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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Favorite Chicken Recipes


















Favorite Chicken Recipes
Here are a few of our family's favorite chicken recipes.

Chicken Alfredo with Broccoli Recipes

Ingredients
6 oz. uncooked fettuccine
1 c. fresh or frozen broccoli flowerets
2 T. butter or margarine
1 lb. chicken breasts, cubed
1 (10-3/4 oz.) can mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. freshly ground pepper

Directions
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet, over medium heat, heat butter and chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
Serves 4.
Linda

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Chicken with Dressing Casserole Recipe

Ingredients
1 (8 oz.) pkg. herb seasoning/stuffing dressing mix
1 (10-1/2 oz.) can cream of mushroom soup
2 c. chicken broth
2-1/2 c. chicken, cooked and diced
2 eggs, well beaten
1/2 c. milk

Directions
Toss stuffing mix with half can of soup, chicken broth, chicken, and beaten eggs. Spread mixture in a 11 x 7 x 1-1/2 baking pan. Combine remaining half can soup with milk; pour over mixture. Cover with foil. Bake at 350 degrees for 45 minutes or til set. Serves 6-8.
Linda

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Southwestern Chicken Spaghetti Recipe

Ingredients
1 can Leseur peas, drained
1 chicken cooked - reserve broth
3 large onions chopped
1 (12 oz.) can Rotele tomatoes with chilis
1 stick of butter
1 large green pepper chopped
1 lb. of sharp cheese shredded
1 (8 oz.) box of thin of vermicelli or angel hair

Directions
Salt chicken. Place in large pot. Cover with water. Cook until tender. Cut chicken into bite size pieces when done. set aside. Put the butter in a skillet and add chopped bell pepper and onion. cook until tender. While this is cooking put spaghetti into chicken stock and cook until done. drain and place in a large bowl. When peppers and onions are done, add them. add drained peas, chicken, tomatoes, shredded cheese, black pepper to taste and about 1 to 2 teaspoons of salt. Mix well. Add 12 oz. of chicken broth and mix well. Place in a 13 by 9 by 2 baking dish. Bake it at 350 degrees until bubbly.
Linda

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Chicken Vegetable Casserole

Ingredients
1 can cream of potato soup
1 c. milk
1/2 tsp. season salt
2 c. chicken, cooked and cubed
1 (16 oz.) bag frozen broccoli, cauliflower, carrot, combination, thawed and drained
1 c. Cheddar cheese, shredded
1 small can Durkee fried onions

Directions
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Place mixture in 8 x 12-in. baking dish. Bake covered at 375 degrees for 20 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes longer.
Linda










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