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Specials From Chef Lyons

Chicken Recipes From Chef Lyons
 
 

Chicken is one of the least expensive, yet most versatile, foods available. It can be baked, roasted, grilled, stewed, braised, fried or cooked in a crockpot or microwave. The different ways to cook and serve chicken are limited only by your time and imagination.

Because chicken has fewer calories per ounce than beef or pork, it is popular with the calorie-conscious. Most of the fat of a chicken is located in and just under the skin; therefore, if you are cutting down on calories and fat, remove the skin and all visible fat from the chicken before cooking or eating it.

Although chicken is usually a very tender and juicy meat, occasionally it is tough and stringy, regardless of how it is cooked. Some brands are more tender than others; therefore, find a tender brand and rely upon it for preparing these recipes. In some recipes, a good canned chicken, such as Valley Fresh, can be substituted for stewed frying chicken.

If cooked chicken is to be removed from the bone, first remove skin and then remove chicken from bones. Next, cut chicken into bite-sized pieces or leave in large pieces and place them in a colander. To lower calories and fat, rinse under warm water for thirty seconds. Drain well.

By using the recipes in this section, you can serve chicken often and delight your family and friends with a variety of tasty, inexpensive meals. 

3 pounds meaty chicken pieces: thighs, breasts, drumsticks OR 24 ounces canned chunk chicken

1 pound lean pork, cubed

1 tablespoon chicken bouillon

1 cup chopped onion

1/2 cup chopped celery

10 okra pods, thinly sliced

1 tablespoon dried, chopped chives

2 to 4 cups water (used for cooking chicken)

1 (16 ounce) can tomatoes, cut into pieces

2 medium potatoes, peeled and diced

1 (10 ounce) package frozen lima beans or butter beans

1 (17 ounce) can whole kernel corn

1 tablespoon worcestershire sauce

Pour liquid from dutch oven and remove fat by pouring into a liquid/fat separating pitcher. Discard any fat. Return broth to dutch oven. Add tomatoes, potatoes, lima beans, corn and worcestershire sauce. Cook over medium-low heat for about 1 hour until flavors are well blended.

Serve hot with Sour Cream Corn Bread and a salad.
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4 ounces (1 cup) grated cheddar cheese

1 (6 ounce) can chunk chicken, drained

1 (4 ounce) can green chili peppers, drained

1 (3 ounce) package cream cheese, at room temperature

6 English muffin halves

Mix cheese, chicken, chili peppers and cream cheese until well blended. Place about 2 tablespoons of mixture on each muffin half. Place each muffin half on a cookie sheet.

Bake until cheese melts, about 15 minutes.

Place each sandwich on a plate and cut in half. Serve with 1 dill pickle wedge and potato chips.
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8 chicken breast halves, cooked, deboned, skinned, cut in large pieces

1/2 cup (1 stick) margarine, melted

1 (8 ounce) package of cornbread stuffing mix

1 can cream of chicken soup

1 can cream of celery soup or cream of mushroom soup

2 cups water

2 teaspoons chicken bouillon granules

Put half of dry stuffing mix into casserole. Place pieces of chicken on top. In frying pan, melt margarine and toss with remaining half of stuffing. Place this mixture on top of chicken.

Heat soups, water and bouillon until well blended. Pour soup mixture on top of stuffing.

Bake about 30 minutes or until hot and stuffing is slightly browned on top.

Serve hot with green beans and Cranberry Orange Salad.

VARIATION: Use 16 ounces of stuffing - 8 ounces dry in casserole and 8 ounces mixed with the sauteed vegetables. Saute 1 cup diced celery and 1 cup chopped onion in margarine until tender. Mix with second half (8 ounces) of stuffing and continue with directions above. 

3 boneless, skinless chicken breasts OR 3 cups cooked chicken

3 cups water

2 medium potatoes, peeled, cut into chunks

1 medium onion, diced

2 stalks celery, diced

1/4 teaspoon basil

1/4 teaspoon Italian seasoning

1/2 teaspoon Morton's Nature's Seasoning

1 teaspoon Mrs. Dash seasoning

2-1/2 cups chicken broth or water

2 teaspoons chicken bouillon granules

1 (16 ounce) can peas and carrots

Fluffy Dumplings (recipe follows)

Add 2-1/2 cups of chicken broth, potatoes, onion, celery, basil, Italian seasoning, Nature's Seasoning, and chicken bouillon. Simmer for about 20 minutes. Add peas and carrots. Simmer about 10 minutes longer.

Heat chicken mixture until it bubbles; immediately add large spoonsful of Fluffy Dumpling mixture on top. Immediately cover with lid and cook over low heat for 15 minutes. DO NOT REMOVE LID from pot during this 15-minute cooking time.

When cooking is complete, gently remove lid. Serve hot with Leaf Lettuce and Feta Cheese and Pickled Beet Salad.

Fluffy Dumplings

The dumplings are as light and fluffy as a cloud! However, if anyone peeks during the cooking time, the dumplings will be heavy and tough (see Cooking Tip below).

1 cups biscuit baking mix

1/3 water or skim milk

1 teaspoon fresh minced parsley

Cooking Tip

Place a "no-peek" reminder on top of the pot!
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6 deboned, skinned, chicken breasts, cut into 1/2-inch cubes (about 3 to 4 cups of cooked meat)

3 tablespoons margarine or butter

1 medium (1/2 cup) finely diced onion

2 stalks (1/2 cup) diced celery

1/3 cup finely diced green pepper

1/2 teaspoon fresh minced garlic

1/3 cup semi-dry white wine or cooking sherry

1/8 teaspoon dill weed

1/8 teaspoon ground nutmeg

1 teaspoon Mrs. Dash or seasoned salt

3 tablespoons flour

1/2 cup sour cream

1/2 to 1 cup skim milk

Chicken Dinner Crepes

1/2 cup sour cream, for topping

1/2 cup mozzarella cheese

1/2 cup sliced almonds, toasted

In margarine, saute chicken, onion, celery, green pepper, and garlic. Add 1/3 cup wine, will weed, nutmeg, and Mrs. Dash. Continue cooking until chicken is tender, about 5 minutes.

Sprinkle flour over chicken mixture, stirring to mix well. Gradually add milk, stirring constantly until the thickness of a medium white sauce. Remove from heat and stir in sour cream.

Place scant 1/2 cup filling along center of crepe. Fold 1 edge over filling and roll up in jelly roll fashion. Place in a 9x12-inch casserole. Continue with each of the remaining crepes, making about 8 filled crepes. Spread remaining 1/2 cup sour cream over top of crepes and sprinkle with paprika. Sprinkle with 1/2 cup mozzarella cheese; scatter almonds on top.

Cover and bake 20 to 30 minutes or until hot. Uncover and bake 5 additional minutes.
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1 cup flour

1/8 teaspoon salt

3 eggs

1-1/2 cups skim milk

2 tablespoons margarine or butter, melted, or cooking oil

Place prepared filling on one end of cooked crepe and then roll up, jelly-roll fashion, and place in lightly greased baking dish.

Cooking Tip

Pour 1/8 cup (2 tablespoons) crepe batter into hot frying pan that has 1 teaspoon oil, turning pan immediately so that batter spreads and covers as much of the bottom of the pan as possible. This should make a paper-thin layer. Cook until lightly browned on one side and top appears almost dry. Loosen edges while you are browning crepe, so that you can turn it immediately when lightly browned, as these cook quickly. Turn crepe and brown other side, cooking about 20 seconds. Cool crepes. Stack crepes, separating with a layer of waxed paper between each crepe. To keep crepes from drying out, cover with soft cloth.

Crepes, which are separated with waxed paper, may be placed in a sealable plastic bag and frozen for several weeks. Thaw before filling.
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6 chicken breasts, deboned, skinned (5 to 6 cups) OR 2 (12-1/2 ounces each) cans chunk white chicken, undrained

1-3/4 cups chicken broth

1 teaspoon chicken bouillon granules

1 can cream of celery soup or cream of chicken/mushroom soup

1/2 cup (1 stick) margarine or butter, melted

1 cup self-rising flour

3/4 cups skim milk

1 teaspoon parsley

salt and pepper to taste

Place chicken in single layer in casserole dish. Sprinkle bouillon over casserole. Pour 1-1/2 cups broth over chicken. Mix 1/4 cup broth with soup. Spread soup mixture over chicken and broth. Mix melted margarine, flour, milk and parsley together and spread evenly over soup.

Bake for 40 to 50 minutes or until golden brown crust forms. Serve hot.

VARIATIONS:

Add 1 (16 ounce) can peas and carrots to casserole before adding chicken. Continue directions.

If you like a thicker crust, use 3/4 cups (1-1/2 sticks) margarine, 1-1/2 cups self-rising flour and 1 cup plus 2 tablespoons skim milk.

If using canned chicken, do not drain. Use only 1-1/4 cups additional broth. Pour only 1 cup broth over chicken and mix remaining 1/4 cup broth with soup.

For a thicker crust, use 1-1/2 cups flour, 1 cup plus 2 tablespoons milk, and 3/4 cups (1-1/2 sticks) margarine.
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1 teaspoon chicken bouillon

1 (2 to 3 pound) frying chicken, cooked, skinned, deboned (about 4 cups cooked chicken)

chicken stock reserved from cooking chicken above, strained

6 ounces vermicelli (thin spaghetti), drained but not rinsed

3 tablespoons light olive oil

1 medium onion (3/4 cups diced)

3 to 4 stalks celery (3/4 cup diced)

1/4 cup chopped green pepper

1 (16 ounce) can tomatoes, undrained

1 (2 ounce) jar sliced mushrooms, drained

1 (15-3/4 ounce) cans cream of mushroom soup

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon Italian seasoning

1 teaspoon Morton's Nature's Seasoning

1/4 pound (1 cup) grated cheddar cheese

1 cup canned green peas, drained

In large frying pan, add oil, onion, celery and green pepper. Saute over medium heat until vegetables are tender. Add tomatoes, mushrooms, soup, basil, oregano, Italian seasoning, and Nature Seasoning. Mix and simmer about 30 minutes.

While tomato mixture is cooking, cut cooked chicken into large bite-size pieces. In large bowl, mix vermicelli, chicken, soup mixture and cheese. Then add green peas and gently stir to mix well.

Serve immediately while hot. Heavenly Fruit Salad and toasted garlic bread make a perfect flavor combination.

VARIATIONS: This mixture can be placed in greased 9x12x2-inch casserole, covered and baked in a 325 degree oven for 20 minutes. Lower temperature and keep dinner warm while waiting for cocktails to be completed.
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4 to 5 deboned, skinless chicken breasts, uncooked

1/4 cup flour

1/4 teaspoon salt

1/8 teaspoon pepper

oil for frying

2-1/2 to 3 cups cooked white rice

Chinese Red Sweet and Sour Sauce

Add chicken to sweet and sour sauce and serve in bowl. Serve rice in bowl. On each plate, spoon chicken and sauce over rice. Complete the meal with a tossed green salad and Blue Cheese Supreme dressing.
 

How to Drain Fried Foods When draining food on paper, towels, place a brown paper bag under the paper towels. This will help absorb more grease and will make clean-up easier.

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6 boneless chicken breasts, skin removed

3 rectangular slices Swiss cheese, cut in half

6 slices thinly sliced lean ham or Canadian bacon

1 envelope Lipton Cup-A-Soup mix, cream of chicken flavor

1 can cream of mushroom soup

1/2 cup skim milk

1/2 cup sour cream

1 tablespoon dried minced onion or 1/4 cup fresh minced onion

Place each chicken breast between 2 sheets of plastic wrap. Pound each chicken breast with meat mallet or other heavy object to flatten and tenderize chicken.

On each chicken breast, place 1/2 slice of cheese and 1 slice of ham. Roll up each chicken breast, jelly-roll fashion, and secure end with a toothpick. Mix soups, sour cream and milk. Pour over chicken breasts.

Cover and bake 2 hours. Uncover and bake 30 minutes longer until sauce thickens.

Serve hot with rice or noodles, steamed broccoli and a salad.

VARIATION: After placing chicken in casserole dish, sprinkle 1-1/2 cups instant rice around chicken. Add 1 cup of water to casserole. Cover with soup mixture and continue with above instructions.

To reduce fat and calories, omit cheese and ham, but still roll-up chicken. Using a 3-ounce jar of dried smoked beef, place a layer of beef in bottom of casserole dish before adding chicken.

Cooking Tip

While using the oven for 2 hours to bake the chicken, why not bake a batch of Crunchy Seasoned Croutons. Since they both require a long cooking time, this will conserve energy and your time.
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2 to 3 cups cooked chicken, chopped

1/2 cup chopped celery

1/2 cup low-calorie mayonnaise

1/2 cup sour cream

1 egg

1 can water chestnuts, drained and diced

2 cups cooked rice

2 tablespoon chopped onion

1 can cream of chicken soup, undiluted

1/2 teaspoon salt

1/2 teaspoon pepper

Mix all ingredients together and put in casserole. Bake in preheated oven for 25 to 30 minutes, until bubbly and hot. Then add topping, below, and bake another 5 to 10 minutes.

Topping

Sprinkle with 1 cup crushed potato chips or crushed corn flakes.

VARIATIONS: Add 1/2 tsp. cayenne pepper OR a small green pepper, diced (1/2 cup) OR 1 (16 ounce) can peas and carrots OR top with sliced almonds, lightly toasted OR 1 (4 ounce) jar sliced mushrooms, drained.

Heavenly Chicken on Rice

Make the following modifications to the Crunchy Chicken Casserole recipe above:

(1) Use 5 to 8 large raw, boneless, skinless chicken breasts in place of cooked chicken.

(2) Omit sour cream and cooked rice.

(3) Mix remaining ingredients together. Add 2 teaspoons basil, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic salt, 1-1/2 cups raw white rice, and 3/4 cup water. Mix well.

(4) Put mixed ingredients in casserole. Place chicken breasts on top. Bake at 250 degrees for 30 minutes. Cover casserole and bake for an additional 45 minutes to 1 hour until rice is done.
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2 (10 ounces each) packages of frozen broccoli spears

7 to 8 chicken breast halves, uncooked, skinned and deboned OR 2 (12-1/2 ounce) cans boneless white chicken meat (3 cups)

1 can cream of chicken soup

1/2 to 1 cup low-calorie mayonnaise

1/2 cup chicken broth (from cooking chicken breasts)

1 (2 ounce) jar diced pimento

2 teaspoons Morton's Nature's Seasoning or seasoned salt

2 teaspoon Italian seasoning

2 teaspoons basil

2 stalks (1/2 cup diced) celery

1 very large onion, diced (1 cup)

4 ounces (1 cup) grated cheddar cheese

1 teaspoon fresh minced garlic

1-1/2 cup stuffing mix

Thaw broccoli and drain well. Arrange in the bottom of prepared casserole dish.

Place small colander inside of a saucepan. Add 1 cup of water. Place chicken breast in colander and cover saucepan. Steam about 15 minutes until chicken in done. Remove chicken breasts and drain. Measure 1/2 cup of water from saucepan and use as chicken broth. Cut chicken into large bite-sized pieces. Place cooked chicken on top of broccoli.

Mix soup, mayonnaise, 1/2 cup broth, pimentos, Nature's Seasoning, Italian seasoning, basil, celery, garlic, and onion. Pour mixture over chicken breasts. Sprinkle cheese on top and then sprinkle stuffing mix on top of cheese.

Cover and bake about 25 minutes or until hot. Uncover and cook about 15 minutes longer or until stuffing is browned on top.

Remove from oven and serve hot with a salad and Baked Curried Fruit for a well- balanced, nutritious meal. 

1 (3 to 3-1/2 pound) whole frying chicken

1 envelope dry onion/mushroom soup mix, uncooked

1 teaspoon basil

1 cup water or dry white wine

4 large carrots, peeled and cut into 3-inch pieces

6 medium whole potatoes, peeled

Remove chicken from crockpot. Remove bones from chicken and place pieces of meat on a large platter. Add potatoes and carrots to platter.

Serve with Leaf Lettuce and Feta Cheese Salad, and Whole Wheat Bread and serve with Chicken Gravy (recipe follows).

Chicken Gravy

For each cup of liquid left in crockpot after removing chicken and vegetables, mix:

1-1/2 teaspoons corn starch and

1 tablespoon water

1 (3 pound) frying chicken, boiled, skinned and deboned OR 2 (12-1/2 ounce cans chunk chicken, drained and broth reserved

1 (8 ounce) package herb stuffing mix

1-1/2 cups chopped green onion and green onion tops, sauteed

2 stalks (1/2 cup chopped) celery, sauteed

1 teaspoon Morton's Nature's seasoning

1/2 cup Miracle Whip salad dressing

1-1/2 cups chicken broth (reserved from cooking chicken)

2 eggs

1-1/2 cups skim milk

1/4 teaspoon pepper

1 can cream of mushroom soup

Cook chicken and drain, reserving cooking liquid. Strain cooking liquid and remove any fat. Use 1-1/2 cups for chicken broth. Cut chicken into large bite-sized pieces.

Sprinkle half of the stuffing mix in the bottom of casserole. Mix chicken, onions, celery, Nature's Seasoning, Miracle Whip and chicken together. Evenly spread the chicken mixture on top of stuffing. Pour chicken broth over chicken mixture. Mix eggs, milk, pepper and soup together. Pour this mixture over the chicken mixture.

If desired, refrigerate up to 24 hours. Remove from refrigerator about 1-1/2 hours before cooking. Just before baking, sprinkle other half of stuffing mix on top.

Bake for 50 minutes or until bubbly hot and slightly browned on top.

VARIATIONS:

Add 1 (16 ounce) can peas and carrots over first layer of stuffing mix.

Add 1 can sliced water chestnuts, chopped, to chicken mixture.
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Quantity Per Person

1 to 2 chicken breasts, boneless or bone-in

2 to 3 tablespoons instant rice, uncooked

1/2 cup canned green beans, drained

1 tomato, peeled and cut into wedges

1 small onion, whole or diced

1 potato, peeled and diced

1 small green pepper, cut into strips

6 whole canned mushrooms, drained

1 teaspoon water

1 to 2 teaspoons worcestershire sauce

3/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1 tablespoon margarine or butter substitute

1/8 teaspoon basil

1/8 teaspoon oregano

OPTIONAL: 1/4 cup sliced zucchini

1/8 teaspoon Texas Pete hot sauce

1 tablespoon parmesan cheese

Variable Baking Chart

250 degrees 3 to 4 hours

325 degrees 1 hour 45 minutes

350 degrees 1 to 1-1/2 hour

450 degrees 45 minutes to 1 hour

A salad and Homemade French Bread complete the meal.

STORAGE: Uncooked foil-wrapped chicken baskets can be frozen. On serving day, place frozen chicken package in shallow baking dish. Add 20 to 30 minutes to baking times listed above.
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1 (3 to 4 pound) frying chicken, cut up

2 cups Prime Time Barbecue Sauce

With tongs, remove chicken, drain and place on a HOT charcoal or gas grill. Cook for 30 minutes, basting with remaining 1 cup of barbecue sauce, turning frequently, until well done and skin is browned.

Serve chicken hot with additional barbecue sauce, Holiday Potatoes, Dutch Red Cabbage, and a Green Bean Casserole.
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6 to 8 boneless, skinless chicken breasts

1/4 cup San-J teriyaki marinade

1/4 cup soy sauce

1 teaspoon fresh minced garlic

1 teaspoon cream-style prepared horseradish

1 can pineapple slices, drained (juice used in marinade)

Remove chicken from marinade and place on HOT grill or in hot frying pan. Lower heat to medium high if chicken starts to brown too much. Cook until chicken is done, about 3 minutes on each side. To prevent burning, turn chicken often, basting with marinade each time chicken is turned. After turning chicken the last time, place a slice of pineapple on each breast. Continue to cook until pineapple is warm.

Remove from grill or frying pan. Serve with Simple Microwave Rice, and Peas and Water Chestnuts, or Summer Vegetable Medley.

VARIATION: To Cook Indoors

Spray griddle or frying pan with non-stick cooking spray or a little olive oil. After marinating chicken, place breasts and pineapple slices on hot griddle or frying pan and cook for 3 minutes. Turn chicken and cook an additional 3 minutes. Turn pineapple as needed to heat and gently brown on each side. Do not over cook chicken
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12 slices white sandwich bread

1/2 cup (1 stick) margarine or butter

2 (6-1/2 ounces each) cans chunk chicken, chopped

3 boiled eggs, chopped or grated

1/2 cup salad olives, chopped

1/2 cup finely chopped celery

2 tablespoon instant dried onion

3/4 cups low-calorie mayonnaise

4 ounces (1 cup) cold pack sharp cheese

Blend remaining margarine with cheese to form a smooth paste. Spread on top of sandwiches. Place sandwiches on a large cookie sheet. Cover with waxed-paper. Place in refrigerator.

Thirty minutes before serving, preheat oven to 400 degrees. Heat sandwiches, uncovered, for about 20 minutes until hot, cheese melts and bread is toasted.

VARIATION: This filling can be used for cold sandwiches. Omit the cheese on top and do not heat. Serve cold.
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1-1/2 cups herb stuffing mix, crushed into small crumbs (see inset below)

1/4 teaspoon basil

1/4 teaspoon Morton's Nature's seasoning

1/2 teaspoon paprika

1/8 teaspoon pepper

1 envelope Lipton Cup-A-Soup, cream of chicken flavor

1/3 cup hot water

6 to 8 boneless, skinless chicken breasts

2 to 3 tablespoons margarine, melted

Preheat oven to 350 degrees. Bake for 45 minutes to 1 hour until chicken has a golden brown crust.

Oven-Baked Fried Chicken (Second Method)

1 cup seasoned bread crumbs (see inset below)

6 to 8 boneless, skinless chicken breasts

1 to 2 tablespoons light olive oil or margarine

2 (2 to 3 pounds each) frying chicken, cut in pieces

1 (12 ounces) jar apricot preserves

1/4 cup water

1 envelope dry onion soup mix

1 (8 ounce) bottle Russian salad dressing

Make sauce by mixing preserves, water, soup mix and Russian dressing together. Place chicken in 9x12x2-inch baking dish. Cover with sauce.

Bake uncovered for 1 hour, basting 2 or 3 times.

Remove from sauce and serve hot with Twice Baked Potatoes, Tangy Cauliflower.

This freezes well, either baked or unbaked. Thaw before baking or increase cooking time about 30 minutes.

VARIATION: One (16 ounce) jar of apricot preserves could be substituted for the 12 ounce jar of apricot preserves. This will make sauce a little sweeter.
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1 (5-1/2 to 6 pound) turkey breast with bone

2 teaspoon minced fresh garlic

1/2 teaspoon each: marjoram, rosemary, Cajun seasoning mix, chili powder 1 teaspoon each: Old Bay Seafood Seasoning, ground dry mustard and cream-style horseradish

1 large onion, diced or 3 tablespoons dried minced onion

1/2 cup water

1/4 cup worcestershire sauce

Turn temperature control to HIGH and cook 3 to 4 hours or until done. When the turkey is done, the bone will gently release from the meat. Remove turkey from crockpot, drain, and place on a large cutting board. If gravy is desired, reserve liquid in crockpot for making Seasoned Gravy. Let turkey cool for 5 minutes, while making gravy. Cut into thin slices. Place slices on a serving platter. Garnish with fresh parsley, if desired. Serve with mashed potatoes and gravy.

Turkey Gravy

Strain liquid in crockpot. For each cup of liquid, mix the following:

1-1/2 teaspoon corn starch

1 tablespoon water

Storage Tips

Left over turkey retains its flavor better if it is refrigerated in a large piece rather than slices; however, slices may be refrigerated and used quickly. To store, place in sealed plastic bag so that turkey will retain its moisture. A turkey breast will keep in the refrigerator for 4 to 5 days; slices should be used within 3 days.
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1 tablespoon olive oil or other cooking oil

3 pounds of meaty chicken pieces

2 cups chopped onion

3 teaspoons fresh minced garlic

2 green peppers, chopped

1-1/2 pounds Kielbasa sausage, cut in 1/2 -inch pieces

4 cups water

4 teaspoons chicken bouillon

1/8 teaspoon curry powder

1 tablespoon paprika

2 cups uncooked long-grain white rice

1 (10 ounce) package frozen green peas

1 (4-1/2 ounce) jar sliced mushrooms

In frying pan, add oil and heat 2 minutes on medium-high temperature. Add chicken pieces, a few at a time, and brown each piece. Remove from frying pan and drain on two layers of paper towels.

To the frying pan, add onion, garlic, peppers and sausage in skillet. Cook over medium-high heat until vegetables are lightly browned. To remove grease, pour ingredients into a colander and run under hot water for 1 minute. Drain well. Add to casserole dish.

Spread mushrooms evenly over vegetable and sausage layer. Add rice, chicken bouillon, basil, curry powder, paprika, rice and green peas. Gently stir ingredients to mix well. Place chicken pieces on top of casserole. Cover casserole.

Bake 35 to 40 minutes. Reduce oven temperature to 300 degrees, uncover casserole, and continue baking another 20 to 30 minutes until rice is tender. Remove from oven and serve.

If prepared in advance, cover and refrigerate until just before baking. Add 10 to 15 minutes to the baking time.
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3 to 5 pound fryer (boiled, skinned, deboned and drained) (4 to 5 cups cooked chicken chunks) reserve liquid to use for cooking noodles

8 oz. package narrow noodles (cooked in chicken broth from above and well drained)

1 cup chicken broth

1 medium onion, grated

1 can cream of mushroom soup

1/4 cup (1/2 stick) margarine or butter

1 to 2 ounces (1/4 to 1/2 cup) grated cheddar cheese

1/4 cup (1/2 stick) margarine, melted

2 cups bread crumbs or crushed corn flakes

Cut chicken into large, bite-size pieces. Melt cheese and margarine. Add chicken broth, onion, and soup to cheese mixture. In casserole dish, alternate layers of noodles, chicken and cheese sauce in casserole, starting with chicken layer. Making 2 layers of each and ending with sauce.

Combine topping ingredients and place on top of casserole. Bake for 30 to 40 minutes until hot in center.

VARIATIONS:

Add 1 small green pepper, diced.

Add 2 to 3 lbs fresh shrimp, peeled and boiled, instead of the chicken.
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