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Chicken Casserole
1 cup boned chicken
1 can cream of chicken
soup
1 small bag potato chips
(crumbled)
2 hard-boiled eggs
1/2 cup diced celery
1/2 cup mayonnaise
1/2 cup almonds
Combine all ingredients
and pour into a greased casserole dish. Bake at 450º for 30 minutes or more.
Serves 6. Happy baking!
Recipe by Louise
Comphor, from Tasty Temptations, A Collection of Recipes by the
Forest Hills Presbyterian Church Youth Group, 1984
Dijon Chicken
6 chicken breasts,
halved
salt and pepper to taste
garlic powder to taste
1 1/2 cup sour cream
1 1/2 tsp Dijon or plain
mustard
1 8 oz pkg Italian-style
bread crumbs
Sprinkle chicken with
salt, pepper and garlic powder. Combine sour cream and mustard; mix well. Dip
each breast into mustard mix, then dredge in bread crumbs. Bake in a single
layer at 375° for about 50 minutes.
Recipe from Tasty
Temptations, A Collection of Recipes by the Forest Hills Presbyterian Church
Youth Group, 1984 (There was no name listed for the contributor of this recipe.)