EASY CHICKEN PARMESAN

Absolutely Mouth Watering

What You’ll Need:

1 egg, slightly beaten

4 boneless and skinless chicken breast halves (about 1 lb.)

2 tbsp. margarine or butter

1/2 c. seasoned bread crumbs

1 3/4 c. Prego spaghetti sauce

1 tbsp. grated Parmesan cheese

1/2 c. shredded Mozzarella cheese

1/4 c. chopped fresh parsley

How To Cook It:

Using palm of hand flatten chicken to even thickness. Next, dip chicken into egg and after that into crumbs to coat. Over medium heat in a skillet with hot margarine, brown chicken on both sides. Add the Prego sauce. Reduce heat. Cover and let it simmer for 10 minutes.
Next, sprinkle with parsley and cheeses. Cover, allow it to simmer for an additional 5 minutes or until cheese melts. 4 servings.

EASY CHICKEN MACARONI CASSEROLE

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Delicious Macaroni Chicken Casserole

What You’ll Need:

1 can cream of celery soup

1 pkg. uncooked creamette macaroni (7oz.)

1 can cream of mushroom soup

2 c. diced cooked chicken

1/2 lb. grated Velveeta cheese

15 oz. can water chestnuts

1 (2 oz.) jar diced pimentos

1/4 c. diced green pepper

1 sm. can mushroom pieces

1 1/2 c. milk

1 tsp. salt

How To Cook It:

Combine all ingredients in a large bowl. Refrigerate overnight. Place into buttered 9 x 13 inch glass casserole, and bake at 350 degrees for 1 1/4 hours.

EASY CHICKEN CASSEROLE

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Make some Chicken Casserole

What You’ll Need:

2 c. cooked diced chicken

1 can water chestnuts

1 can mushrooms

1 c. crushed Ritz crackers

1 can cream of mushroom soup

3/4 c. mayonnaise

1/2 c. slivered almonds

1 c. cooked rice

1 c. chopped celery

Mixed with 1/2 stick melted margarine

How To Cook It:

Simply toss in all ingredients in a large bowl, except the Ritz crackers. Next, place in 9 x 11 inch casserole and sprinkle in the Ritz cracker crumbs.

Bake at 350 degrees for 45 minutes until it is bubbly and brown. This makes 6-8 servings.

EASY TERIYAKI CHICKEN WINGS



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Have some mouth watering Teriyaki Chicken Wings Tonight

What You’ll Need:

1/4 c. vegetable oil

1/3 c. lemon juice

1/4 tsp. celery seed

1/4 c. soy sauce

1/4 tsp. pepper

3 tbsp. chili sauce

1 clove garlic, finely chopped

3 lb. chicken wings

Dash of dry mustard

3 tbsp. sesame seeds

Cilantro (you can use a small amount of a lot)

How To Cook It:

Mix together the soy sauce, garlic, lemon juice, oil, celery seed, mustard, pepper and chili sauce to create the marinade. Stir very well and set aside.

Next, place the chicken wings in a baking dish. Pour marinade over chicken. Note: save some marinade for the cooking process. For best results, cover the baking dish and refrigerate the chicken for at least 4 hours.

Drain the marinade in the baking dish and place the baking dish on a broiler tray. Broil for about 15 minutes while occasionally applying the saved marinade over the chicken. After the 15 minutes is up, sprinkle some sesame seeds and cilantro over the chicken wings. Serve the chicken wings hot, or allow the chicken to cool down before serving.

EASY CHICKEN FRIED RICE

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Yummy Chicken Fried Rice

What You’ll Need:

2 1/2 c. chicken broth

1 c. chicken, diced and cooked

1 c. lettuce, finely shredded

1 tbsp. soy sauce

1/4 c. green pepper, finely chopped

1 c. long grain rice, uncooked

1/3 c. salad oil

2 1/2 c. onion, coarsely chopped

2 eggs, slightly beaten

1/4 c. celery, thinly sliced

1 c. green peas

How To Cook It:

Mix chicken, soy sauce and 1/2 teaspoon salt. Let it stand for 20 minutes. In a skillet cook rice in hot oil over medium heat until the rice is golden brown. Stir frequently.

Next, reduce heat. Add soy sauce with chicken and broth. Cover and simmer for about 25 minutes or until rice is tender.

For the last few minutes remove cover and stir in onion, celery, green pepper and green peas. Over medium heat, cook uncovered until the liquid is absorbed.
Move the rice mixture to the side of the skillet and add eggs. Cook the eggs until they're just about done, and blend the eggs with the rice. Mix in the lettuce and serve immediately.