ORIENTAL CHICKEN RECIPE

1/2 c. butter
1/2 c. flour
1 tbsp. salt
1 c. cream
3 c. milk
2 c. chicken stock
2 c. cubed chicken
1/2 c. sauteed sliced mushrooms
1/2 c. blanched almonds
1 c. sliced water chestnuts
1/4 c. pimento strips
1/4 c. sherry

Melt butter in top of double boiler, add flour and salt, cook until bubbly - add cream, milk and chicken stock, stirring until smooth.  Cook over hot water for 30 minutes.  Just before serving, add the remaining ingredients and heat thoroughly.  Serve over souffle, rice, or cheese shell. 

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CHICKEN CASSEROLE

2 chicken breasts, cooked and shredded
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted

Butter 9 x 13 inch cake pan.  Mix 3/4 bag dressing, chicken, soups and eggs.  Put in dish.  Drizzle with butter and sprinkle with remaining dressing. Bake at 325 degrees for about 40 minutes. 

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HONEY GLAZED CHICKEN  (LOWFAT)

1 tbsp. ginger
1/4 c. low-sodium soy sauce
1/2 c. sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts

 Mix together ginger, soy sauce, sherry, onion and honey.  Pour on one side of chicken and broil 5 minutes.  Turn and pour remaining ingredients on other side of chicken.  Broil for 3-5 minutes longer. 

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PINEAPPLE GLAZED CHICKEN

4 chicken breasts, skinned and deboned
1 (15 oz.) can chunk pineapple
Scallions to top the meat
Salt and pepper
2 tbsp. margarine
1/4 c. packed brown sugar

Salt and pepper chicken breasts, brown in margarine over medium heat.  When brown add pineapple and sugar.  
Continue cooking until liquid is thickened and forms a sauce.  Serve - scant scallions over meat.