Recipes from the Past

CHICKEN DIVAN

  • 2 pkgs. frozen broccoli
  • 3 c. cooked chicken, cup up
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. mayonnaise
  • 1/2 tsp. curry powder
  • 1 c. shredded cheddar cheese
  • 1/2 c. soft bread crumbs, mixed with  2 Tbsp. margarine (put in microwave to melt margarine).

Put frozen broccoli on the bottom of a 12-by-9-inch cake pan. Then put the chicken on top of this. Mix together the soup, lemon juice, mayonnaise and curry powder, spread this mixture on the chicken. Sprinkle the cheese on top, then the bread crumbs. Bake at 350° for 25 minutes. Serve chicken divan over white rice.

CHICKEN FETTUCCINI ALFREDO

  • 1/2 pkg. fettuccini noodles
  • 1 c. whipped cream
  • 1 whole boneless, skinless chicken breast
  • 2 Tbsp. butter
  • 1/4 tsp. coarse ground black pepper
  • 2 Tbsp. butter
  • 1/2 c. sliced fresh mushrooms
  • 1/4 c. grated Parmesan cheese
  • 1/3 c. chopped onion
  • Dash salt

Cook fettuccini according to package directions, drain. Cut chicken breast into bite-size chunks. Melt butter in large skillet or 3-quart pan. Brown chicken pieces evenly, about 5 minutes or until golden brown and done throughout. Add mushrooms and onion, sauté 1 to 2 minutes or until tender. Melt remaining butter in pan. Stir in noodles and remaining ingredients. Heat over low heat, stirring gently. Makes 4 servings.

CHICKEN CRESCENTS

  • 1 3/4 c. cooked, chopped chicken
  • 1 (8 oz.) can crescent rolls
  • 1/2 c. shredded cheese
  • 1 can cream of chicken soup
  • 1 c. milk

Combine chicken and 1/4 c. cheese. Separate crescent dough into 8 pieces. Place 2 tablespoons of chicken mixture on wide end of each triangle and roll up. Combine soup, milk and rest of cheese in pan; heat until cheese melts. Pour 1/2 of soup mixture into 9-by-9-inch pan. Arrange rolls on top. Bake at 375° for 20-25 minutes. Serve remaining soup mixture as sauce.

CHICKEN PARMIGIANA

  • 4 boneless skinless chicken breast halves
  • 1 (15 1/2 oz.) jar meat flavored spaghetti sauce
  • 1/4 c. olive oil
  • 2 eggs, beaten
  • 1 c. shredded mozzarella cheese
  • 1 c. Italian-style bread crumbs

Preheat oven to 400°. Dip chicken into egg, then into bread crumbs, coating thoroughly. In a medium skillet heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spahetti sauce into a 11-by-7-inch baking dish. Place chicken on sauce on top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings. Serve with spaghetti or pasta.

CHICKEN BREAST

  • 4 boneless chicken breasts
  • 8 oz. mozzarella cheese
  • 1 c. chicken broth
  • 1 egg
  • 1 can mushrooms
  • 1 c. crushed crackers

Preheat oven to 350°. Dip chicken in egg and coat with cracker crumbs. Brown chicken, then place in baking pan. Pour on broth. Add mushrooms and top with cheese. Bake 40-50 minutes.

CHICKEN CASSEROLE

  • 3 c. cooked chicken, diced
  • 1 c. evaporated milk
  • 1/2 c. chopped celery
  • 1 can chicken rice soup
  • 1 can cream of mushroom soup
  • 1/3 c. butter
  • 1 (3 oz.) can chow mein noodles
  • 1/4 c. slivered almonds
  • 1/2 c. Pepperidge Farm dressing
  • 1/4 c. chopped onion

Mix all together except almonds, butter and dressing. Sauté almonds in butter. Add dressing to almond mixture and spread over chicken mixture in 2-quart buttered casserole. Bake for 1 hour at 350°.

CHINESE CHICKEN HOT DISH

  • 1 lrg. chicken, cooked and cut in cubes (may use precooked chicken cubes);
  • 1 lrg. can evaporated milk
  • 1 c. slivered almonds
  • 1 can chow mein vegetables, drained
  • 1 can sliced water chestnuts
  • 1 sm. jar pimento, drained and chopped
  • 1 can cream of of mushroom soup
  • 5 oz. chow mein noodles
  • 1 can cream of chicken soup
  • 1 small pkg. potato chips

Mix all ingredients together except potato chips. Put into a 2 1/2 to 3-quart casserole dish. Top with crushed potato chips. Bake at 350° for 45 minutes (if baked too long, it may become dry.)

APRICOT CHICKEN

  • 8 oz. apricot jam
  • 1 chicken, cut up or 6 chicken breasts
  • 8 oz. Russian dressing
  • 2 pkgs. dry Lipton onion soup mix

Place chicken in a 13-by-9-inch pan. Mix all ingredients together and pour over chicken. Bake at 375° for approximately 1 hour and 15 minutes.

CRESCENT HAMBURGER CASSEROLE

  • 1 1/2 lb. hamburger
  • 1 c. shredded mozzarella cheese
  • 1 (6 oz.) can tomato paste
  • 1 1/4 c. water
  • 1/2 pkg. spaghetti sauce mix
  • 1 c. shredded cheddar cheese
  • 2 pkgs. crescent dinner rolls
  • 1 onion, chopped

Brown hamburger and onion. Salt and pepper to taste. Add tomato paste, spaghetti mix and water, simmer until blended. Place 1 package  of rolls in greased 13-by-9-inch pan. Cover with hamburger mixture, cheddar cheese, then mozzarella cheese. Top with second package of rolls. Bake at 350° for 30 minutes.

HAMBURGER CORN BAKE

  • 1 1/2 lb. browned hamburger
  • 1 (10 1/2 oz.) can cream of mushroom soup
  • 1 (12 oz.) can corn (frozen may be used)
  • 1 c. sour cream
  • 1 (10 1/2 oz.) can cream of chicken soup
  • 1/8 c. chopped pimento
  • 6 oz. or 3 c. medium noodles, cooked and drained

In a 2 1/2 quart casserole add browned meat to remaining ingredients, mix well. In a small bowl, mix 1 cup soft bread crumbs with two tablespoons melted butter, sprinkle over top of casserole. Bakes at 350° for 45 minutes.