Lemon-Soy Chicken
Breaded Ranch Chicken
Delightful Chicken Casserole
Make-Ahead Chicken Bake
Chicken Fajita Pizza
Chicken and Broccoli Casserole
Mexican Chicken
Imperial Chicken
Honey Mustard Chicken
Party Chicken  

Chicken Recipes


Lemon-Soy Chicken
4 skinless, boneless chicken breasts
1 tbls. olive oil
Marinade:
3⁄4 cup chicken broth
1⁄4 cup lemon juice
2 tbls. green onion, minced
1 tbls. soy sauce
1 clove garlic, minced or 1⁄2 tsp. dry minced garlic
1⁄4 tsp. ground ginger
1 tsp. cornstarch
1 tbls. water

Place chicken in a large self-sealing plastic bag. For marinade, combine broth, lemon juice, onion, soy sauce, garlic and ginger. Pour over chicken in bag and seal. Refrigerate for 30 minutes or more. Put olive oil in skillet; add chicken and cook until brown, turning once. Add marinade to skillet, bring to a boil and reduce heat to low. Cover and cook about 20 minutes or until meat is no longer pink. Remove chicken to serving platter and cut into thin slices. Cover to keep warm. Bring marinade to boil. Combine cornstarch and water; add to marinade and cook until thickened. Spoon over chicken. Serve with rice and green vegetables. Yields 8 servings. Marie Wheeler, Mound City, Mo.
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Breaded Ranch Chicken
3⁄4 cup cornflakes, crushed
3⁄4 cup Parmesan cheese, grated
1 pkg. ranch salad dressing mix
8 (2 lbs.) boneless, skinless chicken breast halves
1⁄2 cup butter or margarine, melted

In a shallow bowl, combine cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter and roll in cornflake mixture to coat. Place in a greased 13x9-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until chicken juice runs clear. Yields 8 servings. Sheryl Riley, Unionville, Mo.
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Delightful Chicken Casserole
1 (3 lbs.) chicken, cooked, boned and chopped (reserving 1/2 cup of chicken broth)
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (12 oz.) can evaporated milk
1⁄2 cup chicken broth
1 (8 oz.) pkg. stuffing mix
1⁄2 cup margarine, melted

Combine chicken, cream of mushroom soup, cream of chicken soup, evaporated milk and chicken broth in a saucepan over medium heat. Combine dry stuffing mix and seasoning packet with melted margarine; spread 1⁄2 of the stuffing mix in a casserole dish. Place chopped chicken over stuffing mix followed by the heated soup mixture. Top with the last half of stuffing mix. Bake at 350° for 35 minutes. Yields 6 to 8 servings. Marilyn Ohrenberg, Alma, Mo.
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Make-Ahead Chicken Bake
5 cups chicken, cooked, cubed
2 cups celery, chopped
5 eggs, hard cooked, sliced
1 (10 3⁄4 oz.) can condensed cream of chicken soup, undiluted
3⁄4 cup mayonnaise
2 tbls. lemon juice
1 tbls. pimientos, optional
1 tsp. onion, finely chopped
1 cup cheddar cheese, shredded
1 (3 oz.) can chow mien noodles
1⁄2 cup slivered almonds, toasted

In a large bowl, combine the first 8 ingredients. Transfer to a greased 3-quart baking dish. Sprinkle with cheese, chow mien noodles and almonds. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350° for 30 to 35 minutes until lightly browned and cheese is bubbly. Yields 8 servings. Mary E. Miller, Clark, Mo.
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Chicken Fajita Pizza
1 pizza crust, baked
1 lb. chicken breasts, cut into strips
Italian dressing
1⁄4 cup vegetable oil
1 large onion, sliced
1⁄2 cup green pepper
1⁄2 cup yellow pepper
1⁄2 cup red pepper
1 cup fresh mushrooms, sliced
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1⁄4 tsp. pepper
1 cup salsa
2 cups mozzarella cheese, shredded

Marinate chicken in Italian dressing for 15 minutes. In a large skillet, heat oil over medium heat. Add chicken, onion, peppers, mushrooms and spices. Cook and stir until peppers are crisp tender. Spread salsa over pizza crust. Spoon the chicken mixture evenly over salsa. Top with mozzarella cheese. Bake at 350° until hot. Yields 4 servings. Carol Mast, Lamar, Mo.
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Chicken and Broccoli Casserole
2 (10 oz.) cans cream of chicken soup
3⁄4 cup salad dressing
1 tsp. lemon juice
2 cups soft bread crumbs
2 tbls. butter or margarine, melted
2 (10 oz.) pkgs. frozen broccoli spears, cooked and drained
2 cups cooked chicken, sliced
1⁄2 cup sharp cheddar cheese, shredded

Combine cream-of-chicken soup, salad dressing, lemon juice; mix well, and set aside. In a separate bowl, blend bread crumbs and butter. In a 9x13-inch pan, layer the following: broccoli, chicken slices, soup mixture, cheese and bread crumbs. Bake at 350° oven for 35 minutes. Yields 6 servings. Linda Rothove, Westphalia, Mo.
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Mexican Chicken
1 cup chicken broth
1 cup sour cream
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (16 oz.) jar salsa
1 bag of tortillas
2 lbs. chicken
Cheddar cheese, shredded

Pour chicken broth in bottom of a 9x13-inch pan. Mix together sour cream, soups and salsa. Cut up tortillas in 1-inch cubes. Fry and drain chicken. Layer tortillas, meat, soup mixture and cheese (about 2 layers of each). Bake at 350° for 1 hour. Let set 15 minutes. Yields 6 to 8 servings. Millie Gingerich, Clark, Mo.
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Imperial Chicken
1 cup corn flake crumbs
1⁄2 cup flour
1⁄3 cup Parmesan cheese
1 broiler chicken, cut for frying
1⁄4 cup minced parsley
2 tsp. salt
1⁄8 tsp. pepper
3⁄4 cup melted butter

Blend crumbs and other ingredients, except butter. Dip chicken pieces into butter, then into crumb mixture. Arrange chicken in single layer in uncovered shallow pan lined with aluminum foil. Bake uncovered at 350° for 1 hour. Yields 8 servings. Mrs. David Yoder, Clark, Mo.
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Honey Mustard Chicken
4 boneless chicken breasts
2 tbls. oil
3⁄4 cup honey
2 tbls. Dijon mustard

Place chicken breasts and oil in skillet. Fry chicken until juices run clear. Turn as needed. Remove chicken from skillet and place on plate. Add honey and mustard to skillet; mix well. Return chicken to skillet over medium heat. Coat chicken with mixture and cook until chicken has a light glaze. Plate chicken and drizzle with remaining honey.. Yields 4 servings. Garnet Symington, Macon, Mo.
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Party Chicken
8 chicken breasts, skinless, boneless
2 (2.5 oz.) jars of chipped beef
8 slices bacon
1 (10 oz.) can cream of mushroom soup, undiluted
1⁄2 pt. sour cream

Cover bottom of greased 8x12x2-inch baking dish with chipped beef, pulled into small pieces. Roll and wrap each chicken piece with a slice of bacon. Arrange chicken on chipped beef. Mix soup and sour cream and pour over all. Bake uncovered at 275° for 3 hours. Yields 8 servings. Josephine Steinman, Argyle, Mo.
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