Jeanette Price VaughanFamily Treasures Cut up 1 large frying chicken. Combine 1 cup flour, 1 tsp salt and pepper to taste. Heat about 1 inch of Wesson oil in large skillet. Cook all chicken pieces in flour mixture and brown in skillet, no need to cook it done. When brown, drain all grease or oil … Continue reading Smothered Chicken
Chicken
Easy Chicken Kiev
Lovie Price FombyFamily Treasures 2 chicken breasts, split2/3 cup margarine1/2 cup seasoned bread crumbs1 tsp crushed basil leaves1 tsp crushed oregano1/4 tsp salt1/2 tsp garlic1/4 cup chicken broth1/4 cup chopped parsley2 Tbsp grated Parmesan cheese1/4 cup chopped green onions Preheat oven to 350 degrees. Melt margarine. Combine crumbs, Parmesan cheese, basil oregano, salt, and garlic … Continue reading Easy Chicken Kiev
Hawaiian Rice
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bell pepper, chopped1 or 2 cloves garlic2 Tbsp cooking oil2 cans cream of mushroom soup1 (13 oz) can pineapple chunks, drained2 tsp soy sauce1 cup chicken broth1 (3 lb) chicken4 cup rice, cooked Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. … Continue reading Hawaiian Rice
Chicken Stir Fry
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz boneless and skinless chicken breasts, cut into bite-sized pieces14 oz package VIP mandarin stir-fry vegetables1 box Uncle Ben's Minute wild riceNon-stick cooking spray Cook chicken in non-stick skillet that has been sprayed with spray on medium-high heat until no longer pink and tender. Add vegetables and … Continue reading Chicken Stir Fry
Chicken Creole
Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. chicken, cooked and deboned1 onion, chopped2 bell peppers, chopped4 stalks celery, chopped1 can Rotel® tomatoes, diced with green chilies2 cans tomato soup2 cloves garlic1 bay leaf Sauté chopped vegetables in small amount of oil. Add to this everything except the chicken. Add 2 soup cans … Continue reading Chicken Creole
Easy Cassoulet
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz skinless, boneless chicken breasts 2 medium carrots, cut into 1/2 inch pieces1 medium red or green sweet pepper, cut into 1/2 inch pieces1 cup onion, chopped3 cloves garlic, minced2 (15 oz) cans white kidney beans or great northern beans, rinsed and drained1 (14 1/2 oz) can … Continue reading Easy Cassoulet
Pineapple Chicken Stir-Fry
Essie Andrews, FHS 2 whole large chicken breasts, skinned and boned3 Tbsp soy sauce1 Tbsp sherry1/2 tsp ground ginger3 Tbsp oil3 celery stalks, sliced2 red peppers, cut into strips2 onions, quartered1 (20 oz) can chunk pineapple in syrup2 Tbsp vinegar1/4 tsp salt1/4 cup water1 Tbsp cornstarch About 30 minutes before serving: Cut each chicken breast … Continue reading Pineapple Chicken Stir-Fry
SOPA
Diane Ramey 1 chicken 4 jalapeno peppers, sliced 1 package flour tortillas 1 can cream of chicken soup 1 can cream of mushroom soup 1 onion, chopped 1/2 can evaporated milk 1 block Cheddar cheese, grated Boil chicken until tender. Heat soup, onion, milk and jalapeno peppers to a boil. Take tortillas; dip into chicken … Continue reading SOPA
Smothered Chicken and Rice
Marie Jackson 1 large fryer 1 1/2 tsp salt 1/2 stick oleo 1 tsp black pepper 1/2 fresh or frozen bell pepper, chopped 3/4 cup celery, chopped 3/4 cup onion, chopped 1 1/2 cup rice 1 tsp salt 2 Tbsp Kitchen Bouquet 2 Tbsp Worcestershire sauce 3 - 4 cup boiling water In a large … Continue reading Smothered Chicken and Rice
Chickenetta
Claudine Cannon 1 frying chicken cooking oil 1 box cheese crackers seasoned salt Cut chicken into pieces. Roll crackers or blend to crumbs. Add salt to taste in crumbs. Dip chicken in oil; drain, then coat with crumbs and bake in shallow pan at 400° for 40 minutes or until done.
Shiloh To Canaan Kitchen 