1/2 cup chopped celery
1/2 cup chopped green
2 tablespoons butter
2 cans (10 3/4 ounces
each) condensed cream of chicken soup,
1 cup milk
1/4 teaspoon pepper
cubed cooked chicken
1 jar (6 ounces) sliced
1/4 cup diced pimientos
6 slices bread,
toasted and halved
In a large skillet, saute celery and green
pepper in butter until crisp-tender.
Stir in the soup, milk and pepper.
Add the chicken, mushrooms and pimientos.
Reduce heat; simmer, uncovered, for 4 to 6
minutes or until heated through.
Serve over toast.
6 boneless skinless
chicken breast halves (4 ounces each)
1 cup Italian salad
1 tablespoon all-purpose
1 teaspoon Italian
1/2 teaspoon garlic
1/4 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons olive oil,
1 tablespoon butter
1/2 cup chicken broth
additional chicken broth
1/2 cup marsala wine or
unsweetened apple juice
1 pound sliced fresh
1/2 cup minced fresh
Preheat oven to 350 degrees.
Flatten chicken to 1/2 inch thickness.
Place in a large resealable plastic bag; add
Seal bag and turn to coat.
Refrigerate for 8 hours or overnight.
Drain and discard marinade.
Combine the flour, Italian seasoning, garlic
powder, paprika and pepper;
sprinkle over both sides of chicken.
In a large non-stick skillet coated with cooking
spray, cook chicken in 1 tablespoon oil and
for 2 minutes on each side or until browned.
Transfer to a 13 inch x 9 inch baking dish
coated with cooking spray.
Gradually add broth and wine to skillet,
stirring to loosen browned bits.
Bring to a boil; cook and stir for 2 minutes.
Strain sauce; set aside.
In the same skillet, cook mushrooms in remaining
oil for 2 minutes; drain.
Stir sauce into mushrooms; heat through.
Pour over chicken; sprinkle with parsley.
Bake, uncovered, for 25 to 30 minutes or
until chicken juices run clear.
Asparagus Chicken Stir-Fry
1/2 cup cut fresh
asparagus (1 inch pieces)
2 teaspoons cornstarch,
1 egg white
3/4 pound boneless
skinless chicken breast, cubed
2 teaspoons vegetable
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons granulated
2 green onions, chopped
1 cup hot cooked rice
Place asparagus in a steamer basket; place in a
saucepan over 1 inch of water.
Bring to a boil; cover and steam for 5 to 7
minutes or until crisp-tender.
Drain and keep warm.
In a small bowl, combine 1 teaspoon cornstarch
and egg white until smooth.
Add chicken and toss to coat.
In a large non-stick skillet or wok, stir-fry
chicken in oil for 4 to 5 minutes
until no longer pink.
Place the remaining cornstarch in a small bowl;
stir in the broth, soy sauce and sugar until
Gradually add to the pan.
Bring to a boil; cook and stir for 1 minute or
Stir in the cashews, onions and asparagus.
Serve over rice.