Chicken recipes show variety of area cooks' skills

The Midwest Food and Poultry chicken recipe contest was held at the SEMO District Fair and as usual, there were good chicken dishes entered. There were five prizes awarded to the judge's pick, and those recipes, as well as the other entries are shared with you today.

Baked Chicken Salad

First-place entry submitted by Pauline Nitsch of Sedgewickville

4 cups cooked chicken

2 cups diced celery

2/3 cup slivered almonds

4 hard-boiled eggs, peeled, divided

3/4 cup real mayonnaise

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon lemon pepper

1 tablespoon diced onion

1 can cream of chicken soup

1/2 cup shredded Cheddar cheese

1 1/2 cups crushed potato chips

Mix together mayonnaise, lemon juice, salt, pepper, onion and soup. Stir in chicken, celery, almonds and two diced eggs. Pour into a greased casserole 2-quart casserole dish. Sprinkle with cheese, and top with crushed potato chips. Bake uncovered at 400 degrees for 25 minutes or until hot. Garnish with sliced eggs and parsley.

This can be made ahead of time by adding the cheese and potato chips just before baking. Approximately 15 minutes preparation time.

Favorite Chicken and Salsa Dip

Second-place entry submitted by Jill Peters of Cape Girardeau

1 cup salsa, preferable homemade

1 cup Cheddar cheese, shredded

1 cup chicken breast, cooked with garlic salt and pepper, cubed

Combine all ingredients. Microwave until heated through. Sprinkle top with any remaining cheese. Serve with tortilla chips. Approximately 20 minutes preparation time.

Chicken-On-A-Stick

Third-place entry submitted by Marie James of rural Cape Girardeau.

Soak wooden skewers in water for 15 minutes. Prepare vegetables and fruit by cutting into small pieces.

1 package chicken nuggets, thawed slightly

Potatoes

Mushrooms

Peppers, assorted colors

Onion

Apples

Peaches

Thread desired ingredients onto skewers. Dip in Italian dressing. Microwave on high 2 minutes per skewer. Serve on a bed a of rice that has been cooked in chicken broth. Drizzle with more Italian dressing. Preparation and cooking time about 30 minutes.

Citrus Chicken Cups

Fourth-place entry submitted by Robert W. Weeks of McClure, Ill.

2 tablespoons margarine or butter

1 garlic clove, minced

2 tablespoons diced sweet pepper or other crisp vegetable

1 pound fresh coarse ground chicken

2 tablespoons orange juice

Dash each of soy sauce, lemon juice and sweet chili sauce

Lettuce leaves, for serving

Melt margarine in a large skillet. Add garlic, pepper and chicken. Cook over medium heat until browned, about 5 minutes. Add orange juice and remaining spices; cook over low heat until thickened, about 20 minutes. Serve on lettuce leave. Total preparation time 30 minutes.

Cock-A-Noodle Soup

Fifth-place entry submitted by Joan Weeks of Cape Girardeau

10 cups rich chicken broth

17 ounces cooked boneless chicken breast, chunked

1/2 cup celery, chopped

1/4 cup diced carrots

1 (4-ounce) can mushrooms, drained

2 bunches green onions, chopped

5 to 6 ounces Kluski egg noodles

Combine first six ingredients (white parts of onions only) and simmer 15 minutes. Add noodles, simmer another 15 minutes. Top with green tops of onions sliced when ready to serve, as a garnish. Preparation time 30 minutes.

7 Can Chicken Soup

Submitted by Elizabeth Aufdenberg of Burfordville

1 chicken

2 (15-ounce) cans Southern Ranch Beans

2 (19-ounce) cans Minestrone soup

2 (15-ounce) cans mixed vegetables

1 (10-ounce) can Ro-Tel tomatoes with green chilies

Wash chicken and season with salt and pepper. Cook in pressure cooker with 2 cups water on 10 pounds pressure for 30 minutes. Take chicken off bones and cut meat into bite sized pieces. Use a 6-quart pot to cook soup in. Open all seven cans and pour into pot, add chicken meat. Let simmer for 30 minutes. Makes 16 8-ounce servings.

Chicken Tenderloins and Dressing

Submitted by Ann Bodenstein of Gordonville

1/4 cup butter or margarine

1/2 cup chopped onion

1 cup chopped celery

1 teaspoon salt

1 teaspoon poultry seasoning

Dash pepper

1/2 teaspoon sage

1 loaf white bread

2 large eggs

1 cup milk

2 cups chicken broth

6 chicken tenderloins

Cook onions and celery in butter until tender. Toast 1/2 loaf of bread and crumble into mixing bowl. Break remaining bread into cubes and add to toasted bread. Beat eggs and milk, pour over bread. Add broth, onions and seasonings. Mix well. Pour into a 2-quart greased casserole dish. Top with chicken tenderloins. Season chicken with Lawry's Perfect Blend Chicken and Poultry seasoning. Approximate preparation time is 1 hour and 20 minutes.

Neighbors Casserole

Submitted by Denise Yamnitz of Jackson

4 chicken breasts, cooked

1 can cream of chicken soup

1 can cream of mushroom soup

1 (5-ounce) can evaporated milk

Cook chicken seasoned with salt and pepper. Cube the cooked chicken and add remaining ingredients. Bake at 350 degrees for 45 minutes. Serve over noodles or rice.

I hope you will enjoy this year's entries to the chicken recipe contest. Next year you can enter and give your culinary skills a try. Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.