STORM's blog: "RECIPES--CHICKEN"

CHICKEN-BROCCOLI ENCHILADA CASSEROLE (MEXICAN CHICKEN DIVAN) 3 to 4 c. (or more) chopped broccoli, steam, lightly frozen broccoli may be used 12 corn tortillas 8 oz. of Weight Watchers cheddar cheese, grated 2 or 3 onions, chopped and cooked lightly in Pam 3 to 4 boned and skinned chicken breasts Simmer the chicken breasts with 1/2 an onion, water and a teaspoon of chili powder. Prepare all the vegetables as above; grate the cheese. When tender, cut the chicken into bite sized pieces. SAUCE: 1 can chicken broth 1 can water 1 pkg. Butterbuds 1/2 c. sour cream 3/4 c. non fat dry milk (in its dry form) 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. cumin 1/2 tsp. chili powder 3 tbsp. cornstarch 2 tbsp. medium picante Blend all items in a pan with a wire whip. Heat slowly; stir often; continue until sauce thickens. Remove sauce from heat. Layer the casserole in a deep casserole dish. Order: sauce (tortilla, onions, broccoli, chicken, sauce, cheese); repeat into 3 layers. Bake in a 350 degree oven for 20 to 30 minutes, until heated throughout. Serve. for an extra spicy version: double all sauce spices. Add pepper, starch/protein, low fat 150 to 225 calories per cup, depending on amounts of chicken, broccoli and onions

CHICKEN BROCCOLI CASSEROLE 3 packages frozen, chopped broccoli 5 complete chicken breasts 2 cans cream of chicken soup 1 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon curry powder (optional) 1 cup grated cheese 1 package seasoned croutons, crushed Cook frozen broccoli 10 minutes i salted water. Drain until dry. Place 1/2 in bottom of 9 x 13-inch greased casserole. Bake chicken breasts in covered pan with a little water until done, about 45 minutes at 350 degrees. Debone. Mix sauce consisting of soup, mayonnaise, lemon juice and curry powder. Layer broccoli, chicke and sauce twice, ending with sauce on top. Cover with mixture of cheese and crushed croutons, sauteed in butter. Crumble this over the top of casserole. Bake for 30 minutes at 350 degrees, 45 minutes if cold. Freezes well; thaw first. Makes 8-10 servings

CHICKEN BIRDS ROSEMARY 6 chicken breasts 6 very thin slices boiled ham 1 3/4 cup packaged herb-seasoned stuffing mix 1 tablespoon fresh rosemary or 1 teaspoon dried dash pepper 3 tablespoons flour 1 1/2 cups canned chicken broth 2 teaspoons fresh rosemary or 1/2 teaspoon dried 1/4 teaspoon salt Have butcher bone and skin chicken, then pound to an even thickness, about 3/8-inch. Sprinkle chicken with salt and place a slice of ham on each piece. Prepare stuffing according to package directions for dry stuffing; add first rosemary and dash of pepper. Top meat with stuffing(about 1/2 cup for each bird). Roll each fastening with toothpicks, then tie with stringif necessary. Brown slowly on all sides in 1/4 cup hot fat in a skillet, about 20 minutes or until golden brown. Lower heat and cover and cook tender about 35 minutes. Remove birds to warm platter. For Sauce: Blend flour with fat in skillet; stir in chicken broth, then rosemary and salt; cook and stir until thick. Serve sauce with chicken birds.

CHICKEN WITH RICE Butter a large, flat pan (9 x 13). Scatter 1 1/2 cups of regular rice in pan. Put 8 pieces of chicken breast (4 whole breasts cut in half or you can use other pieces of chicken if desired) on the rice. Melt 1/4 cup margarine and 1 can cream of celery soup, 1 can cream of mushroom soup and 1 large (13 3/4 oz) can chicken broth. Reserve 1 cup of this liquid to use later. Pour liquid mixture over rice and chicken. Bake, uncovered for 2 hours at 300 degrees. Pour reserved liquid over chicken. Put foil over dish and continue baking for 30 minutes. Makes 6-8 serving. (1/2 package onion soup mix can be added to liquid mixture if onion flavor is desired.

CHICKEN A-LA-CAN-CAN 1 (2-3 lb) chicken 1 can cream of chicken soup 1 can cream of celery soup 2 tablespoons dried onions 2 tablespoons Worcestershire sauce 1-1 1/2 soup cans chicken broth 1 soup can minute rice 1 teaspoon salt 2 tablespoons dried bell peppers Cook chicken and de-bone; retain broth. mix all ingredients together in buttered 2-quart glass baking dish covered with foil. Bake 30 to 45 minutes at 350 degrees. Garnish with fried onion rings or noodles.

BAKED LEMON CHICKEN 1/4 c. melted butter Juice of 2 lemons 24 Melba toast rounds (crushed) 1/2 tsp. onion powder 1/2 tsp. paprika 3 lbs. skinned chicken thighs Combine lemon juice and butter. In separate dish combine crumbs, onion powder and paprika. Dip chicken in butter mixture then in crumb mixture. Arrange chicken on rack in shallow baking pan. Top with remaining butter and crumbs. Cover loosely with foil. Bake at 400 degrees for about 40 minutes. Remove foil and continue to bake about 20 minute or until chicken is well browned and tender.