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  • 4 c. Cooked diced chicken
  • 3 Hard boiled eggs, diced
  • 4 c. cooked rice
  • 2 tsp. Salt
  • 2 T. Lemon juice
  • 3 c. Celery, diced
  • 2 sm. Onions, diced
  • 2.c Mayonnaise
  • 4 c. Mushroom soup

Mix chicken, eggs, rice, salt, lemon juice, celery, onions, mayonnaise and soup. Pour into a 9 x 12 inch pan, top with buttered crumbs or potato chips. Refrigerate over night. Remove 1 hour before baking. Bake in 350 degree oven for 40 minutes. Yields: 20 servings.

Notes: This recipe can be made with turkey. Fact: 1/3 cup of raw rice make 1 cup of cooked rice.

Contributor: Ruth Miller – Lin’s Aunt


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Serves 8

  • 1 cup low Carb bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup shredded Fly Creek Cider Mill Cave-aged Cheddar cheese
  • 1/2 cup unsalted butter, melted
  • Kosher salt and fresh ground pepper
  • 8 skinless, boneless chicken breast halves

Preheat oven to 350 degrees

Gourmet Food BasketsIn a medium bowl, mix the bread crumbs, Parmesan cheese and ½ cup of Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the bread crumb mixture. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle salt and grind the pepper over the dish. Bake in the preheated oven for 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Kitchen note: Sprinkle with fresh chopped parsley, basil or oregano and add a little extra shredded cheddar before serving!


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  • 4 chicken breasts, skin on
  • 1 cup apple cider
  • 1/2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

Gourmet Food BasketsCombine the cider, syrup, lemon juice, seasoning – marinate the chicken breasts for at least 1 hour. Remove the breasts from the marinade. Season with salt and pepper and place on prepared grill. Grill, turning occasionally, for about 20 minutes or until cooked through and nicely glazed. While the chicken is grilling, cook the marinade over low heat until syrupy. Pour it over the grilled chicken and serve.


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