Combine all ingredients, except cheese and chips. Toss lightly and place in a 1 1/2-quart casserole dish. Sprinkle cheese and chips on the top. Bake in 350º oven for 25 to 40 minutes, until heated through and brown on top.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste
Paprika

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.

DRESSING:
1 tsp. celery seeds
3/4 tsp. seasoned salt
3/4 tsp. salt
1/8 tsp. pepper
3/4 C. salad dressing
3/4 C. mayonnaise
1/4 C. half and half cream

GARNISH:
8 to 10 pineapple rings, or 2 cantaloupes
Lettuce

Combine chicken, celery and lemon juice: chill for 1 hour. Add grapes, almonds, onions and eggs. Combine dressing ingredients. Add to chicken mixture. Salad may be served on lettuce leaf and garnished with pineapple ring, or served in a ring of cantaloupes, or in cantaloupe halves.

Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

2 chicken breast halves, skinless and boneless
1 T. margarine or butter
1/2 tsp. cornstarch
1/4 tsp. ground mustard
1/4 C. orange juice
2 T. orange marmalade
1 T. soy sauce

1. Melt margarine over medium heat in skillet.
2. Cook chicken in margarine about 15 minutes, turning once, until no longer pink.
3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, marmalade and soy sauce, mixing well.
4. Place chicken on plate and cover to keep warm.
5. Discard extra juices in skillet.
6. Pour orange mixture into same skillet.
7. Heat over medium heat to boiling, stirring constantly.
8. Continue boiling 1 minute, until thickened.
9. Pour over chicken breasts.

Makes 2 servings.

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

4 C. cooked chicken
1/2 C. green or red sweet peppers (red give nice color)
1/2 c. celery, chopped
1/2 C. onion, chopped, or 2 tsp. minced onion
4 eggs, beaten
1 C. mayonnaise (not salad dressing)
1 C. milk
1/2 C. chicken broth
1 can cream of mushroom soup
1 C. Cheddar cheese, grated
6 to 8 thin slices of white bread

Remove crust from bread. Spread the crusts on a cookie sheet and dry in a very low oven. Butter one side of the bread and place buttered-side down in a buttered 9×13″ pan. Cover with chicken and vegetables. Combine mayonnaise, eggs, soup and milk and pour over the ingredients in the pan. Cover with the bread crusts, which have been crumbled. Sprinkle on the cheese. Cover with plastic wrap and refrigerate overnight. Bake at 350º for 1 hour.

Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.

2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas

Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.

SAUCE:
1/2 C. onion
1/2 C. green pepper
3 T. butter
1 can cream of chicken soup
1 small can mushrooms, drained
1 can water chestnuts
1 small container pimentos
1/2 tsp. basil
1/3 C. milk
1 1/2 C. cottage cheese

Mix the onion, green pepper and butter. Add the remaining sauce ingredients. Layer noodles with chicken mixture and shredded cheese. Put Parmesan cheese on top. Bake at 350° for 1 hour.