Recipes, 12/31/01

Quick Chicken and Gravy

1 large can of biscuits

1 can cream of chicken soup

1/2 – 1 soup can of milk

1 can or 1 cup of chicken, boned and in pieces

Place biscuits in baking dish or pan. Mix all other ingredients and pour over biscuits.

Bake at 350 degrees until biscuits are brown.

Carrie Treichel • Johnson City, Tenn.

Chicken Enchiladas

1 small, flat can chicken

1 c. sour cream

1 can cream of chicken soup

Jalapenos to taste

Dried or fresh chopped onion to taste

1/2 c. cheddar cheese, shredded

10 flour tortillas

Mix all ingredients. Fill flour tortillas with 3 Tbsp. of filling. Spread remaining filling over top. Sprinkle with 1 c. shredded cheese.

Bake at 300 degrees for 20 mins.

Spade and Hope Garden Club • North Platte, Neb.

Paper Bag Chicken

Margarine

Salt

Pepper

1 whole fryer

Celery, chopped

Bell pepper, chopped

Onion, chopped

Garlic, chopped

Rub margarine all over whole fryer, inside and out. Salt and pepper.

Stuff fryer with chopped vegetables. The amount of vegetables can vary according to taste.

Place fryer in a greased brown paper bag. Roll up the open end and bake at 350 degrees for 30 mins. per pound.

Chris Bryant • Johnson City, Tenn.

Crispy Baked Chicken

3 Tbsp. margarine or butter

1 1/4 c. mashed potato flakes (dry)

1/4 c. grated parmesan cheese

1/2 t. salt

1/4 t. pepper

2 1/2 – 3 lb. broiler/fryer chicken pieces

1 egg beaten

Preheat oven to 425 degrees. Heat margarine in 13-by-9-by-2 inch rectangular pan in oven until melted. Mix potatoes, cheese, salt and pepper.

Dip chicken into egg and roll in potato mixture. Place skin side up in pan.

Bake uncovered for 50 mins. or until done.

Ethel Willams• Roanoke, Va.

Chicken and Green Chili Rice

2 c. cooked chicken, chopped

2 c. uncooked rice (instant)

2 c. (16 oz.) sour cream

1 c. chopped green chilies

1/2 lb. cheddar cheese, grated (divided)

1/2 lb. monterey jack cheese, grated (divided)

1 t. garlic salt

1/2 t. pepper

Cook rice according to package instructions. Then combine rice, sour cream, chilies, garlic salt and pepper. mix well.

In a greased casserole dish, spread a layer of half the rice mixture, then layer 1/2 the monterey Jack (1/4 lb.) and half the cheddar (1/4 lb.). Use the rest of the rice mixture for the next layer and top with the remaining jack and cheddar cheese.

Bake at 350 degrees for 40 mins., or until bubbly. Serve with tortilla chips.

Tamra Palmer• Elizabeth, Colo.

Creamed Chickaroni Casserole

1/2 c. elbow macaroni

1 c. milk

1 (10 3/4 oz.) can condensed cream of mushroom soup

1 1/2 c. frozen peas

1 (6 3/4 oz.) can chunk- style chicken or tuna

1 (3 oz.) can french-fried onions

1/2 c. cheddar cheese, shredded

1 (2 oz.) jar diced pimiento, drained

Prepare macaroni according to package directions. Drain and keep warm.

In a 2 qt. casserole, stir milk into soup. Stir in peas, chicken or tuna, half the onions, cheese and pimiento. Microwave covered at high power for about 9 mins., or till heated through. Stir once.

Stir in macaroni. Arrange remaining onions around edge of the casserole. Sprinkle cheese in center. Microwave uncovered on high power for 1 to 1 1/2 mins., or till the cheese is melted.

Makes 4-6 servings

Ethel Willams• Roanoke, Va.