Chicken Pot Pie

Chicken Pot Pie

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables, thawed (any style)
2 cups cooked, chopped white chicken meat
2 cans Campbell’s fat free (Healthy Request)
Cream of Mushroom soup

Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam.

Mix together vegetables, chicken and soup. Pour into prepared pan.

In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.

6 servings = 4.5 WW points per serving
4 servings = 6.5 WW points per serving

Chicken Cordon Bleu

Chicken Cordon Bleu

3 tablespoons all-purpose flour
6 tablespoons butter
6 whole chicken breasts, skinned and boned
1 tablespoon cornstarch
1/2 cup dry white wine
1 cup whipping cream
1 teaspoon paprika
1 (8 ounce) package Swiss cheese slices
1 (8 ounce) package sliced cooked ham
1 cube chicken bouillon

Spread chicken breasts flat; fold cheese and ham slices to fit on top of breast; fold breasts over filling and fasten edges together with toothpicks being careful to seal well so filling will not leak out.

On wax paper, mix flour and paprika; use mixture to coat chicken pieces.

In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bullion cube. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

Servings: 6

Mexican Chicken Packets

Mexican Chicken Packets

1 (4 ounce) can chopped green chiles, drained
1 (7 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 1/2 teaspoons dried ground mustard
1 teaspoon cayenne pepper
3 crushed garlic cloves
1 tablespoon ground cumin
1/2 teaspoon ground cloves
4 pieces chicken, with skin on and bone in, about 2 1/2 to 3 pounds

Preheat oven to 350 degrees F.

In a mixing bowl, combine all ingredients except chicken. Mix well.

Lay out 4 pieces of aluminum foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.

Place chicken pieces on a cookie sheet and bake for 55 minutes to 75 minutes for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.

Place pouches on heated dinner plates and let guests open them at the table.

Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Mandarin Restaurant Crispy Chicken With Lemon Sauce

Mandarin Restaurant Crispy Chicken With Lemon Sauce

Source: This is served at the Mandarin restaurant in Beverly Hills.

1 (3 1/2 pound) chicken
Chicken stock or water
Vegetable oil
Juice of 3 lemons, reserving 1 squeezed half
1/2 cup granulated sugar
1/2 cup boiling water
1 tablespoon soy sauce
2 tablespoons cornstarch

Cook chicken in simmering chicken stock or water to almost cover until nearly tender, about 20 minutes. Remove and suspend over a bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled.

Heat enough oil to 350 degrees F in a wok to deep fry the whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides.

Meanwhile, combine lemon juice with the squeezed lemon half, sugar and boiling water in a saucepan. Bring to boil and simmer for 2 to 3 minutes until the sugar is dissolved. Add 2 teaspoons oil and the soy sauce. Remove from heat and set aside.

Split chicken in halves down the back and cut into serving pieces. Reassemble on a serving platter and garnish with triangles of lemon peel which have been cut with a serrated knife, if desired. Bring reserved lemon sauce to boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over the chicken pieces.

Makes 4 servings.

Mr And Mrs G’s Fried Chicken

Mr And Mrs G’s Fried Chicken

Source: Mr. and Mrs. G’s Home Cooking and Pastries

1 chicken or as much as you need to
serve, cut into pieces
Seasoned salt
Black pepper and garlic powder to taste
All-purpose flour
Vegetable oil

Cut chicken into pieces. Cover with seasoned salt, black pepper and garlic powder. Rub seasonings into chicken. Place flour in a large bowl. Run chicken pieces through flour, coating thoroughly. Shake off any excess.

Heat vegetable oil to 325 to 350 degrees F in a skillet big enough to submerge chicken pieces. Drop chicken into hot oil. When the pieces rise, check for desired colored. When the chicken is a deep golden brown, remove from oil. Place on a rack to drain. Serve.

Chicken And Dumplings

Chicken And Dumplings

2 envelopes Lipton’s Cream of Chicken Cup-o-soup
1 can Swanson’s Chunk Chicken Meat
1/2 package mixed freeze-dried vegetables
1 cup Bisquick in a zip-type bag
Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally.

While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

Chicken Scrapple

Chicken Scrapple

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Saut? onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.

Salsa Skillet Chicken

Salsa Skillet Chicken

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 large onion, coarsely chopped
1 green, yellow or red bell pepper, chopped
1 large tomato or 1 can diced tomatoes
1 jar salsa (your favorite)
2 tablespoons sugar
Salt and pepper

Brown chicken in canola oil in a large skillet. Add onion and bell pepper. Cook until just tender.

Add tomato, salt, pepper, and sugar. Mix well. Add salsa and cook over low heat stirring frequently for about 10 minutes or until hot and bubbly. Serve over rice.

Serve topped with guacamole, sour cream and shredded Monterey jack cheese, if desired.

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Cranberry Chicken

Cranberry Chicken

1 can whole cranberry sauce
1 (8 ounce) bottle Catalina salad dressing
Chicken breasts, skinless and boneless

Preheat oven to 350 degrees F.

Place chicken breasts in a 9 x 13-inch baking pan.

Combine cranberry sauce and salad dressing. Pour over chicken breasts and bake for about 45 minutes.

Servings: 4