CHICKEN IN A NEST

Linda Clutter

2 cups chicken, cooked and cubed

1-10 oz. pkg. frozen peas, cooked and drained

1-10 3/4 oz. can cream of mushroom soup

1-10 3/4 oz. can chicken soup

1 cup mayonnaise

2 tsp. lemon juice

1 tsp. curry

1 cup shredded cheddar cheese

1-5 oz. can chow mein noodles

 

Spread chicken evenly on bottom of 13x9" unbuttered baking dish. Spread peas on top of chicke~. Combine soups, mayonnaise, lemon juice, and curry in small bowl. Spread mixture over peas. Sprinkle cheese over mixture. Sprinkle chow mein noodles over cheese. Bake at 325 degrees for 20 to 25 mins. and serve. Makes 6 servings.

 

CHICKEN MARENGO

      (Low calorie version)

Debbie Dobyns

1 1/2 to 3 lb. broiler-fryer chicken, cut up

1-16 oz. can tomatoes, broken up

1/2 cup frozen, small, whole onions

1 garlic clove, minced

1/4 cup dry sherry

1 bay leaf

1 tsp. salt

1/2 tsp. thyme

1/4 tsp. pepper

1/4 lb. mushrooms, sliced

1 Tbsp. cornstarch1

Skin chicken and trim fat. Preheat oven to 375 degrees.

Place chicken in a large casserole dish.  In medium bowl, combine tomatoes, onions, garlic, sherry, bay leaf, salt, thyme and pepper. Pour mixture over chicken; bake uncovered for 50 mins. Add mushrooms; cover and cook 20 mins. more, turning occasionally.

 

Remove casserole from oven. In a small dish mix cornstarch with enough liquid from the baked chicken to make a  thin paste.   Stir paste into chicken casserole.  Heat on top of the stove until the sauce boils. Reduce heat and simmer 5 mins. Remove bay leaf before serving. Makes 4 servings about 200 calories each.

       

       

       

 

       

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