Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in
slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About
3/4 hours before serving, mix soup and cream cheese.

Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.

Put chicken in very lightly greased baking dish. Top with cheese.

Combine soup and wine.

Spoon over chicken.

Sprinkle with stuffing.

Drizzle melted butter over chicken.

Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter.

Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.

Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.

Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.

Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes.
Prepare rice or potatoes for 6 people and serve.