2 cups turkey, cooked and cubed
1 cup cheese, grated
1 can cream of chicken soup
1 can milk
1 box Stove Top stuffing
1/2 cup butter, melted
1/2 cup water

Layer cubed turkey in bottom of 9 x 13 inch pan. Top with grated cheese. Mix soup and water together. Pour over cheese. Mix stuffing with seasoning package, melted butter and water. Pour over top of soup. Cover. Bake at 350 degrees for 1 hour. Remove cover last 15 minutes.

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BREAST OF PHEASANT A' LA DR. PEPPER BABETTE COOK

The original recipe called for wine. Babette substituted Dr. Pepper, which resulted in a very delicious dish.

2/3 cup flour
1 tsp. salt
4 to 6 pheasant breasts, split
Abt. 1/4 lb. butter, margarine or salad oil
1 - 11 oz. can Dr. Pepper (or chicken broth)
............................

2/3 cup chopped onions (opt.)
2 cups sliced, fresh mushrooms
2 Tbsp. flour
1/2 cup water or chicken broth
1 cup sour cream

Combine flour and spices and dredge pheasant breasts. Shake off excess flour. Heat about 2 Tbsp. of butter in large fry pan (one that has a lid) and lightly brown pheasant breasts on all sides, adding more butter if needed. Add Dr. Pepper and braise about 1 hour until tender. In another frying pan sauté mushrooms and onions in remaining butter. Stir in water or broth, mixed with flour. Cook over moderate heat until sauce is thickened and smooth. Remove cooked pheasant from pan and arrange on serving platter. Combine liquid left in pan with mushroom gravy and sour cream. Pour over pheasant.

For dieters:

Use 1/4 cup of Dr. Pepper over pheasant breast, which is wrapped in foil and baked at 325 degrees for 30 minutes. (Also good in coals of campfire, too!)

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CHICKEN CASSEROLE - CELIA WEEKS MAYBEE

2 cups chicken or turkey - cooked and diced
2 hardboiled eggs, diced
1 cup celery chopped
1 cup soda crackers, broken
1 can (10-1/2 oz.) cream of chicken soup
1 cup mayonnaise
1 tsp. minced onion

Mix all together. Put into buttered 2 Qt. casserole dish. Top with buttered bread crumbs. Bake at 325 degrees for 35 minutes.

HAWAIIAN HAYSTACKS: - CELIA WEEKS MAYBEE

Cooked rice
Cooked chicken (shredded)
Chicken flavored gravy
(Can mix chicken and gravy together if you like)
Onions, diced
Chow mein noodles
Cheese, shredded
Pineapple chunks
Olives, sliced
Green peppers, diced
Coconut
Tomatoes, diced

You can create your own "haystack", but first you put down some chow mein noodles, rice, chicken and gravy and then you can put the other ingredients the way you want on top. It's very good and is a nice cool lunch for the summer.

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CHICKEN CASSEROLE II - MELANIE SMITH

4 skinless chicken breasts
1 can cream of chicken or mushroom soup
1/4 cup milk

Preheat oven to 350. In foil lined or greased 9 x 13 inch pan place chicken breasts, fleshy side up. Mix together soup and milk and pour over chicken. Sprinkle with paprika. Bake at 350 degrees for about 45 minutes.

CHICKEN FAJITA PITAS - BENITA SAATVEDT

1 boneless, skinless chicken breast
1 pinch fajita seasoning
shredded lettuce
2 slices tomato
2 slices cheddar cheese
1 pita bread

Use leftover chicken (broiled or quick fried). Cut into strips, or if you have the time in the morning, sauté a few strips of fresh chicken meat with the fajita seasoning. Slice the pita bread across the center to form a pocket. Fill the bread with the chicken and all of the remaining ingredients.

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SHARMA'S CHICKEN - SHARMA AYERS

1 whole frying chicken
several apples
1 can pineapple rings
5 large carrots
1 green pepper, sliced into rings
3 tsp. cinnamon
3 Tbsp. sugar
pinch of allspice
honey (for basting)

Slice, but do not peel apples. Cover with water and place in saucepan. Cook until just tender. Dice carrots and cook until just tender. Place chicken in roasting pan. Brush honey on chicken. Bake in oven for 5 minutes. Sprinkle with cinnamon, allspice and sugar. Add pineapple and cook 5 minutes more. Add carrots and apples and continue baking chicken until done.

MARYLAND FRIED CHICKEN - TERESA ORTIZ & SHELLY NORBY

2-1/2 lbs. chicken, cut up
1/2 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 eggs
2 Tbsp. water
2 cups dried bread crumbs or cracker crumbs
Oil

Cut chicken in pieces and breast half into halves. Mix flour, pepper, salt and paprika. Blend eggs and water.

Coat chicken with flour mixture; dip into egg mixture, then dip into crumbs. Heat 1/4 inch oil in large skillet. Brown chicken in oil over medium heat until light brown. (Approximately 15 minutes.) Reduce heat, cover and simmer, turning once or twice, until thicker pieces are done, 30 to 40 minutes. Remove cover during last 5 minutes of cooking to crisp chicken. 6 servings.

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LEESA'S FRIED CHICKEN - LEESA BROWN

Cook chicken using method and ingredients above EXCEPT add 1 tsp. ginger to spices and do not coat in crumb mixture...dip first in egg, then flour mixed with spices.

SHERRIED CHICKEN - SHELLY & TERESA

Substitute 1/4 tsp. ground ginger for the paprika. Omit eggs, water and crumbs. After browning chicken, place skin sides up in ungreased pan 13 x 9 x 2 inches. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Pour 1/4 of the broth mixture over the chicken. Cover and cook in 325 degree oven, brushing occasionally with remaining broth mixture, until done 45 to 50 minutes. Remove cover last 5 minutes of cooking to crisp chicken.

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MEXICAN CHICKEN - SHELLY NORBY

1/2 cup Miracle Whip salad dressing
1/4 cup lime juice
1 pkg. (1-1/4 oz.) taco seasoning mix
8 boneless, skinless chicken breast halves (about 2-1/2 pounds)

Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5 to 7 inches from heat for 8 to 10 minutes. Turn; brush with the remaining dressing  mixture. Continue broiling 8 to 10 minutes or until tender. Serve with twisted breadsticks and black beans with chopped red pepper, if desired. Makes 8 servings (or 4 servings with enough left to make Easy Chicken Enchiladas).

TENDER-QUICK CHICKEN OR PORK CHOPS

MELANIE SMITH

Browning bag
Shake and Bake OR your own spices
Chicken or chops (amount depends upon number of people you are going to serve)

Buy roasting bags. Dredge chicken or chops with shake & bag mix or your own choice of spices. (Try a little poultry seasoning for chicken or use your imagination.) Sprinkle with water. Place meat in browning bag in 9 x 13 inch pan, following directions on bag.

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CHICKEN IN SOUR CREAM - ANITA STIEBER This recipe is from Forrest's mom , Maralyn. It serves 4.

2 - 4 chicken breasts
2 cups sour cream
2 Tbsp. parsley
1/8 tsp. thyme leaves
2 Tbsp. chives
1 cube (1/2 cup) margarine or butter
1 cup wine, water, chicken broth or fruit juice

In large skillet, cook chicken in butter until lightly brown. Add spices and fluid. (See above.) Cook until chicken is tender.

Remove chicken and place in oven to keep warm. Add sour cream to pan of juices and spices and cook until hot, stirring until well-blended. (5 minutes.) Put chicken back in and stir until well-marinated. Serve over hot rice or noodles. (See homemade noodles.)

HOMEMADE NOODLES - ANITA STIEBER 
Serves 4.

Put 2 cups of flour into bowl. Sprinkle in 1 tsp. salt. (opt.) Add 6 eggs. Mix until smooth...it will be thick and sticky.

Boil water in large saucepan. Flip 1/2 tsp. of batter into boiling water and when it floats, it's done. (May do several noodles at once.) Drain noodles and place in pan of warm melted butter ( on low heat) until covered and then into bowl until ready to serve.

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PARMESAN CHICKEN - MARKETTA SCHRECK

Heat oven to 350 degrees. Skin chicken breasts or thighs. Sprinkle heavily with Parmesan cheese, Italian seasoning and salt and pepper. Bake at 350

degrees for 45 minutes, then broil for 10 minutes until brown. (Watch carefully.) Serve with fettuccine Alfredo.

EASY CHICKEN ENCHILADAS - SHELLY NORBY

1/2 cup Miracle Whip salad dressing
1 tsp. ground cumin
1/4 tsp. ground red pepper
2 cups chopped, cooked leftover Mexican chicken
6 flour tortillas (6 inch)
1 jar (12 oz.) chunky salsa
1 cup (4 oz.) shredded Monterey Jack cheese
1 Tbsp. chopped cilantro (optional)

Heat oven to 350 degrees. Mix dressing, cumin and red pepper; stir in chicken. Spoon 1/3 cup of the chicken mixture onto each tortilla, roll up. Place, seam-side down, in a 12 x 8 inch baking dish. Pour salsa over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro. Serve over hot cooked rice with chopped red peppers, if desired. Makes 4 servings.

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CHICKEN AND RICE CASSEROLE - BIANCA KRALL

1 cup uncooked long-grain rice
1 16 oz. can cut green beans, undrained
1 can condensed cream of mushroom soup
1 small onion, chopped
1/2 cup mayonnaise or salad dressing
3/4 cup water
2 - 3 cups cubed cooked chicken, turkey or hamburger
2 Tbsp. chopped pimiento, rinsed
2 tsp. instant chicken bouillon or beef bouillon

Combine all ingredients in 2-quart glass casserole. Microwave HIGH covered 30 to 35 minutes or until rice is tender, stirring 2 or 3 times. Makes 4 to 6 servings.

PICANTE CHICKEN AND RICE - SHELLY NORBY & TERESA ORTIZ

1/4 cup flour
3/4 tsp. Lawry's seasoned salt
1 lb. chicken breasts, boneless, skinned and cut into chunks
2 Tbsp. oil
2 cans (14-1/2 oz. ea.) whole tomatoes, undrained and cut up
1 pkg. (1.25 oz.) Lawry's Taco Spices & seasoning
1 cup celery, thinly sliced
1/2 cup chopped onion
1 can (2.2 oz.) sliced ripe olives, drained
1 cup uncooked long grain white rice
1 cup (4 oz.) shredded cheddar cheese

Combine flour and seasoned salt in plastic bag. Add chicken and coat with flour. Heat oil in large skillet; add chicken and cook until brown, stirring occasionally. Add remaining ingredients except cheese; blend well. Bring to a boil; reduce heat. Cover and simmer for 25 to 30 minutes or until liquid is absorbed and rice is tender. Stir in 1/4 cup shredded cheese. Serve topped with remaining cheese. 4 - 6 servings.

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SHANGHAI CHICKEN WINGS - ANITA STIEBER This recipe comes from Forrest' s Grandma, Ann Stieber.

2 -3 lbs. chicken wings (wings work best, but I use breasts or thighs)
1/3 cup water
1/3 cup soy sauce
2 Tbsp. brown sugar
1 tsp. powdered ginger
1/2 tsp. anise seed

Put everything into saucepan and bring to boil. Reduce heat, cover and simmer for 20 minutes, then remove cover and stir. Increase heat slightly and continue cooking for 15 minutes more. It will thicken now. Toss and stir each wing with the sauce. Serve over hot rice or chow mein noodles.

CHICKEN ENCHILADAS - KAY STARK

(I got this recipe from a lady in our ward in Lander who's one of the best cooks I have ever met.)

Mix:

1 cup cooked and chopped chicken (or 2 lbs. hamburger, browned with onion)
2 - 4 oz. cans green chilies, minced or chopped
1 pint sour cream
2 cans cream of chicken soup
1 lb. grated Monterey jack cheese (I like cheddar better for hamburger)
(Reserve some for topping enchiladas, about 1/3)

Warm 2 dozen corn tortillas, fill with above; place in lightly greased pan. Top with cheese. Bake at 350 degrees for 30 to 40 minutes to warm through.

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POPPY SEED CHICKEN - KAY STARK

Cook and bone a chicken or 2 whole chicken breasts. Cut up and place in the bottom of a casserole dish. Top with:

1-1/2 cups sour cream, mixed with
1 can cream of chicken soup

Crush 1 inner pack of Ritz crackers. Melt 3/4 cup butter or margarine. Mix cracker crumbs and butter. Add 2 Tbsp. poppy seeds.

Put this mixture on top of soup and sour cream. Bake at 350 degrees for 30 minutes.

CHICKEN OR TURKEY TETRAZZINI - STEFANIE COMER & VALERIE WALDEAN

8 oz. spaghetti or fettuccine noodles, cooked
2 - 3 cups cooked chicken or turkey
2 cups sliced fresh mushrooms
2 Tbsp. butter or oil

Sauce:

1/4 cup butter or margarine
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups chicken broth
2 Tbsp. dry white wine (optional)
1 cup heated whipping cream (optional)
Grated Parmesan cheese (fresh)

Cook spaghetti or noodles in boiling salted water. Drain. Sauté mushrooms in melted butter or oil. Make sauce by melting butter or margarine in large saucepan. Blend in f lour, salt and pepper . Gradually add chicken stock, stirring constantly. Cook until sauce is thickened. Add wine. Remove from heat and add whipping cream.

Combine about 3/4 of sauce with chicken and mushrooms. Cover bottom of greased baking dish with cooked, drained pasta. Pour chicken mixture over top of pasta. Top with remaining sauce. Sprinkle top with grated Parmesan cheese. Place in moderate oven (375 degrees) until cheese is melted and a delicate brown...about 20 minutes.

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CHICKEN DIVAN - VALERIE WALDEAN

2 pkg. (10 oz. ea.) frozen broccoli or asparagus spears
2 cups chopped cooked chicken (breast)
2 - 10 oz. cans cream of chicken soup*

1 cup mayonnaise (not salad dressing)*
1 tsp. lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs
1 Tbsp. melted butter

Steam broccoli until thawed or asparagus until cooked; drain well. Place in lightly greased 8 x 12 inch casserole dish. Top with chicken. In a large bowl combine soup, mayonnaise, lemon juice. Pour over chicken. Cover with shredded cheese. Sauté bread crumbs in melted butter and cover the cheese layer with them. Bake at 350 degrees for 35 to 40 minutes.

*White sauce may be substituted for canned soups and mayonnaise.

White sauce:

6 Tbsp. butter
6 Tbsp. flour
2 cups warm milk
1/2 tsp. nutmeg
1/2 tsp. salt
Dash of pepper

Prepare sauce by melting butter over low heat. Add flour and blend over low heat for 3 to 5 minutes. Stir milk in slowly, using wooden spoon or wire whisk. Continue to stir and cook over low heat until it is thickened. Add spices.

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CHICKEN DIJON IN PASTRY SHELLS - TERESA ORTIZ & SHELLY NORBY

1 pkg. (10 oz.) Pepperidge Farm Frozen puff pastry shells
2 Tbsp. margarine
1 lb. skinless, boneless chicken breasts, cut into strips
1-1/2 cups broccoli flowerets
1-1/2 cups sliced mushrooms
1 can (10-3/4 oz.) Campbell’s cream of chicken & broccoli soup
1/4 cup milk
2 Tbsp. Dijon style mustard

Prepare pastry shells according t o package directions. Meanwhile, in skillet over medium heat, in 1 Tbsp. hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.

Reduce heat to medium. In same skillet in remaining 1 Tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Spoon over pastry shells. Serves 6.

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CHICKEN CASSEROLE III - VALERIE WALDEAN

Place chicken pieces in 9 x 13 greased baking dish (use margarine or oil). Combine soups, wine and celery and mix well. Pour over chicken. Top with grated cheese or bread crumbs. Bake at 350 degrees for 2 hours.

CINNAMON SUGAR CHICKEN - TINA JACOBS

4 boneless skinless chicken breast
1 tbsp. cinnamon
1\4 cup sugar
1\4 cup water

Combine cinnamon and sugar in small mixing bowl. Preheat oven to 400 degrees. Rinse chicken breast thoroughly in cold water.

Roll breast in the mixture and place on a foil lined baking pan. Bake for 15-20 minutes and then add the water to the bottom of the pan. Do not turn the chicken. Bake for 15-20 more minutes, or until chicken is golden.

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CHICKEN BROCCOLI ORIENTALE - TERESA ORTIZ & SHELLY NORBY

1 Tbsp. vegetable oil
1 lb. boneless, skinless chicken thighs or breasts, cut into strips
1 small onion, cut in 1 inch squares
1 medium green or sweet red pepper, cut into 1 inch squares
1 can Campbell's cream of broccoli soup 3 Tsp. water
1 Tbsp. soy sauce
Hot cooked rice

In 10 inch skillet, over medium-high heat in hot oil, cook chicken - 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer for 5 minutes or until vegetables are tender. Serve over rice.

Makes 4 servings.

CHERRY ALMOND CHICKEN - MICHELLE COOK

1 can pitted Bing cherries, drained
1 - 8 oz. can grapes, drained (or equiv. fresh)
diced cling peaches
1/3 cup blanched almonds
3 Tbsp. cornstarch
2 cups chicken broth
1-1/2 tsp. lemon juice
1-1/2 tsp. salt
1/4 tsp. celery salt
2 cups diced cooked white chicken

Mix cornstarch in 1/4 cup cold chicken broth. Stir into mixture of rest of broth and fruit. Heat and stir until thickened. Stir in lemon juice and seasonings. Add chicken and heat through. Serve over hot rice.

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EASY CHICKEN CACCIATORE - BABETTE COOK

2 - 4 chicken breasts, skinned (boned also if you want)
1 jar spaghetti sauce
Mozzarella or parmesan cheese

Place chicken breasts in foil lined 9 x 13 pan. Cook for about 30 minutes in 350 degree oven or until chicken is done. Drain off grease. Pour spaghetti sauce over chicken. Continue to heat until sauce is hot. Place slices of cheese over top of chicken and heat until cheese is melted. Serve over hot pasta.

CHICKEN POT PIE - BARBARA CARTER

1 stewing chicken - abt. 4 to 6 lbs.
8 small whole onions or several shallots
6 carrots or carrotsnips, diced
3 medium potatoes, diced
4  cups chicken stock

(save stock from stewing chicken and it is a good idea to have a can or so of chicken broth available. Swanson’s chicken broth is best.)

1/4 cup flour
1 tsp. pepper or paprika
1 tsp. salt
1 pkg. (12 oz.) frozen peas

Stew chicken until it is just done and not stringy. Save stock. Remove meat from bones and cut into large pieces. Reserve 1 cup of chicken stock. Cook onions, carrots or carrotsnips and potatoes in rest of chicken stock until tender (about 10 minutes.) If there is not sufficient stock from stewed chicken, add a can or two. Blend flour and seasonings with reserved cold stock.

Stir into chicken stock and vegetables, bring to a boil and cook until thickened, stirring constantly. Add chopped chicken and frozen peas. Turn into a greased 3 quart casserole.

Crust:

2  cups biscuit mix
1/2 to 3/4 cup cold water*
1/2 cup shortening

*(if using our mix, for commercial mix use milk.)

Cut shortening into biscuit mix. Mix in water. Turn on floured surface and knead for five minutes. Roll out to fit top of casserole. Bake at 400 degrees for 15 to 20 minutes.

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CHICKEN ENCHILADAS II - JANICE MAYBEE

4  large chicken breasts (halves)
2  cups cream of chicken soup
14  oz. green chilies
2  cups sour cream
2  cups Monterey Jack cheese
2 cups cheddar cheese
1 can olives
4 green onions (sliced)
12 flour tortillas

Cook chicken. Skin and dice. Mix together chicken, cream of chicken soup, chilies, olives, sour cream, onions, 1 cup Monterey Jack cheese and 1 cup cheddar cheese. Grease pans. Place filling in tortilla shells and roll up. Put remaining mix on top with remaining Monterey and cheddar cheese. Bake at 350 degrees for 40 to 50 minutes. Serves 12.

CHICKEN TETRAZZINI - SHELLY NORBY &

TERESA ORTIZ

1 can cream of mushroom soup
3/4 cup water
1/2 cup grated Parmesan cheese
4 cups cooked spaghetti (about 8 oz. dry)
2 cans (5 oz. each) Swanson's chunk white chicken, undrained
1/4 cup chopped sweet red pepper OR pimento (optional)
2 Tbsp. chopped fresh parsley OR 2 tsp. dried parsley flakes