Boil chicken breasts and debone; cut into small pieces.
Saute chopped onions in Wesson oil.
Add chicken and heat until piping hot.
Season with salt and pepper.
Thaw tortillas.
Fill with chicken and onions and roll up.
Stick with a toothpick to hold together.
Fry in hot grease.
Serve with Roy's Best of the Bayou picante sauce.
Serves 6.
e brine has cooled, place chicken in a container and pour
Roll up chicken cutlets with 1 slice ham and 1 piece Swiss cheese.
Put in toothpicks to hold together.
Flour and brown cutlets (optional).
Put cutlets in casserole with 1 can cream of mushroom or chicken soup, diluted with about 1/2 can any white wine.
Cook in oven for about 1 hour.
Steam broccoli florets. Cook chicken breasts (3 to 4). Add cream of chicken, cream of mushroom and chicken, mayonnaise, lemon juice, sharp Cheddar and melted butter. Add cut, pieced or pulled cooked chicken. Mix all together. Put in casserole dish. Spread Pepperidge Farm seasoning on top, then top with sliced almonds. Bake at 350\u00b0, covered, for 30 minutes, then remove cover and brown top.
In bottom of 9 x 13-inch baking pan, place chicken pieces to line pan.
Add grated Cheddar cheese and spread over chicken.
Add cream of mushroom soup (chicken) mixed with white wine or milk. Next, put Stove Top dressing mixed with melted butter, as per instructions on box.
Bake at 350\u00b0 for 50 to 55 minutes until chicken is tender.
Mix sage and onion croutons, margarine and water.
Line 9 x 13-inch pan with 1/2 of mixture.
Mix chicken, onion, celery, mayo and salt and place over croutons.
Place rest of croutons on chicken.
Beat eggs and milk.
Pour over croutons.
You can drizzle 1/4 cup butter over.
Cover with foil and refrigerate overnight.
Before baking, add mushroom or chicken soup on top. Bake for 1 hour at 350\u00b0.
Sprinkle rice into a 9 x 13 x 2-inch baking dish.
Pour onion soup over rice.
Add 1 cup water or milk.
Sprinkle chicken with salt and pepper; place chicken in baking dish and spread cream of celery or chicken soup over chicken.
Bake, uncovered, at 325\u00b0 for 1 to 1 1/2 hours.
Add water as necessary to keep moist.
Curry powder may be added if desired.
Makes 4 servings.
Saute the first 3 ingredients.
Mix next 3 ingredients into rice.
Top with pieces of cut up chicken.
Dust with paprika for color.
Cover with foil and bake at 350\u00b0 for 1 hour.
Uncover to brown for a few minutes.
Mix together and let stand the cream of mushroom or chicken soup, mayonnaise, minced onions, diced chicken, chopped celery, salt, lemon juice and cooked rice.
Sprinkle rice into baking pan; pour onion soup over rice. Add 1 cup water.
Sprinkle chicken with salt and pepper.
Place over onion soup.
Spread cream of celery or chicken over the chicken.
Bake, uncovered, at 325-350\u00b0 for 1 hour to 1 hour and 30 minutes.
Add water as necessary to keep moist.
ong with tarragon and truss chicken loosely.
(See Tip)
out of the broth
ll the skin from the chicken and rinse. Cut up at
egrees.
Lightly season the chicken breasts with salt and pepper
Combine all ingredients besides the chicken in a mixing bowl. Whisk
Rub cavity of chicken with salt, if desired.
Place chicken breast side up
eat stirring occasionally, cook your chicken however you like it, I
he soup, melt 4 tablespoons of butter in a saute pan
ool slightly. Pour a bit of cream in to the egg
Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.