Make-A-Mix
Page 12
Remove chicken from bag; arrange on prepared baking sheet. Cover with foil. Bake 40 minutes. Remove foil and bake 10 to 20 minutes longer until golden brown and crisp. Makes 4 to 6 servings.
CREAMY CHICKEN ENCHILADAS
Also known as enchiladas suizas, these feature a beautiful blend of flavors.
2 cups CHICKEN MIX, page 39, thawed
1 (4-oz.) can diced roasted green chiles
1 (7-oz.) can green-chile salsa
10 oz. (2-1/2 cups) shredded Monterey Jack cheese
Vegetable oil for frying
8 (6-inch) flour tortillas
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish
Preheat oven to 350F (175C). In a medium bowl, combine CHICKEN MIX, green chiles, salsa and 1 cup of the cheese. Heat oil in medium skillet. To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions. Makes 4 to 6 servings.
If you prefer not to soften the tortillas in oil, you can quickly dip them in hot water instead.
CHICKEN & HAM FOLDOVERS
An impressive dish that belies how easy it is to prepare.
6 chicken breast halves, skinned, boned
3/4 cup CRISP COATING MIX, page 31, or 3/4 cup crushed cornflakes
6 thin slices ham
6 thin slices Muenster or Swiss cheese
3 tablespoons butter or margarine, melted
1 cup CHICKEN GRAVY MIX, page 62
2 cups water
Cherry tomatoes, for garnish
Fresh basil or parsley sprigs, for garnish
On flattened breast, layer ham and cheese. Fold in half and coat.
Preheat oven to 350F (175C). Lightly butter a 13” x 9” baking dish; set aside. Place each breast half between 2 layers of waxed paper or plastic wrap. Using a mallet or rolling pin, pound to 7” x 4”.
Pour CRISP COATING MIX or cornflakes into a pie plate; set aside. Cut ham slices and cheese slices in half. On 1 side of each flattened chicken breast, layer 1 piece of ham and 1 piece of cheese. Repeat layers. Fold chicken breast over layered ham and cheese. Brush melted butter or margarine over folded chicken breasts. Press each breast into CRISP COATING MIX or cornflakes. Arrange in prepared baking dish. Bake 30 minutes.
In a saucepan, combine CHICKEN GRAVY MIX and water. Cook and stir until smooth and slightly thickened. Pour over partially cooked chicken breasts. Cover and bake about 30 minutes longer. To serve, arrange chicken on a platter. Garnish with cherry tomatoes and basil or parsley sprigs. Makes 6 servings.
CHICKEN À LA KING
A dish truly fit for a king!
1/2 cup butter or margarine
1 cup chopped celery
1/4 lb. fresh mushrooms or 1 (4-oz.) can mushrooms
1/2 cup all-purpose flour
2 cups CHICKEN BROTH, page 39, thawed
2 cups CHICKEN MIX, page 39, thawed
1 cup milk
1/4 cup chopped pimiento
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
Hot cooked rice
Slivered almonds, for garnish
Variation
For a party luncheon, serve in baked puff-pastry shells.
Melt butter or margarine in a skillet. Add celery and mushrooms. Sauté until tender. Blend in flour and simmer 1 minute. Slowly add CHICKEN BROTH. Cook 3 to 5 minutes, stirring constantly until thick.
Add CHICKEN MIX, milk, pimiento, and parsley. Simmer 10 minutes. Serve over hot, cooked rice. Garnish with slivered almonds. Makes 6 servings.
1. Melt butter or margarine in a skillet, then add chopped celery and sliced mushrooms. Sauté until tender.
2. Simmer the ingredients in chicken broth 10 minutes. Serve in baked puff-pastry shells for a luncheon or over hot cooked rice for dinner.
HAWAIIAN HAYSTACK
This popular buffet recipe is one of our most requested. It can be elaborate enough for a ladies’ luncheon or casual enough to satisfy kids at a family reunion.
2-1/2 cups Chicken Gravy, page 62, or 1 (10.75-oz.) can condensed cream of chicken soup
1 cup CHICKEN BROTH, page 39, thawed 2 cups CHICKEN MIX, page 39, thawed
4 cups hot cooked rice
1 (9.5-oz.) can chow-mein noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
1-1/2 cups fresh pineapple chunks
4 oz. (1 cup) shredded Cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 (2-oz.) jar pimiento, drained and diced, if desired
Combine Chicken Gravy or soup and CHICKEN BROTH in a medium saucepan. Stir to blend. Add CHICKEN MIX. Simmer 8 to 10 minutes, until heated through. On 8 individual serving plates layer all ingredients. First layer rice, chow-mein noodles and chicken and gravy. Add tomatoes, celery, bell pepper and green onion. Top with pineapple chunks, shredded Cheddar cheese and more chicken and gravy, if desired. Garnish with almonds, coconut and pimiento, if desired. Makes 8 servings.
To speed preparation, microwave Chicken Gravy and Broth together.
Hawaiian Haystack
CHICKEN OAHU
The sauce is the star of this blend of flavors from the Hawaiian Islands.
4 cups HERBED STUFFING MIX, page 33
1 cup fresh pineapple chunks or 1 (8-oz.) can crushed pineapple, undrained
1/4 cup water
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
Dash of pepper
1 (2-1/2 to 3-lb.) fryer chicken, cut up
Creamy Sauce, see below
Creamy Sauce
1-1/2 cups chopped celery
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
1/2 cup water
1-1/2 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 tablespoon soy sauce
Preheat oven to 375F (190C). Lightly grease a 13” x 9” baking dish. In a bowl, combine HERBED STUFFING MIX, pineapple and water. Put into prepared baking dish.
In a plastic bag, combine flour, salt, paprika and pepper. Add chicken pieces 2 at a time and shake to coat. Place chicken on top of stuffing. Cover with foil. Bake 30 minutes. Remove foil and bake 30 minutes longer. Prepare Creamy Sauce and spoon over top of chicken. Makes 6 servings.
Creamy Sauce
In a medium skillet, combine celery, onion, green pepper and water. Cover and simmer 10 minutes. Drain off water. Add Creamy Mushroom Sauce or soup, sour cream and soy sauce. Heat through.
STIR-FRY CASHEW CHICKEN
Use colorful chopsticks when you entertain your guests with this Oriental dish.
4 chicken breast halves, skinned, boned
4 to 6 tablespoons vegetable oil
1 lb. fresh green beans, cut in 1-inch pieces
1 yam, peeled, cut in 1/4-inch slices
1 (8-oz.) can water chestnuts, drained, sliced
1-1/2 cups ORIENTAL STIR-FRY MIX, page 65
1 (3-oz.) pkg. cashew nuts
1 to 2 tablespoons water
4 cups hot cooked rice
Cut chicken into thin strips; set aside. In a skillet or wok, heat 2 to 3 tablespoons oil. Add chicken. Stir-fry until meat is tender, 4 to 5 minutes. Drain chicken on paper towels; cover and keep warm.
Add 2 to 3 tablespoons of the remaining oil to skillet or wok. Add green beans. Stir-fry
about 3 minutes. Add yam slices. Stir-fry until beans are crisp-tender, 3 to 4 minutes. Add cooked chicken, water chestnuts and ORIENTAL STIR-FRY MIX. Cook until sauce is slightly thickened, about 10 minutes.
Stir in nuts. Add water if needed to make a thinner sauce. Simmer 2 minutes longer. Serve over hot cooked rice. Makes 4 to 6 servings.
No cashews? We’ve made this using walnuts and almonds with excellent results.
SUNDAY CHICKEN
Your guests will rave about these tender chicken pieces
1/2 cup WHITE SAUCE MIX, page 63
1 cup cool water
4 oz. (1 cup) shredded Cheddar cheese
1 cup sliced fresh mushrooms or 1 (4-oz.) can mushrooms, drained
6 whole chicken breasts, skinned and boned
Flour
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
2 cups dry breadcrumbs
Vegetable oil for frying
Breaded chicken can be covered and refrigerated for a day, then cooked the next day.
In a saucepan, combine WHITE SAUCE MIX with cool water. Cook over low heat until thick and smooth, stirring constantly. Add cheese and mushrooms. Stir until cheese is melted. Pour into an 8-inch-square pan. Chill until set.
Lay large pieces of chicken on a generously floured surface with sides just touching. Fill in gaps with small pieces of chicken. Sprinkle with flour. Cover with plastic wrap and pound together with a mallet. Roll lightly with a rolling pin to about 8” x 10”. Remove plastic wrap. Sprinkle with salt.
Cut cheese mixture in 1/2- to 3/4-inch strips. Lay half of cheese strips along the long edge of chicken. Carefully wrap chicken around cheese and roll up lengthwise. With a knife, cut into 2- to 3-inch pieces. Combine egg and milk in a shallow dish. Dip chicken in egg mixture, then in breadcrumbs. Place on rack to dry, about 15 minutes.
Preheat oven to 350F (175C). Fry chicken in small amount of hot oil 2 to 3 minutes on each side, until golden. Place in a 13” x 9” baking pan. Cover and bake 45 minutes, until tender. Melt remaining cheese mixture and serve over chicken. Makes 8 to 10 servings.
CHICKEN STRATA
Give it a layered look!
1 (2-1/2- to 3-lb.) stewing chicken
1 carrot, pared and sliced
1 onion, sliced
2 teaspoons salt
2 qt. water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 teaspoon salt
1/2 cup milk
2 eggs, slightly beaten
3 cups HERBED STUFFING MIX, page 33
1 cup dry breadcrumbs
1/4 cup butter or margarine, melted
In a saucepan, combine chicken, carrot, onion, 2 teaspoons salt and water. Cover and cook until water boils. Reduce heat; simmer 1-1/2 to 2 hours, until chicken is tender.
Remove from heat. Strain broth and refrigerate; skim fat from top. Cool chicken. Remove meat; discard bones and skin.
Preheat oven to 375F (190C). Melt 1/2 cup butter or margarine in a saucepan. Stir in flour and 1 teaspoon salt. Cook 1 minute, stirring constantly. Slowly stir in 2 cups reserved broth and milk. Cook 3 to 5 minutes, stirring constantly, until mixture thickens.
Remove from heat and slowly add half of mixture to beaten eggs in a small bowl. Mix well. Blend egg mixture slowly into the hot mixture in saucepan. Cook 3 to 4 minutes. Remove from heat.
Butter a 2-1/2-quart casserole. Put HERBED STUFFING MIX in casserole. Pour half the sauce over stuffing. Add chicken. Add remaining sauce. In a bowl, mix breadcrumbs with 1/4 cup melted butter or margarine; sprinkle over casserole. Bake 20 to 30 minutes. Makes 8 servings.
SWEET & SOUR CHICKEN
It’s time for a Hawaiian delight! This is an easy recipe to increase and serve to a crowd.
1/2 cup water
5 tablespoons cornstarch
3/4 cup brown sugar, packed
1 teaspoon salt
1-1/2 cups fresh pineapple chunks, drained, reserve juice
2 cups CHICKEN MIX, page 39, thawed
2 tablespoons soy sauce
1/4 cup white vinegar
2 cups CHICKEN BROTH, page 39, thawed
2 cups water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green bell peppers
2 large tomatoes, cut in wedges
In a saucepan, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Add reserved pineapple juice. Cook over medium heat 5 to 7 minutes, until mixture starts to thicken. Add CHICKEN MIX, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.
Put chicken broth and 2 cups water in a large saucepan. Add rice. Cover and cook about 25 minutes.
Spray skillet with vegetable cooking spray and sauté onion and green peppers until crisp-tender. Add pineapple chunks, onion and green peppers to the chicken mixture. Cook until heated. Before serving, stir in tomato wedges. Serve over the hot, cooked rice. Makes 6 to 8 servings.
TURKEY DINNER PIE
Simple, and special!
Double Freezer Pie Crust, unbaked, page 309
1-1/2 cups cooked turkey or chicken, cut in 1/2-inch cubes
2 cups leftover turkey gravy or Chicken Gravy, page 62
1 (10-oz.) pkg. frozen carrots and peas, thawed
1 cup boiling onions, halved or 1 (8-oz.) can onions, halved
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon ground thyme
Prepare bottom crust in a 9-inch pie plate. Preheat oven to 425F (220C). In a large bowl, combine turkey or chicken, gravy, carrots and peas, onions, salt, pepper, poultry seasoning and thyme. Stir to distribute. Pour into pastry shell. Cover with top crust. Trim and flute edges. Cut slits in top crust to let steam escape. Bake 35 to 40 minutes in preheated oven until golden brown. Makes 6 servings.
Sometimes we substitute mixed frozen vegetables for the onions. Stir in 1/4 cup cashews for added texture.
WHITE CHILI
This Southwestern favorite is just as appealing without the meat.
2 tablespoons olive oil
2 stalks celery, finely chopped
1 leek, white part only, finely chopped
1 container NAVY BEAN MIX, page 48, thawed
2 cups CHICKEN MIX, page 39, thawed, if desired
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1/2 teaspoon white pepper
1/4 teaspoon cinnamon
Dairy sour cream, garnish
Chopped green onion, garnish
Salsa, garnish
In a large pot or Dutch oven heat oil. Sauté celery and leek until soft. Stir in NAVY BEAN MIX and CHICKEN MIX, if desired, chili powder, cumin, oregano, white pepper and cinnamon. Simmer over low heat to blend flavors, 30 to 45 minutes.
To serve, ladle into bowls and garnish with sour cream, green onion and salsa. Makes 4 to 6 servings.
CHICKEN IN MUSHROOM SAUCE
Little extra touches turn the ordinary into extraordinary.
1/4 cup butter or margarine
1 (3-lb.) chicken, cut up
1/2 cup CHICKEN GRAVY MIX, page 62
2 cups dairy sour cream
1 cup milk
1/2 lb. fresh mushrooms, sliced
1 tablespoon fresh parsley
1 tablespoon poppy seeds
1 tablespoon lemon juice
3/4 teaspoon grated lemon peel (1/2 lemon)
Cooked white and wild rice
Preheat oven to 325F (165C). In a large skillet, melt butter or margarine. Add chicken. Cook until browned. Remove chicken from skillet; arrange in a large casserole dish.
Stir CHICKEN GRAVY MIX into pan drippings. Blend in sour cream and milk. Stirring constantly, simmer 3 to 5 minutes. Do not boil. Pour sauce over chicken. Sprinkle with mushrooms, par
sley and poppy seeds. Cover and bake 30 to 45 minutes until tender. Sprinkle lemon juice and lemon peel over casserole. Serve immediately with rice. Makes 6 servings.
Buy lemons when they’re on sale. Grate lemon peel before juicing lemons. Freeze extra peel in small plastic bags for future use.
MEXICAN CHICKEN BAKE
You’ll need corn tortillas for this one. This is one of our all-time favorites.