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| | From:  jackiendaisy (Original Message) | Sent: 12/12/2004 3:46 AM |
<!- custom code start --->10 ounces cream of chicken soup
10 counces cream of mushroom soup
2 cups chicken broth
10 ounce can of tomatoes and green chilies
16 corn tortillas, cut in pieces
1 whole cooked chicken
1 large chopped onion
4 cups grated cheddar cheese Combine tomatoes, two different kinds of soup and broth, then grease a 3-quart of casserole. Layer the tortillas, chicken, onion and cheese. Pour half of broth mixture over the top. Repeat with another layer of tortillas, chicken, onion and cheese, followed by remaining half of broth mixture. Bake at 350 degrees for 45 to 60 minutes. Note: Remaining portions can be frozen and later reheated. |
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LIME CHICKEN SOFT TACOS
1-1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. |
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BEER BATTERED CHICKEN STRIPS
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1-1/4 cups vegetable oil
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour
sauce.
Serves 3 to 4. |
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SWEET AND SOUR CHICKEN
1 chicken cut into pieces , or a package of chicken parts.
1 jar of Smuckers orange - apricot preserves
1 bottle of Wishbone Russian salad dressing
1 pkg. Of dry Lipton onion soup
pineapple rings and maraschino cherries
Mix together all ingredients except cherries and pineapple rings. Pour over chicken parts . Garnish with pineapple rings and cherries. Bake, covered, for 45 minutes, and uncovered for another 45 minutes. Nice served over rice-white or brown rice. |
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DIET CHICKEN
3-4 chicken breasts
1 can diet orange soda
1/4 c. soy sauce Remove skin and fat from chicken. Mix soda and soy sauce in 9 x11 inch baking dish. Place chicken in soda mixture and bake at 325 degrees for 1 hour or until tender. Baste a few times as chicken cooks. |
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ORANGE JUICE CHICKEN (DIET)
2 boneless skinless chicken breasts
Salt, pepper, garlic powder
1 tbsp. orange juice
1 tbsp. water
1 c. sliced fresh mushrooms Brown chicken breasts in Teflon pans. Add salt, pepper, and garlic powder to taste; add orange juice and water. Add sliced mushrooms. Cover and turn heat to low or simmer for 20 minutes. Serves 2. |
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LEMON BAKED CHICKEN
1 broiler-fryer chicken, about 2 lb.,quartered
1 tsp. garlic salt
2 tsp. paprika
1/2 tsp. oregano
1/3 c. lemon juice
1/2 c. water Wash chicken; pat dry. Arrange in a baking dish, skin side down. Sprinkle with paprika, garlic salt, and oregano. Combine lemon juice and water; pour over chicken. Bake uncovered for 30 minutes, turn the chicken over and baste every 5-10 minutes for 25 minutes. You can either use the juice from the pan as an au jour over your chicken dinner or make a gravy from it. |
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LEMON 'N GARLIC CHICKEN
2 - 2 1/2 lbs. chicken, quartered
1 lg. clove garlic, crushed
1/2 tsp. salt
2 tsp. rosemary leaves
Dash of black pepper
1 tsp. lemon rind
1/3 c. lemon juice
1/2 c. water Rinse chicken, pat dry. Place in shallow pan, skin side down. Combine garlic, salt, rosemary, pepper and lemon rind Sprinkle over chicken. Pour lemon juice and water over all. Bake, uncovered in preheated 400 degree oven for 30 minutes. Turn quarters. Baste. Continue baking about 25 to 30 minutes or until tender.
Makes 4 servings, 196 calories. |
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