Poultry

Chicken and Rice Casserole
Contributed by Darlyn Liddell

1 chicken ( or 8 chicken breasts), boiled, deboned, and diced
1 can chicken broth
1½ cups raw rice - cooked
1 bunch green onions
1 cup chopped celery
1 lb. Velveeta cheese
8 ounces sour cream
8 ounces cream cheese

Sauté vegetables in margarine, add broth, and then bring to a boil. In a large mixing bowl combine hot vegetable mixture and chunked cheeses. Mix until cheeses melt. Add hot rice. Salt and pepper to taste. Add sour cream and chicken. Pour into a large baking dish and sprinkle with cheese and paprika. Bake at 350° for about one hour.

Chicken and Dumplings
Contributed by Elsa Anderson

1 fat chicken	½ teaspoon salt
l egg beaten	3 tablespoons bacon grease
¼ cup water	½ cup sweet milk
flour

Boil chicken in water salted to taste. Cook till done. Remove when done, let cool, and take part of chicken and cut in small pieces. Return to chicken stock that chicken was cooked in. Combine with dumplings.

Chicken Dumplings
Contributed by Elsa Anderson

Beat one egg, add ¼ cup water, 3 tablespoons bacon grease, ½ teaspoon salt, and enough flour to make a stiff dough. Roll out on floured board really thin, then cut into strips. Drop into boiling chicken stock a few at a time, stirring with a long fork quickly after each addition so they will seal and not stick together. After all dumplings are added, cook about 5 minutes, then cut fire down and cover. Simmer till tender and done. Then add ½ cup milk and let come to a boil and cut off fire and serve. You can put pepper in if you want.

Chicken Spaghetti
Contributed by Freida White

Dice chicken - 1 small fryer (boiled) or 3 cans of boned chicken
Sauté, in 1 stick of margarine, equal amounts of:

pimentos - one small jar
green bell pepper, chopped
celery, chopped

Then add:

1 can cream of chicken soup
1 can plain milk
¼ to ½ lb. grated American cheese.

Meanwhile cook 1 box spaghetti.

Add all together (chicken, spaghetti, and sauce). Can be cooked in an electric skillet. Simmer one hour, stirring occasionally. Or put into a large baking dish and heat thoroughly in a moderate oven (350° ) for 30 to 40 minutes. Top with cheese and olives.

Chicken Spaghetti
Contributed by Margy Davis

2 cups cooked diced chicken	1 teaspoon garlic
1 stick melted butter	½ cup chopped celery
1 cup chopped onion	1 cup chopped bell pepper
¼ to ½ lb. cheese	4 oz. pimentos

Mix well:

1 can mushroom soup
1 can chicken soup
1 cup milk.

Add this to the other and add 1 12-oz. package of cooked spaghetti. Cook 30 minutes at 350°.

Chicken Spaghetti
Contributed by Jewel Rainey

1 large hen boiled in 2 qt. water (save broth)- set aside
1 whole stalk celery
2 large green peppers
2 large onions pkg. garlic
2 tablespoons Wesson oil

Dice these ingredients and sauté in the oil. Then add:

4 cans of tomato sauce
1 can sliced mushrooms
2 tablespoons chili powder

Let simmer. Then add cut up chicken.

Cook 2 packages of spaghetti in chicken broth. Add above mixture and simmer. Sprinkle on grated cheese while still warm.

Smothered Chicken
Contributed by Katie Savoy

Cut up a fryer and salt well. (I use all breasts because I only like the white meat.)

Cut up a small jar of green olives. (I use the ones that have pimentos.)

2 Tbs. olive oil
A handful of raisins
An average size cut up onion
2 Tbs. vinegar
³/₄ stick of oleo.

Put all in large frying pan. Cover and smother.

Thank God for dirty dishes,
They have a tale to tell,
While others may be hungry
We're eating very well,
With home health and happiness
l really shouldn't fuss
By the stack of evidence
God’s been good to us.

Contributed by Jewell Rainey

Breast of Chicken Magnifique
Contributed by Gladys Peeples

4 chicken breasts, split	1/4 cup butter or oleo
2 cups mushrooms (optional)	dash of crushed thyme
2 cans cream of chicken soup	1 clove garlic
1/8 teaspoon rosemary, crushed	2/3 cup cream or milk

Use a large skillet or 2 smaller ones. Brown chicken in butter. Remove chicken. Brown mushrooms. Stir in soup, garlic, and seasonings. Add chicken. Cover & cook over low heat 45 minutes, stirring occasionally. Blend in cream. Heat slowly. Serve with wild rice mix. ( I use Uncle Ben's Long Grain and Wild Rice Mix.)

Tammy's Chicken
Contributed by Nita Fry

1 part Worcestershire Sauce	2 parts Soy Sauce
Garlic Salt	Lemon pepper

Mix sauces together in 9x13 pan. Place 6 chicken breasts, meaty side down and bake for 1 hour at 350°. This is wonderful with Darlyn's Armenian Rice.

Chicken Asparagus Casserole
Contributed by Nita Fry

6 whole chicken breasts	1 medium onion, chopped
1/2 cup butter	1 8-oz. can mushrooms
1 can cream of mushroom soup	1 5 1/2-oz. can evaporated milk
1 can cream of chicken soup	1/2 lb. grated sharp cheese
1/4 teaspoon Tobasco	2 teaspoons soy sauce
1 teaspoon salt	1/2 teaspoon pepper
1 teaspoon Accent	2 tablespoons pimento, chopped
2 cans green tip asparagus	1/2 cup sliced almonds

Boil chicken in seasoned water until tender (I use a bay leaf). Cool, debone, and tear into bite size pieces. Set aside. Sauté onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until cheese melts. Place a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350° until bubbly.

Mexican Rice Casserole
Contributed by Donna Elkins

1 cup uncooked rice
8 oz. sour cream
2 cups shredded Monterrey Jack cheese
2 cups cooked, chopped chicken
1 can cream of chicken soup

Follow directions for cooking rice on package. Combine cooked rice with remaining ingredients. Turn into casserole dish. Bake at 350° for 30 minutes.

Chicken and Rice Casserole	Chicken and Dumplings
Chicken Spaghetti	Chicken Spaghetti (#2)
Chicken Spaghetti (#3)	Smothered Chicken
Breast of Chicken Magnifique	Tammy's Chicken
Chicken Asparagus Casserole	Mexican Rice Casserole

	More to come...