___________________________________________________ M EXICAN CHICKEN Pamela Jones ___________________________________________________ 1 cooked and deboned chicken 1 large can cheese whiz 1 can Rotelle drained 1 can chicken soup 1 bag Fritos DIRECTIONS: until bubbly. __________________________________________________ C ORNBREAD DRESSING Debra Chandler ___________________________________________________ 1 1/2 to 2 c. chopped onions 1 1/2, 2 c. diced celery 1/2 stick margarine 2 skillets cornbread of your own recipe Broth of turkey or chicken 2 tsp (at least) poultry seasoning 2 tsp (at least) of sage 2 eggs, beaten into mixture Salt and pepper DIRECTIONS: MCook cornbread until done. Mix crumbled cornbread, chopped onions, celery, butter, poultry seasoning, sage, soup, two eggs, beaten in mixture add salt and pepper. Add broth from turkey or chicken or can broth put in pan. Cook at 400° until brown. Recipe makes enough for big crowd. __________________________________________________ C HICKEN AND RICE Margie Jarrell ___________________________________________________ 1 can(10 1/2 oz) cream of mushroom soup 3/4 c. of long grain rice 1 can (4oz) sliced mushroom 1 env, dehydrated, onion soup mix 2 chicken breasts, split in half 1 soup can of milk DIRECTIONS: H eat oven to 350°. Mixed mushroom soup with milk, reserve 1/2 cup of the mixture. Mix remaining soup mixture with rice, mushrooms (including liquid) and half of onion soup mix. Pour into oblong baking dish. Place chicken breast on top. Pour reserved soup mixture over chicken breasts and sprinkle remaining onion soup mix. Cover and bake for one hour, uncover and bake for 15 minutes longer. __________________________________________________ L IGHT SOUR CREAM, CHICKEN ENCHILADAS Janie Binkley ___________________________________________________ 1 c cream of chicken soup
1 (8 oz) light sour cream AND 1 (8 oz) nonfat plain yogurt 1(10 3/4 oz) can of condensed cream of chicken soup (4.5 oz) chopped green chilies
10 (8 inch) flour tortillas 2 c. cooked chicken breast
6oz (1.5 c.) shredded cheddar cheese.
1/2 c. sliced green onions
DIRECTIONS: Heat oven a 350°. Combined sour cream, yogurt, soup, & chilies. Spoon about 3 tbsp. sour cream mixture down center of each tortilla. Reserve 1/2
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