Ingredients

• 1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder
• 4 pounds split chicken wings
• 3 jars (12 ounces each) beef gravy
• 2 large onions, chopped
• 4 tablespoons vegetable oil
• 2 pounds ground beef
• 2 eggs
• 1/2 cup bread crumbs
• 1/8 teaspoon salt

Directions

Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish.

In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.

Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.

Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.

Serving Tip: This is great served in bowls over your favorite egg noodles.

Ingredients

• 1 (5-lb.) hen, cut up (a fryer will fall apart)
• 3 large onions, finely chopped
• 2 cans 98% fat-free, 30% less sodium cream of mushroom soup
• 2 soup cans filled with water
• 2 soup cans filled with water
• ¾ cup chopped green onions
• ½ tsp. celery powder
• ½ tsp. red pepper
• ½ tsp. red pepper

Directions

Wash hen and put in heavy pot and cover. Cook on low for about 1 hour, until it gets very brown. Stir occasionally to avoid sticking.
When it is really brown, remove from the pot and set aside. Discard most of the rendered fat from the pot, keeping just enough to cook the onions.
Over medium heat, cook onions until they are really brown.
Stir 2 cans of cream of mushroom soup in with the onions and add 2 cans of water.
Put the chicken back in the pot, add all the seasonings, cover and cook over low heat for about 2 hours, stirring occasionally. You may need to add a little more water, as it cooks down, to make enough gravy.
Served over rice, this recipe will serve 6 to 8.

Ingredients

• 2 1/2 lbs of chicken
• salt and pepper
• 1 tbsp olive oil
• 1 1/2 to 2 cups seasoning blend – onions and peppers
• 1 clove of minced garlic
• 2 1/2 cups salsa – chunky style
• 1/2 cup warm water
• 1 tsp instant chicken granules
• 2 bay leaves
• 1 cinnamon stick broken
• 1/2 tsp oregano

Directions

Preheat oven to 350 degrees. Place chicken seasoned with salt and pepper in 9 x 13 inch baking dish coated with nonstick cooking spray. Bake for 40 to 45 minutes at 350 degrees.

Heat oil in saucepan over medium high heat. Saute seasoning blend and garlic until onion is tender for 4 to 5 minutes. Stir in salsa, water, bouillon, bay leaves, cinnamon stick pieces, and oregano. Bring to a boil. Reduce heat to low and cook 10 minutes. Pour sauce over chicken – remove bay leaves and cinnamon stick pieces. Bake for 10 minutes or until chicken is no longer pink.

ENJOY!! Great taste.

Source: KNOE TV – Monroe, Louisiana

Ingredients

• 2 tablespoons peanut oil
• 1 pound ground dark meat chicken (ground pork or turkey can be substituted)
• 2 teaspoons cornstarch
• 8 green onions, white and green, minced
• 2/3 cup water chestnuts, chopped
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 large head butter lettuce, leaves separated.

Directions

Warm the oil in a skillet or wok over medium high heat. Add the chicken, cornstarch and green onion and cook, stirring constantly until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, ginger, soy sauce and oyster sauce and cook 1 minute. Remove from the heat.

To serve, take one leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

*Source: CBS-2 Chicago

Ingredients

• 6 – 8 chicken breast halves – skinless, deboned
• 1 egg, beaten
• 1/2 cup Italian style bread crumbs
• 1 cup grated Parmesan cheese
• 4 tablespoons olive oil
• 2 cups spaghetti sauce, home-made or commercial
• 6 – 8 slices mozzarella cheese

Directions

Dip the chicken in beaten egg and coat with a mixture of bread crumbs and Parmesan cheese. Brown chicken in oil, remove from skillet, and drain on paper towels. Place chicken breast pieces in a
13 x 9, lightly greased baking dish. Spoon sauce over chicken. Cover and bake at 350 for 45 minutes. Place 1 slice mozzarella cheese over each chicken piece and bake, uncovered, for about 10 minutes more, until cheese is melted. Serve each breast with some of the sauce over hot egg noodles.