Chicken recipes worth keeping

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By Susan Lowery


If I had a dollar for every chicken recipe I’ve tried in my life, I’d be a rich woman. Well, maybe not rich, but I’d sure have enough for a nice weekend at the beach! When I was growing up, we had chicken at least three times a week, sometimes more. I can remember my mom always cutting out recipes for chicken, because she just got tired of plain fried chicken.
My dad and I were just fine with fried chicken. Mom’s was really good, and we said we could eat it every night, but she was always looking for something new. I can remember a few big failures, like the chicken paprikash even the dog wouldn’t eat, but she found a few keepers, some I still use today.
I meant to put this first recipe in my column a few years ago. I made it for a retirement luncheon for my friend, Jane Ballard, when she retired from The Lebanon Enterprise, and everyone liked it. This recipe feeds 10, and can easily be doubled or tripled if you’re feeding a big crowd. It also freezes well, and can be made up the day before you need to bake it. If you try it, I’m sure you’ll like it. It’s easy and delicious.
The Raspberry Chicken recipe is also very easy, and more than a little different. I was just curious the first time I tried it, but I was pleasantly surprised, and maybe you will be too.  You can make it with a whole cut-up chicken, or just the pieces your family likes. Bon appétit!

Jane’s Retirement Chicken
10 boneless chicken breast halves
1 small onion, chopped
1 small stalk celery, chopped
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 clove garlic, minced
1 c. half and half (can use evaporated milk in a pinch)
1 1/2 c. grated cheese, like sharp cheddar
1 c. white wine
1 c. mayonnaise (not salad dressing)
1 1/2 c. grated Parmesan cheese
1 c. sliced or slivered almonds

Put chicken, onion, celery and green pepper in a big saucepan with a little water and simmer till chicken is tender.  Remove chicken.  Leave about 1/2 c. broth in the saucepan and add soup, garlic, and half and half and bring to simmer.  Remove from heat.  Add cheese, wine and mayonnaise.  Mix together.  Put chicken pieces in single layer in large shallow casserole and pour mixture over the top.  Sprinkle with Parmesan cheese and almonds.  Bake in 350 degree oven till hot and bubbly, about 20 minutes.  Serves 10.

Raspberry Chicken
1 chicken, cut up
2/3 c. red raspberry jam
1/4 c. vinegar
1/4 c. water
1 t. cinnamon
3/4 t. dry mustard
1/4 t. ground cloves
1/4 t. allspice

Brown chicken in a little oil in skillet.  Transfer to baking dish.  Mix remaining ingredients and cook over low heat (can use the same skillet you browned the chicken in) until jam is melted and mixture is hot.  Pour over chicken and bake at 350 degrees for 45-55 minutes.  Serves 4-6.