Main Dishes

Rancho Chicken

Summary

Yield
9 Servings
SourceSharon Hammond (2002)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

1 cn
condensed cream of mushroom soup (10 1/2-oz, reduced-fat, reduced-sodium)
1 cn
condensed cream of chicken soup (10 1/2-oz, reduced-fat, reduced-sodium)
1 cn
diced tomatoes with green chilies with liquid (10-oz)
1
red bell pepper (medium, chopped)
1
onion (medium, chopped)
1 1⁄2 t
chili powder
1⁄4 t
black pepper
12
corn tortillas (6- to 7-inch, cut into bite-size strips)
2 1⁄2 c
chicken breast (cooked, or up to 3 c, chopped OR 2 cans 12 1/2-oz drained chicken breast)
1 pk
sharp cheddar cheese (8-oz, reduced-fat, shredded)
 
tomatoes (sliced, for garnish)
 
scallions (sliced, for garnish)

Instructions

Heat oven to 350 degrees. Combine soups, tomatoes with chilies and liquid, bell pepper, onion, chili powder and black pepper; mix well. Set aside. To Assemble: Sprinkle about 1/3 of the corn tortilla strips over bottom of a 9 x 13-inch baking dish. Layer half of the chicken over tortilla strips; continue with half the soup mixture, half the cheese and another 1/3 of tortilla strips. Layer with remaining chicken, soup mixture and tortilla strips. Bake, tightly covered with foil, 45 minutes, or until bubbly around the edges and center is hot. Increase heat to 400 degrees. Uncover; sprinkle with remaining cheese. Bake 4 to 5 minutes or until cheese is melted. Remove from oven. Top with sliced tomatoes and scallions. Let stand 10 minutes before serving.

Harvey's Curried Chicken in a Skillet

Summary

Yield
6 Servings
SourceDaisy Harvey (1976)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1⁄4 c
vegetable oil
4
celery stalks (with leaves, sliced in 1-inch pieces)
2
onions (medium, sliced lengthwise 1/2 inch wide, do not use yellow onions)
1 cn
mushrooms (or several fresh ones, sliced)
3 lb
chicken (roasted, cut into small pieces)
1⁄2 t
salt
1⁄4 t
pepper
1 cn
stewed tomatoes (16-oz)
1 cn
tomato sauce (16-oz)
1 t
Accent
2 clv
garlic (diced)
1 T
curry powder

Instructions

In a large skillet over medium heat, mix oil. Accent, salt, pepper, curry powder and garlic. Heat and stir to keep from scorching. Add onions and celery. Sauté until onions are clear. Do not use yellow onions. This will affect curry taste. Add mushrooms, tomato sauce, stewed tomatoes and chicken. Cook at medium-low for 1/2 hour, or until all vegetables are tender. Stir occasionally and keep lid over skillet. Serve over bed of hot cooked rice.

Chicken Squares with Mushroom Sauce

Summary

Yield
6 Servings
SourceMiriam Cunningham (1972)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

3 c
chicken (diced, cooked, or turkey)
1 c
rice (cooked)
2 c
soft bread crumbs
1⁄3 c
celery (diced)
1⁄4 c
pimiento (chopped)
4
eggs (beaten)
1 1⁄2 t
salt
1⁄4 t
poultry seasoning
2 c
chicken broth
1⁄3 c
milk
1 cn
condensed mushroom soup

Instructions

To make the sauce, mix and heat milk and mushroom soup thoroughly. Combine chicken, rice, bread crumbs, celery and pimiento. To the beaten eggs, add salt, poultry seasoning and broth (or use 2 chicken bouillon cubes, dissolved in 2 cups hot water, then cooled). Mix thoroughly. Stir into chicken mixture. Bake in greased 9 x 9 x 2-inch baking dish in moderate oven at 350° for 55 minutes. Cut in squares and serve with mushroom sauce. Makes 6 to 9 servings.

Chicken or Turkey Mushroom Crepes

Summary

Yield
4 Servings
SourceCarola Naegele (1977)
Prep time
25 minutes
Cooking time
35 minutes
Total time
1 hour

Ingredients

2 T
butter
1⁄3 c
onion (chopped)
1 c
mushrooms (thinly sliced, about 1/4 lb)
1⁄4 c
spinach (cooked, drained)
1 1⁄4 c
chicken (cooked, diced)
3 T
sour cream
2 T
sherry (or milk)
1⁄4 t
salt
1 ds
cayenne
2 T
butter (melted)
2 T
flour
1 c
chicken broth (or turkey broth)
1⁄2 c
milk
1⁄2 c
Parmesan cheese
1⁄4 t
salt
1⁄4 c
sherry
8
crepes*

Instructions

Make filling by melting butter in a fry pan; add onion. Sauté until soft. Add mushrooms. Cook about 4 minutes, stirring. Mix in the chicken, sour cream, sherry, salt and cayenne. Set aside. Make the sauce by melting butter in saucepan; stir in flour. Gradually stir in the broth, then the milk over medium heat. Stir in the Parmesan cheese and salt. Remove from heat; blend in sherry. Assemble crepes by putting 2 or 3 tablespoons of filling down center of each crepe. Add 1 tablespoon spinach. Fold sides over filling. Arrange filled crepes in a buttered 9 x 13 x 1/2-inch baking dish. Bake at 375° for 15 minutes. Spoon about half of the sauce, heated, over the top. Bake 10 minutes longer. Serve with remaining heated sauce. Fantastic!!

*I would recommend a crepe pan for everyone. They’re easy to use and you can freeze the extra crepes.

Chicken Ala King

Summary

Yield
4 Servings
SourceHazel Sheahan (1975)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

3 T
butter
2 c
milk
2 c
chicken (diced)
1 cn
mushrooms
1
hard-boiled eggs
1⁄2
green pepper (or less)
4 T
flour
1 c
chicken broth
1 t
salt
1⁄4 t
celery salt
1⁄2 t
paprika
1⁄2
sweet red pepper (or pimento)

Instructions

In a double boiler, make a cream sauce by melting butter and blending it with flour. Then gradually add milk and chicken broth. Add salt, celery salt and paprika. When thickened, add the diced chicken and heat thoroughly. Serve in patty shells.

Chicken Supreme

Summary

Yield
10 Servings
SourceBillie Stillinger (1976)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

6 sli
bread (crusts removed)
4 c
chicken (diced, cooked)
1⁄2 lb
mushrooms (fresh, sliced)
6 sli
Old English cheese
4
eggs
2 c
milk
1 cn
mushroom soup
1 cn
celery soup
1 pk
pimentos (small jar)
1 cn
water chestnuts
2 c
buttered crumbs (or Pepperidge Farm dressing)

Instructions

Put bread slices in a 9 x 13-inch pan. Spread chicken on top. Add sliced of Old English cheese. Add sliced mushrooms. Beat eggs and milk together and pour over mixture. Mix celery and mushroom soup together and pour overtop, undiluted. Add pimentos and sliced water chestnuts. Put crumbs on top. Refrigerate overnight, covered. Bake 1 hour at 350 degrees. Serve immediately. Serves 10 to 12.

Chicken Squares

Summary

Yield
4 Servings
SourceDottie Aumiller (1978)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

3 oz
softened cream cheese (low-fat cheese can be used for this)
3 T
melted butter (or margarine)
2 c
chicken (cooked)
1⁄4 t
salt
1⁄8 t
pepper
2 T
milk
1 T
onion (chopped)
1⁄4 c
Pepperidge Farm croutons
1 pk
crescent rolls

Instructions

Blend cream cheese and 2 tablespoons butter. Add next 6 ingredients; mix well. Separate crescent roll dough into 4 rectangles, pressing perforations together. Divide meat mixture into 4 parts. Place one part in center of each square or rectangle and fold sides up around meat. Brush top with remaining 1 tablespoon butter. Sprinkle 1/4 cup crushed croutons (I like herb and cheese) on top. Bake in square pan or cookie sheet at 350° for 20 to 25 minutes. I cook my chicken and use the broth to make a rather thin gravy to use on top of these. Delicious! I also double the recipe to make 8.

Chicken Vatel

Summary

Yield
10 Servings
SourceAmy Chilcote (1981)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

2 c
chicken (cooked)
1 c
macaroni (cooked)
1 c
cheddar cheese (grated)
1 c
bread crumbs
1⁄4 c
green pepper (or pimento)
3
eggs (beaten)
1 1⁄4 c
chicken broth
1 t
salt
 
pepper (to taste)
1 cn
mushroom soup

Instructions

Reserve 1/4 cup chicken broth and mushroom soup. Mix all other ingredients. Put in casserole dish. Mix 1/4 cup chicken broth with can of mushroom soup and pour over mixture. Bake 1 hour at 350°. Let sit 10 minutes before serving and cut in squares. Serves 10 to 12.

Swiss Chicken Casserole

Summary

Yield
10 Servings
SourceDottie Aumiller (1979)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

6 T
margarine
1
onion (small, chopped)
1⁄3 c
flour
1 t
salt
1⁄4 t
pepper
3 c
chicken broth
8 oz
Swiss cheese (diced)
2 pk
chopped broccoli (10-oz pks, thawed and well drained)
2 c
chicken (cooked)
2 1⁄2 c
Minute Rice (cooked)
1
egg

Instructions

Melt margarine and sauté onion. Stir in flour, salt and pepper. Gradually add chicken broth and Swiss cheese. Stir until melted. Mix in broccoli and cooked chicken. Add cooked rice. Add last 1 egg. Pour into a 9 x 13-inch pan. Bake, uncovered, at 350 degrees for 40 minutes. Let sit. Best if done day before!

Chicken Salad Casserole

Summary

Yield
8 Servings
SourceDaisy Harvey (1975)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 c
Velveeta cheese (4 ounces, grated)
2 c
Potato chips (1/2 double package, crunched)
4 c
chicken breasts (shredded, about 5 halves)
 
butter
4 c
celery (in 1-inch slivers)
1 c
almonds (blanched and slivered)
4 t
onion (grated)
1 t
Accent (optional)
1 t
salt
4 t
lemon juice
2 c
Hellmann's mayonnaise
 
cheese
2 c
Potato chips (1/2 double package, crunched)

Instructions

Mix and toss together Velveeta cheese and 2 cups crunched potato chips. Simmer shredded chicken breasts in water and butter. Add celery, almonds, onion, Accent, salt, lemon juice and Hellmann’s mayonnaise. Pour into baking dish and top with cheese and potato chips. Bake 20 minutes at 400°. 

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