Chicken Recipes

Chicken has been a family favorite and a cook’s standby since our earliest days.  And sometimes it is just hard to improve on the old fashion recipes grandma used.  Here are two chicken recipes from my vintage recipe collection.  Baked Chicken Breasts is a chicken rice dish.  Add a salad or a vegetable side and you have a meal.  This dish goes together quickly and bakes for 2 hours.  Put it in the oven and forget about dinner until a few minutes before it is done.  Miz Rowena’s casserole is a perfect way for diabetics to enjoy macaroni and cheese.BAKED CHICKEN BREASTS8 chicken breastssalt to tastepepper to taste1 can cream of celery soup1 can cream of mushroom soup1 1/4 cups milk2 cups instant rice1/2 envelope of dry onion soup mixPreheat oven to 325 degrees.Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours. MIZ ROWENA’S CHICKEN & MACARONI CASSEROLEThis recipe is from an old Southern Indiana newspaper clipping.2 to 3 cups cubed chicken (or turkey) that’s been cooked2 cups uncooked elbow macaroni1 can cream of chicken soup, undiluted1 can cream of mushroom soup, undiluted2 cups milk1/2 lb Velveeta cheese, cubed1/2 cup diced onion4 hard-boiled eggs, optionalMix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour.Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients. Enjoy!