You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.
- fat from cleaned raw chicken
- whipping cream
- flour
- medium onion
- chicken
Serve with Ranch dressing as a dipping sauce or use your favorite dipping sauce.
- egg
- milk
- Progresso Italian Bread Crumbs
This is a good beginner cooking guide.
- Oil for frying
- canned milk
- flour
- frying chicken
Not a true Chicken Parmesan…but my kids love it!! Oh, so do I.
You can offer the Ragu Sauce as an additional sauce for the garlic pasta…but it is great without it. Personally I like Prego Meat/Mushroom sauce.
Recipe calls for 9 patties, this recipe very easily adjusts to any number of patties.
- Pasta
- mozzarella cheese
- Jarred Spaghetti Sauce
- olive oil
- Water
- Breaded frozen chicken patties
- canola oil
- finely crushed rice chex or dried breadcrumbs
- garlic powder
- Italian seasoning herb blend
- black pepper
- low-sodium chicken broth
- tbls fresh lemon juice
- butter
- tbls chopped fresh parsley
- Read more at http://www.aroundmyfamilytable.com/2014/01/chicken-scallopine/#bTW2Fjwlpk3KDopD.99
An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.
- margarine
- sliced mushrooms
- sour cream
- cream of chicken soup
- salt
- pepper
- oregano
- -
- cream of chicken soup
- light cream
- grated cheese
Serve with Fiesta Rice in this book.
- Pace Thick & Chunky Picante Salsa
- Campbell's Condensed Cheddar Cheese soup
- each 8-inch Flour tortillas
This is a basic guide line for the beginner cook.
- As many chicken breast halves as you have people to serve.
- Garlic salt OR Marinade
If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
- low-fat buttermilk
- egg white
- boneless skinless chicken breasts
- all-purpose flour
- salt
- garlic powder
- dried oregano leaves
- chili powder
- baking powder
- -2 tablespoon olive oil
I think it has another name, but Melanie’s kids gave it this one.
- chicken breasts
- italian seasoning
- cream cheese
- cream of chicken soup
- cream of mushroom soup