Chicken and Broccoli with Rice

Nita Bates Dineen

  • 4 C cooked rice
  • 3-4  cooked chicken breasts, skinned, boned, and broken into pieces
  • 1 can Campbell’s cream of chicken soup
  • 3/4 soup can milk
  • 2 tbsp Dijon or regular mustard
  • 1/2 C cheddar or Swiss cheese, grated
  • 1-1/2 C frozen or cooked broccoli cuts
  • 2 tbsp chopped pimento

Stir soup, milk, mustard, and cheese together. Add broccoli and pimento. Stir in chicken. This mixture may be poured over rice or mixed together with rice for a casserole. Makes a nice buffet dish (8 x 12) with topping of buttered bread crumbs.

by Tim Dineen

Chicken Rose

Annemarie McLaughlin Dineen

  • 1 chicken, cut up
  • Flour seasoned with salt, pepper, fine herbs
  • 6 tbsp margarine
  • 2 tbsp flour
  • 3/4 C chicken broth
  • 1/2 C Rose wine
  • 1/4 C chopped green onions
  • 6 oz. sliced mushrooms
  • 1 jar marinated artichoke hearts

Dust chicken in flour, Melt 4 tbsp margarine in Pyrex dish. Place chicken in dish skin side down. Bake uncovered at 350 for 45 minutes.

Melt remaining 2 tbsp margarine in saucepan. Stir in flour. Add broth and wine. Cook stirring constantly until thick and smooth.

Turn chicken in baking dish. Sprinkle with onions, mushrooms, and artichokes, Pour sauce over chicken and vegetables. Bake at 325 for 30 minutes, Serves 6.

by Tim Dineen

Chicken Zucchini Parmesan

Debbie Barnett Dineen

  • 1/4 C dried breadcrumbs
  • 1/2 C grated Parmesan cheese
  • 4 chicken breasts, boned and skinned
  • 1 egg, beaten
  • 3 tbsp oil
  • 1-15 oz, can or jar marinara sauce
  • 2 tbsp parsley
  • 1/2 tsp garlic
  • 1 lb. zucchini, sliced
  • 8 oz. Monterey jack cheese, grated

Mix 1/4 cup Parmesan cheese with dried breadcrumbs. Dip chicken in egg, then into breadcrumbs and cheese. Heat oil; add chicken and brown on both sides. Set aside.

Place 1/2 of the marinara sauce in a pan. Top with zucchini, then chicken. Sprinkle with 1/2 of the jack cheese and 2 tbsp Parmesan cheese. Top with remaining sauce. Cover and bring to boil. Simmer 25 minutes until chicken and zucchini are tender.

Sprinkle with remaining jack cheese and Parmesan. Cover and let stand 5-10 minutes before serving.

by Tim Dineen

Chicken and Cream Sauce

Rita Dineen Roberts

  • 2 packages frozen broccoli (cooked)
  • 2 packages chicken breasts (cooked, deboned, & cut inpieces)

Mix together and stir well:

  • 2 cans cream of chicken soup
  • 1/2 C milk
  • 1 C mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp curry powder

Place broccoli in one layer in large long Pyrex dish. Place chicken over top. Pour sauce over chicken. Bake uncovered at 350 for 30 minutes.

by Tim Dineen

Chicken Tetrazzini

Beth Dineen Engel

  • 1 package thin spaghetti
  • 3 C cooked diced chicken
  • 1 can mushrooms
  • 2 envelopes cheese sauce mix
  • 1 envelope chicken gravy mix
  • 3Cmilk                                    –
  • 1 can or package green peas
  • Black olives

Cook spaghetti and drain. Place cook spaghetti in buttered pan. Mix remaining ingredients except olives and spoon over spaghetti. Garnish with olives and sprinkle with Parmesan cheese. Cover and bake at 350 for 45 minutes.

by Tim Dineen

Rice with Chicken

Margie Scanlon Dineen

  • 2 C Uncle Ben’s rice
  • 2 cans onion soup
  • 2 cans cream of mushroom soup
  • 1 chicken, cut up

Place the uncooked rice at the bottom of a large casserole dish. Add the onion soup. Place chicken on top of the soup. Pour the cream of chicken soup over the top. Bake at 350 for 1-1/2 to 2 hours, uncovered. Serves 4-6.

by Tim Dineen

Ricotta Stuffed Chicken Breasts

Debbie Barnett Dineen

  • 2 C ricotta cheese
  • 1-10    oz, package chopped spinach, thawed, drained, and squeezed dry
  • 1 egg
  • 1/2 C grated Parmesan cheese
  • 1/2 C grated Swiss cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6-8 chicken breasts, boned, but skins intact

Combine all ingredients except chicken. Carefully pound chicken breasts. Separate skin from chicken and stuff with cheese mixture. Secure with toothpick. Dot with butter. Bake with skin side up at 350 for about 45-50 minutes. Baste 2-3 times while baking.

by Tim Dineen

Sonora Chicken Casserole

Margie Scanlon Dineen

  • 4 whole chicken breasts
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can (15 oz.) chili without beans
  • 1 can (7-1/2 oz.) salsa
  • 1/2 C milk
  • 1 large onion, chopped
  • 1/2 lb. cheddar cheese, shredded
  • 1/2 lb. jack cheese, shredded
  • 12 corn tortillas

Wrap chicken breasts individually in foil. Place on cookie sheet and bake for 1 hour at 350. When cool, slip meat off the bones and cut in 1 inch pieces.

Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces.

Put half of the chicken on the bottom of a large casserole dish. Top with half of the tortillas, half of the soup-chili mixture, and half of the cheese. Repeat layering, ending with cheese.

To bake immediately, bake at 350 for 45 minutes. If you freeze, bake 90 minutes at 350. Check the middle of the casserole before serving. When done, let stand for 10 minutes before serving.

by Tim Dineen

Seafood and Poultry

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by Tim Dineen

Jalapeño Pumpkin Soup

Dick Kelly, the Leprechauno

(A Real Adventure)

  • 2 tbsp butter or margarine
  • 1 small white onion
  • 2-4  (4 for the more adventurous) jalapeno chilies (for those North of the Rio Grande, use only 1/2 of one, seeded)
  • 1 tsp white pepper
  • 1-1/2 tsp curry powder
  • 1 large (about 10 oz.) russet potato, peeled and chopped
  • Carrots (choose your own amount)
  • 1/3 C chopped parsley
  • 4 C regular strength chicken broth
  • 1-16    oz. can pumpkin
  • 1/4 C dry sherry (preferably California sherry)

Melt butter in a 4 to 5 quart pan over medium high heat. Add onion, chilies, pepper, and curry powder. Stir until onion is limp. Add potato, carrots, parsley, and two cups broth. Bring to a boil on high heat. Cover and simmer until vegetables are very tender when pierced with a fork, about 20 minutes.

In a blender or food processor, puree vegetable mixture. Return mixture to pan. Stir in pumpkin, remaining broth, and sherry. If made ahead, cover and chill up to three days. Stir over medium heat until hot.

Makes four servings, 1-3/4 cups each. Serve with French bread, a nice white wine, a tossed green salad. Sabroso.

by Tim Dineen

Cheese Frenchee

Patty Dineen Reynolds

  • 6 slices sandwich bread
  • 6 slices American cheese
  • Mayonnaise
  • 1 egg, well beaten
  • 1/2 C milk
  • 3/4 C flour
  • 1/2 tsp salt
  • Corn flakes, crushed finely
  • Oil for deep frying

Prepare three sandwiches, using mayonnaise as desired. Cut off crusts off sandwiches and slice diagonally into quarters.

Beat together egg, milk, flour, and salt. Dip sandwiches into batter and roll in crushed cornflakes. Freeze. When ready to prepare, deep fry frozen sandwiches until golden brown.

by Tim Dineen

Goulash Soup for 8 or 80

Kathleen Dineen Kelly

Bacon 1/4 lb 2 lb
Onions 1 5 lbs
Garlic 1 clove 10 cloves
Tomatoes (canned) 1 large 3 large
Potatoes 2 large 7 lbs
Lemons 1/4 2
Stew Beef 1 lb 8 lbs
Frankfurters 3 2 lbs
Beef Stock 1 1/2 qts 20 qts
Paprika 1 tsp 2 tbsp
Marjoram pinch 2 tsp
Salt and Pepper to taste

Dice bacon. Chop onions. Crush garlic. Peel and dice potatoes. Juice lemon and grate rind. Cut stew beef into small chunks. Slice frankfurters. Saute onion and bacon in large pot until onions are golden. Stir in paprika and spices. Cook for 1 minute. Add beef stock (or water and bouillon cubes), beef, and tomatoes. Simmer for 20 minutes. Add potatoes. Simmer until potatoes and beef are tender. Add frankfurters. Add lemon juice and season to taste.

by Tim Dineen