Sunday, December 21, 2008

Chicken & Rice Casserole


6 Boneless Thighs
2 Boneless Breasts
2 Cans Golden Mushroom Soup
1/2 Cup Whipping Cream
1 Cup Rice
Garlic Salt
Paprika
Salt
Pepper
Parsley

Place chicken in 9x13 pan.
Sprinkle seasonings over raw chicken
Mix soup and whipping cream and pour over chicken
Cover with aluminum foil
Cook at 350 for 1 1/2 hours.
Cook rice.
Break up the chicken with 2 forks.
Serve over rice.

Thursday, December 4, 2008

Chicken Croquettes


* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 1/2 cups finely chopped, cooked chicken meat
* 1/4 cup Italian-style dry bread crumbs
* 2 tablespoons minced celery
* 1 tablespoon minced onion
* 1/4 teaspoon poultry seasoning
* 1 tablespoon shortening
* 1/2 cup milk
* 1/8 tablespoon poultry seasoning
* 1/2 cup Italian-style dry bread crumbs, for rolling

DIRECTIONS

1. Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
2. Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.