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TYSON EMPLOYEES RECIPES from 2c
Chicken Supreme
3 large Tyson chicken breasts
1 cup chicken broth
1 cup sour cream
1 can cream of celery soup
1 4 oz. can mushroom pieces,
drained
116 oz, package stuffing
1/4 cup butter, melted
In a medium-size pot, boil
chicken in salted water for
approximately 45 minutes. Cool
and reserve 1 cup of broth for
stuffing.
Bone chicken and cut into bite
size pieces. Combine with sour
cream, soup and mushrooms.
Place in a lightly-greased 9x12
inch casserole disk.
Moisten stuffing with broth and
butter and place over chicken
mixture. Bake at 350° for 30-45
minutes.
Smothered Chicken
4 large breasts
3 to 4 tablespoons melted mar
garine
1 can cream of mushroom soup
1 pkg. Lipton onion soup mix
Dip chicken pieces in melted
margarine. Place in 1-1/4 quart
casserole dish.
Pour cream of mushroom coup
over chicken. Sprinkle onion soup
mix over top. Cook at 350 for one
hour. Serve over rice or noodles.
One Dish Chicken Dinner
• 4 chicken breasts, skinned
1 can peas, drained
* 2 tablespoons chopped onion
3 medium potatoes, sliced
1 can cream of mushroom,
undiluted
salt and pepper to taste
Place chicken breast in a greased
casserole dish; cover with peas.
Sprinkle onions over peas; then
add potatoes, salt and pepper.
Pour soup over this and cover.
Bake at 375° for 1 hour or until
chicken is tender.
Asian Chicken Stir-Fry
By Frances Chadwick
Prep time: 5 min. Cook time: 20
minutes.
1 tablespoon vegetable oil
1 lb. skinless, boneless chicken
breasts, cut into strips
1 can (10-3/4 oz.) condensed
golden mushroom soup
3 tbsp, soy sauce
1 tsp. garlic powder
1 bag (16 oz.) frozen vegetable
combination, thawed
4 cups hot cooked rice
In skillet over medium-high
heat, heat oil. Add chicken and
stir-fry until done and juices evap
orate.
Add soup, soy and garlic. Heat
to a boil. Add thawed vegetables
and cook over medium heat until
vegetables are tender-crisp, stir
ring often. Serve on rice. Serves
four.
Chicken Quesadillas and
Fiesta Rice
by Frances Chadwick
1 lb. skinless, boneless chicken
breasts, cubed
• 1 can (10-3/4 oz.) condensed
Cheddar cheese soup
1/2 cup thick & chunky salsa or
picante sauce (medium)
10 flour tortillas (8”)
Fiesta Rice
Preheat over to 425°F
In non-stick skillet over medi
um-high heat, cook chicken 5
'minutes or until done and juices
-evaporate, stirring often. Add
soup and salsa. Heat through.
* Place tortillas on two baking
sheets.
Top half of each tortilla with
about 1/3 cup soup mixture.
Spread to within 1/2” of edge.
Moisten edges of tortillas with
water. Fold over and seal.
Bake 5 minutes or until hot.
Serve with Fiesta rice. Serves
jfour.
Fiesta Rice
In saucepan heat 1 can con- ,
densed chicken broth, 1/2 cup
water and 1/2 cup thick & chunky
salsa to a boil. Stir in 2 cups
uncooked minute rice.
Cover and remove from heat.
Let stand 5 minutes.
Skillet Herb >
Roasted Chicken
By Frances Chadwick
Prep time: 10 minutes. Cook
time: 20 minutes
1/4 tsp. each ground sage and
dried thyme leaves, crushed
4 skinless, boneless chicken
breast halves
vegetable cooking spray
2 cloves garlic, minced
1 can Healthy Request con
densed cream of chicken soup
1/2 cup water
herb broth simmered rice
Mix save and thyme. Sprinkle
chicken evenly with seasoning
mixture.
Spray non-stick skillet with
cooking spray and heat over medi
um heat 1 minute. Add chicken
and cook 15 minute or until done.
Remove and keep warm. Remove
pan from heat. Spray with cook
ing spray. Add garlic and cook 30
seconds or until lightly browned.
Add soup and water. Heat
through over low heat. Serve over
chicken with rice. Serves four.
Herb Broth
Simmered Rice
In saucepan over medium-high
heat, heat one can healthy
requests chicken broth to a boil.
Add 1 cup uncooked regular long
grain white rice and 1/2 tsp. dried
thyme leaves, crushed. Cover and
cook over low heat 25 minutes or
until rice is done.
Chicken and
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I our support to this important industry.
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I American Proteins, Inc. 3
Broccoli Alfredo
by Frances Chadwick
Prep time: 10 minutes. Cook
time: 15 minutes.
6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli
flowerets
2 tbsp, butter or margarine
1 lb. skinless, boneless chicken
breasts, cubed
1 can (10-3/4 oz.) condensed
cream of mushroom soup or 98%
fat free cream of mushroom soup
1/2 cup milk
12 cup grated Parmesan cheese
1/4 tsp. freshly ground pepper
Prepare fettuccine according to
package directions. Add broccoli
for last 4 minutes of cooking time.
Drain.
In skillet over medium-high
heat, heat butter. Add chicken and
cook until browned, stirring often.
Add soup, milk, cheese, pepper
and fettuccine mixture and cook
through, stirring often. Serves
four.
Chicken Jambalaya
2 broiler-fryer chicken breasts,
halved, boned, skinned, cut in
bite-size pieces
1 teaspoon salt, divided
1/4 teaspoon pepper
1-1/2 cups flour, divided
1 cup cooking oil
1 cup chopped onions
1 cup chopped green pepper
1 cup chopped celery
1 clove garlic, chopped
2 cans (10-1/2 oz, each) chicken
broth
2 tablespoons Worchestershire
sauce
1/2 teaspoon ground red pepper
1/2 teaspoon hot pepper sauce
4 links (lOoz.) smoked red
sausage
Cooked Rice:
Sprinkle 1/2 teaspoon of the salt
and pepper on chicken. In shallow
dish, place 1/2 cup of the flour;
add chicken, a few pieces at a
time, dredging to coat. In deep
saucepan, place oil and heat to
medium temperature. Add chick
en and cook, stirring about 5 min
utes or until brown on all sides.
Remove chicken and reserve.
Blend the remaining 1 cup of
flour into the oil remaining in
saucepan; cook, stirring over low
heat about 10 minutes or until
light brown. Add onion, green
pepper, celery and garlic; simmer,
stirring occasionally, 30 minutes.
Add chicken broth, Worcester
shire sauce, red pepper, hot pep
per sauce, the remaining 1/2 tea
spoon salt and reserved chicken;
simmer 45 minutes.
Add sausage and cook 10 more
minutes. Stir rice into chicken
mixture just before serving.
Makes 4 servings.
Rice: In deep saucepan, place 1
cup raw rice, 2 cups water and 1/2
teaspoon salt. Bring to boil,
reduce heal to low, cover and sim
mer for about 20 minutes or until
all water is absorbed.
Melt-in-your-mouth
FORSYTH COUNTY NEWS Thurwtay,
Quick Chicken Pie
By Maureen Pgyne
2 cups cubed, cooked chicken
1 (10-1/2 oz.) can cream of
chicken soup
2 cans chicken stock from
cooked chicken
2 boiled eggs, sliced (optional)
1-1/2 c. self-rising flour
1-1/2 c. buttermilk
1/2 c. melted butter
Place chicken in lightly greased
12x9 inch baking dish. Blend
soup with stock, pour over chick
en. Combine flour, buttermilk and
butter; mix well. Pour evenly over
chicken mixture.
Bake, uncovered at 350° for 1
hour; or until crust rises to top and
is golden brown.
Chicken Casserole
6 chicken breasts
2 cans cream of chicken soup
16 oz. sour cream
1-1/2 stacks of Ritz cracker
crumbs
1 stick melted butter
Cook chicken until tender. Split
into small pieces. Put in bottom of
baking pan.
Mix soup and sour cream togeth
er; spread on top of chicken.
Mix cracker crumbs with melted
butter. Pour on top of soup mix
ture.
Bake at 300° for 30 minutes or
until golden brown.
Herbed Chicken Omelet
By Betty Fowler
4 eggs
1 green onion, sliced
2 tablespoons minced fresh
parsley
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or mar
garine
1/2 cup cubed cooked chicken
]l/2 teaspoon celery seed
Beat eggs, onion, tarragon, pars
ley, salt and pepper. Melt butter in
pan on med. heat. Add egg mix
ture. As eggs set, lift edges letting
uncooked eggs flow underneath.
Sprinkle chicken & celery seeds
on top of eggs. When eggs are set,
remove from heat. Then fold
omelet in half. (Good way to use
left-over chicken)
Fettuccine with Chicken
By Betty Fowler
8 oz- spinach fettuccine
1/2 lb. boneless skinless chicken
breast cut into cubes
1 cup milk (skim or 2%)
1/4 cup low fat margarine
3/4 cup Parmesan cheese top
ping
3/4 teaspoon garlic powder
1/4 teaspoon pepper
Cook fettuccine according to
package.
See RECIPES, Page 6C
PAGE 3C