Preheat oven to 350F (175C). Melt butter or margarine in a large saucepan. Gradually stir in flour and salt. Gradually add evaporated milk. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens. Add CHICKEN MIX, cooked rice, broccoli and mushrooms.
Put in prepared baking pan. Top with toasted almonds and paprika. Bake 30 to 35 minutes, until bubbly. Makes 8 servings.
You can’t have too many good chicken recipes!
CHICKEN CONTINENTAL
Another great one-dish meal!
1-1/2 cups CHICKEN GRAVY MIX, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
2 tablespoons grated onion
1 teaspoon salt
Dash of pepper
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1/4 teaspoon thyme
2 cups CHICKEN BROTH, page 39, thawed
2 cups CHICKEN MIX, page 39, thawed
2 cups instant rice
Preheat oven to 375F (190C). Lightly butter a 2-quart casserole. In a medium bowl, combine CHICKEN GRAVY MIX or soup, onion, salt, pepper, parsley, thyme and CHICKEN BROTH. Stir until well-blended. Add CHICKEN MIX and instant rice.
Put in prepared casserole. Cover and bake about 30 minutes, until rice is tender. Makes 6 servings.
CRUNCHY-CRUST CHICKEN
Old-fashioned goodness in a baked version.
1-1/2 cups CRISP COATING MIX, page 31
2 eggs
1 tablespoon milk
1 (2-1/2-lb.) broiler-fryer chicken, cut up
Preheat oven to 400F (205C). Lightly grease a baking sheet; set aside. Pour CRISP COATING MIX into a large plastic food storage bag; set aside.
In a shallow bowl, beat eggs and milk until blended. Rinse chicken; pat dry with paper towels. Dip each piece of chicken in egg mixture; drain briefly. Place chicken in plastic bag, shaking until coated.
Remove chicken from bag; arrange on prepared baking sheet. Cover with foil. Bake 40 minutes. Remove foil and bake 10 to 20 minutes longer until golden brown and crisp. Makes 4 to 6 servings.
CREAMY CHICKEN ENCHILADAS
Also known as enchiladas suizas, these feature a beautiful blend of flavors.
2 cups CHICKEN MIX, page 39, thawed
1 (4-oz.) can diced roasted green chiles
1 (7-oz.) can green-chile salsa
10 oz. (2-1/2 cups) shredded Monterey Jack cheese
Vegetable oil for frying
8 (6-inch) flour tortillas
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish
Preheat oven to 350F (175C). In a medium bowl, combine CHICKEN MIX, green chiles, salsa and 1 cup of the cheese. Heat oil in medium skillet. To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions. Makes 4 to 6 servings.
If you prefer not to soften the tortillas in oil, you can quickly dip them in hot water instead.
CHICKEN & HAM FOLDOVERS
An impressive dish that belies how easy it is to prepare.
6 chicken breast halves, skinned, boned
3/4 cup CRISP COATING MIX, page 31, or 3/4 cup crushed cornflakes
6 thin slices ham
6 thin slices Muenster or Swiss cheese
3 tablespoons butter or margarine, melted
1 cup CHICKEN GRAVY MIX, page 62
2 cups water
Cherry tomatoes, for garnish
Fresh basil or parsley sprigs, for garnish
On flattened breast, layer ham and cheese. Fold in half and coat.
Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking dish; set aside. Place each breast half between 2 layers of waxed paper or plastic wrap. Using a mallet or rolling pin, pound to 7” x 4”.
Pour CRISP COATING MIX or cornflakes into a pie plate; set aside. Cut ham slices and cheese slices in half. On 1 side of each flattened chicken breast, layer 1 piece of ham and 1 piece of cheese. Repeat layers. Fold chicken breast over layered ham and cheese. Brush melted butter or margarine over folded chicken breasts. Press each breast into CRISP COATING MIX or cornflakes. Arrange in prepared baking dish. Bake 30 minutes.
In a saucepan, combine CHICKEN GRAVY MIX and water. Cook and stir until smooth and slightly thickened. Pour over partially cooked chicken breasts. Cover and bake about 30 minutes longer. To serve, arrange chicken on a platter. Garnish with cherry tomatoes and basil or parsley sprigs. Makes 6 servings.
CHICKEN À LA KING
A dish truly fit for a king!
1/2 cup butter or margarine
1 cup chopped celery
1/4 lb. fresh mushrooms or 1 (4-oz.) can mushrooms
1/2 cup all-purpose flour
2 cups CHICKEN BROTH, page 39, thawed
2 cups CHICKEN MIX, page 39, thawed
1 cup milk
1/4 cup chopped pimiento
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Hot cooked rice
Slivered almonds, for garnish
Variation
For a party luncheon, serve in baked puff-pastry shells.
Melt butter or margarine in a skillet. Add celery and mushrooms. Sauté until tender. Blend in flour and simmer 1 minute. Slowly add CHICKEN BROTH. Cook 3 to 5 minutes, stirring constantly until thick.
Add CHICKEN MIX, milk, pimiento, and parsley. Simmer 10 minutes. Serve over hot, cooked rice. Garnish with slivered almonds. Makes 6 servings.
1. Melt butter or margarine in a skillet, then add chopped celery and sliced mushrooms. Sauté until tender.
2. Simmer the ingredients in chicken broth 10 minutes. Serve in baked puff-pastry shells for a luncheon or over hot cooked rice for dinner.
HAWAIIAN HAYSTACK
This popular buffet recipe is one of our most requested. It can be elaborate enough for a ladies’ luncheon or casual enough to satisfy kids at a family reunion.
2-1/2 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
1 cup CHICKEN BROTH, page 39, thawed 2 cups CHICKEN MIX, page 39, thawed
4 cups hot cooked rice
1 (9.5-oz.) can chow-mein noodles
3 medium tomatoes, sliced
1 cup chopped celery
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