2 cups butter or margarine
1 cup chopped celery
1-4 ounce can mushrooms or 1/4 lb fresh sliced mushrooms
2 cups all-purpose flour
2 cups chicken broth
2 cups Chicken Mix
1 cup milk
1/4 cup chopped pimiento, if desired
1 T parsley flakes
cooked rice
slivered almonds, for garnish

Melt butter or margarine in a large skillet. Add celery and mushrooms. Saute’ until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth. Cook 3-5 minutes, stirring constantly, until thickened. Add Chicken Mix, milk, pimiento if desired, and parsley flakes. Simmer 10 minutes.  Serve over hot cooked rice. Garnish with slivered almonds.

Makes 6 servings.

Variation: For a party luncheon, serve in baked puff pastry shells.

Printable Version

The post Chicken Ala King appeared first on The Cowley Cookbook.

1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges

In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth.  Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.

Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.

Makes 8-10 servings.

Printable Version

The post Sweet & Sour Chicken appeared first on The Cowley Cookbook.

2-10 3/4 ounce cans cream of chicken soup
2 cups Chicken Mix
2 cups chicken broth
4 cups cooked long-grain rice
1-9 1/2 ounce can chow mien noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onions
1-20 ounce can pineapple chunks, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1-2 ounce jar pimiento, drained and sliced (optional)

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken Mix. Simmer 8-10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles and chicken and gravy. Add tomatoes, celery, green pepper and green onion. top with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimento on top. Makes 8 servings.

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The post Hawaiian Haystacks appeared first on The Cowley Cookbook.

11 lb chicken (4 medium fryers), cut up
4 quarts cold water
3 T parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp basil

Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.

Put chicken into six one pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six one pint containers, again with 1/2-inch space at top. Seal and label containers. Freeze, using within 3 months.

Use this mix for:

Chicken Burgers
Hawaiian Haystacks
Sweet & Sour Chicken
Chicken ala King

Printable Version

The post Chicken Mix appeared first on The Cowley Cookbook.