Breast of Chicken Magnifique

Here is a chicken recipe


Breast of Chicken Magnifique
Mrs. George Gebhardt

4 whole chicken breast ( about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic, minced
generous dash of crushed thyme'
1/8 teaspoon rosemary, crushed
2/3 cup light cream
slivered almonds

In large skillet, brown chicken in butter and remove. Brown mushrooms in same skillet and stir in soup, garlic and other seasonings. add browned chicken, cover and cook over low heat 45 minutes or until chicken is done. Stir occasionally. When ready to serve , blend in cream and heat slowly. Serve with wild rice or butter noodles. Garnish with slivered almonds.


This would be great using boneless chicken.

Easy Chicken Mushroom Pie

Since everyone loves the two recipes a day...I think I will do it again....and this way maybe we can get thru all the dessert recipes.....in which who doesn't love desserts....


Easy Chicken Mushroom Pie
Mary Frances Spalding

5 Tablespoon butter
1/2 cup onion, diced
2 cans cream of  chicken soup
1/2 cup milk
1 Tablespoon flour
1/2 pound mushrooms, sliced
1 cup peas
1/8 cup pimentos
1 cup carrots, cooked and sliced
salt and pepper to taste
4 cups cooked chicken, cut into medium size pieces
frozen biscuits

Heat butter, add onion and mushrooms and cook over low heat for 10 minutes. Add flour slowly and stir until blended. Blend in milk. When this mixture is smooth, add soup. Cook 5 minutes, stirring constantly. Remove from heat, season. Alternate layers of chicken with peas and carrots in greased casserole. Cover with sauce. Put pimentos on top. Place biscuits close together on top and bake 20 minutes .Serves8.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.

Hamburger Stroganoff

I do believe that a good stroganoff in comfort food to the core.
This recipe was from way back in the year 1961, from the Kansas City Kansan Silver Spoon cookbook and it took first place in that year, so it was also in the 1971 year cookbook, hence that is how have obtained, My mom didn`t have the year 1961.


Hamburger Stroganoff
Evelyn Brownrigg

1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 pound ground beef
2 Tablespoons flour
2 teaspoon salt
1 pound fresh mushrooms or 8-oz can mushrooms ,sliced
1   121/2-oz can cream of chicken soup,undiluted
1 cup sour cream
2 Tablespoons minced parsley

Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook five minutes. Add soup, simmer uncovered 10 minutes, stir in sour cream. Heat thru. Sprinkle with parsley. Serve with noodles, rice or spaghetti.


*really good with egg noodles