Salt & pepper to taste

Sliced fresh mushrooms

 

 

Melt stick of butter in skillet.   Wash and dry chicken.   Fr y c h i cken i n bu tt e r until golden brown.   Take chic k e n out and sprinkle with thyme.   Saute mushrooms in butter.   Return chicken to skillet with mushrooms and pour cream over these.   Cook until c ream thickens and turns brown.   This is

delicious served with a rice c a s serole and green bean casserole.

 

 

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

------------------- - ---------------- CHICKEN CASSE RO LE

 

 

 

1 can Rotel tomatoes with chilies

1 can cre a m of mushroom soup

1 sm. Velveeta c h eese, diced

1 sm. onion, sauteed

1 stick margarine

1 whole ch i cken

1 c. Cheddar cheese

1 pack spaghetti

 

 

Boil chic ke n and take off bo n e .   In the same water, boil spaghetti and dra i n, but do not rinse.   Mix all ingredients together, except Cheddar cheese.   Bake

at 350 degrees until Velveeta cheese is melted and hot.   Garnish with

Cheddar c h eese and serve.

 

 

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

------------------- - ---------------- CHICKEN SPAGHETTI

 

 

 

5 chicken breasts


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