1 pkg. breasts
1 can cream of mushroom soup
Bisquick
Paprika
1 stick oleo
sliced mushrooms
salt and pepper
Heat oven to 450, melt oleo in baking dish. Dip chicken in Bisquick. Place skin side down in pan. Bake for 30 minutes or until golden brown. Mix soup, salt, pepper, paprika and mushrooms. Turn chicken skin side up and pour soup mix over top. Bake 15 minutes more.
Showing posts with label judy. Show all posts
Showing posts with label judy. Show all posts
Thursday, May 15, 2008
Easy Chicken Pot Pie
1 2/3 cups frozen mixed vegetables (thawed)
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.
Make-It-Easy Chicken Dinner
1 Reynolds Oven Bag, large
1 envelope onion soup mix
3 carrots, sliced
1 green pepper, cubed
6 chicken pieces (skin removed)
2 T flour
1 cup water 2 red potatoes, wedged
salt and pepper
Preheat oven to 350. Shake flour in bag; place in 13X9X2 baking pan. Add onion soup mix and water to bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to bag. Arrange chicken pieces and vegetables in an even layer in bag. Close bag and cut six slits in top. Bake 55 – 60 minutes or until chicken is tender.
1 envelope onion soup mix
3 carrots, sliced
1 green pepper, cubed
6 chicken pieces (skin removed)
2 T flour
1 cup water 2 red potatoes, wedged
salt and pepper
Preheat oven to 350. Shake flour in bag; place in 13X9X2 baking pan. Add onion soup mix and water to bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to bag. Arrange chicken pieces and vegetables in an even layer in bag. Close bag and cut six slits in top. Bake 55 – 60 minutes or until chicken is tender.
Crumb Chicken from Susan Kleppin Miller
8 boneless chicken breasts
2 cups Ritz cracker crumbs
½ cup Parmesan cheese
Sprinkle of garlic powder
2 t salt
1/8 t pepper
½ cup oleo
Mix all ingredients together except the oleo. Dip the chicken into the oleo and then roll it in the mixture, thoroughly coating it. Place in pan and cook at 350 for 1 hour.
2 cups Ritz cracker crumbs
½ cup Parmesan cheese
Sprinkle of garlic powder
2 t salt
1/8 t pepper
½ cup oleo
Mix all ingredients together except the oleo. Dip the chicken into the oleo and then roll it in the mixture, thoroughly coating it. Place in pan and cook at 350 for 1 hour.
Snappy Chicken Wings
24 Chicken wings
2/3 cup cayenne pepper sauce
1/3 oleo, melted
1 ½ t cayenne pepper
Blue Cheese dressing
Preheat oven to 425. Cut tips off wings. In bowl, combine cayenne pepper sauce, oleo and pepper. Stir in wings until coated. In roasting pan lined with foil, arrange wings. Bake one hour or until wings are crisp. Serve with Blue cheese dressing.
2/3 cup cayenne pepper sauce
1/3 oleo, melted
1 ½ t cayenne pepper
Blue Cheese dressing
Preheat oven to 425. Cut tips off wings. In bowl, combine cayenne pepper sauce, oleo and pepper. Stir in wings until coated. In roasting pan lined with foil, arrange wings. Bake one hour or until wings are crisp. Serve with Blue cheese dressing.
Chicken Wing Cooking Instructions
Preheat oven to 375. Place no more than 24 wings on a foil-lined baking pan. Bake uncovered for 50 – 60 minutes.
Chicken Spaghetti
Boil 2 large chickens plus 1 pkg chicken breasts in water seasoned with 1 cup onion and 2 cups celery. Save broth. Debone and cut chicken into bite-size pieces.
Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.
Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.
Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.
Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.
Chicken Casserole
1 can French green beans (drained)
2c cut up cooked chicken
1 box Uncle Ben's long grain & wild rice-cooked
2 cans cream of celery soup
1 small jar pimiento
1/2c mayonnaise
small can water chestnuts-sliced
Mix all together. Bake at 350 for 50 min. or until browned on top.
2c cut up cooked chicken
1 box Uncle Ben's long grain & wild rice-cooked
2 cans cream of celery soup
1 small jar pimiento
1/2c mayonnaise
small can water chestnuts-sliced
Mix all together. Bake at 350 for 50 min. or until browned on top.
Chicken and Rice Casserole
2lb chicken breasts
salt & pepper
2c cooked rice
2 stalks celery,chopped
3 cans mushroom soup
1/2c water
2 med onions, chopped
1/4c pimiento
2t parsley
1/2c green pepper
Fry chicken lightly in small amount of grease. Remove from pan. Saute celery, onion & pepper. Use low heat. Pour off grease. Add water and stir to loosen brown bits. Add soup, parsley & pimiento. Mix. Place rice in baking dish, put chicken on top. Pour soup, onions, etc. over chicken. Bake at 350 for 20 - 30 min.
salt & pepper
2c cooked rice
2 stalks celery,chopped
3 cans mushroom soup
1/2c water
2 med onions, chopped
1/4c pimiento
2t parsley
1/2c green pepper
Fry chicken lightly in small amount of grease. Remove from pan. Saute celery, onion & pepper. Use low heat. Pour off grease. Add water and stir to loosen brown bits. Add soup, parsley & pimiento. Mix. Place rice in baking dish, put chicken on top. Pour soup, onions, etc. over chicken. Bake at 350 for 20 - 30 min.
Almond-Encrusted Chicken Breasts
5 ounces boneless, skinless chicken breasts
1 T cornstarch
¼ cup liquid egg substitute
1 T finely chopped almonds
Sprinkle each side of chicken breasts with cornstarch. Dip breast into egg substitute to coat and then sprinkle with almonds. Coat small nonstick skillet with cooking spray and heat over medium heat. Saute chicken 5 minutes on each side or until cooked through.
1 T cornstarch
¼ cup liquid egg substitute
1 T finely chopped almonds
Sprinkle each side of chicken breasts with cornstarch. Dip breast into egg substitute to coat and then sprinkle with almonds. Coat small nonstick skillet with cooking spray and heat over medium heat. Saute chicken 5 minutes on each side or until cooked through.
Alice Springs Chicken
½ cup Dijon mustard
½ cup honey
1 ½ t oil
1/t lemon juice
4 chicken breasts
6 slices bacon
1 can mushroom
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
2 t parsley flakes
Mix top 4 ingredients to make a marinade. Marinade breasts for 2 hours. Cook bacon in pan and remove to drain. Brown chicken in bacon grease. Place chicken in rectangular dish. Cover with reserved marinade, mushrooms, crumbled bacon, and cheeses. Bake at 350 for 10 minutes to melt cheese. Top with parsley before serving.
½ cup honey
1 ½ t oil
1/t lemon juice
4 chicken breasts
6 slices bacon
1 can mushroom
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
2 t parsley flakes
Mix top 4 ingredients to make a marinade. Marinade breasts for 2 hours. Cook bacon in pan and remove to drain. Brown chicken in bacon grease. Place chicken in rectangular dish. Cover with reserved marinade, mushrooms, crumbled bacon, and cheeses. Bake at 350 for 10 minutes to melt cheese. Top with parsley before serving.
Russian Tea
1 large jar Tang (18 oz)
1 1/2c Instant tea with lemon
1c sugar
1t ground cloves
1/2t cinnamon
1 1/2c Instant tea with lemon
1c sugar
1t ground cloves
1/2t cinnamon
Plum Jelly
4 1/2c prepared plums
4 oz pectin
7 1/2c sugar
Put pitted plums in blender, then in dutch oven. Add 1/2c water and simmer covered for 5 min. Add sugar. Bring to rolling boil over high. Stir constantly for 1 min. Remove from heat and stir in pectin. Stir and skim for 5 min. Pour into jelly glasses. Cover wtih paraffin at once. Cool & cover.
4 oz pectin
7 1/2c sugar
Put pitted plums in blender, then in dutch oven. Add 1/2c water and simmer covered for 5 min. Add sugar. Bring to rolling boil over high. Stir constantly for 1 min. Remove from heat and stir in pectin. Stir and skim for 5 min. Pour into jelly glasses. Cover wtih paraffin at once. Cool & cover.
Pepper Jelly from Bepi Pique
1c green peppers
1/2c sugar
3 large hot peppers
1 bottle Certo
2/3c vinegar
Put peppers through blender. Cook in large pot so it can come to free rolling boil and cook about 2 min. Remove from heat. Strain if desired. Remove from heat after re-heating if necessary. Add Certo and stir in well. Add green coloring. Jar while hot.
1/2c sugar
3 large hot peppers
1 bottle Certo
2/3c vinegar
Put peppers through blender. Cook in large pot so it can come to free rolling boil and cook about 2 min. Remove from heat. Strain if desired. Remove from heat after re-heating if necessary. Add Certo and stir in well. Add green coloring. Jar while hot.
Marshmallow Salad
1 box instant pistachio pudding
1 large Cool Whip
16 oz. can crushed pineapple
½ cup chopped nuts
½ cup mini marshmallows
Mix all together and refrigerate.
1 large Cool Whip
16 oz. can crushed pineapple
½ cup chopped nuts
½ cup mini marshmallows
Mix all together and refrigerate.
French Dressing
1/4c vinegar
1/4c catchup
1/2c salad oil
5 1/2t sugar
2t salt
1 clove garlic
Mix all together and refrigerate for 2 or more hours.
1/4c catchup
1/2c salad oil
5 1/2t sugar
2t salt
1 clove garlic
Mix all together and refrigerate for 2 or more hours.
Breakfast Casserole
6 eggs
2 cups milk
1 t salt
1 t dry mustard
1 pound sausage
6 slices cubed bread
1 cup grated cheddar cheese
Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.
Good reheated.
2 cups milk
1 t salt
1 t dry mustard
1 pound sausage
6 slices cubed bread
1 cup grated cheddar cheese
Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.
Good reheated.
Topping for Apples
1t cinnamon
1t lemon juice
1t nutmeg
1/4c oleo
1c sugar
1/4c self-rising flour
Crumble together and spread over apples. Bake uncovered 45 min. at 375.
1t lemon juice
1t nutmeg
1/4c oleo
1c sugar
1/4c self-rising flour
Crumble together and spread over apples. Bake uncovered 45 min. at 375.
Pineapple Fluff
1 stick oleo
20 oz can crushed pineapple & juice
1c sugar
4 eggs, beaten
5 slices white bread
Cream oleo with sugar. Add egg and pineapple. Place bread in 1 1/2 quart casserole. Pour pineapple mix over bread. Bake for 45 min at 350.
20 oz can crushed pineapple & juice
1c sugar
4 eggs, beaten
5 slices white bread
Cream oleo with sugar. Add egg and pineapple. Place bread in 1 1/2 quart casserole. Pour pineapple mix over bread. Bake for 45 min at 350.
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