Hot Chicken Salad

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

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

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 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