c. of flour for coating

Salt and pepper to taste

4 tbsp. butter

4 tbsp. Crisco

2 beaten eggs

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300 Chicken Recipes

Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip

each piece in egg mixture and brown each side in hot, melted shortening and butter.

Lower heat and cook for about 15 minutes more on each side. Use heavy iron or

aluminum frypan if possible.

Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

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HONEY BAKED CHICKEN

3 or 4 lbs. chicken, cut up

1/2 c. margarine, melted

1/2 c. honey

1 tsp. salt

1/4 c. prep. mustard

1 tsp. curry

Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

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BAKED CHICKEN

1/2 c. ketchup

1/2 c. mayonnaise

3 tbsp. minced onion

Bread crumbs or crushed corn flakes

2 to 2 1/2 cut up chicken

Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on

greased pan or roll lined pan.

Bake at 375 degrees for 40 to 45 minutes.

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300 Chicken Recipes

BAKED CHICKEN BREASTS

8 chicken breast halves, skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/3 c. white wine

1 c. Pepperidge herb stuffing mix

1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Sarah Frederick

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SICILIAN CHICKEN

1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mushberries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder

Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.

Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

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300 Chicken Recipes

ROAST CHICKEN WITH ALMONDS

10 chicken breast halves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

1 (10 1/2 oz.) can cream of chicken soup

1/4 to 1/2 c. dry white wine, or water or other liquid

Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours

uncovered. Serves 8 to 10.

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WALDORF CHICKEN

6 chicken breasts, boned and skinned

1 c. unsweetened apple juice

1/4 tsp. ground ginger

1 tbsp. cornstarch

2 c. unpared red apples, chopped

2 stalks celery, sliced

3 tbsp. raisins

1 tbsp. sliced green onion

1 tbsp. lemon juice

1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.

Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

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300 Chicken Recipes

CHICKEN A LA KING

1/4 c. chopped onion

2 tbsp. chopped green pepper

2 tbsp. margarine

1 can cream of chicken soup

1/2 c. milk

1 1/2 c. cooked, cubed, chicken or turkey

2 tbsp. diced pimiento

Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

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ORIENTAL CHICKEN

1 chicken breast, quarter, cut into slivers

1/2 c. onion, sliced

1/2 c. carrots, sliced

1/2 c. mushrooms, sliced

1 tbsp. peanut oil

1 garlic clove

2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked

through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

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CHICKEN YUM YUM!

1/2 pt. sour cream

8 chicken breasts boned

8 slices ham

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1/4 c. sherry cooking wine, opt.

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300 Chicken Recipes

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees. (Yum Yum!!)

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CHICKEN IN ORANGE SAUCE

4 chicken breast halves

1/4 c. flour

Salt and pepper

4 tbsp. margarine

1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.

Serve over rice, if desired, with the sauce. Serves 4.

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CHICKEN AND RICE

3/4 c. rice

2 cans cream of chicken soup

1 pkg. Lipton cup soup cream of chicken

2 c. water

Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more.

Can be made the day before and refrigerated until you bake it.

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300 Chicken Recipes

CHICKEN PIPLAF

1 1/3 c. Minute Rice

1 envelope onion soup mix

1 can cream of mushroom soup

1 1/2 c. boiling water

4 tbsp. melted butter

Sprinkle pepper and salt

4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and

sprinkle with salt and pepper.

Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

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POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts

3 green peppers

2 (3 oz.) cans mushrooms

1 lg. onion

4 potatoes

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. paprika

Oil for browning

1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot.

Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.

Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for

additional 15 to 20 minutes until done in gravy.

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300 Chicken Recipes

CORDON BLEU

3 whole chicken breast, split, skinned and boned

3 slices (4 oz.) Swiss cheese, cut in half

3 slices (4 oz.) boiled ham, cut in half

2 tbsp. margarine

1 can cream of chicken soup

1/4 c. milk

Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with

toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.

Serves 6.

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MARINATED CHICKEN

1 c. soy sauce

1/3 c. lemon juice

1/4 c. dry sherry or wine

1/4 chopped green onion

1 garlic clove

Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.

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CHICKEN KABOBS

3 boneless chicken breasts

2 jars baby juice (Apple or peach juice)

Teriyaki sauce

Fresh garlic crushed

One clove

2 jars baby food peaches

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300 Chicken Recipes

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put

chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.

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RUSSIAN CHICKEN

1 pkg. dry onion soup

8 oz. bottle red Russian dressing

8 oz. jar apricot preserves

Cut up chicken

Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.

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RUSSIAN CHICKEN

1 pkg. dry onion soup

8 oz. bottle red Russian dressing

8 oz. jar apricot preserves

Cut up chicken

Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.

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TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli

4 lg. slices cooked turkey or chicken

1 can cream of chicken or celery soup

1/3 c. milk

1/4 c. Parmesan grated cheese

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300 Chicken Recipes

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk.

Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20

minutes until brown and bubbly. 3 or 4 servings.

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CHICKEN WALNUT

1 lb. chicken boned breast

2 tbsp. cornstarch

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1 tsp. sugar

4 oz. bamboo shoots

3 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

2 tbsp. soy sauce

1/4 c. apple juice

1/4 c. apple juice

Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown

chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one quarter cup apple juice. Pour liquid over browned chicken.

Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.

Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy

sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot

garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.

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SCALLOPED CHICKEN

1/2 loaf white bread cubed

1 1/2 c. cracker crumbs, divided

3 c. chicken broth

3 eggs, lightly beaten

1 tsp. salt

3/4 c. diced celery

2 tbsp. chopped onion

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300 Chicken Recipes

3 c. cubed cooked chicken

1 can (8 oz.) sliced mushrooms, drained

1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

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APRICOT CHICKEN

3 – 4 lbs. chicken parts

1 (10 oz.) jar apricot preserves

1 (8 oz.) bottle Kraft Creamy French Dressing

1 pkg. Knorr's Onion Soup Mix

Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.

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BOWL OF THE WIFE OF KIT CARSON

4 c. chicken broth

1 (15 oz.) can garbanzo beans, drained

1 c. chicken, cubed and cooked

1 – 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes

Dash Liquid Smoke

1/2 tsp. paprika

1/2 tsp. dried oregano, crushed

1 med. avocado, sliced

1 c. rice, cooked and hot

1 c. monterey jack cheese, cubed

Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and

oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and

chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

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300 Chicken Recipes

CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil

2 1/2 lb. chicken, cut up

Salt and pepper, to taste

16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed

1 med. red onion, sliced, or 16 pearl onions, peeled

1 green bell pepper, sliced

1 red bell pepper, sliced

16 sm. mushrooms, sliced

3/4 c. Lea and Perrins White Wine Worcestershire Sauce

1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain

excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,

basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.

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CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked

1 can cream of chicken soup

1 c. sliced almonds

1/2 c. mayonnaise

1 c. celery, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. lemon juice

3 eggs, hard-boiled

1 c. cracker crumbs (I use Zesta)

2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,

almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep

casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

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300 Chicken Recipes

CHICKEN AND BROCCOLI WITH RICE

1 1/2 c. water

1 1/2 c. Minute Premium long grain rice

1 lb. chicken breasts, boned and cut into strips

2 tbsp. oil

1 (10 3/4 oz.) can cream of chicken soup

1/2 can milk

2 tbsp. Dijon style mustard

1/2 c. cheddar or Swiss cheese, grated

1 1/2 c. broccoli cuts

2 tbsp. pimento, chopped (optional)

Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes.

Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk,

mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

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CHICKEN AND DUMPLINGS

1 stewing chicken, cut into pieces

4 c. water

3 stalks celery with leaves, cut into chunks

1 carrot, peeled and sliced

1/2 c. onion, coarsely chopped

2 tsp. salt

1/4 tsp. pepper

1/3 c. flour

1 c. milk

2 tsp. parsley, minced

Biscuit dumplings (below)

Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a

simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add

enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture.

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300 Chicken Recipes

Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken

pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.

–BISCUIT DUMPLINGS–

1/4 c. Crisco

2 c. self-rising flour

1/3 c. milk

Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

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CHICKEN AND RICE ALMONDINE SQUASH

3 acorn squash, halved

1/2 c. almonds, natural sliced

1/4 c. margarine

2 tbsp. maple syrup

1 c. long grain rice

1 c. chicken broth

1/4 c. raisins

2 tsp. orange peel

2 chicken breasts, cubed

2 tbsp. margarine

Pepper

Garlic powder

Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup.

Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.

Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.

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300 Chicken Recipes

CHICKEN BREASTS IN SOUR CREAM

6 chicken breasts, split and boned

2 c. sour cream

1/4 c. lemon juice

2 tsp. salt

4 tsp. worcestershire sauce

3 tsp. garlic salt

1/2 tsp. paprika

1/2 tsp. pepper

1 c. breadcrumbs

1/2 c. margarine, melted

1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and

seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat

well.

Place in baking dish. Mix margarine and butter; pour half the melted butter and

margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.

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CHICKEN IN SOUR CREAM GRAVY

2 sm. fryer chickens, cut up

Salt and pepper, to taste

1/4 lb. butter or margarine

3 c. milk

2 tbsp. parsley, chopped

1/4 c. sherry

1 1/2 c. sour cream

Season chicken with salt and pepper. Saute in butter until golden brown. Place

chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to

350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10 minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or

more. Check for doneness.

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300 Chicken Recipes

CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS

4 whole chicken breasts, halved

1 (4 oz.) can sliced mushrooms, drained

1 can cream of mushroom soup

1/2 soup can sherry wine

1 c. sour cream

Paprika

Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with

mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2

hours. Serves 4.

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CHICKEN BREAST WITH HONEY – WINE SAUCE

1 c. dry white wine

4 tbsp. soy sauce

1/4 tsp. garlic powder

4 chicken breasts, skinned, boned and cut into pieces

4 tbsp. veg. oil

1/2 c. honey

1/2 c. flour

1 tsp. salt

1/2 tsp. pepper

In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.

Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.

Add chicken and cook, turning, until brown on all sides. Add honey to reserved

marinade and pour over chicken.

Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to

serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

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300 Chicken Recipes

CHICKEN CASSEROLE

2 c. chicken, cooked and cut into small pieces

1/4 lb. egg noodles

1 can cream of chicken soup

4 c. Stove Top Stuffing mix

1 stick butter, melted

1/2 c. milk

Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25

minutes. Serves 4 to 6.

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CHICKEN CASSEROLE

1 (10 oz.) box Wheat Thins, crushed

2 c. chicken, cooked and diced

1 (15 oz.) can asparagus, cut spears

1 (8 oz.) can water chestnuts, sliced

2 cans cream of chicken soup

1 c. Hellmann's mayonnaise

1 c. cheddar cheese, grated

1 stick butter or margarine

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then

asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.

Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.

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300 Chicken Recipes

CHICKEN CHARDONNAY

2 (6 oz.) chicken breasts, boned and skinned

2 tbsp. butter

2 tbsp. shallots, chopped

1 c. fresh mushrooms, sliced

1/4 c. chardonnay (or other dry white wine)

1 tbsp. lemon juice

Flour

1 tbsp. veg. oil

1/4 c. heavy cream

Parsley, chopped

Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in

flour and season if desired. Saute in oil in frying pan.

Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve

immediately.

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CHICKEN CURRY

10 chicken drumsticks (or other cuts)

3 med. potatoes

4 tbsp. curry powder (or more if desired)

8 oz. sour cream

2 lg. cooking onions

2" piece fresh ginger

3 cloves garlic

Salt to taste

5 tbsp. cooking oil

1 c. water

Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food

processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.

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300 Chicken Recipes