Ingredients

• 2-4 cups cooked chopped chicken
• ½ c. chopped celery
• ¼ c. chopped onion
• ¼ c. chopped green pepper
• 1 can cream of chicken or mushroom soup
• ½ soup can of milk
• 1 small jar of chopped pimentos
• 1 small can of sliced black olives
• ½ lb. Velveeta cheese, cut into pieces
• 1 8 oz. package of thin spaghetti, cooked

Directions

Cook celery, onion and pepper in small amount of water until tender.
Add the cream soup and remaining ingredients. Mix well. Pour into
9 x 13 inch baking dish. Bake at 350 degrees for about 30 minutes.

Ingredients

• 1 large hen or large fryer
• 1 large bell pepper chopped
• 1 large onion chopped
• 3 ribs celery chopped
• 1 can pimento chopped
• 1 can sliced mushrooms
• Chicken stock
• 1 package spaghetti (12 oz)
• Salt
• Pepper
• Soy Sauce
• Accent

Directions

Cook hen in seasoned water and leave in broth to cool. Debone hen when cooled and reserve stock. Cut meat into bite size pieces. Cook the bell pepper, onions and celery in 1 cup stock. Cook the spaghetti in rest of chicken stock until tender. You will find you absorb all the stock. Toss all together and add the pimentos, and mushrooms. Season to taste with salt, pepper and Accent. This is a very good and different chicken spaghetti. Pass soy sauce. Serves 8 to 10.

Ingredients

• 1 8 1/2-ounce package corn bread muffin mix
• 3 tablespoons finely chopped onion, divided
• 1 teaspoon paprika
• 1 chicken bouillon cube
• 1/2 cup boiling water
• 1 4 1/2-ounce jar sliced mushrooms, drained
• 1/4 cup chopped green pepper
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash hot pepper sauce
• 1 12-ounce can evaporated milk
• 2 cups cubed cooked chicken
• 2 tablespoons chopped pimientos

Directions

Prepare corn bread mix according to package directions, adding 2 tablespoons
onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold. Bake
at 400 degrees for 15 minutes or until a toothpick comes out clean. Let
stand 5 minutes. Turn out onto a serving platter.
Meanwhile, dissolve bouillon in water; set aside. In a medium saucepan,
saute mushrooms, green pepper and remaining onion in butter until tender.
Stir in flour, salt, pepper and hot pepper sauce until smooth. Add milk and
prepared bouillon. Cook, stirring constantly, over medium heat for 2 minutes
or until thickened and bubbly. Cook for 2 to 3 minutes. Add chicken and
pimientos; heat through. Spoon over corn bread.
Makes 4 to 6 servings.

Ingredients

• 6 Cornish hens, cleaned and split in half
• Salt and pepper
• 1 stick butter
• 1/2 lb. fresh mushrooms
• 1/2 cup dry white wine
• 1 tbl. chopped parsley

Directions

1. Rub the hens inside and out with salt and pepper and place in refrigerator for several hours.

2. Melt butter in large baking dish. Turn each bird over in the butter, arranging them bone-side-down so that the halves do not touch each other.

3. Bake in a preheated 400-degree oven for 45 minutes or longer if needed to brown the hens.

4. Remove hens to a warm platter. Sauté mushrooms in drippings until soft. Add wine, scraping up pan drippings. Pour over birds. Sprinkle with chopped parsley.

Serves 12.

Source: The Advocate – Baton Rouge, La

Ingredients

• 2-4 slices bacon
• 2 (1- to 1 1/2-lb.) Cornish game hens
• Salt and pepper
• 1 cup long-grain rice
• 1 small onion, cut in thin wedges
• 1 clove garlic, minced
• 1 qt. canned tomatoes, undrained
• 1/2 cup quartered fresh mushrooms
• 1/4 cup dry white wine
• 1 tsp. instant chicken bouillon granules
• 1/4 tsp. dried basil
• 1/2 cup water
• 3 tbls. snipped parsley
• Grated Parmesan cheese, if desired

Directions

1. In a large skillet, cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside.

2. Brown Cornish hens in the reserved drippings for about 10 minutes. Sprinkle with a little salt and pepper. Remove hens from skillet.

3. Cook rice, onion wedges and garlic in skillet drippings until rice is golden brown, stirring frequently. Stir in tomatoes with juice, fresh mushrooms, wine, bouillon granules, 1/4 teaspoon salt, basil and ‰ cup water.

4. Bring to a boil. Return hens to skillet. Reduce heat, cover and simmer for 45 to 60 minutes or until poultry is cooked and rice is tender.

5. Transfer hens to serving platter. Stir parsley and crumbled bacon into rice. Arrange rice mixture around hens. Serve with grated Parmesan cheese, if desired.