300 Chicken Recipes
PRESBYTERIAN CHICKEN CASSEROLE
2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds
Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch
greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30
minutes at 350 degrees or until bubbly.
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SKILLET HERB ROASTED CHICKEN
4 skinless, boneless chicken breast halves
2 tbsp. all-purpose flour
1/4 tsp. ground sage
1/4 tsp. dried thyme
2 tbsp. margarine
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour
mixture. In skillet over medium high heat, in hot margarine, cook chicken 10 minutes or
until browned on both sides; push chicken to one side.
Stir in soup and 1/2 cup water, stirring to loosen browned bits. Reduce heat to low.
Cover; simmer 5 minutes or until chicken is fork tender. Serve over hot cooked rice.
Serves 4.
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