Site hosted by Angelfire.com: Build your free website today!



Chicken Pot Pie


Ingredients

1 1/2 pounds cooked diced chicken breast
16 ounce package of frozen mixed vegetables
2 cans cream of chicken soup
2 cups biquick
4 cups milk
1 stick + 2 tablespoons butter, melted


Directions

Layer in a 9x13 pan the chicken, followed by the vegetables. Mix 2 cans of soup and 2 cups of milk and then pour over vegetables and chicken. Mix melted butter,2 cups of milk and bisquick (will be lumpy), and pour over everything in pan. Bake for 1 hour at 350, when done remove from oven and let stand 10 minutes before serving.


Chicken Pot Pie 2



Ingredients


1 can cream of chicken soup
½ cup water
2 tsp. minced onion
1 cup leftover chicken, cubed
½ cup carrots, cooked
½ cup peas, cooked
½ cup potatoes, cooked and cubed
1 package refrigerator biscuits


Directions


In casserole dish, blend soup, water, and onion. Add chicken, carrots, peas, and potatoes. Bake at 450 degrees for 15 minutes. Place refrigerator biscuits around edge of casserole dish on top of chicken mixture. Bake 15 minutes more.


Simple Chicken



Ingredients

6 skinless, boneless chicken breasts
4 to 6 cups sour cream
2 cups cornflake cereal, crushed
seasoning to taste
6 tablespoons butter or margarine,melted


Directions

Preheat oven to 350 degrees F. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour. Makes 6 servings


Zesty Lemon Chicken



Ingredients


4 boneless skinless chicken breasts
1 fresh lemon
Morton's Nature's Seasoning
Lemon Butter (recipe below)


Directions


Trim any fat from chicken breasts and wash. Cut lemon in half and rub lemon over each chicken breast (top and bottom). Sprinkle Nature's Seasoning over each chicken breast (top and bottom) and lay flat in baking pan. Bake at 350 for 20 minutes. While baking, prepare Lemon Butter.


Lemon Butter Sauce


1/2 cup butter or margarine
2 tsp. lemon juice
1 Tbsp.finely chopped parsley

In saucepan over medium low heat, melt butter. Add lemon juice and parsley. After the chicken has baked for 20 minutes, pour HALF of the lemon butter over chicken breasts and bake 10 minutes longer. Remove chicken breasts from oven and serve with the second half of the lemon butter.


Chicken and Mushroom Delite



Ingredients

2 chicken boneless/skinless chicken breasts
3 cups medium egg noodles
3/4 cup parmasean cheese
1 green pepper
1 cup sliced fresh mushrooms (or one can,drained)
1 can cream of mushroom soup (with 1 a can of milk)
1 medium onion
1/2 tsp. basil
1/2 tsp. pepper
1/2 tsp. salt


Directions

Cut chicken into small pieces and fry them in a wok or large frying pan. Cook noodles and set aside. Chop the green pepper and onion and add it to the pan with the cooked chicken. Add the mushrooms, noodles, pepper and salt to the pan and continue cooking until the onions are clear. Add the noodles,mushroom soup and parmesan cheese and
heat until the cheese is melted.