Main Dishes
Chicken
Oven Barbecued Chicken
Carol Eberly
Harrisonburg, VA
Makes 8-12 servings
Prep. Time: 10 minutes
Baking Time: 1¼ hours
3 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. soy sauce
3 Tbsp. brown sugar
1 tsp. spicy brown mustard
1 tsp. salt
1 tsp. pepper
8-12 boneless, skinless chicken thighs
1. In a mixing bowl, combine ketchup, Worcestershire sauce, vinegar, soy sauce, brown sugar, mustard, salt, and pepper. Blend well.
2. Lay chicken pieces in one layer in well-greased baking dish.
3. Pour sauce over top.
4. Bake at 350° for 40 minutes.
5. Turn pieces over. Bake 35 more minutes.
Tip:
You can use chicken legs or chicken breasts, too. Check the legs after they’ve baked for a total of 50 minutes to be sure they’re not drying out. Check breasts after they’ve baked for a total of 30 minutes to be sure they’re not becoming dry.
To tell if chicken is done, pierce the thickest piece with a fork. If the juice runs clear, it’s done.
Carolyn Spohn, Shawnee, KS
Alice Miller
Stuarts Draft, VA
Makes 6 servings
Prep. Time: 20-30 minutes
Baking Time: 1-1½ hours
2½-3 lbs. skinned chicken legs and/or thighs
1-2 cups water
1 tsp. salt
¼ tsp. pepper
1½ tsp. paprika, or chili powder
1 tsp. brown sugar
2 Tbsp. Worcestershire sauce
1 medium onion, chopped
1 cup ketchup, or barbecue sauce
1 Tbsp. butter
½ cup chicken broth, saved from cooking chicken
⅓ cup lemon juice
1. Place chicken pieces in stockpot. Add water.
2. Cover. Cook chicken over medium heat until tender, about 35-45 minutes.
3. Remove chicken from broth. Allow to cool.
4. Pour broth into container and set aside.
5. When chicken is cool enough to handle, debone.
6. Shred meat using two forks.
7. Return meat to stockpot. Stir in salt, pepper, paprika or chili powder, sugar, Worcestershire sauce, onion, ketchup or barbecue sauce, butter, broth, and lemon juice.
8. Cook until onions are soft.
9. Serve on hamburger buns.
Encore Dijon Chicken
Dorothy VanDeest
Memphis, TN
Makes 4-6 servings
Prep. Time: 5-10 minutes
Baking Time: 20 minutes
½ tsp. Italian seasoning
4 Tbsp. Dijon mustard
2 Tbsp. vegetable oil
1 tsp. garlic powder, or refrigerated minced garlic
4-6 boneless chicken breast halves, about 6-oz. each in weight
1. Grease a 7 × 11 or 9 × 13 baking dish.
2. Mix Italian seasoning, mustard, oil, and garlic in either a large bowl or plastic bag.
3. Add chicken pieces, one at a time. Dredge or shake to coat each piece.
4. Lay in baking dish.
5. Bake at 375° for 20 minutes, or until thermometer inserted in center of each piece registers 165°.
Lorna Rodes
Port Republic, VA
Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 45-55 minutes
1 cup grated Parmesan cheese
½ cup grated cheddar cheese
1 cup snack cracker crumbs
½ tsp. thyme
2 tsp. basil, crushed
1 tsp. salt
¼ tsp. pepper
1 stick (½ cup) butter, melted
8 boneless, skinless chicken breast halves
1. Grease a 9 × 13 baking dish.
2. In a shallow bowl, combine Parmesan cheese, cheddar cheese, cracker crumbs, thyme, basil, salt, and pepper.
3. Pour butter into another shallow bowl.
4. Roll each piece of chicken in butter and then in crumbs.
5. Place in baking dish.
6. Sprinkle any remaining crumbs over chicken pieces.
7. Drizzle with any remaining butter.
8. Bake at 350° for 45 minutes, or until thermometer inserted into center of chicken registers 165°.
Crispy Chicken
Kitty Hilliard
Punxsutawney, PA
Makes 4 servings
Prep. Time: 10 minutes
Baking Time: 20-25 minutes
2 Tbsp. flour
1½ cups crisp rice cereal, coarsely crushed
½ tsp. salt
¼ tsp. dried thyme
¼ tsp. poultry seasoning
half stick (4 Tbsp.) butter, melted
4 boneless, skinless chicken breast halves, each about 4-6 oz.
1. Grease a 7 × 11 baking dish.
2. In a shallow bowl, combine flour, cereal, salt, thyme, and poultry seasoning.
3. Place butter in another shallow bowl.
4. Dip chicken in butter, then into cereal mixture.
5. Place in greased 7 × 11 baking pan.
6. Drizzle with remaining butter.
7. Bake at 400° for 20-25 minutes, or until thermometer inserted in center registers 165°.
Tip:
You can also put the dry ingredients in an empty cereal bag, then drop chicken pieces in and shake to coat.
Soft Chicken Tenders
LuAnna Hochstedler
East Earl, PA
Makes 4-6 servings
Prep. Time: 20-25 minutes
Baking Time: 10-15 minutes
1 Tbsp. vegetable oil
24 oz. chicken tenders
¼ tsp. salt
¼ tsp. lemon pepper seasoning
4 bacon strips, cooked crisp
1 onion, sliced
¼ cup brown sugar, packed
½ cup shredded cheese
½ cup water
1. Place oil in large skillet.
2. Sprinkle chicken with salt and lemon pepper seasoning.
3. Stir-fry chicken in oil for 13-15 minutes, or until lightly browned and no longer pink.
4. Remove chicken (reserve drippings in skillet) and place in well-greased 7 × 11 baking dish.
5. Sauté onion in drippings in skillet.
6. Stir in brown sugar and continue sautéing until onion is limp and sugar has melted.
7. Layer onions, skillet drippings, bacon, and cheese over chicken.
8. Pour in water around edges.
9. Bake at 350° for 10-15 minutes, or until cheese melts.
Esther S. Martin
Ephrata, PA
Makes 4 servings
Prep. Time: 5 minutes
Cooking Time: 1 hour
12-oz. can cola
1 cup ketchup, or your favorite barbecue sauce
4 boneless, skinless, chicken breast halves, 6-8 oz. each in weight
1. In a large skillet, mix cola and ketchup until smooth.
2. Bring to a boil.
3. Add chicken breasts and submerge in sauce.
4. Cover skillet. Reduce heat, simmering for about 45 minutes, or until chicken is almost tender.
5. Remove cover. Increase heat until liquid boils.
6. Continue cooking until sauce thickens and chicken is cooked but not dried out. (Thermometer inserted into center of pieces should register 165°.)
Good Go-Alongs:
We like the sauce from this dish better than gravy on mashed potatoes.
Cranberry Chicken
Judi Manos
West Islip, NY
Makes 8 servings
Prep. Time: 10 minutes
Baking Time: 50 minutes
4 lbs. skinless, bone-in chicken pieces; your choice of breast halves or thighs
16-oz. can whole cranberry sauce
8-oz. bottle Catalina Dressing
1 envelope onion soup mix
1. Place chicken in single layer in two well-greased 9 × 13 baking dishes.
2. In mixing bowl, blend together cranberry sauce, Catalina dressing, and onion soup mix.
3. Pour over chicken pieces.
4. Bake 50 minutes, or until chicken is done. Thermometer inserted in center of meat should register 165°.
Super Easy Chicken
Lauren Eberhard
Seneca, IL
Prep. Time: 10 minutes
Cooking Time: 5-6 minutes each
1 4-oz. chicken breast for each person you’re serving
Mrs. Dash Garlic and Herb flavoring, or any flavor you like
olive oil
cooking spray
1. Pound each chicken breast to ½" thickness.
2. Use the following instructions for each breast.
3. Heat 2 Tbsp. oil in skillet over medium-high heat.
4. Sprinkle breast with Mrs. Dash on 1 side.
5. Spray seasoned side with a little cooking spray.
6. Place seasoned side of chicken down. Sauté until golden, about 3-4 minutes.
7. While this side is cooking, season the up side as you did previously.
8. Turn chicken over. Continue sautéeing until done, about 2 more minutes. This happens fast, so be careful not to overcook the pieces!
9. As each piece finishes, place on oven-proof platter, covered with foil. Keep covered platter in oven set at 250° until ready to serve.
I make extra breasts when I’m in the swing so I have them on hand to cut up for salads and soups.
Lemony Chicken
Cynthia Morris
Grottoes, VA
Makes 4-6 servings
Prep. Time: 20 minutes
Baking Time: 45-60 minutes
1 cup sour cream
10¾-oz. can cream soup, your choice of flavor
2 Tbsp. lemon juice
4-6 large chicken breasts halves, uncooked and cubed
4- or 8-oz. can mushrooms, drained
1 cup shredded cheese
sleeve of snack crackers, crushed, divided
half stick (4 Tbsp.) butter, melted
1. In large mixing bowl, blend together sour cream, soup, and lemon juice.
2. When smooth, stir in cubed chicken breasts, mushrooms, cheese, and half of crushed crackers.
3. Pour into well-greased 9 × 13 baking pan.
4. Sprinkle with remaining crackers.
5. Drizzle with melted butter.
6. Bake at 350° for 45-60 minutes, or until chicken is cooked through and no pink remains in meat.
Tip:
You can also use already-cooked chicken in this dish. When doing so, reduce baking time to 30-40 minutes, or until heated through.
Creamy Baked Chicken Breasts
Naomi Ressler
Harrisonburg, VA
Jan Rankin
Millersville, PA
Joyce Kaut
Rochester, NY
Anna Musser
Manheim, PA
Makes 8 servings
Prep. Time: 15-20 minutes
Baking Time: 45-55 minutes
8 boneless, skinless chicken breast halves, each 6-8 oz. in weight
8 slices Swiss cheese
10¾-oz. can cream of chicken soup
¼ cup dry white wine, or water – or ¾ cup sour cream
2 cups herb-seasoned stuffing mix
half stick (4 Tbsp.) butter, melted
1. Arrange chicken in lightly greased 9 × 13 baking dish.
2. Top with cheese slices.
3. In a mixing bowl, combine soup and wine until smooth.
4. Spoon evenly over chicken and cheese.
5. Sprinkle with stuffing mix.
6. Drizzle butter over crumbs.
7. Bake at 350° for 45-55 minutes, or until chicken is tender in the middle.
Donna Lantgen
Arvada, CO
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 65-90 minutes, depending on thickness of chicken
6 boneless skinless chicken breast halves, each about 6 oz. in weight
1 medium green bell pepper, chopped
1 medium onion, chopped
15½-oz. can tomatoes, chopped, or 2 cups fresh tomatoes, diced and peeled
1 Tbsp. Italian seasoning
mozzarella, or Parmesan cheese, shredded
1. Place chicken in well greased 9 × 13 baking pan.
2. In mixing bowl, stir together green pepper, onion, tomatoes, and seasoning.
3. Spoon vegetables evenly over chicken.
4. Cover. Bake at 350° for 45 minutes.
5. With a sharp knife make 2-3 vertical slashes in thickest part of each chicken breast. (Do not cut the whole way through.) Baste with pan juices.
6. Cover. Return to oven and continue baking 15 more minutes, or until thermometer inserted in center of chicken registers 165°.
7. Top chicken with cheese.
8. Return to oven for 5-10 minutes, or until cheese melts.
Good Go-Alongs:
Serve with pasta, vegetables, and garlic bread.
In the fall when peppers are plentiful, chop them and freeze them in a single layer on cookie sheets. After they’re frozen, store in freezer bags. We eat lots of this healthy vegetable when they are so handy for soups and casseroles.
Ann Good, Dayton, VA
Chicken Parmesan
Jessalyn Wantland
Napoleon, OH
Makes 4 servings
Prep. Time: 10 minutes
Baking Time: 45 minutes
4 boneless, skinless chicken breast halves, about 6 oz. each
1 egg, beaten
¾ cup Italian-seasoned bread crumbs
25-oz. jar pasta sauce
1 cup shredded Parmesan cheese
1. Grease 7 × 11 baking dish.
2. Place egg in shallow bowl.
3. Place bread crumbs in another shallow bowl.
4. Dip each piece of chicken in egg, and then in bread crumbs.
5. Place coated chicken in baking dish.
6. Bake at 400° for 30 minutes.
7. Spoon pasta sauce over chicken.
8. Top evenly with cheese.
9. Bake another 15 minutes, or until heated through and cheese is melted.
Sharon Miller
Holmesville, OH
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 45-60 minutes
4 large boneless, skinless chicken breast halves, each about 8 oz. in weight
½-1 cup Italian-seasoned dry bread crumbs
4 large slices Swiss cheese
4 slices deli ham
8 sturdy toothpicks
1. Grease a 9 × 13 baking dish.
2. Pound each chicken breast to about ¼-½" thickness.
3. Place bread crumbs in shallow bowl.
4. Dredge each chicken piece in bread crumbs, coating each side.
5. Lay slice of Swiss cheese and slice of ham on each chicken breast.
6. Tightly roll up each layered breast.
7. Holding roll firmly, re-roll in crumbs.
8. Stick 2 toothpicks through each roll to maintain its shape.
9. Place in baking dish. Cover with foil.
10. Bake at 350° for 30 minutes.
11. Remove foil. Bake an additional 15 minutes.
Tips:
1. The size of chicken breasts varies widely. If you’re using extra-large breasts, 2 slices of ham and cheese per breast makes the dish even tastier. Match up chicken size with cheese and ham sizes as well as you can.
2. If the cheese is too “exposed” instead of being enclosed in the bundle, it melts outside the bundle.
Oven-Fried Chicken
Eleanor Larson
Glen Lyon, PA
Makes 8 servings
Prep. Time: 5-10 minutes
Baking Time: 1 hour
8 boneless, skinless chicken thighs, each about 6-oz. in weight
½ cup flour
¼ tsp. paprika
½ tsp. salt
1 stick (½ cup) butter, melted, divided
1. Grease a 9 × 13 baking dish well.
2. Combine flour, paprika and salt in plastic bag.
3. Drop chicken into bag, one piece at a time. Shake to coat well.
4. Place coated pieces of chicken in baking dish.
5. Pour half of melted butter evenly over chicken.
6. Bake at 375° for 30 minutes.
7. Turn each piece over.
8. Pour remaining butter evenly over chicken.
9. Return to oven. Bake an additional 30 minutes.
Tips:
You can double this for a larger group.
Joette Droz
Kalona, IA
Makes 4 servings
Prep. Time: 15-20 minutes
Baking Time: 30-45 minutes
8 boneless skinless chicken thighs, about 1 lb.
¼ cup Miracle Whip light dressing
6-oz. pkg. stuffing mix for chicken, crushed fine
¼ cup grated Parmesan cheese
1. Cover baking sheet with foil.
2. Spread chicken thighs with Miracle Whip. Place on foil-covered baking sheet,
3. Empty stuffing mix into a pie plate. Add cheese and stir to combine.
4. Roll each piece of chicken in dry stuffing mixture. Return to baking sheet.
5. Bake at 375° for 30-45 minutes.
Herbed Chicken
Dale Peterson
Rapid City, SD
Makes 4-5 servings
Prep. Time: 20 minutes
Baking Time: 50-55 minutes
half stick (4 Tbsp.) butter, melted
1 Tbsp. vegetable oil
½ cup flour
½ cup fine dry bread crumbs
1 tsp. paprika
1 tsp. salt
¼ tsp. pepper
¼ tsp. ground thyme
3-4 lbs. chicken, cut up
1. Put butter and oil in 9 × 13 baking dish.
2. Mix flour, bread crumbs, paprika, salt, pepper, and thyme in plastic bag.
3. Put chicken pieces in bag, one at a time, and shake. Place chicken in baking dish.
4. Bake at 375° for 30 minutes.
5. Reduce heat to 350°.
6. Turn each piece of chicken over.
7. Bake 20-25 minutes more, or until thermometer inserted in center of chicken registers 165°.
Japanese Chicken
Marjorie Nolt
Denver, PA
Erma Martin
East Earl, PA
Mary Jane Musser
Manheim, PA
Makes 6 servings
Prep. Time: 20 minutes
Baking Time: 45 minutes
2 lbs. chicken, skinless and boneless breasts or thighs cut in half
flour
garlic salt
seasoned salt
paprika
1 cup sugar
½ cup vinegar
3 Tbsp. soy sauce
½ cup water
½ tsp. salt
1. Roll chicken in flour. Sprinkle with garlic salt, seasoned salt, and paprika.
2. Brown on both sides in a skillet. Put in 9 × 13 baking pan.
3. Boil together sugar, vinegar, soy sauce, water, and salt until sugar melts.
4. Pour sauce over chicken.
5. Bake uncovered at 350° for 45 minutes. Serve with rice if desired.
Joanna Harrison
Lafayette, CO
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 30-40 minutes
1 whole chicken, cut up, or 6 chicken legs and thighs
1 Tbsp. olive oil
1 medium onion, chopped coarsely
3 cloves garlic, minced
1 tsp. ground cumin
2-3 green chilies, chopped, according to your taste preference
1 green bell pepper, chopped
1-2 zucchini, sliced
1 cup chopped tomatoes
2 cups corn
2 tsp. oregano
1 tsp. basil
2 cups chicken broth
cilantro for garnish
1. Brown chicken in olive oil in Dutch oven or large stockpot. Remove chicken to platter. Reserve pan drippings.
2. Gently sauté onion and garlic in drippings until wilted.
3. Stir in cumin, green chilies, green pepper, and zucchini. Sauté until peppers wilt.
4. Add tomatoes, corn, oregano, basil, and broth.
5. Return chicken to pot.
6. Cover. Simmer 30-40 minutes, or until chicken is tender to the bone.
7. Garnish with cilantro and serve.
Magra’s Chicken & Rice
Carolyn Spohn
Shawnee, KS
Makes 8 servings
Prep. Time: 20 minutes
Baking Time: 40-60 minutes
1-2 tsp. olive oil
2-3 medium carrots, chopped
1 medium onion, chopped
1 rib celery, chopped
2 cloves garlic, chopped
¼ tsp. rosemary, crumbled
1½ cups uncooked long-grain rice
3 cups chicken broth
8 chicken legs, thighs, or breasts (if using breast meat, cut to size of thighs)
1. Sauté carrots, onion, and celery in in olive oil in skillet until softened and lightly browned.
2. Add garlic and sauté 1 minute. Do not brown garlic.
3. Add rosemary and mix well with vegetables.
4. Add uncooked rice to pan with vegetables and stir well to coat rice and evenly mix it with the vegetables.
5. Pour mixture into large, well-greased roaster.
6. Pour chicken broth over rice until it just covers rice.
7. Add chicken pieces on top of rice, pushing down into rice-vegetable mix.
8. Cover. Bake at 350° for approximately 40-60 minutes, or until rice and chicken are nearly cooked but not dry.
9. Remove cover and bake a few more minutes, or until chicken browns slightly.
Tip:
You may need to use more or less broth to cover rice.
Check your local library for cookbooks with unusual recipes. Make copies of something new that sounds good, and try it … but not for company, just in case it doesn’t work.
John and Carol Ambrose, McMinnville, OR
Judi Manos
West Islip, NY
Makes 4 servings
Prep. Time: 10-15 minutes
Baking Time: 50 minutes
¼ cup Zesty Italian Dressing
½ cup chicken broth
1 Tbsp. honey
1½ lbs. bone-in chicken legs and thighs
1 lb. new potatoes, quartered
5 cloves garlic, peeled
1 lemon, cut in 8 wedges
1 tsp. dried rosemary, optional
1. In a mixing bowl, blend together dressing, broth, and honey.
2. Arrange chicken, potatoes, and garlic in well-greased 9 × 13 baking dish.
3. Drizzle with dressing mixture.
4. Situate lemons among the chicken and potatoes.
5. Bake at 400° for 45-50 minutes, or until chicken is done and potatoes are tender. (Temperature probe inserted into center of chicken should register 165°.)
6. Serve lemons as garnish if you wish.
Chicken Baked with Red Onions, Potatoes, and Rosemary
Kristine Stalter
Iowa City, IA
Makes 4 servings
Prep. Time: 10-15 minutes
Baking Time: 45-60 minutes
2 red onions, each cut into 10 wedges
1¼ lbs. new potatoes, unpeeled and cut into chunks
2 garlic bulbs, separated into cloves, unpeeled
salt
pepper
4 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
approximately 5 sprigs rosemary
4-lb. chicken cut into 8 pieces, or 8 chicken thighs
1. Spread onions, potatoes, and garlic cloves in single layer over bottom of large roasting pan so that they will crisp and brown.
2. Season with salt and pepper.
3. Pour over the oil and balsamic vinegar and add rosemary, leaving some sprigs whole and stripping the leaves off the rest.
4. Toss vegetables and seasonings together.
5. Tuck chicken pieces among vegetables.
6. Bake at 400° for 45-60 minutes, or until chicken and vegetables are cooked through.
7. Transfer to a big platter, or take to the table in the roasting pan.
A neighbor and friend shared this simple recipe with me when my family and I were on sabbatical in the UK.
Martha Ann Auker
Landisburg, PA
Makes 6 servings
Prep. Time: 10 minutes
Baking Time: 50 minutes
1 frying chicken, cut up
¼ cup flour
half stick (4 Tbsp.) butter, melted
1 tsp. onion, chopped
1 cup light cream
10¾-oz. can cream of mushroom soup
1 cup mild cheddar cheese, grated
¼-½ tsp. salt, according to your taste preference
¼ tsp. pepper
paprika
1. Pour melted butter in 9 × 13 baking pan. Swirl butter to cover bottom of pan.
2. Roll chicken in flour, one piece at a time. Place in melted butter in baking pan.
3. Bake uncovered at 425° for 30 minutes.
4. While chicken is baking, mix cream, soup, cheese, salt, and pepper together in mixing bowl.
5. Pour over chicken.
6. Sprinkle with paprika.
7. Cover with foil. Reduce heat to 325° and bake 20 more minutes.
Good Go-Alongs:
This is good served with rice.
Quick and Easy Chicken Enchiladas
Ellyn Nolt
Lancaster, PA
Makes 6-8 servings
Prep. Time: 20 minutes
Baking Time: 20 minutes
2 chicken breast halves (about 6-8 oz. each), cooked
15-oz. jar salsa
½ cup (half an 8-oz. pkg.) cream cheese, softened
12 flour tortillas
16-oz. jar taco sauce
2 cups shredded cheddar cheese
1. In large mixing bowl, use 2 forks to shred chicken.
2. Mix salsa and cream cheese into chicken.
3. Grease 9 × 13 baking dish.
4. Put about ¼ cup chicken mixture onto each tortilla and roll up.
5. Place side by side in baking dish, seam side down.
6. Pour taco sauce evenly over top of rolls.
7. Sprinkle rolls evenly with cheese.
8. Bake at 350° for about 20 minutes, or until filling is heated through and cheese is melted.
Tip:
You can customize this to suit your personal taste and those you’re serving: the heat of salsa and taco sauces, the addition of onions, canned chilies, etc.
Variations:
1. Add 2¼-oz. can sliced black olives, drained, to Step 7, sprinkling olives over rolls along with cheese.
2. Serve with shredded lettuce and chopped tomatoes as toppings.
3. Instead of cream cheese, use 1 cup sour cream.
Lavonda Hoover
Coatesville PA
Lois Peterson
Huron, SD
Makes 4 servings
Prep. Time: 35-45 minutes
Baking Time: 40 minutes
10¾-oz. can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups cooked chicken, chopped
1 cup grated pepper Jack cheese
6 6" flour tortillas
1 medium tomato, chopped
1 green onion, sliced
1. Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.
2. In a large bowl, combine 1 cup sauce mixture, chicken, and cheese.
3. Grease 9 × 13 baking dish.
4. Divide mixture among tortillas.
5. Roll up each tortilla. Place in baking dish, seam side down.
6. Pour remaining sauce mixture over filled tortillas.
7. Cover. Bake at 350° for 40 minutes or until enchiladas are hot and bubbling.
8. Top with chopped tomato and onion and serve.
Creamy Chicken Enchilada
Cheryl Martin
Turin, NY
Makes 10 servings
Prep. Time: 30 minutes
Baking Time: 30-40 minutes
2 10¾-oz. cans cream of chicken soup
8 oz. sour cream
¼ tsp. cumin
¼ tsp. oregano
3 cups diced, cooked chicken
4-oz. can chopped green chilies
1 tsp. chili powder
2 cups shredded cheddar cheese, divided
10 flour tortillas
1. In large mixing bowl, combine soup with sour cream, cumin, and oregano to make sauce.
2. In another bowl combine 1 cup sauce with chicken, green chilies, chili powder, and 1 cup shredded cheese.
3. Fill each soft tortilla with equal portion of chicken mixture.
4. Grease 9 × 13 glass baking dish.
5. Roll up tortillas. Arrange in baking dish.
6. Spoon remaining sauce over tortillas.
7. Sprinkle with remaining cheese.
8. Bake at 350° for 30-40 minutes, or until enchiladas are heated through and sauce is bubbly.
Tips:
1. You can make this ahead, and then refrigerate or freeze it until ready to bake. If frozen, thaw before baking.
2. Barbecued chicken adds a tasty, bacon-like flavor to the dish.
3. I like to use an ice cream scoop to divide the filling mixture equally between the tortillas.
Ruth C. Hancock
Earlsboro, OK
Makes 6 servings
Prep. Time: 45 minutes
Baking Time: 35 minutes
2 cups shredded cooked chicken
2 cups crushed tortilla chips
15-oz. can beans, rinsed and drained
1 cup corn kernels
⅔ cup sour cream
½-1 tsp. chili powder, according to your taste preference
2 cups salsa, divided
1 cup shredded cheese, divided
1. Combine chicken, chips, beans, corn, sour cream, and chili powder in mixing bowl.
2. Grease 2-quart baking dish.
3. Layer half of chicken mixture into baking dish.
4. Top with half of salsa.
5. Top with half of cheese.
6. Repeat Steps 3-5.
7. Cover with foil.
8. Bake at 350° for 25 minutes.
9. Uncover and bake 10 minutes more.
Mexican Chicken Stack
Diann Dunham
State College, PA
Makes 6 servings
Prep. Time: 30 minutes
Baking Time: 25 minutes
1½-2 cups shredded cooked chicken
1 green bell pepper, chopped
¼ cup chopped onion
1 tsp. ground cumin
1½ cups chunky salsa
3-oz. pkg. cream cheese, softened
11-oz. can Southwestern corn (mixture of corn, peppers, black beans), drained
3 10’-12"flour tortillas, divided
1 cup shredded Mexican cheese, divided
1. Warm chicken, peppers, and onions in a nonstick skillet over low heat.
2. Stir in cumin and salsa.
3. Cook 2 minutes.
4. Add cream cheese, stirring and cooking 2 minutes until melted.
5. Stir in corn.
6. Spray an 8 × 8 baking dish with non-stick cooking spray.
7. Put 1 tortilla in dish. Stack in ⅓ of chicken mixture, and then 1 tortilla, ½ of remaining chicken mixture, and ¼ cup shredded cheese.
8. Add last tortilla, and remaining chicken mixture.
9. Cover with foil. Bake 20 minutes.
10. Uncover. Add remaining cheese.
11. Bake uncovered until cheese melts, about 5 minutes. Allow stack to rest 10 minutes before serving. Cut in squares.
Tips:
1. Pass extra salsa so diners can add to their individual servings if they wish.
2. Sprinkle chopped cilantro on top before serving.
Lori Newswanger
Lancaster, PA
Makes 6 servings
Prep. Time: 15 minutes
Baking Time: 35-45 minutes
2 lbs. boneless, skinless chicken breasts
10¾-oz. can cream of chicken soup
2 cups (8 oz.) shredded cheddar cheese, divided
½ cup milk
1 envelope taco seasoning mix
3 cups corn chips, or tortilla chips, crushed
1. Grease 9 × 13 baking dish.
2. Slice chicken in 1"-wide strips. Spread chicken in baking dish.
3. Combine soup, 1½ cups cheese, milk, and taco seasoning in mixing bowl. Spoon over chicken.
4. Top with chips.
5. Cover dish.
6. Bake at 375° for 30-40 minutes, or until chicken is cooked through and no pink remains. (Fish out a piece from middle of dish and check.)
7. Remove cover. Top with remaining ½ cup cheese.
8. Bake uncovered until cheese is melted, about 5 minutes.
Good Go-Alongs:
Serve over rice.
Mexican Egg Rolls
Brittany Miller
Millersburg, OH
Makes 18 egg rolls
Prep. Time: 35-40 minutes
Cooking Time: 5 minutes/batch; about 20 minutes total
2½ cups shredded chicken, cooked
1½ cups (6-oz.) shredded Mexican cheese blend
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
5 green onions, chopped
¼ cup minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
¼ tsp. cayenne pepper
16-oz. pkg. egg roll wrappers
oil for deep-fat frying
1. In large bowl, combine chicken, cheese, corn, beans, onions, cilantro, salt, cumin, lime peel, and pepper.
2. Place ¼ cup of mixture in center of one egg roll wrapper. (Keep remaining wrappers covered with damp paper towel until ready to use.)
3. Fold bottom corner over filling. Fold sides toward the center over filling. Moisten remaining corner with water. Roll up tightly to seal. Repeat with each wrapper.
4. In electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown.
5. Drain on paper towels.
Tips:
1. Keep finished egg rolls warm in a covered dish until ready to serve.
2. Serve with salsa and/or sour cream as dipping sauces.
Carna Reitz
Remington, VA
An electric skillet of quality is a smart investment. It is a versatile and easy to use cooking vessel for almost any occasion.
Willard Roth, Elkhart, IN
Zoë Rohrer
Lancaster, PA
Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 35 minutes
Standing Time: 10 minutes
1 small onion, diced
1 clove garlic, minced
2 ribs celery, diced
1 green bell pepper, diced
1-2 tsp. oil
4 cups cooked white beans
1 cup chicken broth
1 cup sour cream, or ricotta cheese
½ tsp. salt
1 tsp. cumin
½ tsp. black pepper
10¾-oz. can cream of chicken, or cream of celery soup
2 cups cooked chopped chicken
4 whole large whole wheat tortillas, divided
2 cups shredded cheddar cheese, divided
1. In a large skillet, sauté onions, garlic, celery, and green pepper in a bit of oil until soft.
2. Add beans, broth, sour cream, salt, cumin, pepper, and soup. Bring to a boil while stirring.
3. Remove from heat. Stir in chicken.
4. Spread ⅓ of chicken mixture in bottom of well-greased 9 × 13 baking dish.
5. Top with 2 tortillas, cutting them to fit the pan.
6. Spread on half of remaining chicken mixture.
7. Top with half the cheese.
8. Follow with remaining 2 tortillas, a layer of remaining chicken, and a layer of remaining cheese.
9. Bake for 30-35 minutes, or until bubbly.
10. Let stand 10 minutes before serving.
Good Go-Alongs:
Great served with salsa
Chicken Spinach Casserole
Laverne Nafziger
Goshen, IN
Makes 6 servings
Prep. Time: 15-20 minutes
Baking Time: 35-40 minutes
¾ cup fat-free mayonnaise
¾ cup fat-free yogurt
½ cup low-fat sour cream
1 cup grated cheddar cheese
1 tsp. minced garlic
1½ cups cooked and diced chicken
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
¾ cup crushed cracker crumbs
⅔ cup grated Parmesan cheese
1. In a good-sized mixing bowl, blend together mayonnaise, yogurt, sour cream, cheddar cheese, and garlic.
2. Stir in chicken and spinach.
3. Spoon into buttered 6½ × 8½ baking dish.
4. In mixing bowl, stir together cracker crumbs and Parmesan cheese.
5. Sprinkle over top.
6. Bake at 350° for 35-40 minutes, or until topping is lightly browned and mixture is bubbly.
Joette Droz
Kalona, IA
Makes 6 servings
Prep. Time: 35 minutes
Baking Time: 1 hour
2 10¾-oz. cans cream of chicken soup
½ cup mayonnaise
2 cups garlic croutons, slightly crushed
2 cups cooked chopped chicken
10-oz. pkg. frozen chopped broccoli, thawed and drained
8-oz. can sliced water chestnuts, drained
4-oz. can sliced mushrooms, drained
1. Mix soup and mayonnaise together in large mixing bowl until smooth.
2. Stir in croutons, chicken, broccoli, water chestnuts, and mushrooms. Mix well.
3. Spread in well greased 7 × 11 baking pan.
4. Cover with foil.
5. Bake at 350° for 45 minutes.
6. Uncover. Continue baking for 15 minutes.
Chicken and Broccoli Bake
Jan Rankin
Millersville, PA
Makes 12-16 servings
Prep. Time: 15 minutes
Baking Time: 30 minutes
2 10¾-oz. cans cream of chicken soup
2½ cups milk, divided
16-oz. bag frozen chopped broccoli, thawed and drained
3 cups cooked, chopped chicken breast
2 cups buttermilk baking mix
1. Mix soup, and 1 cup milk together in large mixing bowl until smooth.
2. Stir in broccoli and chicken.
3. Pour into well-greased 9 × 13 baking dish.
4. Mix together 1½ cups milk and baking mix in mixing bowl.
5. Spoon evenly over top of chicken-broccoli mixture.
6. Bake at 450° for 30 minutes.
Chicken Corn Casserole
Lois Niebauer
Pedricktown, NJ
Makes 4-6 servings
Prep. Time: 30 minutes
Baking Time: 45 minutes
2 cups diced cooked chicken
1½ cups frozen corn
½ cup shredded cheddar cheese
3 Tbsp. chopped pimentos
2.8-oz. can fried onions, divided
2 Tbsp. butter
¼ cup flour
10¾-oz. can chicken broth
¼-½ tsp. salt
¼ tsp. pepper
1. Combine chicken, corn, cheese, pimentos, and ¾ can fried onions in mixing bowl.
2. Combine butter, flour, chicken broth, and seasonings in small saucepan.
3. Cook over low to medium heat, stirring until thickened.
4. Add thickened sauce to other ingredients and mix thoroughly.
5. Place in well-greased 7 × 11 baking dish.
6. Sprinkle reserved onion over top.
7. Bake at 325° for 45 minutes.
Tips:
You can make this ahead through Step 6 and freeze until you need it. You can put it in the oven frozen; just bake longer until bubbly, about 1-1¼ hours.
Keep canned or frozen cooked chicken on hand – you can make a casserole in a short time.
Elena Yoder, Albuquerque, NM
Yogurt Chicken Curry
Laverne Nafziger
Goshen, IN
Makes 12 servings
Prep. Time: 20 minutes
Marinating Time: 8 hours, or overnight
Cooking Time: 2 hours
2½ lbs. boneless, skinless chicken breasts, cut into 1" cubes
2 lbs. plain nonfat yogurt
4 heaping tsp. curry powder
2 heaping tsp. turmeric
1 heaping tsp. ground coriander
2 Tbsp. vegetable oil
1 large onion, chopped
5 garlic cloves, chopped
1" ginger grated or finely chopped
½ tsp. salt
1 cup sour cream
1 medium potato, grated
1 cup chopped cilantro, optional
1. Mix chicken, yogurt, curry powder, turmeric, and coriander in large nonmetallic bowl. Marinate in refrigerator 8 hours or overnight.
2. Sauté onions, garlic, and ginger in oil in large stockpot 2-5 minutes until lightly brown.
3. Add chicken-yogurt mixture, salt, sour cream, and grated raw potato.
4. Cover. Simmer gently for 2 hours.
5. Just before serving, stir in cilantro if you wish.
6. Serve over cooked rice.
Marilyn Mowry
Irving, TX
Penelope Blosser
Beavercreek, OH
Makes 4-6 servings
Prep. Time: 5 minutes
Cooking Time: 20 minutes
1 cup long-grain rice, uncooked
1 Tbsp. butter
1 low-sodium chicken bouillon cube
2½ cups water
2 5-oz. cans chunk white chicken, drained, or 1½ cups cooked chicken breast
⅓ cup raisins
1 tsp. curry powder
1. In a saucepan, sauté rice in butter,
2. Stir in bouillon cube and water.
3. Cover. Bring to boil.
4. Reduce heat and simmer, covered, 15 minutes, or until water is absorbed and rice is soft.
5. Stir in chicken, raisins and curry powder, mixing well.
6. Cover saucepan. Remove from heat and let stand 10 minutes.
7. Fluff mixture with fork. Serve.
Tip:
You can also serve this chilled.
Chicken Curry
Tina Hartman
Lancaster, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 10-15 minutes
3 Tbsp. butter
¼ cup minced onion
1½ tsp. curry powder
3 Tbsp. flour
¾ tsp. salt
¾ tsp. sugar
⅛ tsp. ginger
1 cup chicken broth
1 cup milk
2 cups diced, cooked chicken
½ tsp. lemon juice
Toppings to use or choose:
mandarin oranges
cashews
grated coconut
chopped peaches
sliced bananas
sliced black olives
chopped celery
chopped tomatoes
chopped onions
grated cheese of your choice
1. In good-sized skillet, melt butter over low heat.
2. Sauté onions and curry in butter for a few minutes.
3. Blend in flour and seasonings.
4. Cook over low heat until mixture is smooth and bubbly. (This removes the raw flour taste.)
5. Remove from heat.
6. Stir in chicken broth and milk.
7. Return to heat. Bring to a boil, stirring constantly.
8. Boil one more minute, continuing to stir.
9. Remove from heat. Stir in chicken and lemon juice.
10. Serve over cooked rice, and with toppings for individuals to choose.
This is a wonderful family or large gathering meal because of the toppings. You can use any toppings you can imagine. We once had 22 different topping options! We almost always serve this at our extended family gatherings.
Betty L. Moore
Plano, IL
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 25 minutes
½ cup mayonnaise
1 Tbsp. lemon juice
10¾-oz. can cream of chicken soup
2 cups cooked, diced chicken
1 cup diced celery
3 hardboiled eggs, diced
1 can water chestnuts, drained, or ⅓ cup slivered almonds, or both
¼-½ tsp. salt, according to your taste preference
¼ tsp. pepper
potato chips, crushed
1. In large mixing bowl, stir together mayonnaise, lemon juice, and soup until smooth.
2. Stir in chicken, celery, eggs, water chestnuts and seasonings. Mix gently and well.
3. Spoon into greased 9 × 13 baking dish.
4. Top with crushed chips.
5. Bake at 350° for 25 minutes, or until bubbly and heated through.
Chopstick Chicken
Mary Ann Lefever
Lancaster, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 40 minutes
10¾-oz. can cream of mushroom soup
10¾-oz. can cream of chicken soup
5-oz. can chow mein noodles, divided
2 cups chopped celery
1 cup chopped onions
3 cups cooked chicken, cut into bite-size pieces
1 small can mandarin oranges, drained
1 cup cashews, salted or unsalted
1 Tbsp. parsley
1. Mix together soups, half the noodles, celery, onion, and chicken in a large mixing bowl.
2. Place in greased casserole dish.
3. Bake at 350° for 20 minutes.
4. Stir in cashews.
5. Return to oven. Bake 20 more minutes, or until bubbly and heated through.
6. Remove from oven. Top with oranges and sprinkle with parsley just before serving.
Rebecca Meyerkorth
Wamego, KS
Melissa Wenger
Orrville, OH
Makes 12 servings
Prep. Time: 30 minutes
Baking Time: 30 minutes
Standing Time: 5 minutes
1 pkg. Uncle Ben’s Wild Rice with Herbs
3 cups cooked chicken, diced
10¾-oz. can cream of celery soup
1 medium jar chopped pimentos, drained
1 medium onion, chopped
15-oz. can green beans, French-cut style, drained
1 cup mayonnaise
½-1 tsp. Worcestershire sauce, according to your taste preference
¼ tsp. pepper
8-oz. can sliced water chestnuts, drained
1 cup grated cheddar cheese
1. Prepare rice according to package directions.
2. Put prepared rice in large bowl. Add chicken, soup, pimentos, onion, beans, mayonnaise, Worcestershire sauce, pepper, and water chestnuts. Mix.
3. Pour into greased 9 × 13 baking dish.
4. Bake at 350° for 30 minutes, or until bubbly and heated through.
5. Sprinkle with cheese. Let stand 5 minutes for cheese to melt
Tip:
You can prepare through Step 3 and then freeze until needed.
Simmering Chicken Dinner
Trish Dick
Ladysmith, WI
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 40 minutes
2½ cups chicken broth
½ cup apple juice
1 bay leaf
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. salt
1½ lbs. boneless, skinless chicken breasts, or thighs, cut into chunks
1 cup uncooked whole-grain rice
3 cups fresh, or frozen, vegetables – your choice of one, or a mix
½ tsp. paprika, optional
parsley as garnish, optional
1. Heat chicken broth, apple juice, bay leaf, garlic powder, paprika, and salt in large skillet until boiling, stirring occasionally.
2. Add chicken. Cover. Reduce heat and simmer 10 minutes on low.
3. Turn chicken.
4. Add 1 cup rice around chicken.
5. Top with the vegetables.
6. Cover. Simmer 25 minutes, or until rice is cooked, vegetables are as soft as you like, and chicken is done.
7. Remove bay leaf.
8. Sprinkle with paprika and parsley before serving if you wish.
Tip:
If you like a bit of zip, add curry powder in place of paprika.
Plan ahead when preparing food for home-entertaining or potlucks. Do as much preparation ahead of time as possible to avoid a last-minute rush. I like to sit down and relax just prior to the event.
Naomi Ressler, Harrisonburg, VA
Wild-Rice Chicken-Sausage Bake
Carla Elliott
Phoenix, AZ
Makes 8-10 servings
Prep. Time: 1 hour
Baking Time: 1½ hrs
1 lb. bulk sausage
¾ cup uncooked wild rice, cooked according to package directions
¾ cup uncooked long-grain rice, cooked according to package directions
1 medium onion, chopped
1 cup celery, diced
10¾-oz. cream of mushroom soup
½ tsp. salt
¼ tsp. pepper
14½-oz. can chicken broth
4-oz. can sliced mushrooms, drained, optional
4 boneless, skinless chicken breast halves, cut into large bite-size pieces
1. Brown sausage in skillet, stirring frequently to break up clumps, until no longer pink.
2. Drain off drippings.
3. In large bowl, mix together sausage, both cooked rices, onion, celery, soup, salt, pepper, broth, and mushrooms if you wish.
4. Spoon into greased 9 × 13 baking pan.
5. Push chicken pieces down into rice mixture.
6. Cover. Bake at 350° for 1 hour.
7. Remove cover and check if mixture is soupy. If so, remove cover. If not, put cover back on.
8. Continue baking 30 more minutes.
Chicken Rice Casserole
Alma Yoder
Baltic, OH
Makes 8 servings
Prep. Time: 20 minutes
Baking Time: 45 minutes
2 cups uncooked long-grain rice
4 cups chicken broth
2 cups diced celery
2 Tbsp. butter
10¾-oz. can mushroom soup
1½ cups mayonnaise
2 Tbsp. chopped onion
2 cups cooked, cubed chicken
2 cups crushed cornflakes
2 Tbsp. butter, melted
1. In large saucepan, cook rice in chicken broth, covered, for about 20 minutes over low heat.
2. While rice is cooking, sauté celery in butter in skillet.
3. When rice is tender, add celery, soup, mayonnaise, onion, and chicken to rice. Mix gently.
4. Spoon mixture into greased casserole dish.
5. Mix crushed cornflakes and melted butter together in small bowl.
6. Scatter cornflake mixture on top.
7. Bake, covered, at 350° for 30 minutes.
8. Uncover. Bake 15 more minutes, or until bubbly and heated through.
Mary B. Sensenig
New Holland, PA
Makes 8 servings
Prep. Time: 40 minutes
Standing Time: 5 minutes
Baking Time: 45 minutes
¾ cup long-grain rice, uncooked
1¾ cups water
1½ Tbsp. butter
10-oz. pkg. broccoli, thawed and drained
1½ cups cubed cooked chicken
1 cup cubed cooked ham
1 cup (4-oz.) shredded cheddar cheese
10¾-oz. can cream of mushroom soup
¾ cup mayonnaise
1 tsp. prepared mustard
¼ cup grated Parmesan cheese
1. Combine rice, water, and butter in microwave-safe container.
2. Cover tightly. Cook on High 5 minutes.
3. Cook 10 minutes on Power 5.
4. Let stand 5 minutes, covered, until water is absorbed.
5. In greased 2½- or 3-quart casserole layer cooked rice, broccoli, chicken, ham, and cheddar cheese.
6. In mixing bowl, combine soup, mayonnaise, and mustard.
7. Spread sauce over casserole.
8. Sprinkle with Parmesan cheese.
9. Bake at 350° for 45-50 minutes, or until lightly browned.
Good Go-Alongs:
Lettuce Salad with Hot Bacon Dressing (see page 201)
Esther’s Hot Chicken Salad
Janice Muller
Derwood, MD
Makes 8-10 servings
Prep. Time: 15 minutes
Baking Time: 40 minutes
4 whole chicken breasts, cooked and diced
1½ cups chopped celery
5-oz. can water chestnuts, drained and chopped
1 cup mayonnaise
10¾-oz. can cream of chicken soup
6-oz. pkg. cornbread stuffing mix
1 stick (½ cup) butter
1. In a large mixing bowl, mix chicken, celery, water chestnuts, mayonnaise, and soup together.
2. Place in greased 9 × 13 baking pan.
3. Melt butter in large stockpot.
4. Brown bread stuffing in butter, stirring up from the bottom frequently until evenly browned.
5. Distribute evenly over top of chicken mix.
6. Bake at 350° for 40 minutes or until heated through.
I’m lucky to have a great mother-in-law who not only invites me to potluck gatherings, but also shares her favorite recipes with me. She gave me this recipe after I attended a party in my parents-in-law’s home where she served this.
Marcia S. Myer
Manheim, PA
Rachel King
Castile, NY
Makes 20-24 servings
Prep. Time: 30 minutes
Baking Time: 1 hour
1 lb. chipped ham
½ lb. grated Swiss cheese
3 cups cooked, diced chicken
10¾-oz. can cream of chicken soup
½ cup milk
Filling:
8 cups cubed bread
3 Tbsp. butter
1½ cups diced celery
1 small onion, chopped
2 eggs
1¾ cups milk
½ tsp. salt
¼ tsp. pepper
1. Prepare filling by sautéing celery and onion in butter in saucepan until soft.
2. Place cubed bread in large mixing bowl.
3. Pour sautéed vegetables, eggs, 1¾ cups milk, salt, and pepper over bread.
4. Grease 2 9 × 13 baking pans.
5. Layer half of ham, cheese, and filling into each pan.
6. Layer half of chicken into each pan, distributing evenly over top of filling mixture.
7. In mixing bowl, blend soup and ½ cup milk together.
8. Pour soup mixture over top of chicken.
9. Bake at 350° for 60 minutes.
Tip:
This makes a lot. It’s great for big groups.
Overnight Chicken Casserole
Lori Berezovsky
Salina, KS
Makes 4-6 servings
Prep. Time: 20 minutes
Chilling Time: 8 hours or overnight
Baking Time: 40-50 minutes
14-oz. pkg. Pepperidge Farm herb stuffing
1 stick (½ cup) butter, cut into pieces
1⅔ cups hot water, or chicken broth
4-5 cups diced chicken
½ cup chopped green onions
½ cup mayonnaise
4-oz. can sliced mushrooms, drained, or ¼ lb. fresh mushrooms, sliced, optional
2 eggs, beaten
2½ cups milk, divided
10¾-oz. can cream of mushroom soup
1 cup grated cheddar cheese
1. In large mixing bowl, lightly mix together stuffing, butter, and hot water.
2. Grease 9 × 13 baking pan.
3. Put half of stuffing mixture into baking pan.
4. In another bowl, mix together chicken, onions, mayonnaise, and mushrooms if you wish.
5. Spread chicken layer over stuffing layer.
6. Top with remaining stuffing.
7. In mixing bowl, combine eggs and 2 cups milk.
8. Pour over casserole.
9. Cover and refrigerate 8 hours or overnight.
10. Remove casserole from refrigerator 1 hour before baking.
11. In mixing bowl, blend soup and ½ cup milk until smooth.
12. Spread soup over casserole.
13. Bake at 325° for 30-40 minutes.
14. Sprinkle with grated cheese.
15. Bake 10 minutes more, until cheese is melted.
Make-Your-Own-Stuffing Chicken Bake
Mary Jane Musser
Manheim, PA
Makes 5 servings
Prep. Time: 10 minutes
Cooking Time: 75 minutes
1½ lbs. boneless, skinless chicken breast, uncooked, cut into cubes
sprinkling of salt
sprinkling of paprika
5 slices cheese of your choice
10¾-oz. can cream of chicken soup
½ cup water
8 slices bread, cubed
1 egg
¾ cup milk
¼ cup diced celery
2 Tbsp. diced onion
1. Place chicken in greased 7 × 11 glass casserole dish.
2. Sprinkle with salt and paprika.
3. Lay cheese on top of chicken.
4. Mix soup and water until smooth in mixing bowl.
5. Spread soup over cheese.
6. Mix bread cubes, egg, milk, celery, and onion together in mixing bowl.
7. Pat filling mixture over top of chicken.
8. Cover. Bake at 350° for 1 hour.
9. Uncover. Bake 15 minutes more.
Easy Chicken Stuffing Bake
Leona M. Slabaugh
Apple Creek, OH
Makes 3-4 servings
Prep. Time: 20 minutes
Baking Time: 45 minutes
6-oz. pkg. stuffing mix for chicken
1½ lbs. boneless, skinless chicken breasts, uncooked, cut in 1" pieces
10¾-oz. cream of chicken soup
⅓ cup sour cream
16-oz. pkg. frozen mixed vegetables, thawed and drained
1. Prepare stuffing mix as directed on package. Set aside.
2. In large mixing bowl, mix chicken, soup, sour cream, and vegetables.
3. Arrange in well-greased 9 × 13 baking pan.
4. Top with stuffing mix.
5. Bake uncovered 45 minutes, or until chicken is tender.
Really Great Chicken ’n Chips
Jean Harris Robinson
Pemberton, NJ
Makes 4 servings
Prep. Time: 30 minutes
Baking Time: 30 minutes
3 Tbsp. butter
1 Tbsp. olive oil
3 Tbsp. chopped green bell pepper
1 small onion, minced
¼ cup flour
1 cup chicken broth
1 cup light cream
½ tsp. salt
¼ tsp. thyme
2 cups coarsely crushed baked potato chips
2 cups cubed cooked chicken, divided
¼ cup grated Parmesan cheese
1. Place butter and oil in saucepan.
2. Stir in green pepper and onion. Cook until soft.
3. Blend in flour. Slowly add chicken broth and cream.
4. Cook until mixture boils and thickens, stirring constantly.
5. Stir in salt, pepper, and thyme.
6. Grease a 2½-3-quart casserole.
7. Arrange potato chips in bottom of casserole.
8. Spread 1 cup chicken over chips.
9. Top with half of sauce.
10. Top with remaining chicken.
11. Top with rest of sauce.
12. Sprinkle top with cheese.
13. Bake at 350° for about 30 minutes, or until casserole is browned, bubbly, and heated through.
Chicken Divan
Linda Sluiter
Schererville, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 1 hour
2 cups cooked and cubed chicken
2 10¾-oz. cans cream of chicken soup
1 lb. frozen broccoli, thawed and drained
1 cup Minute Rice
2 Tbsp. butter, melted
1 cup milk
8-oz. shredded cheddar cheese
1. In large mixing bowl, stir together chicken, soup, broccoli, rice, butter, milk, and cheese.
2. Pour into greased 9 × 13 baking pan.
3. Bake, covered, at 350° for 30 minutes.
4. Remove cover. Bake 30 more minutes.
Chicken Au Gratin
Joy Martin
Myerstown, PA
Makes 3-4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 35 minutes
2 cups cooked green beans, or peas
2 cups diced cooked chicken
10¾-oz. can cream of chicken soup
¼ cup water
¼ tsp. salt
dash of pepper
⅓ cup (5⅓ Tbsp.) butter
2 cups soft bread cubes
½ cup grated cheese
1. Put beans and chicken in buttered shallow casserole dish.
2. In a mixing bowl, blend soup, water, and seasonings until smooth. Pour over chicken.
3. Melt butter in saucepan. Remove from heat.
4. Mix cheese and bread cubes into butter. Sprinkle on top of chicken and beans.
5. Bake at 350° for 30 minutes, or until browned, bubbly, and heated throughout.
Lavina Ebersol
Ronks, PA
Makes 8 servings
Prep. Time: 45 minutes
Baking Time: 45 minutes
Filling:
3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
⅛ tsp. pepper
1 chicken bouillon cube
2 cups milk
12-oz. pkg. frozen vegetables
1 cup chopped cooked chicken
Biscuit Topping:
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. paprika
⅓ cup shortening
⅔ cup milk
1. Melt butter in saucepan. Stir in flour, salt, pepper, and bouillon cube.
2. Remove from heat and gradually stir in milk.
3. Return to heat. Cook, stirring constantly until smooth and slightly thickened.
4. Add vegetables and chicken to sauce.
5. Grease 7 × 11 baking dish.
6. In good-sized mixing bowl, stir together flour, baking powder, salt, and paprika.
7. Cut in shortening with pastry cutter, or 2 knives, until mixture resembles small peas.
8. Stir in milk until mixture forms ball.
9. Roll out dough on lightly floured surface into 8 × 12 rectangle.
10. Fold dough lightly into quarters. Lift onto top of chicken mixture.
11. Unfold dough and center over dish. Pinch dough around edges of baking dish. Cut slits in dough to allow steam to escape.
12. Bake at 350° for 45 minutes, or until pie is bubbly and crust is browned.
Chicken Noodle Casserole
Leesa DeMartyn
Enola, PA
Makes 4-6 servings
Prep. Time: 15-20 minutes
Baking Time: 30 minutes
1 Tbsp. butter
¼ cup chopped onions
¼ cup chopped green bell pepper
8-oz. pkg. egg noodles, cooked and drained
2 cups cooked and cubed chicken
1 medium tomato, peeled and chopped
1 Tbsp. lemon juice
¼ tsp. salt
¼ tsp. pepper
½ cup mayonnaise
⅓ cup milk
½ cup shredded cheddar cheese
bread crumbs, optional
1. Melt butter in small skillet over medium heat.
2. Sauté onions and peppers about 5 minutes.
3. In large mixing bowl, combine sautéed vegetables with cooked noodles, chicken, tomato, lemon juice, salt, pepper, mayonnaise, and milk.
4. Turn into greased 2-quart casserole.
5. Top with cheese and bread crumbs if you wish.
6. Cover with foil. Bake at 400° for 20-25 minutes, until heated through.
7. Let stand 10 minutes before serving to allow sauce to thicken.
Try adding your favorite herbs and spices to your “tried and true” recipes, and you might come up with something even better.
Jeanne Heyerly, Shipshewana, IN
Barbara Nolan
Pleasant Valley, NY
Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 30 minutes
4 carrots, cut into ½"-thick slices
2 medium onions, cut into eighths
1 clove garlic, sliced thin
3 celery ribs, cut into ½"-thick slices
2 Tbsp. butter
3 Tbsp. flour
2 14-oz. cans chicken broth
1 lb. uncooked chicken cutlets, cut into 1" cubes
2 Tbsp. grated carrots
½ tsp. poultry seasoning
¼ tsp. garlic powder
⅛ tsp. black pepper
¼ cup half-and-half
fresh parsley
Dumplings:
1½ cups flour
2 tsp. baking powder
¾ tsp. salt
1 cup milk
1 egg
2 Tbsp. vegetable oil
1. Sauté carrot pieces, onions, garlic, and celery in butter in medium saucepanpan for 3 minutes, or until vegetables soften
2. Sprinkle with flour.
3. Stir to combine. Cook 1-2 minutes.
4. Stir in chicken broth, chicken, grated carrots, poultry seasoning, garlic powder, and pepper until smooth.
5. Bring to boil. Simmer 5 minutes, or until thickened, stirring constantly.
6. To prepare dumplings, mix together flour, baking powder, and salt in mixing bowl.
7. In a separate bowl, combine milk, egg, and oil.
8. Add egg-milk mixture to dry ingredients, barely mixing.
9. Drop dumpling batter by tablespoonfuls onto simmering chicken.
10. Cook 10 minutes uncovered.
11. Then cover and cook an additional 10 minutes.
12. Pour half-and-half between dumplings into broth.
13. Scatter fresh parsley over top. Serve immediately.
Tip:
Chop all veggies and chicken beforehand and refrigerate until you’re ready to make the dish. Doing so makes it very fast to prepare this dish.
When my nephew was in college, he used to come to our place and enjoy this dish. He often brought a few hungry roommates along. Now that he’s married, this is one of his family’s favorite dishes.
Lattice-Top Chicken
Stacie Skelly
Millersville, PA
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 1 hour
10¾-oz. can cream of potato soup
1 cup milk
½ tsp. seasoned salt
2 cups cooked, cubed chicken
16-oz. bag frozen broccoli, carrots, cauliflower
1 cup shredded cheddar cheese, divided
2.8-oz. can French Fried Onions, divided
8-oz. pkg. refrigerated crescent rolls
1. In large mixing bowl, combine soup, milk, salt, chicken, vegetables, ½ cup cheese, and half can fried onions.
2. Grease 9 × 13 baking dish.
3. Spoon mixture into baking dish.
4. Bake, covered, at 375° for 30 minutes.
5. Unwrap crescent rolls. Separate into 2 rectangles.
6. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips each.
7. Place strips on casserole to form lattice top.
8. Bake, uncovered, 15 minutes longer.
9. Top lattice with remaining cheese and onions.
10. Bake, uncovered, 3-5 minutes longer.
Overnight Scalloped Chicken Casserole
Elena Yoder
Albuquerque, NM
Carole Bolatto
Marseilles, IL
Makes 6-8 servings
Prep. Time: 30 minute
Chilling Time: 8 hours or overnight
Baking Time: 60-65 minutes
2 10¾-oz. cans cream of mushroom soup
2½ cups milk
½ lb. cheese of your choice, cubed
4 cups chopped cooked chicken, or turkey
2 cups macaroni, uncooked
3 hardboiled eggs, chopped
½ tsp. salt
¼ tsp. pepper
1½ cups soft bread crumbs
2 Tbsp. butter, melted
1. In large bowl, combine soup and milk until smooth.
2. Add cheese, meat, macaroni, chopped eggs, salt, and pepper.
3. Transfer to a large greased casserole dish.
4. Cover. Refrigerate 8 hours or overnight.
5. In a small bowl, combine bread crumbs and melted butter.
6. When ready to bake, sprinkle casserole with buttered bread crumbs.
7. Bake uncovered at 350° for 60-65 minutes, or until bubbly and golden brown.
Messy Crescent Roll Chicken
Janie Steele
Moore, OK
Makes 6-8 servings
Prep. Time: 1½ hours
Cooking Time: 40-45 minutes
4 boneless chicken breast halves, about 6 oz. each
¾ cup water
2 10¾-oz. cans cream of chicken soup, divided
8 oz. sour cream
½ tsp. salt
¼ tsp. pepper
2 tubes refrigerated crescent rolls
1. Place chicken in good-sized stockpot.
2. Add ¾ cup water.
3. Cover. Simmer gently over medium heat until chicken is tender but not dry, about 15-20 minutes.
4. Remove chicken from pot to mixing bowl. Reserve chicken broth.
5. Using 2 forks, shred chicken.
6. In mixing bowl, mix shredded chicken, 1 can soup, sour cream, salt, and pepper.
7. Open tubes of rolls. Separate each roll from the others.
8. Grease 9 × 13 baking pan.
9. Place large spoonful of chicken mixture onto each crescent roll. Roll and tuck sides under. This is the messy part of the operation!
10. One by one, place filled rolls in baking pan.
11. When finished filling rolls, mix remaining can of soup and ¾ cup chicken broth in mixing bowl until smooth.
12. Pour over top of roll-ups.
13. Bake uncovered at 350° for 40-45 minutes, or until rolls have browned.
Turkey Barbecue Wonder
Erma Martin
East Earl, PA
Janet Derstine
Telford, PA
Makes 8 servings
Prep. Time: 10 minutes
Cooking Time: 15 minutes
1 celery rib, chopped
1 medium onion, chopped
¼ cup green bell pepper, chopped
1 Tbsp. oil
¼ cup brown sugar
¼ cup ketchup
¼ cup picante sauce
2 Tbsp. Worcestershire sauce
1½ tsp. chili powder
1 tsp. salt
⅓ tsp. pepper
dash of cayenne pepper
4 cups shredded, or cubed, cooked turkey
1. In a large skillet, sauté celery, onion, and green pepper in oil until tender.
2. Stir in brown sugar, ketchup, picante sauce, Worcestershire sauce, chili powder, salt, pepper, and cayenne pepper.
3. Bring to a boil. Reduce heat and simmer uncovered 3-4 minutes.
4. Add turkey. Simmer 10 minutes longer, or until heated through.
5. Serve on buns.
Variations:
1. Increase ketchup to ¾ cup.
2. Add 1⅓ Tbsp. prepared mustard to Step 2.
Joanne Warfel
Lancaster, PA
Tips:
Sometimes I buy turkeys when the price is right, and I end up with several in the freezer. I’ll roast one and use most of it in this recipe. Turkey Barbecue freezes well, too.
I take the Barbecue to our cabin and to scrapbooking weekends.
Janet Derstine
Telford, PA
We love this for summer picnics.
Erma Martin
East Earl, PA
A fail-proof way to get the best recipes is to go to lots of potlucks. You get to try new recipes and ask for the ones you especially love.
Kathy Bless, Fayetteville, PA
Turkey and Green Bean Casserole
Melva Baumer
Mifflintown, PA
Makes 6 servings
Prep. Time: 35-40 minutes
Baking Time: 30-40 minutes
2 lbs. frozen French-style green beans
3 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
dash of pepper
½ tsp. prepared mustard
1½ cups milk
½ cup mayonnaise
1½-2 Tbsp. lemon juice
4 cups cooked, cubed turkey
½ cup grated Parmesan cheese
1. Cook beans according to package directions. Drain.
2. Melt butter in saucepan. Blend in flour, salt, pepper, and mustard.
3. Over low heat, add milk, stirring constantly until mixture is smooth and thickened.
4. Remove from heat. Fold in mayonnaise and lemon juice.
5. Stir in turkey.
6. Spread beans in greased shallow baking dish.
7. Spoon turkey sauce over top of beans.
8. Sprinkle with Parmesan cheese.
9. Bake at 350° for 30-40 minutes, or until bubbly and heated through.
Italian Sausage and White Beans
Lucille Amos
Greensboro, NC
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 3 hours
1 Tbsp. olive oil
1 cup chopped onions
2 12-oz. pkgs. turkey kielbasa sausage
3 15½-oz. cans great northern beans, drained
14½-oz. can diced tomatoes
1 cup red wine or beef broth
1 tsp. Italian seasoning
1 tsp. chopped garlic
½ tsp. black pepper
⅓ cup cooked, crumbled bacon
1. Sauté onions in olive oil in skillet until softened. Set aside.
2. Cut sausages in ½-inch slices.
3. Put onions and sausages in casserole dish or Dutch oven.
4. Add beans, tomatoes, wine or broth, Italian seasoning, garlic, and black pepper. Mix gently.
5. Bake covered at 325° for 2 hours.
6. Remove lid. Stir. Return to oven, uncovered, for 20-40 minutes until liquid is reduced to your preference.
7. Sprinkle top with bacon. Check seasonings and add more salt or Italian seasoning to your taste. Serve.
Tip:
You can make this in a slow cooker. Combine everything except bacon in a slow cooker on high for 4-6 hours.
Good Go-Alongs
Cornbread
Spinach Meat Loaf
Ellie Oberholtzer
Ronks, PA
Makes 4-6 servings
Prep. Time: 25 minutes
Baking Time: 60 minutes
Standing Time: 10 minutes
1 lb. ground turkey
10-oz. box frozen chopped spinach, thawed and squeezed dry
¼ cup chopped fresh cilantro, or fresh parsley
2 oz. crumbled feta cheese
2 Tbsp. molasses
1 egg
3 pieces millet, or other whole-grain, bread, toasted and crumbled
1-2 tsp. poultry seasoning
½ tsp. salt
¼ tsp. pepper
1. In a large bowl, mix together turkey, spinach, cilantro, cheese, molasses, egg, bread crumbs, poultry seasoning, salt, and pepper.
2. Form mixture into a loaf.
3. Place in greased loaf pan.
4. Bake at 350° for 60 minutes.
5. Allow to stand 10 minutes before slicing and serving.
Tips:
Instead of mixing the spinach into the loaf, sometimes I pat the meat mixture into a rectangular shape, about ½" thick, onto a piece of waxed paper. I spread the spinach on top, in about ½" from all the edges. I press the spinach down to make it adhere. Then, using the waxed paper to lift the meat, I roll it into a loaf, taking care to keep the spinach from falling out. Then I bake as directed above.