Ingredients:
3 c. cooked chicken, cut up1-1/2 c. diced raw celery2 tbsp. chopped pimento2 tbsp. minced onion1/2 tsp. salt1 tbsp. lemon juice2 c. cooked minute rice1/2 lb. cubed cheddar cheese1/2 c. slivered almonds3/4 c. mayonnaise1/2 c. fine potato chip crumbs
Instructions
All ingredients (except almonds, mayonnaise and chips) may be tossed together like salad the day before and refrigerated. Before heating, add nuts and mayonnaise, mix and place in greased casserole. Sprinkle with crushed potato chips. Heat at 350 degrees for about 30 minutes until heated through and bubbly. Makes about 10 servings.
Ingredients:
6 whole chicken breasts1 med. onion, chopped1/2 c. butter1 (8 oz.) can mushrooms1 can cream of mushroom soup1 can cream of chicken soup1 (5 1/3 oz.) can condensed milk1/2 lb. sharp cheese, grated1/4 tsp. hot sauce2 tsp. soy sauce1 tsp. salt1/2 tsp. pepper1 tsp. tenderizer2 tbsp. pimento, chopped2 cans green tip asparagus1/2 c. slivered almonds
Instructions
Boil chicken breasts in seasoned water until tender. Cool, debone and tear into bite-size pieces. Set aside. Saut? onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of chicken in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breasts are used, this will serve 12.
Ingredients:
1-1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dry mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Instructions
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.
Ingredients:
1 c. fresh bread cubes
1 tbsp. butter buds, liquid form
3 c. chopped chicken
1-1/2 c. celery slices
1 c. fat free Miracle Whip
1 c. fat free shredded Swiss cheese
1 c. bell pepper strips
1/4 c. slivered almonds, toasted
1/4 c. chopped onion
Instructions
Combine bread cubes and butter buds; toss slightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10 x 6 inch baking dish. Top with bread cubes. Bake at 350 degrees for 30-35 minutes or until lightly browned.
Ingredients:
1 cup diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 cups cooked brown rice
1/4 cups dry white wine
2 cups chicken broth
1 cups sliced almonds
Instructions
Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.
Ingredients:
1 can cream of chicken soup
2 c. cooked chicken
3/4 c. mayonnaise
1 tsp. lemon juice
1 c. chopped celery
1/2 sm. onion, diced
1/4 c. chopped pimento
1/2 tsp. pecan or almond, chopped
3 hard boiled eggs, chopped
2 c. crushed potato chips
Instructions
Mix together all ingredients except potato chips. Top with crushed chips. Bake at 400 degrees for 20 minutes until bubbly.
Ingredients:
1 c. fresh bread cubes1 tbsp. butter buds, liquid form3 c. chopped chicken1 1/2 c. celery slices1 c. fat free Miracle Whip1 c. fat free shredded Swiss cheese1 c. bell pepper strips1/4 c. slivered almonds, toasted1/4 c. chopped onion
Instructions
Combine bread cubes and butter buds; toss slightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10 x 6 inch baking dish. Top with bread cubes. Bake at 350 degrees for 30-35 minutes or until lightly browned
Ingredients:
4 boned chicken breasts
4 oz. slivered almonds
1 clove garlic, crushed
1/3 c. Parmesan cheese
1/4 c. b utter
1 sm. onion
Lemon pepper salt
1/3 c. Progresso bread crumbs
Instructions
Preheat oven to 350 degrees. Melt butter in skillet and saute onion and garlic. Sprinkle chicken with lemon pepper and brown lightly on both sides in butter mixture. Mix Parmesan and bread crumbs together and coat chicken thoroughly. Put coated chicken in baking dish and pour butter mixture over top. Sprinkle almonds over all. Bake for 20 minutes. Makes 4 servings.
Ingredients:
1 lb. broiler-fryer chicken (about 3
1/2 lb., cut up)
Flour
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. curry powder
1/2 tsp. crushed oregano
1/2 tsp. freshly ground pepper
6 tbsp. melted butter or margarine
3/4 c. sliced almonds
1 1/2 c. half % 26 half light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended
with 1 tbsp. melted butter
Mushrooms, if desired
Instructions
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half % 26 half between the pieces. Bake, covered, in a 350 degree oven for 45 minutes. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. Bake uncovered about 15 minutes longer or until tender. Makes 6 servings.
Ingredients:
1/2 c. flour
3/4 tsp. seasoned salt
6 chicken breast halves
1 stick butter
1 c. orange juice
1/4 c. brown sugar
1/4 c. honey
1 tbsp. cornstarch
1 tbsp. soy sauce
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 (11 oz.) can mandarin oranges
1/4 c. sliced almonds
Instructions
Combine flour, seasoned salt and coat chicken. Coat 10″x15″ dish with butter, place chicken in single layer, brush with butter. Bake at 350 degrees, uncovered, 1 hour. Combine orange juice, soy sauce, brown sugar, honey, cornstarch, lemon juice and ginger in saucepan. Bring to boil, stirring constantly until sauce is thick and smooth. Spoon the sauce over chicken after 1 hour. Sprinkle mandarin oranges over chicken and sauce. Bake 15 more minutes. Saute the almonds in butter, drain, lightly salt. Remove chicken, sprinkle with almonds. Serve with rice.
Ingredients:
* 4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
* 2 teaspoons ground coriander
* 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger
* 4 teaspoons grapeseed oil or other high flash point oil such as canola oil
* 2 teaspoons white-wine vinegar
* 1/2 teaspoond kosher salt
* 1/4 teaspoon freshly ground pepper
* 4 large scallions (or 6 small), trimmed
* 1/2 cup mango chutney, large pieces chopped
* 1/4 cup chicken broth
* 1 teaspoon minced garlic
* 1/4 cup sliced almonds, toasted
Methods:
1. Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes.
2. Thinly slice white parts of scallions. Julienne green parts; set aside.
3. Stir together chutney, broth, and garlic in a small bowl.
4. Heat remaining 2 teaspoons oil in a 12-inch nonstick skillet (or wok) over medium-high heat. Add scallion whites and julienned ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls with hot cooked rice (or without rice, for low-carb version). Sprinkle with toasted almond slices and serve.
Ingredients:
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dry mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Methods:
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.
Ingredients:
1-1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dry mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Instructions
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.
Ingredients:
1 c. fresh bread cubes
1 tbsp. butter buds, liquid form
3 c. chopped chicken
1-1/2 c. celery slices
1 c. fat free Miracle Whip
1 c. fat free shredded Swiss cheese
1 c. bell pepper strips
1/4 c. slivered almonds, toasted
1/4 c. chopped onion
Instructions
Combine bread cubes and butter buds; toss slightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10 x 6 inch baking dish. Top with bread cubes. Bake at 350 degrees for 30-35 minutes or until lightly browned.
Ingredients:
1 c. fresh bread cubes1 tbsp. butter buds, liquid form3 c. chopped chicken1 1/2 c. celery slices1 c. fat free Miracle Whip1 c. fat free shredded Swiss cheese1 c. bell pepper strips1/4 c. slivered almonds, toasted1/4 c. chopped onion
Instructions
Combine bread cubes and butter buds; toss slightly. Set aside. Combine remaining ingredients; mix lightly. Spoon into 10 x 6 inch baking dish. Top with bread cubes. Bake at 350 degrees for 30-35 minutes or until lightly browned
Ingredients:
4 boned chicken breasts
4 oz. slivered almonds
1 clove garlic, crushed
1/3 c. Parmesan cheese
1/4 c. b utter
1 sm. onion
Lemon pepper salt
1/3 c. Progresso bread crumbs
Instructions
Preheat oven to 350 degrees. Melt butter in skillet and saute onion and garlic. Sprinkle chicken with lemon pepper and brown lightly on both sides in butter mixture. Mix Parmesan and bread crumbs together and coat chicken thoroughly. Put coated chicken in baking dish and pour butter mixture over top. Sprinkle almonds over all. Bake for 20 minutes. Makes 4 servings.
Ingredients:
1 lb. broiler-fryer chicken (about 3
1/2 lb., cut up)
Flour
1 tsp. celery salt
1 tsp. paprika
1 tsp. salt
1/2 tsp. curry powder
1/2 tsp. crushed oregano
1/2 tsp. freshly ground pepper
6 tbsp. melted butter or margarine
3/4 c. sliced almonds
1 1/2 c. half % 26 half light cream
1/2 c. sour cream
3 tbsp. fine dry bread crumbs blended
with 1 tbsp. melted butter
Mushrooms, if desired
Instructions
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with butter. Coat chicken pieces in seasoned butter, arrange in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half % 26 half between the pieces. Bake, covered, in a 350 degree oven for 45 minutes. Uncover; spoon about 1/2 cup sauce from pan into the sour cream and mix. Pour evenly over chicken. Sprinkle evenly with buttered crumbs. Bake uncovered about 15 minutes longer or until tender. Makes 6 servings.
