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.

Ingredients:

• 2 cans cream of potato soup
• 1 (16 oz.) can Veg-All or canned vegetables (drained)
• 2 cups chicken (cooked and cut small)
• ½ cup milk
• ½ tsp. thyme
• ½ tsp. black pepper
• 2 (9 inch) frozen pie crust

Preparation:

Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375° F (190° C) for 40 minutes. Cool for 10 minute before serving.

Ingredients:

• 12 chicken breast halves (skinned)
• 1 tsp. salt
• 2 (10 oz.) pkg. frozen chopped spinach
• 1 cup diced onions
• 1 Tbsp. butter or margarine (melted)
• 1 can cream of chicken soup
• ¾ cup milk
• 3 (4 oz.) cans of diced green chiles (drained)
• 3 (8 oz.) containers sour cream
• 3 cups shredded Monterey Jack cheese
• 16 flour tortillas

Preparation:

Place chicken in a Dutch oven; add salt and water to coveer. Bring to boil; cover, reduce heat, and simmer for 40 minutes or until tender. Remove chicken; let cool slightly. Bone chicken; dice and set aside.

Cook spinach according to package directions; drain well and reserve 1 cup spinach broth. Set aside. Sauté onion in butter in Dutch oven until tender. Stir in spinach and chicken; set aside.

Cobmine soup, reserved spinach broth, milk, green chiles, sour cream and half cheese in a bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.

Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and plac,e, seam-side down, into 2 lightly greased 13x13x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake, uncovered at 350° F (175º C) for 25 minutes. Sprinkle with remaining cheese; bake for an additional 5 minutes. Yields 4 to 6 servings per casserole.

Ingredients:

• Boneless, skinned chicken breasts
• ½ cup soy sauce
• ½ cup white wine
• 1 cup water
• 1 Squeeze of lemon juice
• Minced garlic or garlic powder (optional)

Preparation:

Mix together and marinate in refrigerator for several hours - overnight is best. Grill until done

Ingredients:

• 2 cups tomato sauce
• 1 cup orange juice
• 4 tsp. onion powder
• 2 tsp. cinnamon
• 2 tsp. garlic powder
• 2 tsp. red pepper, crushed
• 2 ½ lb. chicken breasts (boned and skinned)

Preparation:

Combine and marinate overnight in refrigerator. Grill for about 3 minuted on each side.

Ingredients:

• 3 lg. onions (chopped)
• 1/4 tsp. pepper
• 3 tbs. shortening
• 1/4 tsp. thyme
• 2 lbs. stew beef
• 2 c. boiling water
• 3 tbs. flour
• 2 tbs. vinegar
• 2 tsp. salt
• 1 tbs. catsup

Preparation:

Fry onion slowly in melted shortening until brown. Cut beef into serving pieces. Add to pan. Increase heat and brown meat on both sides. Mix flour with seasonings and sprinkle over meat. Add water vinegar and catsup. Cover and simmer until meat is tender. ( about 2 hrs.) Serve on platter with a border of parsleyed rice. Add a little chopped parsley to cooked rice and toss lightly to blend.

Makes about 6 servings

Ingredients:

• 2 lbs. beef round steak (cut for stew)
• 2 c. sliced carrots
• 1 c. sliced celery
• 2 med. onions, (sliced)
• 1 5 oz. can water chestnuts (drained and sliced)
• 1 6 oz. can sliced mushrooms
• 3 tbs. flour
• 1 tbs. sugar
• 1 tbs. salt
• 1 16 oz. can whole tomatoes
• 1 c. Burgundy

Preparation:

In roasting pan or dutch oven mix meat, carrots, celery, onion, water, chestnuts and mushrooms. Mix flour, sugar and salt, stir in meat mixture. Stir in tomatoes and burgundy. Cover and bake at 325° F / 170° C for 4 hours or until meat is tender.

( 1 c. beef broth can be substituted for the burgundy)