___________________________________________________ L ELA POTOMAC’S CHICKEN DIVAN Annelise Tagatauli ___________________________________________________ 2 (10-12 oz) pkgs frozen broccoli 2 cups chicken, cooked and chopped 2 cans cream of chicken soup 1 cup mayonnaise 1 cup milk 1 T lemon juice ½ tsp curry powder 8 oz grated cheese DIRECTIONS: Cook and drain broccoli. Place broccoli in the bottom of a 9x13 dish. Layer chicken over broccoli. Mix together the soup, mayonnaise, milk, lemon juice, and curry powder. Pour over broccoli and chicken. Bake at 350 degrees for 45 minutes. During the last 10 minutes of baking, cover with grated cheese. Serve over cooked rice. ___________________________________________________ L EMON CHICKEN WITH MUSHROOMS Mary Ellen Lewis ___________________________________________________ 2 (4 oz each) boneless chicken breasts 3 T all purpose flour 1 tsp butter 1 tsp olive or vegetable oil 1 cup sliced mushrooms 1 cup mushrooms 1 clove minced garlic ½ cup canned chicken broth 2 T fresh lemon juice 2 T white cooking wine 1 tsp parsley, chopped ⅛ tsp white pepper Dash of salt DIRECTIONS: Dredge chicken in flour. Combine butter and oil in a skillet. Heat until butter melts. Add chicken breast. Cook 2-3 minutes on each side until lightly browned. Transfer to a plate. Set aside. In the same skillet, combine mushrooms and garlic. Saute 1-2 minutes until mushrooms soften. Sprinkle it with remaining flour. Stir quickly to combine. Add broth and stir. Add lemon juice, wine, parsley, pepper, and salt. Bring to a boil. Reduce heat and simmer, stirring frequently until mixture thickens. Return chicken breasts to skillet and cook until heated through (1-2 minutes). (makes two servings) __________________________________________________ C ROWD PLEASING CHICKEN TETRAZZINI Patrice Empson ___________________________________________________ 3–4 chicken breasts 16 oz sour cream 2 10 1/2 ounce cans of cream celery soup 1 lb thin spaghetti – cooked 1 stick of butter melted 2 c. coarse shredded cheddar cheese 1/2 c. reserved chicken broth Salt, pepper, or nature seasoning DIRECTIONS: Boil chicken breast until done and allowed to cool in broth then shred. Combine sour cream, soups, butter noodles, 1/3 of cheese and broth. Stir well. Add shredded cheese and stir well blended. Add salt and pepper to taste or nature seasoning. Cover and cook at 350° until bubbling for approximately 45 minutes. Top with remaining cheese covered to allow cheese to melt. Can be prepared and refrigerated, add cook time to approximately one hour. for 10 mins.
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