THIS IS HOW TO MAKE CHICKEN PATTIES / BURGERS!

Sharon Wolff

NEW ORLEANS CHICKEN

Sharon Wolff

8 boneless chicken breasts or 1 chicken, cut up
olive oil
jar of your favorite salsa
chopped garlic
chopped red peppers
Prepared Cajun Seasoning

Combine in casserole dish and bake at 350 until tender. Serve over rice or pasta

CHICKEN DUXBURY

Marie Hill

4-6 boneless, skinless chicken breasts
1 C sauteed mushrooms
1 can cream of mushroom soup
1/2 C dry sherry
3 T flour
1 C sour cream

Lightly season chicken with lemon pepper and garlic salt
Place in baking pan, sprayed with Pam
Mix together rest of ingredients and pour over chicken
Bake 1 to 1 1/2 hours at 350 degrees

QUICK HOT CHICKEN

Boneless chicken breasts
Melt butter and your choice of hot sauce in a saucepan
Place in oven at 375
Bake 45 minutes

SPAGHETTI SAUCE CHICKEN

Max Carter

1 pound chicken pieces
1 C finely chopped onion
1 T chopped garlic
1 t oregano
2 bay leaves
2 large cans tomato sauce
1/2 small can tomato paste
Salt and pepper to taste

1. Fry chicken with salt and pepper until golden (not thoroughly cooked); set aside
2. Cook onion with garlic, salt, pepper and oregano until onions are soft and translucent
3. Add tomato paste and cook for 5 minutes
4. Place chicken and bay leaves in with onion mix and cover with tomato sauce. Cook over low heat for 1 hour, stirring every 15 minutes
5. Serve over pasta of choice!

ITALIAN BAKED CHICKEN

Maureen Mullane

1 pound diced raw chicken, cooked
1 can Italian petite diced tomatoes (garlic & olive oil 14.5 ounce can)
1 small can tomato sauce (8 ounces)
mozzarella cheese
Italian seasoning

Sautee in olive oil:
1 red, 1 green & 1 yellow pepper cut in strips
1/2 pound fresh mushrooms sliced
4 garlic cloves minced

In large bowl conbine chicken, sauteed veggies, diced tomatoes and tomato sauce
Spread in a casserole dish and top with mozzarella cheese and Italian seasoning

Bake 20 minutes at 350 until bubbly
Enjoy!

CHICKEN POT PIE

Tom Keith

1 C chicken, cubed
1 2/3 C frozen vegetables, thawed
1 10 ounce can cream of chicken soup
1 C Bisquick
1/2 C milk
1 egg

Preheat oven to 400
Mix first 3 ingredients
Spread into non-greased 9" square glass pan
Mix last 3 ingredients
Pour evenly over chicken mixture
Bake 30 minutes or until top is golden brown

LOW CALORIE CRUNCHY BAKED CHICKEN

Robert Carlson

3 whole boneless skinless chicken breasts
3-5 ounces unsweetened corn flakes
4 t sesame seeds
2 t paprika
Pinch of salt and pepper
4-6 T skim or 1% milk
Margarine

Smash corn flakes into crumbs (a hand chopper works fastest)
Mix corn flake crumbs, sesame seeds, paprika, salt and pepper in a bowl large enough for dipping the chicken
Pour milk in a separate bowl and dip chicken in milk until covered
Coat chicken with dry mixture by dipping or sprinkling
Put a dab of margarine on each piece
Bake in 400 degree oven on baking pan or cookie sheet for 20-30 minutes

HEARTY CHICKEN POT PIE

Anita Keith

1 can cream of potato soup
1 can cream of chicken soup
1 C milk
Salt and pepper
4 C frozen mixed vegetables
2 C cooked chicken, cubed
1 package refrigerated biscuits

Mix all ingredients, except biscuits
Place in a greased baking dish
Bake at 400 for 15 minutes
Remove from oven; stir
Arrange biscuits on top and return to oven
Bake 15 minutes or until biscuits are done

CHICKEN BITES

Elizabeth Czarkowski
Boneless/skinless chicken cut up into bite-size pieces
Carnation or Milnot milk
Ritz crackers
Butter

Marinate chicken in milk overnight
Roll chicken in crushed Ritz crackers
Fry in butter (5-10 minutes until cooked through)

JANET'S TACO CHICKEN FINGERS

Cindy O'Connor
Preheat oven to 350
1 C all purpose flour
1 pack of Taco Bell taco seasoning mix
1 stick of butter
2 boneless chicken breasts
1 bag of Doritos

Cut breasts into finger size slices
Melt butter
Mix flour and taco mix together
Crunch Doritos up into crumb like texture
Roll chicken in flour and taco mix
Roll in butter
Roll in Doritos

Place on greased baking dish
Bake for 30 minutes

LEMON CHICKEN

Ashley Carter

4 boneless skinless chicken breasts
2 T flour
3/4 C chicken broth
1-2 T lemon juice
1. Coat chicken with flour. Melt butter in nonstick skillet, and cook chicken, turning once until thoroughly cooked; remove.
2. Add broth to pan and bring to boil. Stir in lemon juice, then return chicken to skillet; heat through.
3. Serve chicken and sauce over white rice

CHICKEN CURRY

George Martinez

4-6 boneless, skinless chicken breasts
2 large onions, coarsely chopped
2 cloves garlic
2 T butter
2 (14 1/2 ounce) cans whole tomatoes
2 T curry powder
1/2 C raisins

Brown chicken, garlic and onions in butter. Transfer to crockpot. Add remaining ingredients. Cook on low for 6-8 hours. Serve over rice.

PARMESAN CRUSTED CHICKEN

Judi Greene

1/2 C Hellman Real Mayo
1/4 C grated parmesan cheese
4 chicken breasts
4 T Italian seasoned bread crumbs

Combine mayo and cheese
Arrange chicken on baking sheet
Top with mayo mixture. Sprinkle with bread crumbs

Bake 20 minutes at 425