Asian Coleslaw:
1/2 head cabbage, shredded
3 tblsp. toasted sesame seeds
3 green onions, chopped
1/2 cup toasted, slivered almonds and peanuts
1 pkg. Ramen seasoned noodles

Dressing
2 tblsp. sesame oil
1/4 cup peanut oil
3 tblsp. Vinegar
3 tblsp. sugar
1 tsp. pepper
1 tsp. seasoned salt

Sunday Chicken:
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup (all soups undiluted, 10 3/4 oz. cans)
1/3 cup butter, melted
1/4 cup quick cooking rice
1 chicken, 3 to 4 lbs., cut up
salt and pepper to taste
paprika

Asian Coleslaw:
Combine first four ingredients in a large bowl.
Mix all dressing ingredients in a jar, cover and shake until blended.
Pour dressing over vegetables just prior to serving.
Crush noodles and sprinkle over salad. Toss and serve.

Sunday Chicken:
In a medium bowl, combine soups, 1/4 cup butter and rice.
Pour into a greased 13x9x2-inch baking dish.
Place chicken pieces over rice mixture. Brush with remaining butter.
Season with salt and pepper.
Sprinkle with paprika.
Bake at 275°F for about 2 1/2 hours or until chicken is tender.

Note:
If chicken is fat, cut out the butter
and use only small amount to brush the chicken pieces.
But if you skin the chicken and remove all fat then the butter is needed.