Ingredients

• 1 pkg. stove top stuffing (make as directed)
• Put 1/2 in greased 9×13 pan.
• Mix together
• 2 1/2 cups diced chicken
• 1/2cup chopped onion
• 1/2 cup diced celery
• 1/2 cup mayonaise
• Put this on top of 1st mixture and put the rest of dressing on top.
• Beat together:
• 2 eggs
• 1/2 cup milk

Directions

Pour over the top. Cover and refridgerate over night. Take out 1 hour before baking and spread 1 can cream ofmushroom soup on top. Bake uncovered at 325 degrees for 40 mins. Sprinkle grated cheese on top and return to oven for 10 mins.

Ingredients

• 6 split chicken breasts (boned if preferred)
• Seasoned flour for coating
• 4 tablespoons butter
• 2/3 cup apple cider
• 2 tablespoons Calvados or apple brandy
• Juice of 1 lemon
• 3 small, tart apples, peeled, cored and chopped
• 1 medium onion, coarsely chopped
• 6 tablespoons cream (light or whipping cream)
• 1 tablespoon flour for thickening
• Blanched, slivered almonds, about 1/3 cup
• 1 teaspoon additional butter

Directions

Yield: 6 servings

Rinse and pat dry the chicken pieces. Shake in a bag with seasoned flour. Meanwhile, have butter melting in a large skillet over medium-low heat. Slowly brown the floured chicken breasts in butter on both sides, being careful not to let the butter get too hot. Thorough browning requires about 10 minutes.

Add the cider to skillet, the apple brandy, if using, and the lemon juice. Add the apples and onion to the chicken, on and around the pieces, cover and continue to simmer 10-15 minutes.

In a small pan, melt a teaspoon of butter and sauté the almonds until golden brown. Set aside.

Remove the chicken from skillet and keep warm. To the apple-onion mixture in skillet (skim to remove excess fat if chicken skin was left on), add the cream that has been mixed with 1 tablespoon flour. Stir rapidly to blend with the juices, increase the heat. Cook and stir sauce about 3 minutes, until thickened and bubbly. Taste and adjust seasoning, adding salt and pepper, if desired. Stir in the sautéed almonds.

Spoon some of the sauce over the warm chicken breasts to garnish. Pass the rest in a sauceboat. Serve with Currant-and- Curried Rice (found under Rice dishes).

-Cincinnati Post

Ingredients

• 1/2 cup seasoned onion blend
• 1/2 stick of butter
• 1/4 cup all purpose flour
• 1/2 cup flour
• 1 tsp poultry seasoning
• 1/4 tsp each salt and pepper
• 12 oz chicken broth
• 1/2 cup dry nonfat milk
• 1 tbsp chicken granules
• 2 cups cooked rice
• 2 cups cooked shredded chicken
• 2 cups shredded cheddar cheese
• 2 cups bread crumbs
• 1 tbsp paprika
• 12 oz jar chicken gravy

Directions

Heat skillet over medium high heat and melt butter. Cook seasoning blend in butter until heated through. Stir in flour, poultry seasonings, salt and pepper and stir until well blended. Gradually stir in broth, powdered milk, and bouillon. Cook and stir until mixture comes to a boil. Reduce heat and simmer 1 to 2 minutes. Cool. Cover and refrigerate for about 3 hours.

Stir in cooked rice, shredded chicken, and cheese into seasoning mixture until well blended. Combine breadcrumbs with paprika. Shape chicken mixture into balls about a 1/4 cupful of chicken mixture. Roll balls into breadcrumb mixture. Place on a greased baking sheet. Bake in preheated 400 degree oven for about 25 to 30 minutes or until golden brown. Serve with heated chicken gravy.

Ingredients

• 2 whole boneless, skinless chicken breasts, halved
• 1/4 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 small shallot, chopped
• 1 tablespoon olive oil
• 4 portobello mushrooms, sliced
• 1 tablespoon chopped parsley
• 1/4 teaspoon pepper
• 4 thin slices mozzarella cheese

Directions

In shallow dish or on wax paper, mix together bread crumbs and Parmesan cheese. Press mixture into both sides of chicken. In small frypan, place olive oil over medium-high heat. Add shallot and saute until soft. Add mushrooms, parsley and pepper; cook about 5 minutes, turning mushrooms once. Spray oven-proof casserole with nonstick cooking spray and arrange chicken flat in dish. Top with mushroom mixture, evenly divided over each piece. Arrange slice of mozzarella cheese on top. Place in 425 degree F. oven for 20 minutes or until fork can be inserted in chicken with ease.

Makes 4 servings.

Ingredients

• 2 Tbsp vegetable oil, divided
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped mushrooms plus 1 1/2 cups quartered mushrooms
• 1/2 cup finely chopped frozen broccoli flowerets, thawed, plus 1 cup whole frozen broccoli flowerets, thawed
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried basil
• 1/4 tsp freshly ground black pepper
• 4 chicken cutlets (4 oz. each), 1/4 inch thick
• 1 pkg (10 oz) frozen baby carrots, thawed
• 1 cup chicken broth

Directions

1. In a large nonstick skillet, heat 1 Tbsp of oil over medium heat. Add the onion, chopped mushrooms, and chopped broccoli. Cook, stirring until softened, about 5 minutes. Remove from heat; stir in Parmesan, basil, and pepper.

2. Divide onion mixture and spread evenly over each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Secure with toothpicks.

3. Wipe fat from skillet with paper towels. Heat remaining oil in skillet over medium-high heat. Add chicken; cook, turning frequently, until browned, about 4 minutes.

4. Add quartered mushrooms, broccoli flowerets, carrots, and broth to skillet. Bring to a boil. Reduce heat to medium-low. Cook, covered, until chicken is tender, about 10 minutes. Serve immediately.

Serves 4