CHIKCASS.TXT                                                     D-9



                         CHICKEN CASSEROLE

  1 stewing hen or 6 - 8 breasts,    1 stick margarine, melted
    cooked and deboned               1 cup long grain rice
  1 cup beef broth                   1 can cream of onion or cream of
  1 6 oz jar sliced mushrooms          celery soup
  1 can sliced water chestnuts       1 lg or 2 small pks frozen broccoli
  1 8 oz pk grated cheese               cooked
  1/2 cup chicken broth (from        1/2 cup milk
    cooking chicken or canned)       1 can cream of chicken soup

 1. In a 9 X 13 X 2 inch baking dish, combine margarine, rice, beef
    broth and cream of onion (or cream of celery) soup.

 2. Cover and bake in 325 oven for 1 hour.  Remove from oven and stir up
    the rice mix.

 3. On top of the rice mix, layer the chicken, then mushrooms, then
    water chestnuts, then broccoli, then cheese.

 4. In a saucepan, heat the cream of chicken soup, chicken broth, and
    milk.  Pour over the top of the casserole and place back in the
    oven until heated thoroughly.


 CHKNTATO.TXT



                     CHICKEN POTATO ROAST

  2 1/2 - 3 lb whole fryer           1 medium apple cut in fourths
  1 med onion cut in fourths         2 large cloves garlic cut in fourths
  8 medium potatoes                  1/2 cup margarine, melted
  1 tsp thyme                        1 tsp paprika
  1/2 tsp salt

 1. Fold wings of chicken across back with tips touching.  Place apple,
    onion, and garlic in body cavity.  Tie legs to tail and place,
    breast side up, on a rack in a shallow roasting pan.

 2. Wash potatoes, cut crossways into 1/4 inch slices about 3/4 of the
    way through the potatoes.  Place on the rack around the chicken.

 3. Mix margarine, thyme, paprika, and salt.  Brush mix over chicken and
    potatoes.

 4. Roast, uncovered in a 375 degree oven, brushing chicken and potatoes
    every 30 minutes for 1 3/4 - 2 hours or until the thickest parts of
    the chicken and the potatoes are tender.