1 package (6 oz) seasoned stuffing mix
8 boneless, skinless chicken breasts (halved)
1 Tbl canola or vegetable oil
1/4 tsp salt
1/4 tsp pepper
4 Swiss cheese slices (halved)
2 Tbl butter, melted
1 (10.75 oz) can cream of chicken soup
1/4 cup water
~Preheat oven to 350
~Prepare stuffing according to package directions
~Transfer to greased 9 x 13 pan
~In large skillet, brown chicken in oil, sprinkle with salt and pepper
~Place chicken over stuffing, top with cheese, drizzle with butter
~Combine soup and water; spoon over stuffing/chicken
~Cover and bake for 40 minutes. Uncover and bake 10 – 15 minutes longer or until chicken juices run clear
Taste of Home
2 cups water
2 large onions, chopped
2 tsp salt
2 tsp sugar
2 tsp oregano
1 1/2 tsp basil
1/2 tsp marjoram
2 cloves garlic, minced
2 bay leaves
2 (8 oz) cans tomato sauce
2 (6 oz) tomato paste
3 cups cooked chicken, cut into bite sized pieces
Spaghetti noodles
~Cook chicken, remove from pan, allow to cool and cut into bite size pieces, set aside
~Heat all ingredients, except chicken & spaghetti, to boiling
~Reduce to simmer, cover and cook for 30 minutes
~Stir in chicken
~Cover, simmer, stirring often, for 30 minutes
~Remove bay leaves and spoon over prepared spaghetti noodles
2 whole chickens
2 diced tomatoes
1 large onion, diced
2 qts water
2 tsp salt
1/4 tsp pepper
3/4 c smooth peanut butter
1 – 2 tsp Kitchen Bouquet
Cornstarch (to thicken)
Steamed Rice
Toppings:
Chopped tomatoes
Chopped green peppers
Chopped green onions
Raisins
Chunk pineapple
Coconut
Spanish Peanuts
Bananas (sliced)
~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.
~Remove chicken from liqiud and de-bone. Cut into bite-size pieces
~Return chicken to liquid
~Add peanut butter and Kitchen Bouquet (to bring to desired color). Add cornstarch to thicken to desired consistency.
~Allow to cook for 1 – 2 hours
Serve over warm rice along with toppings on the side.
(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator. When ready to serve, place in crock pot set on low and heat thoroughly before serving)
Thanks to Betty Hall!
