Yogurt Baked Chicken and Chicken Casserole: Mom’s recipes for dinner or a potluck

My recipe boxes are full of these vintage chicken recipes but here are two that might be found in any woman’s recipe box from the 1980s. You don’t have to be a mom to enjoy these. Both can be started the night before.

These 1980s cooks were no strangers to the taste of curry, coriander, soy sauce, chili powder or green chilies.

Yogurt Baked Chicken

August 16, 1980

Note on recipe card: Good

• 1 frying chicken (3 to 4 pounds) cut-up or substitute with chicken breasts
• 2 cartons (8 ounces each) plain yogurt
• 1 ½ teaspoons coriander (or cumin)
• 2 tablespoons lemon juice
• ¼ teaspoon curry powder
• 2 tablespoons soy sauce
• ¼ teaspoon pepper

Combine yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a 3-quart rectangular baking dish. Reserve ½ cup for basting. Turn chicken in sauce to coat all sides. Cover and marinate several hours or overnight in refrigerator (plastic freezer bags work well).

Bake chicken in *sauce uncovered at 375 degrees until tender, about 55 minutes. Baste frequently with sauce. Serve chicken pieces in yogurt mixture.

*Notes: To prevent contamination or illness, meats and poultry should never be cooked in marinade. For this recipe, it is best to drain the marinade and discard it. Breading the chicken lightly, before baking, will help keep the chicken moist or use the ½ cup reserved sauce to baste the chicken during cooking.

Gold Medal Flour

1970

Meats and fish are of high nutritive value due to their large protein content. Also, when properly prepared, they furnish our bodies with valuable fats, viamines and mineral salts.

Remember to clean all surfaces that come in contact with poultry. Better yet use a separate cutting surface for chicken.

Chicken Casserole from Iva

February 1982

• 6 whole chicken breasts
• 1 can cream of chicken soup
• 1 large can Ortega chili peppers, seeded & cut in half
• 2 cans cream of mushroom soup
• ½ teaspoon red chili powder
• 1 onion chopped
• Salt and pepper to taste
• ½ – 1 cup milk
• 1 pound sharp Tillamook cheese, grated
• 1 package 8-10 corn tortillas (flour tortillas work too)

Wrap chicken in foil and bake for I hour at 400 degrees. Cool and cut into large chunks. Mix together soups, onion and milk for a sauce. In a 9×13 pan layer half of the tortillas (cut into quarters) and overlapped. Layer chicken, chili strips, sauce, and cheese. Repeat. *Start with a little sauce on the bottom of the pan.

You will have 2 to 3 layers and on top of the last layer, add cheese. Cover with foil and refrigerate for 24 hours. Bake at 300 degrees for 1 hour, with foil left on pan.

Kitchen Hints:

Best of Helpful Kitchen Hints, 1980

Defrost chicken by soaking in cold water that has been heavily salted. Meat will be pure white and flavorful.

1003 Household Hints, edited by Michael Gore, 1948.

Use rendered chicken fat for making biscuits to serve with chicken dishes or on chicken pie. It saves bought shortening and adds delicious flavor. Use it, too, in cream sauces to serve with vegetables or meats where chicken flavor will count.

Teacher quote, “I’ve only been teaching for 20 years and think I know something about teaching. The fad now is teaching teachers how to teach. The inservices are usually tied to new curriculum packages that will solve all our education problems, that is, until another program comes along.”