2 lbs. boneless chicken (cubed) 20 oz. (2 small boxes) frozen broccoli spears 1 can (10 1/2 oz.) cream of chicken soup 1/2 cup mayo (miracle whip makes this too tangy for my taste) 1 cup shredded or cubed cheddar, american or velveeta cheese
Mix soup, cheese & mayo in crock. Add chicken, Mix well. Lay frozen broccoli on top of mixture and cook on low 8 hours or high for 4 hours. Stir once after broccoli has thawed.
1/2 cup bread crumbs can be added before serving, as a topping, if desired. The recipe calls for this but I like it better without.
1/4 C butter 1/4 C vegetable oil 1 1/2 - 2 lbs chicken breasts - cut into bite sized pcs 1/2 C butter 1/2 C flour 1 large onion - chopped 1 - 2 green peppers - chopped 1 C chopped celery 6 C chicken broth or stock 2 cloves garlic 2 cans chopped tomatoes (or 3-4 tomatoes, peeled and chopped) 1/2 tsp thyme 1 bay leaf 1/2 to 1 tsp cayenne pepper 2 C instant rice 1/2 C chopped parsley Hot sauce, salt, and pepper to taste
Brown the chicken in the 1/4 C butter and 1/4 C oil, and set aside. In a large, heavy pan, melt the 1/2 C butter over low heat. Add flour and cook until lightly brown. Add onion, green pepper and celery and cook for 5 minutes over low heat, stirring frequently. Add garlic, thyme, bayleaf, and cayenne pepper and stir well. Slowly add chicken broth and tomatoes. Add hot sauce, salt and pepper to taste. Then add parsley and rice. Simmer over low heat for 45 minutes to an hour. You can add extra broth if it gets too thick. Serves 8.
4 whole chicken breasts with first joint of the wings attached, halved, boned, and skinned Herb butter, recipe follows Flour, for dredging 2 large eggs, beaten with 2 teaspoons water 1 cup homemade bread crumbs 1/4 cup vegetable oil
“French” the chicken wing bones by scraping the meat off the bones with a sharp knife and reserving the meat for another use, detach the fillet strip from each breast, and flatten the breasts and the fillets between sheets of dampened wax paper until they are about 1/4-inch thick.
Arrange the chicken breasts skinned side down on a work surface, in the center of each mound 2 tablespoons of the herb butter, and cover the mixture with a fillet strip. Fold up the sides of the breasts to enclose the herb butter, forming the chicken into a “chop”. Dredge the chops carefully in the flour, shaking off the excess, dip them in the egg mixture, and dredge them in the bread crumbs, patting the mixture onto the flesh. Arrange the chops on a rack set over a pan and chill the, uncovered, for at least 1 hour or overnight to let the crumbs dry. In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking. Brown the chops, transferring them as they are browned to a baking pan. Bake them in a preheated 350 degree oven for 20 minutes. The chicken may be kept warm, covered loosely, for up to 10 minutes.
Herb Butter: 1 stick unsalted butter, softened 1 tablespoons minced fresh chives 1 tablespoons minced fresh parsley leaves 2 teaspoons minced fresh tarragon leaves 1 teaspoon Dijon-style mustard Salt and pepper, to taste
In a small bowl cream together the butter, the chives, the parsley, the tarragon, the mustard, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
