The naming of these free chicken recipes follows the convention that, as most chicken recipes start with the word chicken, we instead chose to use the next key word. For example, chicken and dumplings would be found under dumplings and chicken recipe - it just makes it easier to find. So, hope you enjoy these free chicken recipes. This page is for the FREE CHICKEN RECIPES starting with the letter C. Other pages cover the rest of the alphabet. These free chicken recipes are for the whole chicken; other web pages cover recipes for specific parts of chicken, such as chicken wing recipes.

Contains free chicken recipes that start with the letter C. The free chicken recipes on this page are: 1 Cacciatora Chicken Recipe , 2 Cacciatora Chicken Recipe , 3 Cacciatora Chicken Recipe , California Chicken With Mushrooms Chicken Recipe , Carbonnade Chicken Recipe , Cheese Chicken Lasagne Chicken Recipe , Cheese-chicken Canapes Chicken Recipe , Cioppino Chicken Recipe , 1 Chicken in a Pot Chicken Recipe , 2 Chicken in a Pot Chicken Recipe , 3 Chicken in a Pot Chicken Recipe , Chicken Mix Chicken Recipe , Chinese Chicken Stuffed Peppers Chicken Recipe , Chinese: Chicken in Plum Sauce: Mwei Jiong Gai - Canton - Chicken Recipe , Chinese: Cold Shredded Vegetables With Chicken Recipe , Chinese: Mushroom Foo Yung Chicken Recipe , Chipper Chicken Recipe , Cilantro Sauce Chicken Recipe , Citrus Marinade and Salsa (for Chicken or Fish) Chicken Recipe , Clinton Hot Chicken Salad Chicken Recipe , Coating Mix Chicken Recipe , Cock-a-leekie (chicken and Leek Soup) Chicken Recipe , Cola and Catsup Chicken Recipe , Cold Shredded Vegetables With Chicken Recipe , Company Casserole Chicken Recipe , Confetti Chicken Recipe , Country Captain Chicken Recipe , Cream Chicken Recipe , Cream of Chicken Soup Supreme Chicken Recipe , Creamy Chicken and Dumplings Chicken Recipe , Creamy Chicken and Spaghetti Bake Chicken Recipe , Creamy Chicken Casserole Lo Cal, Lo Fat, Chicken Recipe , Creamy Chicken Curry Chicken Recipe , Crispy Baked Chicken Recipe , Crispy Chicken Recipe , Crockpot Italian Chicken Dinner Chicken Recipe , Crockpot Lemon-Garlic Chicken Recipe , Cuban Chicken Recipe , Curried Chicken on the Half Shell Chicken Recipe , Curried Chicken Salad Chicken Recipe , Curried Chicken Spring Rolls Chicken Recipe , Curried Chicken-Cheese Pie Chicken Recipe , 1 Curry Chicken Recipe , 2 Curry Chicken Recipe and Curry Chicken Muffins Chicken Recipe

Cacciatora 1 Chicken Recipe

Recipe By :Possum Kingdom Lake Cookbook

1 jar ragu italian cooking sauce
6 large chicken pieces
1/4 cup flour
2 tablespoon oil

Dredge chicken in flour. Brown chicken in large skillet in oil for 10
minutes on each side. Drain excess oil. Pour Ragu sauce over chicken.
Cover and simmer 45 minutes. Pour excess sauce over chicken.

Cacciatora 2 Chicken Recipe

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 4

1 chicken -- cut in pieces
1/3 cup salad oil
2 medium onions -- cut in 1/4" slices
1 large can tomatoes
1 can seasoned tomato sauce
2 cloves garlic -- minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon oregano or sage
1 bay leaves -- (up to 2)

Brown chick in hot salad oil, then remove. Add onions and cook over low
heat until golden but not brown. Drain off excess fat. Add remaining
ingredients. Add chicken and simmer covered 15 minutes; uncover and cook,
turning chicken in sauce occasionally, until chicken is tender and sauce
is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off
excess fat and remove bay leaf before serving.

Cacciatore 3 Chicken Recipe

Recipe By :Dee Bell
Serving Size : 4

1/4 cup olive oil
1/4 cup white flour
1 medium chicken -- washed, cut into 8
1 large onion -- diced
2 cloves garlic -- minced fine
1 small green bell pepper -- chopped, seeds
removed
1 1/2 cups sliced mushrooms -- cleaned
3 tablespoons tomato paste
2 cups fresh tomatoes -- peeled, seeded,
chopped
OR
2 cups canned tomatoes -- drained and chopped
1 cup dry white wine or red wine
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
2 tablespoons brandy (optional)
3 tablespoons minced parsley -- for garnish
(optional)

Dust chicken pieces with flour and brown in olive oil in a large skillet
or heavy cooking pot. Remove pieces from pan and stir chopped onion into
oil. When onion turns clear, add minced garlic. When onions are a light
golden color, add mushrooms, then half of the wine. Stir until all the pan
juices and bits are incorporated into the wine. Stir in tomato paste until
well mixed, then add the rest of the wine, peppers, tomatoes, herbs,
paprika and salt. Place chicken back in the pan, taking care to cover the
pieces with the tomato mixture. Cover and simmer for about 50 minutes, or
place, covered, in 375:F oven for 50 minutes, then uncovered for 15
minutes. If you have brandy, sprinkle it over the top along with the
chopped parsley. Serve with plain pasta or pasta tossed with butter and
Parmesan.

California Chicken With Mushrooms Chicken Recipe

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 4

1 fryer chicken -- cut in serving
-- pieces
1/2 cup fresh orange juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon tabasco sauce
1 tablespoon grated orange rind -- (up to 2)
1/3 cup salad oil
3/4 cup sliced fresh mushrooms [or -- 1 can (4 oz.)
-- sliced mushrooms,
-- drained]
2 tablespoons butter

Heat oven to 400 degrees.

Place chicken, skin side down, in single layer in a shallow baking pan
lined with foil.

Mix all ingredients except mushrooms and butter.

Pour orange sauce over pieces of chicken.

Bake 45 minutes, basting occasionally.

Turn over and bake 15 to 25 minutes longer.

Meanwhile, saute mushrooms in butter.

To serve, spoon mushrooms and any remaining sauce over hot chicken.

Carbonnade Chicken Recipe

2 pounds mixed bone-in, skinless chicken parts
1 tablespoon butter
5 tablespoons all-purpose flour -- divided
6 medium onions (about 2-1/2 pounds) -- sliced into thin wed
1/4 cup dark brown sugar
1 cup dark beer
1 1/2 cups chicken broth
1/2 teaspoon ground cloves
2 bay leaves
1 large strip lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

In a large, nonstick soup pot or deep skillet, warm butter over
medium-high heat. Put 2 tablespoons of the flour into a large bowl and
coat chicken.

Add chicken to the soup pot and brown well on all sides. Remove chicken
and set aside. Add onions and brown sugar to pot, reduce heat to medium
and cook for 15 to 20 minutes, stirring often, until nicely browned and
sweet. Stir in remaining 3 tablespoons flour.

Add beer, chicken broth, cloves, bay leaves and lemon peel to pot. Bring
the liquid to a simmer and replace chicken. Reduce heat to very low, cover
the pot and simmer for 30 minutes.

Remove chicken and set aside while sauce simmers for 20 more minutes.
Replace chicken and simmer until heated all the way through. Season with
salt and pepper and sprinkle with parsley. Serve with buttered noodles.

Cheese Chicken Lasagne Chicken Recipe

Serving Size : 9

8 oz Lasagne noodles
1/2 c Onion, chopped
1/2 Green pepper, chopped
4 tb Butter
1 cn (7 1/2 oz) cream of chicken
-soup
1 c Mushrooms, sliced
1/2 c Pimentos, chopped and
-drained
1/3 c White wine
1/2 ts Basil, crushed
1 3/4 c Cottage cheese
2 c Chicken, cooked and diced
2 c Natural mild cheddar cheese,
-grated
1/2 c Grated Parmesan cheese

Cook noodles in boiling, salted water according to package directions;
drain. Saute onion and bell pepper in butter until onion is clear and
tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half
the noodles in a 9"x 13" baking dish; top with half the sauce,
followed in layers with half of the following: cottage cheese,
chicken, cheddar and Parmesan cheeses. Add in layers remaining
noodles, sauce, cottage cheese and chicken. Bake at 350 F for 45
minutes. Top with remaining cheeses; bake for 2 minutes more.

Serves 9.

Cheese-chicken Canapes Chicken Recipe

Serving Size : 32

20 x Minutes preparation time
10 x Minutes cooking time
-----INGREDIENTS-----
2 c Chopped cooked chicken
3/4 c Mayonnaise
2 Scallions -- minced
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Freshly ground pepper
1/2 c Swiss cheese -- grated
1/2 c Parmesan cheese -- grated
2 English muffins -- split

1. Preheat oven to 350F. In a medium-siz bowl, combine chicken,
mayonnaise, and scallions. Blend in basil, thyme, and pepper. Add
Swiss cheese and 2 tablespoons of the Parmesan. Blend well.

2. Spread chicken mixture over English muffin halves, dividing
evenly. Sprinkle remaining parmesan cheese. Arranage on a foil-lined
baking sheet and bake about 10 minutes, until lightly browned on top.

3. Cut muffins into quarters and serve hot.

Cioppino Chicken Recipe

Serving Size : 4

1 whole fryer (about 3 1/2 pounds) -- cut into pieces
1 pound fresh cleaned shrimp
1 crushed whole tomatoes with liquid -- ¥
1 (8 ounce) ca tomato sauce
1/2 cup dry white wine
1 cup chicken broth
1 small red or green bell pepper -- diced
1 cup chopped onion
4 cloves garlic -- minced
3 tablespoons olive oil
6 tablespoons fresh parsley -- minced
6 fresh basil leaves -- chopped
6 thin lemon slices
1/8 teaspoon white pepper
1/8 teaspoon salt
1 pound cooked spaghetti or other pasta

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
Add chicken and saute until golden on all sides, about 3 minutes per side.

Remove to platter; drain any chicken fat from skillet. Reduce heat to
medium-low and add remaining olive oil, onion, garlic and bell pepper.

Saute for 3 to 4 minutes until soft. Add tomatoes, tomato sauce, wine,
broth, basil, lemon slices and 5 tablespoons parsley; cover and simmer for
15 minutes to allow flavors to blend.

Add chicken and simmer partially covered for another 30 minutes until
chicken is tender. Add shrimp, simmering on low heat for 5 minutes longer.

Serve chicken and shrimp with sauce in deep plates over pasta. Garnish
each portion with remaining parsley.

1 Chicken in a Pot Chicken Recipe

Serving Size : 8

2 2 1/2 pound Frying chickens -- quartered
1/2 cup Olive oil
1 large Onion -- minced
1 Clove garlic -- minced
1 teaspoon Salt
3/4 teaspoon Pepper
1 medium Tomato -- chopped
1/2 cup Dry white wine

In Dutch oven or heavy kettle, brown chickens in olive oil until golden
brown. Add onion, garlic, salt and pepper. Cover and simmer for 30
minutes.
Add tomato (may substitute 1/2 cup drained canned tomatoes), and wine and
simmer for 30 minutes longer or until chicken is tender.

2 Chicken in a Pot Chicken Recipe

Serving Size : 4

4 chicken quarters -- skinned
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
2 medium portobello mushrooms
10 purple pearl onions -- peeled
4 cloves garlic -- minced
4 cups chicken stock
1 bunch fresh thyme -- tied together
1 butternut squash -- peeled, seeded and d
1 ear corn
20 leaves cilantro -- chopped

Sprinkle chicken with salt and pepper. In Dutch oven or large saucepan,
place oil and heat over medium heat. Add chicken and cook about 10
minutes, turning to brown on all sides.

Prepare mushrooms by removing and discarding the dark underside; dice top
of mushrooms into bite-size cubes.

Add mushrooms, onions and garlic to chicken in saucepan; saute about 2
minutes. Add chicken stock, thyme and squash, reduce heat to low and
simmer about 20 minutes, or until fork can be inserted in chicken with
ease.

Skim any fat from liquid; remove and discard thyme. Scrape kernels from
ear of corn and add to saucepan; simmer 1 minute. Add cilantro.

3 Chicken in a Pot Chicken Recipe

Serving Size : 8

2 ea Chickens, frying, quartered
1/2 c Olive oil
1 ea Onion, lg, minced
1 ea Clove garlic, minced
1 t Salt
3/4 t Pepper
1 ea Tomato, med, chopped
1/2 c White wine, dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in
olive oil until golden brown. Add onion, garlic, salt and pepper.
Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c
drained canned tomatoes), and wine and simmer for 30 minutes longer
or until chicken is tender.

Chicken Mix Chicken Recipe

Serving Size : 1

11 lb (4 Med) Cut Up Fryers
3 T Parsley Flakes
4 t Salt
2 t Basil
4 qt Cold Water
4 ea Med Carrots, Peeled &Chopped
1/2 t Pepper

Combine all ingredients in a large kettle or Dutch Oven. Cover and
cook over high heat until water boils. Reduce heat and simmer until
meat is tender, about 1 1/2 hours. Remove from the heat. Strain
broth and refregerate until fat can be skimmed. Cool the chicken and
remove the bones and discard along with the skin. Put chicken into 6
1-pint containers with 1/2 inch space at top. Pour skimmed chicken
broth into six more 1-pint containers leaving 1/2 inch space at top.
Seal and label containers with contents. Freeze and use within 3
months.

Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

Chinese Chicken-stuffed Peppers Chicken Recipe

Serving Size : 4

4 x Lg sweet red pepper
1 T Sesame oil
1 x Clove garlic, minced
1 t Minced fresh gingerroot
1/2 c Finely chopped carrots
1/4 c Thinly sliced green onions
1 c Finely chopped chicken *
1 c Cooked regular rice
1/2 c Frzn english peas, thawed
1 x Egg, beaten
1 T Plus 1 1/2 t soy sauce
1/8 t Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before
cooking) Cut a 1/2" thick slice from the side of each pepper,
reserving slices; remove seeds. Place peppers in boiling water, boil
5 minutes. Drain, set aside. Coat a large skillet or wok with Pam;
add sesame oil, and place over med heat until hot. Add garlic and
gingerroot; stir fry 30 seconds. Add carrots and green onions; stir
fry 2 minutes more. Remove from heat. Add chicken and remaining
ingredients, stirring well. Spoon 3/4 cup mixture into each reserved
pepper. Top with reserved pepper slices. Arrange peppers, cut side
up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes
or until thoroughly heated. PER SERVING: 231 calories, 16.4 g
protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron,
366 mg sodium, 37 mg calcium.

Chinese: Chicken in Plum Sauce: Mwei Jiong Gai - Canton - Chicken Recipe

Serving Size : 4

1/2 c Oil
1 Clove garlic
3 lb Frying chicken
1/3 c Plum sauce
5 Celery stalks, diced
4 sl Ginger
3 tb Sherry
4 Carrots
2 ts Sugar
1 t Salt
1/3 c Chinese pickles
1/4 c Water
2 ts Cornstarch mixed with 1/4
Cup water

PREPARATION:

Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush garlic.

COOKING:

Place oil and garlic in skillet. Brown Chicken, stir 5 minutes,
cover, reduce heat, and simmer 10 minutes. Add plum sauce celery,
ginger, sherry, carrots, sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.

Chinese: Cold Shredded Vegetables With Chicken Recipe

Serving Size : 6

2 lg Leeks
3 Green onions
2 sm Zucchini
2 sm Carrots
2 Long "seedless type"
-cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
SAUCE:
1 t Juice of ginger root
1 t Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb Freshly squeezed tomato
-juice

Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add
thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger
root through a garlic press to extract juice. Squeeze juice from
tomato. Add other sauce ingredients; stir well and set aside.

Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water
for 1 hour. Beat egg; fry very thin omelet in large skillet greased
with peanut oil. Fry both sides gently. Set aside to cool.

Trim leeks, green onions, zucchini, carrots & white radish. Cut ends
off cucumber, but don`t peel. Peel carrots & radish. Shred
vegetables with shredder or cleaver. Wash tomatoes & cut each into
eighths. Shred chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus & drain. Cut out hard center
& cut floppy ears into thin strips.

Finish: Layer shredded vegetables in center of serving plate,
mounding slightly as you build layers of cucumber, carrot, chicken,
fungus, zucchini, egg, leeks, radish, green onion & so on, ending
with cucumber. Arrange tomatoe wedge around outer edge. Working from
center of vegetable mound, arrange egg strips like spokes of a wheel.
Add dressing and serve.

Chinese: Mushroom Foo Yung Chicken Recipe

Serving Size : 6

4 Eggs -- lightly beaten
1/4 ts Salt
1/4 ts Ginger -- ground
1/2 c Chicken, cooked -- finely
- chopped
1 c Mushrooms -- sliced
1 c Bean sprouts, fresh
2 Green onions -- finely chopped
1 Celery stalk -- finely chopped
Cooking oil
Soya sauce

In a medium-sized bowl beat together all ingredients except oil and
soya sauce. Heat a small amount of oil in a large skillet (or Wok)
at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into
skillet. Cook, turning once, until lightly browned. Repeat until all
egg mixture is used. Serve with soya sauce.

Chipper Chicken Recipe

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 4

1 chicken -- cut in pieces
1/4 cup butter or margarine -- melted
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
1 package potato chips -- finely crushed

Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll
in the crushed potato chips. Place pieces, skin side up, without touching,
in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender
(do not turn).

Cilantro Sauce Chicken Recipe

Serving Size : 4

1 Chicken (2 1/2- to 3-lb),
- cut up
1 t Dried oregano -- crushed
1 tb Garlic salt
1 t Black pepper
2 tb Red wine vinegar
1 bn Cilantro -- leaves only
1 md Onion -- quartered
2 md Tomatoes -- quartered
1 Green bell pepper, seeded,
- and chopped
1 Yellow chile -- seeded
2 tb Oil
1 md Onion -- chopped
Paprika

Marinate chicken in mixture of oregano, garlic salt, pepper and
vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper
and chile in blender and blend until smooth. Set aside. Heat oil in
skillet, add onion and season to taste with paprika. Cook until onion
is tender and golden. Add cilantro sauce and cook 2 minutes. Add
chicken pieces and water to cover and cook until chicken is tender,
about 45 to 55 minutes.

Citrus Marinade and Salsa (for Chicken or Fish) Chicken Recipe

1/4 c Lemon juice
2 tb Dry sherry
2 tb Olive oil or cooking oil
1/2 ts Dried oregano, crushed
1/4 ts Garlic salt
1 md Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
1/4 c Sliced pitted ripe olives
1 tb Snipped parsley
1 tb Slivered almonds

For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill
1 hour, turning once.

For salsa, combine the 2 tablespoons marinade, tomato, green onion,
olives, parsley, and almonds. Cover; chill till serving time.

Drain chicken or fish, reserving marinade. Grill till chicken is
tender and fish is flaky, turning and brushing often with the
marinade. Serve with chilled salsa and avocado slices, if desired.
Makes 4 servings.

Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.

Clinton Hot Chicken Salad Chicken Recipe

Serving Size : 12

2 c Chicken, cooked & cubed
2 c Celery, cooked & cubed
2 c Rice, cooked in chicken brot
2 cn Cream of chicken soup
1 1/4 c Mayonnaise
1 x Onion, chopped
6 T Lemon juice
6 x Eggs, hard-boiled, chopped
3/4 c Almonds, slivered
1/4 c Butter, melted
1 c Cornflakes, crushed

Prepare chicken, celery, and rice. Combine cream of chicken soup,
mayo., onion, lemon juice, and chopped eggs. Add first three
ingredients and mix well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.

Coating Mix Chicken Recipe

2 T Parsley Flakes
1 T Ground Marjoram
2 t Ground Rosemary
1 t Onion Salt
1 T Ground Ginger
1 t Ground Sage
1 T Ground Oregano
1 T Ground Thyme
1 t Garlic Salt
1 T Celery Salt
1 t Pepper
1 T Paprika

Combine all ingredients in a small bowl and blend well. Spoon
mixture into a small airtight container and label as Chicken Coating
Mix. Store in a cool dry place and use within 6 months.

Makes about 1/2 Cup of mix

Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached
Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3
cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat
the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2
to 3 lbs total weight) chicken in the batter that has been well
blended. Place coated chicken pieces on a baking sheet and bake
uncovered 40 to 50 minutes, until golden brown and tender.

VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been
well blended, and fry in hot oil.

Cock-a-leekie (chicken and Leek Soup) Chicken Recipe

Serving Size : 7

2 1/2 lb Frying chicken cut up
4 c Water
1 ea Medium carrot, sliced
1 ea Medium stalk celery, sliced
1/2 c Barley
2 t Chicken bouillon
2 t Salt
1/4 t Pepper
1 ea Bay leaf
1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch oven. Reduce
heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are
done, about 15 minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Skim fat from both. Remove bay leaf. Add chicken to broth. Heat
until hot, about 5 minutes.

Cola and Catsup Chicken Recipe

Serving Size : 6

4 lb Frying chicken, cut up
1 c Cola beverage
1 c Catsup

Sharon Stevens recommends onion and garlic added. Mix cola and catsup
in bowl. Pour over chicken pieces in buttered baking dish. Sprinkle
with salt and pepper and bake in 350F oven for about 1 hour,
uncovered, or until chicken is tender and has a nice glaze.

Cold Shredded Vegetables With Chicken Recipe

Serving Size : 4

2 lg Leeks
3 Green onions
2 sm Zucchini
2 sm Carrots
2 Long "seedless type"
-cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
SAUCE:
1 t Juice of ginger root
1 t Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb Freshly squeezed tomato
-juice

Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually
add thin soy sauce, blend to avoid lumping. Squeeze some peeled
ginger root through a garlic press to extract juice. Squeeze juice
from tomato. Add other sauce ingredients; stir well and set aside.

Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water
for 1 hour. Beat egg; fry very thin omelet in large skillet greased
with peanut oil. Fry both sides gently. Set aside to cool.

Trim leeks, green onions, zucchini, carrots and white radish. Cut
ends off cucumber, but don't peel. Peel carrots and radish. Shred
vegetables with shredder or cleaver. Wash tomatoes and cut each into
eighths. Shred chicken with fingers. Thinly slice omelet into
strips. Pour boiling water over fungus and drain. Cut out hard
center and cut floppy ears into thin strips.

Finish: Layer shredded vegetables in center of serving plate,
mounding slightly as you build layers of cucumber, carrot, chicken,
fungus, zucchini, egg, leeks, radish, green onion and so on, ending
with cucumber. Arrange tomato wedges around outer edge. Working from
center of vegetable mound, arrange egg strips like spokes of a wheel.
Add dressing and serve.

Company Casserole Chicken Recipe

Serving Size : 4

1 1/4 c Raw converted rice
1/2 c Butter or margarine -- melted
2 1/2 c Chicken broth (to 3 cups)
3 c Cut-up, cooked chicken
-up to 4 cups
2 4-oz cans sliced mushrooms
-drained
6 tb Soy sauce
8 Green onions -- chopped
2/3 c Slivered almonds

Mix rice with melted butter or margarine in crockpot. Stir to coat
rice thoroughly. Add all remaining ingredients, except slivered
almonds and 2 tablespoons green onions. Stir well. Sprinkled
reserved almonds and green onions over top. Cover and cook on Low 7
to 9 hours, High 3 to 4 hours.

Confetti Chicken Recipe

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 4

4 pounds broiler-fryer chicken -- cut up , (up to 5)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic -- minced
2 cans tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons parsley snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti -- cooked and drained
grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp.
pepper. In large skillet or Dutch oven, brown chicken in oil; remove
chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir
until onion is tender. Stir in chicken and remaining ingredients except
spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours
or until tender, stirring occasionally and adding water if necessary. Skim
of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Country Captain Chicken Recipe

Serving Size : 6

4 T Butter
1 ea Small onion, finely chopped
1/2 ea Sweet pepper, finely chopped
2 ea Garlic cloves finely chopped
2 T Vegetable oil
1/2 c All purpose flour
1 1/2 t Salt
1 t Pepper
3 lb Chicken serving size pieces
1 c Plum tomatoes
2 c Chicken stock
2 T Curry powder
1/4 c Dried shredded coconut
1/4 c Sultana raisins
1 x Salt and pepper to taste
1 ea Slived almonds to garnish
1 ea Chopped parsley to garnish

Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled
rice.

Cream Chicken Recipe

Serving Size : 2

2 pounds bone-in chicken pieces (thighs, legs, brea
1 (10 1/2-ounc condensed cream of chicken
soup
1/2 cup apple cider
1 tablespoon plus 2 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/3 cup onion -- chopped
1 clove garlic -- minced
1 (3-ounce) ca sliced mushrooms -- drained
Paprika

Heat oven to 350 degrees.

Place chicken in ungreased baking pan, 9 x 9 x 2 inches. Mix all
ingredients except paprika; pour on chicken.

Bake uncovered 1 hour, spooning off excess fat and basting once with sauce
in pan. Sprinkle with paprika and bake until tender, about 30 minutes.

Cream of Chicken Soup Supreme Chicken Recipe

Serving Size : 6

1 Stewing chicken, cut up
2 lb Veal knuckle (have butcher
-crack it into 4 or f
Pieces )
2 tb Butter
2 Carrots, scrubbed and
-scraped, cut into 1/4 -inch
-pieces
1/4 c Chopped parsley
3/4 c Diced celery
1/4 ts Black pepper
1 sm Onion, diced
10 c Cold water
1 c Heavy cream
3 tb Instant flour
3 Egg yolks. beaten until
-lemon yellow
1/2 ts Salt
2 Drops Tabasco (optional)

Place the chickeo, veal knuckle and butter in a large soup kettle.
Lightly brown the outside of the chicken in the butter and the fat
that wiil gather from the chicken and veal knuckle Then add the
carrots, parsley, celery, pepper, onion and cold water. Continue to
cook until it starts to boil. Remove all surplus fat and froth that
may gather on the top. Turn the heat down and continue to simmer for
2 to 3 hours, or until a fork can be twisted in the meat of the
chicken breast.

Remove the chichen and veal bones from the soup. Set them aside to
cool. Strain the soup through a fine sieve and set it aside to cool.
As soon as it is cooled, carefully remove all of the fat from the
surface. Then return the soup to the stove and bring to a simmer
again. Remove all the meat from the chicken bones. Discard all the
skin and vegetable pieces, for you have already extracted all of the
good in them.

Beat the cream, flour and eggs together until all are smoothly
blended. Add the salt to the simmering soup and mix well. Take about
1/2 cup of the hot simmering soup and beat it into the egg and cream
mixture. Then slowly add the egg cream mxture to tbe soup, stirring
all the while. Continue to cook over low heat for a few minutes
longer, until the soup has thickened and lightly coats tbe spoon. At
this point add the Tabasco if you like this sharpness in creamed
soups. Serve piping hot with saltines.

Serves 6 generously.

Creamy Chicken and Dumplings Chicken Recipe

Serving Size : 1

7 cups water
3 3 1/2 pounds broiler-fryer chicken -- cut up
1 medium onion -- halved
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 Flour tortillas -- (about 7" in
-- diameter), cut in
-- 1-inch strips, up
-- to 5
1/4 cup unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika

In Dutch oven or large heavy saucepan, combine water, chicken, onion,
salt and pepper; bring to a boil. Cover and simmer 1 hour or until
tender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about 1/4 of the tortilla strips in boiling broth to cover surface;
cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through,
stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

Creamy Chicken and Spaghetti Bake Chicken Recipe

Serving Size : 4

6 oz Spaghetti
3/4 c Shredded sharp cheese
12 oz Ground raw chicken
1 c Sliced fresh mushrooms
1/2 c Chopped onion
1 tb Cooking oil
1 tb Margarine or butter, melted
1 cl Garlic, minced
1 tb Flour
1/2 ts Pepper
3/4 c Milk
1/4 c Sliced pitted ripe olives
1 tb Parsley, fresh or dried
1 tb Chopped pimento
2 tb Fine dry bread crumbs
2 tb Parmesan cheese
1 t Margarine or butter, melted

Break spaghetti in half. cook according to package directions until
just tender. Drain; transfer to a large mixing bowl.

Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and
garlic in hot oil over medium high heat for 3-4 minutes or until
chicken is no longer pink. Add chicken mixture to spaghetti.

In a small saucepan, melt 1 tbsp. butter or margarine. Stir in flour
and pepper. Add milk all at once. Cook and stir until thickened and
bubbly over medium heat. Cook and stir one minute more. Add cheese
and stir until melted. Remove from heat, stir in olives, parsley and
pimento. Pour over chicken mixture and toss to coat. Transfer to
greased 2 quart baking dish or casserole.

In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted
margarine or butter. Sprinkle over chicken mixture. Cover and bake
at 375F for 20 minutes, uncover and bake 10-15 minutes more until
heated through.

Creamy Chicken Casserole Lo Cal, Lo Fat, Chicken Recipe

Serving Size : 6

2 T All purpose flour
1 T Non-fat powdered milk
1 1/4 c Skim milk
1/4 t Salt
1 ea Pepper to taste
1/2 t Dried leaf marjoram
1/2 t Dried leaf thyme
1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms
1 c Chicken broth
1 T Chicken broth
3 c Cooked rice
2 1/2 c Cubed cooked chicken
1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat,
cook celery and mushrooms in 1 tablespoon broth until tender. Stir in
rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.

Creamy Chicken Curry Chicken Recipe

Serving Size : 6

1 kg Chicken pieces
4 T Ghee or oil
1 md Onion, quartered
2 Cloves garlic
1 CM piece ginger
4 T Almond meal
1/2 ts Turmeric
1 t Chilli powder
2 ts Ground Coriander
1 c Cream or coconut cream
1 1/2 ts Garam masala
3 Hard boiled eggs
2 T Toasted almond flakes
1 Lime
Corainder or Mint sprigs

Preparation time: 10 minutes Cooking time: 50 minutes

Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.
Brown in the ghee or oil until evenly coloured, then remove and keep
warm. Grind the onion, garlic and ginger to a paste in a food
processor. Fry in the same pan until golden. Add the almond meal,
turmeric, chilli and coriander. Cook for 1-2 minutes, stirring.
Return the chicken to the pan with 1 cup water. Partially cover and
simmer until the chicken is tender, about 25 minutes, turning several
times. Stir in cream, garam masala and hard boiled eggs cut into
wedges. Heat through gently. Transfer to warmed serving dish and
garnish with the almonds, wedges of lime and sprigs of herbs.

Crispy Baked Chicken Recipe

Serving Size : 6

3 lb Chicken, cut up
1/2 c Butter or Margarine
1 Garlic Clove, cut in half
1/8 ts Pepper
1/2 ts Salt
1/4 ts Savory
1 tb Lemon Juice
1 c Potato Chips, finely crushe
1 c Corn Flakes, crushed

Remove skin from chicken. Wash and dry well. Melt butter, add garlic,
pepper, salt, savory, and lemon juice. Mix potato chip and corn flake
crumbs. Dip in butter, then crumbs and coat well. Make a single layer
in a baking pan. Remove garlic, pour butter over chicken. Bake 1 hour
in a preheated 350oF oven.

Crispy Chicken Recipe

Serving Size : 4

-----COATING MIX-----
2 c Dry bread crumbs
1/3 c Grated Parmesan cheese
1 t Oregano
1 t Basil
1/2 ts Garlic powder
-----CHICKEN-----
4 Pieces of chicken 2 lb total

Combine the coating mix ingredients and mix well. Measure out 3/4
cup into a plastic bag. Place chicken pieces into bag and shake to
coat.

Place chicken pieces in a baking dish with heaviest sections towards
the outside of the dish. Cover with waxed paper. Microwave at
medium 70% for 18-20 min or until juices run clear. Allow 5 minutes
aftercooking time.

Note: Coating mix keeps well in refrigerator. In microwave cooking,
natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and
crisp.

VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts
cayenne. Cheddar - Substitute Cheddar cheese for Parmesan

4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice
8 g carbohydrates, 25 g protein, 10 g fat, 289 calories

Crockpot Italian Chicken Dinner Chicken Recipe

Serving Size : 6

1 Sm Cabbage -- cut in wedges
1 c Mushrooms -- canned
2 tb Tapioca -- quick cooking
1 Chicken -- broiler or fryer -
And frozen
1 Jars Meatless spaghetti sau
Parmesan cheese -- grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken
pieces atop vegetables. Pour spaghetti sauce over chicken. Cover;
cook on low-heat setting for 10 to 12 hours. Transfer to a serving
platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

Crockpot Lemon-Garlic Chicken Recipe

Serving Size : 6

3 lb Chicken
1/2 c Lemon juice
1/2 c Garlic cloves -- crushed
1 t Seasoned salt
1 t Poultry seasoning
2 ds Tabasco
1 c White wine

Skin and cut up chicken. Combine with other ingredients in crockpot.
Set on low. Upon return from work, debone chicken. Serve over rice.
If you freeze chicken pieces separately, and mix up other ingredients
the night before, you can dump it all together quickly in the
morning. And if you start with frozen chicken it doesn't fall apart.

Cuban Chicken Recipe

1/4 c Oil -- vegetable
1 Garlic clove -- minced & peel
1 Onion -- small purple peeled
1/2 pk Peas -- frozen,thawed;10 oz
1 cn Tomatoes -- 1 lb peeled,
-drained & chopped
3 c Rice -- cooked, cold
1 c Ham -- slivered
2 c Chicken -- cubed & cooked
1/2 c Olives -- green;
-pimento stuffed
-sliced
1 Avocado -- peeled & pitted

Heat wok, add oil, garlic, onion & peas. Stir fry about 2-3 minutes
till onion is soft. Add tomatoes, rice, ham, chicken and olives. Stir
and lift till heated, place in centre of large platter. Surround with
slices of avocado.

Serves 4-6 Source

Curried Chicken on the Half Shell Chicken Recipe

1/4 cup butter
1/2 cup chopped pared apple
1/4 cup chopped onion
1 clove garlic -- crushed
1 tablespoon curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken -- cut up
3 Avocados -- peeled and halved
(3 to 4)
3 cups cooked rice -- up to 4

Saute apples, onion, garlic and curry powder in butter in saucepan until
onion is tender crisp. Stir in flour. Gradually add bouillon and cream,
cooking and stirring until sauce boils 1 minute.

Add salt, pepper and chicken; cook over low heat 10 minutes.

Arrange avocado halves on rice in heat-proof serving dish. Heat in 350
degree oven about 5 minutes.

Spoon curried chicken mixture over avocado halves.

Serve with choice of condiments, choosing from chopped hard-cooked egg,
crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved
chopped ginger and peanuts.

NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned
shrimp for chicken.

Curried Chicken Salad Chicken Recipe

Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
Salad:
3 cups cooked chicken -- cubed
2 cups cantaloupe -- cubed
2 medium cucumber -- peeled, seeded, cube
3 cantaloupe -- cut in half
1/2 cup slivered almonds -- toasted

Dressing: in blender container place first 6 ingredients, cover and blend
until smooth, scrapping down side of container occasionally. Spoon into
medium bowl and stir in yogurt until combined. Cover and refrigerate at
least 3 hours for flavors to blend. Just before serving add chicken, cubed
cantaloupes and cucumbers to the dressing; toss gently if desired, place
melon slices on individual plates; mound heaping cup of salad on each
melon half. Sprinkle toasted almonds on top. Makes 6 servings.

Curried Chicken Spring Rolls Chicken Recipe

1 tb Soy sauce
1 tb Coconut milk
1 3/4 ts Curry powder
3/4 ts Salt
4 ts Vinegar, cider
2 ts Gingerroot, minced
5 Chilies, mild green
3 Garlic clove
1 1/2 ts Garlic, minced
1 c Celery, diced
3/4 c Carrot, grated
16 Spring roll wrappers
3/4 c Pickled ginger juice or:
2 tb Oil, peanut
2 ts Soy sauce
1 t Vinegar, white
1/2 lb Chicken, ground
3/4 ts Sugar
1 tb Cornstarch
-------dipping sauce--------
2 Chilies, yellow wax
1 Cilantro, bunch, minced
2 Jalapeno chilies, minced
2 c Napa cabbage, diced
1 c Cellophane noodles
1 Egg yolk, beaten
3/4 c Unseasoned rice vinegar
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for
1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar,
and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry
chicken until mostly white. Remove, set aside, and then clean wok.
Combine salt, sugar, remaining soy sauce and cider vinegar. Place in
wok with chicken. Heat through, add cornstarch, and cook 2 to 3
minutes until glossy. Spread on large plate and cool in refrigerator.
Combine ginger, garlic, remaining curry powder, and chilies. Heat 3
T. oil and cook chili mixture 1 to 2 minutes. Should foam without
browing. Add celery then cabbage. When translucent, add carrots and
noodles. Combine chicken and noodle mixtures.
Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of
cilantro in last turn (to show through when fried). Seal with egg
yolk. Deep fry about 3 minutes at 350 degrees and drain.
To make dipping sauce, blend chilies and garlic until pureed. Add
ginger juice and oil until blended. Season with salt. Add cilantro
just before serving. (If serving right away, cilantro may be pureed
with chilies.) Makes one cup.

Curried Chicken-Cheese Pie Chicken Recipe

2 pk Gelatin, unflavored
1 c Milk
2 Bouillon cubes, chicken
2 Eggs -- separated
1/2 ts Accent
2 ts Curry powder
3 c Cottage cheese, creamed
2 tb Lemon juice
2 c Chicken -- cooked, choppd fine
1/4 c Chutney
1/4 c Pimiento -- diced
2 tb Onion -- minced
1 c Cream, heavy -- whipped
Radishes and scallions

Sprinkls gelatin over milk in saucepan; add bouillon cubes and egg
yolks, mixing well. Place over low heat, and stir constantly until
gelatin and bouillon cubes dissolve and mixture thickens slightly
(about 5 minutes). Remove from heat; stir in Accnet and curry powder.

Sieve or beat cottage cheese at high speed of electric mixer until
smooth; stir into gelatin mixture. Stir in lemon juice, chicken,
chutney, pimiento, and onion. Chill, if necessary, until mixture
mounds slightly when dropped from a spoon.

Beat egg whites until stiff but not dry; fold into gelatin mixture.
Fold in whipped cream. Spoon into an 8" springform pan, and garnish
pie with radishes and scallions before serving.

1 Curry Chicken Recipe

Serving Size : 6

1 can cream of chicken soup -- (10 3/4 oz.)
1 medium apple
1/4 cup seedless raisins
3/4 cup milk
2 teaspoons curry powder
9 pieces fried chicken

In a medium bowl, combine all ingredients except chicken.

Place chicken in a single layer in a 8"x12" baking pan. Cover chicken
with sauce. Bake, covered in preheated 350 degree oven for 30 minutes.
Continue baking uncovered for 30 minutes longer.

2 Curry Chicken Recipe

Serving Size : 4

14 oz Thai Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium
heat until oil appears on top. Add chicken, seasoning sauce, lemon
juice and simmer for 5 minutes, stirring occasionally. Add remaining
ingredients except mushrooms and garlic chili sauce. Cover and
simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste.
Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs
of fresh sweet basil.

Curry Chicken Muffins Chicken Recipe

Serving Size : 4

2 3 ounce pack cream cheese -- softened
3 tablespoons mango chutney -- chopped
1/2 teaspoon (1/2 to 1) curry powder
4 Bays English Muffins -- split, lightly toast
Baby lettuce leaves
1/2 pound cooked chicken -- sliced
8 slices tomato -- halved
8 slices English cucumber -- halved

Combine cream cheese, chutney and curry powder; spread on toasted muffins.
Top with lettuce.

Alternate slices of chicken, tomato and cucumber; garnish with a dollop of
spread and cucumber.

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