CRUNCHY CHICKEN CASSEROLE RECIPE

2 cans boned chicken, drained
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds

 Mix and place in casserole dish.  Bake 45 minutes at 375 degrees. 

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CHICKEN IN THE GARDEN

Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine

Cut off a 40 inch pieces of aluminum foil for each dinner guest.  Fold foil in half.  Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil.  Sprinkle with Worcestershire, salt, pepper and paprika.  Dot with butter.  Fold foil.  Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals.  Turn package every 20 to 30 minutes. 

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CHICKEN  NOODLE  CASSEROLE

1 sm. pkg. egg noodles
1 can cooked chicken, drained
1 can cream of chicken soup
1 soup can milk
Butter
Bread crumbs
Salt and pepper

Cook noodles in boiling water.  Drain.  Combine soup, milk, chicken, salt and pepper in saucepan.  Bring just to a boil.  Take off heat and add to noodles in buttered casserole dish.  Sprinkle with bread crumbs.  Bake in 300 degree oven for approximately 30 minutes or until bubbly and brown. 

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SWISS  CHICKEN

1 stick margarine or butter
1/2 c. milk
10 chicken breast halves, deboned
10 slices Swiss cheese
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb dressing  mix (sm.)

Place chicken breast in large flat baking dish.  Sprinkle with salt and pepper (salt sparingly).  Place 1 slice of cheese on top of each breast.  Mix can of soup with 1/2 cup milk and pour over chicken.  Melt margarine or butter and mix with dressing mix and spread over chicken.  Bake at 325 degrees uncovered for 1 1/2 hours.