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CHICKEN BROCCOLI VEGETABLE SAUTE
2 tbsp. margarine, divided
4 skinless, boneless chicken breast halves (about 1 lb.)
1 c. cut-up broccoli
1/2 c. thinly sliced carrots
1 c. sliced mushrooms
1 can Campbell’s cream of broccoli soup
1/3 c. milk
1/8 tsp. pepper
In skillet over medium heat, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove chicken; keep warm. [...]
PINEAPPLE GLAZED CHICKEN
4 chicken breasts, skinned and deboned
1 (15 oz.) can chunk pineapple
Scallions to top the meat
Salt and pepper
2 tbsp. margarine
1/4 c. packed brown sugar
Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar.
Continue cooking until liquid is thickened and forms a sauce. Serve – scant scallions over meat.
HONEY GLAZED CHICKEN (LOWFAT)
1 tbsp. ginger
1/4 c. low-sodium soy sauce
1/2 c. sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts
Mix together ginger, soy sauce, sherry, onion and honey. Pour on one side of chicken and broil 5 minutes. Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.
CHICKEN CASSEROLE
2 chicken breasts, cooked and shredded
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted
Butter 9 x 13 inch cake pan. Mix 3/4 bag dressing, chicken, soups and eggs. Put in dish. Drizzle with butter and sprinkle with remaining dressing. Bake at 325 [...]
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