This is side one of a promo recipe card clipped from a magazine, I believe it’s from Shake ‘N Bake since it’s one of the ingredients listed (as well as included in another recipe on the other side). Date unknown. Recipe is typed below along with a scanned copy.

Try chicken this flavorful way, crispy, tangy and delicious.

SPICY CHICKEN

2 1/2 pounds cut-up chicken
1/2 cup prepared GOOD SEASONS Italian Salad Dressing
1 envelope SHAKE ‘N BAKE Coating Mix for Chicken, Original Flavor

Arrange chicken, skin side down, in nonmetal bowl. Pour dressing over chicken. Cover and refrigerate at least 4 hours. Shake excess marinade from chicken, then coat as directed on package. Bake at 400° for 40 minutes, or until tender. Makes 4 servings.

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

Classic Chicken Divan

3 bunches fresh broccoli or
3 10-oz. packages frozen broccoli
1/2 cup butter or margarine
1/2 cup all-purpose flour
4 cups chicken broth
3/4 cup whipping cream
1 teaspoon salt
1/3 to 1/2 cup grated parmesan cheese
3 or 4 chicken breasts cooked and thinly sliced (about 18 slices)

Cook broccoli in boiling salted water, drain. Melt butter; blend in flour. Add chicken broth, cook and stir until thick. Stir in cream, salt, and dash of pepper.

Place broccoli crosswise in 13x9x2-inch baking dish. Pour half the sauce over. Top with chicken slices. To remaining sauce add parmesan cheese, pour over chicken; sprinkle with extra parmesan cheese. Bake at 350° F. for 20 minutes or until hot through. Then broil just until sauce is golden. Serves 6 to 8.

This recipe was clipped from cardboard packaging of some kind, likely a box of Kellogg’s Corn Flakes since it’s one of the ingredients required. Date unknown. Recipe is typed below along with a scanned copy. You’ll notice references to Stuffin’ Muffins but that recipe was not included in the clipping.

CORN-CRISPED CHICKEN BAKE

Succulent and easy–you bake the chicken, Stuffin’ Muffins ‘n peaches in the same oven.

3 lbs. frying-chicken pieces
1/2 cup evaporated milk
1 cup KELLOGG’S CORN FLAKE CRUMBS
1 1/2 teaspoons salt
1/4 teaspoon pepper
HEAVY DUTY REYNOLDS WRAP
6 California Cling Peach halves

1. Wash chicken pieces and dry thoroughly.
2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper, until well-coated. Place skin side up in shallow baking pan lined with Heavy Duty Reynolds Wrap; do not crowd.
3. Bake in moderate oven (350° F.) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.
4. During last 30 minutes of baking place Stuffin’ Muffins in oven with chicken (see recipe on Kellogg’s Croutettes Stuffing packages). About 20 minutes before chicken is done, place well-drained Cling Peach halves, cut-side up, on foil around chicken pieces. Continue baking as directed. Peach halves may be filled with whole-berry cranberry sauce before serving.

YIELD: 6 servings

This promo recipe card for “Fazio’s” was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

fazio’s
Double Batch Chicken Paprika

1 Tsp. salt
1/4 Tsp. pepper
1/4 cup paprika
2 cans (10 1/2-oz. each) Condensed Chicken Broth
2 cups dairy sour cream
1/2 cup grated parmesan cheese
1 pkg. Family Pak Chicken
salt, pepper and garlic powder
1/2 cup butter or margarine
4 thinly sliced onions
4 thinly sliced carrots
2 stalks celery, sliced
6 Tbs. flour

Sprinkle chicken with salt, pepper and garlic powder. In a heavy skillet, brown chicken slowly in half the butter. Line two baking pans placing skin side up. Add remaining butter to skillet and cook onion, carrot and celery slowly 5-6 minutes. Stir in flour, salt, pepper and paprika. Gradually stir in broth. Cook over low heat, stirring constantly until sauce bubbles and thickens. Remove from heat and stir in sour cream. Pour equal amounts of sauce over each batch, sprinkle with cheese. Bake one batch in 350° oven uncovered, for one hour. Freeze second batch. When frozen solid lift from pan. Overwrap tightly in heavy duty foil and return to freezer. When ready to bake replace frozen block in original pan. Baked covered in 400° oven for 1 1/2 hours. Just before serving turn chicken to blend with sauce.

Each batch makes 4-5 servings

A FAZIO KITCHEN-TESTED RECIPE

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

Crispy Corn Chicken

1 cup cornflakes, crushed
1 teaspoon salt (optional)
1/8 teaspoon pepper
1 frying chicken, cut up
1/2 cup evaporated milk

Combine crushed cornflakes with salt and pepper. Line shallow baking pan with aluminum foil. Dip chicken pieces in evaporated milk, then roll immediately in seasoned cornflake crumbs. Place chicken pieces, skin side up, in foil-lined pan. Bake in 350°F oven about 1 hour, or until tender. Serves four.

This recipe comes from a typed newsletter that was dated 1984 and found in a large collection. Recipe is typed below along with a scanned copy.

CHICKEN CASSEROLE

4 cups diced chicken
2 cups cooked rice
2 cans cream of chicken soup (undiluted)
1 1/2 cups mayonnaise
2 cups chopped celery
1 small onion, chopped
2 tbsp. lemon juice
2 cups crushed corn flakes
1 pkg. slivered almonds
1 stick oleo

Cook chicken with a carrot and some celery tops until tender. Cool, bone and dice. Mix chicken, rice, soup, mayonnaise, celery, onion and lemon juice. Put in casserole and chill overnight or at least six hours. Let return to room temperature.

Melt oleo in skillet and brown almonds and corn flakes. Spread over chicken mixture. Bake at 350 degrees for 45 minutes to 1 hour.

This is a really good recipe that I thought you might like to try.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Loaf
350° for 55 to 60 min

(Saute 1 t butter – 1/4 lb sliced mushrooms) May use or omit

Allow to stand a few minutes:

1 1/2 c – bread cubes
1 c – chicken broth or bouillon
1 c – milk
2 eggs

Add 3 c. chicken or turkey
1/4 c. chopped pimento
1/4 t. paprika
1/2 t. salt (if you use seasoned cubes be cautious)

Place in Pamed loaf pan.

To bake place pan in another pan of water 1″ deep as you would custard.

May serve with cream of mushroom soup thinned with a little milk.

This recipe was written on a large index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Baked Chicken And Corn
350° for 55 to 60 min.

1 – broiler fryer chicken cut in serving pieces.

Brown in shortening and sprinkle with 1/2 tsp salt and 1/16 tsp. pepper

Set aside while you combine the following:

1 – 1# can whole kernel corn – drain and reserve liquid
1/2 c. fine dry bread crumbs
1/16 tsp. pepper
1/2 tsp. salt
2 eggs, slightly beaten

Add 1 1/2 c. liquid – add milk to corn liquid to make amount.

Place in 12x7x2″ sprayed pan.

Top with chicken.

Bake 350° oven for 55 to 60 min

Sprinkle with paprika & serve

May be refrigerated after mixed so is ready for oven.