This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Casserole
Makes 6 to 8 servings
(Freeze casserole before or after baking)

1 stewing chicken, 3 1/2 lbs or larger
1 cup chopped celery
1 cup chopped walnuts, pecans or almonds
2 Tblsp. minced onion
1 (10 1/2 oz) can condensed cream of chicken soup
1 cup mayonnaise
2 Tbsp. lemon juice
3/4 tsp. salt
1/4 tsp. pepper
Fine buttered bread crumbs or crushed potato chips
Paprika

Steam chicken until very tender. Remove meat from bones and cut into bite size pieces.

Mix with remainder of ingredients except potato chips & paprika.

Turn chicken mixture into 2 qt. casserole.

Top with buttered breadcrumbs or crushed pot. chips.

Sprinkle with paprika.

Bake uncovered in moderate oven (350°) until bubbly about 30 min.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Curried Chicken Salad With Peanuts & White Grapes

2 cups cubed, cooked chickens
1 cup salted peanuts
1 cup halved seedless white grapes
1 cup finely chopped celery
2 Tbsp. finely chopped onion
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. curry powder
1/2 cup mayonnaise
Lettuce leaves

In a large bowl, combine chicken, peanuts, grapes, celery, onions and lemon juice. Mix together salt, pepper and curry powder.

Blend seasonings into chicken mixture.

Stir in mayonnaise: mix well.

Chill until ready to serve.

Serve on lettuce leaves.

Makes 4 to 6 servings.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Pressed Chicken

1 chicken
1 1/2 tsp. salt
Water to cover
1/8 tsp. pepper
1 tablespoon vinegar
2 1/2 pints chicken broth
2 tablespoon gelatin
1/2 cup chopped pickles (optional)

Cook chicken in salt water until very soft. Remove skin and bones.

Dice meat into small pieces and place in the dish it is to be molded in.

Dissolve gelatin in 1/2 c. cold water and add vinegar, pepper and pickles.

Pour it over the meat and mix together well.

Place in refrigerator to mold.

Slice and serve, garnished with parsley.

Serves 8.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Devil Chicken

Combine in large bowl:

1/2 c. catsup
1/2 . water (RecipeCurio Note: I believe this should read 1/2 cup water)
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. chili powder
1/8 tsp. Tabasco
1 med. onion, minced

Line broiler pan with foil.

Place chicken on broiler pan.

Brush chicken with sauce.

Place 3 to 4″ inch from heat.

Baste all the time. Turn chicken when brown.

This handwritten recipe card was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Rice Casserole

1 3/4 c. Min. rice (not cooked)
1 c. cpl. cream of mushroom (RecipeCurio Note: I believe CPL refers to Campbells)
1 ” ” ” chicken
1 ” ” onion soup

Stir soups together. Place rice in flat dish & pour soup over. Place chicken pcs. (enough to serve group) on top. Cover with foil. Bake 1 hr. 350°. Remove foil, sprinkle with paprika & bake 30 min. more.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Baked Chicken Salad

3 cups leftover chicken, cut-up
1 1/2 cups diced celery
1 Tbsp. chopped onion
1 tsp salt
Dash of white pepper
1 Tbsp. lemon juice
Enough salad dressing to moisten.

Place in casserole.

Top with:

1 cup shredded cheddar cheese
1 cup crushed potato chips
Tomato slices

Bake 350° F. oven for 25 minutes.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sunday Chicken
400°F. oven for 30 minutes then 15-18 mins. more

Mixed cuts of chicken (2 1/2 lbs)

Coat chicken in mild flavored season chicken mix.

Place in pan (sprayed with Pam)

Bake 30 minutes.

Sour Cream Topping (Put over chicken)

3/4 c. sour cream
1/4 – 1/3 c. parmesan cheese
1 tsp. corn starch
2 Tbsp. milk

Bake an additional 15 – 18 minutes.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken In Cheese Shell

Crust:

1 1/2 c. flour
1/2 tsp salt
1/2 c. shortening
1/2 c. shredded cheese, sharp american

Stir and blend together:

4 or 5 Tbsps water

9 inch pie pan (prick w/fork) 425° F oven for 10-15 mins.

Mix together:

1 1/2 c. cooked boned chicken, diced
1/2 c. chopped celery
1 (9 oz) can Pineapple tidbits, (1 c. drained)
1/2 c. dairy sour cream
1 c. chopped walnuts
2/3 c. salad dressing (reserve 1/4 c)

Spoon in pie shell.

Top with additional (reserved) 1/4 c. salad dressing and cheese.