Chicken Riblet Soup

1 (3 1/2 to 4 lb.) broiler fryer 1 lg. onion, chopped 6 c. hot water 3 c. sliced carrots 1/4 tsp. pepper Salt 1 c. all purpose flour 1 egg 1-2 tbsp. milk 1 c. chopped celery, with leaves In 8 quart Dutch oven or large saucepan over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes or until chicken is fork tender. Remove chicken to cutting board; allow to cool .Meanwhile, prepare the rivels: in medium bowl with fork, stir flour, egg, 1/2 teaspoon salt, and approximately 1 tablespoon milk, to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery, cook 20 minutes or until tender. Cut chicken meat from bones into small chunks; stir into soup; reheat. Bake chicken and use for meal then make soup with leftovers. Baking chicken adds more flavor.

Chili's Southwest Chicken Chili

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalape?o pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons granulated sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos (see note)
1 (4 ounce) can diced green chiles, drained
2 (15 ounce) cans navy beans or small white beans, drained
1 (15 ounce) can dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saut? along with bell pepper, jalape?o and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

Yields about 4 quarts.



Chinese Chicken Wings

30 chicken wings
1/2 c. melted butter
1/3 to 1/2 c. brown sugar
1/2 c. soy sauce
1/2 c. water
1 tsp. dry mustard
 Mix all together and marinade chicken in it overnight in fridge...Bake at 350 for approx 1 hour...

Fried Chicken Just Like KFC

Ingredients:
whole frying chicken, cut up and marinated
6 -8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon peppper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
Directions



1 Trim any excess skin and fat from the chicken pieces and
Marinate in salt water
2 Preheat the shortening in a deep-fryer to 350 degrees.
3 Combine the beaten egg and milk in a medium bowl.
4 In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper ).
5 When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
6 Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
7 Be sure that each piece is coated very generously.
8 Stack the chicken on a plate or cookie sheet until each piece has been coated.
9 Drop the chicken, one piece at a time into the hot shortening.
10 Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
11 You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
12 Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Broccoli, Rice, Cheese, and Chicken Casserole

This recipe I always made on the stove top, it was my kids favorite quick dinner!
There you go Maryalene! Hope this helps!!

 Ingredients

• 2 cups water
• 2 cups uncooked instant rice (I use brown)
• 2-3 c cooked chicken breast (chopped up)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup butter
• 1 cup milk
• 1 (16 ounce) package frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound shredded cheddar
• 1 c sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

It's What's For Dinner Tonight

Chicken with Summer Squash

Ingredients

• 1  2-1/4-lb.  chicken
• 3  Tbsp.  olive oil
• 4  small or 2 medium  yellow summer squash
• 2  cloves  garlic, thinly sliced
• 1  cup  Button Mushrooms
•  3-4 cut up potatoes

Directions

1. Roast chicken and potatoes (cover with foil) in oven at 435 for 45 minutes.. I grilled my squash and set it aside for later. 2. Drain chicken and add mushrooms and squash. Place in broiler to brown for a few minutes, checking frequently,  Makes 4 servings.

See that Montreal Seasoning right there, I use it in my cooking all the time, buy a BIG container of it lol!