Chicken Jumble Recipes

Steps:

• Mix thoroughly all ingredients except glaze.
• If dough is soft, cover and chill.
• Heat oven to 375 degrees.
• Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
• Bake 10 minutes or until almost no imprint remains when touched with finger.
• Immediately remove from baking sheet; cool.
• Spread with Browned Butter Glaze.
• Browned Butter Glaze: Heat ½ cup butter or margarine over low heat until golden brown.
• Remove from heat; blend in 2 cups confectioners' sugar and 1 teaspoon vanilla.
• Stir in 2 - 4 tablespoons hot water until spreading consistency.

Steps:

• Preheat oven to 350°F.
• In a bowl beat butter and sugars until light and fluffy; add egg.
• Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
• Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
• Bake 13-15 minutes
• Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
• Store in tightly covered container.

Steps:

• Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
• Bring gently to the boil, stirring continuously until the sauce thickens.
• Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
• To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
• Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
• For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
• Good with sprouts and roast potatoes