Chicken Recipes

Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue
Eggscape



MEXICAN MICROWAVE CHICKEN CASSEROLE
Leftover Mexican Chicken Casserole makes a fast and
delicious taco filling. Shred chicken, reheat in sauce and
serve with shredded lettuce and cheese and a dollop of sour
cream.

2 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
1 clove garlic, minced
1 can (14.5 ounces) tomato sauce
2 tablespoons flour
1 teaspoon salt or to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1 chicken cut in serving pieces
1 can (17-ounces) corn, drained

In 3 to 5-quart microwave-safe utensil, combine butter,
onion, pepper and garlic. Cover with plastic wrap;
microwave at HIGH (100% power) 3 to 5 minutes or until
onion and pepper are tender. Stir in tomato sauce, flour,
salt, cumin, oregano and pepper.

Place chicken pieces, bone side up with meatier portions
toward outside of utensil, on top of mixture. Cover with
wax paper; microwave at HIGH 5 minutes. Reduce power to
MEDIUM-HIGH (70% power) and cook 10 minutes per pound.

Halfway through cooking time, turn chicken pieces over; re-
cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes. Remove chicken pieces to
serving dish; cover. Add corn to sauce in utensil; cover
with plastic wrap. Microwave at HIGH 2 minutes. To serve,
pour sauce over chicken.

Chicken Recipes
Chicken Recipes