3 cups cubed Foster Farms Oven Roasted Turkey Breast
1/2 cup sliced fresh mushrooms
1 Tbsp. butter
3 cups cooked rice
1 cup turkey (or chicken) broth
3/4 cup chopped celery
1 can (10-1/2 oz.) cream of mushroom soup
1 cup sliced almonds

1. Sauté mushrooms in butter just until limp. Combine mushrooms, rice, broth, turkey, celery and soup. Pour into greased 1-quart casserole dish. Sprinkle with almonds. Bake at 325°F for 45 minutes.

Serves 4 to 6.

2 cups chopped Foster Farms Oven Roasted Turkey Breast
3 Tbsp. butter or margarine
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 tsp. poultry seasoning
2 cups turkey (or chicken) broth
1 cup frozen peas and carrots, cooked and drained
4 refrigerated, unbaked biscuits

1. Melt butter in skillet over medium heat. Sauté onion in butter 8 to 10 minutes, stirring constantly. Blend in flour, salt, pepper and poultry seasoning. Gradually add broth. Stir constantly while mixture thickens. Add turkey, peas and carrots; heat until boiling.

2. Pour into 1-1/2-quart casserole dish. Slice biscuits into quarters. Place on top of chicken mixture. Bake at 450°F for 8 to 10 minutes, until biscuits are browned and done.

Serves 4.

1 pkg. Foster Farms Best of Fryer or Pick of the Chick
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
2 Tbsp. vegetable oil
4 strips bacon
2 carrots, sliced
1 can (4 oz.) chopped green chilies
1 Tbsp. chopped fresh parsley
1 bay leaf
1/2 tsp. thyme
1 lemon, thinly sliced
2 cups tomato juice

1. Combine flour, salt, pepper and paprika in bowl. Roll chicken pieces in seasoned flour. Pour oil into large skillet. Place over medium-high heat. Add chicken pieces and brown well on all sides. Remove chicken to large casserole dish.

2. Lay bacon strips over chicken. Add carrots, chilies, parsley, bay leaf and thyme to casserole. Top with lemon slices and pour tomato juice over all. Cover and bake at 350°F for 1 hour. Skim and discard fat before serving.

Serves 4.