recipes

Prepare Mushrooms:

• Melt 1 tablespoon butter in a large saucepan over medium heat.
• Add sliced mushrooms and cook until tender, stirring constantly.
• Remove mushrooms from the saucepan and set aside.

Make the Sauce:

• In the same saucepan, melt 1/3 cup butter over low heat.
• Add flour, stirring until smooth.
• Cook for 1 minute, stirring constantly.
• Gradually add 2 1/2 cups milk, cooking over medium heat and stirring constantly until the mixture is thickened and bubbly.

Add Cream and Seasonings:

• Stir in Half & Half, Parmesan cheese, salt, black pepper, and nutmeg.
• Cook, stirring constantly, until the cheese melts and the mixture is smooth.

Add Meats:

• Stir in chopped chicken and ham.
• If the sauce is too thick, add the remaining 1/2 cup milk to reach desired consistency.

Assemble and Serve:

• Spoon the creamy mixture into baked puff pastry shells.
• Serve immediately.
• Alternatively, refrigerate the sauce and gently warm before serving.

Prepare Ingredients:

• Rinse the dried beef.
• Halve and debone the chicken breasts.
• Wrap each piece of chicken with a strip of bacon.

Layer in Crockpot:

• Arrange the rinsed dried beef at the bottom of a greased crockpot.
• Place the bacon-wrapped chicken pieces on top of the dried beef.

Prepare Sauce:

• In a mixing bowl, combine the cream of mushroom soup with the sour cream and flour mixture.
• Mix until well combined.

Pour Sauce Over Chicken:

• Pour the soup mixture evenly over the chicken in the crockpot.

Cook:

• Cover the crockpot and cook on low for 7 to 9 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.

Serve:

• Serve the savory continental chicken over hot buttered noodles or with rice.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare Chicken:

• Cook the chicken breasts until fully cooked, then dice them into bite-sized pieces.

Mix Sauce:

• In a mixing bowl, combine the cream of chicken soup, mayonnaise, and lemon juice.
• Mix well until smooth.

Assemble Casserole:

• In a 9″ x 13″ baking dish, layer the ingredients as follows:

Green beans

• Cooked and diced chicken breasts
• Sliced water chestnuts
• Soup mixture
• Sprinkle grated cheddar cheese evenly over the top.

Bake:

• Bake in the preheated oven for 45 minutes to 1 hour, or until the mixture is bubbling and the cheese is melted and golden brown.

Cook Pasta:

• Cook the nested style angel hair pasta nests according to package instructions until just al dente (about 2 minutes less than the recommended time).
• Drain well and keep the nests together.

Prepare Chicken:

• Preheat the oven to 375°F (190°C).
• Season the chicken breast halves with salt, pepper, and garlic powder.

Assemble Dish:

• Place the seasoned chicken breast halves in a 9″ x 13″ baking dish.
• Spoon some drained spinach over each chicken breast.
• Carefully place a pasta nest on top of each chicken breast and spinach.

Make Sauce:

• In a saucepan, combine the cream of chicken soup and water.
• Bring to a boil, mixing well.

Bake:

• Pour the soup mixture evenly over the pasta nests in the baking dish.
• Bake in the preheated oven for 1 hour.

Add Cheese:

• Combine the shredded Monterey Jack and cheddar cheese.
• Sprinkle the cheese mixture over the pasta nests.
• Bake for an additional 5 minutes, or until the cheese is melted and bubbly.

• In a saucepan, combine the red currant jelly, Worcestershire sauce, lemon juice, Tabasco sauce, and dry mustard.
• Heat the mixture over low heat, stirring constantly, until the jelly is melted and the ingredients are well combined.
• Once melted, remove from heat and let cool slightly before using as a glaze or sauce for your dish.
• Enjoy this tangy currant glaze over chicken, pork, or roasted vegetables for a burst of flavor!

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Sauce:

• In a mixing bowl, combine the mushroom soup, sour cream, sherry or Madeira, and sliced mushrooms.
• Mix well.

Assemble the Dish:

• Place the chicken breasts in a 9″ x 13″ baking dish.
• Cover each chicken breast with a slice of Smithfield ham.
• Pour the sauce over the chicken, reserving a small amount for later use.
• Sprinkle paprika over the chicken.

Bake:

• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes to 1 hour, until the chicken is cooked through.

Add Cheese:

• Remove the baking dish from the oven.
• Uncover the chicken and place a slice of Swiss cheese on top of each chicken breast.
• Pour the remaining sauce over the cheese.

Finish Baking:

• Return the baking dish to the oven and bake for an additional couple of minutes, until the cheese is melted and bubbly.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Sauce:

• In a mixing bowl, combine the mushroom soup, sour cream, sherry or Madeira, and sliced mushrooms.
• Mix well.

Assemble the Dish:

• Place the chicken breasts in a 9″ x 13″ baking dish.
• Cover each chicken breast with a slice of Smithfield ham.
• Pour the sauce over the chicken, reserving a small amount for later use.
• Sprinkle paprika over the chicken.

Bake:

• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes to 1 hour, until the chicken is cooked through.

Add Cheese:

• Remove the baking dish from the oven.
• Uncover the chicken and place a slice of Swiss cheese on top of each chicken breast.
• Pour the remaining sauce over the cheese.

Finish Baking:

• Return the baking dish to the oven and bake for an additional couple of minutes, until the cheese is melted and bubbly.

Prepare the Chicken:

• Preheat the oven to 325-350 degrees F.
• Skin and roll the chicken breasts.
• In a large skillet, heat the butter and olive oil over medium heat.

Brown the Chicken:

• Brown the chicken breasts in the skillet until golden on all sides.
• Transfer the browned chicken breasts to a roaster or baking dish.

Make the Sauce:

• Add the flour to the remaining oil and butter in the skillet, stirring to combine.
• Add the chopped onion and cook until softened.
• Pour in the beef consommé, tomato juice, and dry sherry, stirring constantly.
• Let the mixture cook for a few minutes until slightly thickened.

Combine and Bake:

• Pour the sauce over the chicken breasts in the roaster.
• Cover the roaster with a lid or aluminum foil.
• Bake in the preheated oven for about 2 hours, or until the chicken is tender.

If Freezing:

• Bake the chicken for only 1/2 hour.
• Freeze the chicken and sauce for up to a week.
• Defrost in the refrigerator for a day before serving.
• Bake for the remaining 1 1/2 hours at 325 degrees F.

Prepare the Chicken:

• Cut the chicken breasts into 1-inch wide strips.
• Sprinkle with salt, pepper, garlic powder, and curry powder.
• Roll the chicken strips in flour to coat.

Brown the Chicken:

• In a large skillet, heat the butter or margarine over medium heat.
• Add the chicken strips and brown them on all sides.

Add Flavorings:

• Add the sliced mushrooms to the skillet.
• Pour in the Amaretto di Saronno, grated lemon rind, and lemon juice.
• Simmer for 5 minutes.

Thicken the Sauce:

• In a small bowl, mix the chicken broth and cornstarch until smooth.
• Stir this mixture into the skillet.
• Cook over low heat, stirring constantly, until the sauce bubbles and thickens.
• Adjust seasoning with additional salt if necessary.

Serve:

• Spoon the chicken and sauce mixture into patty shells.
• Garnish with chopped parsley and diced tomatoes if desired.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Crust:

• In a mixing bowl, combine the flour, 1 1/2 cups shredded cheddar cheese, 3/4 cup chopped pecans, 1/2 teaspoon salt, and 1/4 teaspoon coarse pepper.
• Stir in the vegetable oil until the mixture is well combined.
• Set aside 1/4 of the mixture for the topping.

Bake the Crust:

• Press the remaining mixture into the bottom of a 9″ pie plate to form the crust.
• Bake in the preheated oven for 10 minutes, then remove from the oven.

Prepare the Filling:

• In another mixing bowl, combine the beaten eggs, sour cream, mayonnaise, chicken broth, cooked and cooled chicken, 1/2 cup shredded cheddar cheese, minced onion, and dillweed.
• Mix until well blended.

Assemble the Quiche:

• Pour the filling mixture into the pre-baked crust.
• Sprinkle the reserved 1/4 of the crust mixture on top, along with the 1/4 cup chopped pecans.

Bake the Quiche:

• Reduce the oven temperature to 325°F (163°C).
• Bake the quiche for 45 minutes, or until the filling is set and the top is golden brown.

Serve:

• Allow the quiche to cool slightly before slicing and serving.