300 Chicken Recipes by F. Keith Johnson

By F. Keith Johnson

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Water 3 oz. monterey jack cheese, shredded 3 oz. cheddar cheese, shredded Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more.

Mushrooms, sliced 3/4 c. Lea and Perrins White Wine Worcestershire Sauce 1/4 c. yogurt or light cream Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4. ------------------------ CHICKEN ALMOND CASSEROLE 1 c.

Salt 1/2 tsp. pepper 1/2 tsp. garlic salt 1/2 tsp. onion salt 1/2 tsp. paprika 1 tsp. worcestershire sauce Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender. Judie Elliott ------------------------ RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI 1 med. chicken, cooked and boned 1 tbsp. margarine 1/2 lg. green pepper, chopped 1 med onion 1/2 lb.

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