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BAKED CRANBERRY CHICKEN
recipe by Madeline R.
1 (16 oz.) can whole berry cranberry sauce
1 package Lipton dry onion soup mix
1 (8 oz.) bottle Red Russian salad dressing
chicken breasts, boned & skinned
Place chicken breasts in a greased 9x13 inch baking pan. Combine cranberry sauce, soup mix and salad dressing, then pour over the chicken. Bake in a preheated 350° oven for 1 hour, basting occasionally.
CHICKEN DIVAN
recipe by Mary T.
3 to 4 packages (three chicken pieces per package) boneless & skinless chicken breasts, cook by boiling
4 heads fresh large broccoli crowns, cooked & drained well
2 (10 ¾ oz.) cans cream of chicken soup
1 (16 oz.) container sour cream
1 level tablespoon curry powder, or to taste
shredded cheddar cheese
Line bottom of a buttered or PAM sprayed 9x13 inch baking pan with the broccoli. Cut each cooked chicken piece in half (I prefer to cut slightly on diagonal, for ease of placement & serving). Place chicken pieces over broccoli. Combine chicken soup, sour cream and curry powder. Spoon mixture over the chicken. Top with shredded cheese. Place in a preheated 350° oven and bake for 30 to 35 minutes (if cold refrigerated, bake for 35 to 40 minutes) or until lightly browned on top. Makes 6 to 8 servings.
If desired, this dish can be made ahead...covered with plastic wrap and refrigerated overnight, then baked later.
CHICKEN FOR A CROWD
recipe by Madeline R.
chicken pieces
green peppers
onions
mushrooms
1 bottle barbecue sauce
Place chicken pieces in a 9x13 inch baking pan. Cover with sliced green peppers, onions and mushrooms (fresh or canned). Top with barbecue sauce. Cover with foil, bake in a preheated 325° oven for 2 hours. Rebake the next day or when cooled, baking in a preheated 325° oven for 1 ½ hours. Remove foil for the last 15 to 30 minutes.
COUNTRY PICNIC CHICKEN
recipe by Mary T.
3 tablespoons flour
3 eggs, beaten
butter or margarine
vegetable oil
saltine crackers
chicken breasts, boned & skinned (not extremely thick pieces)
Beat flour and eggs together. Dip chicken pieces into the egg batter. Roll chicken in coarsely crushed crackers. Refrigerate on waxed paper, for at least one hour. Fry in 2 sticks butter and equal amount of oil. Drain on brown paper or paper towels. Chicken can be kept warm (uncovered) in oven. Serve warmed or cold, this picnic chicken compliments my macaroni salad.
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