Irresistible Chicken

Chicken Delicious

Sweet & Sour Chicken
with Vegetables

Mexican Chicken Skillet

Mulligatawny Soup

Sweet & Sour Sandwiches

Salsa Chicken Shortcakes



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Irresistible Chicken

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Chicken Delicious

  • Rinse chicken breasts and pat dry.
  • Season with lemon juice, sal, pepper, celery salt and paprika. Place in Slow Cooker.
  • In medium bowl or pan, mix mushroom and celery soups. Pour over chicken breasts. Sprinkle with Parmesan cheese.
  • Cover and cook on LOW setting for 8-10 hours.
  • Serve chicken and sauce with hot fluffy rice.

I think I used cream of mushroom w/garlic and cream of chicken or something because I know I didn't have cream of celery, didn't have whole chicken breasts either and
I can't remember if my rice was fluffy or not!!

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Sweet & Sour Chicken with Vegetables
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into 3/4-inch cubes
  • 1/3 cup thinly sliced onion
  • 5 cups (8 ounces) frozen Oriental-style vegetable blend [I use Shanghai Sir Fry Vegetables]
  • 1 2/3 cups (16-ounce can) Contadina Sweet & Sour Sauce
  • Hot cooked rice

  • In medium skillet or wok, heat oil.
  • Saute chicken and onion for 5 to 6 miuntes or until chicken is no longer pink.
  • Stir in vegetables and sweet & sour sauce.
  • Bring to a boil.
  • Reduce heat; simmer for 10 miuntes or until vegetables are tender, stirring occassionally.
  • Serve over rice [makes 4 servings].

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Mexican Chicken Skillet

  • 3 frozen boneless, skinless chicken breast halves [about 1 pound]
  • 2 teaspoons vegetable oil
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 bag [16 ounces] frozen bell pepper stir-fry mix [ I use frozen green, red & yellow bell pepper mix ]
  • 1 can [ 15 1/2 ounces ] black beans, drained and rinsed
  • 1 cup bottled salsa [ I use Pace Picante Sauce ]
  • 1 cup pre-shredded Colby-Jack cheese
  • 8 [ 10-inch] flour tortillas
  • Sour Cream

  • Microwave frozen chicken for 3 minutes, uncovered on high, to defrost slightly.
  • Heat the oil on medium in a 12-inch non stick skillet. Slice the breasts through the width into strips 1/4-inch wide, adding them to the skillet as you slice.
  • When half the chicken is in the skillet, raise the heat to high. Add the remaining chicken and the garlic.
  • Add the cumin and chili powder and stir well. Add the bell pepper mix and stir.
  • Cook the mixture 5 minutes or until the chicken is not longer pink, stirring frequently.
  • Rinse and drain the beans in a colander. Keep the beans in the colander.
  • When the chicken is no longer pink, drain the chicken and pepper mixture into the same colander, right on top of the beans. Return the entire mixture to the skillet, and place the skillet over low heat.
  • Immediately add the salsa and stir to distribute evenly. Sprinkle the cheese evenly over the chicken mixture, cover the pan and simmer 3 minutes or until the cheese melts.
  • Warm the tortillas in the microwave according to the package directions.
  • To serve, bring the skillet to the table and let each person build 2 tortillas, garnishing with sour cream.

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Sweet & Sour Sandwiches
  • 4 boneless and skinless chicken breasts
  • 1/2 cup CONSORZIO® California Teriyaki Marinade
  • 4 pineapple slices (fresh or canned in juice)
  • 4 bell pepper rings—red, yellow or green
  • 4 onion rolls, sliced and lightly toasted

  • Place chicken breasts in the Consorzio Teriyaki Marinade. While these are marinating, slice your pepperand pineapple rings.
  • Over medium-hot coals grill the chicken breasts, pineapple and pepper rings for approximately 5-6 minutes per side or until chicken is done.
  • Arrange one each of the breasts, pineapple and pepper rings on the toasted onion rolls and serve immediately.

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Mulligatawny Soup
Thanks to Margie for this recipe!!
  • 1/4 cup chopped onion
  • 1 1/2 tsp curry
  • 2 TBSP vegetable oil ( I used less.... adding water to cook the onion & apple)
  • 1 tart apple - peeled and chopped
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 TBSP chopped green pepper
  • 2 TBSP flour
  • 4 cups chicken broth ( 3 cans)
  • 1 16 oz can whole tomatoes - cut up
  • 1 TBSP dried parsley
  • 2 tsp lemon juice ( or more)
  • 1 tsp sugar
  • 2 whole cloves
  • 1/4 tsp salt
  • pepper to taste
  • 1 cup diced cooked Chicken

  • In large sauce pan. cook onion, & curry in veg. oil till onion is tender.
  • Stir in apple and vegetables. Cook until crisp tender.
  • Sprinkle with flour: add broth, undrained tomatoes, parsley, lemon, sugar, cloves, S & P.
  • Bring to low boil: add chicken simmering for 30 minutes.
  • Serves 6, Freezes well

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Salsa Chicken Shortcakes
This recipe was devised by Linda Hamrin of Delavan, Wis., finalist in the 1998 Pillsbury Quick & Easy Bake-Off cooking contest.
  • 10.8 ounce can large refrigerated flaky biscuits
  • 1 tablespoon oil
  • 4 boneless skinless chicken breast halves [about 1 pound] cut into thin strips
  • 1 garlic clove, minced
  • 1 3/4 cups garden pepper or chunky-style salsa [Pace Picante]
  • 1 cup frozen corn
  • 2 1/4 ounce can sliced ripe olives, drained
  • 1 tablespoon semisweet chocolate chips
  • 1 teaspoon cumin
  • 4 ounces sliced hot pepper Monterey Jack cheese, cut into thin strips
  • 5 tablespoons sour cream
  • Fresh cilantro sprigs, if desired

  • Heat oven to 350. Prepare and bake biscuits according to directions on can.
  • Heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink. Add salsa, corn, olives, chocolate chips and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly.
  • To serve, split each warm biscuit. Place bottom halves on individual servings plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro.
  • Makes 5 servings.

My sister, Carolyn is so clever!!

OK...this is what you do with the leftover Chocolate Chicken. Dump a can of tomatos [small] in a pot, add two cups of water, the leftover stuff, and a pkg. of frozen corn and black beans. It makes very delicious soup! Much milder. We put the rest of the mozarella cheese on top and a spoon of sour cream - quite festive!

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