The Parent Site, The Recipe Club Cook Book

Chicken Supreme

one whole cut up chicken
small bag of mini carrots
1 cup of fresh mushrooms cut in half
7 stalks of celery, cut in big chunks
1 can of cream of mushroom soup
1 package of Knorr's vegetable soup mix
1-2 tablespoons of onion soup mix

Spray a large roaster with no stick cooking spray. Arrange chicken pieces in the bottom of roaster. Add celery, mushrooms and carrots. Sprinkle vegetable and onion soup mix on top. Spread mushroom soup over all.

Cook at 350° for approx. 1.5 hours.

Submitted by: Tanya

Cashew chicken

1 1/2 lb. boneless, skinless chicken breast cut into small chunks
1 egg
1/8 cup water
1 tsp. soy sauce
flour

Beat together the egg, water and soy sauce.
Dip the chicken into the mix and then coat with flour.
Fry in hot oil over medium heat until nicely browned. Or use fry daddy.

Set chicken aside and make sauce.

Sauce
1 Tab. oyster sauce
1 Tab. soy sauce
1 1/2 cup water
1 Tab. cornstarch
2 tsp. chicken bouillon (or 2 cubes)
cashews

Whisk together in a small saucepan.
Heat over medium heat until bouillon is dissolved and sauce has thickened.
Pour over cooked chicken chunks and sprinkle with cashew. Serve with rice.

Submitted by: Shana

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