by Laurie | Oct 30, 2009 | Chicken
6 chicken breasts
salt and pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 C. dairy sour cream
1/2 C. chopped almonds
Place chicken breasts in a shallow baking pan. Add salt and pepper to taste. Combine the mushroom and chicken soup and pour over chicken. Spread sour cream over all and sprinkle almonds on top. Bake at 350 degrees for 1 1/2 to 2 hours or until tender. Serve rice with the gravy.
From Your Neighbor Lady WNAX Yankton, S.D. October 1968
Donated by the family of Edna Schmidt
by Laurie | Mar 31, 2009 | Casseroles, Chicken
This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)
3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni
Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.
by Laurie | Mar 31, 2009 | Chicken
This recipe comes from The Culinary Arts Intstitute’s cookbook “250 Ways To Prepare Poultry and Game Birds” (1940).
1 stewing chicken
1 small onion
pepper and salt
1 C. sifted flour
2 t. baking powder
1/2 t. salt
Sprig parsley, minced
1/2 C. milk
Clean chicken and cut into serving portions; place in kettle and partly cover with water. Add onion, salt and pepper and cook until tender, 2 1/2-3 hours. Mix flour, baking powder, salt, minced parsley, and milk to a thickened batter and drop from spoon into boiling chicken broth, cover tightly and cook for 20 minutes without raising lid. Place chicken on platter and surround with dumplings. Serves 6.
