This is one of my favorite things that JD makes. He claims his recipe is not written down anywhere, but his sister Cindy came across this recipe that Nana had kept – written in JD’s own handwriting! Thanks to Cindy for salvaging it so I can share it with the world. 🙂
4 cups diced, cooked Chicken 2 Tbsp. Butter 1/2 cup Celery, chopped 1/2 cup Onion, chopped 1 (4 oz.) can mushroom pieces 1 can Cream of Celery Soup 1/2 cup Milk 1/2 cup Chicken Broth Topping: 1 small pkg. Stuffing Mix 1 cup Chicken Broth 1 stick Butter, melted Saute…
24 Chicken Wings/Drummettes 1/4 cup Hot Pepper Sauce 1/4 tsp Paprika 1 envelope Hidden valley Ranch Dressing Mix 1/3 cup Butter, melted 3 Tbsp. Vinegar Preheat oven to 400 degrees. Dip chicken in dressing, then in mixture of butter, pepper sauce and vinegar. Place on baking pan and sprinkle with…
Cut meat in bite size cubes, flour well. Brown evenly in plenty of oil to keep from sticking. Salt, pepper and cover with water. Simmer until meat is tender. Before serving, add one can mushroom soup and blend well in meat gravy. You may have to thicken gravy. – From…
Easy to make. Prepare the sauce ahead of time, but cook the rest just before time to serve, for best results.
Keep these meatballs warm in a crockpot to serve as appetizers.
Raspberries and chicken are a wonderful flavor combination. Added to greens with this particular dressing they make a delightful, flavorful salad.
4-6 Chicken Breasts, boiled 1 can Cream of Chicken Soup 1 lg. can Milnot 1 can Cream of Mushroom Soup 2/3 cup Milk 1 can Cream of Celery Soup 1 Tbsp. Minced Onion 1 lg. can Chow Mein Noodles Tear or cut chicken into bite size pieces. Mix soups, milnot,…
I call this “Chicken Just In Thyme” because it really is a “time” saver. I usually have the boneless chicken breasts (or chicken tenders) in the freezer, so this is a great emergency recipe. Easy enough for every day dinner, good enough to serve company. I use thyme from my herb garden.