2 cups flour
dash salt and pepper
plastic zip top bag
6 boneless split chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Chicken & Broccoli Soup
2 packs Ranch Dressing
oil for frying
Mix soup and ranch dressing.
Cover the bottom of a
baking dish with some of this mixture.
Rinse chicken breasts.
Shake chicken breasts in bag * one at a time *
in the flour mixture.
Place in hot oil and brown lightly
on each side. When lightly brown, put fried chicken
in baking dish, layering the chicken and
the soup mixture.
Cover baking dish with foil.
Bake at 350 degrees (F) for 1 to 2 hours.
CHINESE CHICKEN SALAD
1 lb. bacon (cut in 1" pieces & fry)
5 large chicken breasts (cook and cut into strips)
1 large head of lettuce, shredded
3/4 cup chopped green onions
1 - 3oz. can chow mein noodles
1 - 8oz. can water chestnuts,
drained and sliced
Combine above, except for chow mein noodles.
Refrigerate for several hours.
Add dressing immediately before serving.
1/3 cup vegetable oil 1/3 cup soy sauce
1 tsp. dry mustard 2 Tbs. honey
2 Tbs. ketchup
Add noodles before serving
2 cups celery
1 cup chopped onion
1 Tbs. Worcestershire sauce
2 Tbs. brown sugar
1 tsp. chili powder
1/2 bottle catsup
2 Tbs. vinegar
1 tsp. salt
1 cup water
Mix all ingredients together and
pour over 2 to 3 pound chuck roast.
Bake in oven for 3 to 4 hours.
Start baking at 400 degrees (F)
for 1 hour; Reduce heat to
250 degrees (F)for remainder of
baking time. When done, pull
roast apart in sauce. Use 2 forks
to pull meat apart.
HINT: Chop celery and onion in blender
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