CHICKEN SPECTACULAR RECIPE

3 c. cooked chicken
1 pkg. Uncle Ben's Wild White Rice, cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for color, if desired)

Mix all ingredients.  Pour into 2 1/2 or 3 quart casserole.  Bake at 350 degrees for 25 to 30 minutes.  (To freeze, do not cook before freezing.) 

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GOURMET  CHICKEN

1 c. uncooked rice
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can cut boned breasts into sm. pieces)
Salt & pepper to taste

Place uncooked rice in bottom of 9"x12" pan.  Pour soups and water over rice.  Mix slightly.  Place chicken on top.  Cut chicken (smaller pieces) can be stirred into mix.

Bake at 325 degrees 1 hour and 15 minutes.

 When using big chicken pieces, turn when browned on one side. 

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CHICKEN  WITH  PORT

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986.  Napa Valley.

2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish

In a large skillet heat oil and butter over medium heat.  Add onions and cook, stirring frequently, until golden brown, about 5 minutes.  Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside.  Season with salt and pepper. 

Remove chicken with a slotted spatula to a platter; cover to keep warm.  Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance.  Add port and boil 1 minute, or until reduced to 1/2 cup.  Add chicken and boil 30 seconds, or until lightly thickened.  To serve chicken, cut each breast on the diagonal into 1 inch slices.  Serve with sauce; garnish with parsley.