This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

15-MINUTE SAVORY CHICKEN HASH
(Monday, February 28)

1 large onion, chopped fine
2 tablespoons margarine
2 tablespoons flour
1 cup chicken broth
1 teaspoon each poultry seasoning and salt
Pepper to taste
2 cups each diced, cooked chicken and cooked potatoes
Paprika (optional)

In medium-size broilerproof skillet saute onion in margarine until golden. Blend in flour. Gradually add broth, stirring constantly until thickened. Stir in poultry seasoning, salt, pepper, chicken and potatoes. Sprinkle with paprika; broil until top of hash is lightly browned. Makes 4 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Melody

4 boned chicken breasts
1 package Pepperidge Farm dressing prepared as directed, with extra water
2 packages cooked frozen broccoli
2 cans cream of chicken soup
1/2 cup milk or broth
1/2 cup mayonnaise

Pat dressing into a 9 x 13 inch pan. Put a layer of broccoli on top and then the chicken. Top with the liquids that have been blended together. Sprinkle with buttered bread crumbs and Parmesan cheese. Bake at 350 degrees for 60 minutes covered. Uncover the last 10 minutes to brown.

This is a promo recipe card magazine pullout from Swanson Premium Chunk White Chicken that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

DELUXE CHICKEN SANDWICH

1 can (5 oz.) Swanson Premium Chunk White Chicken, drained
1/3 cup chopped cucumber
1 tbsp. nonfat mayonnaise dressing
1/8 tsp. dried dill weed, crushed
2 sandwich buns, split
Spinach leaves
Tomato slices

1. In medium bowl, combine chicken, chopped cucumber, mayonnaise and dill weed; toss gently to mix well. Cover; refrigerate 2 to 4 hours.
2. To serve: On bottom halves of sandwich buns, arrange spinach, tomato and chicken filling. Replace top halves. Makes 2 sandwiches.

This is a promo magazine pull-out recipe from Swanson Premium Chunk White Chicken that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

SPICY CHICKEN & RICE

1 1/4 cups Swanson Natural Goodness clear chicken broth
1 can (about 16 oz.) unsalted stewed tomatoes, cut up
2 cloves garlic, minced
1 1/2 tsp. dried basil leaves, crushed
3/4 cup regular long-grain rice, uncooked
2 cans (5 oz. each) Swanson Premium Chunk White Chicken, undrained
1 cup frozen peas
1/4 tsp. hot pepper sauce
Fresh basil leaves for garnish
Sweet red pepper rings for garnish

1. In saucepan, heat chicken broth, tomatoes, garlic and dried basil to boiling. Add rice; reduce heat to low. Cover; simmer 20 minutes.
2. Add undrained chicken, peas and hot pepper sauce. Cover; simmer 5 minutes, stirring occasionally. Remove from heat. Let stand covered 5 minutes. Garnish with basil leaves and pepper. Makes 4 servings.

This promo recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CHICKEN TETRAZZINI

8-oz. pkg. spaghetti
1/4 cup margarine or butter
3 tablespoons flour
2 cups chicken broth
3/4 cup half-and-half
1 to 3 tablespoons sherry, if desired
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/8 teaspoon nutmeg
Dash pepper
3 cups cubed, cooked chicken
4 1/2-oz. jar Green Giant Sliced Mushrooms, drained
1/2 cup grated Parmesan cheese
Chopped fresh parsley, if desired

Heat oven to 350°F. Cook spaghetti as directed on package. Set aside. In Dutch oven, melt margarine. Stir in flour. Add chicken broth; cook, stirring constantly until sauce is thickened. Remove from heat; stir in half-and-half, sherry, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and cooked spaghetti into sauce. Turn mixture into 13×9-inch pan. Sprinkle with Parmesan cheese. Bake at 350°F. for 30 to 40 minutes or until thoroughly heated. Garnish with parsley before serving, if desired.

8 servings.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy. It mentions a brand that I’m not familiar with (Mc/Sch), this could be Mccormick’s? Update: The brand is McCormick/Schilling.

Chicken Cacciatore

3 lbs. chicken pieces
Mc/Sch Season-All Seasoned Salt
3 tbsp. oil
1/2 med.-size green bell pepper, sliced
1 1-lb. can whole tomatoes
1 1.5 oz. pkg. Mc/Sch Italian Style Spaghetti Sauce Mix
1/2 cup water
1/2 cup raisins
1/2 1-lb. box Creamette Brand Spaghetti, cooked
1/4 cup toasted slivered almonds

Sprinkle chicken with Season-All; brown in oil. Remove chicken; add green pepper. Saute 2 min.; drain fat. Add next 3 ingredients, breaking up tomatoes. Add chicken, cover, simmer 35 min. Add raisins, simmer 10 min. Put spaghetti on platter, arrange chicken on top. Pour sauce over all, top with almonds. Makes 4-6 servings.

This recipe card is from Time Life Books and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Spinach-stuffed Chicken Breasts
Serves: 4
Working time: 40 minutes
Cooking time: 1 hour

2 whole chicken breasts, with skin intact, boned to make 4 halves
2 tbsp. virgin olive oil
1 tsp. dried thyme
1/4 tsp. salt

Stuffing

1 medium onion, finely chopped
1 tbsp. virgin olive oil
1 tbsp. unsalted butter
1 lb. spinach, washed, with stems removed, coarsely chopped
1/2 cup skim-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large basil leaves, finely chopped freshly ground black pepper

Yogurt Sauce

1 cup plain low-fat yogurt
1 tbsp. red wine vinegar
1/4 tsp. salt
freshly ground black pepper
1 tomato, peeled, seeded and finely chopped
4 large basil leaves, thinly sliced

To prepare the stuffing, saute the onion in 1 tablespoon each of olive oil and butter over a low heat for 15 minutes, or until soft but not browned. Add the spinach to the pan. Cook over a medium heat until it is wilted and all the moisture is evaporated, about 10 minutes. Transfer to a bowl and allow to cool. Add the remaining ingredients and season to taste with pepper.

Loosen the skin of each breast by slipping a finger between the flesh and skin. Leave the skin attached on one side. Divide the stuffing among the breasts and neatly fill the pockets. Place the breasts, skin side up, in a baking dish just large enough to hold them. Sprinkle the surface with 2 tablespoons of olive oil and rub in the thyme and salt. Bake for 45 minutes in an oven preheated to 375° F., or until the skin is golden brown. Remove from oven and allow the chicken to sit until cool enough to handle. Slice each breast into 1/2-inch-thick slices and arrange on a serving platter in a spiral fashion. Serve with yogurt sauce.

For the sauce, combine the yogurt, vinegar and salt in a small bowl. Fold all but 1 teaspoon each of the tomatoes and basil into the yogurt. Add pepper to taste. Transfer the sauce to a serving bowl and garnish with the reserved tomatoes and basil.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

HOME STYLE CHICKEN

1 can (10 3/4 oz.) condensed cream of mushroom or chicken soup
2/3 cup water
2 tablespoons grated Parmesan cheese
1 envelope SHAKE ‘N BAKE Coating Mix for Chicken, Original Flavor
2 1/2 pounds cut-up chicken

Combine soup and water and pour into 9″x13″ baking pan. Add cheese to seasoned coating mix in shaker bag and mix. Coat chicken as directed on package; arrange in pan on soup. Bake at 400° for 45 minutes or until tender. Remove chicken. Stir gravy and serve with chicken. Makes 4 servings.