Toni's Chicken Tetrazini
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, November 26, 2014
Friday, March 14, 2014
Cheddar Chicken Potpie
Cheddar Chicken Potpie
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
Monday, December 23, 2013
Chicken a la King
Chicken a la King
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
Jesi’s White Chicken Chili
Jesi’s White Chicken Chili
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
Marie Calendar’s Hot Chicken Salad
Marie Calendar’s Hot Chicken Salad
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
Wild Rice Soup
Wild Rice Soup
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
Chicken Zucchini Soup
Chicken Zucchini Soup
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
Chicken with Curried Cream Sauce
Chicken with Curried Cream Sauce – Crockpot version
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Chicken Marengo
CHICKEN MARENGO
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
Chicken Enchiladas
Chicken Enchiladas
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
Apricot Chicken
Apricot Chicken
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
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