Hot Chicken Salad

3 hard-boiled eggs
salt & pepper
2 tsp grated onion
¾ cup mayonnaise
1 tsp lemon juice
2-½ cups cubed, cooked chicken
1 cup diced celery
1 cup crushed potato chips
½ cup toasted chopped almonds
1 can cream of mushroom soup, undiluted
*Mix lightly and bake in a buttered baking dish at 325 degrees for one hour.

King's Food Host Cream of Chicken Soup

Cook 2 cups rice, celery, and onion. When done add can boned chicken and juice. Make white sauce with butter, flour and milk. Add 2-3 Tbsp chicken soup base. Mix broth, season with white pepper.

Chicken Cacciatore

3 Tbsp oil
3 pounds chicken pieces
1 cup chopped onion
2/3 cup green pepper, chopped (optional)
2 cloves garlic, minced
2-14 ounce cans diced tomatoes
15 ounce can tomato sauce
1-½ tsp salt
¼ tsp pepper
½ tsp allspice
2 bay leaves
½ tsp thyme
2 tbsp brown sugar
1/8 tsp cayenne pepper
*Brown chicken in oil. Remove from pan. Add onion, green pepper and garlic, browning lightly. Add remainder of ingredients, replace chicken. Simmer uncovered for one hour, turning after thirty minutes. Serve sauce over cooked fettuccine or ziti noodles.

Chicken & Almonds with Oyster Sauce

¾ pound boneless, skinless chicken breasts
2 Tbsp peanut oil
¼ cup slivered almonds (I love them so I always use more)
¼ cup chopped green onion
1 cup frozen peas
bottled oyster sauce
white rice
*Heat oil in a large skillet or wok over medium heat. Toast almonds, stirring continuously. Remove from pan and set aside. Increase heat to medium-high. Cook chicken until browned; set aside. Cook peas until warmed; set aside. Sauté onions until tender; set aside. Return chicken, almonds and vegetables to pan and douse with oyster sauce. I like it juicy but be careful because the sauce is salty. Cook and stir until heated through. Serve over rice.

Cinderella Fantasy Crepes

Crepes:
3 Eggs, beaten
2/3 cup flour
½ tsp salt
1 cup milk
*Combine ingredients, beat until smooth, let stand 30 minutes. Pour ¼ cup batter onto hot lightly greased 8" skillet. Cook until underside is lightly browned.
Filling:
¼ cup margarine
¼ cup green onions, sliced
2 cup mushrooms, sliced
3 Tbsp flour
½ tsp salt
dash of pepper
1 cup milk
2-½ cups (10 oz) shredded cheddar cheese, divided
1-½ cups chopped cooked chicken
*Preheat oven to 350˚. Sauté veggies in margarine. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until thickened. Add 1½ cups of the cheese, stir until melted. Stir in chicken. Fill each crepe with 1/4 Cup filling, roll up and arrange in 9x13" baking dish. Bake for 20 minutes. Top with remaining cheese, continue baking until cheese is melted.