300 Chicken Recipes by F. Keith Johnson

By F. Keith Johnson

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Fresh lemon juice 1 tsp. dried dillweed 1/4 c. fresh parsley, minced 1 c. sour cream 1/4 c. butter, melted 1/2 c. feta cheese, crumbled 1 lb. angel hair pasta, cooked al dente and kept warm 1/2 c. muenster cheese, shredded In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.

Worcestershire sauce 3 drops tabasco sauce 1 tsp. salt 1/4 tsp. ) pkgs. spaghetti 5 oz. sharp cheddar cheese, grated Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

Bake at 350 degrees for 25 minutes. Serves 4 to 6. ) box Wheat Thins, crushed 2 c. ) can water chestnuts, sliced 2 cans cream of chicken soup 1 c. Hellmann's mayonnaise 1 c. cheddar cheese, grated 1 stick butter or margarine Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.

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