Tropical Chicken Packets

4 boneless & skinless chicken breast halves
4 green onions and tops-cut into 1 inch pieces
1 can (20 oz) pineapple chunks, drained
1/2 cup teriyaki sauce
2 tablespoons packed brown sugar
1 teaspoon ginger
Cooked rice

Place each chicken breast in its own piece of foil

Combine teriyaki sauce, brown sugar, onions, and ginger; spoon over chicken.

Fold foil on tops and ends, leaving room for circulation

Place packets on cookie sheet and bake at 450 degrees for 18 to 22 minutes

Serve over rice

Lemon Chicken Legs

1 lemon
2 teaspoons oregano
3 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4-6 chicken legs

Preheat oven to 425 degrees

In baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover and bake for 20 minutes. Turn and baste chicken with juices.
Reduce heat to 400 degrees F (205 degrees C) and bake frequently basting , for about 30 more minutes. Plate chicken and pour pan drippings over top.

Oriental Chicken Bake

2 cups diced cooked chicken
1 can cream of mushroom soup
1 can (8 oz.) pineapple chunks
1 can (4 oz.) sliced mushrooms
1 tbsp. soy sauce
1 cup sliced celery
2 tbsp. chopped green onions
1 can (3 oz.) chow mein noodles, divided

Combine all ingredients except the chow mein noodles. Gently stir in 1 cup of the noodles.

Spoon into a greased 8 inch square baking dish. Sprinkle with remaining noodles. Bake at 350 for 45 to 55 minutes until hot and bubbly.

Chicken Tetrazzini

16 oz pkg. vermicelli

1/2 cup chicken broth

4 cups chopped cooked chicken breast

1 (10 3/4 oz can) cream of mushroom soup

1 small cream of celery soup

1 small cream of chicken soup

1 8 oz container sour cream

1 (6oz) jar sliced mushrooms

1/2 cup (2oz) shredded parmesan cheese

1/2 tsp salt

2 cups (8 oz) shredded cheddar cheese

Cook vermicelli according to package directions. Drain and return to pot and toss with chicken broth. Stir together chicken and next 8 ingredients. Add vermicelli and mix well.Spoon mixture into two lightly greased 11x7 baking dishes. Sprinkle with cheddar cheese.

Bake covered at 350 for 30 minutes. Uncover and bake for at least 5 minutes or until cheese is melted and bubbly.

This makes enough for a large group or freeze one of the dishes for leftovers.I serve mine with crusty French bread and salad. It's so easy and so good.