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Results 1 - 10 of 10 for grandma chicken salad
Cook 2 or 3 whole chicken breasts, boil with salt, pepper, ... Combine: Add all together in shallow baking dish. Bake at 400 degrees for 30 minutes.
Shake together egg, flour, mustard, and part of the water. Mix together all ingredients and cook until thick. Remove from burner and beat ...
Mix chicken, celery, pineapple, orange, peas, ... marinate overnight. Drain, drain, drain. Add mayonnaise, relish, mustard. Serve within 1 hour.
Coat chicken pieces with sour cream. Mix ... foil and bake 15-30 more minutes until done. (I always remove the chicken skin to reduce fat intake.)
Mix first 3 ingredients in large bowl. Place chicken in foil lined shallow pan. ... chicken may be made 24 hours in advance, also freezes well.
Combine soup, broth, and salad dressing. Alternate broccoli, chicken, and cornbread mix in ... 350 degrees until hot and bubbly, 30-60 minutes.
1. Cut breasts in half, stem them 5 minutes on one side, then turn over and steam 2 to 3 minutes on second side. 2. In bowl, put bread ...
Wash chicken pieces. Dip in salad dressing, roll in bread crumbs, ... top with 1 pat of butter. Bake at 350 degrees for 45 minutes or until done.
Mix gently and bake 20-30 minutes at 375 degrees. Double the recipe for company.
(I prefer cayenne - my Grandma Jenkins called them 'rooster-spur' peppers.) ... with vegetable suppers, chicken fried steak, fried chicken or ... kitchen of Grandma Jenkins.)
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