Honey Garlic Chicken with Mushrooms

 Ingredients:

2 chicken breasts (sliced thin)

1 cup mushrooms (sliced)

2 tbsp honey

2 tbsp soy sauce

3 cloves garlic (minced)

1 tbsp olive oil

1 tbsp butter

Salt & pepper to taste

Fried Brown Rice

 2 tablespoons vegetable oil, divided 

8 oz boneless, skinless cooked chicken bites 

1/2 red bell pepper chopped 

1/2 green bell pepper chopped 

1/2 cup green onion, chopped

4 cloves minced garlic

3 cups cooked rice 

2 tablespoons light soy sauce 

1 tablespoon rice vinegar 

1 cup frozen peas, thawed 

1 can water chestnuts, drained

Directions 

1. Heat 1 tablespoon vegetable boil in large skillet set over medium heat.

2. Add chicken, bell peppers, green onion and garlic. Cook and stir approximately 5 minutes. Remove and keep warm.

3. Heat remaining tablespoon oil in the same skillet over medium-high heat. Add the rice.  Stir in soy sauce, rice vinegar and peas, and continue to cook 1 minute.

4.Return chicken mixture to skillet and stir to mix in rice. Heat through and serve.

Chicken Tortellini Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small sweet onion diced
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves minced
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cooked shredded chicken
• 5 cups low-sodium chicken stock
• 1 8-ounce package of your favorite tortellini (I used a dry tortellini)
• 1 cup milk or half and half
• 1 1/2 tablespoons flour
• fresh oregano and thyme for garnish

INSTRUCTIONS

1. Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
2. While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
3. Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!

Saucy Italian Chicken

• 18 ounce pkg. shredded Italian blend cheeses (2 cups)
• 6slices thinly sliced deli-style ham
• 66 ounces skinless, boneless chicken breast halves
• 124 ounce jar pasta sauce
• 1/3cup Italian-seasoned panko bread crumbs, toasted*
• Snipped fresh basil or parsley leaves
• Hot cooked pasta (optional)

Directions

1. The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
2. The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.

From the Test Kitchen

*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

http://www.bhg.com/recipe/saucy-italian-chicken/

Asian-Glazed Chicken Thighs

1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce

3 tablespoons honey

2 tablespoons dark sesame oil

1 1/2 tablespoons chile paste (such sambal oelek)

10 garlic cloves, minced

12 bone-in chicken thighs, skinned

Cooking spray

1/2 teaspoon salt

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Calories 306

http://www.myrecipes.com/recipe/asian-glazed-chicken-thighs

Skillet Rice with Shrimp and Chicken

1 cup uncooked long-grain white rice

2 cups reduced-sodium chicken broth

3 fresh thyme sprigs

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 1/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil

1 small yellow onion, chopped (about 3/4 cup)

1 green pepper, chopped (about 1 cup)

2 garlic cloves, chopped

1 cup frozen sliced okra, thawed

1/2 pound medium-size raw shrimp, peeled and deveined

1/4 teaspoon ground red pepper

3 plum tomatoes, chopped

2 green onions (green parts only), sliced

1. Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).

2. Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.

3. Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

http://www.myrecipes.com/recipe/skillet-rice-shrimp-chicken

Chicken-Broccoli Mac and Cheese with Bacon

6 ounces uncooked large or regular elbow macaroni

3 cups prechopped broccoli florets

3 bacon slices, coarsely chopped

12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon minced fresh garlic

1/8 teaspoon ground turmeric

1 1/4 cups 1% low-fat milk

1 cup unsalted chicken stock (such as Swanson)

1/4 cup plus 1 teaspoon all-purpose flour

5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Honey-Apricot-Glazed Chicken

8 skinless, bone-in chicken thighs (about 3 pounds)
1 tsp table salt
1/2 tsp freshly ground black pepper
2 Tbsp canola oil
1 large onion, vertically sliced
1/8 cup apricot jam and 1/8 cup of white wine or 1/4 cup apricot brandy (my change from original)
1/4 cup honey
2 Tbsp Dijon mustard
1/2 cup chicken broth
1 (6 oz) packaged dried apricots, halved
1 Tbsp cold butter
Garnish; fresh oregano

1.  Sprinkle chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Reat with remaining oil and chicken. Transfer chicken to 5 quart slow cooker.

2. Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add jam, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.

3. Add onion mixture to slow cooker. whisk together honey, mustard, and chicken brother. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.

4. Transfer chicken, onions, and apricots to serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to boil over medium-igh heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter and serve with chicken.

5. Serve over white rice and garnish with fresh oregano.

4 servings.

http://www.myrecipes.com/recipe/honey-apricot-glazed-chicken#

Slow-Cooker Chicken Cacciatore

1/4

cup  KRAFT Zesty Italian Dressing

3

lb.  mixed chicken thighs and drumsticks

1/2

lb.  fresh mushrooms, sliced

1

large  onion, coarsely chopped

1/2

cup  each red and green pepper strips

1

clove  garlic, minced

1

can  (14.5 oz.) crushed tomatoes

1

tsp.  dried thyme leaves

4

cups  hot cooked long-grain white rice

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until evenly browned on all sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with chicken. Combine tomatoes and thyme; spoon over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 5 hours).

SERVE chicken mixture over rice.

http://www.kraftrecipes.com/recipes/slow-cooker-chicken-cacciatore-91900.aspx

Chicken Pot Pie

http://www.readersdigest.co.nz/chicken-pot-pie


2 T olive oil
3 leeks , white and pale green parts only, roughly chopped
2 stalks celery , roughly chopped
2 large carrots , thickly sliced
1 large red-skinned potato, such as desiree or pontiac, unpeeled and cut into bite-sized chunks
1 c (75 g) thickly sliced button mushrooms
1⁄4 c (35 g) plain (all-purpose) flour
1⁄2 t dried thyme
1⁄4 t salt
400 ml (14 fl oz) salt-reduced chicken stock
1 2⁄3 c (250 g) diced cooked chicken breast or thighs-leftover or poached (see Basics)
1 c (155 g) peas , fresh or frozen
1 sheet frozen puff pastry (large enough to cover a 23 cm/9 inch pie dish), thawed
1 large egg
1 T milk


1. Heat oil in a large saucepan over medium heat.
2. Add leeks, celery, carrots and potato.
3. Cook, stirring occasionally, for 5 minutes.
4. Add mushrooms and cook, stirring occasionally, for 5 minutes.
5. Stir in flour, thyme and salt until blended, then stir in stock.
6. Increase heat to medium-high and cook, stirring, for 2 minutes.
7. Stir in chicken and peas.
8. Transfer pie filling to a deep, 23 cm (9 inch) pie dish.
9. Allow to cool to room temperature. Meanwhile, preheat the oven to 350 degrees.
10. Place pastry sheet on a flat surface.
11. Whisk together egg and milk and brush over pastry.
12. Place pastry, glazed side down, over filling in pie dish.
13. Trim the edge of the pastry; crimp or mark decoratively with a fork if desired.
14. Brush top with remaining egg mixture.
15. Cut four 2 1/2 cm (1 inch) slits in the centre of pastry to allow steam to escape. Place in oven and bake for 25 to 30 minutes, or until filling is bubbling and pastry is golden brown.

Chicken with Sun-Dried Tomatoes

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet.

3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.


Prep: 10 minutes  Cook 20 minutes. Makes 4 servings

Quick Chunky Minestrone

4 slices bacon, diced
2 celery stalks, sliced
1 onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 can tomatoes
4 cups chicken stock
4 oz cut fresh or frozen green beans
1 cup chopped or shredded cooked chicken
¼ cup macaroni or any small pasta
Salt and pepper
After freeing/before serving: ¼ cup freshly grated Parmesan cheese

1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.

2. Pour off all but 1 tbsp drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Add chickpeas, beans, chicken and macaroni; cook for 8 – 10 minutes or until the macaroni is tender but firm. Return cooked bacon t the pan. Season with salt and pepper to taste.

4. Serve with Parmesan cheese.

Serve 4



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chicken Shepherd’s Pie

Serves 4

1 tsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 lb ground chicken
1 tbsp all-purpose flour
1 cup chicken stock
2 cups frozen mixed vegetables
1 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp dried sage
½ tsp dried thyme
Salt and pepper
4 oz light cream cheese, softened
1 egg
4 cups mashed potatoes

1. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until soft. Add chicken; cook, breaking up with the back of a spoon, for 5 – 7 minutes or until no longer pink. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock; raise heat and cook, stirring, until thickened.

2. Stir in vegetables, ketchup, Worcestershire sauce, sage and thyme; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Season with salt and pepper to taste.

3. Meanwhile, beat cheese and egg into potatoes. Season with salt and pepper to taste. Place pan (covering handle if not oven proof) in the bottom third of the oven and broil for 7-8 minutes or until potatoes are heated through and golden brown.

The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Coq au vin

3 lbs chicken legs, thighs or drumsticks
1 tbsp vegetable oil
6 slices bacon, chopped
2 cups chopped onions
1 cup chopped carrots
2 cloves garlic, minced
8 oz mushrooms, quartered
3 tbsp all-purpose flour
1 ½ cups basic Chicken Stock
1 cup dry sherry or red wine
½ tsp dried marjoram
½ tsp dried thyme leaves
1 bay leaf
2 cups pearl onions (optional)

After freezing/before serving
½ cup chopped fresh parsley
1 tsp salt
¼ tsp freshly ground black pepper

1. Remove the skin from chicken pieces. If using legs, divide into thighs and drumsticks. 


2. In a large saucepan over medium heat, cook oil, bacon, onions, carrots and garlic for 5 minutes or until onion is softened and bacon browned. With slotted spoon, remove vegetables to bowel, leaving behind as much bacon and fat as possible. Add chicken to pan in batches, turning to brown well on all sides.


3. Stir in mushrooms, cook until liquid is released. Stir in onion mixture. Sprinkle with flour; cook, stirring, until it forms a paste. Gradually whisk in stock and sherry and stock. Cook for 3-4 minutes or until thickened. Stir in marjoram, thyme, bay leaf and pearl onions, if using. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally, or until chicken is tender and falling off the bone. Discard bay leaf.


4. Stir in parsley, salt and pepper before serving.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chicken and Dumplings

1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water

DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil


1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.

2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.

3. Remove chicken and let stand until cool enough to handle.

4. Remove skin from chicken and tear meat away from bones.

5. Return meat to soup; discard skin and bones.

6. Add more salt and pepper to taste, if desired.

7. Return soup to a simmer.

8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.

9. Drop by tablespoonfuls into simmering soup.

10. Cover and simmer for 15 to 20 minutes.

11. Serve immediately.
12
Yield: 4 to 6 servings.
13
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.


Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1kbyIJH00

Amazing Italian Lemon Butter Chicken

Ingredients

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste

Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions

1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

2. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.

3. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Nevada Basque Chicken

1 cup all-purpose flour
Salt and black pepper to taste
One 3- 3 1/2-pound chicken, cut into serving pieces
1/4 cup olive oil
1 medium-size onion, diced
1 medium-size green ell pepper, seeded and diced
4 medium-size ripe tomatoes, diced
1/4 pound smoked ham, diced
1/2 cup dry white wine

1. Preheat oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the chicken pieces in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the onion, bell pepper, tomatoes, and ham to the skillet and cook, stirring, till the vegetables soften, abut 10 minutes. Add the wine and continue to cook about 5 minutes. Scrape the mixture over the chicken, cover, and bake till the chicken is very tender, about 1 hour.

4-6 servings

Chicken, Squash, and Blood Orange Casserole

2 tablespoons vegetable oil
4 medium-size chicken legs (about 2 1/2 pounds) thighs and drumsticks separated
1 medium-size butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
2 garlic cloves, minced
1/2 teaspoon dried, rosemary, crumbled
Salt and black pepper to taste
2 blood oranges, peeled, white pith removed, sectioned and juices retained
1 cup dry white wine
3 tablespoons firmly packed light brown sugar

1. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the squash, garlic, and rosemary to the skillet, season with salt and pepper, stir about 5 minutes, then layer over the chicken. Arrange the orange sections over the top, add the wine, sprinkle the top evenly with the brown sugar, cover, and bake till the chicken is tender, about 1 hour.

Makes 4 to 6 servings.

Smothered Chicken with Leeks and Mushrooms

3 tablespoons butter
2 tablespoons vegetable oil
One 3- to 3 1/2 pound chicken, cut into serving pieces
2 medium-size leeks (white part and about 1 inch of the green), washed well and cut into 1-inch thick rounds
3 tablespoons all-purpose flour
1/2 pound fresh mushrooms, sliced
1/8 teaspoon dried thyme, crumbled
Salt and black pepper to taste
1 1/2 cups chicken broth
1/2 cup half-and-half

1. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

2. In a large heavy skillet, heat the butter and oil together over moderate heat until the butter melts, then brown the chicken pieces on all sides and transfer to the prepared casserole.

3. Add the leeks to the skillet, cover, and sweat till softened, about 5 minutes. Sprinkle the flour over the top, stir for 1 minute, add the mushrooms and thyme, season with salt and pepper, and stir for 5 minutes. Add the broth and half-and-half and cook, stirring, till the mixture begins to thicken. Pour the mixture over the chicken, cover, and bake till the chicken is tender, about 1 hour.

Serves 4.

Baked Chicken Salad Casserole

Two 10 3/4-ounce cans Campbell's condensed cream of chicken soup
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3 medium-size whole chicken breasts, cooked, boned, skinned and cut into 1 inch dice
2 celery ribs, finely chopped
4 scallions (white part and some of the green), finely chopped
6 large hard-boiled eggs, coarsely chopped
Black pepper to taste
1 cup slivered almonds

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. In a medium-size mixing bowl, combine the soup, mayonnaise, and lemon juice and stir till well blended.

3. In a large mixing bowl, combine the chicken, celery, scallions, and eggs, season with pepper, and toss till well blended. Add the soup mixture to the chicken mixture, stir till well blended, and scrape into a prepared casserole. Sprinkle the almonds evenly over the to and bake till golden brown, 30 to 35 minutes.