chicken and continue cooking until fork- t ender, about 2 to 3 minutes.   Serve

over rice.   Serves 4 t o 6.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- LUNCHEON CHICKEN CASSEROLE

 

 

 

1 1/2 c. ch i cken, coo k ed and cut in bite size p ieces

1 c. celery, chopped

2 tbsp. onions, minced

3/4 c. mayonnaise

1 1/2 c. rice, cooked

1 can cre a m of chic k e n soup

1 c. S p eci a l K ce r e al (or cornfl a kes, crushed)

1/4 c. almonds

2 tbsp. margarine, melted

 

 

Cook rice as directed on box.   Drain.   Combine celery, onion, chicken, rice, mayonnaise and soup in 2-quart baking dish.   Mix well.   Mix ma r garine, almonds a n d Special K.   Top the chick e n m ixture.   Bake, uncovered, at 325 degrees f o r 30 to 40 minutes.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- MARINATED CHIC K EN BREASTS

 

 

 

6 very sm. whole chicken breasts, boned, or 3 lg. ones cut in half

3 med. cloves garlic, crushed

1 1/2 tsp. salt


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