Chicken Tortilla Casserole

4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups milk
1 onion, grated
1 to 1 1/2 cans salsa
Chicken stock from the baked chicken

1 lb grated cheese

1. Wrap the chicken in foil and bake at 400 degrees for 1 hour
2. Bone the chicken and cut into large pieces
3. Cut tortillas into 1 inch strips or squares
4. Mix soups, milk, onion and salsa
5. Grease a large shallow baking dish.
6. Place a T. or 2 of chicken stock in the bottom of the baking dish.
7. Place a layer of tortillas, then chicken, then soups. Continue layers until all ingredients are used ending with soup.
8. Top with cheese.
9. Let stand for 24 hours in refrigerator to allow flavors to blend
10. Bake at 300 degrees 1 - 1 1/2 hours. Makes 8 servings

Chicken & Stuffing Bake

400 degree oven for 30 minutes
Serves 4 - 6

4 cups Pepperidge Farm Herb Seasoned Stuffing
4 T. margarine
4 to 6 skinless, boneless chicken breast halves
Paprika
1 can (10 3/4 oz) Cream of Mushroom Soup
1/3 cup milk
1 T. chopped fresh parsley

1. Mix stuffing, 1 1/4 cups boiling water and 4 T margarine
2. Spoon stuffing across center of 3-qt shallow baking idsh. Place chicken on each side of stuffing. Sprinkle paprika over chicken.
3. Mix soup, milk and parsley. Pour over the chicken.
4. Bake covered at 400 degrees for 30 minutes or until chicken is no longer pink.

Olive Chick-ettti

This one sounds interesting. If you try it, please post a comment.

Serves 8 - 10

1 5-lb stewing chicken
1/4 cup oil or shortening
6 cups hot water
1 T. salt
1/3 cup chopped onion
1/3 cup diced green sweet pepper
2 cups sliced celery
1/2 cup diced pimiento
1 lb spaghetti
1 1/2 cup whole or pitted ripe olives
2 cups grated cheddar cheese

• Disjoint chicken and brown in hot oil. Add hot water and salt, cover and cook slowly until tender. Cool sufficiently to handle.
• Skim off excess fat.
• Remove skin and bones from chicken, leaving meat in large pieces and return to broth.
• Cook onion, pepper and celery in a little of the chicken fat until wilted and clear.
• Stir into chicken and broth, add pimiento and heat to boiling.
• Add broken spaghetti. Boil until spaghetti is tender, adding more water if needed.
• Cut some of the olives into large pieces and leave some whole.
• Just before serving, stir olives and cheese into chicken mixture and heat slowly until cheese is melted.

Broiled Chicken in Soy Sauce

I remember this recipe. I gave it to my mother back in the late '70's or early '80's. It was from a low carb diet I was on. It really is very good. I lost my copy and haven't made it for years. Might have to try it again!

2 1/2 - 3 lbs chicken pieces
1 tsp onion salt
1/2 tsp pepper
1/2 cup soy sauce
1 clove garlic, crushed
2 T. lemon juice
2 tsp sugar substitute

• Sprinkle chicken with onion salt and pepper. Place in bowl.
• Combine remaining ingredients and pour over chicken.
• Chill 3 hours turning often.
• Place chicken on rack in broiler and brush with marinade.
• Broil about 4 in from heat for 25 minutes.
• Brush with marinade several times.
• Turn once during broiling.

Barbecued Chicken

This recipe came from my Aunt Lydia Brines, Dottie's sister-in-law.

350 degree oven
4 Servings

1 frying chicken, cut into pieces
1/4 cup water
1/4 cup vinegar
3 T. salad oil
1/2 cup chili sauce or catsup
3 T Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. pepper
1 1/2 tsp. salt
2 T chopped onion

• Heat the oven to 350 degrees.
• Combine all ingredients except chicken in saucepan. Place over heat and simmer for 5 to 10 minutes.
• Place chicken in large baking pan. Pour half of the BBQ sauce over chicken and bake, uncovered for about 45 to 60 minutes.
• Baste with remaining BBQ sauce every 15 minutes during cooking.

Chicken Cacciatore

4 - 6 Servings

2 lbs. chicken parts
2 T. shortening
1- 10 3/4 oz can tomato soup
1/4 cup water
1/4 cup dry red wine or 1 T. vinegar
2 large cloves garlic, minced
1 T. oregano, crushed
1/4 tsp. salt
1/2 med green bell pepper, cut into strips
1/2 cup chopped onion

• In a skillet, brown the chicken in shortening; pour off fat.
• Add remaining ingredients and cover.
• Cook over low heat for 45 minutes; stir now and then.
• Uncover, cook until sauce thickens to desired consistency.

Chicken Divan

This is a really old wonderful classic casserole. It is good with left over turkey too, which is a good thing this time of year. There are quite a few variations on this recipe.

350 degree oven
Serve 6-8

2-10 oz pkg frozen broccoli
2 cups sliced cooked chicken or 3 chicken breasts, cooked and boned
2-10 1/2 oz cans condensed Cream of Chicken Soup
3/4 cup mayonnaise or salad dressing
1 tsp lemon juice
2 oz sharp process American Cheese, shredded (1 1/2 cup)
1 cup soft bread crumbs
1 T. butter, melted

• Cook broccoli according to package directions in salted water until tender. Drain.
• Arrange stalks in greased 12x7 1/2 x 2 in. baking pan.
• Layer chicken atop
• Combine next 3 ingredients.
• Pour over chicken.
• Sprinkle with cheese.
• Combine crumbs and butter. Sprinkle over all.

Bake at 350 degrees about 35 minutes or until heated.

Chicken Parmesan

425 degree oven
4 Servings

4 half chicken breasts, skinned and boned
2 cans (14 1/2 oz each) Italian Style Stewed Tomatoes
2 T. cornstarch
1/2 tsp. oregano or basil, crushed
1/4 tsp. hot pepper sauce
1/4 cup grated Parmesan cheese

• Place chicken in baking dish. Bake covered 15 minutes in pre-heated 425 degree oven; drain.
• Combine tomatoes, cornstarch, oregano and pepper sauce; cook, stirring constantly until sauce is thickened.
• Pour heated sauce over chicken; top with cheese.
• Bake 5 minutes, uncovered