Chicken Recipes

[sorchawench]

Chick Pot Pie
Ingredients
1 can (10 3/4 oz.) Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables , thawed
1 cup cubed cooked cooked chicken or 1 cup turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Cooking Instructions
PREHEAT oven to 400°F.
MIX soup, vegetables and chicken in 9" pie plate.
MIX milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden.
TIP: *Or use Cream of Chicken with Herbs Soup.


Chick & Pasta
Ingredients
1 can (10 3/4 oz.) Cream of Chicken Soup
3/4 cup water
1 bag (about 16 oz.) frozen vegetable pasta blend
2 cups cubed cooked cooked chicken
1 cup Pepperidge Farm® Herb Seasoned Stuffing
2 tbsp. butter or 2 tbsp. margarine

Cooking Instructions
MIX soup, water, vegetable pasta blend and chicken in 2-qt. shallow baking dish. Mix stuffing and butter. Sprinkle on top.
BAKE at 400°F. for 35 min. or until hot.
TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.


CHICK CACATORRE
Ingredients
1 3/4 cups Chicken Broth
1 tsp. garlic powder
2 cans (14 1/2 oz. each ) diced Italian-style tomatoes
4 cups mushrooms , cut in half (about 12 oz.)
2 large onions , chopped (about 2 cups)
3 lb. chicken parts , skin removed
10 cups hot cooked spaghetti , cooked without salt

Cooking Instructions
MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker. Add chicken and turn to coat.
COVER and cook on LOW 7 to 8 hr, or on HIGH 4 to 5 hr, or until done. Serve over spaghetti.
TIP: For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water. Remove chicken from cooker. Stir cornstarch mixture into cooker. Cover and cook on HIGH 10 min. or until mixture boils and thickens.


CHICK CASSEROLE
Ingredients
1 can (10 3/4 oz.) Cream of Celery Soup
1 can Cream of Potato Soup
1 cup milk
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked cooked chicken or 2 cups turkey
4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Cooking Instructions
MIX soups, milk, thyme, pepper, vegetables and chicken in 3-qt. shallow baking dish. Top with stuffing.
BAKE at 400°F. for 25 min. or until hot.
TIP: *Use a combination of cut green beans and sliced carrots.

HONEY MUSTARD CHICK

Ingredients
2 tbsp. cornstarch
1 can (14 oz.) Chicken Broth (1 3/4 cups)
1 tbsp. honey
1 tbsp. Dijon-style mustard
4 skinless, boneless chicken breasts
1 large carrot, cut into 2" matchstick-thin strips
1 medium onion, sliced
4 cups hot cooked regular long-grain white rice, cooked without salt

Cooking Instructions
MIX cornstarch, broth, honey and mustard.
COOK chicken in nonstick skillet until browned. Add carrot and onion. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Serve with rice.
TIP: For Extra Flavorful Rice: Cook rice in Chicken Broth instead of water. No need to add salt or butter.