Crispy   Oven   Chicken

 

 

 

 

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

 

 

 

              

     

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