Poultry

    Chicken and Rice Casserole

        1 1/2 Cups raw rice
        3 cups boiling water
        1 to 1 1/2 pounds chicken breast
        1 pkg. dry onion soup mix (Lipton is OK)
        3/4 stick lactose-free margarine

        Put rice in bottom of large baking dish, pour boiling water over. Lay chicken breasts on top. Sprinkle onion soup over this and dot  with the margarine. Cover tightly. bake 1 hour at 350F.
 

    Chicken with Potatoes and Zucchini

    1 - 1 1/2 lbs chicken breasts
    3 Tbsp olive oil
    1/4 cup finely chopped onion
    2 cloves garlic, minced
    2 medium potaotes, peeled and sliced thin
    2 medium zucchini, sliced 1/4 inch thick
    2/3 cup white cooking wine
    2 tsp rosemary ot thyme
    1 tsp salt

    In a large skillet brown chicken pieces in hot oil about 15 minutes, turning to brown evenly and adding onion and garlic the last 5 minutes. Add potaotes and zucchini. Combine the wine, rosemary, salt and 1/4 tsp pepper; pour over chicken and vegetables. Cover and simmer for 35-40 minutes or till chicken and vegetables are tender. Drain off pan juices. Makes 4 servings
 

    Chicken Marsala

    1- 1 1/2 lbs chicken breasts
    1/2 cup flour
    1/2 tsp dried marjoram
    1/2 cup sliced mushrooms (optional)
    1/4 cup sliced green onions
    3 Tbsp dairy-free margarine
    1/4 cup dairy-free chicken brith
    1/4 cup marsala wine

    Rinse chicken and shake off excess water. Stir together the flour, marjoram, and a  little salt and pepper to taste. Lightly press chicken breasts into the flour misture and shake off excess.

    In a large skillet cook mushrooms and green onion in 1 Tbsp of the margarine until tender. Remove from skillet. in the same skillet cook chicken pieces in ramining margarine over medium-high heat turning to brown evenly. Remove skillet from heat. Return mushrooms and onion to skillet. Carefully add broth and marsala. Cook uncovered, 2-3 minutes or until onion mixture thickens slightly.  Transfer chicken to serving platter. Spoon onion/mushroom mixture over top. (serves 4)
 

    Chicken Dijon

    3/4 cup long grain rice
    1 1/2 lbs chicken breats
    1 tsp lemon pepper seasonong
    1/4 tsp onion powder
    2 Tbsp dairy-free margarine
    2 Tsp flour
    1 Tbsp Dijon-style mustard
    Rich's non-dairy creamer (or equivalent milk substtitue - parve)

    Cook rice according to package directions. Rinse chicken and pat dry. Sprinkle both sides of chicken with lemon-pepper seasoning and onion powder. In a skillet cook chicken in margarine over medium heat for 8-10 minutes or till tender and no longer pink, turning once. Transfer to platter, keep warm.
    For sauce, measure pan juices,  add enough non-dairy creamer to make 2/3 cup liquid. Return to the skillet.  Stir 1/4 cup non-dairy creamer (or milk substitute) into into flour, add to juices mixture. Stir in mustard. Cook and stir for 1 to 2 minutes more. Spoon some sauce over chicken, pass remaining sauce. Serve with hot rice. Makes 4 servings
 

Swanson Chicken Salad

    1 can (5 oz.) Swanson Premium Chunk Chicken Breast, drained
    2 to 3 tbsp. mayonnaise
    1/4 cup chopped celery
    1 tsp. chopped onion
    (optional: chopped apple, chopped nuts, dijon mustard)

    Mix all ingredients. Serve on bread. (Makes two sandwiches)