Chicken In Sour Cream

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 tablespoon vegetable oil
• 1 pinch ground black pepper
• 1 pinch salt
• 1 pinch paprika
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed

Recipe

• brown chicken in oil over medium heat. place in a 9 x 13 inch greased baking dish. sprinkle with salt, pepper, and paprika to taste.
• combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. pour over chicken.
• bake at 350 degrees f (175 degrees c) for one hour, or until chicken is tender and sauce is brown.

italian marinated chicken

Ingredients

• Servings: 4
• 3 pounds skinless, boneless chicken breast halves
• 1 cup italian-style salad dressing
• 1 (12 fluid ounce) can

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place chicken in a nonporous glass dish or bowl. pour dressing over chicken and turn to coat. cover dish and refrigerate to marinate for 3 hours.
• preheat oven to grill/broil. remove chicken from marinade and grill for about 4 minutes each side to brown.
• place chicken in a deep dish and pour over the top. cover and refrigerate overnight (8 hours).
• use preferred method to cook chicken on low heat.

Teri-chester Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 teaspoon soy sauce
• 1 dash worcestershire sauce
• 1 tablespoon fresh oregano
• 1 teaspoon garlic salt
• 1 lemon, sliced

Recipe

• generously sprinkle chicken with soy sauce and worcestershire sauce. sparingly sprinkle with oregano leaves and garlic salt. place into a cooking dish on top of the lemon slices. cook in microwave on high for 5 minutes. stir and cook on high for another 5 minutes. repeat until done.
• to prepare in conventional oven: preheat oven to 350 degrees f (175 degrees c). prepare chicken. bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.

Easy Chicken Rice Casserole

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups milk
• 2 cups uncooked white rice
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 teaspoon seasoned salt

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the milk, rice, soup and seasoned salt if desired. mix well. pour mixture into a lightly greased 9x13 inch baking dish. add the chicken pieces.
• cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. uncover the dish and bake for another 15 minutes to allow the rice to brown.

Creamy Orange Chicken

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 1/2 cup flour
• 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 2 fluid ounces orange flavored liqueur, or to taste
• 1/2 cup canned mandarin orange segments, drained
• 1/4 cup chopped fresh chives
• 1/2 cup heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat olive oil in a skillet over medium-high heat. lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. stir in cointreau, oranges, and heavy cream. reduce heat to medium, and simmer until liquid has reduced by half. remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
• stir in chives, season to taste with salt and pepper.

colonel jackson's smothered chicken

Ingredients

• Servings: 4
• 1/4 cup vegetable oil, divided
• 1 red onion, cut into strips
• 1 (2 to 3 pound) whole chicken, cut into 8 pieces
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon crushed red pepper flakes
• 2 cups water
• 1 cup vinegar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat 1 tablespoon oil in a large skillet and saute onion until tender. remove and set aside.
• place flour, salt and pepper in a large, clean grocery bag. add chicken, close bag tightly and shake to coat. let sit 5 minutes. remove chicken from bag, reserving leftover flour in bag. heat remaining oil in skillet and brown chicken on all sides in hot oil. remove chicken from skillet and place in a deep roasting pan.
• preheat oven to 350 degrees f (175 degrees c).
• heat reserved flour in skillet over medium high heat, stirring constantly, to make a dark roux. slowly stir in pepper flakes, water and vinegar. finally stir in reserved sauteed onion. mix well and pour mixture over chicken.
• cover dish and bake in preheated oven for about 35 to 45 minutes, or until chicken is tender and cooked through (no longer pink inside). note: if gravy is too thick, add water to pan, a little at a time, until desired consistency is reached.

Chi Tan T'ang (egg Drop Soup)

Ingredients

• Servings: 1
• 8 cubes chicken bouillon
• 6 cups hot water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 3 tablespoons distilled white vinegar
• 1 green onion, minced
• 3 eggs, beaten

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large saucepan, dissolve bouillon in hot water. mix cornstarch with a small amount of water, and stir into bouillon. add soy sauce, vinegar, and green onion. bring to a boil, then simmer, stirring occasionally. gradually pour the beaten eggs into the saucepan while stirring. serve at once.