Saskatoon Chicken Supper
¾ cup
chopped onion
½ cup
chopped celery
¼ cup
chicken broth
1 can cream
of chicken soup
1 cup sour
cream
3 cups
chopped chicken
3 slices
crumbled bacon
1 tsp. salt
1/8 tsp.
pepper
1 tsp.
Worcestershire
¼ cup
shredded cheese
Heat oven to
350’. Combine onions, celery and broth in pan. Saute and simmer. Combine soup,
sour cream, chicken, bacon, salt and pepper with sauce. Mix with onion and
celery. Put in deep casserole dish. Drop biscuit mixture over top and shredded
cheese (can use Bisquick).
Lemon Chicken
Skin
boneless chicken breasts. Pound out to ½ inch thickness. Dip in mixture of
flour, salt and pepper. In electric fry pan:
Fry chicken
in butter Crisco until borwn, keep moist. Slice lemon on top of chicken. Cook
covered for 20 minutes on low. Remove from pan. Keep warm while making gravy.
Gravy: 1 can
chicken broth, thicken in pan with drippings. Pour over chicken, or use chicken
gravy envelope.
Chicken Diable
1
broiler-fryer (about 3 lb.), cut-up
4 T. (1/2 stick)
butter or margarine
½ cup honey
¼ cup
prepared mustard
1 tsp. salt
1 tsp. curry
powder
Wash chicken
pieces; pat dry; remove skin if you wish.
Melt butter
or margarine in a shallow baking pan; stir in remaining ingredients. Roll
chicken pieces in butter mixture to coat both sides, then arrange, meaty side
up in a single layer in same pan.
Bake in a
moderate oven (375’) 1 hour, or until chicken is tender and nicely glazed.
Crusty Parmesan Chicken
1 cup dry
bread crumbs
½ cup grated
Parmesan cheese
½ tsp. each
paprika and garlic salt
¼ tsp.
pepper
2 Tbs.
chopped parsley
4 Tbs.
butter or margarine
1
broiler-fryer chicken (about 3 lbs.), cut in pieces
In a
medium-size bowl, stir together bread crumbs, Parmesan cheese, paprika, garlic
salt, pepper, and parsley. In a pan over medium heat, melt butter. Dip chicken
in butter, then roll in crumb mixture. Place chicken, skin side up in a lightly
greased baking pan, arranging pieces so they do not touch.
Bake in a
350’ oven for 1 hour or until meat near thigh bone is no longer pink when
slashed.
Creamy Chicken Alfredo
Frozen
chicken – chicken tenders
1 cube
butter
1 pkg. Good
Seasons Dressing Italian (dry)
Cook in
crockpot 6-8 hours on low.
Stir
together 1 – 8 ounce cream cheese, 1 can cream of mushroom soup and cook in
saucepan until blended.
Add cream
cheese mixture to chicken, turn to high to heat through. Serve over linguine.
Low-Fat Honey Mustard Chicken
3 lbs.
boneless, skinless chicken breasts
¼ cup honey
¼ cup
prepared mustard
1 Tbs. extra
virgin olive oil
½ tsp. salt
1 tsp. curry
powder
Preheat oven
to 350’. Spray 9x13 pan with nonstick spray.
If chicken
breasts are very thick, place your hand on top of the breast and run a sharp
knife parallel to the countertop midway through the breast, so that you are
splitting the chicken in half (this allows for a shorter cooking time and helps
to keep the meat moist). Place chicken breasts in the bottom of prepared pan in
one layer.
Combine
honey, mustard, olive oil, salt and curry powder. Pour sauce over chicken in
pan. Bake for about 40 minutes, or until the chicken is no longer pink inside.
Spoon the sauce over the chicken to serve.
