#3349 - Parmesan Baked Chicken

(by Shirley McNevich)

1/2 cup Egg Beaters1/4 cup milk
3/4 cup fresh grated Parmesan cheese
3/4 cup 4C Italian breadcrumbs
2 tsp. oregano
1 tsp. paprika
1/4 tsp. fresh ground black pepper
1/4 cup butter (melted)
5lbs. chicken pieces

In a bowl add egg beaters and milk--whisk to mix. In a second bowl add Parmesan cheese, breadcrumbs, oregano, paprika and pepper--stir to mix. Grease two 9 x 13 cake pans to hold the chicken. Dip each chicken piece in the egg mixture, then coat in the spice mixture. Place the chicken piece in one of the pans. Repeat with all chicken pieces. Carefully drizzle the melted butter over the tops of all the chicken pieces. Bake at 375 degrees for 50-60 minutes or until chicken is done.

#3348 - Oven Baked Chicken

(by Shirley McNevich)

10 chicken pieces1 tsp. oregano
1 tsp. garlic salt
2 tsp. paprika
2 tsp. fresh ground black pepper
1 tsp. salt
1 cup flour
1/3 cup butter
1/3 cup canola oil

Add butter and canola oil to a 9 x 13 cake pan. Bake at 375 degrees until butter melts, then remove from oven and stir well. Set the pan aside. In a paper bag add oregano, garlic salt, paprika, pepper, salt and flour--close bag and shake to mix. Dip both sides of one piece of chicken in the melted butter mixture, drop it in the spice bag, close the bag and shake the bag to coat. Place the coated chicken piece on a plate. Repeat with all chicken pieces. Place all coated chicken pieces in the pan where you had the butter mixture. Bake at 375 degrees for 45 minutes, then use tongs to turn all chicken pieces and bake 10-15 minutes longer or until chicken is done.

#3308 - Hot Chicken Salad

(by Shirley McNevich)

4 cups bite sized cooked chicken pieces OR the same amount of leftover turkey
2 cups diced celery
2 cups 4C fine Italian breadcrumbs
1 cup mayo
1/2 cup milk
1/4 cup chopped onions (optional)
1/2 tsp. black pepper
1 tsp. salt
8oz. grated very sharp cheddar cheese

Spread the breadcrumbs on an UNgreased cookie sheet--bake at 350 degrees for 6-8 minutes or until golden brown. Cool completely. In a large bowl add chicken pieces, diced celery, mayo, milk, chopped onions, salt and pepper--mix well. Add grated cheese and toasted breadcrumbs--stir well. Spread the mixture in a greased glass baking dish. Bake at 350 degrees for 30-45 minutes or until heated through. Serve on bread or rolls.

#1431 -Chicken Pasta Salad

(by Shirley McNevich)

1 - 12oz. box any shape pasta (cooked according to box directions and drained)
2 cups cooked chicken (cut into bite sized pieces)
1 or 2 carrots (shredded)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 of a medium red onion (shredded)
1/2 cup chopped celery
1/2 cup (or more) honey mustard salad dressing
1 tomato (chopped)
4oz. shredded sharp cheese

In a large bowl add drained pasta, cooked chicken pieces, shredded carrots, chopped red pepper, chopped yellow pepper, shredded onion, chopped celery, chopped tomato, and shredded sharp cheese--stir. Add 1/2 cup honey mustard salad dressing--toss until coated. If too dry, add a little more honey mustard salad dressing. Refrigerate until cold.

#1382 - Chicken Zucchini Casserole

(by Shirley McNevich)

1 - 6oz. package stuffing mix
3/4 cup butter (melted)
3 cups shredded zucchini (peel before shredding)
2 cups cooked chicken (cut into bite sized pieces)
1 can Campbell's cream of chicken soup (do not add water)
1 carrot (shredded)
1/2 cup chopped onions
1/2 cup sour cream

In a bowl add stuffing mix and melted butter--stir. Reserve 1/2 cup of the stuffing mixture for later. In a separate bowl add sour cream and chicken soup--stir. Add chicken soup mixture, shredded zucchini, shredded carrots, chicken pieces and chopped onions to the stuffing mixture--stir. Pour whole mixture into a greased glass baking dish. Sprinkle the reserved stuffing mixture all over the top of the casserole. Bake uncovered at 350 degrees for 40-45 minutes.

#1370 - Six Way Casserole

(by Shirley McNevich)

1 - 5.5oz. can Carnation evaporated milk (not condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's chicken and rice soup
1 - 8oz. can mushrooms in liquid (do not drain)
1 can chow mein noodles
2 cups (or more) cooked chicken or turkey (cut into bite sized pieces)
2 slices buttered bread

Grease a casserole dish--set aside. In a large bowl add evaporated milk and cream of mushroom soup--stir. Add the can of mushrooms and its liquid--stir. Add chicken and rice soup--stir. Add chicken or turkey pieces and chow mein noodles--stir. Pour the mixture into the greased casserole dish. Cut the buttered bread into bite sized pieces and spread them evenly on top of the casserole. Bake uncovered at 350 degrees for 45 minutes or until hot.

#1182 - Creamy Chicken Soup

(by Aunt Janie [McNevich] Baronowski)

6 TBSP butter
6 TBSP flour
1/2 cup milk
1/2 cup light cream
1 tsp. parsley (fresh or dried)
3 cups chicken broth
1 cup cooked chicken (cut into bite sized pieces)
1/2 tsp. pepper

In a saucepan over low heat add butter--melt. Add flour--stir. Add milk--stir. Add light cream--stir. Add chicken broth--stir. Cook over medium heat while it get thick and starts to boil--once boiling, turn heat to low and add chicken, pepper and parsley--stir. Turn heat back to medium--stir and bring to a boil. Serve hot.

#854 - One Pot Chicken Fried Rice

(by Shirley McNevich)

1 TBSP canola oil
2 eggs
1lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can Swanson chicken broth
4 tsp. soy sauce
3 cups frozen stir fry vegetables
2 cups Minute white rice (uncooked)

In a skillet or a wok, add oil and turn heat to medium. Crack eggs into a cup--whip with a fork. Add raw eggs to the oil--stir until just starting to cook. Break cooked egg into small pieces using your spatula. Add chicken and cook/stir until chicken is browned. Add broth and soy sauce--stir and bring to a boil. Add vegetables and rice--stir, then cover the skillet or wok. Reduce heat to low and cook 5 more minutes or until chicken is done and other ingredients are hot.

#849 - Chicken and Stuffing Casserole

(by Shirley McNevich)

1 - 6oz. Stove Top Stuffing mix (for chicken)
2 cups cooked chicken (cut into bite sized pieces)
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 8oz. Velveeta cheese (cut into bite sized pieces)

Make the stuffing according to the package directions. Add the chicken, chicken soup and cheese pieces to the stuffing--stir until mixed. Spray a 2qt. casserole dish with Pam. Pour the mixture into the baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until well heated.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#703 - Egg Impossible Pie

(by Shirley McNevich)

1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1 cup cooked turkey, ham or chicken (cut into bite sized pieces)
1/4 cup chopped red peppers
1/4 cup chopped onions
1 cup shredded cheddar cheese

In a blender add milk, Bisquick and eggs--blend for 15 seconds. Grease a 9" deep pie plate. Arrange your choice of meat pieces on the bottom, and sprinkle the chopped red peppers and chopped onions on top of the meat. Add salt and pepper to your taste. Pour the Bisquick mixture on top of the peppers and onions. Place pie plate on a cookie sheet and bake at 400 degrees for 25 minutes. Remove from oven, sprinkle the cheese on top, and return to oven until cheese melts.

#672 - Easy Chicken Noodle Soup

(by Shirley McNevich)

4 cups Swanson's chicken broth
1/2 tsp. pepper
1 tsp. salt
2 medium carrots (sliced into coin shaped pieces)
1 chopped onion
2 celery ribs (chopped)
1/2 cup fresh parsley
1 cup chopped cooked chicken
1 cup uncooked extra wide egg noodles

In a large pot add broth, carrots, onion, celery, and parsley--turn heat to medium and cook until carrots are tender. Add noodles and and make sure soup is boiling--boil for 12 minutes. Add salt and pepper--stir. Add chicken and stir. If it seems too thick add a little more broth or water.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#595 - Roasted Chicken Dinner

(by Shirley McNevich)

1 Reynolds oven bag (large size - 14" x 20")
1 TBSP flour
1 tsp. garlic salt
1lb. baby red potatoes (washed)
1 - 8oz. package peeled baby carrots
2 stalks celery (chopped)
1 medium onion (chopped)
1 - 4lb. or 5lb. whole chicken
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1/2 cup water

Preheat oven to 350 degrees. Open the oven bag. In a bowl add the flour, 1 tsp. paprika, 1 tsp. garlic salt, 2 tsp. salt, 1 tsp. pepper--stir with a spoon. Place oven bag in a 9 x 13 baking dish. Open the end of the bag and spray the inside with Pam. Add the carrots, celery, onion and potatoes to the bag. Sprinkle some of the spice mixture over all of the vegetables. Spray the chicken with Pam and place it carefully inside the bag in the center of the vegetables. Sprinkle the rest of the spice mixture on the chicken and rub where necessary to make it stick. Carefully pour the 1/2 cup water into the bottom of the bag. Close the oven bag with the tie provided in the oven bag box. Use a sharp knife to poke 6 slits in the top of the bag--YOU MUST MAKE SLITS or the bag will burst. Bake at 350 degrees for 90 minutes or until tender.

#593 - Chicken Cordon Bleu

(by Shirley McNevich)

4 boneless/skinless chicken breasts
4 slices deli baked ham
4 slices deli swiss cheese
2 TBSP canola oil
1 - 10.75oz. Campbell's cream of broccoli soup
1/3 cup milk
1/4 cup chopped onion
salt and pepper to taste

Use a meat tenderizer to pound the chicken to 1/4" thick. Place a slice of ham on each piece of chicken. Place a cheese slice on the top of each piece of ham. Roll all three together from the bottom and secure with toothpicks. Add canola oil and chopped onion to a 10" skillet--salt and pepper to taste and cook chicken pieces on medium heat. Turn chicken while cooking so all sides get browned. Leave the cooked chicken in the skillet, turn heat to off and spoon out any leftover fat/oil (you can also use a paper towel to soak it up). In a bowl add the broccoli soup and milk--stir. Pour the soup mixture in the skillet with the chicken. Turn heat to medium and cook until it starts to boil--turn chicken once or twice while cooking. When soup starts to boil turn heat back to low and put a lid on the skillet. Simmer for 10 minutes or until chicken is tender.

#549 - Oriental Noodle Soup

(by Shirley McNevich)

1 medium chopped onion
2 cups water
2 - 14.5oz. cans low salt chicken broth
2 cups frozen stir fry vegetables
1 package Oriental flavor ramen noodles
2 cups chopped cooked chicken

Coat a medium saucepan with Pam cooking spray. Add chopped onion and cook on medium a few minutes until softened. Add chicken broth and 2 cups water--stir, then bring to a boil. Add stir fry vegetables, chicken, ramen noodles and the flavor packet from the noodles--cook and stir until noodles are tender and vegetables are hot.

#547 - Pizza Chicken

(by Shirley McNevich)

1 envelope Shake 'n Bake barbeque glaze chicken or pork
1 tsp. oregano
2 1/2 lbs. chicken pieces (thighs, legs, breasts, etc.)
3/4 cup shredded mozzarella cheese

Use the shaking bag inside the box of Shake 'n Bake--add envelope of Shake 'n Bake and oregano to the bag. Prepare, coat, and cook chicken according to box directions. 5 minutes before chicken is done, sprinkle the mozzarella cheese over the tops of the chicken pieces and return to oven until cheese is melted.

#313 - Country Herb Roasted Chicken

(by Shirley McNevich)

2 1/2 - 3lb. chicken cut up into serving pieces
1 envelope Lipton savory herb and garlic soup mix
2 TBSP water
1 TBSP olive oil OR canola oil

Preheat oven to 375 degrees. In a 13 x 9 x 2 baking pan, arrange chicken pieces. In a small bowl, combine soup mix, water and oil. Brush the mixture on both sides of each chicken piece. Bake at 375 degrees for 45 minutes or until chicken is done.

#196 - Chicken Divan

(by Nancy [Wynn] Swank - friend)

2 - 10oz. packages frozen broccoli (thaw boxes in warm water)
2 cups bite sized pieces cooked chicken
2 cups sliced water chestnuts
2 cans Campbell's Cream of Chicken soup
1 cup light Hellman's mayo
1 tsp. lemon juice
1/2 tsp. curry
1/2 cup shredded sharp cheese
1/4 cup buttered bread crumbs (butter the bread, then slice into crumbs)

In a large greased casserole, add broccoli, chicken, water chesnuts. In a separate bowl, stir together the soup, mayo, lemon juice, and curry. Pour this mixture over the chicken. Add shredded cheese to the top. Add buttered crumbs on top of the cheese. Bake at 350 degrees for 25-30 minutes.