Chicken

ANGEL CHICKEN
Serves 6
(Hermitage Church of Christ cookbook submitted by Aunt Carole)

1 1/2 pd. chicken
1/4 c. butter
1 (.70 oz.) package Italian dressing mix
1 (10 3/4 oz.) can condensed golden mushroom soup
1/2 c. water
4 oz. cream cheese with chives and onion

Place chicken in crock pot. Melt butter and stir in dry dressing mix, soup, water and cream cheese until combined. Pour over chicken, cover and cook on low 4-5 hours. Serve chicken and sauce over hot cooked angel hair pasta and sprinkle with chives and Italian cheese.



EASY BARBECUE CHICKEN
(West Side cookbook, Denise Howard)
Serves 6.
1/2 c. catsup
2 T. cooking oil
1 T. jam
1 t. dry mustard
2 T. vinegar
1/2 c. chopped onion
2 T. brown sugar
1 t. worchestershire sauce
1/4 c. water
1 t. salt
In skillet combine all ingredients, except chicken. Add chicken pieces and cook over medium heat. Brown all sides. Cook until tender.



GREG’S FAVORITE CHICKEN AND RICE CASSEROLE
(Caroline Davis)
5-6 chicken breasts, cooked
2 cans cream of chic soup
3 c. chicken broth
8 oz. sour cream
2 c. minute rice (uncooked)
1 pkg. crackers, crushed
1 stick butter, melted

Preheat oven to 350 degrees. Place chicken in baking dish. Mix together soup and sour cream, add broth and soup. Pour over chicken. Toast cracker crumbs in butter and then sprinkle over the casserole. Bake until brown and bubbly (about 30 min.)



CHICKEN NOODLE CASSEROLE
(Dolores Lightfoot)
3/4 c. melted butter
1 can cream of mush.
1 soup can chic broth
1 lb. old English cheese or velveta, cubed
10 oz. cooked egg noodles
1 small jar pimento
1 chicken cooked and deboned
1/2 c. (or more) grated cheese
1/2 c. butter or margarine (melted)
1 c. cornflake crumbs
Combine butter, soup, broth and cheese. When cheese is melted, remove from heat. Cook noodles according to package directions but reduce cooking time a little. Mix noodles, chicken, sauce and pimento. Pour into casserole dish, top with grated cheese. Mix 1/2 c. melted butter with cornflake crumbs and spread over top. Bake at 400 degrees until bubbly.


HOT CHICKEN SALAD
(Mrs. England, my favorite professor at Harding.)
3 c. chicken
1/4 c. chicken broth
2 c. diced celery
2 T. diced onion
1 pimiento, cut up
1 c. salted almonds, chopped
3/4 c. mayonnaise
2 T. lemon juice
Salt and pepper to taste

Topping 1 c. crushed potato chips and 1/2 c. grated cheese
Mix chicken with hot broth. Add remainder of ingredients; toss lightly. Bake about 15 minutes at 425 degrees or until bubbling. Add topping last 5 min. Serve