300 Chicken Recipes 1 | Page 52

300 Chicken Recipes CONTINENTAL CHICKEN 1 (2 1/4 oz.) pkg. dried beef, rinsed 3 - 4 chicken breasts, halved and boned 6 - 8 slices smoked, lean bacon 1 (10 3/4 oz.) can cream of mushroom soup 1/4 c. sour cream mixed with 1/4 c. flour Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and place on top of the dried beef. Mix soup, sour cream and flour together. Pour over chicken. Cover and cook on low 7 to 9 hours (or on high for 3 to 4 hours). Serve over hot buttered noodles or with rice. Serves 6 to 8. ------------------------ CREAMY HAM AND CHICKEN MEDLEY 1 tbsp. butter 1/2 c. fresh mushrooms, sliced 1/3 c. butter 1/3 c. flour 2 1/2 - 3 c. milk, divided 1 c. Half & Half 1 c. parmesan cheese, freshly grated 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. nutmeg 2 c. chopped cooked chicken 2 c. chopped cooked ham 2 (10 oz.) pkgs. frozen puff pastry shells, baked Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad. 52