BOWL OF THE WIFE OF KIT CARSON

BOWL OF THE WIFE OF KIT CARSON
  • 4 c. chicken broth
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 c. chicken, cubed and cooked
  • 1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
  • Dash Liquid Smoke
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano, crushed
  • 1 med. avocado, sliced
  • 1 c. rice, cooked and hot
  • 1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

APRICOT CHICKEN

APRICOT CHICKEN
  • 3 - 4 lbs. chicken parts
  • 1 (10 oz.) jar apricot preserves
  • 1 (8 oz.) bottle Kraft Creamy French Dressing
  • 1 pkg. Knorr’s Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.
SCALLOPED CHICKEN
  • 1/2 loaf white bread cubed
  • 1 1/2 c. cracker crumbs, divided
  • 3 c. chicken broth
  • 3 eggs, lightly beaten
  • 1 tsp. salt
  • 3/4 c. diced celery
  • 2 tbsp. chopped onion
  • 3 c. cubed cooked chicken
  • 1 can (8 oz.) sliced mushrooms, drained
  • 1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.
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