Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Poultry

2 10 ounce frozen broccoli spears — cook and drain
4 tablespoons butter — melted
6 tablespoons flour
1/2 teaspoon salt
1 dash pepper
2 cups chicken broth
1/2 cup whipping cream
3 tablespoons dry white wine
1/4 cup parmesan cheese
2 cups chicken breasts — cooked and cut up

Blend flour, salt, and pepper into melted butter. Cook 1 minute. Blend in 2 cups chicken broth and stir until thick. Stir in whipping cream and white wine.

Place broccoli crosswise in baking dish. Pour half of sauce over it. Top with chicken. To remaining sauce, add 1/4 cup parmesan cheese; pour over chicken; sprinkle with additional parmesan cheese.

Bake in 3350 degree oven for 20 minutes or till hot; then broil until golden brown — about 5 minutes.

Per Serving (excluding unknown items): 334 Calories; 23g Fat (61.2% calories from fat); 20g Protein; 12g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 636mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

6 ounces spaghetti — cook and drain
2 tablespoons butter — melted
2 tablespoons flour
1 cup chicken broth
2 cups cheddar cheese
1/2 cup milk
2 cups chicken — cooked and cubed
2 cups frozen cut broccoli

Melt butter, stir in flour and cook 1 minute. Add chicken broth and bring to a boil. Add 1 cup cheese and milk. Stir till melted. Combine chicken and broccoli with spaghetti.

Pour into 2 quart greased casserole. Pour cheese mix over top and top with 1 cup cheese.

Bake 350 degrees till bubbly. About 25 to 30 minutes.

Per Serving (excluding unknown items): 442 Calories; 27g Fat (54.8% calories from fat); 25g Protein; 25g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES: Melinda Rich Bailey

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

1/2 cup Flour
1 teaspoon paprika
1/2 teaspoon salt
1 Dash pepper
4 whole Chicken breasts, skinned, boned, and
quartered
3 tablespoons butter
2 cups boiling water
2 bouillon cubes chicken flavored
4 medium carots — diced
1 medium onion — chopped
1 cup uncooked regular rice
1/2 teaspoon dried whole thyme

Combine first 4 ingredients; dredge chicken in flour mixture. Melt butter in a large, heavy, ovenproof skillet; add chicken, and brown on both sides. Remove chicken from skillet, and set aside. Reserve drippings in skillet.

Combine boiling water and bouillon cubes, stirring until bouillon dissolves.

Sauté carrots and onion in reserved drippings until tender. Add rice; cook over low heat until lightly browned. Add bouillon mixture and thyme, stirring well. Arrange chicken pieces over rice mixture. Cover and bake at 350° for 1 hour.

Per Serving (excluding unknown items): 73 Calories; 4g Fat (54.2% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles

4 large Chicken Breasts, no skin, no bone, R-T-C — Boiled, pulled apart
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 1/2 cups chicken broth
Topping:
1 1/2 cups bisquick® baking mix
1 1/2 cups milk

Place chicken in 9 x 13 dish. Mix soup and broth and pour over chicken.

May place in refrigerator or freezer until ready to bake.

When ready to bake: Mix topping and pour over all ingredients.

Bake 350 degrees for 1 hour.

Description:
“Casserole”

Per Serving (excluding unknown items): 290 Calories; 9g Fat (30.0% calories from fat); 31g Protein; 19g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 732mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Poultry

1/4 cup butter — melted
1 cup cracker crumbs
3 whole chicken breasts — cooked and cut into
bite-size pieces
8 ounces sour cream
1 can cream of chicken soup
1/4 cup chicken broth
salt and pepper

Combine butter and cracker crumbs. Blend well. Spoon half the crumbs into a shallow 2 quart casserole, and cover with chicken.

Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken and top with remaining cracker crumbs.

Bake at 350 degrees for 20 to 25 minutes.

Per Serving (excluding unknown items): 419 Calories; 30g Fat (65.8% calories from fat); 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

2 pounds chicken breasts
1/2 cup butter
1 onion
1/4 cup parsley — minced
1 cup half and half
1 cup stock — drained
1/2 cup celery
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1 8 ounces thin spaghetti
1 cup cheddar cheese
3/4 cup parmesan cheese

Boil chicken breasts with some onion, bay leaf, 1 cup celery tops, salt and pepper. (Will make the stock.)

In large skillet – use 1/2 cup butter, saute parsley, onion and celery until soft. Add half and half, 1 cup stock, and wine. Cook until heated thoroughly. Make a paste of flour and 2 tbls. butter. Blend into sauce and simmer till smooth and thickened.

Cook spaghetti in remaining stock, add water if needed. Drain and toss with chicken, vegetable sauce and cheddar cheese.

Put in buttered 9 x 13 dish and sprinkle with Parmesan cheese.

Bake 350 degrees for 20 minutes or till heated through.

Per Serving (excluding unknown items): 538 Calories; 34g Fat (57.2% calories from fat); 31g Protein; 26g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 454mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Casseroles Pasta
Poultry

2 cups chicken breast — cooked and cut up
1/2 cup butter
4 tablespoons flour
2 teaspoons salt
4 shakes cayenne pepper
2 cups chicken broth
1 cup cream
1 egg yolk
1 cup parmesan cheese
1 8 ounces thin spaghetti

Melt butter, add flour, salt and cayenne cook one minute. Add hot chicken broth, stirring until thickened. Add cream, stir a little sauce into egg yolk and then back into sauce pan. Cook Spaghetti in chicken broth. Layer in casserole: spaghetti, chicken, parmesan cheese.

Cover and bake 30 minutes at 325 degrees.

Per Serving (excluding unknown items): 584 Calories; 37g Fat (57.5% calories from fat); 27g Protein; 34g Carbohydrate; 1g Dietary Fiber; 163mg Cholesterol; 1428mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 5 1/2 Fat.

NOTES: From Lia Anderson

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Soup

3/4 cup butter
3/4 cup flour
1 cup warm milk
1 pint hot chicken stock
1 cup warm cream
1 quart chicken stock
1 1/2 cups cooked chicken
salt and pepper

Melt butter. Add flour. Cook together about 1 minute. Add milk, pint of chicken stock and cream. Cook together. Then add the quart of chicken stock, chicken, and seasoning.

Per Serving (excluding unknown items): 540 Calories; 39g Fat (67.0% calories from fat); 22g Protein; 22g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 2569mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.

NOTES: From Sarah Bender. Had this at a tea room in Peru, IN Excellent.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Wok

3/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons white wine
2 tablespoons soy sauce
4 chicken breasts, no skin, no bone, R-T-C — cut in bite size
pieces

Mix all ingredients together. Heat 1 tbls. oil in WOK to 400 degrees. Add a bunch of scallions cut in 1 inch pieces. Also add the chicken. Saute 5 minutes. Add one package of Bird’s Eye Japanese Vegetables and 1/4 cup water. Bring to a full boil over medium heat. Separate vegetables and stir in seasoning packet — stir to blend. Reduce heat. Cover and simmer 3 minutes. Serve over hot rice.

Per Serving (excluding unknown items): 289 Calories; 6g Fat (20.3% calories from fat); 53g Protein; 1g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 1039mg Sodium. Exchanges: 7 1/2 Lean Meat; 0 Vegetable; 0 Other Carbohydrates.

Recipe By :
Serving Size : 2
Preparation Time: 0:00
Categories : Poultry

2 Chicken breast halves, skinned and boned
salt and pepper
1 tablespoon vegetable oil
1 cup diagonally sliced celery
1 small onion — sliced and
separated into rings
1 6 ounce package frozen pea pods — thawed
1/2 cup chicken broth, divided
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
Hot cooked rice

Cut chicken into thin strips; sprinkle with salt and pepper. Sauté chicken in oil in a large skillet until lightly browned. Add celery, onion, pea pods, and 2 tablespoons broth; cover skillet, and cook a 1/2 minutes.

Combine soy sauce, cornstarch, and sugar, stirring well; stir into chicken mixture. Gradually add remaining 1/4 cup plus 2 tablespoons broth; cook, stirring constantly, until thickened. Serve over rice.

Per Serving (excluding unknown items): 93 Calories; 7g Fat (65.0% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 516mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES: Southern Living