Smothered Chicken

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

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

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


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


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.