Chicken Cobbler

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ingredients 2 cups cooked chicken, diced 1 cup cooked rice 2 cups chicken broth 1/4 cup margarine 1 cup all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 Tbsp. sugar 1 cup milk method Preheat oven to 350°. Put margarine in 1-1/2 quart round casserole and set in oven until melted. Mix first three ingredients and set aside. Mix remaining ingredients and pour into casserole. Spoon chicken mixture into center. Bake about 50 minutes; let stand 5 minutes. 4 – 6 servings : Sylvia Sublett Jones

Corn-Crisped Chicken

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ingredients 1-1/2 cups cornflake crumbs 1 tsp. parsley 1 tsp. Italian seasoning 1/2 tsp. garlic powder 1/2 tsp. lemon pepper 1/4 tsp. black pepper 1 Tbsp. parmesan cheese, finely ground 3 lbs. chicken pieces 1/2 cup evaporated milk, fat free 2 Tbsp. margarine, melted method Rinse and dry the chicken pieces. Preheat oven to 360°. Line a shallow baking sheet with foil and coat with cooking spray. Combine all dry ingredients. Dip chicken pieces in evaporated milk, then roll in crumb mixture. Place chicken on sheet skin side up in a single layer. Drizzle with melted margarine. Do not cover pan. Bake without turning for one hour or until juices run clear and chicken is no longer pink. similar : Catherine Catasca Sublett variations Substitute herbs and spices of your choice.

Chicken Spectacular

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ingredients 3 cups water 1 cup wild rice, uncooked 3 cups chicken breast, cooked, cut into medium‑size cubes 1 can condensed cream of celery soup (10.75 oz.) 1 jar diced pimento peppers (4 oz.), drained 1 med. onion, chopped 2 cans green beans (14.5 oz.), French style, drained 1 cup mayonnaise 1 cup water chestnuts, drained and chopped     salt and pepper to taste method Combine water and wild rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 50 minutes or until tender. Preheat oven to 350°. Combine all ingredients in a large bowl and mix thoroughly. Transfer to a 3-quart casserole; bake for 25 – 30 minutes, or until heated through. similar : Sylvia Sublett Jones note This can be made ahead and refrigerated, heating through before serving. It also freezes well.

Wild Rice Chicken Salad

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ingredients 12.4 oz. long grain wild rice (2 6.2 oz. pkgs.) 12 oz. marinated artichoke hearts (2 jars) 4 cups chicken, cooked and cubed 1 med. red bell pepper, chopped (optional) 2 ribs celery, thinly sliced 6 green onions, chopped 2.25 oz. ripe olives — sliced, drained 1 cup mayonnaise* 1-1/2 tsp. curry powder * may substitute 1/2 cup mayonnaise and 1/2 cup sour cream method Cook rice; drain artichokes, reserving 1/2 cup liquid. Mix together rice, artichokes, chicken, celery, onions, and olives. For dressing, combine artichoke liquid, mayonnaise (or mayonnaise and sour cream), and curry. Toss all together; cover and chill at least 8 hours. : Sylvia Sublett Jones variations omit bell pepper, add slivered almonds and/or finely chopped water chestnuts — Sylvia Sublett Jones