A Chicken In Every Pot

The phrase “There should be a chicken in every pot” is said to have been a 1932 Republican campaign slogan, but regardless of its origin, it seems to be the theme in many homes today. Not only is chicken an economical main-dish ingredient, but it’s also versatile, healthy and nutritious. This month has been set aside as National Chicken Month and as everybody knows, we need something to celebrate the ending of summer.

Whether it’s deep-fried, grilled, baked, stuffed, stir-fried, breaded, basted, roasted or thrown in a casserole, chicken is one of America’s favorite foods. Enjoy!

Honey-Mustard Chicken

1 can pineapple slices in juice
4 boneless/skinless chicken breasts
2 Tbs. cooking oil
2 large garlic cloves, minced
1 tsp. thyme, crushed
1 Tbs. cornstarch
¼ cup honey
¼ cup Dijon mustard

Drain pineapple, reserve juice. Sprinkle chicken with salt and pepper. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 Tbs. reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 45 minutes. Stir cornstarch mixture into pan juices; add pineapple. Cook, stirring until sauce boils and thickens.

Serves 4. (May be doubled)

Easy Chicken and Rice Bake

1 cup rice, cooked
2 cans cream of chicken soup, undiluted
1 envelope onion soup mix
½ cup milk
6 boneless, skinless chicken breasts

Combine soup, soup mix and milk, stirring until smooth; set aside ½ cup; spoon remainder evenly over rice. Top with chicken; spoon reserved ½ cup soup mixture over chicken. Bake covered at 350 for about an hour and 15 minutes.

 

Simple Chicken Pie

4 chicken breasts, cooked and diced into small pieces
3 cups chicken broth
1 can cream of chicken soup
1 stick margarine, melted
2 cups self-rising flour
2 cups buttermilk

Boil broth and soup together, pour over chicken.

Mix margarine with flour and buttermilk. Pour over chicken mixture and bake at 350 for 30 minutes in a 9 x 13 baking dish.

 

Chicken Cheese Rolls

4 boneless chicken breasts
8 oz. whipped cream cheese with chives
1 Tbs. butter or margarine
6 slices bacon

Place chicken between wax paper and pound to ½- inch thickness. Spread 3 tablespoons cheese mixture on each chicken; dot with ½ teaspoon butter. Fold ends over filling. Wrap 1 slice of bacon around each roll. Place seam-side down in shallow baking pan. Bake on top rack of oven at 400 degrees for 40 minutes. Broil for about 5 minutes until bacon is crisp.

 

Swiss Chicken Delight

8 boneless, skinless chicken breasts
8 slices Swiss cheese
Pkg. herb stuffing mix
1 cup butter, melted
1 can cream of mushroom soup

Preheat oven to 350. Place chicken in large baking dish. Cover each breast with a cheese slice. Spread cream of mushroom over this. Spread stuffing mix over and around each breast. Pour melted margarine over everything. Bake for about an hour.