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By F. Keith Johnson

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Extra resources for 300 Chicken Recipes

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CHICKEN AND RICE 3/4 c. rice 2 cans cream of chicken soup 1 pkg. Lipton cup soup cream of chicken 2 c. water Chicken pieces, about 2 lbs. Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and refrigerated until you bake it. ------------------------ 34 300 Chicken Recipes CHICKEN PIPLAF 1 1/3 c. Minute Rice 1 envelope onion soup mix 1 can cream of mushroom soup 1 1/2 c.

Pillsbury crescent rolls 1 egg, separated Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown.

Chicken breasts, boned and skinned 2 tbsp. butter 2 tbsp. shallots, chopped 1 c. fresh mushrooms, sliced 1/4 c. chardonnay (or other dry white wine) 1 tbsp. lemon juice Flour 1 tbsp. veg. oil 1/4 c. heavy cream Parsley, chopped Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan. Add cream to mushroom mixture and heat until reduced.

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300 Chicken Recipes by F. Keith Johnson


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