RUSSIAN CHICKEN

1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350
degrees for 1 hour.

CHICKEN WALNUT

1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice

Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one quarter cup apple juice. Pour liquid over browned chicken.

Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.

APRICOT CHICKEN

3 - 4 lbs. chicken parts
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French Dressing
1 pkg. Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve
with rice.

CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep
casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown.

CHICKEN SHERRY

6 chicken breasts, boned
3/4 c. olive oil
1 stick butter or margarine
1/4 bunch parsley
1 onion, chopped
2 c. beef consommé
3/4 c. tomato juice
1/2 c. dry sherry
4 tbsp. flour
Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to
oil and butter and add remaining ingredients. Cook a few minutes and pour over
chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 2 hours. If
freezing (sauce is better after frozen for a week), bake for only 1/2 hour. Defrost all day
when serving, and bake for the remaining 1 1/2 hours at 325 degrees.

SOUR CREAM CHICKEN CASSEROLE

3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13
inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.

CHICKEN SALAD CASSEROLE

2 c. chopped cooked chicken
1 c. chopped celery
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced diced water chestnuts
1/2 c. slivered almonds
4 tbsp. butter
1 c. crushed corn flakes
Mix all ingredients except butter and corn flakes.
Place in ungreased 13 x 9 x 2 inch casserole.
Melt butter and mix with corn flakes. Spread over
casserole and bake at 350 degrees for 45 minutes.
All ingredients may be mixed ahead except corn flakes
and butter. This should be put on just before baking.
Casserole should be eaten as soon as baked.