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.
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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.
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