Celebration Chicken Recipes

Steps:

• In 9x13" oblong pyrex baking dish mix rice and soups together.
• (Do not add any water or milk.) When thoroughly mixed, even out in pan and place chicken on top.
• Bake covered at 275 degrees F.
• for 3 hours.
• Remove the cover the last 1/2 hour for browning.

Steps:

• put chicken pieces in roaster.
• mix sauce and pour over chicken,
• seal with foil and bake 350 degrees for 1 hour.

Steps:

• place chicken in sprayed crock pot
• sprinkle each breast with seasoning.
• place a slice of cheese on each.
• combine soup and sour cream in a saucepan and heat through enough to be well blended
• spoon over chicken.
• sprinkle stuffing mix on top
• drizzle melted butter evenly over stuffing.
• cover and cook on low for 5-6 hours (i found five hours to long in my crock pot so i would try four.).

Steps:

• Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
• To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
• Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
• Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
• Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Steps:

• Arrange chicken on a cookie sheet. Combine ketchup, brown sugar, water and onion soup mix together and pour over chicken. Cover with foil and seal edges. Bake at 375° for 50 minutes.

Steps:

• Gently poach the chicken in a covered heavy bottomed pan in the liquid for about 10 minutes. Remove and let rest.
• Add the onions and oil to the pan and increase the heat to medium. The pan will sizzle as the liquid reduces and the onions saute. (This may take awhile.) Stir in the curry powder and drained, canned apricots. It will form a thick paste.
• Cool a little and then use a blender to puree the apricots with the mayo and sour cream to yield a creamy, vibrant yellow sauce.
• Slice the reserved chicken and add to the sauce (in a serving bowl), then finish by adding chopped dried apricots.