*  Exported from  MasterCook  *
                             Chicken Parisienne
 Recipe By     : “My Family’s Favorites” Mary Beth Roe 1995
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Favorites                        Nesco
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      med.          chicken breast halves -- (4 to 6)
                         salt and pepper to taste
      1/2  t.            leaf rosemary
    1      C.            water
    2      cans          cream of mushroom soup
    1      can           sliced mushrooms -- drained
    2      C.            lowfat sour cream
      1/2  C.            flour
 Sprinkle chicken breasts lightly with salt, pepper, paprika and rosemary.
 Place in 4 qt. Nesco.  Mix water, soup, sour cream and mushrooms; add flour
 and mix until well blended.  Pour liquid over chicken.  Cover and cook on
 low (225°) for 6 - 8 hours.  (Can be cooked on high for 2-1/2 to 3 hours,
 but sour cream and flour should be added during last 30 mins.)
 Serve over rice or noodles.
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 Hawaiian Chicken
 Mary Beth Roe “My Family’s Favorites”
 8 pieces chicken
 small jar apricot marmalade
 1 pkg dry onion soup mix
 8 oz. bottle Russian salad dressing
 BAKE:  350
 Pat the chicken pieces dry and place in 9x13 baking pan.  Cover the pieces
 with the apricot marmalade, then sprinkle on the soup mix and cover with
 Russian salad dressing.  Bake for 1 hour at 350 degrees.
 ORIGINATOR  See above
 SUBMITTOR   Grace Wagner (wgmm@citynet.net)
 DATE        10/21/96
 Apricot Glazed Chicken with Wild Rice
 Mary Beth Roe “My Family’s Favorites”
 3-4 lbs chicken pieces
 12 oz. jar apricot preserves
 2 T. red wine vinegar
 1 t. salt
 dash of pepper
 1 pk long grain and wild rice
 10 oz. frozen peans
 BAKE:  400
 Bake chicken pieces 30 minutes.  Mix apricot preserves, vinegar, salt and
 pepper.  Cook rice according to package directions.  Add onion and chicken
 flavoring, if desired.  After chicken has baked 30 minutes, spoon apricot
 mixture over chicken and bake 20 minutes more, basting occasionally.  Stir
 frozen peas into cooked rice.  Serve chicken pieces and extra sauce with
 rice pilaf.
 ORIGINATOR  See above
 SUBMITTOR   Grace Wagner (wgmm@citynet.net)
 DATE        10/21/96