Chicken Parisienne

* Exported from MasterCook *

Chicken Parisienne

Recipe By : "My Family's Favorites" Mary Beth Roe 1995
Serving Size : 4 Preparation Time :0:00
Categories : Favorites Nesco
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 med. chicken breast halves -- (4 to 6)
salt and pepper to taste
paprika
1/2 t. leaf rosemary
1 C. water
2 cans cream of mushroom soup
1 can sliced mushrooms -- drained
2 C. lowfat sour cream
1/2 C. flour

Sprinkle chicken breasts lightly with salt, pepper, paprika and rosemary.
Place in 4 qt. Nesco. Mix water, soup, sour cream and mushrooms; add flour
and mix until well blended. Pour liquid over chicken. Cover and cook on
low (225=B0) for 6 - 8 hours. (Can be cooked on high for 2-1/2 to 3 hours,
but sour cream and flour should be added during last 30 mins.)

Serve over rice or noodles.


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Hawaiian Chicken

Mary Beth Roe "My Family's Favorites"

8 pieces chicken
small jar apricot marmalade
1 pkg dry onion soup mix
8 oz. bottle Russian salad dressing

BAKE: 350

Pat the chicken pieces dry and place in 9x13 baking pan. Cover the pieces
with the apricot marmalade, then sprinkle on the soup mix and cover with
Russian salad dressing. Bake for 1 hour at 350 degrees.

ORIGINATOR See above
SUBMITTOR Grace Wagner (wgmm@citynet.net)
DATE 10/21/96
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Apricot Glazed Chicken with Wild Rice

Mary Beth Roe "My Family's Favorites"

3-4 lbs chicken pieces
12 oz. jar apricot preserves
2 T. red wine vinegar
1 t. salt
dash of pepper
1 pk long grain and wild rice
10 oz. frozen peans

BAKE: 400

Bake chicken pieces 30 minutes. Mix apricot preserves, vinegar, salt and
pepper. Cook rice according to package directions. Add onion and chicken
flavoring, if desired. After chicken has baked 30 minutes, spoon apricot
mixture over chicken and bake 20 minutes more, basting occasionally. Stir
frozen peas into cooked rice. Serve chicken pieces and extra sauce with
rice pilaf.

ORIGINATOR See above
SUBMITTOR Grace Wagner (wgmm@citynet.net)
DATE 10/21/96