3 carrots – chopped
2 celery – chopped
1 onion – chopped
1 C. flour
1 stick butter – melted
Salt/pepper to taste
Boil chicken until tender and drain (save broth from chicken). Add three cans of chicken broth. Make a paste of 1 C. flour and stick of butter. Slowly stir into broth until smooth. Add to broth. Season with garlic, and salt/pepper to taste.
Celery
3-4 pods garlic
1 large onion
1 or more bell pepper chopped
Salt and pepper to taste
Add these items to chicken and water. Bring to a boil then add:
1 heaping tbs basil
4-8 bouillon cubes (according to how lean chicken is)
1 tbs cumin
2 tbsp poultry seasoning
2 handfuls parsley
2 tbs old boy seasoning
1 large can of tomatoes
Bring to a boil and slowly boil.
Add carrots, thin egg noodles and instant rice the last 30 minutes. About 10 minutes before done add 1 cup of peas, 1 or ½ pkg of frozen okra or 1 small frozen corn, 1 pkg frozen mixed vegetables (I like the ones for stir fry), and 1 can of mushrooms.
Cool and debone chicken. Keep deboned chicken separate in a covered dish and add it to the hot soup as you ear. This will keep the chicken from becoming sticky.
Ellen Miller
½ C. onion – chopped
4 oz cheese – grated
1 19oz can chili
¾ C. corn chips
Place rice in buttered baking dish. Spread half the onios and cheese over the rice. Heat chili and pour over the rice. Top with cheese, onio, and corn chips. Bake for 25 minutes at 350 degrees.
Norma Caldwell
½ C. sliced carrots
½ C. celery
3 – 14 ½ oz cans chicken or turkey broth
2 – 16 oz cans navy beans – do not drain
4 oz can green chilies – chopped and drained
½ tbs oregano
½ tbs cumin
½ tbs black pepper
½ C. sour cream (fat free if preferred)
1 ½ C. shredded Monterey jack cheese (fat free if preferred)
Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)
1 ½ cans (large) cream of chicken soup
1 ½ cans Rotel tomatoes with green chilies
1 lb grated cheddar cheese
1 9oz bag of Tostitos
Boil chicken with diced celery and onion – any amount you want to use. After cooking chicken debone it and set aside stock for later use if you want to. To deboned chicken, add the cream of chicken soup. Rotel tomatoes and chilies. In a 9x13 baking pan, layer chicken mix, cheese and Tostitos. Repeat until all ingredients are used. Bake in oven at 350 degrees for 45 minutes. Serves 4-5 people.
Sue Hatfield
1 bell pepper – chopped
2 large onions – chopped
8 stalks celery – chopped
2 cans chicken broth
Cook chicken, debone it and save the broth. If you sue shrimp, clean and peel. Pull chicken apart making into cubes or pieces.
Roux
1 ½ C oil
1 ¾ C. Flour
Brown until almost black (very dark brown). Add vegetables and simmer for 3-4 minutes. Add chicken broth with some water. Add chicken or shrimp. Simmer for 1-2 hours.
Denese Durr
1 pkg spaghetti
1 onion – chopped
1 bell pepper – chopped
Garlic powder
1 small bottle of olives
1 can tomato soup
1 tsp mustard
1 tbs chili powder
Salt/pepper
½ lb cheese – grated
Sauté the onions and peppers. Add soup and other ingredients. Add ½ of cheese and mix well. Boil spaghetti until done, and then drain. Pour remaining cheese on top and bake until melted.
Betty Pixley
1 can veg-all – drained 16 oz
2 C. chicken – cooked and diced
½ C. milk
½ tsp thyme
½ tsp black pepper
2 pie crust – 9” thawed
1 egg – beaten (opt.)
Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust, crimp edges to seal. Slit top and brush with egg. Bake on 375 for 40 minutes.
Shelia Williams
1 3oz pkg cream cheese – softened
2 tbs margarine – melted
Add:
2 C. cooked and cubed chicken
2 tbs milk
1 tbs onion
¼ tsp salt
1/8 tsp pepper
Mix well until blended
Separate into 4 rectangles and seal perforations of 1 8oz can crescent dinner rolls. Spoon ½ cup chicken mixture onto each rectangle. Pull 4 corners of dough to center of Mixture. Seal and brush tops with butter. Dip in crushed croutons. Bake 20 minutes or until golden brown in 350 oven. Yields 4 chicken squares.
Gravy:
1 Can cram of chicken soup
½ can water
1 beef bouillon
2 C. Flour/biscuit mix
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
¼ tsp pepper
3 C. Buttermilk
1 garlic clove
Let chicken soak in buttermilk for 10 minutes. Mix dry ingredients in bowl. Roll chicken in flour mixture making sure chicken is covered with flour. Cook in hot grease until golden brown.
Gigi Angle
2 tbs soy sauce
1 tbs cider vinegar
6-8 Drumsticks
In saucepan combine honey, soy sauce, and vinegar. Cook over medium-low heat for 5 minutes stirring occasionally.
Rinse chicken and pat dry. Place on a rack in broiler pan. Heat for 15 minutes or until light brown. Turn chicken and broil another 15 minutes. Brush chicken with glaze and cook for 5-10 minutes more.
| RECIPE INGREDIENTS: | |
 | 1 chicken, cooked and deboned |
| 1 can chicken broth |
| 1 to 2 cups fast-cooking rice, cooked |
| 1 can mixed peas and carrots |
| 8 oz. shredded Mozzarella cheese |
| 1 package of snack |
| crackers |
| Chicken seasoning |
| Salt and pepper to taste |
| RECIPE INGREDIENTS: | |
| 1-1/2 lbs. skinless and boneless chicken breast |
| Salt and pepper |
| 1 cup white rice |
| One 14 oz. can tomatoes |
| 1 small onion, diced |
| 1/2 cup shredded mozzarella |
| 2 tsp. oregano |
| 1 clove garlic, minced |
| 1/2 cup grated Parmesan cheese |
