Fancy Baked Chicken
Denise Martin
Lancaster, PA
Flo Mast, Broadway, VA
Makes 8 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45–60 minutes
1 stick (½ cup) butter, melted
¾ cup grated Parmesan cheese
1 tsp. garlic powder
½ tsp. salt
8 boneless, skinless chicken breast halves
1½ cups soft bread crumbs
1. Combine butter, cheese, garlic powder, and salt in a shallow bowl. Mix well.
2. Dip each piece of chicken in mixture. (Reserve remaining butter mixture.)
3. Coat each chicken breast half with bread crumbs.
4. As you finish with each piece, place it in a greased 9 × 13 baking pan. Spoon reserved butter mixture over top.
5. Bake uncovered at 350˚ for 45–60 minutes.
Variations:
1. Cut each breast half into 6–8 nuggets, each about 1½" square.
2. Place the melted butter in a shallow bowl.
3. Mix cheese, salt, and bread crumbs together in another shallow bowl.
4. Dip each nugget into butter, and then into cheese-crumb mixture.
5. Place in a single layer in baking pan. Bake at 400˚ for 10 minutes.
6. Serve hot or cold.
— Flo Mast
Broadway, VA
Parmesan Chicken
Janet Oberholtzer, Ephrata, PA
Cindy Krestynick
Glen Lyon, PA
Susan Roth, Salem, OR
Sherri Mayer
Menomonee Falls, WI
Mary C. Wirth, Lancaster, PA
Makes 6 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 20–35 minutes
1 cup grated Parmesan cheese
2 cups fine bread crumbs
5⅓ Tbsp. (⅓ cup) butter, melted
⅓ cup prepared mustard
6 boneless, skinless chicken breast halves
1. Combine Parmesan cheese, bread crumbs, and butter in a shallow bowl.
2. Coat chicken breasts with thin layer of mustard and dip into crumb mixture, coating well.
3. As you finish coating each breast, lay it in a greased 9 × 13 baking pan.
4. Bake uncovered at 400˚ for 20–35 minutes, or until chicken is cooked through.
Variations:
1. Add 1 Tbsp. garlic powder to Step 1, if you wish.
2. Instead of using only breasts, use 2 legs and thighs combined, 2 breast halves, and 4 wings, skin removed from all of them.
— Cindy Krestynick
Glen Lyon, PA
1. Use mayonnaise instead of prepared mustard.
2. Add 1 tsp. Italian seasonings to Step 1, if you wish.
3. You can use frozen breasts, too. Follow the same procedure, but bake 40–50 minutes.
— Susan Roth
Salem, OR
1. For a lower fat version, dip chicken in water, instead of mustard or mayonnaise, before coating with crumbs.
2. And skip the bread crumbs and butter in Step 1. Instead, mix ½ cup Parmesan cheese with 1 envelope dry Italian salad dressing mix and ½ tsp. garlic powder. Continue with Steps 3 and 4.
— Sherri Mayer
Menomonee Falls, WI
Chicken with Feta Cheese
Susan Tjon
Austin, TX
Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 35 minutes
6 boneless chicken cutlets
2 Tbsp. lemon juice, divided
½ pkg. (about 3 ozs.) feta cheese, crumbled
1 red or green pepper, chopped
1. Preheat oven to 350˚. Spray 9 × 13 baking pan with non-stick cooking spray.
2. Place chicken cutlets in bottom of pan. Sprinkle with 1 Tbsp. lemon juice.
3. Crumble feta cheese evenly over the cutlets. Top with remaining tablespoon of lemon juice.
4. Bake uncovered for 35 minutes. Sprinkle with chopped pepper before serving.
A Tip —
Keep cooked chicken in the freezer so it’s ready when you need to quickly make a recipe.
Cheesy Chicken Breasts
Cheryl Lapp
Parkesburg, PA
Makes 4 servings
Prep. Time: 5–15 minutes
Cooking/Baking Time: 1 hour
4 chicken breast halves
8 slices bacon
1 egg, beaten
1 cup herb stuffing crumbs
½ lb. Velveeta, or your choice of, cheese, sliced
1. Put 2 slices uncooked bacon around each breast.
2. Crush stuffing crumbs with rolling pin to make finer.
3. Place egg in shallow dish. Place stuffing crumbs in another shallow dish. Lightly grease a 9 × 13 baking dish.
4. Dip each piece of chicken in egg and then in stuffing crumbs.
5. Lay each coated piece in baking pan, without them touching each other.
6. Bake uncovered at 350˚ for 40 minutes.
7. Top each breast half with slice of cheese.
8. Continue baking another 10–20 minutes, or until chicken is brown and cheese has melted.
Kaye Taylor
Florissant, MO
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30 minutes
8½-oz. pkg. corn-bread mix
1 envelope dry Ranch salad dressing mix
1 cup milk
6 4-oz. boneless, skinless chicken breast halves
2 Tbsp. oil
1. In large resealable plastic bag, combine corn-bread mix and salad dressing mix.
2. Pour milk into shallow bowl.
3. Dip chicken in milk, then place in bag with dry mixes and shake to coat.
4. In large skillet, heat oil over medium-high heat. Brown half the chicken on both sides. Remove and keep warm. Repeat with second batch. (Doing the chicken in two batches allows each piece to brown rather than steam, which happens when the skillet is crowded.)
5. Place browned chicken in 9 × 13 baking pan and bake uncovered for about 15 minutes, or until juices run clear.
Oven Crisp Chicken
Barbara Yoder
Christiana, PA
Bernice Britez
Morris, PA
Makes 12 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 1 hour 30 minutes
1 cup buttermilk baking mix
1 tsp. salt
2 tsp. paprika
12 chicken legs and thighs, skin removed
1. Mix baking mix, salt, and paprika in a zip-lock bag.
2. Either grease, or lay a piece of foil in, the bottom of a 9 × 13 baking pan.
3. Shake 1 piece of chicken at a time in bag until coated.
4. Lay each piece in baking pan. Keep the pieces from touching each other if possible.
5. Bake uncovered at 325˚ for 1 hour and 30 minutes, or until juices run clear.
Variations:
1. Melt 1 Tbsp. butter in baking pan before adding chicken.
2. Add ¼ tsp. pepper to Step 1.
— Bernice Britez
Morris, PA
Crispy Ranch Chicken
Barb Shirk, Hawkins, WI
Arlene Snyder, Millerstown, PA
Doyle Rounds, Bridgewater, VA
Pat Chase, Fairbank, IA
Makes 6–8 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 20–25 minutes
¾–2 cups crispy rice cereal
¾ cup grated Parmesan cheese
1 envelope dry Ranch dressing mix
2 egg whites, beaten
8 boneless, skinless chicken thighs, about 5 ozs. each
1. Preheat oven to 350˚.
2. Spray a large baking sheet with non-stick cooking spray.
3. Combine rice cereal, Parmesan cheese, and dry dressing mix in a large bowl.
4. Place beaten egg whites in a medium-sized bowl.
5. Dip each chicken thigh in the egg whites, and then in the cereal.
6. Arrange the coated chicken on the prepared baking sheet.
7. Bake for about 20–25 minutes, or until chicken is golden and juices run clear when meat is pierced with a knife.
Variations:
1. Substitute crushed cornflakes for the rice cereal.
2. Substitute 1 stick (½ cup) melted butter for the 2 beaten egg whites.
3. Substitute 8 boneless, skinless chicken breast halves, or 1 cut-up fryer, for the thighs.
— Arlene Snyder
Millerstown, PA
— Doyle Rounds
Bridgewater, VA
— Pat Chase, Fairbank, IA
Yummy Quick Chicken
Kathleen A. Rogge
Alexandria, IN
Makes 4 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 25 minutes
½ cup Ranch dressing
1 Tbsp. flour
4 boneless, skinless chicken breast halves
¼ cup cheddar cheese, shredded
¼ cup grated Parmesan cheese
1. Mix dressing and flour in a shallow bowl.
2. Lightly grease a 8 × 8 baking dish.
3. Coat each chicken breast with dressing-flour mixture. As you finish with each piece, place it in baking dish.
4. Mix cheeses together in a small bowl. Sprinkle over chicken.
5. Bake uncovered at 375˚ for 25 minutes, or until juices run clear when meat is pricked with a fork.
Dressed-Up Chicken
Sue Hamilton
Minooka, IL
Makes 4 servings
Prep. Time: 3 minutes
Cooking/Baking Time: 10–15 minutes
1 lb. boneless, skinless thinly sliced chicken breast cutlets
½ cup Ranch salad dressing
5-oz. pkg. potato chips of your choice
1. Lightly grease a 7 × 11 baking dish.
2. Pour Ranch dressing into shallow bowl.
3. Crush potato chips, but leave rather coarse. Place in another shallow bowl.
4. Coat chicken on both sides with dressing. Shake off extra dressing.
5. Coat both sides with chips.
6. Place on baking sheet and bake uncovered 10–15 minutes.
Tasty Onion Chicken
Amber Swarey, Honea Path, SC
Norma P. Zehr, Lowville, NY
Makes 4 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 20–25 minutes
1 stick (½ cup) butter, melted
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
2.8-oz. can French-fried onions, crushed
4 boneless, skinless chicken breast halves
1. Lightly grease a 7 × 11 baking dish.
2. In a shallow bowl, combine butter, Worcestershire sauce, and mustard.
3. Place onions in another shallow bowl.
4. Dip chicken, one piece at a time, in butter mixture, then coat with onions. As you finish, place each piece in the baking dish.
5. Drizzle with any remaining butter mixture.
6. Bake uncovered at 400˚ for 20–25 minutes or until chicken juices run clear when meat is pierced with a fork.
Variation: Simplify by dipping the chicken only in a beaten egg, and then in 2 cans of crushed French-fried onions. Proceed with Step 6 above.
— Norma P. Zehr
Lowville, NY
Melissa Raber, Millersburg, OH
Makes 2 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 10 minutes
½ lb. boneless, skinless chicken breasts, cut into ¾"-wide strips
2 Tbsp. flour
3 Tbsp. butter
2 Tbsp. red wine vinegar or cider vinegar
½ tsp. dried basil
1. In a large resealable plastic bag, shake chicken strips and flour until coated.
2. In a large skillet over medium high heat, melt butter. Add chicken. Sauté for 5 minutes.
3. Stir in the vinegar and basil. Cook until chicken juices run clear.
Chicken Fingers with BBQ Sauce
Jan Pembleton
Arlington, TX
Makes 4 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 12–15 minutes
2 Tbsp. honey mustard
2 Tbsp. buttermilk
½ cup dried bread crumbs
1 lb. boneless, skinless chicken breasts, cut into 12 equal strips
6 Tbsp. barbecue sauce (hickory-flavored is especially good)
1. Preheat oven to 450˚. Place large baking sheet in oven to preheat.
2. In shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish.
3. Add chicken, a few pieces at a time, to mustard mixture. Turn to coat.
4. Transfer chicken, a few pieces at a time, to bread crumbs. Toss to coat.
5. Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet, keeping pieces from touching each other. Bake 6 minutes. Flip and bake until golden brown and cooked through, about 6 minutes more.
6. Serve with barbecue sauce on side.
Tip from Tester: For added zest, use Italian-flavored or herb-seasoned bread crumbs.
Sesame Baked Chicken
Sandra Haverstraw
Hummelstown, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 1½ hours
1 stick (½ cup) butter, melted
⅔ cup fine cracker crumbs (15 crackers)
¼ cup toasted sesame seeds
⅓ cup evaporated milk, or light cream
1 broiler fryer, cut up
1. Pour melted butter into 9 × 13 baking dish.
2. Mix crumbs and sesame seeds in a shallow bowl.
3. Place milk in another shallow bowl. Dip chicken in milk, one piece at a time.
4. Roll chicken in crumbs, one piece at a time.
5. When each piece is coated, dip skin side into butter. Turn over and bake, uncovered, at 350˚ for 1½ hours, or until juices run clear when meat is pierced with a fork.
Betty Moore, Plano, IL
Arlene Snyder, Millerstown, PA
Orpha Herr, Andover, NY
Makes 6 servings
Prep Time: 45 minutes
Cooking/Baking Time: 30 minutes
3–4-lb. whole chicken, cut up
2 10¾-oz. cans cream of chicken soup
8 ozs. sour cream
1 sleeve Ritz, or other snack, crackers, crushed
1 stick (½ cup) butter
1. Place chicken pieces in large stockpot. Add water to cover about half the depth of the chicken. Cover and simmer gently until chicken begins to fall off the bone. Remove from hot broth and allow to cool.
2. When cool enough to handle, debone chicken. Place meat in greased 9 × 13 baking pan.
3. In a large mixing bowl, blend soup and sour cream. Spread over chicken.
4. Melt butter in a small sauce pan. Stir in crushed crackers. Sprinkle on top.
5. Bake uncovered at 350˚ for 30 minutes, or until crumbs are brown and casserole is bubbly.
Variation: Instead of a whole chicken, use 4–5 whole chicken breasts. Proceed with Step 1.
— Arlene Snyder
Millerstown, PA
Tip from Tester: Use low-fat or fat-free sour cream if you like.
Creamy Baked Chicken
Norma Grieser
Clarksville, MI
Makes 8 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 1½ hours
10¾-oz. can cream of chicken soup
10¾-oz. can cream of celery soup
½ cup white, or cooking, wine
¾ cup shredded cheddar cheese
8 chicken breast halves
1. In a good-sized mixing bowl, mix first four ingredients together.
2. Place chicken in a lightly greased 9 × 13 baking pan.
3. Pour creamy mixture over breasts.
4. Cover and bake for 1 hour at 350˚. Uncover and bake an additional 30 minutes, or until juices run clear when meat is pierced with a sharp fork.
A Tip —
Slice chicken when it is partly frozen. It is much easier to slice cleanly.
Chicken Breast Bliss
Virginia Blish
Akron, NY
Makes 6 servings
Prep Time: 25 minutes
Cooking/Baking Time: 1 hour
6 chicken breast halves
2 Tbsp. oil, divided
10¾-oz. can cream of celery soup
2½ cups boiling water
1 envelope dry onion soup mix
1. Brown half the chicken breasts in a large skillet in 1 Tbsp. oil. When both sides are lightly browned, place in a greased 9 × 13 baking dish. Repeat with the second half of the breasts.
2. In a large mixing bowl, blend soup, boiling water, and dry onion soup mix together. Pour over chicken breasts.
3. Bake uncovered in a 350˚ oven for 1 hour.
Tip: You can substitute pork chops for the chicken breasts. And you can use cream of mushroom or cream of chicken instead of the celery soup.
Janice Burkholder
Richfield, PA
Makes 8 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 1 hour
1 envelope dry onion soup mix
2 Tbsp. brown sugar
½ cup ketchup
1 cup water
3-4 lbs. chicken pieces
1. Mix all ingredients, except chicken, together.
2. Put chicken pieces in a greased 9 × 13 baking dish. Pour sauce over chicken.
3. Bake uncovered for 1 hour at 350˚, or grill for 30 minutes using indirect heat. Baste frequently.
Teddy’s Italian Chicken
Teddy Decker
Albuquerque, NM
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 37–67 minutes
4 boneless, skinless chicken breast halves
14½-oz. can diced tomatoes
14½-oz. can tomato sauce
2 tsp. Italian seasoning, or 1 tsp. dried basil and 1 tsp. dried oregano
2 cups shredded herb-flavored cheese
1. Place chicken breast halves, frozen or thawed, into a greased 7 × 11 baking dish in a single layer.
2. In a medium-sized mixing bowl, stir together diced tomatoes and tomato sauce. Pour over chicken. Sprinkle with seasoning.
3. Bake in 350˚ oven for 30 minutes if chicken is fresh, or for 1 hour if chicken is frozen. Continue baking until juices run clear when meat is pierced with a fork.
4. Remove pan from oven and turn oven to broil.
5. Sprinkle chicken with cheese. Broil 5–7 minutes, or until cheese melts and bubbles.
Smokey Mountain Chicken
Amber Swarey, Honea Path, SC
Makes 4–6 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 45–60 minutes
1 medium-sized onion, sliced
3 lbs. chicken legs and thighs, or breast halves
½ cup ketchup
½ cup maple syrup
¼ cup vinegar
2 Tbsp. prepared mustard, optional
1. Place onions in bottom of greased 9 × 13 baking pan.
2. Arrange chicken in a single layer over top of onions.
3. Combine remaining ingredients in a small bowl. Pour over all, completely coating chicken.
4. Bake uncovered at 350˚ for 45–60 minutes, basting several times. Chicken is finished when juices run clear after meat is pierced with a fork.
Jerk-Seasoned Chicken and Pepper Saute
Louise Bodziony
Sunrise Beach, MO
Makes 4 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 15–20 minutes
1 lb. boneless, skinless chicken breast halves, cut into ¾"-wide strips
2 tsp. Caribbean jerk seasoning
1 pkg. frozen bell pepper and onion stir fry
⅓ cup orange juice
2 tsp. cornstarch
1. Spray large non-stick skillet lightly with cooking spray. Heat over medium heat until hot.
2. Add chicken and jerk seasoning. Cook and stir 5–7 minutes, or until chicken is no longer pink.
3. Add pepper and onion stir fry. Cover and cook 3–5 minutes, or until vegetables are crisp-tender. Stir occasionally.
4. Meanwhile, in a small bowl, combine orange juice and cornstarch. Blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.
5. This is good served over cooked rice.
Sweet and Sour Baked Chicken
Charmaine Caesar, Lancaster, PA
Carol Armstrong, Winston, OR
Barbara Smith, Bedford, PA
Makes 6–8 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 1½ hours
¼–½ cup olive oil
3–4 lb. cut-up chicken, or 8 breast halves, or 8 chicken legs and thighs
8- or 12-oz. jar apricot preserves
1 envelope dry onion soup mix
8-oz. bottle Italian, or Russian, salad dressing
1. Coat bottom of 9 × 13 baking pan with olive oil.
2. Place chicken pieces in pan.
3. Place apricot preserves in a medium-sized microwave-safe dish. Cover and microwave on High for 1 minute. Stir. Continue microwaving for 30-second periods, stirring between, until preserves melt.
4. Add onion soup mix and salad dressing to melted preserves. Stir well and then spoon over chicken.
5. Bake in pre-heated oven at 325˚ for 1–1½ hours, depending on how tender chicken is. Bake until juices run clear when meat is pierced with a fork.
Variations:
1. Skip the olive oil. Instead, lightly grease the baking pan before filling with chicken.
2. Sprinkle the chicken with either salt or garlic salt before topping with sauce.
— Carol Armstrong
Winston, OR
3. Use an 8-oz. jar apricot preserves, and add an 8-oz. jar pineapple preserves, to Step 3.
— Barbara Smith
Bedford, PA
Sour Cream Basil Chicken
Rika Allen
New Holland, PA
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 30 minutes
2 lbs. skinless boneless chicken thighs (about 8 pieces)
1–2 Tbsp. olive oil, divided
1 cup fat free sour cream
¼ cup white cooking wine
1 Tbsp. dried basil
1. Put 1 Tbsp. olive oil in large non-stick skillet. Brown half the chicken over medium-high heat, about 3 minutes on each side. Remove and keep warm while browning the rest of the chicken. (Add additional olive oil when browning second batch of chicken, if needed.)
2. Meanwhile, mix sour cream, wine, and basil together in a small bowl.
3. When all chicken pieces are browned and removed from skillet, place sauce in skillet.
4. Cook over low heat, uncovered, until sauce thickens, about 10 minutes.
5. Return browned chicken to skillet, nestling into the sauce. Heat over low heat until meat is thoroughly warmed.
Ruth Shank
Monroe, GA
Makes 6 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 40–50 minutes
6 boneless, skinless chicken breast halves
¼ cup lemon juice
2 tsp. dried oregano
½ tsp. salt, or garlic powder
¼ tsp. ground black pepper
olive oil
1. Preheat oven to 375˚.
2. Place chicken breasts in a greased 9 × 13 baking dish.
3. Mix lemon juice, oregano, salt, and pepper together in a small bowl. Pour over chicken.
4. Place in oven. Brush with olive oil every 10 minutes, turning chicken pieces over occasionally.
5. Bake for 40–50 minutes, or until juices run clear when pricked with a sharp fork.
A Tip —
Warm a lemon to room temperature before squeezing it in order to get more juice from it.
Lemonade Chicken
Carol L. Stroh
Akron, NY
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30–35 minutes
Marinating Time: 8 hours, or overnight
1 large can frozen lemonade, thawed but not diluted
4 boneless, skinless chicken breast halves
¾ cup dry bread crumbs
half a stick (4 Tbsp.) butter, melted
1. Pour lemonade over chicken in a large plastic bag or covered bowl. Marinate overnight in the refrigerator.
2. Drain chicken. Roll each piece in breadcrumbs. Place in a lightly greased 8 × 8, or 9 × 13 baking pan, depending on size of breasts.
3. Drizzle melted butter over chicken.
4. Bake 30–35 minutes at 350˚, or until chicken is done. Chicken is finished baking when the juices run clear when meat is pierced with a sharp fork.
Company Chicken
Elaine Vigoda
Rochester, NY
Makes 6 servings
Prep. Time: 5–7 minutes
Cooking/Baking Time: 25–30 minutes
1 cup peach jam
¼ cup prepared mustard
1 Tbsp. lemon or lime juice
1 Tbsp. curry powder
6 boneless, skinless chicken breast halves
1. In a small saucepan, mix jam, mustard, juice, and curry. Simmer 5 minutes. (Or mix together in a microwave-safe bowl. Cover and microwave on High for 1 minute. Stir. If jam hasn’t melted, microwave another 30 seconds. Stir. Repeat until jam melts.)
2. Pat chicken dry and place in 9 × 13 baking pan.
3. Pour sauce over chicken.
4. Bake uncovered in a 350-degree oven for 10 minutes.
5. Turn each chicken piece to cover with sauce.
6. Cover and continue baking another 10 minutes.
Honey-Glazed Chicken
Dayton, VA
Makes 6–8 servings
Prep. Time: 10–20 minutes
Cooking/Baking Time: 1½ hours
3 lbs. chicken pieces
5⅓ Tbsp. (⅓ cup) butter, melted
⅓ cup honey
2 Tbsp. prepared mustard
1 tsp. salt
1 tsp. curry powder, optional
1. Place chicken skin-side up in a 9 × 13 baking dish. (The dish is just as tasty if you remove skin from chicken!)
2. Combine sauce ingredients in a small bowl. Pour over chicken.
3. Bake uncovered at 350˚ for 1 hour. Baste ever 15–20 minutes. Cover and continue baking 30 minutes, or until chicken is tender and juices run clear when pierced with a sharp fork.
Tip: If you are unable to baste the chicken while baking, double the sauce so that it almost covers the chicken.
Honey-Baked Chicken Strips
Jan Rankin
Millersville, PA
Makes 3–4 servings
Prep. Time: 20–30 minutes
Cooking/Baking Time: 15 minutes
2 egg whites
1 Tbsp. honey
2 cups cornflake crumbs
¼–½ tsp. salt or garlic powder
1 lb. chicken tenders, cut into strips
1. Mix egg whites and honey together in a shallow bowl.
2. Place cornflake crumbs and seasoning in another shallow bowl.
3. Dip chicken strips into egg-white-honey mixture.
4. Then coat each strip with cornflake crumbs.
5. Place each strip on ungreased cookie sheet and bake at 400˚ for 15 minutes.
Savory Cranberry Chicken
Janice Muller
Derwood, MD
Makes 6 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 40–60 minutes
6 boneless, skinless chicken breast halves
16-oz. can whole berry cranberry sauce
8-oz. bottle French salad dressing
1 envelope dry onion soup mix
1. Arrange chicken in an ungreased 9 × 13 baking pan.
2. Combine remaining ingredients in a small bowl.
3. Pour sauce over chicken breasts. Cover with foil.
4. Bake at 350˚ for 40–60 minutes, or until juices run clear when meat is pierced with a sharp fork.
Jan Mast
Lancaster, PA
Makes 6 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 40 minutes
6 boneless, skinless chicken breast halves
6-oz. can orange juice concentrate, undiluted
1 tsp. paprika
1 tsp. dried rosemary
1 tsp. dried basil
1. Place chicken on a baking sheet.
2. Broil 3–5 minutes on each side until golden brown.
3. Remove from oven and place meat in a 9 × 13 baking pan. Reduce heat to 350˚.
4. Pour orange juice concentrate over chicken. Sprinkle with paprika and then with herbs.
5. Bake uncovered 30 minutes, or until done and juices run clear when pierced with a fork.
A Tip —
Use gravy as soon after you’ve made it as possible. Gravy tends to thin as it sits.
Do-Ahead Chicken
Annabelle Unternahrer
Shipshewana, IN
Krista Hershberger
Elverson, PA
Susan Tjon, Austin, TX
Carol Hershey, Jonestown, PA
Dorothy VanDeest
Memphis, TN
Deborah Heatwole
Waynesboro, GA
Peggy C. Forsythe, Bartlett, TN
Erma Martin, East Earl, PA
Martha Hershey, Ronks, PA
Makes 4–6 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 2½ hours
4–6 boneless, skinless chicken breast halves
8 very thin slices, or 4-oz. container, dried beef (sometimes called “chipped, air-dried beef," and found in the refrigerated meat section near the bacon)
4–6 slices lean bacon
10¾-oz. can mushroom soup
8 ozs. sour cream
1. Wrap each chicken breast half with dried beef. Secure with slice of bacon.
2. Place chicken in a lightly greased baking dish, large enough to accommodate 4–6 chicken breasts.
3. Mix soup and sour cream in a bowl. Spread over chicken.
4. Bake uncovered at 300˚ for 2½ hours.
Tips:
1. You can make this ahead of when you need it and refrigerate it for several hours. Cover with foil and reheat for 20–30 minutes at 350˚.
2. This dish makes a lot of gravy, and it is good on rice, pasta, or mashed potatoes.
Tip from Tester: To eliminate some bacon grease from accumulating in the dish, pre-cook the bacon. But stop while it still bends easily and before it gets crispy.
— Annabelle Unternahrer
Shipshewana, IN
Variations:
1. Top with buttered bread crumbs during the last 30 minutes of baking, if you wish. Mix together ½ cup fine bread crumbs and 2 Tbsp. melted butter.
— Carol Hershey
Jonestown, PA
— Erma Martin, East Earl, PA
2. Sprinkle with paprika and rosemary just before baking, if you wish.
— Deborah Heatwole
Waynesboro, GA
3. If you don’t have time to have the dish bake for 2½ hours, you can bake it at 350˚ for 50 minutes. Cover it for the first 30 minutes.
— Erma Martin, East Earl, PA
Janice Crist
Quinter, KS
Nancy Graves
Manhattan, KS
Makes 4 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 30–35 minutes
4 boneless, skinless chicken breast halves
16-oz. jar picante sauce
3 Tbsp. brown sugar
1 Tbsp. prepared mustard
1. Place chicken in a greased shallow 2-quart baking dish.
2. In a small bowl, combine the picante sauce, brown sugar, and mustard. Pour over chicken.
3. Bake uncovered at 400˚ 30–35 minutes, or until chicken juices run clear.
4. Serve over rice if you wish.
Variation: Here’s a simpler version: Place chicken in baking dish. Sprinkle with salt and pepper. Spoon picante sauce over top. Proceed with Step 3 above.
— Nancy Graves
Manhattan, KS
Salsa Chicken
Barbara Smith
Bedford, PA
Makes 4 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 35–45 minutes
4 boneless, skinless chicken breast halves
1 cup salsa
4 tsp. dry taco seasoning mix
1 cup cheddar cheese, shredded
2 Tbsp. sour cream, optional
1. Place chicken in a lightly greased 9 × 13 baking dish.
2. Sprinkle top and bottom of each breast with taco seasoning.
3. Spoon salsa over chicken.
4. Bake covered at 375˚ for 25–30 minutes, or until chicken is tender and juicy. Sprinkle with cheese.
5. Return to oven and continue baking uncovered for 10 minutes, or until cheese is melted and bubbly.
6. Top with sour cream as you serve the chicken, if you wish.
Honey Mustard Chicken
Rhoda Nissley
Parkesburg, PA
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 20 minutes
½ cup Miracle Whip salad dressing
2 Tbsp. prepared mustard
1 Tbsp. honey
4 boneless, skinless chicken breast halves
1. In a small mixing bowl, stir salad dressing, mustard, and honey together.
2. Place chicken on grill or rack of broiler pan. Brush with half the sauce.
3. Grill or broil 8–10 minutes. Turn and brush with remaining sauce.
4. Continue grilling or broiling 8–10 minutes, or until tender.
Chicken Cacciatore with Green Peppers
Donna Lantgen
Golden, CO
Makes 6 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 1 hour
1 green pepper, chopped
1 onion, chopped
1 Tbsp. Italian seasoning
15½-oz. can diced tomatoes
6 boneless, skinless chicken breast halves
1. Mix the first 4 ingredients in a bowl.
2. Put chicken in a lightly greased 9 × 13 glass baking dish.
3. Spoon sauce over top.
4. Bake covered at 350˚ for 1 hour.
Chicken with Peppers and Onions
Jeanette B. Oberholtzer
Manheim, PA
Makes 4–6 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 1 hour
1 frying chicken, cut in pieces, or 4–6 legs and thighs, or 4–6 boneless, skinless breast halves
salt and pepper
2–3 onions, sliced
1–2 sweet green peppers, sliced
18-oz. bottle hickory-smoked barbecue sauce
1. Wash chicken and pat dry with paper towel. Arrange in a single layer in a large frying pan. Sprinkle with salt and pepper.
2. Arrange onions and peppers in layers on top of chicken.
3. Pour barbecue sauce over all. Cover and cook on medium-high heat about 45 minutes, or until chicken is tender. Turn chicken once during cooking.
4. Remove cover and continue cooking 15–20 minutes longer, or until sauce is thickened. If sauce cooks down too quickly, add ½ cup water.
Chicken and Green Bean Casserole
Janet Oberholtzer, Ephrata, PA
Makes 6–8 servings
Prep Time: 20–30 minutes
Cooking/Baking Time: 30–60 minutes
3–4 cups diced, cooked chicken
16-oz. pkg. frozen cut green beans, cooked
2 10½-oz. cans cream of chicken soup
½ cup water
2 cups shredded cheddar cheese
1 cup buttered bread crumbs
1. Layer chicken and green beans in a greased 9 × 13 baking dish.
2. In a mixing bowl, combine soup and water. Pour over chicken and green beans.
3. Sprinkle with cheese and bread crumbs.
4. Bake uncovered at 350˚ for 30–60 minutes, or until bubbly.
Tip: Use your own leftover chicken, or rotisserie chicken, or canned chicken.
Chicken and Broccoli Bake
Jan Rankin
Millersville, PA
Makes 6 servings
Prep Time: 10–15 minutes
Cooking/Baking Time: 30–35 minutes
16-oz. bag of chopped broccoli, thawed
3 cups cooked, cut-up chicken breast
2 cans cream of chicken soup
2½ cups milk, divided
2 cups buttermilk baking mix
1. In a large mixing bowl, combine broccoli, chicken, soup, and 1 cup of milk. Pour into a lightly greased 9 × 13 baking pan.
2. Mix together 1½ cups milk and buttermilk baking mix. Spread over top of mixture in pan.
3. Bake at 450˚ for 30 minutes.
Tip: To cook the chicken, cut 2 large chicken breast halves into 1"-square chunks. Place in long microwave-safe dish. Cover with waxed paper. Microwave on High for 4 minutes. Turn over each piece of chicken. Cover and microwave on High for 2 more minutes.
Chicken Broccoli Casserole
Della Yoder, Kalona, IA
Makes 5–6 servings
Prep Time: 30 minutes
Cooking/Baking Time: 35 minutes
5–6 cups cooked chicken (your own leftovers, rotisserie chicken, or canned chicken)
2 10-oz. pkgs. broccoli spears, cooked according to pkg. directions
1 envelope dry onion soup mix
1 pint sour cream
10¾-oz. can cream of mushroom soup
grated cheese, optional
1. Prepare chicken and broccoli.
2. In a large mixing bowl, blend dry onion soup mix, sour cream, and cream of mushroom soup together.
3. Fold in cooked chicken and broccoli. Spoon into lightly greased 9 × 13 baking pan.
4. Bake at 350˚ for 30 minutes. Sprinkle with grated cheese, if you wish, and bake for five more minutes.
Chicken Divine
Carlene Horne, Bedford, NH
Carol Lenz, Little Chute, WI
Makes 4 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 45 minutes
4 boneless chicken breast halves, cubed
1-lb. pkg. frozen chopped broccoli
1 cup shredded cheddar cheese, divided
10¾-oz. can cream of mushroom soup
½ cup bread crumbs
1. Place half of chicken cubes in shallow microwave-safe dish. Cover with waxed paper. Microwave on High for 4 minutes. Stir. Microwave on High an additional 2 minutes. Remove chicken and repeat process for the rest of the chicken.
2. Place broccoli in microwave-safe dish. Cover and microwave on High for 3½ minutes. Stir. Microwave on High for 2½ minutes.
3. Place broccoli in bottom of lightly greased casserole dish.
4. Layer chicken over top. Sprinkle with half the cheese.
5. Spread mushroom soup over top. Sprinkle with remaining cheese.
6. Sprinkle bread crumbs over all.
7. Bake uncovered at 350˚ for 45 minutes.
Tip: You can make this through Step 6 the night before you want to serve it. Refrigerate until ready to bake.
Variation: Use cream of chicken soup instead of mushroom. Mix it with 1 cup Miracle Whip and 1 tsp. lemon juice before adding it to the dish in Step 5.
— Carol Lenz
Little Chute, WI
Super Swiss Chicken
Carla J. Elliott, Phoenix, AZ
Joyce Shackelford, Green Bay, WI
Christie Detamore-Hunsberger
Harrisonburg, VA
Colleen Heatwole, Burton, MI
Lavina Hochstedler
Grand Blanc, MI
Janeen L. Zimmerman
Denver, PA
Makes 6 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 1 hour
6 boneless, skinless chicken breasts halves
6 slices of Swiss, or American, cheese
10¾-oz. can cream of chicken soup
soup can of water
half a stick (4 Tbsp.) butter
2 cups herb-seasoned stuffing crumbs
1. Place chicken breast halves in a lightly greased 9 × 13 baking dish.
2. Place one slice of cheese on top of each chicken breast.
3. In a medium-sized mixing bowl, combine can of soup with soup can of water. Pour over chicken and cheese.
4. Melt butter in a medium-sized saucepan. Brown stuffing mix in butter. Sprinkle crumbs over casserole.
5. Bake uncovered at 350˚ for 1 hour.
Variation: Use ½ cup white wine and only half a soup-can of water in Step 3.
— Joyce Shackelford
Green Bay, WI
Scalloped Chicken and Stuffing
Rosemarie Fitzgerald
Gibsonia, PA
Chris Kaczynski
Schenectady, NY
Joyce L. Moser, Copenhagen, NY
Karen Waggoner, Joplin, MO
Makes 6 servings
Prep Time: 20–25 minutes
Cooking/Baking Time: 30 minutes
3 whole chicken breasts
10¾-oz. can cream of chicken soup
10¾-oz. can cream of mushroom soup
1 cup sour cream or yogurt
1 box stuffing mix
1. Cut the chicken breasts into 1" chunks. Put half in a microwave-safe 7 × 11 dish. Cover with waxed paper. Microwave on High for 4 minutes. Turn chunks over, cover, and microwave for another 2 minutes on High. Spread cooked chicken in greased 9 × 13 baking pan. Repeat with remaining half of chicken.
2. In a large mixing bowl, blend soups with sour cream. Spread over chicken in pan.
3. Prepare stuffing mix according to package directions. Spread over chicken mixture.
4. Bake uncovered at 350˚ for 30 minutes, or until heated through and bubbly.
Variation: Use corn-bread stuffing mix for a somewhat different flavor.
— Karen Waggoner
Joplin, MO
Tip: Make this dish with leftover chicken or turkey if you have it on hand or in the freezer.
— Rosemarie Fitzgerald
Gibsonia, PA
A Tip —
Rice can be baked in the oven along with a meat dish. In a separate greased baking dish, mix rice and water (1 part rice to 2 parts water). Bake for the same time amount as you would cook it on the stove top.
Chicken with Apples and Stuffing
Cinnaminson, NJ
Makes 6 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 60 minutes
6 boneless chicken breasts halves, flattened
2 Tbsp. olive oil
1 pkg. chicken-flavored stuffing mix
21-oz. can apple pie filling
¼ cup brown sugar
1. Place olive oil in large skillet. Brown half the chicken breasts 3 minutes on each side. Remove and keep warm. Repeat with the remaining breasts.
2. Meanwhile, make stuffing according to package directions.
3. In a medium-sized mixing bowl, mix brown sugar and pie filling together. Put in bottom of lightly greased 9 × 13 baking pan.
4. Put chicken on top of apple mixture.
5. Spoon stuffing over top of chicken.
6. Cover loosely with foil and bake at 350˚ for 45 minutes. Uncover and bake 15 more minutes until stuffing is browned.
Chicken Bruschetta Bake
Krista Hershberger
Elverson, PA
Makes 6 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 60 minutes
1½ lbs. boneless, skinless chicken breasts, cut into cubes
1 tsp. Italian seasoning
28-oz. can Italian-style stewed tomatoes, well drained
¾ cup shredded mozzarella cheese
6-oz. pkg. stuffing mix for chicken
1½ cups water
1. Place chicken in lightly greased 9 × 13 baking dish. Sprinkle with seasoning.
2. Spread tomatoes over top.
3. Sprinkle with cheese.
4. In a mixing bowl, combine stuffing mix with 1½ cups water. Spoon over baking-pan ingredients.
5. Cover and bake for 30 minutes. Remove cover and bake 30 more minutes.
Chicken with Veggies
Beth Shank
Wellman, IA
Makes 2 servings
Prep. Time:10 minutes
Cooking/Baking Time: 1¼ hours
2 boneless chicken breast halves
cut-up carrots or baby carrots for 2 servings
quartered potatoes (peeled or unpeeled) for 2 servings
salt and pepper to taste
10½-oz. can cream of onion soup
1. Put chicken in lightly greased shallow baking dish.
2. Place vegetables around and on top of the chicken. Salt and pepper lightly.
3. Spoon the soup (undiluted) over it all and cover with foil.
4. Bake at 350˚ for 65–75 minutes, or until vegetables are tender.
Chicken Potato Dish
Leicester, NY
Makes 10–12 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 1–2 hours
10 chicken thighs, skinned and deboned
8 potatoes
½ tsp. salt
pinch of pepper
1 cup sour cream
10¾-oz. can cream of chicken soup
1. Cut chicken thighs in half. Place in roaster.
2. Peel potatoes and cut into chunks. Scatter over chicken in roaster.
3. Sprinkle with salt and pepper.
4. In a mixing bowl, blend sour cream and chicken soup together.
5. Spoon over chicken and potatoes.
6. Bake covered at 350˚ for 1–2 hours, or until chicken and potatoes are tender.
A Tip —
Use a kitchen shears to cut up chicken. It is fast, safe, and easy.
Coconut Chicken Curry
Rika Allen, New Holland, PA
Makes 6–8 servings
Prep. Time: 10–15 minutes
Cooking/Baking Time: 1 hour and 20 minutes
5 lbs. skinless chicken thighs, about 10 pieces
2 onions, chopped
3–4 potatoes, peeled or unpeeled, and chopped, optional
13½-oz. can coconut milk
2–3 tsp. curry powder
1–1½ tsp. salt and dash of pepper
1. Put chicken in large stockpot. Add 3" of water. Bring to boil. Reduce heat to medium and cook for about 20 minutes.
2. Skim off fat.
3. Add onions, and potatoes if you wish.
4. Bring to boil. Reduce heat to medium, and cook 15 minutes, or until onions and potatoes are tender.
5. Add coconut milk, curry powder, salt, and pepper. Uncover, and cook down over medium heat for 20–30 minutes.
6. This is good served over cooked rice.
Tips:
1. For a different flavor, use sweet potatoes instead of white potatoes.
2. Add chopped garlic to Step 3.
Chicken-Rice Bake
Carol Eberly, Harrisonburg, VA
Anna Stoltzfus, Honey Brook, PA
Susan Wenger, Lebanon, PA
Agnes Dick, Vanderhoof, BC
Makes 4–6 servings
Prep Time: 15 minutes
Cooking/Baking Time: 1–2 hours
1 cup uncooked long-grain rice
1 envelope dry onion soup mix
6 chicken pieces, your choice
10¾-oz. can cream of chicken soup
2 soup cans of water
parsley flakes, optional
1. Spread rice in bottom of greased 9 × 13 baking pan. Sprinkle onion soup mix over rice.
2. Arrange chicken pieces over all.
3. Combine cream of chicken soup and water in a large mixing bowl. Combine thoroughly. Pour evenly over rice and chicken.
4. Cover and bake in 350˚ oven for 1–2 hours, or until meat and rice are tender.
Variations:
1. Change the order in which the ingredients are assembled:
1. Put rice in bottom of greased 9 × 13 baking pan.
2. Combine cream of chicken soup and water in a large mixing bowl. Pour over rice.
3. Place chicken pieces on top, pushing them down into the soup.
4. Sprinkle with dry onion soup and parsley flakes.
5. Cover and bake at 350˚ for 1–2 hours, or at 275˚ for 3 hours.
— Anna Stoltzfus
Honey Brook, PA
2. Substitute 1 can mushroom soup and 1 soup can milk for the 2 cans of water.
— Susan Wenger
Lebanon, PA
3. Add 2 cups fresh or frozen vegetables (mixed, or a single variety), and 1 tsp. dried basil, to combined cream soup and water, if you wish.
— Agnes Dick
Vanderhoof, BC
Wild Rice Mushroom Chicken
Karen Waggoner
Joplin, MO
Makes 4 servings
Prep. Time: 10 minutes
Cooking/Baking Time: 30 minutes
4 boneless chicken breast halves
2½ Tbsp. butter, divided
half a large sweet red pepper, or 1 whole small, pepper, chopped
4½-oz. can sliced mushrooms, drained
6-oz. pkg. long-grain and wild rice mix, cooked according to directions
frozen peas, optional
1. In a large skillet, saute chicken in 1½ Tbsp. butter for 7–10 minutes on each side, or until meat is no long pink and juices run clear. Remove chicken and keep warm.
2. Melt 1 Tbsp. butter in skillet. Saute red pepper until tender.
3. Stir in mushrooms; heat through.
4. Add rice. Stir in frozen peas if you wish, and steam until hot.
5. Serve mixture over chicken breasts.
Chicken Noodle Casserole
Cheryl A. Lapp, Parkesburg, PA
Makes 6 servings
Prep Time: 5–10 minutes
Chilling Time: 4–8 hours, or overnight
Cooking/Baking Time: 1 hour
4 cups cooked chicken, cut into small pieces (use your own leftover cooked chicken, rotisserie cooked chicken, or canned chicken)
2 cups chicken broth
10¾-oz. can cream of mushroom soup
½ cup Velveeta, or your choice of creamy, cheese, cut into small cubes
half a lb. uncooked Kluski, or other sturdy, noodles
1. Mix above ingredients together in a large mixing bowl. Spoon into greased 9 × 13 baking pan. Cover and refrigerate overnight.
2. Bake at 350˚, uncovered, for 30 minutes. Cover and continue baking another 30 minutes.
Chicken Fajita Stir Fry
Eileen Eash, Carlsbad, NM
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 12 minutes
Marinating Time: 1 hour
1 lb. chicken tenders
¼ cup Claude’s Fajita Marinating Sauce
1 Tbsp. cooking oil
16-oz. bag fiesta blend vegetables, frozen
1. Pour sauce over chicken and marinate at least 1 hour.
2. Brown chicken in oil in skillet (about 5 minutes).
3. Add vegetables and continue cooking an additional 6–7 minutes, or until vegetables are tender.
4. Serve over rice.
Tip from Tester: Use boneless, skinless chicken breast, sliced in thin strips, if you can’t find chicken tenders.
Bernadette Veenstra
Grand Rapids, MI
Makes 4 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 25–30 minutes
4 boneless, skinless chicken breast halves
1 Tbsp. oil
1 cup picante sauce or salsa
2 cups cheddar cheese, divided
8–10 8" tortillas
1. Cube chicken. Brown in a large skillet in 1 Tbsp. oil until cooked through.
2. Add salsa and simmer for 5 minutes.
3. Add 1¼ cups cheese. Stir until melted. Remove from heat.
4. Divide chicken mixture among tortillas. Roll up, tucking in ends.
5. Place in greased 9 × 13 baking pan. Sprinkle with remaining cheese.
6. Bake in 350 degree oven for 10–15 minutes, or until cheese melts.
Soft Chicken Tacos
Natalia Showalter
Mt. Solon, VA
Makes 5–6 servings
Prep. Time: 15–20 minutes
Cooking/Baking Time: 15 minutes
1 lb. boneless, skinless chicken breasts, cubed
15-oz. can black beans, rinsed and drained
1 cup salsa
1 Tbsp. taco seasoning
6 flour tortillas, warmed
1. In non-stick skillet, cook chicken until juices run clear.
2. Add beans, salsa, and seasoning. Heat through.
3. Spoon chicken mixture down center of each tortilla.
4. Garnish with toppings of your choice.
Guacamole Chicken
Joy Uhler, Richardson, TX
Makes 4 servings
Prep. Time: 5–10 minutes
Cooking/Baking Time: 8–15 minutes
1 lb. chicken tenders, cut into bite-size pieces
8-oz. pkg. guacamole
1 cup sour cream or plain yogurt
¾ cup salsa
diced green onions or chives
1. Brown chicken pieces in large skillet sprayed with non-stick cooking spray.
2. Mix in guacamole, sour cream, and salsa. Heat until warm.
3. Garnish with onions or chives.
4. Serve over rice.
Pozole
Jonathan Gehman
Harrisonburg, VA
Makes 6 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 1 hour
4 skinless chicken thighs, approximately 1½ pounds
1 Tbsp. oil
1 small onion, chopped coarsely
3 or 4 cloves garlic, or more if you wish
water to cover, about 5 cups
1 Tbsp. or more chili powder, optional
2 15-oz. cans hominy, drained and rinsed
1. Brown chicken in oil in heavy 4½-quart stockpot. Turn to brown all sides over medium heat.
2. Add onion and garlic to stockpot. Reduce heat, cooking and stirring until onion turns clear.
3. Add 5 cups water, chili powder if you wish, and hominy. Bring to boil and reduce heat to low. Cover.
4. After 30 minutes, remove chicken. Debone. Cut meat into big chunks and return to pot.
5. Simmer at least 15 more minutes.
Tip: Pozole is traditionally served with fresh raw shredded veggies on top (tomatoes, cabbage, radishes, carrots, hot onions, chiles, etc.) with a squeeze of lime juice. Just put out bowls of chopped veggies and let people add what they want on top of their bowl. Pozole is great by itself, too.
Chicken Puffs
Carolyn Snader, Ephrata, PA
Makes 4 servings
Prep. Time: 30 minutes
Cooking/Baking Time: 20–25 minutes
8-oz. tube crescent rolls
3-oz. pkg. cream cheese with chives, softened
2 Tbsp. milk
2 cups chunked cooked chicken breasts
¼ tsp. celery salt
dash of pepper, optional
1. Make 4 rectangles with rolls, using 2 rolls for 1 rectangle.
2. In a good-sized mixing bowl, mix cream cheese and milk together until smooth. Stir in chicken and the seasonings that you want.
3. Lightly grease a baking sheet.
4. Place ½ cup mixture on center of each rectangle.
5. Bring dough from opposite corners together. Pinch to hold in place. Place puffs on cookie sheet as you finish making them, being careful not to let them touch each other.
6. Bake at 350˚ for 20–25 minutes.
Barbecued Chicken Pizza
Susan Roth, Salem, OR
Rosalie D. Miller, Mifflintown, PA
Makes 6 servings
Prep. Time: 10–20 minutes
Cooking/Baking Time: 15–20 minutes
10- or 12-oz. pkg. refrigerated pizza crust
1 cup barbecue sauce, teriyaki-flavored, or your choice of flavors
2 cups cooked, chopped chicken breast (your own leftovers, rotisserie chicken, or canned chicken)
20-oz. can pineapple tidbits, drained, optional
½ cup green bell pepper, chopped, optional
¼ cup red onion, diced or sliced, optional
2 cups shredded mozzarella cheese
1. Grease large pizza pan. Roll out dough into a 12"–14" circle on pan. Spread barbecue sauce over crust.
2. Spread chopped chicken evenly over sauce.
3. Spoon either pineapple tidbits, or chopped peppers and onions, over chicken.
4. Sprinkle with cheese.
5. Bake at 425˚ for 15–20 minutes, or until golden brown around edges and with the cheese melted in the middle.
Tip: For a thicker crust, let the pizza dough rise before baking it (up to 1 hour). If you like a thinner crust, bake immediately without letting it rise.
Violette Harris Denney
Carrollton, GA
Makes 8–12 servings
Prep. Time: 20–30 minutes
Cooking/Baking Time: 40–45 minutes
1 stick (½ cup) butter
5-oz. bottle cayenne pepper sauce
1 tsp. celery seed, optional
1½ cups potato flakes
2 lbs. chicken wings, rinsed and dried
1. Line baking sheet with foil and spray with non-stick spray.
2. Combine butter, cayenne sauce, and celery seed if you wish, in a shallow microwave-safe dish. Cook 45–60 seconds, or until butter is melted.
3. Blend mixture with a fork. Remove and reserve ½ cup sauce.
4. Place potato flakes in another shallow bowl.
5. Dip each piece of chicken into cayenne sauce. Then roll in potato flakes. Gently pat potato flakes onto chicken.
6. Place wings on prepared sheet pan. (If you wish, the coated wings can be refrigerated for several hours.)
7. Just before baking, drizzle wings with reserved cayenne sauce.
8. Bake uncovered at 425˚ for 40–45 minutes, until juices run clear when meat is pierced with a fork.
Mom’s Cornish Hens
Kay Taylor
Florissant, MO
Makes 4 servings
Prep. Time: 25 minutes
Cooking/Baking Time: 60 minutes
half a stick (¼ cup) butter, divided
2 cups carrots, diced
2 cups onion, diced
4 Cornish hens
Lawry’s seasoning salt, or equivalent, optional
¼ cup water
1. Melt 2 Tbsp. butter in large skillet.
2. Saute diced carrots and onions in skillet until crisp tender.
3. Spread vegetables over bottom of 9 × 13 baking pan.
4. Butter hens inside and out with remaining butter. Sprinkle with seasoning salt if you wish.
5. Place hens in pan on top of vegetables.
6. Add ¼ cup water around the hens.
7. Cover. Bake for 30 minutes at 350˚. Uncover. Continue baking for 30 more minutes.
Turkey Loaf
Makes 10 servings
Prep. Time: 15 minutes
Cooking/Baking Time: 1½ hours
Standing Time: 10 minutes
2 lbs. ground turkey
16-oz. can whole berry cranberry sauce, divided
1 pkg. dry chicken-flavored stuffing
2 eggs
1. Mix all ingredients in a large bowl, reserving ¼ cup cranberry sauce.
2. When thoroughly mixed, shape into loaf. Place in lightly greased loaf pan.
3. Bake uncovered at 350˚ for 1 hour.
4. Spread top of loaf with ¼ cup reserved sauce. Return to oven and bake another 30 minutes.
5. Allow to stand for 10 minutes before slicing to serve.
A Tip —
Cook enough for two meals—and you can have a break from meal preparation.
Sharon Timpe
Jackson, WI
Makes 4 servings
Prep. Time: 10–15 minutes
Chilling Time: 1 hour
Cooking/Baking Time: 6–8 minutes
1 lb. ground turkey
½ tsp. salt
¼ tsp. white pepper
½ tsp. dried crushed sage
⅛ tsp. crushed red pepper flakes
1 Tbsp. olive oil
1. Combine turkey, salt, pepper, sage, and red pepper flakes in a bowl. Mix gently.
2. Cover and chill 1 hour to blend flavors. Shape into 8 small patties.
3. Heat olive oil in a skillet. Add the patties and cook on both sides until lightly browned and done all the way through, 3–4 minutes per side.
4. Serve immediately.
Turkey Steaks Dijon
Christie Detamore-Hunsberger
Harrisonburg, VA
Makes 4 servings
Prep. Time: 5 minutes
Cooking/Baking Time: 15 minutes
1 lb. turkey steaks
¼ tsp. black pepper, optional
1½ Tbsp. butter
1 cup beef broth
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
1½ Tbsp. Dijon-style mustard
⅓ cup chopped onion, optional
1. Sprinkle turkey steaks with pepper if you wish.
2. Heat butter in skillet.
3. Brown steaks 3 minutes per side. Remove steaks and keep warm. Drain off drippings from skillet.
4. Slowly add broth to hot pan, stirring to dissolve brown particles from bottom of pan. Stir in cornstarch and water, stirring until thickened. Stir in mustard, and onion if you wish.
5. Reduce heat to medium. Return steaks to skillet and settle into sauce. Tilt pan and spoon sauce over top of steaks.
6. Cover and simmer 2–3 minutes, or just until turkey is done.
7. Place steaks on serving platter, and spoon sauce over before serving.
Turkey Divan Casserole
Leesa DeMartyn
Enola, PA
Makes 6–8 servings
Prep Time: 5–10 minutes
Cooking/Baking Time: 30 minutes
1 head broccoli, cut up or 16-oz. pkg. frozen cut-up broccoli, thawed
3 cups cooked turkey, cut in chunks
6 slices cheddar, or your choice of, cheese
10¾-oz. can cream of chicken soup
½ cup milk
1. Preheat oven to 350˚.
2. Spread broccoli in ungreased 7 × 11 baking dish.
3. Top with turkey and cheese.
4. In a small bowl, mix soup and milk. Pour over turkey and cheese.
5. Bake uncovered until hot and bubbly, about 30 minutes.
Tip: If you wish, top with buttered bread crumbs (2 cups fine bread crumbs, mixed with 2 Tbsp. melted butter) and a sprinkle of paprika.