CHICKEN SPAGHETTI

Sheila Shaw

1 chicken, boiled tender

1/2 cup sour cream

1 small can mushrooms

1 cup chopped onion

1/3 cup bell pepper

1 box macaroni and cheese (make as directed)

1/2 cup chicken broth

salt and pepper to taste

 

Bone chicken; put in a 2 qt casserole dish. Add all ­remaining ingredients. Cook in 350 degree oven for 1/2 hour.

 

CHICKEN SUPREME

Gail Moser

1/2 lb. dried chipped beef

1/2 pint sour cream

1 can cream of mushroom soup

8 breast, boned and skinned

1-4 oz. can of mushrooms (optional)

4 slices of bacon cut in half

 

Arrange beef in shallow baking pan. Place breasts on beef and place 1/2 strip of bacon on each breast. Combine the sour cream, soup and mushrooms and pour over chicken. Bake 275 degrees for 3 hours, uncovered.

 

GOLDEN OVEN-FRIED CHICKEN

Sheila Shaw

1/2 cup butter

1 clove garlic

1 cup cornflake crumbs

1/4 cup Parmesan cheese

2 Tbsp. minced parsley

1 tsp. salt

1/4 tsp. thyme or poultry seasoning

1/8 tsp. pepper

chicken (cut into pieces)

 

Mix ingredients above. Melt butter and dip chicken. Roll chicken in all remaining ingredients. Place in a 13x911 pan or on a cookie sheet. Preheat oven to 400 degrees. Bake uncovered about 1 hour or until tender.

 

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