INGREDIENTS:
•
4 (4 ounce) boneless,
skinless chicken breasts
•
2 cups crushed corn
flakes cereal
•
1 teaspoon dried Italian
seasoning
•
1 teaspoon salt
•
1/2 teaspoon pepper
•
1/2 teaspoon paprika
•
1 large egg, beaten
•
1/4 cup Dijon mustard
DIRECTIONS:
Preheat oven to 350 degrees.
Stir together crushed corn flakes, dried
Italian seasoning, salt,
pepper and paprika.
Whisk together egg and
mustard until well blended.
Coat all sides of chicken with egg mixture,
and dredge in corn flakes mixture.
Arrange chicken on a lightly greased wire
rack on a baking sheet.
Bake
for 20 to 25 minutes or until
chicken is done.
Serves 4
Chicken Tetrazzini
INGREDIENTS:
•
4 cups chopped
cooked chicken breast
•
1/2 cup chicken broth
•
1 (10 3/4 ounce) can
Cream of Mushroom soup
•
1 (10 3/4 ounce) can
Cream of Chicken soup
•
1 (10 3/4 ounce) can
Cream of Celery soup
•
1 (8 ounce) container
sour cream
•
1 (6 ounce) can sliced
mushrooms, drained
•
1/2 cup (2 ounces)
shredded Parmesan cheese
•
2 cups (8 ounces)
shredded Cheddar cheese
•
1 teaspoon pepper
•
1/2 teaspoon salt
•
1 (16 ounce) package
vermicelli
DIRECTIONS:
Preheat oven to 350 degrees.
Prepare vermicelli
according to package directions; drain.
Return to pot, and toss
with chicken broth.
In a large bowl stir together chopped cooked
chicken, Cream of Mushroom soup,
Cream of Chicken soup, Cream of Celery soup,
sour cream, sliced mushrooms,
shredded Parmesan cheese, salt and pepper.
Add vermicelli, and toss well.
Spoon mixture into 2 lightly greased 11 inch x
7 inch baking dish.
Sprinkle evenly with Cheddar cheese.
Bake, covered, for 30 minutes.
Uncover and bake 5 more minutes or until cheese
is melted and bubbly.
Serves 12
Note:
Freeze unbaked casserole
up to 1 month, if desired.
Thaw casserole overnight
in refrigerator.
Let stand 30 minutes at
room temperature, and bake as directed
Chicken and Bow
Tie Pasta
INGREDIENTS:
•
1 quart water
•
8 ounces uncooked bow
tie pasta
•
4 skinned and boned
chicken breasts, cut into bite-size pieces
•
1 cup chicken broth
•
1 celery rib, chopped
(about 1/2 cup)
•
1 small onion, chopped
(about 1/2 cup)
•
1 (10 3/4 ounce) can
Cream of Mushroom soup
•
1 (8 ounce) package
Cheddar cheese, cubed
•
chopped fresh parsley
DIRECTIONS:
Bring 1 quart salted
water to a boil in a large pot.
Add chicken, and cook 12
minutes or until done.
Remove chicken from
water with a slotted spoon.
Add pasta to water in
and cook 10 minutes or until tender; drain.
Keep warm.
Heat 1/4 cup broth over medium-high heat in a
large pot.
Add celery and onion, and cook 5 minutes or
until tender.
Stir in chicken, soup, cheese, and remaining 3/4
cup chicken broth,
stirring until cheese is melted.
Toss with pasta.
Garnish, if desired.
Serve immediately.
Serves 4
