recipes

• In a large stewing kettle or pot, place the chicken pieces along with a handful of parsley, poultry seasoning, salt, and pepper to taste.
• Add enough water to cover the chicken completely.
• Bring the water to a simmer over medium heat.
• Once simmering, reduce the heat to low and let the chicken simmer for about 4 hours or until it is tender and cooked through.
• In the meantime, prepare the dumplings:
• In a mixing bowl, combine the flour, baking powder, and salt.
• Cut in the butter using your fingertips until the mixture resembles coarse crumbs.
• Gradually add the milk, stirring until a soft dough forms.
• Roll out the dough on a floured surface until it is very thin, about 1/8 inch thick.
• Cut the dough into strips, about 1 inch by 2 inches in size.
• Once the chicken is tender, carefully remove it from the pot and set it aside.
• Increase the heat to bring the broth to a gentle boil.
• Drop the dumpling strips into the hot broth, making sure they are submerged.
• Cover the pot and steam the dumplings for 10 minutes or until they are cooked through and fluffy.
• While the dumplings are cooking, shred the cooked chicken meat.
• Once the dumplings are cooked, return the shredded chicken to the pot.
• Serve hot, spooning chicken and dumplings into bowls, and ladling some broth over the top.

• Preheat the oven to 375°F (190°C).
• Grease a 9×13 inch baking dish.
• In a large saucepan, combine the condensed cream of chicken soup, mayonnaise, sour cream, and instant minced onion.
• Stir in the cooked chicken, water chestnuts, mushrooms, and celery.
• Cook over medium heat until the mixture is hot and bubbly.
• Pour the creamy chicken mixture into the prepared baking dish.
• Unroll the crescent roll dough and separate it into two rectangles.
• Trim the dough to fit the baking dish if necessary.
• Place the dough rectangles over the hot chicken mixture.
• In a small bowl, combine the shredded cheese and slivered almonds.
• Sprinkle the cheese and almond mixture evenly over the dough.
• Drizzle the melted butter over the top.
• Bake in the preheated oven for 20-25 minutes or until the crust is a deep golden brown.
• Serve hot, spooning the creamy chicken and almond mixture over each serving.

• Preheat the oven to 350°F (175°C).
• Grease a baking dish.
• Arrange the chicken pieces in the prepared baking dish.
• Layer the thinly sliced potatoes and onion over the chicken.
• Season the chicken, potatoes, and onion with salt and pepper to taste.
• Add a little water to the baking dish to create some moisture.
• Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
• After 40 minutes, remove the foil and spoon the condensed cream of mushroom soup over the chicken, potatoes, and onion.
• Return the baking dish to the oven and bake, uncovered, for an additional 10-20 minutes or until the chicken is cooked through, the potatoes are tender, and the sauce is bubbly.
• Serve hot, spooning the mushroom sauce over the chicken and potatoes.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Mix Ingredients:

• In a mixing bowl, combine the onion soup mix, French salad dressing, and the juice from the apricot halves.
• Set aside.

Prepare the Chicken:

• Rinse the chicken breasts and pat them dry with paper towels.
• Place the chicken breasts in a 9×13 inch baking dish.

Add Glaze and Apricots:

• Pour the liquid mixture over the chicken breasts in the baking dish.
• Arrange the apricot halves on top of the chicken.

Bake:

• Bake in the preheated oven for 40-45 minutes or until the chicken is cooked through and the glaze is bubbly and caramelized.

Serve:

• Serve hot, with rice on the side.

• In a mixing bowl, combine the cooked chicken, crabmeat, and crumbled bacon.
• Set aside.
• In a double boiler, melt the butter over medium heat.
• Stir in the flour until smooth.
• Gradually add the chicken broth, paprika, minced garlic, Tabasco sauce, nutmeg, and salt, stirring constantly until the sauce thickens.
• Cover the double boiler and cook the sauce for 10-15 minutes, stirring often.
• After 10-15 minutes, stir in the sour cream until well combined and heated through.
• Add the chicken, crab, and crumbled bacon to the sauce, stirring gently to coat.
• Meanwhile, in a skillet, melt the butter for the glazed walnuts.
• Stir in the Worcestershire sauce until combined.
• Add the walnuts to the skillet and stir until the walnuts are coated and glazed.
• Serve the chicken and crab mixture with peas and rice tossed with the glazed walnuts.

• Preheat the broiler in your oven.
• Place the chicken pieces in a 9×13 inch baking dish and broil them for a few minutes to brown and partially cook them.
• Preheat the oven to 350°F (175°C).
• In a saucepan, combine the raspberries, cornstarch, sugar, cranberry-raspberry cocktail, cinnamon, allspice, and nutmeg.
• Cook the raspberry mixture over medium heat, stirring constantly, until it thickens and becomes syrupy.
• Remove the partially cooked chicken from the baking dish and drain any excess liquid.
• Pour the raspberry glaze over the chicken pieces in the baking dish, ensuring they are evenly coated.
• Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
• After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the chicken is cooked through and the glaze is caramelized.
• Serve hot, spooning the raspberry glaze over the chicken pieces.