Honey Mustard Sause for Chicken

For Baste/Marinade

1/3 c Dijon Mustard
1/4 c honey
2 TBLSP Mayonnaise
1 tsp steak sause

BOURBON CHICKEN

1 pound chicken leg or thigh meat, cut into bite-size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Can be served over rice.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

No Peeky Chicken

1 cut up frying Chicken or Pork Chops
1 c. raw rice
1 can cream of celery soup
1 can cream of mushroom soup
1 pkg. dry onion soup mix
3/4 c. milk

Mix raw rice with milk, celery and mushroom soup. Place in bottom of 9 x 13 baking pan or small roaster. Place raw chicken or pork chop pieces on top. Sprinkle dry onion soup over; cover with foil and bake slowly for 2 hours at 300 degrees. No Peeking!

For smaller portion I adapt to:
2 pork chops
1 can of cream of ? soup
1/2 c. rice
1/3 c. milk
1 can mushrooms

I also try to put a little of the cream soup on top of the chops to keep more moist. I have seen recipes where they dot the top with a bit of margarine too.

Company Chicken Casserole

6 chicken thighs or breasts
6 slices American cheese or Swiss cheese, which is better
1 can cream of chicken soup
½ soup can of water
4 oz. seasoned stuffing
½ stick butter or margarine

Place chicken in a greased 9 X 13 inch pan. Put slices of cheese on meat. Mix water and soup; pour over chicken and cheese. Put stuffing or crushed croutons over soup. Melt margarine and drizzle over top. Bake at 300 degrees, uncovered for 1 hour. Then covered for about ½ an hour to finish. Uncover, and bake another 20 minutes until crisp on top. Quick method (but not as good) bake at 375 degrees for 1 hour.

Chicken a la Vegetable

6 boneless chicken breasts
celery
onions
1 bag frozen pea pods
1 can cream of mushroom soup
1 can sliced mushrooms
1 can sliced water chestnuts
flour
salt, pepper

Place about 1 Cup of flour on plate, season with salt, pepper & any other seasoning you choose. I use lemon pepper. Lightly coat each chicken breast in flour mix. Brown chicken breasts, celery & onions in a small amount of oil. Once browned remove chicken breasts from pan & place in 9X13 baking dish. Add can of cream of mushroom soup to pan, this warms up the soup so that it is easily spreadable & picks up remaining drippings. Pour soup over chicken breasts. Bake @ 350 for about 30 minutes. Add water chestnuts & mushrooms, bake for 15 more minutes. Add pea pods & bake for an additional 15 minutes, or until they are tender.