Recipe: Make Ahead Chicken Mix and 6 Recipes

These recipes were taken from a HP Book written by Karine Eliason, Nevada Harward, & Madeline Westover, and typed for you by Velma McMahan

CHICKEN MIX

11 pounds chicken (4 medium fryers), cut up
4 quarts cold water
3 tablespoons parsley flakes
4 carrots, peeled and chopped
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons basil

Combine all ingredients in a large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1-1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed off. Cool chicken, then remove and discard bones and skin. Put chicken into six
1-pint freezer containers or widemouthed jars, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 6 pints of CHICKEN MIX and about 6 pints of CHICKEN
BROTH.

HAWAIIAN HAYSTACK

2 (10-3/4-Oz.) cans cream of chicken soup
1 cup of prefrozen Chicken Broth, thawed
2 cups CHICKEN MIX
4 cups cooked long-grain rice
1 (9-1/2-oz.) can chow mein noodles
3 medium tomatoes, sliced
1 cup celery, chopped
1/2 green pepper, chopped
1/2 cup chopped green onion
1 (20-oz.) can pineapple chunks, drained
1 cup grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
1 (2-oz.) jar pimiento, drained and diced, if desired

Combine sour and Chicken Broth in a medium saucepan to make gravy. Stir to blend. Add CHICKEN MIX. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates layer all ingredients. First stack rice, chow mein noodles, and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated Cheddar cheese, and more
chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.

SWEET & SOUR CHICKEN

1/2 cup water
5 tablespoons cornstarch
3/4 cup brown sugar, firmly packed
1 teaspoon salt
1 (20-oz.) can pineapple chunks, drained, reserving juice
2 cups CHICKEN MIX
2 tablespoons soy sauce
1/4 cup white vinegar
2 cups prefrozen Chicken Broth, thawed
2 cups water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges

In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Combine reserved pineapple juice and brown sugar mixture in a large saucelpan. Cook over medium heat about 5 to 7 minutes, until mixture starts to thicken. Add CHICKEN MIX, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally. Put Chicken Broth and 2 cups water in a large saucepan. Add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to CHICKEN MIX mixture. Cook until vegetables are tender-crisp. Just before serving, stir in tomato wedges. Serve over hot, cooked rice. Makes 8 to 10 servings.

CLUB CHICKEN CASSEROLE

2 cups prefrozen Chicken Broth, thawed
1 cup uncooked long-grain rice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1-2/3 cups evaporated milk
2 cups CHICKEN MIX, thawed
1 (10-oz.) pkg. frozen chopped broccoli,
cooked and drained.
1 (3-oz.) can sliced mushrooms, drained
1/4 cup toasted slivered almonds
Papkrika, for garnish

Preheat oven to 350 F degrees. Lightly butter an 11x 7 inch baking dish. Combine Chicken Broth and rice in a large saucepan. Cook 25 minutes, until rice is tender. Melt butter or margarine in a large saucepan. Gradually stir in flour and salt. Gradually add evaporated milk. Cook over medium heat about 5 minutes. stirring constantly, until mixture thickens and boils. Add CHICKEN MIX, cooked rice misture, broccoli and mushrooms. Put in prepared
baking dish. Top with toasted almonds and paprika. Bake 30 to 35 minutes, until bubbly. Makes 8 servings.

CHICKEN CONTINENTAL

1 (10-3/4-oz) can cream of chicken soup
2 tablespoons grated onion
1 teaspoon salt
Dash of pepper
1 tablespoon parsley flakes
1/4 tsp thyme
2 cups prefrozen Chicken Broth, thawed
2 cups CHICKEN MIX, thawed
2 cups instant rice

Preheat oven to 375 F degrees. Lightly butter 2-quart casserole. In a medium bowl, combine cream of chicken soup, onion, salt, pepper, parsley flakes, thyme and Chicken Broth. Stir until well-blended. Add CHICKEN MIX and instant rice. Put in prepared casserole. Cover and bake about 30 minutes, until rice is tender. Makes 6 servings.

CHICKEN A LA KING

1/2 cup butter or margarine
1 cup chopped celery
1 (4-oz) can mushrooms or
1/4 lb. fresh sliced mushrooms
1/2 cup all-purpose flour
2 cups preforzen Chicken Broth, thawed
2 cups CHICKEN MIX, thawed
1 cup milk
1/4 chopped pimiento, if desired
1 tablespoon parsley flakes
Cooked rice
Slivered almonds, for garnish

Melt butter or marg. in a large skillet. Add celery and mushrooms (if using fresh) , and saute until tender. Blend in flour and let simmer 1 minute. Slowly add Chicken Broth. Cook about 3 to 5 minutes, stirring constantly until thick. Add CHICKEN MIX, milk, pimiento, if desired, and parsley flakes. Simmer 10 minutes. Serve over hot cooked rice. Garnish with slivered almonds.
Makes 6 servings.
VARIATION: For a party luncheon, serve in baked puff pastry shells.

CHICKEN-CASHEW CASSEROLE

2 (10-3/4-oz.) cans cream of mushroom soup
1-1/4 cups prefrozen Chicken Broth, thawed
or water
1/2 cup chopped onion
2 cups chopped celery
2 cups CHICKEN MIX, thawed
1 (9-1/2-oz.) can chow mein noodles
1 cup cashew nuts

Preheat oven to 350 F degrees. Lightly butter a 2-quart casserole. In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery. Stir to blend. Add CHICKEN MIX, chow mein noodles and cashew nuts. Pour into prepared casserole. Bake, uncovered, 45 minutes. Makes 6 to 8 servings.