300 Chicken Recipes
CHICKEN POT PIE
2 c. chicken (1 fryer or 4 breasts)
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 c. chicken broth
--TOPPING-1 c. self rising flour
1 stick margarine
1 c. milk
Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast
may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased
casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or
until golden brown.
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CHICKEN CASSEROLE
1 fryer or chicken breast (stewed)
2 cans cream of chicken soup
1 pkg. Pepperidge Farm dressing mix
1 c. chicken broth
1 c. milk
Remove skin and bone from stewed chicken. Place in bottom of 13"x9" baking dish.
Cover with chicken soup. Prepare dressing as directed on package. Place over
chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minutes.
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CHICKEN BENGALI
1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned
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