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

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

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.