Ingredients:

• 2½ to 3 lb. chicken thighs
• ¼ cup shortening
• ½ cup flour
• 2 cups thin onion rings
• 1 cup chopped green peppers
• 3 cloves garlic
• 1 (16 oz.) can tomoatoes (drained)
• 1 (8 oz.) can tomato sauce
• 1 (3 oz.) can sliced mushrooms (drained)
• 1 tsp. salt
• ½ tsp. oregano

Preparation:

Melt shortening in large skillet. Coat chicken with flour and cook over medium heat for 15 to 20 minutes (until light brown). Remove chicken and set aside.

Add onion, green pepper, and garlic to skillet. Stir and cook over medium heat until tender. Stir in remaining ingredients. Add chicken. Cover tightly. Simmer for 30 to 40 minutes or until thickest pieces are tender. 

Ingredients:

• 3 Tbsp. green onion
• 8 Tbsp. butter
• 2 cups minced, cooked chicken
• 6 Tbsp. sherry
• 5 Tbsp. flour
• 2 egg yolks
• 2 cups hot milk
• ¼ tsp. salt
• ⅛ tsp. white pepper
• ½ cup shredded Swiss cheese
• ½ cup mushrooms (sautéed)

Preparation:

Sauté green onion in half the butter until soft. Add chicken; stir over low heat for 2 minutes. Add wine; raise and cook rapidly, stirring constantly, until liquid is almost evaporated. Set aside.

In saucepan, melt remaining butter. Stir in flour; add hot milk and stir rapidly over medium heat until sauce is smooth and thick. Add salt and pepper. Combine egg yolks and cream; stir gradually into sauce. Reduce heat; stir and cook for 1 minute.

Mix half the sauce with the chicken for filling; add mushrooms. Place a large spoonful of filling on lower third of each crepe and roll into cylinders. Arrange rolled crepes side by side in buttered, shallow baking pan, seam side down.

Cover with remaining sauce and sprinkle with cheese. Bake in preheated 375° F (187° C) oven for 10 to 12 minutes or until cheese is melted and sauce is bubbly. Makes enough filling for 20 crepes. 

Ingredients:

• 1 qt. orange juice
• 10 whole cloves
• 1 jar cinnamon sticks
• 1 lb. white sugar
• 1 jar honey

Preparation:

Heat together all ingredients, except honey, in saucepan until hot, but not boiling. Add honey, then stir well to blend.

Ingredients:

• 5 chicken breasts
• 1 (8 oz.) bottle Russian salad dressing
• 2 Pkg. Lipton dry onion soup mix
• 1 (8 oz.) jar apricot preserves

Preparation:

 Place chicken in greased baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 300° F (150° C) for 2 hours.

Ingredients:

• 1 Chicken (cut up)
• ½ cup sour cream
• 1 can mushroom soup
• 1 pkg. onion mix soup
• Chow Mein Noodles

Preparation:

Mix sour cream, soup and soup mix. Pour over chicken pieces in baking dish. Top with noodles. Cook at 375° F (18 for 1 hour, uncovered.

Ingredients:

• 4 chicken breasts (cooked)
• 2 pkg. frozen broccoli
• ½ cup shredded sharp cheese
• 1 cup mayonnaise
• 1 tsp. lemon juice
• ¾ tsp. curry powder
• 2 cans cream of chicken soup
• Chinese noodles

Preparation:

Mix mayonnaise, lemon juice, and curry in a dish. Place broccoli in buttered casserole dish; top with chicken, sauce, cheese and Chinese noodles. Bake at 350° F (175° C) for 30 minutes.

Ingredients:

• 4 to 6 pieces cooked chicken
• 10 to 12 pieces flour tortillas
• 1 large carton sour cream
• 1 can green chiles (diced)
• 1 can cream of mushroom soup
• 2 Tbsp. dehydrated onions
• Grated Cheddar cheese

Preparation:

Combine sour cream and soup. Add half of the mixture to chicken, onion, and green chilies. Roll this into flour tortillas. Top with the other half of the sour cream mixture. Top with grated Cheddar cheese. Bake at 350° F (175° C) for 25 to 30 minutes.

Ingredients:

• 4 cups cooked chicken (cut up chunks)
• 2 Tbsp. lemon juice
• ⅔ cup mayonnaise
• 1 tsp. salt
• ½ tsp.monosodium gutamate
• 1 cup grated cheese
• 2 cups chopped celery
• 4 hard cooked eggs (sliced)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 Tbsp. onion (finely minced)
• 2 pimentos (cut fine)
• 1 - 1½ cup crushed crushed potato chips
• ¼ cup almond chips

Preparation:

Combine all ingredients, except chees, potato chips, and almonds. Place in large rectagular dish. Top with cheese, potato chiups and almonds. Let stand overnight in refrigerator. Bake at 400° F (200° C) for 20 minutes. Serves 8. Good served with rice.

Ingredients:

• Cooked chicken (cut into bite-sized pieces)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can peas (drained)
• ¼ lb. butter
• 14 oz. milk
• 1 box Stove Top stuffing

Preparation:

Mix all but the stuffing together and place in a casserole dish. Follow Stove Top cook instructions and place the stuffing on top of casserole. Bake at 350° F (175 C°) for 30 - 40 minutes or until bubbly.

Ingredients:

• 8 boned chicken breasts (skinless)
• Sliced mushrooms
• 2 cans cream of mushroom soup
• 7 oz. white wine
• 2 cups sour cream
• Parpika

Preparations:

Place chicken breasts in baking dish. Cover with sliced mushrooms. Mix cream of mushroom soup, white wine, and sour cream. Pour over chicken. Sprinke with paprika. Bake at 350° F (175° C) for 1 hour.