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Creamy Baked Chicken
Nancy L. Spoolman/Rose Spoolman |
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| 4 - 5 Chicken breasts (deboned, skinless), Pound flat Swiss cheese slices (thin) Cream of chicken soup, mixed with 1/4 cup white cooking wine Pour chicken soup mixture over chicken and swiss cheese. Spread 1 cup Pepperidge Farm crushed, herb dressing on top Drizzle 1/4 cup butter on top of crushed dressing Bake uncovered at 350 for 1 hour. |
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Chicken Rice Dish
Nancy L. Spoolman/Betty Spoolman |
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| 1 cup raw rice. Spread on bottom of 9 x 11, greased, glass pan. Cut chicken in serving pieces and put on top of the rice. Mix 1 can cream of mushroom soup and 1 can of water. Pour over chicken and rice. Add salt and pepper to taste. Spread 1/2 package dry onion soup mix over top. Cover tightly with tin foil. Bake at 325 for 2 hours. |
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Chicken Skillet Stew
Nancy L. Spoolman/Jean McNeil |
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| 1/3 cup all-purpose flour 1/2 tsp. salt Dash pepper 1 1/2 lbs. bonelss, skinless chicken breasts cut into 1 inch pieces 3 tblsp. butter or margarine 1 medium onion, sliced 3 celery ribs, sliced 2 medium potatoes, cut into 3/4 inch cubes 3 medium carrots, sliced 1/4 inch thick 1 cup chicken broth (can use whole can) 1 tblsp. ketchup 1 tblsp. cornstarch 1/2 tsp. dried thyme Dip chicken in flour and brown chicken pieces in butter. Add remaining ingredients and simmer on stove for 30 - 45 minutes, until potatoes and carrots are tender. |
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