THRIFTY CHICKEN AND VEGETABLES
1/2 cup flour
2 teas. salt
1/4 teas. pepper
1 broiler fryer (3 lbs.) cut-up
3 Tlbs. vegetable oil
1 large onion, chopped (1 cup)
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium green pepper, chopped (1 cup)

Combine flour, 1 teas. salt and pepper in a paper or plastic bag. Add chicken pieces, a few at a time. Shake to coat evenly. Heat oil in a large skillet. Add chicken and brown slowly on both sides, about 20 minutes.
Push chicken to one side of pan, or remove, add onion, carrots. Sauté until onion is soft. Add water and remaining teas. salt, and chicken pieces. Cover. Simmer 30 minutes or until chicken in almost tender.

Add celery and green pepper. Continue to cook until chicken is tender, about 15 minutes. Spoon onto serving dish, garnish wiht celery leaves if you wish.
NOTE: I usually just put all the vegetables in at one time after browning the chicken first. Then I just cook it for about 40 minutes or so. I usually serve this with creamettes or some kind of short noodle, it makes a great thin gravy for serving over the noodles. Just add some homemade biscuits or cornbread.

CHICKEN WING DING
Makes 4 servings

2-2-1/2 lbs. chicken pieces
3 Tlbs. butter or margarine
1/2 cup Heinz ketchup
1/2 cup water
4 peeled and quartered potatoes
1 green pepper, cut into 1-inch pieces
1 cup sliced onion
1-1/2 teas. salt
1/8 teas. pepper

In a Dutch oven, brown chicken pieces in butter. Remove chicken. Stir in ketchup and water into drippings. Add green pepper, potatoes, and onions; top with browned chicken and season with salt and pepper. Cover; simmer for 1 hour or until potatoes and chicken are tender; baste occasionally.

Sizzlin' Good Chicken and Pasta
Makes 4 servings

3 Tlbs. vegetable oil
1 tsp. season-all ( I use Mc Cormick's)
1/2 tsp. minced garlic (dried)
1/8 tsp. cayenne pepper
1 lb. boneless, skinless chicken breast or thighs, cut into chunks
1 medium carrot, cut into strips
1 green bell pepper, cleaned and cut into chunks
1 red bell pepper, cleaned and cut into chunks
1/2 lb. ( 8oz.) pkg. spaghetti, uncooked
1 cup sliced fresh mushrooms
1 tsp. season-all

In medium bowl, blend first four ingredients. Add chicken, carrots, and peppers; toss to coat; cover; marinate in refrigerator for at least 1 hour. (Do not leave over night, because the chicken will absorb all the marinate and will be very dry.) Prepare spaghetti according to package directions; drain. In large heated skillet ( I use a Dutch oven) combine chicken and vegetable mixture; stir-fry until chicken is no longer pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute; add spaghetti and season-all; toss to mix. Heat through and serve.

5 Can Casserole

1 can cream of chicken soup

1 can mushroom soup

1 or 2 cans boned chicken or Tuna

1 large can chow mein noodles

1 can peas

1 chopped onion

2 Tbsp. chopped celery (1 stalk)

Buttered bread crumbs

Combine all ingredients. Top with crumbs. Bake at 350 F for 40 to 50 minutes.

From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 3/5/2008 4:11 PM

MeMe's Chicken Pie 1 fryer chicken cut up 2 cups chicken broth preferably homemade 1 can cream of chicken or celery soup 1 cup self-rising flour 1 cup buttermilk 1/2 cup butter melted Cook chicken in boiling water until tender. Remove from the broth and cool. Remove all skin and bones. Cut or tare the chicken in bite size pieces. Place the chicken in the bottom of a greased casserole dish. Combine the chicken broth with the cream of chicken or celery soup and pour over the chicken. Combine the flour, buttermilk and butter and spoon over the chicken mixture. The crust will rise to the top as it bakes. Bake at 350 degrees for 40 to 50 minutes. Let stand 10 minutes before serving. Source Ruby Benjamin

Chicken-In-A-Garden

Ingredients

• 1 1/2 cup diced cooked chicken
• 1 can cream of chicken soup
• 1 can mixed vegetables, drained
• 1 can French fried onions
• 1 baked 9 inch pie shell

Directions

Combine chicken, soup, veggies and half the onions in bowl, mixing well. Pour into pie shell. Bake at 350 degrees F for 30 minutes. Sprinkle remaining onions over pie. Bake until onions are toasted.

Chicken Macaroni Dinner



1 TB vegetable oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/4 cup onions, chopped

1 tsp. paprika

2 cups water

2 cups small broccoli florets

1 pkg. (7-1/4 oz.) Kraft® Macaroni & Cheese Dinner

1/2 cup sour cream



Heat oil in large skillet on medium high heat. Add chicken and onions; sauté

and stir 5 minutes.



Add paprika; cook and stir 1 minute.



Stir in water, broccoli and Macaroni; bring to boil. Reduce heat to

medium-low; cover. Simmer

10 minutes or until macaroni is tender and chicken is cooked through,

stirring occasionally.



Add Cheese Sauce Mix and sour cream; stir until well blended. Cook 2 minutes

or until heated

through, stirring occasionally.



Makes: 4 servings, 1-1/4 cups each.