COMPANY CHICKEN CASSEROLE
Cut up chicken- this will be enough sauce for two
1 pkg. Lipton dry onion soup mix
1 8 oz. bottle Russian or Catalina French salad dressing
1 10 oz. jar apricot preserves.
Mix together salad dressing, preserves, and soup mix.
Place chicken in a baking pan, in one layer. Pour sauce
over chicken. Cover with foil and bake at 350* for approx.
1 hour. Uncover for a few minutes to let chicken brown.
(If I have time, I prepare this the day before and allow the
chicken to marinate, but it's good either way.)

VEGETABLE CASSEROLE
1 can white shoe peg corn, drained
1 can French-style green beans, drained
1.2 C. chopped celery
1/2 c. chopped onion
1.4 C. chopped green pepper
1/2 C. sharp cheese, gated
1/2 C. sour cream
1 can chopped water chestnuts
Salt
Pepper
1 can cream of celery soup
Mix all ingredients and pour in a greased casserole dish.
Top with the following: 1/2 box cheese Ritz crackers,
crushed 1/2 stick melted margarine or butter. Mix
crackers with melted butter. Place on top of casserole
and bake at 350* for 40 minutes.

Chicken And Dumplings Casserole
Vegetable cooking spray
1/2 cup milk
2 tablespoons vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless skinless chicken breast halves -- uncooked
1 medium onion -- finely chopped
2 stalks celery -- coarsely chopped
1 10 oz. pkg. frozen sliced carrots
1/2 teaspoon dried sage -- crushed
1/4 teaspoon ground pepper
2 cans {13 3/4 oz. each} chicken broth
* Preheat oven to 325 degrees.
* Coat a 2 1/2-quart casserole with cooking spray.
* In a medium bowl, combine milk and oil. Gradually
stir in flour, baking powder, and salt. Mix well into a
dough consistency and set aside.
* Place chicken breasts in bottom of casserole. Cover
chicken with onion, celery, and carrots. Evenly sprinkle
sage and pepper over vegetables; pour broth over dish.
* Using the dough mixture, form 2-inch balls and drop
into casserole.
* Cover tightly and bake for 1 1/2 hours.
Cindy
Texas