|Chicken Diable||Honey Curry Chicken|
|Bev's Chicken Casserole||Lemon-Mustard Chicken|
|Bill's Favorite Chicken||Lemon Sesame Chicken|
|Chicken Hurry||Chicken Magnifique|
|Maxine's Chicken with Sticky Rice||Cranberry Chicken|
Place pieces of cut-up chicken in a casserole dish. Toss in plenty of sesame seeds, a few lemon slices, garlic salt, salt and cayenne. Squeeze some lemon juice over all. Put one or two tablespoons of water on bottom. Bake, covered 1 hour @ 375 F.
21/2-3 lbs. chicken parts 1/2 cup ketchup 1/4 cup water 1/4 cup packed brown sugar 1 envelope dry onion soup
In small bowl combine ketchup, water, sugar and soup mix. Mix well. Spoon over chicken making sure some is on every piece. Bake, covered @ 350 F for at least 1 hour or until very tender.
1 pkg. cut-up chicken 6 green onions, chopped 1/2 green pepper, chopped 1 tbsp. vegetable oil 1 can tomato sauce (7 1/2 oz.) 1 tbsp. Worcestershire sauce 2 tbsp. soy sauce 1 tbsp. brown sugar
Remove skin from the chicken and place in a casserole dish. Saute the green onions and pepper lightly in the oil. Add the remaining ingredients and pour over the chicken. Cover and bake for 11/2 hrs. @ 350 F.
4 pcs. chicken, legs or breasts (app. 1 lb.) 1/4 cup butter 1/2 cup honey 1/4 cup Dijon mustard 1 tbsp. curry powder 1 tsp. salt
In a shallow baking dish, arrange chicken pieces. In a small saucepan, melt butter. Stir in honey, mustard, curry powder and salt. Pour honey mixture over chicken, turning pieces so they are coated. Cover and bake 45 minutes @ 350 F. Uncover and bake, basting frequently with sauce, for 15 minutes
1 frying chicken, skinned, cut up 1/3 cup butter 1/2 cup honey 1/4 cup mustard 4 tsp. curry powder
In 275 F oven, melt butter in a large flat pan Add all other ingredients and stir until smooth. Add chicken pieces and slosh around until well coated with sauce. Place skin-side down in pan. Bake at 375 F uncovered for 3/4 hour. Turn and cook for 15 minutes or until nicely browned. Serve with rice.
4 large chicken breasts, boned 1 cup lemonade 3 tbsp. whole-grain mustard 1 egg, beaten 1/4 cup fresh bread crumbs 1/4 cup pecans or walnuts, chopped Sunflower oil for frying 1 1/2 tbsp. flour 1/2 cup chicken broth 1/4 cup heavy cream 2 tsp. whole grain mustard Salt and pepper to taste
Marinate breasts in lemonade 1 hour. Drain, reserve lemonade for sauce. Pat breasts dry and coat with 3 tbsp. mustard. Dip into beaten egg, then bread crumb/nut mixture. Chill 2-3 hours. Pour 1/2 inch sunflower oil in large frying pan and heat. Fry chicken 10-12 minutes, turning once. Remove to serving platter and keep warm. Pour all but 11/2 tbsp. oil from pan. Stir in flour, cook 1 minutes Add reserved lemonade and broth. Cook down rapidly to about 3/4 cup. Add cream, stirring constantly. Strain into saucepan. Heat well and swirl in 2 tsp. mustard. Season to taste. Pour over chicken and serve.
3 - 4 oz. almonds 1 medium chicken breast 8 -10 water chestnuts 4-oz. bamboo shoots 1 med. onion 6 stalks celery 1 can whole mushrooms
De-bone chicken; cut in 1-in. pieces. Marinate in salt, pepper and soy sauce. Brown almonds in veg. oil. Stir-fry chicken. Heat 1 tbsp. oil and cook vegetables. Add 1 tbsp. water, then mushrooms, chicken and almonds. Add 2-3 oz. water, soy sauce, salt and pepper. Thicken.
Chicken pieces, skin off, 21/2 to 3 lbs. 1/2 to 3/4 tsp. garlic powder 1 tsp. salt 1/4 tsp. pepper
Arrange chicken pieces in bottom of large casserole or small roaster. Sprinkle with garlic, salt and pepper.
Combine: Condensed cream of tomato soup, 10 oz. Condensed cream of mushroom soup, 10 oz. 1 bunch green onions and tops cut fine 1 small onion chopped 1 fresh tomato chopped.
Spoon over chicken. Cover. Bake in 350 F oven for 2 hours or until tender.
6 boneless chicken breasts* 2 cups sliced fresh mushrooms 1 clove garlic 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 tsp. thyme 1/2 tsp rosemary salt and pepper to taste 2 cups 2% milk
Brown chicken in 2 tbsp oil. Remove to roasting pan. Saute the mushrooms and add to the chicken. Crush the garlic clove and add with spices to pan. Mix the soups with the milk and heat in the frying pan. (This deglazes the pan). Pour over the chicken and bake about 1 hour at 350 F.
* Or a combination of chicken breasts and thighs, if desired.
Maxine's Chicken with Sticky Rice
1 can mushroom soup 1 1/3 cup water 3/4 cup uncooked short grain rice 1/4 tsp paprika 1/4 tsp pepper 1/2 tsp salt 4 boneless, skinless chicken breasts
Mix soup, water and rice and spread in a shallow 2-qt. baking dish. Top with chicken breasts sprinkling them with paprika, pepper and salt. Cover and bake at 375 F for 45-60 minutes or until chicken is tender. Serves four.
3 lb. boneless chicken breasts 1 cup Catalina salad dressing 1 can whole-berry Cranberry Sauce 1 can Durkee’s or French’s onion rings
Mix salad dressing and cranberry sauce. Cut chicken into serving size pieces and place in greased casserole dish.
Pour sauce over chicken and bake 45 minutes in 350 deg oven. Sprinkle on onions and bake 15 minutes longer.