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Handling Chicken with Care
Chicken may also be safely thawed in cold water. Place chicken in its original
wrap or watertight plastic bag in cold water; change water often. It takes about
2 hours to thaw a whole chicken.
For
quick thawing of chicken (raw or cooked), use the microwave. Thawing time varies
according to form in which chicken is frozen (whole or parts; number of parts
frozen together). Use defrost or medium-low setting. Microwave 2 minutes; let
stand 2 minutes. Repeat if needed. Turn chicken and separate parts as it thaws,
taking care that it does not begin to cook. Defrosted chicken feels soft and
moist and is cold but not hard and stiff.
It is not recommended that either cooked or uncooked chicken be refrozen once it
has been thawed. If improperly stored or handled, quality can be affected.
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Chicken Cordon Blue Casserole
2 lbs. boneless chicken breasts
1/2 C. seasoned bread crumbs
1 egg
1/2 C. milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
10 oz. can cream of chicken soup
1 C. milk
Cut chicken into chunks. Beat egg with 1/2 milk; dip chicken in egg and milk
mixture, then into bread crumbs, coating well.
Brown in a little oil until golden. Place chunks in baking dish, add swiss
cheese and ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour
over all.
Bake about 30 minutes at 350°F. or until bubbly.
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