When growing up, I think we had chicken just about every Sunday; nothing fancy, fried chicken (skinned), mashed potatoes and gravy. My mom was the very best at this, and I'm sure I'll never equal her. This first recipe, I saw in "Taste of Home" magazine.
Crispy Onion Chicken
1/2 C. butter, melted
1 T. Worcestershire sauce
1 tsp. ground mustard
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (6 oz.) original or cheddar french-fried onions, crushed
4 boneless, skinless chicken breast halves
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup fried onions. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9-inch square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350 degrees for 30-35 minutes or until chicken juices run clear.
8 large chicken breasts
8 slices bacon
8 slices ham
1 can Cream of Mushroom soup
1/2 pint sour cream (8 oz.)
Wrap each breast with bacon; lay them on the ham. Blend the soup and sour cream well; spoon over the breasts. Bake at 275 degrees for 3 hours, uncovered.
If you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.
Easy Chicken Pot Pie
2 skinless, boneless chicken breasts, cooked and cubed
2 cans Cream of Chicken with Herbs soup
1 bag (16 oz.) frozen mixed vegetables, thawed
1 pkg. (2 count) 9-inch pie crust dough
Preheat oven to 375 degrees. Combine chicken, soup and vegetables. Place one pie shell into a pie pan. Spread chicken mixture into pie shell. Cover with second crust. Seal edges and make slits in top of crust. Bake 40 minutes, or until crust is golden brown.
Campbell's Easy Chicken and Biscuits (from Favorite Brand Name recipes)
1 can Cream of Celery soup
1 can Cream of Potato soup
1 C. milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. pepper
4 C. cooked cut-up vegetables*
2 C. cubed, cooked chicken (or turkey or ham)
1 pkg. (7 1/2 oz. or 10 oz.) refrigerated buttermilk biscuits (10 biscuits)
*Use a combo of broccoli flowerets, cauliflower flowerets and sliced carrots or broccoli and sliced carrots or broccoli, sliced carrots and peas.
In a 3-quart shallow baking dish, mix soups, milk, thyme, pepper, vegetables and chicken. Bake at 400 degrees for 15 minutes or until hot. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes more or until biscuits are golden.
Tip: To microwave vegetables, in a 2-quart shallow microwave-safe baking dish, arrange vegetables and 1/4 cup water. Cover. Microwave on high for 10 minutes.
A poultry farmer had a giant problem...chickens from his free range flock kept getting run over on the road that went past his farm. He called out the highway patrol guys and even speed traps and tickets did not solve the problem...people just kept on driving fast and hitting his chickens. The police even put up a sign that said "SLOW. Chicken Crossing", but the farmer just kept losing chickens.
After a little thought, the farmer made his own sign and never had another fatality. The farmer's sign said, "Nudist Colony ahead; keep eyes on the road".
If at first you don't succeed, skydiving is probably not for you.
Have a good week!