8 chicken leg quarters
2 pkg's Uncle Ben's Chicken Rice
1 tsp. rosemary
1 tsp. basil
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 soup can of milk
1 pkg. shredded mozzeralla cheese

Mix rice according to package. Spread into bottom of 2 baking pans. Remove skin and fat from chicken and place on top of rice. Sprinkle with rosemary and basil. Mix the soups and milk in a small container and poor over chicken/rice mixture. Bake at 350 for approx. 45 minutes or until done. Cover all with cheese and put back into oven for 5 minutes or until cheese is melted. Serve.

Saucy Chicken

8 boneless skinless chicken breast halves
1 tsp. salt
1/2 tsp. pepper
2 cans cream of chicken soup
1 c. mayonnaise
2 tsp. lemon juice
1 tsp. curry powder
2 c. shredded cheese

Season chicken with salt and pepper. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Cover and bake at 375 for 45 minutes or until the chicken is tender and the juices run clear. Sprinkle with cheese. Serve.
8 servings

Chicken Curry

2 lbs. Chicken (boned)
2 cans cream of chicken soup
1/2 c. dry sherry
4 Tbsp. butter
4 green onions with tops, finely chopped
2 tsp. curry powder
2 tsp. salt
pepper to taste
rice

Cut chicken into small pieces; place in crock-pot. Add all remaining ingredients except rice. Cover and cook on High for 4 to 5 hours or until done. Serve over hot rice.
8 servings

Chicken in Wine for the Crock-Pot

3 lbs. of chicken
salt and pepper to taste
1 medium onion, sliced
1 oz. can sliced mushrooms, drained
1/2 c. dry sherry
1 tsp. Italian seasoning
rice

Rinse off the chicken & pat dry. Season with salt & pepper. In a skillet, brown chicken in butter & place in the crock-pot. Saute onion and mushrooms in the skillet. Add sherry to skillet and stir, scraping to remove all of the brown stuff stuck to the bottom of the pan! Pour all of that over the chicken and sprinkle with the italian seasoning. Cover and cook for 3 to 4 hrs. on high. Serve over rice and spoon sauce over top.
4 to 6 servings

Chicken Soup

1 broiler-fryer, precooked & cut into bite-size pieces
2 qts. chicken broth
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. pepper
1 c. sliced carrots
1/2 c. sliced celery
3/4 c. chopped onion
1 garlic clove, minced

In a large kettle or Dutch oven mix all ingredients. Simmer for 45 minutes to an hour. Remove the bay leaves and serve.
Makes 10 servings.

Chicken & Dumplings

2 broiler-fryers, cut up
1 Tbsp. parsley
2 1/4 tsp. salt
1 1/4 tsp. garlic powder
1 1/4 tsp. dried thyme
1/2 tsp. pepper
water

DUMPLINGS 2 c. all-purpose flour
2 tsp. baking powder
2 eggs, beaten

In a large pot or dutch oven bring chicken, seasonings and enough water to cover to a boil. Reduce heat; cover and simmer until chicken is tender (about 45 minutes). Remove chicken and pick from the bones. Set aside. Remove 1 cup of broth to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter. Add chicken back to broth and drop dough batter by tablespoonfuls into simmering broth. Cover and simmer for 15 - 20 minutes. Serve.
Makes 8 servings.

Thyme-Lime Chicken

2 Tbsp. butter
2 1/2 Tbsp. olive oil
2 Tbsp. lime juice
1 1/4 tsp. dried thyme
1 tsp. grated lime peel
1 garlic clove, minced
3/4 tsp. salt
1/2 tsp. pepper
chicken (8 pieces)

In a small saucepan over low heat, melt butter in olive oil; add lime juice, thyme, lime peel, garlic, salt and pepper. Place chicken on a greased broiler pan. Brush with sauce. Broil, basting frequently, 6 to 7 in. from the heat for 15 to 20 minutes on each side or until the chicken juice runs clear.
4 servings

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