CHICKEN WITH RICE

CHICKEN WITH RICE

• 3 to 3 1/2 lbs. chicken, cut into serving pieces
• 1/4 c. butter or margarine
• 1 1/2 c. instant rice
• 1 (10 1/2 oz.) can condensed cream of chicken soup
• 1 c. water
• 1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

CHICKEN POT PIE

CHICKEN POT PIE

• 3 lb. chicken
• 1 can French onion soup
• 1 lg. carrot
• 1 lg. celery
• Flour to thicken gravy
• Water
• 1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

CHICKEN DIVAN

CHICKEN DIVAN

• 3 or 4 deboned chicken breasts
• 2 cans cream of chicken soup
• 1 tsp. lemon juice
• 1 c. sharp American cheese, shredded
• 2 (10 oz.) pkgs. frozen broccoli
• 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
• 1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.