Saturday, October 8, 2011

Grandma's Chicken Recipes: Casserole, Pie, or Grilled Options

I know, I know. Yes, for someone who hates chicken, I sure do share a lot of chicken recipes! But chicken is a favorite among my children and grandchildren and you know grandma's aim is to please those grandchildren! Today I am sharing some of their favorites; Picnic Potato Chip Chicken, Chicken Pie, and Butter Grilled Chicken Breasts.

1 large frying chicken, cut-up
2 sticks butter or margarine
1 large package potato chips

Melt butter in a shallow dish. Crush the potato chips into fine crumbs. Dip each piece of chicken into the melted butter then roll in the potato chip crumbs. Place on a cookie sheet and bake in a 350 degree preheated oven for one hour and twenty minutes. Bake uncovered.

Note: Since most of my grandchildren only like the white meat, I have updated this recipe over the years and now I use the skinless boneless chicken breasts and cut the baking time back considerably. This recipe keeps the chicken moist and bake only until the chicken juices run clear when pierced with a fork.

This recipe is one my mother got from a can of Hunt's Tomato Sauce when I was a child in the 1950s. It quickly became a family favorite (for everyone except me!). Canned biscuits were really coming in to popularity at that time also.

1 1-lb can chicken in gravy OR 1 10-oz can chicken a la king
1 8-oz can Hunt's Tomato Sauce
2 tablespoon instant minced onion
1/2 teaspoon rosemary, crushed
1 8-oz can peas, drained
1 3-oz can mushrooms, drained
1 5-oz can boned chicken, diced
1 pkg. refrigerated biscuits

Mix together all ingredients except biscuits. Heat and pour into 1 1/2 quart casserole. cut biscuits in half and arrange on top of chicken mixture. Bake at 425 degrees for 20 minutes. 4 to 5 servings.

Note: At the bottom of the recipe is the following notation: "Hunt's Tomato Sauce is so easy to use! Just cook it into stews, soups, spaghetti, rice, meat loaf, eggs, fish, vegetables, gravies. Perfect for leftovers."

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cover with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.


For more of Linda's old-fashion recipe collection visit her blog at For her recipes slow cooker/crock pot recipes visit her blog at

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