Marie RamseyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Cup chicken breast, cooked1 can cream of chicken soup1 cup celery, diced1/2 tsp salt2 tsp onion, minced1/4 tsp papper1 Tbsp lemon juice2 cup potato chips, crushed Mix all ingredients and put in casserole dish and top with 2 cups crushed chips. Bake for 30 minutes at 350 … Continue reading Hot Chicken Salad
Chicken and Poultry
Mom’s (Mary Edwards) Chicken Salad
Kathy TettletonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Chicken (boil, skin, debone, and cut into bite size pieces); chicken breast can be used if preferred; save broth from chicken1 cup brown rice in chicken broth; cool rice to room temperatureGreen onions, chopped1 head cauliflower and 1 bunch broccoli, blanch, cool, and break into bite size … Continue reading Mom’s (Mary Edwards) Chicken Salad
How to Make Granny’s Chicken and Dumplings – Heirloom Recipe – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cook https://youtu.be/xvwvtxfddjI Ingredients: 1/4 cup - Real butter 8 - Chicken tenders (a little over a pound of chicken breast) 3 - Chicken thighs (or other bone-in, skin-on chicken pieces) 1 tablespoon - Real lemon juice 1 tablespoon - Real honey 1 - Whole chopped onion (about 1 … Continue reading How to Make Granny’s Chicken and Dumplings – Heirloom Recipe – The Hillbilly Kitchen
Chicken (Consommé)
Frankie HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Take skinless and boneless chicken breasts, cut in strips. In large skillet brown in grease, when slightly brown remove from skillet and brown some flour. Use consommé beef instead of water. Simmer about 1 hour. Serve with creamed potatoes or dry rice. (If consommé is to strong, … Continue reading Chicken (Consommé)
Hot Chicken Salad
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 cup chicken, cooked and chopped3/4 cup mayonnaise1 tsp saltDash black pepper1/2 cup cheese, grated2 cup celery, chopped1/4 cup onions, chopped4 eggs, hard boiled and chopped1 can cream of chicken soup2 Tbsp bell pepper, chopped1 small jar pimento Combine all ingredients and pour into a greased casserole dish. … Continue reading Hot Chicken Salad
Chicken Casserole
Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cans boned chicken6 to 8 oz spaghetti cooked1 can cream of mushroom soup1 can mushrooms1/4 cup Pet® milkCheese3 or 4 tbsp butter Combine all, mixing in some chunks of cheese. Then lay pieces of cheese and butter on top. Place in oven until mixture is hot … Continue reading Chicken Casserole
Mexican Chicken Casserole
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cup (40 chips baked Tostitos®, crushed1 lb boneless and skinless chicken breasts, cooked and cut into small pieces1 cup salsa1 can Rotel® tomatoes1 small onion chopped1 can reduced fat cream of mushroom soup1 can reduced fat cream of chicken soup6 oz reduced fat Cheddar cheese Line the … Continue reading Mexican Chicken Casserole
Chicken Pot Pie
Lori TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 chicken, boiled and deboned1 onion2 to 3 stalks celery2 cans cream of mushroom soup2 cans Veg-All®2 cups milk2 tsp margarineFrozen pie crust or biscuits Sauté onion and celery in margarine. Add the rest of the ingredients and season with salt and pepper. Cook until hot. If … Continue reading Chicken Pot Pie
Chicken Tetrazzini
Carol Larsen Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/4 cup spaghetti, broken and uncooked1 1/2 cup chicken, diced and cooked1/4 cup pimento, diced1/4 cup green pepper, chopped (optional1/2 cup onion, chopped1 can cream of mushroom soup1/2 cup broth or water1/2 tsp salt1/8 tsp pepper1 3/4 cup Cheddar cheese, grated1/2 cup slivered almonds (optional) … Continue reading Chicken Tetrazzini
Chicken and Dumplings
Kay Shirey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Chicken or hen2 cups self-rising flour1 1/2 cup milkSalt and pepper to taste Simmer chicken until tender in enough water to keep covered. Add salt and pepper to taste (approximately 1 1/2 teaspoons salt and 1/2 teaspoons pepper). Remove chicken from broth, debone. Combine flour and … Continue reading Chicken and Dumplings
