recipes

Preheat the oven to 350°F (175°C).

Grease the bottom of a 13″x9″x2″ baking pan.

Spread the uncooked rice evenly over the bottom of the greased baking pan.

Arrange the chicken pieces on top of the rice.

Dot the chicken pieces with butter or margarine.

Sprinkle the dry onion soup mix evenly over the chicken and rice.

Season with salt and pepper to taste.

Pour the boiling water evenly over the chicken and rice.

Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the rice is tender.

If desired, for a browner chicken, you can brown the chicken pieces before arranging them on the rice.

Serve hot.

Preheat the oven to 350°F (175°C).

Grease an 8″x12″ baking dish.

Place the chopped broccoli in the baking dish and set aside to thaw.

Cut the chicken breasts into cubes.

In a skillet, melt the butter over medium heat, then brown the chicken cubes for about 10 minutes until they are fork-tender.

Remove the chicken from the skillet and place it on top of the broccoli in the baking dish.

In a saucepan over low heat, stir together the shredded cheddar cheese and milk until smooth.

Pour this cheese mixture evenly over the chicken and broccoli in the baking dish.

Sprinkle the sliced almonds over the top of the casserole.

Bake in the preheated oven for 20 to 30 minutes, or until the casserole is heated through and the cheese is bubbly and slightly golden brown.

Serve hot.

Preheat the oven to 350°F (175°C).

Grease a 9″x13″ baking pan.

In a large mixing bowl, combine the diced chicken, diced celery, mayonnaise, cream of mushroom soup, chopped pimiento, sliced water chestnuts, salt, chopped onion, and lemon juice.

Mix well to blend all ingredients.

Pour the mixture into the prepared baking pan, spreading it evenly.

Sprinkle the grated cheese evenly over the top of the mixture in the pan.

Sprinkle the crushed potato chips and slivered almonds over the cheese layer.

Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.

Serve hot.

Preheat the oven to 350°F (175°C).

Cook the frozen broccoli in salted water until just tender.

Drain well and place in a large baking dish.

Spread the cooked, chopped chicken evenly over the broccoli in the baking dish.

In a mixing bowl, combine the cream of chicken soup, mayonnaise, lemon juice, and curry powder.

Mix well to combine.

Spread the soup mixture evenly over the chicken in the baking dish.

Sprinkle the grated cheese over the top of the casserole.

Sprinkle the Pepperidge Farm stuffing mix evenly over the cheese.

Bake in the preheated oven for 25 to 30 minutes, or until the casserole is heated through and the top is golden brown.

Serve hot.

Preheat the oven to 400°F (200°C).

Cook the chicken breasts until tender.

Remove the skin and bones, then cut each chicken breast in half.

In a mixing bowl, combine the cream of chicken soup, grated onion, lemon juice, and mayonnaise.

Mix well to make the sauce.

Arrange the halved chicken breasts in a Pyrex dish, leaving some space between each piece.

Spoon the sauce evenly over each chicken breast.

If using slivered almonds, sprinkle them over the top of the chicken and sauce.

Just before baking, sprinkle crushed potato chips, Ritz crackers, or corn flakes over the top of the casserole.

Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the topping is golden brown.

Serve hot.

Heat 1 cup of oil in a skillet over medium-high heat for frying.

Season the chicken pieces with salt and pepper, then coat them evenly with 1 cup of flour.

Fry the chicken pieces in the hot oil until they are crispy and golden brown.

Remove them from the skillet and drain on paper towels.

In the same skillet, drain excess oil, leaving a small amount.

Add the sliced onion and bell pepper, and sauté for about 5 minutes until they are slightly softened.

Sprinkle 1 tablespoon of flour over the onions and peppers, and stir well to combine.

Return the fried chicken to the skillet, and continue to sauté for an additional 5 minutes, allowing the flour to coat the chicken and vegetables.

Pour the sweet and sour sauce over the chicken and vegetables in the skillet.

Stir to coat evenly.

Cover the skillet and allow the mixture to simmer for 15 minutes, stirring occasionally.

Serve the crispy sweet and sour chicken over rice.

Preheat the oven to 350°F (175°C).

Grease a 12 x 7 inch baking dish.

In a large skillet, cook and stir the chopped onion in margarine until tender.

Stir in the shredded chicken, 1/4 cup of picante sauce, cubed cream cheese, and ground cumin.

Cook until thoroughly heated.

Stir in 1 cup of shredded Cheddar cheese until melted and well combined.

Spoon about 1/3 cup of the chicken mixture into the center of each flour tortilla.

Roll up the tortillas and place them seam side down in the prepared baking dish.

Pour the remaining picante sauce over the top of the enchiladas, then sprinkle with the remaining shredded Cheddar cheese.

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Serve hot.

Preheat the oven to 400°F (200°C).

Lightly grease a baking dish.

In a skillet, melt the margarine over medium heat.

Add the chopped onion and celery, and sauté until softened.

Add the finely chopped chicken to the skillet along with Worcestershire sauce, Tabasco sauce, salt, and pepper.

Cook until heated through and well combined.

Remove from heat and set aside.

In a mixing bowl, combine the cream of mushroom or chicken soup, sour cream, and milk.

Mix until well combined and set aside.

On a lightly floured surface, roll out each biscuit flat with a rolling pin.

Spoon a portion of the chicken mixture onto each biscuit, then fold the biscuit over and pinch all edges together to seal.

Place the filled biscuits in the prepared baking dish and bake in the preheated oven for 10-15 minutes, or until lightly browned.

Remove the baking dish from the oven and cover the biscuits with the prepared soup mixture and grated Cheddar cheese.

Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve hot.