Ingredients

• 1 can campbells condensed cream of chicken soup — (10 3/4 oz)
• 1 1/2 cups finely chopped cooked chicken
• 1/4 cup fine dry bread crumbs
• 2 Tablespoons Finely Chopped Celery
• 1 Tablespoon Finely Chopped Onion
• 1/4 Teaspoon Poultry Seasoning
• 1/2 cup milk

Directions

Combine 1/3 cup soup, chicken, bread crumbs, celery, onion and 1/8 tea poultry seasoning. Mix well; shape into croquettes or patties (if mixture is difficult to handle, chill before shaping). Roll in additional bread crumbs. In skillet, brown croquettes in small amount of shortening, turning until golden on all sides. Meanwhile, in saucepan, combine remaining soup, 1/8 tea poultry seasoning and milk. Heat; stir occasionally. Serve over croquettes.

Ingredients

• 1-1/2 cups dry bread crumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons parsley flakes
• 1/2 teaspoon garlic salt
• 2 eggs, beaten
• 1 tablespoon water
• 4 tablespoons cooking oil
• 1 cup sliced mushrooms
• 1/2 cup butter
• 5-6 tablespoons lemon juice

Directions

Divide each chicken breast into 4 cutlets.
Combine bread crumbs, parmesan, parsley and garlic salt.
Mix beaten egg and water.
Dip each cutlet into egg mixture, then into crumb mixture.
Heat oil in skillet and brown cutlets on each side until golden brown.
Remove cutlets to 9×13 baking dish. You can use canned mushroom or fresh mushrooms. If using fresh mushrooms, saute them in oil “briefly”. Then spoon over chicken. If using canned mushrooms, they can just be spooned onto chicken.
In a small saucepan, melt butter with lemon juice (this can also be done in the microwave). Pour over chicken and mushrooms.
Bake at 350 for 20-25 minutes. If prepared ahead and refrigerated, cook for 30-35 minutes.

Ingredients

• 2 Cups celery, chopped
• 1/2 Cup onion, chopped
• 2 cans cream of mushroom
• 4 Cups chicken broth
• 6 eggs
• 24 slices of bread
• 4 diced potatoes
• 6 diced carrots
• 1 tsp salt
• 1 tsp pepper
• 2 Cups diced chicken

Directions

Mix all ingredients and put into greased pan. Start at 400 degrees F for 20 minutes then reduce heat to 325 for an hour and 20 minutes. Check after an hour. I had to add the extra 20 minutes.. you may have to add more or less..
Enjoy!

Ingredients

• 1 fryer (about 3 lbs) cut up
• 1 to 2 kichen spoons oil
• 2 medium onions
• 1/2 bell pepper, slivered
• 4 or 5 ears fresh corn, cut from cob

Directions

Season chicken well with salt and black pepper. Brown chicken well in oil using heavy black pot if available. Remove chicken from pot and lower fire. Add onions and pepper and wilt these-do not brown. Put chicken back in pot, cover tightly and cook slowly until chicken is tender. Add cut corn, cover and cook until corn is done (usually about 20 minutes). Correct seasonings. Serve over rice:)

Ingredients

• Boneless skinless chicken.
• Plain Yogurt.
• Bread Crumbs.
• Parmasean Cheese
• Pepper

Directions

Preheat oven to 350 degrees.
Mix Bread crumbs, cheese and pepper in a bowl.
Put yogurt in a bowl.
Cut chicken into strips.
Dip strips in yogurt.
Dip into bread crumbs.
Place on baking sheet.
Cook for 15 to 20 minutes, or until done.
Put on Hoagies and dress up how you like.