Chile’ Rellenos’ Casserole (Melodie)

2-3 cans whole green chiles

6 eggs

1 cup milk

3 TBS. flour

Pinch of salt

1 lb. Jack and cheddar cheese

Grease 9 x 13 pan.  Place chiles in pan.  In blender mix eggs, milk, flour and salt.  Pour over chiles and top with cheese.  Bake at 350° for 55-60 minutes.

Chicken Roll-ups (Grandma Morgan)

3 chicken breasts - boiled and cut-up.  Save 1 cup broth for gravy

8 oz. cream cheese

1/3 cup butter softened

3 green onions, chopped

6 shakes of pepper

2 cans Pillsbury crescent rolls (8 in each)

1/3 cup melted butter

Bread crumbs

Blend first 5 ingredients.  Spoon chicken mixture (size of walnut) on each crescent roll and roll up starting at big end.  Dip in melted butter, then roll into fine bread crumbs.  Bake 350° for 18 minutes.  Top with Gravy.

Gravy:

1 can cream of chicken soup

1 cup chicken broth.

Mix together and heat slowly so gravy won’t be lumpy.  Pour over roll-ups when you serve.

Chicken Stroganoff (Leon)

1 ½ lbs. to 2 lbs. boneless, skinless chicken breast

¾ cup Chicken Marinade (Stubbs Chicken Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms, washed, trimmed, and sliced

1 medium onion—minced (about ¾ cup)

2 TBS. Vidalia Onion Vinaigrette Salad Dressing

1 small garlic clove-minced

1 tsp. salt

½ tsp. curry powder

1 ½ tsp.  Hickory Smoke Liquid

1 can (10 ½ oz.) chicken broth—condensed

1 can (10 ½ oz. ) Cream of Chicken Soup

4 TBS. flour

1 cup sour cream

3 to 4 cups hot cooked egg noodles

Preparation:  The day before, trim any fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in zip lock bag and pour in ¾ cup chicken marinade.  Marinade chicken in refrigerator overnight.  Turn bag over 3 to 4 times.

Cooking Instructions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir until onion and mushrooms are tender.  Then remove from skillet.  In same skillet cook meat with marinade juice until light brown.   Reserving 1/3 cup of broth, stir in remaining can of broth.  Add vinaigrette salad dressing, garlic, salt, curry powder, liquid hickory smoke and simmer for 10 minutes.  Stir in Cream of Chicken Soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put in crock pot and cook for 4 to 5 hrs.  Serve over hot cooked egg noodles.

{David Letterman’s Mother’s} Hot Chicken Salad (Grandma Morgan)

                         

1 cup cooked rice

1 cup chopped cooked chicken                      

1 cup chopped celery

2 TBS. chopped onion                                  

1 can cream chicken soup, undiluted

¾ cup real mayonnaise (not low fat)

¾ cup sliced almonds or water chestnuts

crushed cornflakes

melted butter

Mix first 7 ingredients.  Put in 8” pan.  Crush cornflakes.  Mix with melted butter.  Sprinkle over casserole at 350° for 45-55 minutes.

Mock Veal (Melodie)

5 boneless chicken breasts

5 Monterey jack cheese sliced into 1” cubes

5 strips long bacon

1 can sour cream

1 can cream mushroom soup

Pound chicken breasts.  Wrap chicken around cubed cheese.  Put bacon around outside of chicken roll.  Mix sour cream and soup together.  Pour over chicken which is in casserole dish.  Cover.  Bake at 275° for 3 hours.

Monterey Chicken (Stefanie)

Chicken (bone in and skin on are best)         

Salt                                                              

Pepper                                                       

Garlic Salt                                                  

BBQ Sauce (See Homemade recipe)

Thinly sliced tomato

Sliced cheese

Cooked bacon

Chopped green onions

Salt, pepper and garlic salt chicken and bake in oven until nearly done (Almost an hour for bone-in).  Add homemade BBQ sauce and grill!  Top with tomato, cheese, cooked bacon, and chopped green onions.  Grill until cheese is melted!

Orange Juice Chicken (Stefanie)

Chicken Thighs (bone in and skin on are best)

Chopped Onion

Brown Sugar

Orange juice

Brown chicken thighs and onions in Dutch oven.  Add handful of brown sugar and orange juice and let simmer about 45 minutes until juice cooks down and thickens.  Serve over brown rice!