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.

How to cook CHICKEN - BROCCOLI CASSEROLE

1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
3 lb. (8 c.) cooked chicken (in sm. pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL Submitted by Colleen Wise.

How to cook CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO

1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4" cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1-inch oil to very hot. Fry chicken until brown (5-8 minute side).

Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.
Cook; whisk constantly until roux is red brown (3-4 minutes). Don't scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.

Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.

Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.

How to cook CAROLYN’S CHICKEN AND RICE

1 c. cream mushroom soup
1 pkg. dry onion soup mix
1 1/4 cans water
1 c. regular rice, uncooked
4 skinless chicken breasts (can use boneless)

Bake covered for 2 hours at 350 degrees. Put rice on bottom of casserole dish, then lay chicken on top of rice. Pour soup and rice mixture on top. Cover. Good "do ahead".

How to cook BRANDIED CHICKEN BREAST

4 boned & skinned chicken breast
1/3 c. flour
1/2 tsp. salt
Ground pepper
1/4 tsp. tarragon leaves
1/4 c. butter
1/3 c. apricot brandy
3/4 c. chicken broth
1/2 c. sour cream

Mix flour, salt, pepper, tarragon, dredge chicken in flour mixture. Melt butter, fry chicken until browned. Add brandy, flame. Add broth, simmer covered 10 minutes or until done. Add sour cream, warm and serve.