Chicken in Apricot Sauce
2 chickens, quartered or in a variety of pieces you prefer
1 - 8 oz. jar apricot preserves
1 envelope onion soup mix
1 bottle Catalina or French dressing
Preheat the oven to 350 degrees. Mix the preserves, soup mix and dressing together. Spread over the chicken in a baking pan. Bake for 90 minutes. You can put this together earlier in the day and let marinade until time to cook.
4 c. soy sauce
1 c. brown sugar
1 bunch green onions, chopped
1/2 c. chopped fresh ginger
5 garlic cloves, chopped
a 3 to 5 lb. chicken
Combine the first 5 ingredients in a large cooking pot and heat to a boiling; lower heat and simmer for 15 minutes. Add the chicken and cook over medium-low heat for 60 minutes or until the chicken is cooked through. Serve over rice or potatoes.
Maine Party Chicken
8 boneless chicken breasts
8 slices bacon
dried beef slices
1- 26 oz. can cream of mushroom soup
1 pint of sour cream or pureed cottage cheese
Wrap each breast with a slice of bacon. In a sprayed 9 x 13 inch pan, place pieces of dried beef to cover the bottom of the pan. Place the chicken on top of the beef. Mix the sour cream and soup well; spoon over chicken. Cover the pan and refrig-erate overnight if desired or you can cook immediately. Bring to room temperature before baking and bake at 275 degrees for 3 hours.
Simply Elegant Chicken Breasts
4 skinless, boneless chicken breasts
4 oz. cream cheese with onion and chive
4 slices lean bacon
4 oz. can sliced mushrooms, drained
Divide the cream cheese into 4 equal portions and place on a plate. With a sharp knife, make a lengthwise slice into each breast; avoiding slicing all the way through. Place a portion of the cream cheese in the slice of each breast. Wrap a piece of bacon around each chicken breast. Place in a 8 x 8 inch baking pan. Spread mushrooms over the meat. Cover with foil and bake for 35 minutes at 350 degrees. Remove the foil and bake for an additional 10 minutes or until the meat is browned. You can also place it under a broiler and cook it until the bacon is browned.
Chicken Breast in the Crockpot
6 to 8 chicken breasts; frozen works best
1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can whole kernel corn with the juice
1 - 16 oz. jar salsa, mild or medium
Place all ingredients in a crockpot and cook on low all day. Serve with rice
4 to 6 boneless, skinless chicken breasts
3 T. Dijon mustard
3 T. lemon juice
1/4 c. butter
1 tsp. fresh or dried tarragon
Layer the chicken in a shallow greased baking pan. Mix together the rest of the ingredients and spread over the chicken. Bake at 350 degrees for 45 minutes.
Dressed Up Chicken
8 chicken breasts, skinless and boneless
8 slices Swiss cheese
1/2 lb. melted butter
2 cans cream of chicken soup
1 pkg. Pepperidge Farm crumbled bread dressing
Place the chicken breasts flat in a 9 x 13 inch pan. Place 1 slice of cheese on top of each. Then spread the soup over the top. Sprinkle on bread crumbs. Spread melted butter over all. Bake for 2 hours at 300 degrees.
Creamy Chicken Breasts
8 chicken breast halves
8 slices Swiss cheese
1 - 10 3/4 oz. cream of chicken soup
1 c. crushed herb croutons
1/4 c. butter, melted
Place the chicken in a greased baking dish. Top with Swiss cheese and add the soup. Sprinkle with croutons. Drizzle the melted butter over the top. Bake, uncovered, at 350 degrees for 45 minutes.
Chicken Enchiladas Lasagna Style
1 whole oven-roasted chicken
1 lb. whole kernel corn (frozen, drained canned corn or cut from fresh sweet corn)
47 oz. enchilada sauce
12 yellow corn tortillas
30 oz. can of black beans, drained and rinsed
4 to 5 c. Mexican blend, co-jack or cheddar cheese, grated
Remove the chicken from the bone and cut into small pieces. Lightly coat a 9 x 13 inch pan with 1/4 cup of enchilada sauce. Place four corn tortillas over the sauce. Evenly distribute 1/3 of the chicken, 1/3 of the corn, 1/3 of the beans and 1/3 of the cheese over the tortillas. Cover with 1/4 of the remaining sauce. Repeat the layers twice. Pour the remaining sauce over the top of the dish. Bake in a 350 degree oven for 50 to 60 minutes or until the casserole is bubbly and heated through. Let sit for 10 minutes. Cut to serve. Garnish with salsa if desired.
Debra R. King
Barbecue Chicken Sandwiches
1 deli rotisserie chicken
3/4 bottle Hickory Smoked barbecue sauce
2 T. cider vinegar
8 hamburger buns
Shred the meat from the bone. Discard the skin. Whisk the barbecue sauce and vinegar until well blended. Add the shred-ded chicken and heat through. Serve on buns. Serve hot or cold.
Mazie E. Englund
Stuffed Chicken Casserole
2 lbs. cooked and boned chicken or turkey breast meat, diced
1/2 lb. cooked bacon, crumbled
3 lbs. prepared sage dressing
2 cans cream of mushroom or celery soup
1 lb. frozen or fresh mixed vegetables
1/2 lb. cheddar cheese
Mix all the ingredients but the cheese and place in a glass baking dish coated with vegetable shortening Add the cheese on top. Bake until brown and hot.
6 chicken breasts
1 medium onion
Cover each chicken breast with paprika. Lay in a pan, cut up the onion and place throughout the pan. Sprinkle the garlic salt on top. Turn on the stove top to the lowest setting possible and cover the pot. Cook for 3 to 4 hours.