CHICKEN YUM YUM

CHICKEN YUM YUM

• 1/2 pt. sour cream
• 8 chicken breasts boned
• 8 slices ham
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.

ORIENTAL CHICKEN

ORIENTAL CHICKEN

• 1 chicken breast, quarter, cut into slivers
• 1/2 c. onion, sliced
• 1/2 c. carrots, sliced
• 1/2 c. mushrooms, sliced
• 1 tbsp. peanut oil
• 1 garlic clove
• 2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

CHICKEN A LA KING

• 1/4 c. chopped onion
• 2 tbsp. chopped green pepper
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked, cubed, chicken or turkey
• 2 tbsp. diced pimiento
• Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.