Great CHICKEN RECIPES for Dinner - I tried 3 dishes from 1968!

Looking for an easy chicken recipe? This 1960s era vintage cookbook from Family Circle has got you covered! This cookbook features over 200 chicken recipes. I'm trying 3 of them in my very own kitchen. If you need some great chicken recipes for dinner, you've come to the right place. Family Circle's Great Chicken Recipes (1968) https://ebay.us/Y9mL3h Fire King Blue Heaven loaf pan https://ebay.us/Fl1GpA Corning Ware Country Festival 1qt casserole https://ebay.us/BFLFrj Pyrex yellow cinderella mixing bowl https://ebay.us/4sIK36 Ikea Godta glass dessert bowls https://ebay.us/wbYkFt ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ BIRD SOLITAIRE 1 chicken leg with thigh, OR 1 large chicken breast 2Tbsp buttermilk 2Tbsp corn flake crumbs 2Tbsp flour 1/4tsp salt 1/4tsp poultry seasoning 1Tbsp melted butter or margarine 1. Remove chicken skin if you wish, then sprinkle buttermilk on both sides of chicken piece; coat with mixture of cornflake crumbs, flour, salt, and poultry seasoning; arrange chicken piece in small well butter baking pan; pour melted butter or margarine over. Refrigerate if not baking right away. 2. Bake in a 425 degree oven for 45 minutes or until tender. CHICKEN-CORN SALAD 2 chicken breasts (about 12 oz each) 2c water 1 slice onion few celery tops 1 1/4tsp salt 3Tbsp cider vinegar 2tsp sugar 1/4tsp pepper 1/2c vegetable oil 8oz small macaroni sheels 11 can (12 to 16oz) whole kernel corn, well drained 1c thinly sliced celery 1 head Boston lettuce 3 hard cooked eggs, shelled and coarsely chopped 1/4c mayonnaise or salad dressing 3Tbsp chopped parsley 1. Combine chicken breasts with water, onion, celery tops, and 1/4tsp salt in a medium sized saucepan; cover. Simmer 30 to 45 minutes or until chicken is tender. Remove from broth and cool until easy to handle (save broth to add to soup for another day). 2. Pull skin from chicken and take meat from bones; cut meat into size size pieces. 3. Combine vinegar, sugar, remaining salt, pepper, and vegetable oil in a jar with a tight fitting lid; shake well to mix. Drizzle 1Tbsp over chicken; chill. 4. Cook macaroni in boiling salter water, following label directions; drain well. Combine with corn, celery, and 1Tbsp of dressing in a large bowl; toss to mix well; chill. Set remaining dressing aside for step 7. 5. When ready to serve, line 6 soup plates or shallow salad bowls with lettuce; Spoon macaroni mixture on top. 6. Add chopped eggs to chicken mixture; toss lightly to mix; spoon over macaroni. 7. Beat remaining dressing into mayonnaise or salad dressing. Pass parsley and dressing in small bowls. CHICKEN TETRAZZINI 8oz thin spaghetti 1/4c chopped onion 2Tbsp butter or margarine 2Tbsp flour 1 envelope instant chicken broth OR 1 chicken bouillon cube 1tsp salt 1tsp dry mustard 1/2tsp pepper 1 large can (12 oz) evaporated milk 1 can (3 or 4oz) sliced mushrooms 2 pimientos, diced 3c diced cooked chicken 4oz grated sharp Cheddar cheese 1/4c grated Parmesan cheese 1.Cook spaghetti following label directions; drain; place in buttered 2qt shallow baking dish. 2. While spaghetti cooks, sauté onion in butter or margarine until soft in a large saucepan. Remove from heat; blend in flour, instant broth or bouillon cube, salt, dry mustard, and pepper. Slowly stir in evaporated milk, then liquid from mushrooms plus water to make 1 1/2c. Cook, stirring constantly, until sauce thickens and boils 2 minute; stir in mushrooms and pimientos. 3. Mix 2c sauce with drained spaghetti in baking dish, making a well in center to hold the chicken mixture. 4. Combine chicken with remaining sauce; spoon into dish with spaghetti; sprinkle cheeses on top. 5. Bake in a 450 degree oven for 20 minutes, or until bubbly and golden. (If made ahead, cover lightly, cool, then chill until 30 minutes before baking. If put into oven cold, allow and additional 15 to 20 minutes of baking time) ------------------------------ TIMESTAMPS 0:00 Intro 1:03 Bird Solitaire (Cornflake Chicken for One) 7:51 Making shredded chicken 11:09 Cuckoo Clock Time! 12:10 Chicken Corn Salad 20:10 Chicken Tetrazzini 28:39 Cookbook Chat - Family Circle's Great Chicken Recipes (1968) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.