Oriental Chicken Salad

Mix cooked chicken, salad mix, water chestnuts and crushed pineapple. Use oriental dressing and add chow mein noodles.

Chicken Salad

1/2 cup finely chopped celery
1/2 cup finely chopped apple
1/3 cup crushed pineapple, drained
1 cup chopped cooked chicken
3 T mayonnaise
1 tsp fresh lemon juice
1/4 tsp onion powder

Mix celery, apple, pineapple and chicken. Stir in mayonnaise, lemon juice and onion powder.

Pom Poms

3 cups cooked rice
3/4 cup diced celery
1 1/2 T flour
3/4 cup chopped walnuts
1/8 cup minced green onion
1/2 tsp salt
1/4 tsp pepper
1/2 tsp accent
1/2 tsp poultry seasoning
2 cups cooked diced chicken
1/2 cup melted butter
2 beaten eggs
3/4 cup very fine bread crumbs

Combine first 10 ingredients. Mix well. Add eggs and butter, mix well. Chill. Shape into balls with ice cream scoop. Roll in fine bread crumbs, place on well greased cookie sheet or shallow pan. Bake 30 minutes until crisp at 425. Serve with sauce made from cream of mushroom or chicken soup thinned. Or chicken broth thickend with corn starch and seasoned with salt, pepper and chopped chives, You may freeze before baking.

Grandmother's Chicken Tacos

4 chicken breasts (pressure cook 15 minutes)
1 dozen corn tortillas
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 grated onion
1 small can green chilies chopped
1 lb longhorn cheese

Bone and cut chicken in pieces. Cut tortillas in quarters. Mix soups, onion, milk and chilies.

Butter cassarole dish and layer tortillas, chicken and soup mix. Continue to layer-soup on top. Spread cheese on top.

300 for 1 hour
350 for 30 minutes