CHICKEN FRIED RICE RECIPE

1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes.  Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently.  Reduce heat and add chicken with soy sauce and broth.  
Simmer, covered, for 20 to 25 minutes or until rice is tender.  Remove cover for last few minutes.  Stir in onion, green pepper and celery. 

Cook, uncovered, over medium heat until liquid is absorbed.  Push rice mixture to side of skillet and add eggs.  Cook until almost set, then blend into rice.  Stir in lettuce and serve at once. 

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CHICKEN PECAN QUICHE

 1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped

Combine first five ingredients.  Stir in oil and set aside 1/4 of mixture.  Put remaining in bottom of 9" pie plate.  
Bake 10 minutes at 350 degrees.  Combine rest of ingredients and put into crust.  Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes. 

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CHICKEN SARONNO

6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells

Cut chicken into 1" wide strips.  Sprinkle with salt, pepper, garlic powder and curry powder.  Roll strips in flour.  Heat butter or margarine in a large skillet.  Brown chicken pieces on all sides.  Add mushrooms, Amaretto di Saronno, grated rind and juice.  Simmer 5 minutes.

Mix chicken broth and cornstarch.  Stir mixture into skillet.  Stir over low heat until mixture bubbles and thickens.  Season to taste with salt, if necessary.  Spoon mixture into patty shell.  Garnish with parsley and diced tomato, if desired.  Makes 6 servings.