CHICKEN AND RICE RECIPE

3/4 c. rice
2 cans cream of chicken soup
1 pkg. Lipton cup soup cream of chicken
2 c. water
Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan.  Place chicken pieces on top and cover with foil.  Bake at 325 degrees for 90 minutes.  Remove foil and let brown 15 to 20 minutes more. 

Can be made the day before and refrigerated until you bake it. 

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CHICKEN PIPLAF

1 1/3 c. Minute Rice
1 envelope onion soup mix
1 can cream of mushroom soup
1 1/2 c. boiling water
4 tbsp. melted butter
Sprinkle pepper and salt
4 pieces chicken

Combine all ingredients in an ovenproof dish.  Brush chicken with melted butter and sprinkle with salt and pepper.  
Arrange on top of casserole mixture.  Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done.  Can be fixed ahead of time, and then baked. 

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POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot.  Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water.   Cover and cook on slow flame after first boil, for 2 hours.

Remove chicken, should be soft.  Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy. 

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 CORDON BLEU

3 whole chicken breast, split, skinned and boned
3 slices (4 oz.) Swiss cheese, cut in half
3 slices (4 oz.) boiled ham, cut in half
2 tbsp. margarine
1 can cream of chicken soup
1/4 c. milk
Chopped parsley

Flatten chicken breast.  Top each with 1/2 slice cheese, then ham.  Secure with toothpicks.  In skillet brown chicken side down in margarine or butter.  Stir in soup, milk and cover.  Cook over low heat for 20 minutes.  Stir now and then.  Top with parsley.  Serves 6. 

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MARINATED CHICKEN

1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well.  Marinate chicken for 12 to 24 hours then either grill or broil.   Makes enough for 4 to 6 pieces of chicken.