Entrées 

Meats Poultry Seafood

Becky's Chicken Creole
Bacon Wrapped Chicken
Chicken Divan
Chicken Rosemary
Chicken Spaghetti
Country Captain
Lemon Chicken Pasta
Oriental Chicken
Poppyseed Chicken
Roast Turkey
Rotel Chicken
Smothered Chicken


Becky's Chicken Creole

1 pound boneless, skinless chicken thighs
1 medium white onion
3 ribs celery
1/2 cup butter, divided
2 cloves garlic, chopped
8 oz. sliced mushrooms
1 14 oz. can diced tomatoes, undrained
1 bell pepper, seeds removed, chopped
Creole seasoning (Emeril's or other brand)
black pepper to taste
2 Tbsp. parsley flakes
2 Tbsp. lemon juice

Cut onion and celery into coarse chunks and place together in food processor. "Pulse" chop until well mixed. Set aside.
Remove most of fat from chicken. Place in food processor and chop into small pieces.

In a cast iron skillet melt 1/4 cup butter on medium heat. Brown chicken thoroughly. Transfer chicken to warm plate and set aside.

In same skillet melt 1/4 cup butter and add onion, celery, mushrooms and garlic. Sauté until tender. Add tomatoes, bell pepper, and seasonings. Mix well. Add chicken. Simmer on medium low heat for 15-20 minutes, stirring often.

Remove from heat and stir in parsley and lemon juice. Serve over rice, or by itself with crusty French bread and a cold Abita or other Louisiana beer.

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Bacon Wrapped Chicken

4 boneless, skinless chicken breasts
1 jar sliced dried beef
bacon (2 strips per chicken breast)
2 cans cream of mushroom soup
black pepper to taste

Preheat oven to 300°.

Arrange beef slices in bottom of 9 by 13 inch baking dish.

Wrap two slices of bacon around each chicken breast and arrange over beef slices. Spread undiluted soup over chicken.

Cover and bake at 300° for 2 hours, then uncover. Increase heat to 350°. Bake another 20 to 30 minutes, basting several times with its own juices.

Serve over rice.

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Chicken Divan

10 ounce package frozen chopped broccoli
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 cup shredded Cheddar cheese
4 boneless chicken breasts, cooked, diced
1 can cream of chicken soup
1/2 teaspoon curry powder
bread crumbs

Cook broccoli according to directions on package. Drain. Put broccoli and chicken in bottom of greased casserole.

Combine soup, lemon juice, mayonnaise, and curry powder. Spread mixture over broccoli and chicken. Sprinkle with cheese and bread crumbs.

Bake at 350° for 30 minutes.

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Chicken Rosemary

One whole fryer, giblets and fat removed
5 sprigs fresh rosemary (2 chopped)
3 cloves garlic (2 sliced, 1 whole)
3 potatoes, peeled and sliced thick (or 1 pound new potatoes)
4 carrots, peeled and cut into 2 inch pieces
3 medium onions, quartered
2 Tablespoons olive oil
Salt and pepper

Rinse chicken well. Pat dry; salt and pepper inside. Place chicken in baking dish. Put 2 sprigs rosemary under breast skin and one sprig in cavity with a whole clove of garlic. Tuck wings under legs. Coat with nonstick vegetable spray.

Toss peeled and sliced vegetables, chopped rosemary, sliced garlic, oil, and 1/2 teaspoon each salt and pepper. Arrange around chicken. Cover with aluminum foil.

Bake one hour at 400°. Reduce to 350°. Remove foil and continue baking another 45 minutes or until juices run clear.

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Chicken Spaghetti
Mabel Atkinson

1 large fryer, in pieces
1 cup butter
3/4 cup
flour
5 cups
chicken broth (Note: I use two cups canned chicken broth and three cups of the liquid I cook the chicken in.)
1 cup
milk
1 cup chopped
celery
1 can sliced
mushrooms
1 can
tomato paste
1 small jar
pimiento, chopped
garlic powder
12 ounces
spaghetti
Parmesan cheese

Bring two quarts of water to a boil and cook chicken for 20 minutes or until tender. Remove skin and bones. Cut into bite size pieces.

Melt margarine in a large saucepan. Remove from heat and add flour. Stir till dissolved. Add chicken broth and milk. Cook until thick. Remove from heat. Add celery, mushrooms, pimiento, tomato paste, and garlic powder. Let stand at least an hour.

Cook spaghetti and drain. Mix spaghetti, chicken, and sauce in a greased casserole. Cover with Parmesan cheese. Bake at 350° for 30-40 minutes. Serve with garlic bread.

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Country Captain

4 large boneless, skinless chicken breasts
2 Tablespoons olive oil
1 onion, chopped
1/2 large green pepper, diced
1 Granny Smith apple, peeled, cored, and diced
3 garlic cloves, minced
2 teaspoons peeled, grated ginger root
2 Tablespoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
28 oz. canned tomatoes in juice
1 can chicken broth
1/2 cup seedless raisins
1 teaspoon salt
2 cups brown rice

In an oven-ready pot, brown chicken in olive oil and remove to plate.

Preheat oven to 350°. In the same pot, cook onion, pepper, apple, garlic and ginger 2 minutes, stirring constantly. Reduce heat to medium low. Cover and cook 5 minutes more.

Stir in curry powder, pepper, and cumin. Mix well. Add tomatoes, broth, raisins, and salt. Return chicken to pot. Heat to boiling and boil 1 minute.

Cover and bake at 350° for 1 hour.

While chicken is cooking, prepare rice according to package. Serve chicken and sauce over rice.

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Lemon Chicken Pasta

3 boneless, skinless chicken breasts, sliced into strips
1 red bell pepper
one can chicken broth
2 Tablespoons cornstarch
2 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 teaspoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons pine nuts, lightly toasted
6 to 8 ounces uncooked linguini noodles

Cut ends from bell pepper and discard; remove seeds. Slice into thin strips and set aside. Cook the linguini and drain.

Mix together chicken broth, cornstarch, lemon juice, mustard and garlic powder in a small bowl; set aside.

Cook chicken pieces, half at a time, in small amount olive oil over medium high heat. Drain on paper towels. After cooking chicken, add bell pepper to skillet and cook for about one minute. Drain on paper towels. Discard any fat and burnt pieces.

Stir broth mixture well and pour into hot skillet. Cook over medium heat until thickened and bubbly. Add cooked chicken, bell pepper, parsley and pine nuts. Heat thoroughly. Toss with pasta and serve.

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Oriental Chicken
Mabel Atkinson

2 Tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
2 cups diced cooked chicken
1 can cream of mushroom soup
1/2 cup milk
8 oz. sliced water chestnuts
3 oz. Chinese noodles
salt
pepper

Brown onion and celery in butter. Add chicken, mushroom soup, milk, water chestnuts, salt and pepper. Mix well.

Put into a greased casserole. Cover with Chinese noodles.

Bake at 400° for 30 minutes.

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Poppyseed Chicken

3 chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
8 ounces sour cream
1 stack pack Ritz Crackers, crushed
1 stick butter, melted
3 Tablespoons poppyseeds

Remove skin and fat from chicken. Cook and remove bones. Cut into bite size pieces.

In a large casserole dish, mix soups and sour cream. Add chicken pieces and mix well.

Mix crushed crackers and poppyseeds. Spread on top of soup mixture.

Drizzle melted butter over top. Bake at 350° for 35 minutes.

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Roast Turkey

10 to 14 pound turkey (fresh, never frozen, if possible)
(Do not use a self basting turkey)
salt (see below)
Crushed rosemary
Ground thyme
butter

Soak the turkey overnight in the refrigerator in a salt water solution. Use 1/2 cup salt for each gallon of water. You can buy a plastic paint bucket which works very well for under five dollars.

Remove the turkey from the salt solution and pat dry. Mix rosemary and thyme in softened butter and rub over turkey; cover with a buttered cheesecloth.

Roast the turkey unstuffed on a "V" shaped rack at 400° until a meat thermometer reaches 180° deep in the thigh. This will take between 1-1/2 to 2 hours. Begin roasting breast side down and rotate every 20-30 minutes: one wing, then the other wing, then finally breast side up. Baste with its own juices every time you turn. Use oven mitts!

Remove the cheese cloth at the time you make the last turn.

When done, remove to a cooling rack for 10-15 minutes before carving.

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Rotel Chicken

4 or 5 chicken breasts
1/3 cup chopped celery
2 large onions, chopped
2 large green peppers, chopped
1 stick butter
1 can Ro-Tel spicy tomatoes
1 small can English peas, drained
1 large jar sliced mushrooms
16 ounces Velveeta cheese
7 ounces vermicelli

Boil chicken and celery. Remove bones and skin; dice chicken. Save 1-1/2 quart of the broth to cook the vermicelli.

Sauté onions and pepper in butter. Add mashed Ro-Tel tomatoes. Add peas and mushrooms. Cut cheese into cubes and add, stirring until blended. Add salt and pepper to taste.

Cook vermicelli, using chicken broth.

Add diced chicken, celery, and vermicelli to mixture. Divide into 2 or 3 smaller casseroles. Bake at 350° for 45 minutes.

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Smothered Chicken

One fryer, about 3-1/2 pounds, split
(or 3 or 4 chicken breast halves, not skinless)
4 Tablespoons butter, divided
8 oz. fresh mushrooms, sliced
16 small boiling onions, whole, peeled
1/2 cup chicken broth
1/2 cup dry white wine
2 bay leaves
1/4 teaspoon thyme
salt and pepper
2 Tablespoons chopped parsley

Sprinkle chicken with salt and pepper. Melt 2 Tablespoons butter in large skillet. Add chicken skin side down. Cover with a plate and add about five pounds of weight (a water filled saucepan will work). Cook over low heat for 25 minutes or until brown.

Drain fat. Add remaining 2 Tablespoons butter. Turn chicken; add all other ingredients except parsley. Replace plate and weights. Cook over low heat for 45 minutes.

Remove chicken to platter. Cut into half inch thick slices if desired. Spoon onions and mushrooms over chicken. Reduce liquid and thicken (if desired) with a tablespoon of cornstarch dissolved in 1/4 cup cold water. Spoon gravy over chicken and sprinkle with parsley.

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