Preparation time: 4 0 0 degrees.   Cooking t ime: 45 minutes.   Boil chic k e n, l e t

cool and debone.   Chop chicken into bite -s ize.   Lay in bottom of casserole

pan.   Mix sour cream and cream of mushroom soup together and spread over

chicken.   U se 3 cups of broth ( l eftov e r f r om boiling chicken), 1/2 stick of butter, let butter melt.   Mix season mix from box of stuffing into broth.

Then blend stuffing.   Spread over top of casserole.   Bake at 400 degrees for

45 minutes.

 

 

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CHICKEN TETRAZZINI

 

 

 

 

 

1 hen

8 oz. vermicelli

1/2 c. chopped bell pepper

1 lg. chopped onion

2 cans mushroom so u p

1/4 tsp. celery salt

1/2 tsp. black pepper

1 tbsp. Worcestershire sauce

3/4 lb. Cheddar cheese, grated

 

 

Remove chicken from bone and cut in bite-size pieces.   Cook bell pepper a nd onion in 1 cup chicken broth.   C o ok vermicelli in remainder of broth real slow. Mix all in g redients.   Heat 25 minutes at 350 degrees.

 

 

------------------------ CHICKEN AND BISCUITS

 

 

 

3 tbsp. margarine

3 chicken breasts, cooked & boned

3 tbsp. chopped onion


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