Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Cook celery and margarine in microwave on High for 1 minute and 20 seconds.
Combine chicken, soup, mayonnaise and water chestnuts and pour into 1 1/2-quart casserole dish.
Top with cheese.
Bake at 300\u00b0 for 45 minutes covered.
Remove cover and sprinkle with Durkee onions and bake another 10 to 15 minutes.
(Double recipe for a 9 x 13-inch pan.)
Mix all ingredients, except cheese and potato chips.
Pile lightly in baking dish.
Sprinkle with crushed potato chips and cheese.
Cook at 400\u00b0 for about 25 minutes.
One half cup chopped green peppers may be added to recipe for an added taste, if desired.
Day before, cook chicken breasts, cool and cut into bite-size cubes.
Toss in French dressing and marinate overnight.
Add celery and mayonnaise to taste to make a chicken salad.
If desired, add nuts.
Spread salad in baking dish and spread cheese on top.
Bake at 350\u00b0 for 1/2 hour or until hot.
Put can of French fried onions on top and bake another 5 minutes.
Mix all ingredients except noodles; add salt and pepper to taste.
Top with noodles and bake at 400\u00b0 until bubbly (about 20 minutes).
Double recipe for 9 x 13 inch pan.
Cook chicken by bringing to boil then simmer until done.
Make Coleslaw.
Put swiss and beef on bread.
Remove meat from chicken bones and spread over corn beef.
Sprinkle with salt.
Add coleslaw then cut and serve with pickle.
Coleslaw: Mix all adding mayo and juice to taste.
NOTE: the original recipe called for 1/4 slice of green onion.
5-20 minutes.
Chicken Salad
Combine mayonnaise and lemon
Mix together in morning everything but the potato chips and grated cheese.
Cover and set in the refrigerator.
Just before baking, mix together potato chips and grated cheese and put on top of chicken salad.
Bake in a 400\u00b0 oven for 25 minutes.
Use a 9 x 13-inch pan.
Boil chicken; saute mushrooms.
Mix chicken, onion, celery, mushrooms and pimento.
Stir in chicken soup, mayonnaise, curry and salt.
Cover bottom of large baking dish with 1/2 crushed chips.
Fill with chicken salad and top with remaining 1/2 of crushed chips and grated cheese.
Bake at 350\u00b0 for 30 to 40 minutes.
Toss boiled chicken in French dressing and marinate overnight. Next day, add celery and mayonnaise to taste to make a chicken salad.
Add nuts, if desired.
Place in baking dish and cover with cheese spread.
Cook at 350\u00b0 for 1/2 hour or a little longer if not starting from room temperature.
Put can of onions on top and bake 5 minutes longer.
Combine all ingredients into 8 x 8-inch baking pan.
Bake at 450\u00b0 for 20 minutes, until chicken salad bubbles and boils.
Top with potato chips and bake an additional 10 minutes.
o a baking sheet. Bake for about 18 minutes, until risen
greased cookie sheet. Bake for 10 minutes. Reduce heat to
Cook and chop up chicken.
Chop finely, almonds, celery and eggs.
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
Stir until gelatin is dissolved.
Add mayonnaise and mix well.
Add all remaining ingredients.
Season to taste. Place in molds or pans and chill.
Serve on lettuce leaves topped with stuffed olives.
Serves 16 to 18.
Beat eggs.
Add milk and pour over stuffing mix.
Let stand 15 minutes.
In the meantime, mix together the rest of ingredients. In a shallow buttered casserole, layer stuffing and chicken salad. Cover with 1 can mushroom soup (undiluted), then sprinkle with 1/2 cup grated cheese.
Bake 50 minutes at 350\u00b0.
Preheat oven to 350\u00b0. Bake almonds for 5 to 7 minutes or until toasted. In a small bowl, stir chicken salad, cranberries and almonds together. If necessary, cut the bottom of each butterhead leaf, making leaves about 6-inches long. Discard bottom of leaves. Spread about 3 tablespoons of mixture lengthwise down one edge of each butterhead leaf. Roll up and secure each with 3 wooden cocktail picks, completely enclosing salad in lettuce. Use a gentle sawing motion to cut each lettuce roll between the picks, making 3 pieces.
Cook chicken tenders until done.
Pinch
the tendon off of each tender, being careful not to waste any meat.
Discard the tendons.
Cut tenders in 1/2-inch pieces.
Place tenders in bowl; cover and place in refrigerator while you prepare the other ingredients for the chicken salad.
In large bowl, whisk together first 6 ingredients.
(For curried chicken salad, whisk in curry powder).
Stir in chicken, peaches, celery and green onions.
Cover and chill.
Before serving, stir in almonds, if desired.
Makes 6 servings.
Calories per serving:
180.
In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. To serve, line a platter with baby spinach and carefully place shells on top. Drizzle with Ranch dressing. Nice served with chunks of crusty bread and iced mint tea.
ill center with your favorite chicken salad, if desired.
Cranberry mixture