Idaho Chicken Scallop Recipes

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

IDAHO CHICKEN SCALLOP

Steps:

• 1. Melt butter in a saucepan over low heat.
• 2. Add onion and celery with leaves; cook until tender.
• 3. Blend in flour; stir in milk.
• 4. Cook, stirring constantly, until sauce thickens and comes to a boil.
• 5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.
• 6. Pare potatoes; cut in very thin slices.
• 7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.
• 8. Pour chicken sauce over potatoes; cover and bake in preheated 425 oven 1 hour, or until potatoes are tender.