CHICKEN CASSEROLE

CHICKEN CASSEROLE
  • 6 chicken breasts
  • 2 onions
  • 8 c. water (approximately)
  • 3/4 loaf bread
  • Celery
  • Poultry seasoning
  • 2 tbsp. melted butter
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

CHINESE CHICKEN SALAD DRESSING

CHINESE CHICKEN SALAD DRESSING
  • 2 tsp. sesame oil
  • 2 tbsp. sesame seeds, roasted
  • 2 tbsp. sugar
  • 2 tbsp. mayonnaise
  • 2 tbsp. lemon juice
  • 2 tbsp. oil
  • 2 tbsp. shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.

MARINADE FOR CHICKEN

MARINADE FOR CHICKEN
  • 1/2 c. shoyu
  • 1/4 c. water
  • 1/3 c. salad oil
  • 2 tbsp. dried minced onion
  • 2 tbsp. sesame seeds
  • 1 tbsp. sugar
  • 1 tsp. ground ginger
  • 1/8 tsp. dried red pepper
  • 3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier.
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