How to cook EASY CHICKEN DISH

EASY CHICKEN DISH

Chicken breasts, skinned One layer in oblong dish.
Mix together 1 can cream of mushroom soup and
1 package Lipton onion soup.
Add 1/2 cup of heavy cream.
Mix and spread over chicken.
Sprinkle with paprika.
Bake at 350 degrees for 40 minutes.

How to cook CHICKEN WITH PORT

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley.

2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish

In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper.

Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.

How to cook GOURMET CHICKEN

Gourmet Chicken

1 c. uncooked rice
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can cut boned breasts into sm. pieces)
Salt & pepper to taste

Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix.

Bake at 325 degrees 1 hour and 15 minutes.

When using big chicken pieces, turn when browned on one side.

How to cook CHICKEN SPECTACULAR

3 c. cooked chicken
1 pkg. Uncle Ben's Wild White Rice, cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for color, if desired)

Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)

How to cook CHICKEN ROYALE

4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper

--STUFFING--

4 c. soft breadcrumbs
2 tbsp. onion
1/2 tsp. salt
1/8 tsp. thyme
Pepper
4 tbsp. melted butter
1/2 c. water

Mix all stuffing ingredients together. Stuff each breast secure with picks, skewers or thread. Put flour, salt, paprika and pepper in paper or plastic bag. Shake each piece of chicken to coat. Slather breasts with melted butter. Bake at 325 degrees for 1 to 1 1/2 hours, turning once. Sprinkle with parsley. Serve with mushroom sauce.

How to cook CHICKEN ELIZABETH

6 tbsp. butter
8 boneless chicken breast halves
1 pt. sour cream
8 oz. blue cheese
1 tbsp. Lea & Perrins
3 crushed garlic cloves
Chopped parsley
White pepper

Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large skillet and brown chicken.

Transfer to prepared dish. Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and serve over rice or noodles. Serves 8.

How to cook CHICKEN CHOPSTICK

2 (10 1/2 oz.) cans cream of mushroom soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper

Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly. Put reserve noodles on top. Bake 20-25 minutes in 375-degree oven.