BEST CHICKEN RESIPES

CHICKEN A LA KING

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast

CHICKEN DELIGHT

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes.
NOTE: The broth from this dish may be used as gravy for dressing.

BAKED CHICKEN WINGS

Start with a layer of chicken or turkey wings in a larger roasting pan. Top with 2 cans cream of chicken soup. Then sprinkle with 1 envelope of Lipton onion soup mix.
Then repeat the same two more times. Add 1/2 cup of water and seal with foil paper and bake at 350 degrees for 3 to 4 hours or until tender.