300 Chicken Recipes
BAKED CHICKEN AND POTATOES
1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup
Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at
350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.
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CHICKEN CRESCENT ALMONDINE
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
--TOPPING-2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken,
water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and
bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent
dough and separate into two rectangles, trimming to fit dish. Place dough rectangles
over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at
375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.
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