Chicken Stroganoff
1 1/2 pounds chicken tenderloins 6 medium mushrooms (cut in 1/4’s) 4 Tbs butter (divide in 1/2) 1/2 to 1 cup onion (chopped) 2 cups chicken broth 6 Tbs. flour (divided in 1/2) 1 c. sour cream 1/2 tsp. dry mustard 1 tsp salt 1/2 tsp. pepper 1 tsp. ketchup 8 oz wide egg noodles
Cook the egg noodles until done, put aside and keep warm. Combine 4 Tbs. flour with salt and pepper, mix well. Put the chicken into the flour mix and toss till well coated.
Using a frying pan, melt 2 Tbs. butter. Cook the chicken in the butter, use medium heat. Turn the chicken often till browned, approximately 6 to 8 minutes. Add onions and mushrooms. Cook for another 4 minutes, stir often. After 4 minutes remove the vegetables and chicken (use a slotted spoon). Add flour and dry mustard to the remaining butter, mix well, slowly add the chicken broth, stir often, cooking for approximately 3 to 5 minutes. Add sour cream and ketchup, stir well.
Now add the chicken and vegetables. Stir often until all ingredients are well heated through.
Serve over the egg noodles. Serve with dinner rolls and green beans or a salad.
Chicken and Dressing
3 large eggs 4 boneless/skinless Chicken breasts (about 5 oz. each) 1 can cream of mushroom soup (10 3/4 oz.) 1 can cream of celery (10 3/4 oz.) 1/2 c. celery (chopped) 1/2 c. onion (chopped) 2 cups mild cheddar cheese (shredded -divide in 1/2) 1 pkg stuffing mix (herb or cornbread stuffing) 1/4 tsp. pepper 1 tsp. salt 1 tsp. dried celery flakes
In a kettle bring to a boil the water, salt and celery flakes. Once it comes to a boil turn the heat down to medium low, then add the chicken and cook till tender, approximately 20 to 25 minutes. Then drain the chicken and save 2 1/2 cups of the broth. Cool and cut up the chicken.
Using a fork or wire whisk blend together the chicken, broth, celery, onion, cream of celery soup, cream of mushroom soup, stuffing mix and pepper, stir good. Pour into a 13 x 9 inch baking dish.
Bake at 350 degrees for approximately 45 minutes until bubbly and brown. Then sprinkle the cheddar cheese on top and bake until the cheese melts.
Chicken Pot Pie Mini’s
2 5 oz. cans white chicken (drain and chunk up) (you can use chicken left overs)
4 oz. cream cheese, softened 3 Tbs. mayonnaise 1 c. cheddar cheese (shredded) 1 c. carrots (chopped) 1 c. peas (frozen) 1/4 c. onion (dice fine) 1/4 tsp. salt 1/8 tsp. garlic powder (optional) 1/8 tsp. pepper 1 can refrigerator buttermilk biscuits
Cook peas and drain. Steam carrots approximately 2 to 3 minutes. Mix together chicken, peas, carrots, onion, mayonnaise, salt, pepper and garlic powder.
Open can of biscuits and separate into halves. Press each biscuit into a muffin pan (make sure it covers the bottom and sides). This will fill 10 muffin cups.
Put scoops of chicken mixture into the muffin cups . Top with the biscuit halves. Press and seal the edges. Use a fork and poke holes in the top. Bake at 350 degrees for approximately 25 to 30 minutes.
Enjoy
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