3-4 chicken breasts or thighs
2 quarts water
5 bouillon cubes
2/3 cup diced celery
1 carrot, shredded
minced onions
1 cup rice
1 can evaporated milk
2 1/2 cups white sauce mix (below)

Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. Add bouillon to water and stir. Add celery and carrots and bring to boil. Add onion and rice; continue a low boil until rice is tender. On low heat, add evaporated milk and white sauce mix. Stir with a whisk. stir until thick on low heat. Add chicken and serve.

Printable Version (Soup, Mix and Sauce)

White Sauce Mix:

2 cups instant non-fat dry milk
2 tsp salt
1 cup flour
1 cup butter or margarine

In large bowl, combine all ingredients and mix with pastry blender until it resembles fine crumbs. Store in an airtight container in refrigerator.  Use within 2 months.

Basic White Sauce:

1/2 cup white sauce mix
1 cup water – cool
pepper, herbs and spices as desired

In small saucepan combine mix and water. cook over low heat until smooth, stirring constantly. Makes about 1 1/2 cups sauce.

Printable Version (Mix and Sauce Only)

The post Creamy Chicken Soup appeared first on The Cowley Cookbook.

3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper

Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.

Printable Version

The post Chicken Salad appeared first on The Cowley Cookbook.

1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt

Printable Version

The post Chicken Salad appeared first on The Cowley Cookbook.

One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

Printable Version

The post Curried Orzo and Chicken Salad appeared first on The Cowley Cookbook.

Oriental Dressing:
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Blend together all ingredients for dressing in small bowl with an electric mixer. Put dressing in fridge to chill while preparing salad.

Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 T sliced almonds
1/3 cup chow mien noodles

Prepare salad by tossing chopped romaine with red cabbage, Napa cabbage and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then chow mien noodles.

Chicken:
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1 tsp salt
1/2 cup flour
1/4 tsp pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)

In small shallow bowl, beat egg, add milk and mix well. in another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4-5 long strips. Dip each into egg mixture ten into flour mixture, coating each completely. Fry each chicken finger 5 minutes or until dark brown.

Cut chicken into small, bit-size chunks. Place chicken onto the salad, forming a pile in the middle. Serve with salad dressing.

Printable Version

The post Applebees Oriental Chicken Salad appeared first on The Cowley Cookbook.

6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)

Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs.  Cook until brown, turn over and cook until that size is brown.

Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)

Printable Version

The post Chicken Enchiladas appeared first on The Cowley Cookbook.

1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed

Mix all ingredients except one cup cheese. Put into a 9×13″ pan. Cover with remaining hceese.

Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.

Printable Version

The post Green Chili Chicken Casserole appeared first on The Cowley Cookbook.

1 can cream of mushroom soup
1 (3 oz) package cream cheese, diced
1 cup cubed, cooked chicken
1 1/2 cup frozen broccoli cuts
2 T milk
1 tsp dried basil leaves, crushed
1 tsp lemon juice
4 hot baked potatoes, split
chopped sweet red pepper for garnish

In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, stirring occasionally. Spoon over potatoes and garnish with red pepper if desired.

Printable Version

The post Basil Chicken and Broccoli Potato Topper appeared first on The Cowley Cookbook.

1 can 7-up
1 cup soy sauce
1 cup vegetable oil
1 clove garlic, chopped
horseradish, to taste

Put your chicken in this and cover and leave overnight or at least several hours. Cook on the grill.

Printable Version

The post Chicken Marinade appeared first on The Cowley Cookbook.

2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes

Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9×13″ dish. Cover and refrigerate for 8 hours or overnight.  Toss the breadcrumbs (or corn flakes) with butter.  Sprinkle over top.

Bake, uncovered, at 350 degrees for 60-65 minutes.

Printable Version

The post Overnight Scalloped Chicken Casserole appeared first on The Cowley Cookbook.