I really need this Campbell's soup recipe! Does anyone have it?

Question

It's this recipe that requires a can of Campbell's cream of chicken soup, four chicken breast pieces, Minute rice, shredded cheddar cheese, etc.

You mix the ingredients and bake it for 20 min. or so. My mother wasn't looking when she was cleaning the refrigerator of all those paper fliers that were on it and she may have thrown the recipe away. Anyone know what I'm talking about? I NEED THIS RECIPE! My dad and I absolutely love this dish!

Answer 1

Here you are:

BRAISED CHICKEN WITH NEW POTATOES AND PAPRIKA
(Serves 4)
1/4 lb. slab bacon, cut into
1/4-inch dice
1 broiler-fryer chicken (about
3 lb.), cut into 8 pieces
2 large onions, chopped
1 green bell pepper, seeded
and chopped
1 clove garlic, minced
1 Tbsp. sweet Hungarian
paprika
1 c. chicken broth
12 small red new potatoes,
scrubbed and halved
1/2 c. sour cream mixed with 2
Tbsp. all-purpose flour
salt and freshly ground pepper

Cook bacon in large heavy skillet over medium heat until
almost crisp. Remove bacon with slotted spoon; reserve. Pour
off all but 3 tablespoons fat. Brown chicken in bacon fat.
Remove chicken from skillet. Saute onions in drippings until
golden brown. Stir in green pepper, garlic and reserved bacon.
Cook until garlic is fragrant, about 30 seconds. Stir in
paprika until vegetables are well coated. Stir in stock.
Return chicken to skillet, breast pieces on top. Arrange
potatoes around chicken; heat to simmering. Cook until chicken
is firm. When all chicken is cooked, test potatoes for done-
ness.


If further cooking is required, remove chicken to heated
platter; keep warm. Simmer potatoes until tender. Return
chicken briefly to skillet to heat through. Remove chicken and
potatoes to heated platter; keep warm. Boil sauce to reduce
and concentrate flavors if necessary. Reduce heat. Stir in
sour cream mixture if desired; simmer for 2 minutes. Add salt
and pepper to taste. Pour sauce over the chicken before
serving.


CHICKEN CASSEROLE

2 boxes chopped broccoli
1 or 2 boxes Stove Top
dressing for chicken
2 cans Campbell's cream of
chicken soup
3 lb. chicken or 5 or 6 whole
chicken breasts (boiled or
baked)
salt to taste
1 pkg. shredded Cheddar cheese

Cook and drain broccoli. Put broccoli over bottom of
greased 9 x 13-inch pan. Boil or bake about 3 pounds chicken
or 5 or 6 whole chicken breasts. Salt. Save chicken broth for
dressing. Prepare chicken flavored Stove Top dressing using
chicken broth instead of water. Spread dressing over broccoli
in pan. Scatter chicken (boned and cut up) on top of dressing.
Add 2 cans Campbell's cream of chicken soup (undiluted) over
the chicken. Sprinkle 1 package shredded Cheddar cheese over
soup. Heat in 350 degrees oven for 30 minutes. Serves about 12.


STUFFED CHICKEN ROLLS

3 whole large chicken breasts
2 c. soft bread crumbs
1 1/2 c. seedless green grapes
1/4 c. sliced almonds
1/4 tsp. ground coriander
1/4 margarine, melted
1 egg, beaten
1/4 c. flour
1/2 c. fine dry bread crumbs
1/4 c. margarine
2 Tbsp. margarine
1/4 c. raisins
2 tsp. sugar
1/8 tsp. ground allspice
1/2 c. chicken stock
1/4 c. dry sherry
1 Tbsp. cornstarch

Halve chicken lengthwise; skin. Remove and discard
bones from chicken. Place each piece of chicken between 2
pieces of plastic wrap. Pound out from center with meat mallet
into a 5 1/2 x 5 1/2-inch square. Remove wrap.


For stuffing: Combine soft bread crumbs, 1/2 cup
grapes, almonds and coriander; toss with 1/4 cup of melted
margarine. Spoon about 1/4 cup of the stuffing onto each piece
of chicken. Fold in sides; roll up jelly roll-style. Skewer
closed with wooden toothpicks.


Combine egg and 1 tablespoon water. Roll chicken in
flour, then dip in egg mixture. Roll in dry bread crumbs.
Cover and chill at least 1 hour. In skillet, brown cold
chicken on all sides in 1/4 cup butter. Bake at 350 degrees about 30
minutes or until chicken is tender.


Meanwhile, for sauce, melt 2 tablespoons margarine; stir
in raisins, sugar and allspice. Stir in chicken stock and
sherry. Combine cornstarch and 2 tablespoons cold water; add
to sherry mixture. Cook and stir until thickened and bubbly.
Add remaining 1 cup grapes; cook for 1 to 2 minutes more.
Remove wooden picks from chicken; serve chicken with sauce.
Serves 6.


BOURSIN-STUFFED CHICKEN

2 whole medium chicken breasts
(1 1/2 lb.), skinned, boned
and halved lengthwise
1 (5 oz.) pkg. Boursin cheese
with garlic and herbs,
softened
1 Tbsp. all-purpose flour
1/4 c. shredded carrots
1/4 c. coarsely chopped
walnuts
1/4 c. snipped parsley
1/3 c. fine dry bread crumbs
2 Tbsp. grated Parmesan cheese
2 Tbsp. butter or margarine,
melted

Place 1 chicken breast half, boned side up, between 2
pieces of clear plastic wrap. Using the flat side of a meat
mallet, pound lightly, working from the center of the chicken
breast half to the edges to form a 5 1/2-inch square. Remove
the clear plastic wrap. Repeat with the remaining chicken
breast halves. In a small mixer bowl beat together the Boursin
cheese and flour until smooth. Stir in the shredded carrot,
chopped walnuts and 2 tablespoons of the snipped parsley.
Place one-fourth of the cheese mixture on each pounded chicken
breast half. To roll up the chicken, fold in 2 of the sides,
then roll up jelly-roll style. Press edges to seal.


For coating: In a small mixing bowl stir together the
remaining snipped parsley, fine dry bread crumbs and grated
Parmesan cheese. Brush the chicken bundles with the melted
butter or margarine; roll the chicken bundles in the coating
mixture. Place each of the chicken bundles, seam side down, on
a wire rack in an 8 x 8 x 2-inch baking dish. Sprinkle the
chicken bundles with any remaining coating mixture. Bake in a
350 degrees oven for 40 to 45 minutes or until the chicken is tender
enough to be easily pierced with a fork and the coating mixture
is golden. Makes 4 servings.


CHICKEN IN A SNOW STORM
(Serves 4)

Chicken:

1 chicken, cut in serving
pieces
2 cans chicken broth
2 cans water
1 chopped onion

Dumplings:

3 c. saltine crackers, crumbled
1 c. scalded milk
2 tsp. melted butter
1 egg, well beaten
salt and pepper to taste
1/2 to 1 tsp. crumbled sage to taste

Cracklings:

chicken skin and salt
1/2 c. chopped parsley for
garnish

Remove skin and fat from chicken pieces and place
chicken in a large roasting pan, covering 2 burners. Add
broth, water and onion; simmer 30 minutes, covered. Mix
dumpling ingredients and form into marble-size balls. Drop
dumplings on top of chicken and simmer, covered, for 10 min-
utes. Remove chicken and dumplings from liquid and place in a
large rimmed serving dish. Thicken broth with a mixture of
flour and 1/2 cup water; simmer 3 minutes. Taste and adjust
seasonings. Pour over chicken and garnish with chopped pars-
ley.


While chicken is cooking, heat oven to 350 degrees. Lay
chicken skin out flat on a rimmed pan. Bake for 30 minutes.
Turn skin over and bake an additional 15 to 20 minutes. Remove
with slotted spatula to paper towels. Cut or break into
1/2-inch pieces and sprinkle with salt. Serve cracklings in
small side dish to be sprinkled over chicken and dumplings as
the diner chooses.


This is a modern adaptation of an old 1800's recipe.

Chicken Wings:

4 to 5 lb. chicken wings, cut
into three parts and washed
salt and pepper to taste
(optional)

Thoroughly flour and fry in hot (sizzling) corn oil for
20 to 25 minutes until golden brown and crispy. (Oil should be
hot enough to start chicken frying upon contact and should be
deep enough to cover chicken. If not, chicken must be turned
to brown both sides.) Drain chicken on paper towel. Take four
or five pieces of chicken at a time and swish around in sauce
until completely covered. Place sauced parts into a foil-lined
pan and bake in 400 degrees oven for 15 minutes.

Sauce:

12 oz. bottle regular hot
sauce (not Tabasco sauce)
1/3 c. vinegar
1/2 stick butter or margarine,
melted
1/3 c. honey (use less honey
if you desire hotter sauce
or more if you want it less
hot)


Mix above ingredients in saucepot and bring to boil.
Let simmer for 10 minutes. (Leftover sauce can be refrigerat-
ed.) Serves 6 persons. Recipe is easily increased depending on
the amount of chicken wings purchased.


Helpful Hints: Chicken wings can be separated for you
at your grocer and only the 2 largest pieces are used. Soft
fried chicken will be too soggy. Oil is hot enough when drops
of water sizzle upon contact. If too many pieces of chicken
are placed in when frying, chicken will cook too slowly and
become soggy.


Once you've tasted Zing Wings and let others sample, you
can easily prepare them on weekends for special occasions at
your price. It's up to you how often.


BRAISED CHICKEN AND VEGETABLES

4 1/2 lb. ready-to-cook
roasting chicken (with
giblets)
1 1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. butter or margarine
1 small onion, sliced
12 small carrots, pared
4 tsp. flour
1/2 c. dry white wine
1 c. canned chicken broth
Watercress sprigs

Remove giblets from chicken. Rinse them; drain on paper
towels. Rinse chicken; dry with paper towels. Sprinkle inside
with salt and pepper. Tuck wings under body; tie legs togeth-
er. If necessary, fasten skin at neck with skewer or wooden
pick. In hot butter in Dutch oven, brown chicken well all
over, about 30 minutes. As chicken browns, turn it with 2
wooden spoons, taking care not to break skin.


Meanwhile, coarsely chop giblets and combine them with
sliced onion. Place giblet-onion mixture under browned chicken
and cook over low heat, covered, for 30 minutes.
Arrange carrots (halved, if necessary) around chicken;
simmer, covered, 40 minutes longer, or until chicken and
carrots are tender. Remove from heat. Remove chicken and
carrots to heated platter. Cover with foil to keep warm while
making sauce.


Strain drippings; skim off fat and return drippings to
Dutch oven. Stir in flour until smooth. Gradually stir in
white wine and chicken broth; bring to boiling. Reduce heat;
simmer 5 minutes. Taste for seasoning; add salt and pepper, if
needed. Garnish Braised Chicken and Vegetables with watercress
sprigs. Pass sauce in gravy boat. Makes 6 servings; 430
calories each.


LO-CAL STEWED CHICKEN WITH VEGETABLES

1 small chicken, cut up
1/2 tsp. minced garlic
paprika
1 onion, sliced
1/4 c. prepared chicken
bouillon, plus perhaps a
little more
1 (6 oz.) can tomato sauce
1 Tbsp. granulated sugar
2 carrots, cut in 2-inch
pieces
3 small potatoes, peeled and
cut into quarters
1 rib celery, cut into 2-inch
pieces

Wash chicken parts and remove all visible fat and most
of the skin. Leave a little skin on the wings to flavor the
gravy. Place chicken parts in a roasting pan that has a lid.
Spread garlic over chicken. Sprinkle chicken with paprika.
Add sliced onion and 1/4 cup chicken bouillon. Bake, uncovered
in a preheated 325 degrees oven for about 30 minutes. The chicken
should start to "tan".


Remove pan from oven. Mix tomato sauce with sugar, pour
over chicken. Add carrots, celery and potatoes. Add a bit
more chicken broth if necessary for basting. Cover roasting
pan and return to 325 degrees oven for about 1 1/2 hours until chicken
is golden brown and tender. Serves 4.

Note: Green beans or any other vegetables you like may
be added.


CHICKEN BARBECUE

1 tsp. minced, peeled garlic
1 tsp. salt
1 1/2 c. tomato juice
1/4 c. cider or wine vinegar
3 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. catsup
1 Tbsp. lemon juice
1/8 tsp. celery seed
1 (3 1/2 lb.) broiler-fryer
chicken, cut up
2 additional chicken legs and
thighs

On a board sprinkle the garlic with the salt and mash to
a paste with the blade of a knife. In a small pan combine
garlic mixture and remaining ingredients except chicken and
bring to a simmer over moderate heat; cook about 10 minutes.
Pour sauce into a large, shallow baking dish and cool slightly.
Fold chicken wing tips under, add chicken to sauce and turn to
coat. Cover and marinate 1 hour at room temperature or up to
12 hours in the refrigerator, turning chicken pieces several
times. Line a broiler pan with aluminum foil. Arrange chicken
pieces in the broiler pan without a rack and baste with the
sauce. Broil 7-inches from the heat for 12 minutes. Turn;
baste and broil 10 minutes longer. If desired, remaining sauce
may be placed in a small pan, simmered for 10 minutes and
served with the chicken. Makes 4 to 6 servings. For diet
serving allow 1/2 breast or 2 legs and 2 tablespoons sauce.
Wrap and reserve 1 diet serving for dinner in Menu #10 and 2
ounces cooked chicken for lunch in Menu #13. Per diet serving:
145 calories, 27 grams protein, 3 grams fat, 4 grams carbohy-
drates.


Timesaver Tip: Omit marinade; broil chicken, brushing
with soy sauce and lemon juice.
Microwave Instructions: Mix sauce ingredients in a
small bowl; cover and cook on High 5 minutes. Arrange chicken
in one layer in two (2 quart) or one (3 quart) oblong baking
dish, having meatiest portions face the outside of the dish.
Pour sauce over chicken and let marinate. Cover chicken with
wax paper to prevent spattering and cook on High about 20
minutes. Every 5 minutes spoon sauce over chicken and rear-
range pieces so uncooked parts face outside of dish. Cook
uncovered for last 5 minutes. Cover and let stand 10 minutes.
This tastes more like a well seasoned stewed chicken, still
delicious.


CHICKEN WITH SPRINKLE CHEESE
(Finger Chicken)

chicken breast meat (skinless,
boneless)
evaporated milk
flour
corn flake crumbs
margarine (1 Tbsp. for each
whole chicken breast)
garlic powder
grated Parmesan or Romano
cheese

Melt margarine. Cut chicken into strips so that each
breast (whole). Yields 4 to 6 strips. Coat chicken strips
with flour. Dip coated chicken strips in evaporated milk.
Roll chicken strips in cornflake crumbs. Place chicken in
shallow baking pan. Drizzle melted margarine over chicken.
Sprinkle chicken with garlic powder and cheese to taste. Bake
uncovered at 350 degrees for approximately 45 minutes. May turn
chicken if desired, but not necessary.
Variation: Substitute barbecue sauce for evaporated
milk for barbecue chicken flavor.


"Parsley, Sage, Rosemary & Thyme" Chicken Breasts

2 - skinless, boneless, chicken cutlets
1 - medium onion, chopped
1/2 lb sliced mushrooms
2 - garlic cloves, minced
1/4 cup flour
1/4 cup egg substitute
1 cup Bread Crumbs
1/2 tsp dry Sage
1/2 tsp dry Thyme
1/2 tsp dry Rosemary
Salt and Pepper to taste
1/2 cup chopped fresh Parsley
3/4 cup Smart Balance Margarine
1 Tbs Chicken bouillon powder
1 1/2 cups water


Cut up chicken breasts into six or seven pieces. Combine flour, Sage, Rosemary, and Thyme, Salt and Pepper to taste. Dredge Chicken pieces in flour mixture, egg substitute, and bread crumbs in that order. Reserve flour mixture. Hold Chicken on plate for over 15 minutes. (allowing bread crumbs to adhere to chicken. ) Sauté chopped Onion in half the Smart Balance. First five minutes on medium high heat, next six minutes on medium heat. Stirring frequently until medium brown. Add Garlic in last two minutes. Remove Onions and Garlic from pan and hold. Using other half of Smart Balance, saute Chicken on both sides until nicely brown. Remove chicken from pan. Mix Chicken bouillon powder with water and deglaze pan, scraping bottom of pan to get all the tasty bits. Return Onion and Chicken to pan. Stir. Cover and simmer for ten minutes. Add Mushrooms, and simmer for additional ten minutes. Mix reserved flour mixture with sufficient water for thickening gravy. Remove Chicken pieces to heated platter, and thicken gravy. Pour over Chicken pieces.
Sprinkle with chopped Parsley and serve.


HOMEMADE CHICKEN SOUP

1 whole fryer chicken (2 1/2
to 3 lb.)
1 (3 lb.) bag small yellow
onions, quartered
1 lb. carrots, sliced
1 large bag frozen soup
vegetables
1 box Mrs. Grass chicken
noodle soup mix
1 small jar chicken bouillon
granules
1 bag egg noodles, cooked
according to pkg.
directions

In a large stock pot, put chicken in and fill 1/2 to 3/4
full with water. Add 1 1/2 pounds or half of the onions and
1/2 pound or half of the carrots. Bring to a boil. Reduce
heat and simmer, covered, for 1 to 1 1/2 hours. Test chicken
for doneness. When chicken is fully cooked, remove whole
chicken from pot. Discard skin and bone chicken. Cut chicken
into bite-size pieces. Return chicken pieces to stock pot and
add all remaining ingredients except noodles. Simmer for about
30 to 45 minutes. Serve soup over noodles according to indi-
vidual taste


RICKY'S CHICKEN PICKIN' CORN SOUP

3 or 4 boneless chicken
breasts, cut in pieces
(about 1 lb.)
5 Tbsp. Wesson oil
4 medium potatoes
2 medium onions
1 can water
1 can Campbell's cream of
chicken soup
1 (17 oz.) can cream corn
1 (17 oz.) can whole kernel
corn
1 Tbsp. cornstarch, diluted
with 1 c. warm water

Use chicken breasts (a package of Tyson Chicken Nuggets
is fine). Put chicken into cooking pot with Wesson oil.
Sprinkle with salt, pepper and McCormick chicken seasoning.
Let cook for 15 minutes, turning often, not allowing the
chicken to get too brown. Cut up potatoes and onions. Remove
chicken from pot but leave drippings. Add cream of chicken
soup and water. When this starts to boil, add the onions and
potatoes. To the mixture add cream corn, whole kernel corn and
cornstarch mixture. Cover and cook 45 minutes to one hour,
stirring often from the bottom so it won't stick. Add chicken
that has been cut in small pieces. Heat and serve.
This is an original Ricky Skaggs' recipe, concocted for
he and Molly, while mama, Sharon White Skaggs' was on the road.




STIR-FRY CHICKEN AND VEGETABLES

1 1/2 to 2 lb. boneless
chicken breasts, cut in
cubes or in strips
1 c. carrots, sliced
diagonally 1/8-inch thick
1 medium onion, quartered
1 c. celery, sliced diagonally
1/8-inch thick
1 c. snow peas
1 c. sliced mushrooms
1 c. broccoli flowerets
1 1/2 tsp. freshly minced
garlic
2 tsp. fresh parsley
salt and pepper
2 (8 oz.) cans chicken broth
or your own stock
2 Tbsp. cornstarch
2 Tbsp. sesame seed oil

Chicken: You will need 1 very large Teflon pan. Place
1/3 of the chicken pieces in pan and add 1/3 of the garlic,
salt and pepper to taste. Brown in pan (do not use Pam or any
oil). Add 1/2 cup water; cook and stir constantly, making sure
all drippings and water are combined thoroughly, about 2
minutes. Pour liquid and chicken pieces in stock pot; cover
and set aside. Repeat this method, using 1/3 of the chicken
and garlic at a time. Add to stock pot and cover.
Sauce: Combine chicken drippings and 2 cans of clear
chicken broth or stock with cornstarch. Stir constantly on
high heat until well blended. Cook until thickened. Season to
taste. Combine with chicken in stock pot.


Vegetables: Heat sesame oil in Teflon pan; add vegeta-
bles and stir-fry, about 10 minutes or until still crispy.
Take off heat and add fresh parsley. Combine with chicken
mixture in stock pot and serve over hot rice.
This recipe is so versatile. Use your favorite combina-
tion of vegetables or try using pork or beef. This is terrific
over your favorite pasta. Serves 10 to 12 people.


CHICKEN CORDON BLEU

4 chicken breasts
1/2 lb. Mozzarella cheese
1/4 c. Wesson oil
1 egg, beaten
salt and pepper to taste
4 slices baked ham
1 can chicken broth
bread crumbs

Take chicken breasts; cut in half. Skin and debone
chicken (will have 8 halves). Place each half between 2 pieces
of waxed paper or plastic wrap; flatten with meat tenderizer
or side of a saucer. Take each piece of flattened chicken, lay
1/2 slice of ham on top of chicken; top this with a chunk of
Mozzarella cheese. Fold chicken breast in half and fasten with
a toothpick.


Dip in beaten egg, then roll in bread crumbs. Brown in
Wesson oil in skillet over medium heat. Salt and pepper to
taste. When all chicken breasts have been browned, remove from
skillet. Add can of chicken broth to skillet, heat to boiling,
stirring while heating. When boiling, add chicken back to
broth to heat through. Serve with rice or potatoes.


DEVILED CHICKEN HALVES
(For 4 Servings)

1 frying chicken (about 3 lb.)
2 Tbsp. fresh lemon juice
1 tsp. mustard
1/4 c. minced green onion
1 clove garlic, pressed
lemon wedges
1/4 c. melted butter or
margarine
2 Tbsp. olive or salad oil
1/4 tsp. cayenne pepper
2 Tbsp. minced fresh parsley
1 tsp. salt

Wash and dry chicken. Split into halves down middle of
back and middle of breast. Mix butter with lemon juice, olive
oil, mustard and cayenne. Brush chicken all over with this
mixture, using about half of it. Mix onions, parsley, garlic
and salt into the remainder of the butter mixture. Arrange
chicken on broiler pan, skin side down. Broil 5 to 7 inches
from the source of heat for 20 minutes. Turn and broil for 10
minutes; baste with the onion-parsley mixture. Continue
broiling for 10 minutes longer or until chicken is tender and
chicken juices are clear. Cut and serve with lemon wedges to
squeeze over chicken.


Tips: Chicken can be prepared ready for broiling ahead
of time and onion-parsley mixture made ahead and refrigerated.
This is also an excellent baste for barbecued chicken. Follow
directions except cook chicken over charcoal, turning once.


APRICOT CHICKEN CASSEROLE

3 lb. chicken (or chicken
pieces)
1/3 c. oil
1 packet French onion soup mix
1/4 c. flour
1 1/2 c. water
15 oz. apricot nectar (3 small
cans)
2 chicken bouillon cubes
salt and pepper
1/2 c. sour cream

Cut chicken into serving size pieces. Heat oil in pan.
Add chicken pieces. Cook, turning occasionally, until chicken
is well browned on all sides. Remove chicken and reserve pan
drippings. Place chicken in ovenproof dish. Add dry French
onion soup mix and flour to pan. Stir until flour is golden
brown. Remove pan from heat. Add water, apricot nectar,
crumbled bouillon cubes, salt and pepper. Mix until smooth.
Return to heat and stir until sauce boils and thickens. Stir
in sour cream. Pour sauce over chicken. Bake, covered, in
moderate oven for 45 to 55 minutes or until chicken is tender.
Serves 4.


CHICKEN ALABAM

8 pieces chicken
1/3 c. flour
1/2 tsp. paprika
1/2 tsp. salt
dash of pepper
dash of thyme
5 Tbsp. butter
1/4 c. onion, chopped
1 c. chicken soup stock*
1/2 c. light cream
1/4 tsp. lemon juice
2 Tbsp. pimiento

Dredge chicken pieces with mixture of flour, paprika,
salt, pepper and thyme. Brush chicken with 3 tablespoons
melted butter and brown in oven, or shake off excess flour and
saute in about 3 tablespoons cooking oil. Saute onion lightly
in 2 tablespoons butter for 5 minutes. Stir in excess flour
from dredging chicken. Add soup stock. Cook and stir until
thickened. Add light cream and cook until smooth and thick.
Add lemon juice, then pimiento; blend well. Pour sauce over
chicken in a 2 to 3 quart casserole; cover and bake 1 1/4
hours at 325 degrees, or until chicken is fork-tender. Serve over
cooked rice. Makes 4 to 6 servings (makes 8 servings if
chicken breasts only are used, 1/2 breast of each serving).
*Or use 2 chicken bouillon cubes, or 1 1/2 teaspoons
chicken soup base granules and 1 cup water.

PINEAPPLE-SAUCED CHICKEN
(Microwave)

1 (2 1/2 to 3 lb.)
broiler-fryer chicken, cut
up
1 (8 oz.) can crushed
pineapple (juice pack),
undrained
1/4 c. chili sauce
2 Tbsp. brown sugar
1 Tbsp. cold water
2 tsp. cornstarch
hot cooked barley or rice
(optional)

In a 12 x 7 1/2 x 2-inch baking dish arrange chicken,
skin side down, with the meatiest portions toward the outside
of the dish. Cover with waxed paper. Cook on 100% power
(High) for 9 minutes, giving the dish a half-turn after 5
minutes. Meanwhile, stir together undrained pineapple, chili
sauce and brown sugar. Drain fat off chicken. Turn chicken
pieces over, spoon pineapple mixture over chicken. Cover with
waxed paper. Cook on High for 10 to 11 minutes or until
chicken is tender, basting chicken and giving dish a half-turn
after 5 minutes. Transfer chicken to a platter. Keep warm.


Skim fat from juices. Measure 1 cup of juices into a 2
cup glass measure. Stir together water and cornstarch. Stir
into reserved juices. Cook, uncovered, on High for 2 minutes
or until thickened and bubbly, stirring after 1 minute. Serve
chicken over hot cooked barley or rice if desired. Spoon some
sauce over chicken. Pass remaining sauce. Makes 6 servings.


CHICKEN TARRAGON

1/3 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 frying chicken (about 2 1/2
lb.), cut up
6 Tbsp. butter or margarine
2 Tbsp. finely chopped
scallions
1/4 lb. fresh mushrooms,
sliced
1 can (13 3/4 oz.) Inn chicken
broth
1/2 tsp. dried tarragon
1/3 c. chopped parsley
5 c. hot fluffy rice, cooked
in chicken broth

Combine flour, salt and pepper; coat chicken; reserve
flour mixture. In large skillet, brown chicken in 2 table-
spoons of the butter; remove chicken. Add 2 tablespoons butter
to skillet with scallions and mushrooms; brown lightly. Add
reserved flour mixture and part of chicken broth, stir well.
Add tarragon and remaining chicken broth; simmer, stirring
until sauce is thickened. Place chicken in sauce; cover and
simmer 20 to 25 minutes or until tender. Add parsley and
remaining butter to hot rice; toss. Serve chicken with sauce
over rice. Makes 4 to 6 servings.


BUTTERMILK FRIED CHICKEN WITH BISCUITS

For 4 servings you will need:

1 broiler-fryer chicken (2 1/2
to 3 lb.), cut into serving
pieces
1 1/2 c. buttermilk
2 1/2 c. all-purpose flour
2 Tbsp. chopped parsley
1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/4 c. shortening
1/4 c. butter or margarine
(additional butter if
necessary)
1/4 c. chicken broth or water
1 Tbsp. sugar (optional)
2 1/2 tsp. baking powder
1/2 tsp. baking soda parsley for garnish

For 2 servings, half of the ingredients. Use chicken
pieces.

For 8 servings, double the ingredients.

Place chicken into bowl. Pour buttermilk over; marinate
1/2 to 1 hour. In another bowl, mix 1/2 cup of the flour with
parsley, oregano, salt and pepper. Remove chicken from butter-
milk. Roll pieces in flour mixture. Reserve 3/4 cup of the
buttermilk. Pour remainder into a buttered shallow casserole.
Heat shortening and butter in heavy skillet. Brown chicken
pieces 4 to 5 minutes over medium to high heat. Place chicken
on top of buttermilk in casserole. Strain fat from skillet
into measuring cup (there should be 1/3 cup; if not, add melted
butter to equal 1/3 cup).

Pour broth into skillet; scrape up brownings. Pour
around chicken. Bake, uncovered at 375 degrees until crisp and
tender, about 1 hour. Mix remaining flour with sugar, if used,
baking powder and baking soda in bowl. Stir in butter and
reserved buttermilk to make stiff dough. Knead lightly; roll
out on floured board; cut into 2-inch rounds. Bake in same
oven with chicken for 20 to 25 minutes or until golden. Serve
along with chicken. Makes about 10 biscuits.
Marinating time; 1 hour. Baking time; 1 hour. Oven
temperature 375 degrees.


CHICKEN GUMBO

1 chicken breast
2 chicken legs
2 tsp. butter
2 tsp. flour
2 c. chicken broth
1 large onion, chopped
1/4 c. chopped green pepper
1/8 tsp. leaf thyme
1/2 tsp. hot pepper sauce
1 bay leaf
2 tsp. oil
1 (1 lb.) can whole tomatoes
with juice
2 c. okra
file gumbo powder (optional)
hot cooked rice

Cut chicken into 2-inch pieces. Saute chicken in large
skillet in butter until well browned on all sides. Remove
chicken to 3 quart saucepan and set aside; stir flour into
drippings until smooth. Heat to simmering; stir constantly.
Reduce heat to low heat and stir until flour turns medium
brown, about 10 minutes. Stir in chicken broth until blended.
Heat to boil; stir occasionally. Pour chicken in saucepan.
Saute onion, green pepper, thyme, hot sauce and bay leaf in oil
until tender, about 5 minutes. Stir into chicken. Cut toma-
toes in half; stir into chicken along with juice. Bring to
boil. Reduce heat; simmer about 5 minutes, stirring occasion-
ally. Stir in okra; simmer an additional 10 minutes. Season
with file powder to taste. Serve with rice. Makes 4 servings.


FRENCH CHICKEN

6 skinless, boneless chicken
breasts (3 breasts or 6
halves)
1 stick margarine
2 to 3 chicken bouillon cubes
1 pt. whipping cream
1/2 tsp. lemon juice
1/2 c. white dry wine
mushrooms (optional)
1 box chicken flavored
Rice-A-Roni, prepared as
directed on box

Cut chicken into bite size pieces. Melt butter in a
skillet with medium heat. Saute chicken in butter until each
piece turns white. Turn frequently. After chicken is white,
remove from skillet. Melt chicken bouillon cubes in butter;
add whipping cream, lemon juice, wine and mushrooms. Return
chicken to mixture and simmer. French Chicken may simmer while
preparing rice. Add a salad and you have a dinner. Serve
chicken over the rice. Serves 4 to 5 persons.


SHRIMP STUFFED CHICKEN

1 lb. medium-sized shrimp
1 green onion
1 Tbsp. cooking or dry sherry
1/4 tsp. ground ginger
salt
1 slice white bread
6 chicken legs
2 Tbsp. butter or margarine
2 large zucchini
2 Tbsp. salad oil

About 1 1/4 hours before serving: Prepare stuffing.
Shell and devein shrimp; mince shrimp; mince green onion. In
small bowl, combine shrimp, green onion, sherry, ginger and 1/2
teaspoon salt. Into shrimp mixture, tear bread into small
pieces. Mix well. Preheat oven to 400 degrees. Carefully pushing
fingers between skin and meat of each chicken leg to form a
pocket, place some stuffing in each pocket. Rub chicken legs
with 1/2 teaspoon salt; place stuffing side up in open roasting
pan. Pull side up in open roasting pan. Pull butter into
small pieces; dot chicken with butter pieces. Bake 40 to 45
minutes until chicken is browned and fork tender, basting
chicken occasionally with pan drippings. (To prevent chicken
from sticking to pan, move chicken slightly after first 5 to 10
minutes of baking.)


About 15 minutes before chicken is done, slice zucchini
diagonally into 1/2-inch thick pieces. In 12-inch skillet over
medium heat, in hot salad oil, arrange zucchini slices in one
layer, if possible. Sprinkle lightly with salt. Cook until
slices are slightly browned on both sides and tender-crisp. To
serve, arrange chicken legs and zucchini on warm platter.
Makes 6 servings.


SPICY ORANGE CHICKEN

1 (3 to 3 1/2 lb.) chicken,
cut up
1/4 c. butter or margarine
1 orange, unpeeled and sliced
crosswise
2 Tbsp. flour
1 tsp. salt
1/4 tsp. cinnamon
1 c. orange juice
1/4 c. toasted almond slices

Power setting: High. Serves 4. Wash chicken and pat
dry. Heat Browning Dish* 6 minutes. When dish is hot, add
butter and sear skin side of chicken. Turn chicken over;
arrange with the meatiest parts at the edges. Distribute the
orange slices among the chicken pieces. Pour any drippings
left from browning the chicken into a 2-cup measure. Heat 30
seconds. Blend in the flour, salt and cinnamon. Slowly stir
in the orange juice. Cook, uncovered, 2 1/2 to 3 minutes or
until the sauce thickens and boils. Pour the thickened sauce
over the chicken. Cook, covered, with wax paper 17 to 20
minutes or until chicken is tender and no longer pink when
slashed, turning and rearranging the chicken twice during the
cooking time. Sprinkle with the toasted almonds and serve with
rice.


*The browning dish is a microwave dish with a special
element in the bottom which when preheated in the microwave
becomes as hot as a frying pan on the stove. Therefore, if you
do not own one, you may sear the chicken in the butter on top
of the stove and then arrange in an 7 x 11-inch baking dish.



CHICKEN SLICES WITH MUSHROOMS

3 chicken breasts
1/8 tsp. salt
1 can chicken broth
1/8 tsp. pepper
1 lb. fresh bean sprouts
2 pkg. frozen pea pods, thawed
1 small can sliced mushrooms
(save liquid)
1 clove garlic, minced
2 slices ginger, shredded
1 tsp. sugar
1/2 c. broth from chicken
3 Tbsp. soy sauce
1 Tbsp. cornstarch
3 Tbsp. vegetable oil
2 Tbsp. sherry

Mix together sugar, 1/2 cup broth from chicken, soy
sauce and cornstarch and set aside.
Combine in saucepan salt, 1 can chicken broth and
pepper. Bring to a boil. Add chicken breasts. Turn down heat
to low. Cook covered for 15 minutes. Remove chicken and set
aside to cool. Save liquid. When chicken has cooled, remove
bones and slice meat into thin strips. Put aside.


Heat wok or pan hot and dry. Add oil. Add garlic and
ginger and stir until brown. Add bean sprouts, frozen pea pods
(thawed) and mushrooms. Fry while stirring for 3 minutes. Add
sherry and cover to cook for 2 minutes more. Add chicken; mix
thoroughly. Add mixture made with sugar, broth from chicken,
soy sauce and cornstarch. Stir until gravy thickens. Serve
over rice. Serves 4.


CHICKEN SHORTBREAD

3 full chicken breasts
1 pkg. Lipton chicken soup mix
2 cans cream of chicken soup
Pepperidge Farm herbal
stuffing mix
paprika to season

Put chicken and lump of broth (or whole package soup) in
large pot. Cover with water and bring to boil. Lower heat and
simmer 1 1/2 hours. Save all liquid. Remove skin from chicken
and clean. Put chicken pieces in large casserole dish. In a
separate bowl, mix cream of chicken soup with liquid from pot
until you get the consistency of a thick gravy. Pour sauce
over chicken. Prepare 3 cups stuffing following directions on
package; using the chicken liquid in place of water. Put
stuffing over chicken. Shake on paprika. Bake at 350 degrees
uncovered 1/2 hour until bubbly.


SWEET AND SOUR CHICKEN

1 egg, beaten
2 Tbsp. cornstarch
2 Tbsp. vegetable oil
1 tsp. soy sauce
1/4 tsp. white pepper
1 1/2 lb. boneless chicken
breast, skinned and cut
into 3/4-inch pieces
3/4 c. all-purpose flour
3/4 c. water
2 Tbsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
vegetable oil
1 c. sugar
1 c. chicken broth
1 (8 oz.) can pineapple
chunks, undrained
3/4 c. vinegar
1/4 c. catsup
2 tsp. soy sauce
1 clove garlic, crushed
1/4 tsp. ground ginger
1/4 c. cornstarch
1/4 c. water
2 tomatoes, cut into wedges
1 green pepper, cut into
1-inch squares
hot cooked rice

Combine egg, 2 tablespoons cornstarch, vegetable oil, 1
teaspoon soy sauce and white pepper in a large bowl, mixing
well. Stir in chicken pieces; cover and refrigerate 20 min-
utes.


Combine flour, 3/4 cup water, 2 tablespoons cornstarch,
baking soda and salt; mix well. Drain chicken pieces; add to
batter, stirring to coat. Heat 1 inch of oil in an electric
skillet to 375 degrees; add chicken, and cook about 6 minutes or until
golden brown. Drain on paper towels; set aside, and keep warm.
Combine sugar and chicken broth in a large saucepan.
Drain pineapple, reserving juice; set pineapple aside. Add
reserved juice to chicken broth mixture, stirring well. Stir
in pineapple chunks, vinegar, catsup, soy sauce and garlic;
bring mixture to a boil. Combine 1/4 cup cornstarch and 1/4
cup water, stirring well. Stir into chicken broth mixture.
Cook over medium heat, stirring constantly, until thickened.
Stir in the tomatoes, green pepper and pineapple. Bring to a
boil; then remove from heat.


To serve, arrange chicken pieces over rice on a platter.
Pour sauce over chicken and serve immediately. Yield: 6 to 8
servings.



CHICKEN PIQUANT

6 chicken breast halves (about
3 1/4 lb.), skinned
1 Tbsp. olive oil
1 (8 oz.) can stewed tomatoes
2 Tbsp. white wine vinegar
1 small onion, finely chopped
1 clove garlic, minced
1/2 tsp. basil, crushed
1/4 tsp. oregano, crushed
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. capers, drained
2 Tbsp. tomato paste
12 oz. Mozzarella cheese
fresh oregano for garnish
(optional)

Preheat oven to 350 degrees. Place chicken breasts in a 3
quart shallow baking dish. Rub chicken with olive oil. In
small bowl, stir together stewed tomatoes, white wine, vinegar,
onion, garlic, basil, oregano, sugar, salt and pepper and
capers; pour over chicken pieces. Cover baking dish with foil.
Bake 50 to 55 minutes, basting occasionally until tender and
juices run clear when chicken is pierced with a fork. Remove
chicken from oven; preheat broiler. Drain liquid from baking
dish into medium saucepan, leaving chicken breasts in dish.
Cover chicken and set aside. Skim fat from liquid; stir in
tomato paste. Bring to a boil and cook 10 minutes until
thickened and reduce to about 3/4 cup. Cover and keep warm.
Place slice of cheese over each chicken breast and brown under
broiler. Spoon sauce over chicken and garnish with oregano.
Serves 6.


CHICKEN NAPOLITANO

3 or 4 lb. chicken, cut in
small pieces
3 lemons
8 cloves garlic
1/4 c. cooking oil
1/4 c. parsley
4 sprigs parsley
1/4 tsp. oregano
salt and pepper to taste
1 bowl

Preheat oven to 350 degrees. Wash chicken and drain for about
20 minutes. Put chicken in a shallow pan. Take 4 cloves of
garlic (chopped very fine), 1/4 cup parsley and 1/4 cup
oregano; mix together and sprinkle over chicken. Add about 1
cup water; put in oven for about 1/2 hour.


In meantime in the bowl, put the oil, lemon and 4 cloves
(chopped) and mix well. Take chicken from oven. With the
washed sprigs of parsley, dip them in bowl of mixture and dab
on each piece of chicken. Put chicken under flame in oven.
Every 10 minutes, repeat dabbing until chicken is golden. Turn
chicken and repeat until chicken is cooked or tender.


CHICKEN SUPREME

1/4 tsp. paprika
1/4 tsp. pepper
2 1/2 to 3 lb. frying chicken
1 can condensed cream of
chicken soup
1/2 c. dairy sour cream
1/4 c. milk
2 oz. jar chopped pimiento
1 tsp. lemon juice
2 c. cut broccoli, cooked
1 can Pillsbury biscuits
2 tsp. sesame seed
1 Tbsp. butter

Heat oven to 400 degrees. Combine paprika and pepper; rub on
chicken. Place chicken, skin side up, in 13 x 9-inch baking
dish. Cover with foil and bake about 55 minutes or until
chicken is tender. Meanwhile, in small saucepan, combine
chicken soup, sour cream, milk, pimiento and lemon and lemon
juice. Cook until thoroughly heated.
Remove baking dish from oven; remove chicken pieces and
drain juice from dish. Pour soup mixture over bottom of baking
dish. Arrange chicken pieces on one side of baking dish.
Spoon broccoli over chicken. Put biscuits on top chicken.
Bake 15 to 20 minutes.


CREOLE CHICKEN
(Oven-Fried Chicken And Rice)

2 1/2 to 3 lb. fryer, wash and
disjoint or 2 1/2 to 3 lb.
chicken breasts
1/4 c. butter or margarine
1/2 c. flour
1/2 tsp. salt
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning pepper to taste
1 c. uncooked rice
1/2 c. chopped onion
1 c. chopped celery
1/4 to 1/2 c. chopped green pepper
1 clove garlic, crushed
2 Tbsp. chopped parsley
2 1/2 c. chicken broth
2 c. tomatoes
salt and pepper to taste

In medium-size bowl combine flour, salt, paprika,
poultry seasoning and pepper. Coat chicken pieces well in this
mixture. Place chicken skin side down in pan with melted
butter. Bake, uncovered, at 400 degrees for 25 to 30 minutes or until
lightly browned. Remove chicken from pan. In another bowl,
combine uncooked rice, onion, celery, green pepper, garlic and
parsley. Put this mixture in pan that chicken was cooked in.


Distribute evenly and put chicken on top. In a saucepan put
chicken broth, tomatoes, salt and pepper. Bring to boil. Pour
over rice and chicken making sure rice is completely covered
with liquid. Return to oven. Bake, uncovered, for 40 to 45
minutes. If necessary, add more broth. Bake at 400 degrees. Total
time: 1 hour 15 minutes.



CHICKEN MONTEREY

4 chicken breasts
1/4 c. margarine
1/2 tsp. dried oregano leaves,
crumbled
1 Tbsp. snipped fresh parsley
1/2 c. fine dry bread crumbs
1/2 c. freshly grated Parmesan
cheese
1/4 tsp. grated powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano leaves,
crumbled
1/4 lb. Monterey Jack cheese
5 Tbsp. butter, melted

Carefully cut bones from chicken breasts and remove
skin. Cut breast in half lengthwise. Place each chicken
breast half between 2 pieces of waxed paper. Pound with a meat
mallet until 1/4-inch thick; set aside. Combine 1/4 cup butter
or margarine, 1/2 teaspoon oregano and parsley in a small bowl;
set aside. In a pie plate, stir together bread crumbs, Parme-
san cheese, garlic powder, salt, pepper and 1 teaspoon oregano;
set aside. Spread herb-butter mixture evenly over pounded
chicken breasts. Cut Monterey Jack cheese into eight 1 1/2 x
1/2-inch strips. Place 1 cheese strip on each pounded chicken
piece. Roll chicken around cheese, tucking ends under. Dip
chicken rolls in 5 tablespoons melted butter or margarine.


Carefully roll in bread crumbs mixture. Place seam side down
1/2-inch apart in an ungreased 13 x 9-inch baking dish. Cover
and refrigerate 4 hours or overnight. Preheat oven to 400 degrees.
Remove chicken rolls from refrigerator. Bake uncovered about
20 minutes in preheated oven until juices no longer run pink
when chicken is pierced with a fork. Place chicken rolls on a
hot platter.


STUFFED CHICKEN BREASTS WITH GRAPES

4 whole chicken breasts, boned
1 c. soft bread crumbs
1/4 c. finely diced, cooked
ham
1/4 c. minced garlic-flavored
sausage
1 Tbsp. minced onion
1 1/4 tsp. salt
1 tsp. paprika
1/4 c. olive oil
2 tsp. cornstarch
1 c. cold chicken stock
2 c. seedless grapes

Wash and dry chicken, inside and out, with paper towel-
ing. Mix together the bread crumbs, ham, sausage, onion and
1/4 teaspoon of the salt. Divide stuffing mixture evenly over
inside of chicken breasts; sew or tie together the open edges
with heavy white thread or skewer closed. Mix together the
remaining 1 teaspoon salt, paprika and olive oil; rub surface
of chicken breasts with a little of the mixture. Place in
shallow baking pan. Bake in a moderate 350 degrees oven until tender
and lightly browned, about 30 minutes. Spread remaining olive
oil mixture over chicken during baking. Remove chicken and
keep warm.


Gradually stir chicken stock into cornstarch, keeping
smooth; add to chicken drippings in baking pan. Stir over low
heat until slightly thickened and clear; strain. Return sauce
to a skillet or saucepan. Add grapes and heat gently and
briefly. Serve chicken with sauce plus steamed rice. Makes 4
servings.



HOLIDAY CHICKEN JUBILEE

3 cut up chickens (fryers)
3 tsp. salt
1 tsp. black pepper
1/2 c. melted butter or
margarine
1 can (16 oz.) peaches, sliced
and drained
1 can (16 oz.) dark sweet
cherries, drained
2 medium onions, sliced
1/2 c. chicken broth
3/4 c. chili sauce
1 Tbsp. Worcestershire sauce
1/3 c. brandy

Wash chicken, pat dry and season with salt and pepper.
Place chicken in large baking pan so pieces do not overlap.
Pour melted margarine or butter over chicken. Place under
broiler until brown. Watch carefully that chicken does not
burn. Remove chicken from broiler. Combine fruit, onions,
chicken broth and chili sauce. Spoon mixture over chicken.
Cover with foil and bake for 1 hour or until chicken is tender
in 325 degrees or 350 degrees oven. Just before serving, heat Worcestershire
sauce and brandy in small saucepan and pour over chicken.
Yields 6 to 8 servings.



CHICKEN TERIYAKI

4 boneless chicken breasts,
skinned
6 Tbsp. soy sauce, preferably
shoyu (Japanese light soy
sauce)
6 Tbsp. sake (Japanese rice
wine) or dry sherry
2 Tbsp. sugar
2 garlic cloves, crushed
1-inch piece of fresh ginger,
peeled and crushed
salt and freshly ground pepper
1 to 2 Tbsp. vegetable oil

Cut the chicken breasts into bite-size pieces. Place
the pieces in a shallow bowl. Mix together half the soy sauce,
sake and sugar, then add half the garlic and ginger with salt
and pepper to taste. Pour over the chicken, cover and leave to
marinate overnight. Turn the chicken pieces in the marinade
occasionally during the marinating time. Thread the cubes of
chicken onto oiled kebab skewers. Brush with oil. Barbecue or
broil under moderate heat for about 10 minutes until the
chicken is tender. Baste the chicken with the marinade and
turn frequently during cooking. While the chicken is cooking
put the remaining soy sauce, sake and sugar in a small pan with
the remaining garlic and ginger. Add salt and pepper to taste
and heat through.


Serve the chicken hot with the warmed soy-sauce mixture
poured over to moisten. Serves four.
Menu suggestion: Spicy and sweet, this Japanese skew-
ered chicken looks good on a bed of saffron rice. For an
exotic touch, follow with a mixed salad of oriental vegetables,
such as bean sprouts, bamboo shoots, scallions and fresh
ginger.


MEXICAN CHICKEN CASSEROLE

1 chicken (about 4 lb.) or 6
chicken breasts
2 tsp. salt
2 tsp. pepper
1 can cream of chicken soup
1 can condensed cream of
mushroom soup
1/2 c. chicken broth
1 can (10 1/2 oz.) Ro-Tel
tomatoes and green chilies
12 corn tortillas, torn in
small pieces
1 1/2 c. frozen chopped onions
3 c. grated sharp cheese

Place chicken in roaster. Sprinkle with salt and
pepper. Cover and cook at 350 degrees for one hour or until done.
Remove cooked chicken, reserve one half cup chicken broth (pour
off grease). Cut chicken into bite-size pieces. Set aside.
Combine soups, tomatoes and reserved chicken stock. Mix well.
In a three quart casserole make three layers in following
order: tortillas, chicken, tomato mixture, onions and grated
cheese. Use all ingredients in the three layers, making sure
cheese is on top. Bake at 350 degrees for about 45 minutes, or until
hot all the way through.


KIDS VERSION OF MOO GOO GAI PAN

brown rice (enough for the
needs of your family)
boneless chicken breast halves
(enough for the needs of
your family)
1 to 2 tsp. Argo cooking
cornstarch (to be put on
chicken pieces)
8 oz. frozen small onions
12 oz. frozen pea pods (snow
peas)
8 oz. can La Choy sliced and
drained bamboo shoots
8 oz. can Geisha sliced and
drained water chestnuts
8 oz. A&P drained mushroom
parts and stems
1 c. chicken broth (2 pkg.
low sodium MPT instant
broth)

Prepare brown rice in quantity for the size of your
family. Cut into bite-size pieces as many boneless chicken
breast halves as number of people to be served. (I buy "chick-
en breast quarters with wings" as they are cheaper.) After
cutting the boneless chicken breasts away and discarding the
skins, I use the remaining bones with meat and wings to make
chicken soup. Sprinkle the chicken pieces with a little
cornstarch. Pour a little cooking oil like Crisco or Puritan
into an electric frypan (temperature 420 degrees) and stir-fry chicken
pieces a few at a time until white through. Remove to paper
towel lined bowl to absorb any oil, while cooking remaining
pieces and hold until other ingredients are cooked. After
other ingredients are cooked until tender, mix with chicken
pieces and add 1 cup chicken broth (made by dissolving 2
packets low sodium MPT instant chicken flavored broth and
seasoning into 8 ounces hot water and bring to a boil.) Stir in
liquid cornstarch (made by dissolving 1 tablespoon in 2 table-
spoons cold water). As soon as liquid becomes clear, add the
chicken pieces back to the vegetable combination; stir through
and heat for 3 minutes. Optional: Stir in a little soy sauce
(1/2 teaspoon). Serve over the brown rice which has been
prepared.



CHICKEN BREASTS VERONIQUE

4 whole chicken breasts
1 c. cracker crumbs
1/2 tsp. salt
1/4 tsp. freshly ground black
pepper
1/2 tsp. dried tarragon
pinch of nutmeg
3 Tbsp. margarine
1/4 c. chopped onion
1/2 c. chicken broth
1/2 c. dry white wine or
vermouth
2 c. sliced fresh mushrooms
2 Tbsp. margarine
2 c. seedless or seeded green
grapes

Remove the skin from the chicken breasts and cut them in
half. Combine cracker crumbs, salt, pepper, tarragon and
nutmeg. Coat chicken in this mixture. Melt margarine in a
skillet. Brown chicken on both sides. Remove chicken and
place in a single layer in a shallow baking pan. Preheat oven
to 375 degrees. Add onions to margarine remaining in the skillet and
saute until transparent. Drain off any excess oil. Pour in
the broth and wine; bring to a boil. Pour around the chicken.
Bake, uncovered, for 30 minutes. While chicken is baking, melt
2 tablespoons margarine in a skillet. Saute mushrooms until
tender. Arrange mushrooms and grapes around chicken. Bake 8
to 10 minutes longer or until chicken is tender.

THE BEST CHICKEN SALAD

1 (3 1/2 lb.) broiler-fryer
1 (3 1/4 to 4 1/2 oz.) can
large pitted ripe olives,
drained and cut lengthwise
in half
1/4 tsp. pepper
1/2 pt. cherry tomatoes,
halved
2 medium stalks celery, thinly
sliced
1/4 c. mayonnaise
1 Tbsp. milk
1 Tbsp. tarragon vinegar
1 tsp. salt
chicory leaves

About 2 1/4 hours before serving or early in the day:
Remove giblets and neck from inside chicken. With poultry or
kitchen shears, cut chicken lengthwise in half. Rinse chicken
halves, giblets and neck with running cold water.
In 4 quart saucepot in 1-inch water, place 3 inverted 6
ounce custard cups. Set a 6-inch heat-safe plate on top of
custard cups; arrange giblet, neck and both chicken halves,
skin side up, on plate. Over high heat to medium low, cover
and steam chicken 40 minutes or until fork tender. Remove
plate with chicken from saucepot; drain any liquid in plate.
Refrigerate chicken 30 minutes or until easy to handle.
Discard skin and bones; cut meat into bite-size pieces.
In large bowl, mix chicken and remaining ingredients except
chicory and tomatoes.
To serve, line platter with chicory. Spoon chicken
salad onto platter. Garnish with cherry tomato halves. Makes
4 main dish servings.



CHICKEN 'N GOLDEN SAUCE

2 pkg. (1 lb. each) frozen
chicken parts
1/3 c. flour
1/2 tsp. paprika
dash of black pepper
1/4 c. melted butter or
margarine
1 (10 1/2 oz.) can condensed
cream of chicken soup
1 Tbsp. minced parsley

Thaw chicken as directed on package. Coat chicken with
mixture of flour, paprika and pepper. Arrange chicken in a
single layer (skin side down) in a buttered shallow baking dish
(12 x 7 1/2 x 2-inches). Dribble melted butter over chicken.
Bake in a moderate 375 degreesoven for 20 minutes. Turn chicken and
bake 20 minutes longer. Stir cream of chicken soup; pour over
chicken. Sprinkle parsley on top. Bake an additional 20
minutes. Makes 4 to 6 servings.




CHICKEN KIEV

1 c. butter or margarine,
softened
2 Tbsp. snipped parsley
1 1/2 tsp. dried tarragon
leaves
1 tsp. snipped chives
1/2 to 1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
6 whole chicken breasts,
boned, split and skin
removed
1/2 c. all-purpose flour
5 eggs, well beaten
2 c. dry bread crumbs

Blend butter, parsley, tarragon, chives, garlic salt and
pepper. Shape into 4-inch square on aluminum foil. Wrap and
freeze until firm, 30 to 40 minutes. Place chicken breasts
between two pieces waxed paper; pound to 1/4-inch thickness.
Cut frozen butter square into 12 pieces. Place 1 piece butter
in the center of each chicken breast. Fold chicken over
butter, making sure butter is sealed completely inside chicken.
Fasten with wooden picks. Roll chicken in flour; dip in eggs
and coat with bread crumbs; repeat. Shape into triangle
pieces. Wrap in heavy-duty aluminum foil and label. Freeze up
to 1 month.


Twenty to twenty-four hours before serving: Thaw in
refrigerator. Heat vegetable oil or fat (3 to 4-inches deep)
in deep fat fryer to 340 degrees. Fry chicken, 3 pieces at a time,
until deep golden brown, about 8 minutes, turning if necessary;
drain.


Note: Chicken can be refrigerated, covered, after
frying for up to 6 hours. Forty-five minutes before serving,
heat oven to 350 degrees. Cover and bake chicken 30 minutes. Uncover
and bake 5 minutes. Makes 12 servings.


CHICKEN A LA SUISSE

6 medium whole chicken
breasts, skinned and boned
6 thin slices Swiss cheese
6 thin slices cooked ham
3 Tbsp. flour
1 tsp. paprika
6 Tbsp. butter
1/2 c. dry white wine
1 chicken bouillon cube
1 Tbsp. cornstarch
1 c. heavy cream

Spread chicken breasts flat; fit cheese and ham slices
on chicken. Fold so chicken covers cheese and ham; fasten
edges with toothpicks. Coat chicken with blended flour and
paprika. Brown chicken in butter; add wine and bouillon cube.
Cover and simmer 30 minutes or until tender. Place chicken on
warm platter; remove toothpicks. Blend cornstarch and heavy
cream until smooth; stir into drippings in skillet. Cook,
stirring, until mixture is thickened. Serve over chicken.


LINGUINE WITH CHICKEN SCAMPI

1 lb. boneless skinned chicken
breasts
1 egg, beaten
1 c. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vegetable oil
1 lb. linguine
1/2 c. (1 stick) butter
3 cloves garlic, minced
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
2 Tbsp. butter, softened

Cut chicken into 1/2-inch pieces. Dip chicken in egg,
then bread crumbs which have been mixed with 1/2 teapoon salt
and 1/4 teaspoon pepper. Spread coated pieces on platter.
Heat oil, add 1/3 of chicken, saute 30 seconds or until golden
brown. Remove chicken, repeat with remaining pieces. Discard
oil in skillet, wipe out. Cook pasta; melt 1/2 cup butter in
skillet; add garlic, cook 1 minute. Add chicken, lemon juice,
salt and pepper; toss to coat chicken with sauce. Do not allow
chicken to cook further. Drain pasta, toss with remaining
butter. Spoon onto heated platter. Spoon chicken and sauce
over. Sprinkle with parsley.


BRANDIED CHICKEN

chicken thighs or breasts
1/2 tsp. salt
1/16 tsp. pepper
1/2 tsp. tarragon
1/3 c. apricot brandy
3/4 c. chicken bouillon
1/2 c. sour cream

Brown chicken in flour with salt, pepper and tarragon.
Warm brandy. Add brandy to chicken and light fumes with match,
stirring over chicken until flames die down. Add bouillon and
cook, covered, 20 to 30 minutes until chicken is tender.
Remove chicken and stir sour cream into drippings to make a
sauce. Heat through. Place chicken over cooked noodles or
rice. Spoon sauce over chicken. Serve.


CHICKEN PARMESAN

1/4 c. bread crumbs
2 eggs
4 Tbsp. Parmesan cheese
1/4 tsp. oregano leaves
dash of garlic powder
dash of pepper
2 lb. chicken parts,
skinned
1 can cream of mushroom soup
1/2 c. milk
paprika

Skin chicken. Beat eggs, dip chicken in egg. Mix
crumbs, Parmesan, oregano, garlic and pepper. Roll chicken in
crumb mixture. Arrange in 2 quart shallow baking dish. Bake
at 400 degrees for 20 minutes. Turn chicken and bake 20 minutes more.
Meanwhile, blend soup and milk; pour over chicken. Sprinkle
with paprika and remaining 2 tablespoons Parmesan. Bake 20
minutes more or until chicken is tender. Remove chicken and
arrange on platter. Stir sauce and pour over chicken.


ITALIAN CHICKEN AND SPAGHETTI

8 broiler-fryer chicken parts
3 Tbsp. olive oil
1 clove garlic, split
2/3 c. chopped green pepper
1 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) tomato sauce
1 can (15 oz.) Italian plum
tomatoes, drained (liquid
reserved)
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. oregano
1 chicken bouillon cube
1/2 c. hot water
1 bay leaf
12 oz. vermicelli
1/2 c. shredded Mozzarella
cheese

In Dutch oven, place olive oil and garlic; heat to
medium high temperature. Add chicken and cook, turning about
10 minutes or until brown on all sides. Add celery, onion and
green pepper; stir until onion is clear, about 5 minutes.
Sprinkle chicken with salt and pepper.


In blender container, pour tomato sauce and drained
liquid from plum tomatoes. Add parsley, basil and oregano;
blend for 1 minute and pour over chicken. In small bowl, place
hot water and bouillon cube; let stand until bouillon cube is
dissolved. Add bouillon and bay leaf to chicken. Cut plum
tomatoes in half and add to chicken. Cook at medium low
temperature, uncovered about 30 minutes until liquid is slight-
ly thickened and fork can be inserted in chicken with ease.


Prepare vermicelli according to package instructions. In large
serving bowl, arrange cooked noodles; place chicken over
noodles and pour sauce over all. Sprinkle with cheese.


PAT'S CHICKEN BUNDLES

1 whole chicken
1 (8 oz.) pkg. cream cheese,
softened
1 small can mushrooms
2/3 c. Pepperidge Farm
dressing
1/2 c. nuts
1/4 c. celery
1/4 onion
4 Tbsp. butter
2 pkg. crescent rolls
1 can cream of chicken soup

Boil chicken until tender. Cool and bone. Save 1 cup
chicken water. Cut chicken up into small pieces. Add cream
cheese. Saute celery and onions. Add to chicken/cheese
mixture, along with mushrooms and salt and pepper to taste.
Mix well (hands work best). Open rolls and spread mixture over
rolls. Reroll. Melt butter. Dip rolls in butter, then
dressing, then nuts. Bake 20 to 30 minutes at 375 degrees. Add 1 cup
chicken water to cream of chicken soup. Heat and serve in
gravy boat to pour over chicken rolls.


CHICKEN CUTLET DIANE

4 large chicken breasts
(boneless), cut in half
1 large onion, sliced
1 can chicken broth
Italian bread crumbs
2 eggs, beaten
Parmesan cheese (optional)

Dip chicken in beaten egg and then in bread crumbs mixed
with Parmesan cheese. Let breaded chicken set in refrigerator
for 1 hour. Gently fry chicken in oil or butter. Remove
chicken and saute onions until soft. Add chicken. Add can of
chicken broth (undiluted). Stir and turn chicken (approximate-
ly 10 minutes). Let stand with heat off for 5 to 10 minutes.
Serve with potatoes, rice or noodles.


CHICKEN ALA KING

1 stewing chicken
1 large onion
2 small jars pimento
1/2 c. raw rice
1/2 c. celery
2 to 3 qt. water

Cut chicken up into pieces. Place chicken and onion in
water and cook until tender. Cool chicken. After chicken is
cooled, skin and bone it and cut it up into small pieces.
While waiting for chicken to cool, cut onion up into pieces.
Add onion, pimento, rice and celery to the chicken water. Cook
until done and then add chicken, cut up. Make a medium white
sauce and add to chicken to thicken. Serve over mashed pota-
toes or baking powder biscuits.


LEMONY ALMOND CHICKEN

1/3 c. fresh lemon juice
1/4 c. plus 1 Tbsp. vegetable
oil
2 Tbsp. prepared mustard
(preferably Dijon)
1 tsp. minced garlic
1/4 tsp. hot pepper sauce
6 boned, skinned chicken
breast halves (about 5 oz.
each)
2 c. chicken broth
2 tsp. cornstarch, mixed with
1 Tbsp. water
1 Tbsp. cold butter or
margarine, cut into small
pieces
1/3 c. sliced unblanched
almonds, lightly toasted
6 thin lemon slices for
garnish
1 Tbsp. minced parsley for
garnish

With fork or small whisk, beat lemon juice, 1/4 cup oil,
mustard, garlic and hot pepper sauce. Arrange chicken in a
shallow glass pan, large enough to hold all pieces in one
layer. Pour on lemon mixture; turn chicken once to coat
evenly. Marinate at room temperature 1 hour or refrigerate 2
to 3 hours. Drain chicken; strain and reserve marinade.
In large heavy skillet over high heat cook chicken in
remaining 1 tablespoon oil 3 minutes on each side or until
golden brown and tender. Remove chicken to a platter. Add
broth, reserved marinade and cornstarch mixture to the skillet.
Stirring constantly, cook over high heat, about 5 minutes or
until sauce thickens slightly and simmer until heated through,
about 2 minutes. Stir in almonds. Remove from heat. Arrange
chicken on hot platter or 6 plates. Pour sauce over chicken
and garnish with lemon slices and parsley. Makes 6 servings,
377 calories each.


CHICKEN CACCIATORE ON NOODLES

1 (2 1/2 to 3 lb.)
broiler-fryer chicken, cut
up
1/4 c. salad oil
2 medium onions, cut in
1/4-inch slices
2 cloves garlic, minced
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. celery salt
1 bay leaf (optional)
1/4 c. dry white wine
(optional)
noodles

In skillet, brown chicken pieces in salad oil; remove
chicken. In same skillet, cook onions and garlic until tender,
but not browned. Return chicken to skillet, after draining
oil. In bowl, combine tomatoes, tomato sauce and spices. Pour
mixture over chicken. Cover and simmer for 30 minutes. If
wanted, stir in wine. Cook chicken, uncovered, 20 minutes
longer or until tender; turning occasionally.
Meanwhile, cook noodles and drain them. Remove bay leaf
and skim off fat from chicken. Put noodles in large dish;
place chicken on top of noodles. Ladle sauce over chicken.
Makes 4 servings.


BREAST OF CHICKEN WITH GLAZED APPLES

breast of chicken
1 c. homemade chicken stock
1/4 c. heavy cream
salt and freshly ground black
pepper
lemon juice
5 Tbsp. butter
3 Tbsp. green peppercorns
Dijon mustard
2 egg yolks
3 Tbsp. clarified butter
3 Tbsp. finely chopped fresh
mixed herbs (only parsley
is available here, mix with
chives if you have them)
2 whole boneless chicken
breasts, skin removed and
split
all-purpose flour
fresh bread crumbs

Glazed Apples:

2 large firm apples (Granny
Smith works well here)
4 tsp. (approximately) sugar
4 tsp. (approximately) lightly
salted butter

Place the chicken stock in a small saucepan. Cook until
reduced to about two tablespoons. Stir in the cream and salt
and pepper to taste. Add a drop of lemon juice. Whisk in 4
tablespoons butter in chunks. Keep warm. (See end of recipe
for instructions to make this type of sauce.)


In a small bowl, blend the mustard and egg yolks. Stir
in the herbs. Season the chicken pieces on both sides with
salt and pepper; dip them in flour to coat lightly; shake off
the excess. Brush with the mustard mixture. Then coat very
well with the bread crumbs. Heat the clarified butter in a
10-inch skillet. When hot, add 1 tablespoon butter and the
coated chicken. Cook for about 4 minutes or until nicely
browned. Turn and cook 3 minutes on the other side.
For Glazed Apples: Preheat the broiler. Peel the
apples, halve them and remove the cores. Cut each half cross-
wise into 1/8-inch thick slices. Keep them in the apple shape.
Butter an ovenproof dish large enough to hold the apple halves.
Place each half on the dish, flat side down. Hold your sides
on either side of one half and shift the slices by moving one
hand toward you and one away from you so the slices are on the
slant. Repeat with the other halves. Spread about 1 teaspoon
softened butter across the top of each half; then sprinkle with
about 1 teaspoon sugar. Place under the broiler until the
apples are soft and brown, but still hold their shape, about 5
minutes. Watch carefully.


Assembly: Cut each piece of chicken on the diagonal
into four slices. Place some sauce on each of four serving
plates. Fan the chicken slices over the sauce on one side of
the plate and the glazed apples on the other side.
White Butter Sauce: When it is time to add the butter,
turn heat as low as possible. Whisk constantly until the
mixture thickens and becomes creamy. Now, still whisking, add
the ice cold butter bit by bit. The sauce is ready when the
last bit of butter has been absorbed and the whole is thick-
ened, but not heavy. Use immediately or keep warm for a short
time, set in a pan of warm (not hot) water. Assuming that your
plates are hot as well as the chicken, you do not need such a
hot sauce.


With this, I serve a product that is not available here.
I think it is such a perfect accompaniment that I bring it back
from the States just for this dish. It is Wild Pecan Rice and
the brand is Konriko. It is grown in Louisiana and it is not
wild rice nor does it contain pecans, but does have a pecan
flavor.


CHICKEN IN WINE SAUCE WITH GARLIC

5 fresh garlic cloves
1 Tbsp. fresh lemon juice
4 pieces frying chicken,
skinned
1 Tbsp. margarine
1 Tbsp. vegetable oil
1 c. sliced mushrooms
(preferably fresh)
3/4 c. dry white wine
1 small bay leaf
1/2 tsp. salt
1 tsp. Dijon mustard
3/4 c. chicken broth, skimmed
of all fat
1 to 2 Tbsp. chopped fresh
parsley

Peel garlic; finely mince or put through garlic press, 1
clove. Mix with lemon juice and rub over chicken pieces; let
stand 10 minutes. Melt margarine and oil; add chicken and
saute 15 minutes, turning once. Add mushrooms, wine, bay leaf,
salt and 4 whole garlic cloves. Cover and cook 15 minutes over
low heat. Blend mustard with chicken broth and pour over
chicken; continue cooking until tender or 15 minutes longer.
Remove chicken to serving platter; keep warm. Discard bay
leaf. Bring pan liquid to a boil and cook rapidly a few
minutes to reduce and thicken slightly. Pour half the sauce
over chicken and sprinkle with parsley, reserving other half.
Serve a whole garlic clove with each portion, to mash into
sauce as chicken is eaten. Serve with hot fluffy rice and
remainder of sauce. Allow 3 ounces dark or 4 ounces white meat
per serving. Serves four, 275 calories per serving with 1/2
cup rice.


CHICKEN AND MUSHROOM SKILLET

3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. chili powder
3 lb. chicken pieces
1/4 lb. sliced fresh mushrooms
10 1/2 oz. can cream of
chicken soup
2/3 c. undiluted evaporated
milk
1/2 tsp. chili powder

Combine flour, salt, pepper and chili powder. Coat
chicken pieces with flour mixture. Melt butter in 10-inch
skillet. Add chicken pieces, skin side down. Fry until
browned. Turn chicken. Add mushrooms and continue cooking
until chicken is well browned. Drain off fat. Combine cream
of chicken soup, milk and chili powder. Spoon over chicken.
Cover. Reduce heat and simmer slowly 45 minutes or until
chicken is tender. Garnish with sliced avocado if desired.
Serve with hot cooked rice.


CHICKEN WAIKIKI BEACH

2 whole chicken legs
2 whole chicken breasts
1/2 c. flour
1/3 c. salad oil or shortening
1 tsp. salt
1/4 tsp. pepper

Sauce:

1 (1 lb. 4 oz.) can pineapple,
sliced
1 c. sugar (or 7 envelopes
Weight Watchers sugar)
2 Tbsp. cornstarch
3/4 c. cider vinegar (or 1/2
c. white vinegar)
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green pepper, sliced

Wash chicken, pat dry. Coat with flour. Heat oil in
large skillet. Add chicken. Brown all sides. Remove chicken
to shallow roasting pan, arranging pieces skin side up.
Sprinkle with salt and pepper.


To make sauce, drain pineapple, pouring syrup into 2
cups measure. Add water to make 1 1/4 cups. In medium sauce-
pan, combine rest of ingredients. Bring to a boil, stirring
constantly. Boil 2 minutes. Pour over chicken. Bake, uncov-
ered, 30 minutes at 350 degrees. Add pineapple slices and peppers.
Bake 30 minutes longer or until chicken is tender. Serve with
rice. Makes 4 servings.
Variation: Use pork chops instead of the chicken.


SPANISH CHICKEN WITH RICE

1 chicken (fryer)
salt
pepper
1 Tbsp. cooking oil
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 tomato, chopped
1 1/4 c. uncooked rice
1 jar pimientos (reserve
liquid)
1 3/4 c. chicken broth
1 can peas

Cut chicken in 8 pieces, pat dry and sprinkle with salt
and pepper. Heat oil in Dutch oven; add chicken and brown on
all sides. Remove chicken and drain on paper towel. Saute
onions, peppers and garlic in chicken drippings. Add tomato
and rice. Stir until rice is coated with drippings. Drain
pimiento liquid into 2 cup measuring bowl. Add enough chicken
broth to pimiento liquid to make 2 cups. Stir into rice
mixture. Return chicken to skillet. Bring mixture to boil,
then reduce heat. Cover and simmer for 15 minutes. Add peas
to skillet, then garnish with pimiento strips. Cover and cook
until chicken is tender (5 or 10 minutes), keep covered and let
stand 5 more minutes. Makes 4 to 6 servings.



From: Campbell's Kitchen
Prep/Cook Time: 20 minutes

Serves: 4



Ingredients:


1 tbsp. butter OR margarine
2 stalks celery, chopped
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 lb. fresh large shrimp, shelled and deveined
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1/2 cup water
Dash of cayenne pepper
Hot cooked rice
Paprika



Directions:



HEAT butter in skillet. Add celery, green pepper and green onions and cook until tender. Add shrimp and cook 3 to 5 min. or until done.

ADD soup, water and cayenne pepper and heat through. Serve over rice. Sprinkle with paprika

From: Campbell's

Answer 2

"Cheesy Chicken & Rice Casserole"
1 can Cream of Chicken
1 1/3 cups water
3/4 cup uncooked white rice
2 cups vegetables (fresh or frozen)
1/2 tps Onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese
Stir the soup, water, rice, vegetables & onion powder in a 12X8 shallow baking dish. Top wih chicken and cover. Bake 375 for 45min. Top with cheese, and cover till cheese melts.

Answer 3

1-2 cups of minute rice in a baking dish
layer your chicken breasts on top
pour 2 cans of soup over top
bake at 350 for 45 min- hour
check chicken for donness
add cheese over all during last 15 minutes

Answer 4

Cheezy Chicken
From: Danielle D.
Prep/Cook Time: 25 minutes

Ingredients:

1 tsp. garlic powder
1/2 tsp. onion powder
dash Salt-free seasoning blend
Salt & pepper to taste
2 tbsp. extra virgin olive oil
3- to 4 skinless, boneless bone-in chicken breast halves, cut into 1" pieces
2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Chicken
1 soup can milk
2 cups shredded sharp Cheddar cheese
Hot cooked rice

Directions:

SEASON chicken with garlic powder, onion powder, Mrs. Dash and salt and pepper.

HEAT oil in skillet. Add chicken and cook until browned and done. Add soup and milk. Stir in cheese. Cook over low heat about 5 min. or until cheese is melted. Serve over rice.
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=26322&page=2&index=23&SearchText=IngredientName%3aCheese+IngredientName%3arice+%7c%2b%22Cream+of+Chicken+soup%22+%2bCourseID%3a5%7c%7cchicken+and+minute+rice&LastIndex=false

Answer 5

i no what u r talkin about but i got this thing that has all the things except the chicken

Answer 6

go to www.campbellkitchen.com they have all their recipes and a search listed there

Answer 7

Go to this site.

http://www.campbellkitchen.com/

Answer 8

http://www.campbellkitchen.com/SpecialtySiteRecipeDetail.aspx?recipeSource=MealIdeas&recipeID=27173&rc=585&specialty=casserole