recipes

• Preheat your oven to 350°F (175°C).

Combine Ingredients:

• In a large mixing bowl, combine the bread cubes and 1 cup of the cracker crumbs.
• Stir in the chicken broth, lightly beaten eggs, salt, diced celery, chopped onion, cubed chicken, and drained mushrooms until well mixed.

Prepare the Casserole:

• Spoon the mixture into a greased 2-quart casserole dish.

Prepare the Topping:

• In a saucepan, melt the butter over medium heat.
• Add the remaining 1/2 cup of cracker crumbs and cook until golden brown.

Assemble and Bake:

• Sprinkle the browned cracker crumbs over the top of the casserole.
• Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is heated through.

• Prepare the Chicken:
• In a mixing bowl, combine cornstarch, ground ginger, garlic powder, sugar, and salt.
• Roll the chicken breasts in the cornstarch mixture to coat them evenly.
• Cook the Chicken:
• In a large skillet, melt the butter over medium heat.
• Brown the coated chicken breasts in the butter until golden brown on both sides.
• Prepare the Sauce:
• In a bowl, combine 2 tbsp.
• soy sauce, 1/2 cup water, and 1/4 cup apple juice.
• Pour this mixture over the browned chicken in the skillet.
• Simmer:
• Cover and simmer the chicken for 20 minutes, or until fork-tender.
• Stir once during cooking and add the bamboo shoots.
• Thicken the Sauce:
• In a bowl, combine 1/4 cup water, 1/4 cup apple juice, and 3 tbsp.
• soy sauce with the remaining cornstarch mixture.
• Add this mixture to the chicken and stir until the sauce thickens.
• Prepare the Walnuts:
• In a saucepan, bring water to a boil and add the walnuts.
• Boil for 5 minutes, remove the skins, dry the walnuts, and then fry them until brown and crispy.
• Serve:
• Serve the hot chicken garnished with the fried walnuts.

• Preheat the oven to 425°F (220°C).
• Cook and drain the broccoli as per package instructions.
• Arrange the cooked broccoli in the baking dish.
• In a mixing bowl, combine the soup and milk.
• Place the turkey slices over the broccoli in the baking dish.
• Pour the soup and milk mixture over the turkey and broccoli.
• Sprinkle the grated Parmesan cheese evenly over the top.
• Bake in the preheated oven for 15 to 20 minutes, or until the top is browned and bubbly.

• Preheat the oven to 350°F (175°C).
• Place the cut-up chicken pieces in a baking pan.
• In a mixing bowl, combine the dry onion soup mix, Russian dressing, and apricot preserves.
• Stir until well mixed.
• Pour the mixture over the chicken pieces in the baking pan, ensuring they are evenly coated.
• Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the glaze is caramelized.
• Once done, remove from the oven and let it rest for a few minutes.
• Serve the Apricot Glazed Russian Chicken hot, optionally garnished with chopped parsley or green onions.

• In a 13 x 9 dish, mix together the baby juice, crushed garlic, clove, teriyaki sauce, and baby food peaches.
• Adjust the amount of teriyaki sauce according to your taste preferences.
• Add the chicken cubes to the marinade, ensuring they are fully coated.
• Cover the dish and refrigerate for 8 to 24 hours to allow the chicken to marinate.
• After marinating, remove the chicken from the marinade and discard the excess marinade.
• Thread the marinated chicken cubes onto skewers.
• Preheat the grill to medium-high heat.
• Grill the chicken skewers, turning occasionally, and baste with the reserved marinade until the chicken is cooked through and slightly charred, about 10-15 minutes.
• Serve the grilled chicken skewers with vegetables over rice.

• In a glass or ceramic container, combine the soy sauce, lemon juice, dry sherry or wine, chopped green onions, minced garlic, and a pinch of pepper.
• Mix well.
• Add the chicken pieces to the marinade, ensuring they are fully submerged.
• Cover the container and refrigerate for 12 to 24 hours, allowing the chicken to marinate.
• After marinating, remove the chicken from the marinade and discard the excess marinade.
• Grill or broil the chicken until cooked through, ensuring it reaches an internal temperature of 165°F (75°C).
• Serve the grilled or broiled chicken hot.

• Flatten each chicken breast.
• Place half a slice of Swiss cheese and half a slice of boiled ham on each flattened chicken breast.
• Roll up the chicken breast and secure with toothpicks.
• In a skillet, melt the margarine or butter over medium heat.
• Brown the rolled chicken breasts, seam side down, until golden brown on all sides.
• In a small bowl, mix the cream of chicken soup and milk until well combined.
• Pour the soup mixture over the browned chicken breasts in the skillet.
• Cover the skillet and cook over low heat for 20 minutes, stirring occasionally.
• Once the chicken is cooked through and the sauce is heated, remove the toothpicks.
• Garnish with chopped parsley before serving.

• Heat oil in a pot over medium heat.
• Brown the chicken breasts on both sides.
• Remove from the pot and set aside.
• Brown the sliced green peppers in the same pot.
• Once browned, remove and set aside.
• In the same pot, brown the sliced onion and drained mushrooms together.
• Return the browned chicken breasts and sliced green peppers to the pot.
• Add salt, pepper, paprika, and water.
• Stir to combine.
• Cover the pot and bring the mixture to a boil.
• Once boiling, reduce the heat to low and simmer for 2 hours.
• After 2 hours, remove the chicken breasts.
• They should be soft.
• Add the peeled potato chunks to the pot and cook for an additional 15 to 20 minutes, or until the potatoes are tender and cooked through in the gravy.

• Preheat the oven to 350°F (175°C).
• In an ovenproof dish, combine the Minute Rice, onion soup mix, cream of mushroom soup, and boiling water.
• Mix well.
• Brush the chicken pieces with melted butter and sprinkle with salt and pepper.
• Arrange the chicken pieces on top of the rice mixture in the dish.
• Cover the dish with aluminum foil.
• Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and tender.
• Optionally, this dish can be prepared ahead of time and then baked before serving.