Recipes 6-17-25

Chicken A La Can
1 can cream of chicken soup
1 can cream of celery soup
1 can water
2 cans diced chicken
1 can instant rice
1 can onion rings
Salt and pepper to taste
Combine soups, chicken and water in large skillet. Bring to boil. Add rice. Turn to simmer. Simmer with lid on for 5 minutes. Heat onion rings according to directions on can. Remove skillet from heat. Add onion rings around sides of skillet. Serve in skillet. Makes 4 servings.

Corn Crisp Chicken
1 cut up chicken (2 1/2 to 3 lb)
1/2 cup evaporated milk
1 cup corn flakes crumbled
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dip chicken in evaporated milk. Roll in a mixture of corn flake crumbs, salt and pepper. Place in shallow baking pan lined with foil. Bake 1 hour or until done in 350 degree oven.

Chuck Roast in Foil
4 to 4 1/2 lb boneless roast
1 pkg dry onion mix
1 can cream of mushroom soup
Salt and pepper to taste
Season roast with salt and pepper. Place on heavy foil in baking pan. Sprinkle with dry soup mix and mushroom soup on top of roast. Seal foil tightly and bake at 350 degrees for 3 to 3 1/2 hours or until done.