Gooseberry Patch Swiss Chicken Recipes

GOOSEBERRY PATCH SWISS CHICKEN

Steps:

• Preheat oven to 325.
• Place chicken in a lightly greased 13x9" pan.
• Sprinkle with croutons, celery, onion, cheese and almonds.
• Add salt and pepper to taste; set aside.
• Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
• Cover and bake for 50 minutes.
• Uncover and bake an additional 10 minutes.
• Let stand 5-10 minutes before serving.
• NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.

SIMPLE VELVET CHICKEN (GOOSEBERRY PATCH)

Steps:

• Preheat oven to 350.
• Combine chicken, soup and sour cream and spread in a greased 13x9" baking dish.
• Pour melted margarine over the top.
• Sprinkle with shredded cheese, then crushed crackers.
• Bake for 20 minutes.

AUSSIE SWISS CHICKEN

Steps:

• Dust chicken breasts with the seasoned flour.
• Heat the butter in frying pan; add crushed garlic and chicken; saute gently until chicken is lightly golden brown.
• Add wine; bring to the boil.
• Reduce heat; simmer covered 20 minutes or until chicken is tender; remove chicken from the pan.
• Trim ham and cheese to approximately same size as chicken.
• Put a slice of ham on each chicken fillet, then top with cheese.
• Put on a heatproof serving dish.
• Cook in a moderate oven, uncovered, for 10 minutes or until the cheese has melted.
• While chicken is in oven, bring liquid to the boil; boil uncovered until approximately a half a cup of liquid remains in pan.
• Reduce heat, add cream, chopped shallots and mustard; stir until combined.
• Season with salt and pepper.
• Pour sauce over chicken.

GOOSEBERRY PATCH'S CHICKEN ITALIANO

Steps:

• Place chicken in a large plastic ziploc bag. Pour salad dressing over chicken; seal bag and refrigerate overnight. Combine bread crumbs with remaining ingredients in a shallow bowl. Shake excess dressing off chicken; roll in bread crumb mixture. Arrange chicken in a baking pan sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear when pierced.

SWISS CHICKEN & STUFFING

Steps:

• Arrange chicken in 2-quart casserole dish. Place one slice of cheese on each piece of chicken. Combine soup and water spoon evenly over chicken. Sprinkle stuffing mix over the top drizzle with melted butter. Bake, uncovered, at 350 degrees for 35 minutes. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

COUNTRY PORK 'N' SAUERKRAUT

Steps:

• In a Dutch oven, cook ribs and onion in oil until ribs are browned and onion is tender. Remove from the heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350° for 1-1/2 to 2 hours or until ribs are tender.© Copyright Reiman Publications, 1993-1997

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)

Steps:

• Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
• Cover & cook on low for 8 hours.
• An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

STUFFED CROWN ROAST OF PORK

Steps:

• Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350° for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until browned drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage mix well. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.© Copyright Reiman Publications, 1993-1997