CHICKEN CASSEROLE
1 8oz pkg noodles
3 cups diced cooked chicken
Page 36 of 245 Crockpot Recipes
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1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated charp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp. melted butter
1/2 tsp. basil
Cook noodles according to pkg directions and drain and rinse thoroughly. In a large bowl, combine remaining ingredients with noodles until well mixed. Pour mixture into greased crockpot. COver and cook on low for 6-8 hours or high 3-4 hours.
Serves 6
CHICKEN CACCIATORE IN CROCKPOT
Place cut up chicken in slow cooker/Crock Pot, cover with one large undrained can of cut-up tomatoes, one cut-up onion, one cut-up green pepper, minced garlic (to taste), one Tbs. Italian herbs, red pepper flakes to taste. (I add mushrooms if I have them!) Cook all on low 6-8 hours until falling apart. Serve over hubby’s favorite pasta, sprinkling more pepper flakes (if you dare!) and plenty of Parmesan cheese over it!
BROCCOLI DIP
* 1 pkg.(10oz) frozen chopped broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.
BARBEQUE BEEF STEW
* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours.
Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
TARRAGON CHICKEN
2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste
2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter. Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season
with salt and pepper. Return chicken to pan and heat through. Sauce should be only slightly thick.
HERBED CHICKEN
1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage.
Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield: 4 servings.
CHINESE STYLE FRIED CHICKEN
2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
–SAUCE–
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.
CHICKEN CRESCENT ALMONDINE
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
–TOPPING–
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.
Pork With Vegetables And Cashews
1 pound boneless fresh pork shoulder — cut into 3/4″ cubes
1 medium onion — sliced and separated into rings
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 10-oz package frozen peas
8 ounces fresh mushrooms — sliced
1 tablespoon cornstarch
2 tablespoons cold water
2 ounces canned pimiento — sliced
1 cup salted cashews or peanuts
Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes.
Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired.
Per Serving (excluding unknown items): 548 Calories; 34g Fat (54.5% calories from fat); 34g Protein; 29g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1147mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
THYME CHICKEN
4 boneless chicken breasts
1/2 pt. whipping cream
1 stick butter
Thyme
Salt & pepper to taste
Sliced fresh mushrooms
Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out
and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.
CHICKEN CACCIATORE
4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it “hugs” chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.
LEMON-TARRAGON CHICKEN
2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon.
In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly.
Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.
LOU’S LUCKY CHICKEN AND MACARONI
1 lb. chicken, cubed
1 lb. spiral macaroni
1 pkg. frozen, chopped broccoli
1 can mushroom pieces
2 sticks margarine
Garlic powder to taste
Cook and drain macaroni. Set aside. Cook broccoli according to directions. Drain and set aside. Fry chicken cubes. Add chicken, broccoli, mushrooms, and melted margarine to macaroni and season to taste with salt, pepper, and garlic powder.
CHICKEN STIR-FRY FEAST
1 c. raw Uncle Ben’s original converted brand rice
1 lb. boneless, skinless chicken breasts
3 tbsp. cornstarch, divided
3 tbsp. soy sauce, divided
3 tbsp. dry sherry, divided
1 lg. clove garlic, minced
4 tbsp. peanut oil or safflower oil, divided
1 lg. carrot, julienned
1 lg. green or red bell pepper, cut into strips
1 lg. onion, sliced
1/4 lb. fresh mushrooms, sliced
Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes.
Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir in remaining soy sauce. Serve over rice. Makes 4 servings.
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
CRUNCHY CHICKEN CASSEROLE
2 cans boned chicken, drained
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
Spanish Mushrooms
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast.
Russian Stewed Chicken
Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then serve hot on a large platter.
Crespelle Alla Modenese
Ingredients:
6 to
8 mushrooms
2 tbsp. butter
8 crepes, not sweet
1 cup ricotta
1 egg yolk
salt and pepper, to taste
1 cup medium white sauce
pinch of nutmeg
2 to
3 tbsp. Parmesan cheese
Instructions:
Preheat the oven to 375 degrees.
Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms.
Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden.
Broccoli-Rice Quiche
2 C. hot cooked rice
4 Oz. grated Cheddar cheese — (4 to 5)
3 eggs
1 Tsp. salt
1/2 C. chopped onions
1 Pkg. frozen chopped broccoli — (10 oz.)
2 Tbsp. milk
1/2 Tsp. pepper
1 Can sliced mushrooms — (4 oz.) drained
Cook rice according to directions. Combine rice, cheese, slightly beaten eggs and salt. Press mixture firmly into greased dish. Set aside. Defrost broccoli in package. Microwave 4 minutes on High. Place broccoli in 1 1/2 quart casserole; add onions to broccoli. Microwave 6 to 8 minutes on High. Let stand 3 minutes covered. Drain broccoli. Beat remaining egg slightly. Stir in milk, pepper, mushrooms and remaining salt; add to broccoli and mix well. Spoon into rice quiche shell. Microwave 8 to 10 minutes. Sprinkle with remaining cheese. Microwave 20 seconds on High, if necessary, to melt cheese. Makes 6 servings. (Use 10-inch quiche dish.)
Stuffed Mushrooms
24 mushrooms; medium
2 tablespoons margarine
1/4 cup onion; chopped, 1 medium
2 tablespoons white wine; dry
1/4 cup bread crumbs; dry
1/4 cup cooked smoked ham; fine chop
2 tablespoons parsley; snipped
1 tablespoon lime juice
1 clove garlic; finely chopped
1 teaspoon oregano leaves; dried
1 dash pepper
1/2 cup monterey jack cheese,shredded
Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
Shrimp And Scallops A La Leo
2 ounces butter
1 clove garlic — finely chopped
1/2 cup chopped scallions
1 pound raw medium-size shrimp — peeled & deveined
1 pound raw bay scallops
1 pound white mushrooms — washed with lemon
— and water
1 lemon — juice of
4 ounces dry vermouth
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 1/2 ounces brandy
Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
CHICKEN AND WILD RICE
1 (6 oz.) pkg. Uncle Ben’s wild rice (original)
1 can cream of chicken soup
1 can cream of celery soup
1 can mushrooms
1 whole chicken, cut up
1 pkg. Lipton’s onion soup mix
Butter a 13 x 9 inch pan. Mix together rice, soup and mushrooms and spread in bottom of pan. Place chicken pieces on top of rice mixture and sprinkle with onion soup mix. Cover with foil and bake at 350 degrees for about 1 1/2 hours. Serves 4-5.
Beef Stroganoff
1 Medium Onion, Minced
Pepper And Paprika
2 Pounds Round Steak
2 Tablespoon Worcestershire Sauce
Butter Or Oil
8 Ounce Tomato Sauce
1/2 Pounds Mushroom
2 Cups Sour Cream
Onion And Garlic Salt
Saute onions in butter until golden brown. Cut meat into narrow strips. Add meat to onions. Cover and simmer 1 1/2 hours. Add mushrooms, onion and garlic salt, pepper, paprika and worcestershire sauce. Simmer until meat is tender, about 15 minutes. Stir in sour cream before serving. Serve over wide egg noodles.
Zucchini Pizza
1 1/2 pounds zucchini
1 teaspoon salt
3 large eggs
1/2 cup flour
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
pepper
olive oil
1 cup tomato sauce
PIZZA TOPPINGS:
mushrooms
mozzarella, etc.
Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.
Preheat oven to 350 degrees. Grease a 9×13 pan.
Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.
Can also be made in a jelly roll pan.
CHICKEN BROCCOLI VEGETABLE SAUTE
2 tbsp. margarine, divided
4 skinless, boneless chicken breast halves (about 1 lb.)
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell’s cream of broccoli soup
1/3 c. milk
1/8 tsp. pepper
In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. In same skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5 minutes, stirring often. Stir in soup, milk and pepper. Heat to boiling. Return chicken to skillet. Reduce heat to low; simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time: 10 minutes. Cooking time: 20 minutes.
ORIENTAL CHICKEN
1/2 c. butter
1/2 c. flour
1 tbsp. salt
1 c. cream
3 c. milk
2 c. chicken stock
2 c. cubed chicken
1/2 c. sauteed sliced mushrooms
1/2 c. blanched almonds
1 c. sliced water chestnuts
1/4 c. pimento strips
1/4 c. sherry
Melt butter in top of double boiler, add flour and salt, cook until bubbly – add cream, milk and chicken stock, stirring until smooth. Cook over hot water for 30 minutes. Just before serving, add the remaining ingredients and heat thoroughly. Serve over souffle, rice, or cheese shell.
BAKED CHICKEN
Use 9 x 12 inch pan. 1/2 stick butter
1 onion, sliced thin
1 chicken (may use 2)
1 can mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Paprika
Dot butter on chickens – add onions, mushrooms – mix soups together – pour over all – sprinkle with paprika. Bake 1 hour at 375 degrees.
SOUR CREAM CHICKEN CASSEROLE
3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
CHICKEN SHISH – KA – BOBS
3 lb. chicken, cut in chunks or strips marinade in mixture of
1/3 c. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions. Grill and enjoy.