300 Chicken Recipes
CHICKEN AND BISCUITS
3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and
celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to
this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll
each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over
and pinch all edges together. Place biscuits in lightly greased baking dish and bake 1015 minutes at 400 degrees or until lightly brown. Remove from oven and cover with
soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and
soup are bubbly.
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CHEESE `N CHICKEN ENCHILADAS
1 med. onion, chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6")
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in
chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly
heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each
tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining
picante sauce and cheese. Bake 15 minutes.
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