Chicken & Rice Casserole
- 8 pieces chicken drums or thighs or combination
- 1 can cream of mushroom soup
- 1 to 1 1/2 soup cans water
- 1 Tbsp. dry onion flakes
- 2 tsp. beef boullion
- 1 cup long grain rice
Spicy Roast Chicken: (can be made in oven or crockpot)
- 1 whole chicken
- 4 tsp. salt
- 2 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
Oven Fried Chicken:
- 3 to 4 lbs. chicken parts (breasts, thighs, drums),
- 1 1/2 c. mashed potato flakes,
- 1 Tbsp. parmesan cheese,
- 1 tsp. paprika,
- 1 tsp. garlic salt,
- 1 tsp. salt,
- 1 tsp. pepper,
- 2 eggs,
- 1/2 c. margarine.
Mix potato flakes, cheese and spices together. Beat eggs and 2 Tbsp. water with fork. Dip chicken pieces in egg mixture then roll in mashed potato flakes mixture. Place in a foil lined cake pan. Melt margarine and pour over chicken. Bake at 375 for 30 minutes, turn chicken pieces and bake another 30 minutes.
Chicken Pot Pie:
- 1 pkg ready made pie crust (2 crusts),
- 1 16 oz. pkg frozen mixed veggies,
- 1 to 2 c. cut up cooked chicken,
- 1 can cream of potato soup,
- 1 can cream of chicken soup,
- 1/3 c. milk,
- 1 tsp. seasoning salt.
Put bottom crust in pie pan. mix rest of ingredients and put into pie pan, put top crust on according to directions. Be sure to cut slits in top crust. Bake at 375 for 45 to 50 minutes
2 lbs. chicken breast, sliced into strips.
Sauce: 4 eggs, 1/3 c. water, 1 cup Louisiana hot sauce (the strips are NOT spicy hot), 1 1/2 tsp salt, 1 1/4 tsp ground black pepper, 1/4 tsp garlic powder.
Dredging mix: 2 c. all purpose flour, 1 Tbsp baking powder, 1/4 tsp salt.
Dip chicken strips into sauce, then into flour mixture. Fry a few pieces at a time (depends on the size of your fryer) until they are done, takes about 4 or 5 minutes.
Country style Oven fried Chicken:
1 c. flour
2 tsp. garlic salt
2 tsp. pepper
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. milk
1 egg, beaten
2 to 3 lb. chicken parts
In a large bowl combine the dry ingredients. In another bowl whisk together milk and egg. Roll chicken in flour mixture, then dip in egg mixture and roll again in flour mixture. Heat about 1/4 to 1/3 c. vegetable oil in a large skillet. Fry chicken in batches until golden brown on all sides, about 5 minutes. Put chicken in a large cake pan. Bake at 350 degrees for 35 minutes or until juices run clear.
- 1 1/2 lbs. boneless chicken breast, cut into 3/4 inch chunks
- 2 Tbsp. olive or vegetable oil
- 1/2 tsp. minced garlic
- salt and pepper
- 8 oz. cream cheese
- 1/2 c. butter
- 3/4 c. milk
- 3/4 c. grated Parmesan cheese
- 1/2 tsp. white pepper (may also use black pepper)
16 oz. cooked spaghetti, linguini, fettucini or angel hair pasta
Cook chicken in olive oil with garlic and salt and pepper. While chicken is cooking, melt cream cheese and butter together in saucepan. Stir until smooth. Stir in milk, Parmesan cheese and pepper. Pour chicken and juices over spaghetti in a serving dish, then top with sauce and sprinkle parsley on top.
- 1/2 c. dry bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 egg, beaten
- 4 - 5 chicken breast halves
- 3 Tbsp. margarine
- 1 c. spaghetti sauce
- 1 c. shredded mozzarella cheese
- hot cooked spaghetti
Cut chicken into serving size pieces. Combine bread crumbs and grated Parmesan. Melt margarine in an electric skillet at 350 degrees. Dip chicken in egg then roll in bread crumbs and place in skillet. Brown on each side, then top with spaghetti sauce and cover. Cook at 250 degrees for 25 minutes. Sprinkle mozzarella cheese over chicken. Cover and continue cooking for another 3 to 5 minutes. Serve over hot spaghetti with extra spaghetti sauce.