Peachy Chicken

Yes, another chicken recipe! No oven and delicious. It's my adaptation of an old Weight Watchers cookbook recipe, but don't let that scare you! It's easy! It's yummy. I highly recommend using chicken legs or thighs. They have much better flavor than chicken breast meat. You can use fresh mushrooms - add them to the saute once the meat is done. You can also use fresh peaches, but you will need about 1/3 cup of pear or pineapple juice for the sauce if you use fresh peaches. Feel free to add more salt and pepper to taste - we're on a low salt cooking regime, hence the small amount of salt.

Peachy Chicken

4 large thighs (or any combo of chicken meat)
1/8 tsp. pepper
1/8 tsp. salt
1/2 onion, coarsely chopped
1 (15 oz) can of peaches in juice
2 (4 oz) cans mushrooms, drained
1/2 tsp garlic (granulated garlic can be used)
1/8 tsp. cinnamon
1 1/2 tablespoons cornstarch

Remove skin and cut the meat off the bone. Then slice into bite sized pieces (1/2 - 3/4 inch). Sprinkle salt and pepper over chicken. Saute chicken on both sides in pan with a little vegetable/olive oil until browned. Then add chopped onions. Saute for 15 minutes, uncovered, on low heat or until chicken is completely cooked through. Cut each sliced peach into 3 pieces. Add peaches with juice, mushrooms, garlic and nutmeg to chicken. Mix cornstarch with a little cold water and poor into pan and mix well. Heat until hot and sauce is thickened. Serve with rice.

Chicken Spaghetti - Great for Microwave!

My sister says I haven't added anything in months, so here you go!! New recipe made in a microwave and it's great. Even better as a leftover. Easy with the cream of mushroom soup. If you need less salt or have no soup, then use a thick white sauce instead. If you do so, be sure to go heavier on the mushrooms. This recipe is from the book Just Like Mom Made: 1000 Family Favorites published by Reader's Digest. This is not a spicy dish, so add stuff like green olives if you like spicy.

Chicken Spaghetti

8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10 3/4 oz ea) condenced cream of mushroom soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled

Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.

Transfer to a greased 13x9x2 inch baking dish (or 2 quart square pyrex dish). Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 F for 30-35 minutes or until heated through. Yield: 8-10 servings.

Note: If microwaved, give it 20-25 minutes on high.