Mama Lee’s Free Recipes

	Enter your search terms Submit search form
	Web www.mamaleesfreerecipes.com

CHICKEN CONTINENTAL

Ingredients:

3 – 4 pounds chicken breasts, cut up

1/3 cup seasoned flour

¼ cup butter

1 can cream of chicken soup

1 tsp. salt

dash of pepper

¼ cup finely chopped onion

1 Tbs. chopped parsley

¼ cup finely chopped celery

1/8 tsp. thyme

1 ½ cups water

1 ½ cups minute rice

Directions:

• Roll chicken in flour
• Brown in butter and remove from skillet
• Stir soup, seasoning and water into drippings
• Cook and stir until it boils
• Spread minute rice in 2 quart casserole dish
• Pour all but 1/3 cup of mixture over rice
• Stir to moisten
• Top with chicken and rest of soup mixture
• Bake covered at 375° for 45 – 60 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

CHICKEN LOAF

Ingredients:

4 cups diced chicken

1 ½ cups diced celery

1 ½ cups dices cheddar cheese

1 small diced onion

4 cups milk

2 eggs

1 can Cream of Chicken soup

4 cups Ritz cracker crumbs

½ tsp. pepper

2 tsp. salt

Directions:

• Combine all ingredients, leaving out 1 cup of cracker crumbs
• Put in a 9 X 13 pan
• Sprinkle remaining cracker crumbs on top
• Bake at 350° for 45 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

CHICKEN POT PIE

Use 4 – 1 ½ cup casserole dishes

Ingredients:

Pastry (below)

¼ cup chopped onion

2 Tbs. chopped green pepper

¼ cup butter or margarine

1/3 cup flour

1 can (13 ½ oz.) chicken broth

1 cup milk

1 cup broccoli flowerets

½ cup 1/8 inch thick sliced carrots

½ cup 1/8 inch thick sliced celery

½ cup cauliflower pieces

1 cup shredded Swiss cheese or ½ cup grated Parmesan cheese

2 cups cut-up cooked chicken

Pastry Ingredients:

1 1/3 cups flour

½ tsp. salt

½ tsp. paprika

½ cup shortening

3 to 4  tsp. cold water

Directions:

• Make pastry:  mix flour, salt and paprika
• Cut in shortening until mixture resembles coarse crumbs
• Sprinkle in water, 1 Tbs. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (may add 1 – 2 tsp. water if necessary)
• Gather pastry into ball
• Shape into flattened round on lightly floured surface
• Roll 1/8 inch thick
• Cut into 4 circles, each 1 ½ inch larger than diameter of casserole dishes

• Cook onion and green pepper in butter in a 2 quart heavy saucepan over medium heat until onion is transparent
• Stir in flour
• Cook, stirring constantly, until bubbly
• Stir in broth, milk and vegetables
• Heat to boiling, stirring constantly
• Boil and stir 1 minute
• Stir in cheese
• Divide chicken among casseroles
• Spoon sauce and vegetables over chicken
• Top each casserole with pastry circle
• Roll edge of pastry under, pressing on edge of casserole to flute
• Cut slits in pastry to allow steam to escape
• Bake at 425° for 20 – 25 minutes, until golden brown and sauce begins to bubble through slits in crust

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

COUNTRY CHEESY CHICKEN

Ingredients:

8 – 10 skinless chicken breasts

salt & pepper

1 tsp. paprika

1 can cream of chicken soup

½ cup mayo

½ cup sour cream

1 – 2 Tbs. lemon juice

¾ cup grated cheddar cheese

small onion, finely chopped

Potato chips or corn flakes

Directions:

• Put chicken in 9 X 13 pan
• Sprinkle with salt, pepper and paprika
• Mix remaining ingredients, except chips or flakes
• Spread on chicken
• Sprinkle with chips or flakes
• Bake at 275° for 2 hours, or at 300° for 1 ½ hours
• Serve over rice or mashed potatoes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

CRUNCHY FRENCH'S ONION CHICKEN

Ingredients:

1 1/3 cups French's French Fried Onions

1 pound boneless skinless chicken breasts

1 egg, beaten

Directions:

• Crush onions in plastic bag
• Dip chicken into egg
• Coat in onion crumbs
• Bake at 400° for 2 minutes, until cooked through

Prep time: 5 minutes

Cook time: 20 minutes

For other recipes using French's French Fried Onions see www.frenchsfood.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

FRIED CHICKEN

Ingredients:

½ cup flour

1 tsp. salt

½ tsp. paprika

¼ tsp. pepper

2 ½ - 3 lbs. chicken, cut up

Vegetable oil

* I use 1 ½  Tbs. Alpine Touch in place of other spices.  This is manufactured in Montana and can be ordered by phone, toll free 877-755-2525 or e-mail www.alpinetouch.com.

Directions:

• Mix flour, salt paprika and pepper (or Alpine Touch) with flour
• Coat chicken with flour mixture (putting a few pieces at a time in a large baggie with the flour and shaking works well)
• Heat ¼ " oil in skillet
• Cook chicken in oil, over medium heat, turning halfway through, until light brown, 15 – 20 minutes
• Reduce heat and cover tightly
• Simmer, turning once or twice, until thickest pieces are done 30 – 40 minutes (chicken breasts will only take about 15 – 20 minutes)
• Remove cover during the last 5 minutes of cooking to crisp chicken

Note:  For gravy, see White Gravy, listed in Sauces section.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

GROUND TURKEY PATTIES

Ingredients:

1 pound ground turkey breast

½ cup Bisquick (or fine cracker crumbs)

1/3 cup chopped Golden Greek Peperoncini (from jar)

¼ cup juice from chopped peperoncini

¼ cup diced pimientos

2 tsp. Creole seasoning (or to taste)

Directions:

• Mix all ingredients together (will be soft)
• Make into patties
• Cook on medium low in non stick skillet till cooked through
• Cooking time will vary depending on thickness, approximately 4 minutes per side

Serve with our without bun.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HERB CHICKEN

Ingredients:

2 pounds boneless, skinless chicken breasts

juice of 1 lemon

1 clove garlic, minced

4 – 6 cups fresh cilantro, chopped

white wine for sautéing

Directions:

• Pound chicken breasts, with meat mallet, until approximately ½ inch thick
• Mix lemon juice and garlic in one bowl
• Place cilantro in separate bowl
• Dip each chicken breast in lemon juice, then dredge in cilantro
• Place in baking dish and pour remaining juice around chicken
• Bake for 20 – 30 minutes at 350° for until chicken is fully cooked, basting periodically

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

ITALIAN BONELESS CHICKEN

*  Makes 2 casseroles.  Bake one now and freeze the other for baking later.

Ingredients:

6 beaten eggs

2 cups grated Parmesan cheese (8oz.)

½ cup fine dry bread crumbs

4 cups finely chopped cooked chicken

3 Tbs. butter

½ cup chopped green pepper

½ cup chopped onion

1 Tbs. cooking oil

2 – 15 ounce cans tomato sauce

1 tsp. sugar

½ tsp. Italian seasoning

¼ tsp. dried basil, crushed

¼ tsp. garlic powder

1/8 tsp. pepper

2 cups shredded mozzarella cheese

Directions:

• Combine eggs, Parmesan and crumbs
• Stir in chicken and mix well
• With hands, shape mixture into sixteen ¾ inch thick patties 
• In a large skillet, cook patties in butter over medium-high heat for 2 – 3 minutes per side or till brown
• Drain patties
• Arrange in two 10 X 6 baking dishes
• Cook green pepper and onion in hot oil till tender
• Remove from heat
• Add ½ cup water and remaining ingredients, except mozzarella
• Spoon sauce over patties and sprinkle with mozzarella
• Bake one casserole, uncovered in 350° over for 25 minutes or till hot
• Cover and freeze remaining casserole, if desired
• To bake frozen casserole, cover and bake at 400° for 50 minutes
• Then uncover and bake 20 minutes more.

Makes 2 casseroles of 4 – 5 servings each.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

MUSTARD GRILLED BONELESS CHICKEN BREASTS

Ingredients:

4 boneless chicken  breasts

¼ cup lemon juice

salt & pepper

¼ cup Dijon mustard

1 tsp. Worcestershire sauce

Directions:

• Paint chicken breasts on both sides with mustard
• Sprinkle lemon juice and Worcestershire sauce over chicken and allow to marinate at room temperature for 10 – 15 minutes.
• Season with salt and pepper
• Preheat broiler or outdoor grill
• Grill chicken 3 -4 minutes on a side or until just tender

Serves 4

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

ORIENTAL STIR FRY

Ingredients:

½ pound skinless chicken breast, cut in 1 inch cubes

¼ cup water

1 cup broccoli florets

1 cup snow peas

1 cup mushrooms, sliced

½ cup water chestnuts

½ cup bamboo shoots

2 Tbs. lemon juice

4 Tbs. white wine          

2 tsp. thyme

1 tsp. nutmeg

black pepper to taste

Directions:

• Mix together lemon juice, wine and spices in bowl and set aside
• Heat large, non-stick skillet over high heat
• Add chicken, stirring frequently until chicken is browned on all sides
• Add ¼ cup water and bring to a boil
• Stir in broccoli, cooking 1 minute
• Stir in snow peas, mushrooms and water chestnuts, cooking 2 minutes
• Stir in wine mixture and continue cooking an additional 2 minutes
• Serve over rice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

TURKEY MEATLOAF

Ingredients:

2 pounds lean ground turkey breast (or chicken breast)

1 cup onion, chopped

½ cup celery, diced

1 clove garlic, minced

1 cup rice cooked

2 eggs

1 cup tomato sauce

½ tsp. oregano

½ tsp. thyme

½ tsp. black pepper

¼ cup chopped parsley

¼ cup tomato sauce

Directions:

• In large bowl, mix turkey, onion, celery and garlic
• Mix all spices together
• Add to turkey and mix well
• One at a time, add rice, eggs and 1 cup of tomato sauce to turkey mixture and blend thoroughly
• Form mixture into oval shaped loaf
• Place in center of a non-stick loaf pan
• Spread ¼ cup tomato sauce on top
• Bake uncovered at 350° for 1 ¼ hours
• Let stand 5 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 

TURKEY SAUSAGE PATTIES

Ingredients:

1 pound lean ground turkey breast

½ tsp. cumin

½ tsp. cayenne pepper

½ tsp. garlic powder

1 tsp. coriander

¼ tsp. black pepper

1 tsp. paprika

½ tsp. oregano

½ tsp. basil

½ cup chicken broth

Directions:

• Combine turkey and dry spices in large bowl
• Mix together thoroughly
• Add chicken broth, mixing well
• Let stand 15 – 20 minutes
• Form turkey into 8 patties, approx. ¾ inch thick
• Cook patties in non-stick skillet over medium heat, 7 – 8 minutes on each side or until cooked through

Makes 8

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~