CHICKEN & RICE CASSEROLE RECIPE

1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing  mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken breasts

Wash and drain rice.  Spread in 9 x 13 inch baking dish or 3 quart casserole.  Mix soup, Italian dressing mix and water.  Stir into rice, salt and pepper, chicken pieces.  Lay skin side up on top of rice mixture.  Cover tightly with foil and cook for 1 hour at 350 degrees.  Uncover and cook for 20 minutes longer to dry rice. 

Put casserole under broiler for a few seconds to brown chicken.  Serves 6-8.  *Cream of mushroom soup can be substituted for the cream of chicken soup. 

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SWEET  &  SOUR  CHICKEN

2 pkg. boneless chicken
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
1 c. flour
1 c. oil
Salt & pepper as desired

Heat 1 cup oil.  Wash chicken pieces and dry, salt and pepper as desired.  Roll chicken in cup of flour and deep fry until crispy.  Remove and drain.  Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes.

Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes.  Add sweet and sour sauce to contents.  Cover and allow to simmer for 15 minutes.  Serve over rice.  

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CHICKEN  BREAST  CASSEROLE

8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)

Cook chicken breast, until tender.  Remove skin and bones and cut chicken breast in half.  Mix sauce and arrange breast in a Pyrex dish.  Allow room between breasts.  Put sauce on each breast separately.  Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top.  Bake at 400 degrees for 20 minutes.