Recipes from our hearth

cups chopped celery 1 cup cooked rice cups diced cooked chicken Tbsp. lemon juice tsp. salt. cup mayonnaise cup toasted almonds 1% cups grated cheese 14 cups crushed potato chips Saute onions, peppers and celery in butter until tender, Stir in chicken, lemon juice and salt. Cover and place over low heat until hot, Remove and stir in rice, mayonnaise and almonds. Top with cheese and potato chips. Toast until brown, about 5 minutes- Mrs. Jas C. Dillon chicken breasts stewed and removed from bone can mushroom soup-diluted with 1 can chicken broth can celery soup. diluted with 1 can chicken broth cup rice uncooked pkg. corn bread stuffing stick margarine Mix stuffing with margarine. Arrange ¥% of stuffing mix in bottom of casserole dish. Place % of chicken on top,pour over celery soup. Sprinkle 1 cup of rice over chicken. Then the rest of chicken, mushroom soup and top with remaining stuffing. Bake 45 minutes at 325 degrees. Cover with foil the first 35 minutes, then remove foil and bake the last 10 minutes uncovered. Ila Brewer % cup onion chopped l cup celery chopped % cup green peppers 2 Tbsp.butter chopped 2 cups cooked chicken 1 can mushroom soup 1 can chicken broth l large jar pimentos 1 8 oz. pkg. spaghetti, cut up cooked and drained 4hard boiled eggs, chopped Grated cheese(8 oz. Velveeta) Saute onion, celery and pepper in butter until tender. Mix with chicken, soup, broth, pimento, spaghetti and eggs. Place in large casserole. Sprinkle cheese over top. Bake for 30 or 40 minutes at 350 degrees. Serves 8 to 10 people. Mrs. Norman Highfill can cream of chicken soup can cream of mushroom soup can cream of celery soup 1 soup can of water 1% cups of rice (not instant) 1 small onion chicken- as many pieces as desired 1 stick of margarine me Mix all but last 2 ingredients together and place in large casserole. Submerge chicken halfway into mixture. Place margarine, salt and pepper on top and bake at 350 degrees for 2 hours. Virginia Snyder CHICKEN NOODLE CASSEROLE Boil baking hen with 2 whole onions and 2 ribs of celery. Cool and take off the bone and cut up. Cook a 1 lb. bag of small size noodles in the chicken broth. (Noodles will take up broth) Put in baking dish in layers of cut chicken, then a layer of noodles. Use 2 cans of cream of mushroom soup on top of this. Top all with grated hoop cheese. Bake at 350 degrees 30 minutes or until cheese melts. This can be done ahead of time and frozen. Mrs. Johnny Davis CHICKEN & RICE CASSEROLE 4 chicken breasts 1 can mushroom soup 1 small jar pimentoes % cup rice (uncooked) % can mushrooms (chopped 1 cup slivered almonds or use ends and pieces) Cook chicken breasts until tender and remove all bones. Tear meat into small pieces. Put in 9 inch or equal casserole dish. Add remaining ingredients and stir well. Add 1 soup can water. Bake in 350 degrees F oven, covered for 30 minutes; uncover and bake for 30 minutes more. Peggy Everhart Sumner CHICKEN MARENGO % cup flour l “tsp. salt freshly ground pepper 1 tsp. dried tarragon one 3 lb. chicken, cut into % cup cooking or olive serving pieces oil 4 Tbsp. butter 1 cup dry white 1 16 oz. can tomatoes cooking wine 1 clove garlic, peeled & minced 4 oz. sliced mushrooms minced parsley Mix flour, salt, pepper and tarragon together. Pour into a plastic bag. Add the dried chicken pieces and Shake well to coat with the seasoned flour. Lift from the bag and shake off any excess. Set aside remaining flour until later. In a large skillet, heat the oil and butter. When hot, add the chicken and brown on