Quick Chicken Recipes

1. 1 can cream of chicken soup
2. 2 c. cooked chicken
3. 3/4 c. mayonnaise
4. 1 tsp. lemon juice
5. 1 c. chopped celery
6. 1/2 sm. onion, diced
7. 1/4 c. chopped pimento
8. 1/2 tsp. pecan or almond, chopped
9. 3 hard boiled eggs, chopped
10. 2 c. crushed potato chips

Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.

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1. 4 chicken breasts, boiled & deboned & broken into lg. pieces
2. 1 lg. bunch broccoli, cooked
3. 1 tbsp. lemon juice
4. 1/4 tsp. curry
5. 1 c. mayonnaise
6. 1 can cream of celery soup
7. 1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish. Then broccoli. Mix remaining ingredients and pour on top of chicken and broccoli. Cover with shredded cheddar cheese. Bake at 350 degrees for approximately 20-30 minutes.

1.  3 pounds chicken wings (16 wings)
2.  salt and pepper to taste
3.  1 1/2 cups any variety barbecue sauce
4.  1/4 cup honey
5.  2 teaspoons prepared mustard or spicy mustard
6.  2 teaspoons Worcestershire sauce
7.  Tabasco to taste, optional

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.Transfer chicken to slow cooker/Crock Pot. For sauce, combinebarbecue sauce, honey, mustard, Worcestershire sauce and if moreheat is desired…Tabasco to taste in a small mixing bowl. Pour overchicken wings. Cover and cook on low for 4-5 hours or on High 2 -21/2 hours. Serve directly from slow cooker/Crock Pot. Makes about 32appetizers.

1. 1 1/2 to 2 pounds boneless chicken tenders
2.  1 to 1 1/2 cup matchstick-cut carrots
3.  1 bunch green onions (scallions) sliced in 1/2-inch pieces
4.  1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
5.  1 can 98% fat-free cream of chicken soup
6.  2 tablespoons dry sherry (optional)
7.  salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)in the order given; stir to combine. Cover and cook on low for 7 to 9hours. Serve over rice, toast, or biscuits. Serves 6 to 8.

1. 1/4 c. chopped onion
2. 2 tbsp. chopped green pepper
3. 2 tbsp. margarine
4. 1 can cream of chicken soup
5. 1/2 c. milk
6. 1 1/2 c. cooked, cubed, chicken or turkey
7. 2 tbsp. diced pimiento

Dash red pepper cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

1. 4 Chicken breast halves, skin and excess fat removed
2. 1/4 teaspoon salt
3. 1/4 teaspon pepper
4. 1/4 teaspoon paprika
5. 1 tablespoon oil
6. 1 medium onion, chopped
7. 1 small red pepper, chopped
8. 1 clove of garlic, minced
9. 1/2 teaspoon dried rosemary leaves
10. 1 14 1/2 ounce can crushed tomatoes
11. 1 10 oz package frozen peas

Season chicken with salt, pepper, and paprika. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the Crock-pot. In a small bowl, combine remaining ingredients except the peas. Pour over chicken. Cover: cook on Low 7-9 hours (High 3-4hours) One hour before serving, add peas. Serve over rice. Makes 4 servings.

1. 3 lb. chicken
2. 1 can French onion soup
3. 1 lg. carrot
4. 1 lg. celery
5. Flour to thicken gravy
6. Water
7. 1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

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