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Chicken on the menu comes in variety of formats

This week's recipes include Chicken Casserole, Grilled Lemon Chicken, Chicken and Broccoli Quiche and Chicken Wings.
From the Kitchen by Joyce Walter

It can be baked, roasted, broiled, boiled, fried, added to casseroles, served with broth and noodles, or enjoyed as appetizers with special sauces

The simple chicken is a versatile addition to any freezer and often the salvation of homemakers faced with unexpected guests or other challenges.

This week’s recipes turn the spotlight onto a variety of ways to enjoy chicken.

• • •

Chicken Casserole

  • 5-6 boneless, skinless chicken breasts
  • 1 pkg. dry onion soup mix
  • 1 can cream of mushroom soup
  • 1 soup can of water
  • 1 small can mushroom pieces, with liquid
  • 1 1/2 cups instant rice
  • Parmesan cheese

Brown chicken then place in a buttered casserole. Combine soup mix, water, mushrooms and rice. Pour over chicken. Cover and bake at 350 degrees F for 60 minutes. Uncover and sprinkle with cheese. Bake for 20-30 minutes longer. 

• • •

Grilled Lemon Chicken

  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 boneless, skinless chicken breasts

Place chicken in a shallow glass dish. Combine other ingredients in a jar and shake well. Pour over chicken. Cover tightly and refrigerate overnight.

Remove chicken from marinade and grill on a preheated barbecue for 25 minutes, or cook in the oven at 350 degrees F until juices run clear.

• • •

Chicken and Broccoli Quiche

  • 3 cups grated cheddar cheese
  • 2 cups cooked chicken, cut into pieces
  • 2/3 cup chopped onion
  • 1 1/3 cups milk
  • 3 eggs
  • 3/4 cup biscuit mix
  • salt and pepper and other seasonings to taste
  • 300 gram pkg. frozen broccoli, chopped, thawed and drained

Preheat oven to 400 degrees F. Mix 2 cups cheese, chicken, onion and broccoli in a greased, round pan.

Beat milk and eggs and seasonings and gradually add biscuit mix and beat until smooth. Pour over chicken.

Bake 45-50 minutes until a knife comes out clean. Top with remaining cheese and bake until all the cheese is melted. Let cool for 5 minutes then slice into pieces.

• • •

Chicken Wings

  • 3-4 lbs. chicken wings and drumettes
  • 1/2 cup sugar
  • 3 tbsps. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/4 tsp. pepper
  • 2/3 cup water
  • 1/3 cup lemon juice
  • 1/4 cup soya sauce

Coat wings in flour and brown in butter in a frying pan. Mix dry ingredients in small saucepan. Add liquids and stir. Cook until thickened. Stir frequently.

Pour over wings and bake for 45 minutes in a moderate oven.

Joyce Walter can be reached at

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