APRICOT CHICKEN

APRICOT CHICKEN

3 - 4 lbs. chicken parts

1 (10 oz.) jar apricot preserves

1 (8 oz.) bottle Kraft Creamy French Dressing

1 pkg. Knorr's Onion Soup Mix

Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.

SCALLOPED CHICKEN

SCALLOPED CHICKEN

1/2 loaf white bread cubed

1 1/2 c. cracker crumbs, divided

3 c. chicken broth

3 eggs, lightly beaten

1 tsp. salt

3/4 c. diced celery

2 tbsp. chopped onion

3 c. cubed cooked chicken

1 can (8 oz.) sliced mushrooms, drained

1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

CHICKEN WALNUT

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.

TURKEY DIVAN

TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli

4 lg. slices cooked turkey or chicken

1 can cream of chicken or celery soup 1/3 c. milk

1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.

RUSSIAN CHICKEN

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.